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Candied Lime and Orange Peels Yield: 20 to 24 peels Candied lime and orange peels are easy to make, and they can be used in so many ways: chopped and mixed into pastry cream, cut into a julienne to decorate cakes and soufflés, as well as diced and combined with other dried fruits (such as raisins and apricots) to be soaked in rum and cognac and then added to a fruitcake. They can also be served plain or, as shown here, with one of the tips of each candied orange peel dipped in melted bittersweet chocolate and one of the tips of each lime peel dipped in white chocolate. 2 large, very green limes 1 large, bright-skinned orange 1 cup sugar 1 1/2 cups water 2 cups sugar, to roll the peels in About 2 ounces bittersweet chocolate, melted, for dipping peels in About 2 ounces white chocolate, melted, for dipping peels in 1. Using a vegetable peeler, cut ten to twelve strips of peel from the limes and ten to twelve from the orange. The strips should be thin; with none or very little of the bitter white pith underneath, they will cook quickly. Put the strips in a pan with 3 cups cold water. Bring to a strong boil over high heat, boil 15 seconds, then drain and rinse the strips under cold water. Rinse the saucepan, and return the peels to the pan with the cup of sugar and 1 1/2 cups water. Bring to a boil, and cook over medium to high heat for about 20 minutes, until the peels are transparent and the syrup is thick but not brown. 2. Using a fork, lift out the peels and place them on a cookie sheet coated with the 2 cups of sugar. Separate the orange peels from the lime peels, and turn the peels, pressing down on them so the sugar adheres to both sides. Transfer the peels to a plate, and set aside for 30 minutes, until dried. If the peels are not to be used right away, place them in a container with a tight-fitting lid, so they don’t dry out. They can be stored like this in the refrigerator or frozen for weeks. 3. For chocolate peels: Dip about 1 1/2 inches of the tip of each orange peel into the melted bittersweet chocolate, and arrange on a cookie sheet lined with parchment paper. Repeat with the lime peels, dipping them into the melted white chocolate, and arrange them on the cookie sheet with the orange peels. Refrigerate until the chocolate hardens. They will peel off the parchment paper easily. Arrange on a plate, and pass around with after-dinner drinks. Chocolate Truffettes Yield: 60 to 70 truffettes, each about the size of a large cherry These small chocolate truffles, or truffettes, freeze quite well and can be made ahead. Many of the chocolate truffles on the market have a soft and creamy interior, and it is impossible to keep them for more than a few days, but these have a firm consistency that lasts. The basic mixture can be flavored differently, and three flavor combinations are suggested below: orange and Grand Marnier, coffee and rum, and cognac and almond. Each variety has a different coating, which makes the flavors easy to identify. One is dusted with bitter cocoa powder, another is rolled in roasted sliced almonds, and the third is coated with melted chocolate. Base mixture 1/2 pound bittersweet or semi-sweet chocolate 1/3 stick unsalted butter 2 yolks from large eggs Orange truffettes 1 teaspoon grated orange rind 1 tablespoon Grand Marnier Bitter cocoa powder for dusting Coffee-rum truffettes 2 teaspoons coffee extract from extra-strong espresso, or another coffee extract (see below) 1 tablespoon dark rum 4 ounces melted bittersweet chocolate, for coating Cognac-almond truffettes 1 tablespoon cognac 3/4 cup sliced almonds 1. For the base mixture: Melt the bittersweet chocolate over hot water. Add the butter, and stir with a whisk until smooth and glossy. Add the egg yolk, and whisk. The mixture will thicken and lose some of its shine. 2. Divide the chocolate base among three bowls. For the orange truffettes: To one of the bowls, add the orange rind and Grand Marnier, and mix well. For the coffee-rum truffettes: To a second bowl, add the coffee extract and rum, and stir to mix thoroughly. For the cognac-almond truffettes: To the remaining bowl, add the cognac, and mix well. After the addition of liquid to each of the bowls, the chocolate may become shiny again or it may remain dull; either way is fine. Refrigerate the bowls until the chocolate mixture hardens. 3. When the chocolate mixtures are very hard, make truffettes, one batch at a time, by scooping out teaspoonfuls and placing them on a cookie sheet lined with wax or parchment paper. Roll each of the little chocolate balls between the palms of your hands to round them, making them look like a real truffle that might be found underground. 4. For the orange truffettes, place the orange-flavored truffettes on a plate dusted generously with cocoa powder, and shake the plate so they roll in the powder and are coated on all sides. Set aside. 5. For the cognac-almond truffettes, preheat the oven to 400 degrees. Arrange the almonds on a cookie sheet and bake for 8 to 10, until lightly browned. Cool the almonds, then press the balls of cognac-flavored truffettes into them, crushing the nuts slightly and embedding them into the truffettes to coat them on the outside. 6. For the coffee-rum truffettes, heat the chocolate in the top of a double-boiler set over boiling water just long enough to melt it. Stab each small coffee-rum truffle with the pointed end of a small knife, and dip it briefly into the chocolate, or place some of the melted chocolate in one of your palms, and roll the small balls in the chocolate to coat them. Place the truffettes on a cookie sheet lined with parchment paper, and refrigerate until ready to serve, or wrap well and freeze. To serve the truffettes, arrange an assortment of truffettes on a platter, and serve with after-dinner drinks. Extra-strong espresso coffee extract or concentrate Yield: 1/2 cup extract 3/4 cup water 1/3 cup finely ground espresso coffee To make the coffee extract: Bring the water barely to a boil, and add the espresso (preferably freshly ground) to it in one stroke. Stir with a spoon for 1 to 2 seconds, cover with a lid, and let it steep off the heat for 3 to 4 minutes. Strain through paper towels. |
Candied Lime and Orange Peels|
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