The Barefoot Kitchen Witch

Candied Citrus Peel

I had two days off, back to back, last week, and figured I’d use them for a baking marathon.  That time of year, you know.  I try (really, I do) to get the German cookies made early enough so we can ship them off to various far-flung family members so they arrive BEFORE Christmas.  (Without having to overnight them, heh heh.)

Anyway, one of the cookies that’s part of that collection is Lebkuchen, a traditional German spiced cookie that includes candied citrus peel – what kind you use depends on the recipe you’re following.  Bill’s mom’s version has candied orange peel and candied citron, the kinds that come in those 4 oz. containers in the grocery store. 

I generally make more than one batch of these cookies, because they’re one of the favorites, so that means several containers of each kind of candied peel. 

Now, this year, for various reasons (including the Scratchy saga), money is tight.  And those candied peel containers are pricey, for the amount you get.  And they’re also probably loaded with preservatives and additives and other “-ives” that aren’t at all good for you…so I decided it would be both healthier and cheaper to make my own candied peel.  And it’s a cool thing to do.  And pretty.

I’ve thought of doing it in years past, but then I’d get lazy and just buy the containers.  This year, with two days off IN A ROW! I decided to candy some peel. 

So here we go…

Citrus

I was making a marmalade the other day…

FFwD – Orange-Almond Tart

Or, in this case, it’s a Clementine-Almond Tart.

And yes, it’s supposed to be French Fridays with Dorie, not French Saturdays, but, well, if you’ve read my last post, I figure you understand why I didn’t get to writing this and posting it yesterday afternoon.

Anyway, I decided to make the tart with clementines rather than oranges simply because that’s what I had on hand. 

Orange Cardamom Cookies

This is a variation on the childhood favorite – the Snickerdoodle.  I’ve also found it listed (in Christopher Kimball’s The Yellow Farmhouse Cookbook) as “Snipdoodles,” which I think I like better, name-wise.

Since the start of school, I’ve been trying to several different batches of cookie dough, freezing portions of it and then baking whatever strikes my fancy any given week.

I made, among other things, a batch of Snickerdoodles (or Snipdoodles) recently, and my kids, Bill, and the kids from across the street all liked them very much.  There’s something really nice about a simple cookie rolled in cinnamon sugar.

So the other day I was thinking of the next batches of cookie dough to make, and I wanted something kind of plain, like the Snicker/Snip-doodles, but…different. 

Crispy Orange and Meyer Lemon Beef

 

I don't have a lot of photos for this one - actually there are only two - because Bill made this dish and I was doing other things at the time and wasn't able to hover over his shoulder (under it, really, since I'm nearly a foot shorter) to capture all the steps.  So you'll just have to use your imagination today.

I don't have a lot of photos for this one - actually there are only two - because Bill made this dish and I was doing other things at the time and wasn't able to hover over his shoulder (under it, really, since I'm nearly a foot shorter) to capture all the steps.  So you'll just have to use your imagination today.

I don't have a lot of photos for this one - actually there are only two - because Bill made this dish and I was doing other things at the time and wasn't able to hover over his shoulder (under it, really, since I'm nearly a foot shorter) to capture all the steps.  So you'll just have to use your imagination today.

Clemen-Thyme Dinner Rolls

 

I made these little rolls to go along with my Curry Ginger Carrot Bisque last night.  It was probably a mistake.  I love bread.  Too much.  These are yummy.  And therefore, dangerous.

But I digress.