[Sca-cooks] Citron

[johnna holloway]

You candy the rind and in most cases I have read that one tosses the 
fruit or preserves it by cooking it with sugar. The fruit is reportedly 
very bitter. You could then used the preserved fruit as a gift or in 
another recipe. One of the websites use this type of citron  "in any 
recipes that calls for lemon: baked goods like biscotti, fruit compotes, 
casseroles, and soufflés."
http://www.melissas.com/catalog/index.cfm?info=yes&product_ID=429
includes recipes for Cranberry Buddha Hand & Serrano Sauce
Candied Buddha's Hand Zest and Buddha's Hand Zest Fruit Cocktail.
These are such a speciality product that there aren't a whole lot of 
recipes for them. There are all sorts of 16th and 17th century recipes 
for the regular citrons, mostly again for candying and preserving but 
also for pies or baked or even boiled (Dawson).

Johnnae

lilinah at earthlink.net wrote:

> OK, OK, i finally gave in and bought a Cthulhoid "Hand of Buddha" citron 
> at the Berkeley Bowl yesterday. They smell so absolutely wonderful and 
> look so positively Lovecraftian, i could no longer resist.
> 
> Now, what do i do with it, snipped---
> So, besides citron preserves made with sugar, what other possibilities 
> are there?
> 
> Anahita