Tag: candied lemon peel

What’s for supper? Vol. 311: In which I go astray with lemons

Apparently it is Friday! I had no idea. Follow me for more organizational tips. 

Like most of the country, we’re feeling a bit pinched financially, so I’m trying to pare things down a bit. I stuck to my usual method (looking up the supermarket flyers and basing the menu around the meat and produce that’s on sale), but I was a little more severe about it than usual, and managed to slice quite a bit off the grocery bill this week, so that felt good. We still ate pretty well. Here’s what we had:

SATURDAY
Fancy chicken sandwiches, raw broccoli, fake Pringles

Just regular chicken burgers, but on ciabatta rolls, with red onion, tomato, aioli mayo, and smoked gouda (which was on sale). A very pleasant, flavorful sandwich. 

If you are wondering what the difference is between aioli and mayo, aioli is made with garlic and olive oil and and mayo is made with egg yolks and canola oil. I suppose aioli mayo is made with eggs, olive oil, and garlic, although I didn’t check the label. Just slathered that stuff on.

SUNDAY
Apple pancakes, sausages, OJ; gingerbread cake with lemon frosting

Damien had to go to Florida for a quick business trip, so we did the ol’ “Daddy’s away, let’s just have pancakes” routine. You know how, when you’re making pancakes, the first batch turns out terrible? This was like that, except all the other batches were also terrible. I have no idea what my problem was, but I absolutely massacred these pancakes. I also got very frugal and chopped up and threw in some quite elderly apples that I probably should have just let go in peace. The kids were very gracious, though, and ate everything up. 

I had more success with dessert, which was a belated birthday cake for Clara. I used the King Arthur gingerbread cake recipe. I am a pretty poor baker, prone to mid-recipe panics and irrational sulks, but King Arthur has saved my bacon more than once, and I recommend them if you are a baker who lacks confidence.

This is a classic gingerbread cake recipe, with coffee, plenty of molasses, and all the cozy autumn spices.

I made a double recipe and baked it in silicone rounds, and they turned out lovely. 

You’re supposed to serve gingerbread with just a dusting of confectioner’s sugar, or maybe some whipped cream, or possibly a light glaze, but this was a birthday cake, so I went whole hog and made a big batch of thick lemon buttercream frosting. I followed this Sally’s Baking Addiction recipe (it’s just a basic buttercream recipe, made with heavy cream, plus fresh lemon juice and lemon zest), and that, too, turned out lovely, very rich and lemony, and a pleasant pale yellow (more so than it looks in the photo below). Here I have just tossed a handful of lemon zest on top. 

Then I got the brilliant idea to candy some lemon slices for garnishes. I have candied lemon peel before, for lemon meringue pie, but I wanted something a little more flashy, so I bought a bunch of hard lemon candies, smashed them with the marble rolling pin I got at the dump

and — okay, here is where I went astray. 

First I sliced up some lemons and laid them on a pan on parchment paper. My first mistake is I should have laid them on paper towel, or something absorbent, because lemons do weep. My second mistake is that I smashed the candies and then decided I would melt them in the microwave and pour the melted candy over the lemon slices. This . . . kind of worked. 

But the candy started sort of boiling before it was completely melted all the way through, and I was afraid of ruining it, so I didn’t have a lot to work with. 

What I should have done, maybe, was sprinkle the crushed candy bits over the lemon slices and put the pan in the oven to melt it all together that way. I think. You can see that I also didn’t take out the seeds. I remember making the decision not to do this, and telling myself it would be more authentic or something, but obviously I just didn’t feel like picking the seeds out. 

Anyway, I ended up with more or less candied lemon slices that were a tiny bit floppier than I would have liked, and a little bit weepy. As someone who got a little bit weepy over a Gary Larson cartoon yesterday, I really cannot judge the lemons for this. 

Then I watched my ten millionth video on how to frost a cake, frosted the cake, loused it up completely like I always do, and decorated it with sort-of candied lemon slices, marigolds (which are edible), and some candied ginger slices. I also threw on some candy squiggles that I had the foresight to make, once I realized that the candy was going to end up squiggly whether I wanted it to or not. And it turned out kind of pretty!

