Thanks for the good information. I used to freeze lemon juice in trays, but now I buy lemons when I need them. They're available in the supermarket year round, and while the price varies, the quality is always pretty much the same.
I have to laugh when you mentioned the white naked lemons. Jim would see them and say they looked so pitiful there in the fridge. I don't often feel sorry for food or feel like apologizing for what I do to it, but there's something about those naked lemons ...
--Lia
Kathy said:
The recipe says to take *all* the white off. I tried that once but there was hardly anything left! So I took my example from the storebought kind and trimmed it back about as far as they do, making the peel about a quarter inch or maybe just a bit thinner, but well more than just the zest part. Lemons and most oranges are just right without any trimming of the white part. Grapefruit and exceptionally thick-skinned navels can have great thick pads of white that could do with a bit of trimming. Limes, on the other hand, haven't enough white. Their thin little skins are flavorful when candied but too leathery for my taste.
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Quoted message said:
OT - Have you ever frozen lemon juice in ice cube trays? I always end up scraping the zest off first so I'm left with a little white naked lemon drying out. I juice it and then parcel out a tablespoonful of juice for each cube so I can pop them out premeasured.
Joseph Littleshoes <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
I do not care much for the commercial varities but candied orange & lemon, cheries, pinapple, ginger are not at all difficult to make the one i will purchase is candied violets which i get from a local deli. ---
but candied violets (or rose petals) are also really easy to make, although they're nicer if you have the really fine granulated sugar available. anyone tried candied nastursiums? lee
Joseph Littleshoes <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
I do not care much for the commercial varities but candied orange & lemon, cheries, pinapple, ginger are not at all difficult to make the one i will purchase is candied violets which i get from a local deli. ---
but candied violets (or rose petals) are also really easy to make, although they're nicer if you have the really fine granulated sugar available. anyone tried candied nastursiums? lee
I just do not have a source for fresh violets. And though i do like a rose ice cream i have had trouble finding totally organic roses. I will have to give the natursiums a try, a local market seels them for salads.
I just do not have a source for fresh violets. And though i do like a rose ice cream i have had trouble finding totally organic roses. I will have to give the natursiums a try, a local market seels them for salads.
I always grow lots of nastursiums in my garden. They are darned near foolproof and do well enough to compete against the weeds. My wife likes the flowers on salads, and I like to use them for garnish.
I'm glad to hear that you favor tangerines. I saw some in the store as I was buying for this year's fruitcakes and picked up a handful hoping they'd be good. I've never tried them before.
It ought to be a good batch this year - grapefruit, oranges, lemons, and tangerines for the candied peel. Dried apricots, cranberries (for color), raisins, and white figs for the dried fruit, and pecans for the nuts. Extra butter and brown sugar for a golden batter. And fresh flour sack towels to drench with brandy and wrap the finished loaves. Can't wait to get started!
Joseph Littleshoes <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
enigma said:
Joseph Littleshoes <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
I do not care much for the commercial varities but candied orange & lemon, cheries, pinapple, ginger are not at all difficult to make the one i will purchase is candied violets which i get from a local deli. ---
but candied violets (or rose petals) are also really easy to make, although they're nicer if you have the really fine granulated sugar available. anyone tried candied nastursiums? lee
I just do not have a source for fresh violets. And though i do like a rose ice cream i have had trouble finding totally organic roses. I will have to give the natursiums a try, a local market seels them for salads.
oh... my yard is all violets & wild strawberries. they're weeds, very tasty ones 😉 it's hard beating the chickens to the ripe strawberries though. my roses are never sprayed. if they're too tender to live without sprays & coddling, they can be replaced. i think i like the rugosa roses better for candied petals. the fancy roses tend to have a bitter area at the base of the petals. i've never candied nasturtiums. i'm trying to imagine the combination of peppery & sweet. lee -- war is peace freedom is slavery ignorance is strength 1984-George Orwell
