[Sca-cooks] Citron

[Sue Clemenger]

My first thought was a marmalade.
My second was a liqueur.
My third, okay, was candying it for fruitcake inclusion.  Mind you, I
don't *eat* fruitcake (thinking it's the greatest scribal error of
recorded food history <g>), but I used to make them for my Dad every
Christmas.
Heck, maybe you could candy it like grapefruit peel, and give it as
gifts?
--maire, full of ideas because typing this means she can ignore the
dishes a while longer...

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, besides admire its aroma and wonder at its
> appearance? I assume there isn't much fruit inside and it's primarily
> rind.
> 
> I assume it's good to make into preserves, but, well, i actually
> rarely eat jam and do not care for jelly, unless there's something
> really special about it - i did buy one jar of lavender jelly and
> another of violet jelly...
> 
> I dislike fruitcakes made with icky things like maraschino cherries
> and other plasticky preserved fruit (they often include some kind of
> preserved citron, but it tastes nasty), but i do like fruitcakes made
> with dried fruits.
> 
> So, besides citron preserves made with sugar, what other
> possibilities are there?
> 
> Anahita
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