Weird, but pretty. The candy squiggles give it a bit of a doctor’s signature look, which I always think is nice. And see, you can see how the lemons are weeping.

There there, lemons. 

Actually, I think it’s the lemon candy that’s weeping. It’s too bright to be lemon juice. I don’t know. Well, the cake itself was good. Moist and dense, but still tender, and not gummy.

The lemon frosting was maybe a little too sweet, but that’s buttercream for you. A successful cake overall, I thought. 

MONDAY
Pasta with meat sauce

Damien was still away, so I reverted to an old kid-friendly meal: twisty pasta with jarred spaghetti sauce and ground beef. I did fry up a chopped onion, but I think that’s as far as I went with the seasoning. And wow, was it bland. I used to cook like this all the time.

TUESDAY
Pizza

Tuesday was a little experiment: I made just three pizzas, to see if it would be enough. In our heyday, I would make six extra-large pizzas, and there would only be scanty leftovers. As the family shifts and the birdies fly the next, I keep decreasing how many pizzas I make, and this week I had to acknowledge that, when I make four pizzas, there are leftovers hanging around all week long. So I made three, and there were three or four pieces left after everyone ate. This does not sit right, but the data is in. 

Here is a pie chart demonstrating how much pizza our family ate:

Tee hee. (Then we ate the rest of it.)

WEDNESDAY
Fried chicken, mashed potatoes, biscuits

Last week, while frying chicken for the chicken biryani, I thought to myself that I really ought to try frying chicken for a main course again, because it was surprisingly simple and easy, and why not? 

So, the answer to this question is: Frying up six or seven pieces of chicken to go in a larger dish later in the day is one thing. Frying up 24 pieces of chicken while everyone hungrily waits for dinner on a school night is quite another. It was not simple! It was not easy! And also I forgot that only one of the big burners on the stove works properly, and the other one just stays on high and burns everything, and the other two are tiny and useless. So, that’s why not. 

I don’t have regrets, though. But I’m starting much earlier in the day, next time. I more or less followed this recipe, except that I dredged the milk-soaked chicken in regular flour seasoned with salt, pepper, garlic powder, and paprika. I have to admit, it was frrrrrreaking delicious. 

I over cooked it somewhat, so the outside wasn’t exactly beautiful, but it was tasty as heck, the meat was juicy, and all the kids said it was great and I should make it again. So that’s a win! Here’s my unbeautiful but tasty plate:

As you can see, I also made garlic mashed potatoes that were kind of not great. They were very small potatoes and I was rushing, so I decided not to peel them, which works okay if you are going to mash them very thoroughly, which I did not. Oh well. I make mashed potatoes infrequently enough that the kids consider them a treat and were happy to have them. Here’s the recipe, if you want to do it right:

Jump to Recipe

I also made a few dozen biscuits that turned out pretty well.

I have a reliable biscuit recipe that calls for cream of tartar and egg, and the biscuits come out rich and fluffy, with a fragile, buttery crust.

Jump to Recipe

Overall a popular meal. Gravy would have been great, but I just ran out of time. I also wished I had some sauteed spinach, but again, time. 

THURSDAY
Leftover fried chicken, fries, corn

I was planning (well, “planning”) Greek chicken something something yogurt sauce I dunno, but there was a lot of fried chicken left over, so we just picked up some frozen fries, heated up some frozen corn, and had chicken again. 

You can see that the coating adhered nicely, even unto the second day, so I’ll definitely stick with this recipe next time. Maybe even make some gravy.

FRIDAY
Quesadillas, chips, salsa

And then, like I said, apparently it is Friday! At least that’s what it says here. And now I’m headed to the windowsill. 

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Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

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moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 8 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

What’s for supper? Vol. 280: Comfort, comfort food, o my people

Comfort! Comfort! Baked ziti with sausage, and chili verde with corn bread, and juicy, vaguely Asian beef for your ramen, o my people. And some adorable lemon tarts you can probably make even if you’re terrible with desserts. O my people.

