SC - Fleischig and Milchig

[Morgan Cain]

If anybody is interested, here are candying instructions.  They are pretty 
straight forward.
Phillipa


CANDYING FRUITS AND VEGETABLES

Candying fruits and vegetables is the relatively simple and quick process of 
sugar-coating fruits, flowers, and vegetables. In order to candy ingredients 
a freshly made thick simple syrup must be on hand. Some ingredients that can 
be candied by this method are kumquats, citrus peels, cherries, pineapple, 
and dried fruits. 

Remove the top and bottom from the orange. 
Slice down, following the curve of the orange. 
Attempt to remove the peel with the least amount of pith attached. Use a 
spoon to    scrape as much of the pith as possible out of the inside of the 
peel. 

Once a pot of thick simple syrup is ready for use, add the rind to the hot 
syrup. 
The rind will begin to swell and soften a great deal. 
Reduce the heat to low and keep the liquid simmering; otherwise, the orange 
rinds may   fall apart. 
After 20 to 30 minutes has elapsed, the orange rinds will become translucent. 
The     translucent color is an indication that much of the rinds' moisture 
and sugar has   been removed. 
Remove the pot from the heat and strain, reserving the syrup for use in other 
dishes or   drinks. 
Orange flavored simple syrup is delicious in tea or used to candy other 
fruits to add a     slightly different flavor. 
Once the orange rinds have been removed from the liquid, arrange the rinds on 
a   cooling rack. 

SIMPLE SYRUP
We used one cup of water and one cup of sugar to make thick simple syrup. 

Place the water and sugar in a pot. 
Bring the mixture to a boil and watch as the sugar dissolves.
Stirring is not necessary, but will not harm the syrup. 

Some cooks choose to add flavoring to their simple syrups. The correct time 
to add  flavoring is before the water comes to a boil. 
A few suggestions for flavored syrups: substituting orange juice for water 
will yield an   orange flavored syrup, watermelon juice will yield a 
watermelon flavored syrup,  and an addition of vanilla beans will yield a 
flavorful syrup that is excellent when  stirred into brewed coffee. 
Remove the syrup from heat and let it cool to room temperature. If you would 
like to flavor the syrup with alcohols like rum or amaretto, add the alcohol 
after the syrup has cooled to room temperature.