You know those two lemons that ripened on my house plant lemon tree? The ones I posted about a while back? I used the juice to make ice cream, which was incredibly delicious (more about that another time). I candied the peel. Some we ate plain. Some I dipped in chocolate and we ate those too! Oh my were these awesomely good! Really! I used @toriavey’s recipe because I hadn’t made these before and didn’t have a recipe of my own. Thanks Tori! #lemonpeel #candiedlemonpeel #wastenot #wastenotwantnot #homemadecandy
Here is the recipe: https://toriavey.com/how-to-make-candied-lemon-peels/
Btw these make a terrific gift — remember this recipe for Valentine’s Day or Purim!
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Made some lemon peel candies in my attempt to do a zero waste lemonade. The bitter parts and pulp went to my tiny little compost bin and the seeds were saved~
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Quince Jelly
Its gem-like hue and slightly tart tang make this Quince Jelly a delectable concoction to spread on one's morning's toasts! It does take a bit of time, but it is well worth the effort (and if like me, you refuse to heat the house before November, then it shall also keep you warm!) Happy Tuesday!
Ingredients (makes about 6 jars):
2 large quinces (a kilo/2.20 pounds)
a small lemon, rinsed
2 litres/8 cups water
1 kilo:2.20 pounds preserving sugar
Peel, core and cube quinces. Add quince cubes to a large, heavy-bottomed pot.
Peel the skin off the lemon, and add lemon peels to the quinces. Thoroughly squeeze the juice of the whole lemon over the quinces. Toss, to mix.
Cover with water, and bring to the boil over a high flame.
Once boiling, reduce heat to medium-low, cover with a lid, and simmer, one hour to one hour and a half, until the quinces are very soft.
Place a sturdy sieve or colander over a large pot, and line with a clean tea towel (or cheese-cloth). Pour the contents of the pot into the lined sieve, and allow to strain, at least four hours (or overnight). Do not press the fruit or be tempted to quicken the process; it takes time!
Once thoroughly strained, you should have about 1 1/2 litres/6 cups of the quince liquid. (Keep the flesh to make quince paste; recipe to follow.) Stir in preserving sugar, and bring to the boil over medium-high heat, stirring until sugar is completely dissolved.
Allow mixture to come to a rolling boil, and cook, stirring often until jelly slightly thickens. It might take up to 20 minutes. To taste if it is set, spoon a drop of jelly onto a chilled saucer, wait a minute and push gently with your finger: if it wrinkles, the jelly is ready.
Once ready, pour hot Quince Jelly into sterelised jars, and close tightly (the lids will "pop" to let you know they're well sealed, although some might take a while). Allow to cool and set. Then, label and store.
Once opened, keep Quince Jelly up to a month in the refrigerator, although it might not last that long!
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Easy Mulled Wine
This mulled wine recipe couldn't be easier to do. Don't bother with expensive wine - a cheap red will work beautifully and no one will ever know the difference!
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Cuisine Recipe
Packed with juicy golden raisins and lemon zest, this rich cake has a gorgeous butterscotch flavor thanks to brown sugar and Irish whiskey.
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Drinks - Easy Mulled Wine
This mulled wine recipe couldn't be easier to do. Don't bother with expensive wine - a cheap red will work beautifully and no one will ever know the difference!
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Christmas - Deep South Eggnog Cake Recipe
As a stunning holiday dessert, this wonderful eggnog cake is flavored with bourbon and topped with eggnog frosting and toasted pecans.
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Recipe for Parmesan Sage Pork Chops
This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel. 1.5 teaspoons rubbed sage, 1 tablespoon butter, 2 tablespoons all-purpose flour, 1 tablespoon olive oil, 2 boneless pork chops, 1/2 cup grated Parmesan cheese, 3/4 cup Italian bread crumbs, 1 egg lightly beaten, 1/4 teaspoon salt, 1 pinch ground black pepper, 1/2 teaspoon grated lemon zest
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Easy Mulled Wine Recipe
This mulled wine recipe couldn't be easier to do. Don't bother with expensive wine - a cheap red will work beautifully and no one will ever know the difference!
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Lemon Dressing
This is an Australian recipe for lemony salad dressing. Substitute fresh lemon thyme or 2 teaspoons lemon juice for lemon peel if you'd rather not use fresh peel. 1 teaspoon minced garlic, 1 teaspoon grated lemon rind, 1/4 cup white wine vinegar, 1/4 cup olive oil, 1 teaspoon white sugar, 1 teaspoon prepared mustard
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Irish Whiskey Cake
This rich cake, which is filled with juicy golden raisins and lemon zest, has a gorgeous butterscotch flavor thanks to the combination of brown sugar and Irish whiskey.
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