Also, I hope you guys like pictures, because I took a lot of pictures this week.

SATURDAY
Hot dogs, chips? 

Maybe? 

SUNDAY
Baked ziti with sausage, breadsticks, mini lemon meringue tarts

We had such a nice day on Sunday. Damien made dinner, Elijah, who is taking a cooking class in school, decided we needed homemade breadsticks, and I got a yen for lemon meringue tarts. Other than the cozy kitchen activities, we just went to Mass and played with the animals and dyed hair and hung out. 

First the ziti. We used to have baked ziti allllll the time, and we really got burnt out on it. But that would not have happened if we had been using this recipe. A Deadspin recipe.

The picture, sadly, doesn’t capture even a fraction of its massive, creamy, meltingly cheesy, chaotic, flavorful glory. It has three kinds of cheese, fresh herbs, sausage, hunks of tomato, everything good. It’s like lasagna showed up at your house and got hysterical, but in the most entertaining way.

Here’s Elijah kneading his second batch of breadstick dough.

He made a batch of breadsticks just for snacks, and they got gobbled up right away, so he went right back and made another double batch for dinner. I’ll see if I can get his recipe.

And now for dessert. So, these lemon tarts are . . . not sophisticated. They have two flavors: LEMON!! and SUGAR!! If you like those two things, you will like this dessert, which is bright and cute and not hard to make, although it’s a bit labor intensive. 

Jump to Recipe

Last time I made this recipe, I just made pie. This time, I thought it would be fun to have individual little tarts. 

I ended up using a full box of animal crackers (I told you it wasn’t sophisticated) which made enough crust for 24 cupcake-sized tarts. I didn’t have faith that they would hold together, so I used cupcake papers. This turned out to be unnecessary, as the crust and the lemon layer are both quite sturdy, and it just gave me an extra step to do when I had to peel them all off after baking. Anyway, I whirred the animal crackers, butter, and brown sugar in the food processor until it felt like damp sand, then deposited a heap into each cupcake tin. Then I pressed each one with a cup, to make, well, a cup shape. 

You do not need to bake these shells before filling. Then you just mix together condensed milk, egg yolks, lemon juice, and lemon zest, and pour it into the shells, and bake. 

Shiny!

Then the meringue is just egg whites and powdered sugar. Note that this is the third kind of sugar in this recipe already, gevalt. This is where your teeth are really going to start to bother you. So you just whip it into stiff peaks, glop it on top of the baked lemon, and then bake it a little more. 

But wait! You need these to be a little more lemony and a little more sugary! So you are going to make some candied lemon peels, which are surprisingly easy and quick to whip up.

Basically, you scoop out the pulp, cut the lemon peel thinly, boil it in plain water three times to cut the bitterness, then boil it in sugar water, drain it and let it dry a bit, then toss it with sugar and ginger. 

Jump to Recipe

 

In real life, they look less like french fries. 

I couldn’t quite, quite figure out how to place the lemon peel garnishes.  Hmm?

Do you like my hat?

The meringue had plenty of little ledges and curls, so it wasn’t hard to make a half-dozen lemon peels stay on each tart, but they looked a little inelegant. 

Maybe next time I will insert the peels in between the meringue and the curd. That would probably work!

Okay, they kind of look like french fries. 

I think next time I do this, I will use ginger snaps for the crust, and probably leave more pith on the lemon peel, and maybe cut them a little thicker, because I tasted more sugar than lemon. But overall, everyone liked it, and in retrospect, this was the dessert that launched a migraine that hasn’t let up all week, so you know it’s good.

Really, what is wrong with me.

MONDAY
Chili verde, corn bread, rice, pineapple

Speaking of food that hurts, here is another dish I’ve been craving, but I felt some trepidation about coming home with the right peppers, after my experience last time and also that other time. I always tell myself, Now look, you’re a functioning adult. You can read and everything. All you have to do is look carefully at the tags, maybe consult that plastic binder they have, and you’ll be able to tell which kind of pepper is which. You’ll be able to tell!

