Thursday, September 01, 2016

Sweet Tooth?

Another recipe from my mother's, Dorothy Sargent Boudreau's cookbook called Stove Stories. She was a firm believer that food was part of family history. The candied orange peel makes good Christmas gifts for people who have everything, your concierge, postman, etc. A bit early, but make a note in your agenda for December.

Candied Orange Peel

Mine was a sweet-toothed family, no doubt of that.

Mother had been known to put down a book she was reading and go out and whip up a batch of fudge or possibly penuche.

Her brother could go through a pound of chocolates in record time and adores the very sweet double-boiler pudding you'll find here.

Dessert was a must at our house and often mother would announce, "Tonight there is apple pie, but there's also one serving of chocolate pudding and two pieces of orange cake left over from yesterday. What will you have, Walter?"

And my father would say, "All three," and proceed to finish the last morsels. He also subtly scrutinized each dessert plate to be sure his was the largest portion.

About the candied orange peel, which is a bit of work, but well worth it. This goes back to the days of the extended family when every home harbored a grandma, grandpa, maiden aunt, widowed uncle or some relative.

Indeed, at one time our home had a paternal grandfather, a maternal grandmother, a paternal uncle and a maternal cousin.

But back to the orange peel, every Christmas for years, mother would make up sweets to fill one-pound boxes for what she referred to as "as the nice little old ladies in the neighborhood." The boxes wrapped in silver paper and with a piece of pine tucked into the red ribbon bows were duly delivered by my brother and me. They contained dates stuffed with fondant, dates stuffed with walnuts, chocolate fudge, divinity fudge, penuche and candied orange peel.

The ladies were delighted.

6 thick-skinned oranges
4 1/2 cups sugar for the recipe
1/2 cup extra sugar for rolling
1 1/2 cups water

  • Peel the oranges saving the fruit for another use.
  • Cut the peel into strips at least 1/4 inch.
  • In a an cover with cold water and bring to boil at least twice, maybe three times.Mix the sugar and water and simmer 8-9 ins.
  • Cook the peels. They should be translucent. The time might vary, but figure about 45 mins.
  • Drain and roll the peels in sugar. Leave on a rack at least 4 and maybe 5 ours until they are dry.
Place in pretty tin boxes and deliver to your recipients.

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