[Sca-cooks] Candied Citrus Peel
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
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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