Time to Eat Healthy!!
OK. I feel that I have fulfilled (and does anybody but me think that “fulfillen” would be a much better past participle for fulfill?) my promise not to talk about food. Because we are not counting the Circus Peanuts as food, and we are not counting Dee & Dee’s interview as being about food even if chocolate may have come up:
so…that means it has been…one, two, three, FOUR posts since I talked about food. THAT’S ALMOST TWO WEEKS.
So. I am DUE. AND, in reaction to the whole Circus Peanuts disaster, I have been making the most SUBLIME HEALTH FOOD, and I feel I should share it with you, because it is SO easy and SO good.
Now you may remember the last time I worked with grapefruit peel, in my attempts to recreate a rare favorite from a favorite Parisian chocolatier. And I can only apologize to poor Corey at Tongue in Cheek who won some of those efforts. She was kind, she spoke of Hevin, but…Corey IS kind. But now I sadly recognize the inferiority of her prize.
Now I have learned the true way to make candied grapefruit peel, and it is fun and delicious, and so, without further ado:
CANDIED GRAPEFRUIT PEEL
Peel 1-2 grapefruit with a vegetable peeler.
Trim to elegance, so it doesn’t look like my chocolate medusas.
Put in saucepan, cover with cold water, bring to boil. Pour out water, rinse, cover peel with cold water again, bring to boil again. REPEAT THIS UNTIL YOU HAVE BROUGHT TO BOIL & RINSED FOUR TIMES. That sounds like a lot, but it only takes about 10 minutes.
Now, estimate quantity of grapefruit peel. For me, one grapefruit made about half a cup.
You want an equal proportion of these 2 sugar sources to the amount of grapefruit: granulated sugar and LIGHT corn syrup. So, for half a cup of grapefruit, combine 1/4 cup granulated sugar, 1/4 corn syrup. For a cup of peel, 1/2 cup & 1/2 cup. Etc.
Put all that in saucepan and add enough water to almost cover. Stir a bit.
Bring to simmer, let simmer until peels are translucent (still orange but no longer opaque). For me, this takes about an hour, but some recipes estimate up to 2 hours. You don’t need to watch it, but check on it once in a while just to make sure you haven’t set the heat too high and are burning the syrup to the bottom of the pan. Remember, JUST a simmer, not a full boil.
Drain. Roll in granulated sugar. (I have a suspicion this would work just as well the old-fashioned homemade donut way: put sugar in a paper bag and toss. But whatever your method, get granulated sugar all over it.)
Spread out on wax paper and allow to dry for a few hours or overnight.
USES FOR CANDIED GRAPEFRUIT PEEL
1) Eat it just like that. Excellent source of vitamin C and much better for you than Circus Peanuts. Much better tasting, too.
2) Dip in melted chocolate (melt the chocolate with a little butter) for chocolate covered grapefruit peel. YUM, YUM, YUM. And so easy.
3) Use it to decorate the Favorite Chocolate Tarte.
Recipe for the Favorite Chocolate Tarte to follow. UNLESS, of course, I decide to imitate a certain author and her pink socks or B.S.U.the.B.in.P story, in which case I will just use the chocolate tarte to lure you back in vain hope forever, torturing you.
I need a good NAME for the Favorite Chocolate Tarte. I am not good at titles. Any suggestions? If I had a good NAME, I could probably post the recipe.
It is good and easy and guaranteed to make you popular at parties. In fact, you might say that my entire social circle is founded on my ability to make this tarte. I would LIKE to say that it is founded on my charm and social graces, but, alas, no.
Chocolate. The doors it won’t open are probably better not passed through anyway.