And I try; I really do. I’m highly motivated. And yet somehow I always end up coming home with, like, a Columbian dolor extremo pepper or a — guys, I’m really tired and I can’t seem to come up with a fake funny pepper name, but you get the idea. I’m a pepper idiot. Soy pimienta idiota. 

Anyway, this time, I got lucky, because the spiciness was perfect. Whatever these are, they were good.

In this recipe you roast the peppers along with the tomatillos,

then pull off the skins, and I also removed about 80% of the seeds and membrane. Then you puree it all in the food processor along with lots of onions, garlic, and cilantro. Mmmm.

Brown up some seasoned pork chunks in oil in batches,

then throw the puree into the pot with the pork and let it simmer. I did this part in the crock pot and let it go all day, and oh boy, it was so tender and savory and wonderful by dinner time.

Serve it over rice to sop up the wonderful juices, squeeze a little lime over the top and put a little sour cream to cool it down, and it was amazing.

Spicy enough to wake up my whole face, but it didn’t cause any pain. Good stuff.

This is fork-tender, so you can easily shred it if you want, but I felt like leaving it in chunks. You can also add some broth before you start it simmering, to, well, make it more brothy; but I liked having it fairly thick. Just so you know, there are options. 

I made a tray of corn bread that I didn’t overbake for once in my life. I have switched to a more finely milled corn meal, so maybe that helps. This picture is from Picasso’s cornbread period:

You don’t need a cornbread recipe, right? It’s just regular cornbread. 

TUESDAY
Roast drumsticks, baked potatoes, steamed veggies

Dinner had been challenging for certain people for the last couple of days, so I decided to go with a kid-pleaser: Just regular normal drumsticks seasoned with salt and pepper, baked potatoes with butter and sour cream, and mixed vegetables that went straight from a bag in the freezer, to a bowl on the table, to the garbage, no mess, no fuss. 

I have to admit, it was a tasty meal. Nothing wrong with drumsticks and baked potatoes. I also made some frozen butternut squash, which I ate out of a sense of duty to eat something that was not brown, but it was not great. 

What was great was this POTATO BUTT.

I believe this is what the kids call an “absolute unit.” To see this and other absolute units, follow @PotatoesButts on Twitter. This will not profit you in any way. 

WEDNESDAY
Vermonter sandwiches, Bugles

A much-longed-for sandwich. Toasted ciabatta rolls, honey mustard, thick slices of roast chicken, slices of sharp cheddar, bacon, and slices of green apple. 

Someday I’ll take a good picture of this very fine, tart, hearty sandwich, but not today. 

THURSDAY
Beef and tofu ramen 

Usually, “fancy ramen” includes some boneless pork ribs sauteed in soy sauce and sliced up. I was pretty tired of this, so I got a big hunk of beef chuck roast, intending to marinate it. Then somehow it came to be 4 PM on Thursday, and the beef was still sitting there and hadn’t even bothered to magically marinate itself, the lazy thing.  So I rubbed some brown sugar on top, sprinkled it heavily with garlic powder and dried ginger and lightly with salt

and put it in a 400 oven for about half an hour, then sliced it up. 

Not bad! It had achieved a vaguely Asian taste, and it was juicy, and that was what I was going for. 

We also had soft boiled eggs, pea shoots, scallions, spinach, firm tofu, and various sauces. I put a blob of sambal oelek on the edge of my bowl and added a dab to every third spoonful or so. 

I also had meant to do more with the tofu, but I just ran out of time, so I just cut it into cubes, warmed it in the microwave, and threw it in my bowl. It was fine. I like tofu. But I wouldn’t mind trying some more exciting things with it, if anyone has some low-skill ideas for me.

Gosh, I love this meal. I love all my meals. I love food. 

FRIDAY

Today we are doing some kind of outdoor winter fundraising thing, and I’m experiencing a bad attitude about it. I plan to buy some Aldi pizza on the way home, and also something for dinner tomorrow, because it sure looks like we’re gonna be snowed it. Maybe I’ll make some pie. 

