PrintWhat to do with candied citrus peels
I have about a cup of mixed candied citrus (lemon, citron & orange) left over from making fruitcake does anyone have suggestions on what to do with it?
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12 Comments:
Dip it in dark chocolate!
renzata at 12:46PM on 12/16/07
Alternatively, here's the recipe for the "a l'orange" sauce from Anthony Bourdains Les Halles book. It's really good and I don't doubt it would work with your citrus. You could use it for some roasted chicken or whatever.
/2 c. red wine vinegar
1/4 c. sugar
2 c. dark chicken or duck stock
deglazed drippings from the roast duck, skimmed of fat
1/3 c. Grand Marnier
2 tbs. butter
zest of 2 oranges, candied (simmer the pith in a strong sugar/water mixture until candied)
juice of 1/2 lemon
juice of 1/2 orange
2 oranges, peeled and segmented
Mix the vinegar and sugar in a medium saucepan over high heat. Stir frequently until thoroughly dissolved and light caramel. With extreme caution, gradually ladle in the stock, stirring. Simmer very slowly 45 minutes.
Heat the drippings in the pan, over a medium flame. Pour in the Grand Marnier--it will flame, if not immediately, then soon enough--and deglaze. Pour into the simmering stock. Simmer until reduced by half. Strain, if like, into another saucepan. Stir in the butter, juices, and salt and pepper to taste. Before serving, stir in the candied orange peel.
Pour over roasted duck, or sauteed duck breast, for that matter.
Makes 1 cup, roughly.
[Adapted pretty exactly, but paraphrased much less colorfully, from Anthony Bourdain's Les Halles Cookbook]
renzata at 12:48PM on 12/16/07
Here's a Leckerli">http://www.foodandwine.com/recipes/leckerli>Leckerli (a cookie) recipe from Pierre Herme on Food & Wine that uses candied citrus.
kjgibson at 12:51PM on 12/16/07
Oh, mendiants too:
http://chocolateandzucchini.com/archives/2003/12/mendiants.php
I love candied citrus peel. You could send it to me.
renzata at 12:53PM on 12/16/07
Importantly, for the record, that should be 1/2 c. red wine vinegar. Poor cutting-and-pasting on my part.
renzata at 12:54PM on 12/16/07
my exact thoughts were dip it in dark chocolate too. i am very allergic to caffeine but when i was working at a belgian patisserie and holiday season came around i couldn't resist eating a piece (or 3) of chocolate dipped candied orange peel.
lexophile at 1:08PM on 12/16/07
Mincemeat
LoCo at 6:27PM on 12/16/07
My dad recently took a big batch of candied lemon and orange peel, along with some dried cherries, to a local bakery--and had them put in to challahs. PHENOMENAL.
Curlz at 9:22PM on 12/16/07
So funny, I actually just made these! Definitely dip them in chocolate, they're amazing. =)
kfarrel3 at 12:58AM on 12/17/07
I like candied citrus in cocktails, especially a greyhound (if you had grapefruit). But it's great as a garnish in cocktails like a screwdriver, any gin or vodka w/ soda or tonic, tom collins etc.
jeremypb at 3:06PM on 12/17/07
Throw them out--I have a pantry full of left-over bits and pieces like this. I always think I am going to use them but the holidays take over and six months later there they are.
waterbaby at 9:47PM on 12/17/07
I agree with renzata - dip them in chocolate! That's the only way I'll eat candied citrus peel :)
Hillary
Chew on That
Chew on That at 11:20AM on 12/20/07