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bear by san

March 2017

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criminal minds elle lucky

you know you love the knife

I may have eaten entirely too much candied orange peel today. And the syrup. I'm not sure I'm EXACTLY regretting my choices, however.

I crossed so much administrivia off my to-do list today. Not all of it, but a great deal. And for one brief, shining moment my inbox was at 1, and the thing it was waiting for was somebody else.

I feel like I should document these candied peels for posterity, as they are in honor of my boyfriend's character, Doña Sofia, and are therefor infused with brandy.

 Doña Sofia's Candied Alchemical Orange Rinds

So you do it like this.

Get your thick-rinded oranges such as a navel, and peel them. Slice the rinds into convenient chunks or strips. (eat the insides.)

Submerge the rinds in cold salted water and bring it to a boil. Boil hard for a minute or so, and drain. Then submerge them in cold water again and again bring them to a boil this time for five minutes. Drain once more, and then return to the pot with:

(This is for five or six oranges)

equal parts sugar and water, about two cups of each
2 cinnamon sticks
6 crushed cardamom pods
2 dried piquin chili peppers
a quarter of a vanilla bean
2 star anise heads
5 slices of fresh ginger

Bring all this to a boil, stir it, and simmer it very softly, stirring occasionally, until the rind is translucent--about three or five hours. Then pour in a half cup of brandy, stir, and simmer again for an hour or so.

At this point, use a slotted spoon to lay the candied rind on racks to dry (over parchment paper, newspaper, or baking sheets) and ignore them until tomorrow.



Tomorrow, you will toss them in sugar (possibly into which has been grated some orange zest) and then, if you like, swirl them in melted chocolate.

Nom.

Meanwhile, back in the tea--

Today's tea: Upton gen mai cha
Today's teacup: Queen Anne "Black Magic"




Today's tea snack... purple sweet potato scones.



And lunch was garlic soup with a poached egg, after the Yoga Journal recipe here. I also put some avocado slices in mine. It's delicious, eat it.

Photo evidence!

Comments

MMMmmmmmmm all the things.
garlic soup with a poached egg, after the Yoga Journal recipe here

Missing link?
Dammit, semagic why are you doing this to me??? I'll fix it.
Thank you!
Nnnggghhhhhhh everything is SO PRETTY I WANT IT ALL ALL OF IT I WANT IT.

May I ask what the purpose of twice-boiling the peels is? I'm super interested in this alchemy!
Not Bear, but pre-boiling s fairly often called for in candying citrus peel- it reduces bitterness. I guess it may also soften it a bit so it takes up the syrup better?
Ahhh, that makes a lot of sense! Cool, thank you!
It removes the excess bitterness from the pith of the peel, and a little bit of salt seems to help... something. *g*

I have eaten basically nothing except orange peels for 24 hours now...
In my headcanon of you this is totally your superhero origin story.
Candied Orange Rind Woman has the proportional shape of an orange!
The brandy makes it amazing. I'm not quite sure what sorcery it is, but... also, I saved the leftover brandy and used it to rinse off the whole spices afterwards, and called it a cocktail. Which was a good idea.

food porn

Egad.
I admire the tea service. I also use Upton as my tea source. I'm likely to try the candied orange rind and report back.
I hope you did not suffer through the current NE Weather Medley plaguing our farm. If you did, I know your pain.

Re: food porn

Hee. We've got cold cold rain here. With wintry mix tonight. I did not get out for a run yesterday. La.

Upton is brilliant. I like Stash's flavored green teas better... I split my business. *g*

(I collect teacups, not in any organized fashion but "oo, that's pretty.")
Nomnomnom. Gorgeous cups. I have a few pretties, but nothing quite that nice.
I occasionally wander through the bone china on eBay and see what's going cheap. *g* Also, I live in the antiques capital of North America. (Literally: I'm 10 minutes from central Sturbridge, MA...)

Estate sales!
I had hopes when we bought the house in NE Oregon that the owners would leave some of the nicer items behind...nope.* But there are some estate sales and such, plus various and sundry secondhand stores. Just have to go farther away from Joseph than Enterprise (Wallowa Valley NE Oregon is where we're moving).

*(Hoarders. The house was full of stuff, including a gorgeous china cabinet with cups to die for. The family did manage to get most of it hauled off, but there are...interesting...leftovers. Such as a Fairbanks-Morse coal stoker furnace, decommissioned, left over from the house's days as a boiler shack for local greenhouses. With coal still in it. And a collection of old Avon bottles. Some assorted china vases I'm looking at carefully. And a carefully blown set of robin eggs with part of a nest, with a note that they were collected after the previous resident saw a hawk kill the female who had been setting on them).
I generally already like candied peel--this recipe sounds delicious. Marking it to try.
I have candied orange peel and then ginger in the same syrup. And then used the syrup for Things.
Let's just say that I wound up having a second round.
I made a batch of the orange peels last night. Slightly modified - I don't care as much for cardamom, so I threw in freshly-grated nutmeg. And a dash of white pepper.

They're fabulous. And the syrup, with Scotch, vermouth, and some of the orange juice, made a dangerously drinkable take on a Blood and Sand.