This weekend, we were invited to a dinner party and we were asked to make a salad. In my staunch refusal to be boring, I went digging and found this recipe. A bit more about that in a moment.
Now, one can buy candied lemon peel, but somebody very cute frowned at that, so I went digging a bit and also talked to Nexx.
The recipe I found seemed pretty easy. Peel lemons, eschew pith, boil and strain a few times then cook in simple syrup until soft and tasty.
When I talked to Nexx, he mentioned that he didn't boil it as many times as Lynn Rosetto Kasper did in her recipe. I took that under advisement and started my first boil.
And when I saw how yellow the water had turned and how much lemony goodness was being thrown away, I decided to cut the peel into smaller pieces.
Then it was a question of making simple syrup, which is easy. 2:1 ratio. Sugar in the pot, then the water. I had the heat up too high (hence the title of today's post), so ended up making more, but in the end, I had delicious bits of candied goodness.
Now for the rest of the recipe:
We didn't quite get into the fancy plating as this was being driven about an hour away. So, tossed together, except for the balsamic, it was sent with Nexx to the dinner party, with a bowl reserved for me to eat later. To my extreme annoyance, I had been attacked by a cold this week and was not fit company for man nor beast. Which is a pity because the friend hosting the dinner party has bunnies and bunnies are one of my favorite beasts.
Nexx came home with an empty container and a little bit of balsamic syrup that had been funneled into a bottle for easy transport. The salad, I was told, was a hit. I had enjoyed it quite a bit, especially the different play of textures. The sharp saltiness of the cheese ad the richness of the pine nuts practically danced with the lemon peel.
And now I have about a pint of lemon syrup which is going into hot tea, because poor Nexx now has my cold.
Next time--either a lamb chili or a carrot ginger soup. Stay tuned!