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Cheater's lemon meringue pie

I like a pie shell made from several cups of animal cracker crumbs whirred into a sandy texture, mixed with a stick of melted butter and 1/4 cup of brown sugar and a dash of salt. Mix well and press into the pan.

Ingredients

  • 1 pie shell

For the lemon layer:

  • 14 oz sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1 lemon, zested

For the meringue:

  • 3 egg whites
  • 1/2 cup confectioner's sugar

Instructions

  1. Preheat oven to 350

  2. Mix together the condensed milk, egg yolks, lemon juice, and lemon zest until well combined. Pour the mixture into the pie shell.

  3. Bake 10-15 minutes until the mixture has a little skin.

  4. While it's baking, use an electric mixer with a whisk attachment to beat the egg whites until it has soft peaks. Then gradually add the sugar until it has stiff peaks.

  5. When the lemon layer comes out of the oven, spread the meringue over the top and make a little peaks all over it with a fork or spatula.

  6. Return the pie to the oven and bake for another ten minutes or so until the meringue is slightly browned.

 

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candied lemon peels

use as garnishes, or just eat as candy

Ingredients

  • 3 lemons
  • 2 cups sugar, plus extra for sprinkling
  • dash ginger (optional)

Instructions

  1. Cut the lemons in half or quarters. Scoop out all the pulp.

  2. Cut the rind into strips as thinly as you can. It's fine to leave the pith attached.

  3. Put the strips in a small pot, cover with cold water, bring to a boil, then drain. Do this three times. This is to reduce the bitterness of the pith.

  4. After the third boil, drain off the water, remove the strips and set them aside.

  5. Combine two cups of sugar with two cups of water and heat, stirring, until the sugar is dissolved. Return the citrus strips to the pot. Simmer, stirring often, until the pith is translucent.

  6. At this point you have a few options:

    (a) You can keep the citrus peels in the sugar water and store it that way. They are less decorative this way, but they will keep in the refrigerator; or

    (b) You can drain the sugar water off and spread the citrus peels out on a tray to dry. Toss them with more sugar, or colored sugar, and powdered ginger if you like. They will be dry enough to use as garnishes in about half an hour, but they will feel more candied if you let them dry overnight. They will keep for several weeks if you store them in an airtight container.

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Spicy Chili Verde

You can decrease the heat by seeding the peppers, using fewer habañeros, or substituting some milder pepper. It does get less spicy as it cooks, so don't be alarmed if you make the salsa and it's overwhelming!

Ingredients

  • 5 lbs pork shoulder
  • salt and pepper
  • oil for cooking
  • 2 cups chicken broth or beer (optional)

For the salsa verde:

  • 4 Anaheim peppers
  • 2 habañero peppers
  • 4 jalapeño peppers
  • 4 medium onions
  • 12 tomatillos
  • 1 head garlic, cloves peeled
  • 1 bunch cilantro

For serving:

  • lime wedges
  • sour cream
  • additional cilantro for topping

Instructions

  1. Preheat the broiler.

  2. Pull the husks and stems off the tomatillos and rinse them. Cut the ends off all the peppers. Grease a large pan and put the tomatillos and peppers on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.

  3. Take the pan out and cover the peppers and tomatillos with plastic wrap or tin foil for ten minutes. When they are cool enough to handle, pull the skins off the peppers and tomatillos. At this point, you can remove the seeds from the peppers to decrease the spiciness if you want.

  4. Put the skinned tomatillos and peppers in a food processor or blender with the onions, garlic, and cilantro. Purée.

  5. In a heavy pot, heat some oil. Salt and pepper the pork chunks and brown them in the oil. You will need to do it in shifts so the pork has enough room and browns rather than simmering.

  6. When all the meat is browned, put it all in the pot and add the puréed ingredients.

  7. Simmer at a low heat for at least three hours until the meat is tender. If you want thinner chili verde, you can add chicken broth or beer. At some point, if you don't want the pork in large chunks, press the meat with the back of a spoon to make it collapse into shreds.

  8. Spoon the chili verde into bowls, squeeze some lime juice over the top, and top with sour cream and fresh cilantro.