Citrus Holiday Treats

Citrus season is a blessing for New Englanders. While citrus obviously does not grow in New England (nothing does in the winter, let's be honest), we get an abundant supply of grapefruit and oranges through our Enterprise Farm winter share. Andrew normally squeezes all of the oranges to make juice (and cocktails!), and this year I used the fruit to make candied citrus peel. This elegant treat takes some time, but is a relatively easy task that requires just a bit of patience.

I found the recipe in a Martha Stewart Living magazine and suggest that grapefruit and large oranges are the easiest - the lemon peel is delicious, but it is delicate and fell apart more easily. When we were in France for Christmas I found couche de soleil (or sunset) in a candy store, which is a candied orange slice dipped in chocolate - the beautiful name and presentation inspired me to learn to make these for next year's holiday season.

Here is the recipe from Martha Stewart Living (or, see her website):

Ingredients

• 2 pink grapefruits
• 4 lemons
• 4 tangelos
• 4 cups sugar
• 3 cups water

Directions

1. Using a paring knife, cut 6 slits from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Using a paring knife, remove excess pith from peel, and discard. Slice each piece of peel lengthwise into thin strips, each about 1/8 inch wide.

2. Place citrus-peel strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice (boil three times in all).

3. Bring 3 cups sugar and the 3 cups water to a boil in the saucepan, stirring occasionally until sugar dissolves. Stop stirring; wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 30 minutes. Remove pan from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)

4. Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Let liquid drain and dry off, about 30 minutes, then roll strips in remaining 1 cup sugar. Let dry in a single layer on a wire rack at least 30 minutes. Sugared peels will keep, covered at room temperature, up to 2 weeks.

Oma's Pancakes

Even though I live in the Great White North, I have dear friends who make the treck to visit me. Paul came in January and we spent most of our time indoors, since it was the coldest weekend of the winter (and when the two of us get together with a bottle of wine, the talking does not stop).

While he was here, Paul told me stories about his family history and what it was like to grow up with a grandmother - Oma - from Germany. She taught him many traditional recipes, which he has started to share with me. While he was here, we made Oma's pancakes using what I could throw together from my Maine pantry, including King Arthur flour and Maine organic milk. This recipe makes a basic, thin batter that can be enhanced with both sweet and savory fillings or toppings. Paul and I opted for Maine blueberries, but I have since made them with cheese and potato. Next stop, spaetzle! Prost!

Oma's Pancakes:

This is a very forgiving recipe, so play with the amounts as you like. I even substituted rice flour for wheat flour once and they were still wonderful. If you are using wheat flour, don't over mix or they will become gluey.

2 c. flour
2 c. milk
These should be equal quantities, so you can make whatever amount you like.
1 egg (or more if you want to thin the batter)
Stir gently and cook in butter or vegetable oil.

To this mixture, Paul suggests you can add:

Shredded apple and cinnamon
Blueberries or strawberries
Shredded pear and nutmeg
Shredded or very thinly sliced potato with cheese and/or bacon (you may want to parboil the potato if you are using thin slices)

Or, these can be served plain as a side for a main dish - creamed chicken, perhaps?