Candied orange peel- thoughts of home

When I was growing up in Escanaba, MI, my all time favorite treat was chocolate covered candied orange peels and I would get them here: http://saykllys.com/ And since I just checked out their website, I am sad to report they are no longer being offered, but hopefully this is just an on line situation and all the people of Upper Michigan can still get them in their local store, and we won't have some sort of candied orange peels riots.

In case you don't live in Michigan next to a Sayklly's store, here is a recipe to make them yourself:

Candied Orange Peel
4-5 oranges, lemons, limes or grapefruits, but don't mix them, do each batch separately please
1 cup water
1 cup sugar plus more for sugaring the peels later

Take a vegetable peeler and carefully peel all the yummy rind off the fruit being careful not to go too deep and start taking off the pith as well.  Once the fruit is peeled, julienne into small strips and place into a small pan of boiling water, simmer for 10 minutes.

Julienned orange rind in first water bath

After 10 minutes in the simmered water, drain the peels and repeat for another 10 minutes in more simmering water.  The purpose of this blanching is to take the bitterness out of the peel.  Some recipes I have read can have you doing this up to 4 times, it's all up to personal taste.

Once you have finished boiling the peels a second time, combine the sugar and water in a small pan and simmer until all the sugar is dissolved, once dissolved, add the blanched peels.

You want to simmer the peels in the sugar syrup until the peel start to look translucent.  Once translucent, turn the heat off and let the peels sit in the sugar syrup for 4-6 hours.  When you are ready to take them out of the pan, simply turn the heat on low until the mixture is syrupy again and not one big clump.  Drain and roll in sugar, let dry on wax paper overnight.  Enjoy!

As for the choclate part of this recipe, dip 'em, don't dip 'em they are amazing either way.

-Jenny

I made fondant today

I think the title says it all on this one.  I made fondant today.  Yesterday, I bought fondant because Jenn and I wanted to see if bought/homemade fondant tastes any different.  The homemade fondant tastes pretty good, but I am not really certain I can say it tastes any better or any worse than the store bought Wilton brand; this stuff gets pretty bad reviews on line, but we both like it, Jenn and I are also two of those people that actually enjoy eating fondant.  Making fondant is not for the faint of heart or for those of you who don't think its funny to stick to your kitchen floor after.  I have powdered sugar up my nose, in my toaster, and all over my IPad, which I needed to get the recipe from. 


Full directions here: http://thecookduke.com/fondant-recipe/


Fondant

• 1 Tbsp of unflavored gelatin
• 1/4 cup of cold water
• 1 tsp of almond extract - I used vanilla, clear vanilla imitation extract- I had to
• 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
• 1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
• 2 lbs confectioners’ sugar
• 1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

• Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
• Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
• Add the Almond extract
• Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
• Sift 1 1/2 pounds of the sugar into a large bowl
• Make a hole in the sugar and pour the liquid mixture to it

• Stir with a wooden spoon until the mixture becomes sticky

• Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
• Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass

• Rub the vegetable shortening on your thumbs and knead it into the fondant

Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying outIf the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.  Enjoy!

-Jenny

The search for the perfect cupcake

I realize it has been a while since either of us has posted a blog and I would like to say it's not because we are lazy.  It's mostly because we aren't lazy, but mostly because we have been super busy trying out recipes for the perfect chocolate and vanilla cupcake.  You see we have been commissioned to make cupcakes for a friends son's first birthday, and you cannot possibly imagine how much stress this puts on us both and it's not the making the cupcakes part either.It's the making the cupcakes perfect part that is driving us to sugar insanity. Jenn is working on chocolate and I am working on vanilla, both of us combined have made no less than 300 cupcakes this week alone, and we have been eating them for breakfast, lunch and sometimes, dinner.  After last night, we think we may have the perfect recipes.

Prebaked cupcakes, I think they look funnier this way.  Endless jokes were made about the chocolate batter.

We are also working on a new website and I would like to think that has contributed most to our recent absence.  As soon as it is ready we will announce and redirect you all to it.  Jenn has been working on our business plan and we may have our first official macaron order (EEK!)  More details to come. 

Homemade vanilla extract- 3 months to go!

Last week I decided to make my very own homemade vanilla extract, I had no idea it was so easy, but patience is key with this little project as it is best to let it sit for about 3 months.  3 months?  Yes, you heard me, set it and forget it.  Well almost forget it, you still need to shake the bottle up every week or so.

Vanilla Extract

For every 1 cup vodka or rum (or even tequila, although I need to try that once first before I recommend it.)

add 6 split vanilla beans.  Let sit for 3 months, shaking every week. 

That's it.  Crazy right?  Who knew that could be so easy and so darn good.  Since I still have 2 and 1/2 months to go , I will have to let you know how it turns out later.  Right now however, it's smells heavenly.  If you love vanilla as much as I do, you will be content just to smell it every day.  I thought I would save a ton of money making my own extract, but I don't really think I will.  Vanilla beans are expensive, good vodka is expensive, but making your own extract is priceless. 

-Jenny

Cranberryaholics Anonymous

Has anyone else out there had this strange compulsion to buy bags and BAGS of discounted fresh cranberries left over from the holiday season?  Every time I see a bag and the price says $1, I grab it, I am not even sure it is a conscious decision, maybe the cranberries are finding me.  Perhaps in my last 6 months of utter joblessness I am starting to lose my mind?  I mean do I really think when next year comes around, I won't be able to spend the $2.50 on a bag of regular priced cranberries?  Have I started to go into hoarding mode?  If so, why cranberries?  These questions plaque me every time I try to get into my freezer and have to search under bags of cranberries to find what I am really looking for- you know, actually food I can cook for dinner.  Have I mentioned that I don't even like cranberries that much?

Oh well, here's a a cranberry recipe (original stolen from http://www.bigoven.com/, it has been tweaked):

Cranberry Jelly

2 14 cups water
1 (12) ounce package of fresh cranberries- or freshly thawed cranberries in my case
1 1/2 cups sugar
1/8 tsp salt
1 cinammon stick
1/2 tsp vanilla

In a medium saucepan, bring the water to a boil. Add the cranberries and cinammon stick and boil over moderately high heat, stirring occasionally, for 20 minutes.

Puree the cranberries in a food processor and strain.  Don't forget to remove the cinnamon stick and discard.

Return the puree to the pan and cook over low heat, stirring frequently, for 3 minutes. Add the sugar and salt, and cook until the sugar dissolves, about 2 minutes. At this point, I also like to add a bit ,1/2 tsp, of vanilla to sort of round out the cranberriness. Transfer to a bowl, let cool; refrigerate until gelled. I like to put them in little mason jars for serving or giving away for gifts.

Makes about 3 cups.

-Jenny