Here’s a little tease for what’s coming tomorrow morning:
My all white cake (stay tuned, my friends…it was delicious) needed some color and this is what I came up with. Pretty much anything soaked and covered in sugar is tasty, including lemon peel!
Candied Lemon Peel
Using a vegetable peeler, remove peel from lemons in long strips. For this cake I used 3 lemons. Using a sharp paring knife I then cut those strips lengthwise to make them thinner. (You could also do this after you have blanched the peel 3 times. It would be easier.)
Place in small saucepan. Add enough cold water to cover generously; bring to boil. Drain. Repeat blanching 2 more times. Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes. Add lemon peel; simmer until peel is translucent, about 15 minutes.
Using a slotted spoon, transfer peel to prepared sheet. I wanted spirals so I wrapped them around straws and poked the littler ones with toothpicks. I’m sure there is an easier, more effective way, but I hadn’t though this part through and was pretty desperate for ANYthing at that moment.
Sprinkle 1 cup sugar over the peels and toss to coat. Let dry at room temperature.