[Sca-cooks] Candied Citrus Peel

Lilinah lilinah at earthlink.net
Wed Jan 3 22:01:36 PST 2007

Well, i got back this weekend, in time for a rehearsal of the 
upcoming Golden Stag Players production of Plautus's play, "The 
Haunted House" (2nd C. BCE, but whose works were worked over by 
Shakespeare and the Italian Commedia del'Arte)

And that meant, in time to face the Berkelely Bowl shut down tight on 
Jan 1, of course, and closed surprisingly early Jan 2 (if they were 
open at all)

So i made my way there today and loaded up on things citrus to make 
candied peel for the 12th Night Banqueting Table:
-- Seville Oranges
-- Bergamot Oranges (!!!)
-- Meyer Lemons
-- Limes (yeah, not period, but i love 'em)

I hope this little experiment turns out ok... everything is so 
wonderfully fragrant!

I'm cleaning the peels, and putting the pulp in ziploc bags and into 
the freezer for later use.

I also picked up a Buddha Hand citron, to use on the table for 
decoration... and when i come home, i'll dissect the little bugger 
and see what's inside...

Alas, the quinces looked terrible - they have all season - so i 
didn't get any, which is a shame, since they're so fragrant, too.

I didn't get any grapefruit or pomelo... has anyone ever candied either?

(too bad we don't seem to have ugli fruit here... or maybe i just 
haven't gone to the right places... there are a few Caribbean 
groceries i haven't checked out.. i remember them as being quite 
tasty when i lived in Manhattan in the late 60s)

Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

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