I went to the Alemany Farmer’s Market this morning in search of some duck eggs (the yolks are richer and tastier, at least to my palate, than chicken eggs). While there, of course, I checked out all the other vendors. Much to my delight, there was a vendor there with something I’d never seen before! a yellow citrus the size of a football. I immediately concluded that it must be the citron that I’d read so much about (but never actually set eyes upon). The vendor confirmed that yes, it really was a citron, so I promptly bought four, and took them home to make candied citron peel:
They’re interesting beasts. As you can see, they’re virtually all peel – only a small, seedy core inside. (I didn’t taste the pulp – stupid me – but it looked like lemon.) The thing in the top left is a whole citron – amusingly, it is almost exactly the size and shape of a cacao pod (where chocolate comes from).
Anyway, I cut away all but about 1/2″ of the pith, chopped up the results, blanched them twice, boiled up some sugar syrup, and now the peel is soaking in hot sugar syrup. Over the next week I’ll continue reboiling the syrup until it becomes very concentrated, and eventually I’ll wind up with candied citron peel.
Of course, I’m not sure what I’m going to do with candied citron peel yet, but that’s a secondary consideration. I’ve gotten to look at, play with, and taste citrons, and that’s enough for today!
(Fruitcake, anyone?)
Chocolate Citron Cake is excellent. Dark bitter chocolate is grated and mixed into thick batter with plenty of candied citron, then baked in a large Bundt pan. I have not made one in years but got the recipe from old friends while I was in college. I believe it comes from the old Joy of Cooking but will check for you.
Bonnie I., making seasonal cookies for sons who will arrive tomorrow and trying to finish a gift still on the loom
Panettone! Some people don’t like the candied citron in this, but it’s one of my favorite things. I need to make this myself soon, getting close to the holidays.