Candied Peels... Lime, Lemon, Orange?

You will need:

Lime peel:
Peel from 1 citrus fruit
1 1/2 c. sugar
Sugar for coating peel

*adapted from Martha Stewart

Syrup:
Saved simple syrup (sugar + water) from candied lime peel
Juice from peeled citrus fruit (above)
Food coloring

Peel the fruit carefully, making sure to remove all or at least as much of the white colored rind as you can (the white part can be very bitter). Bring a medium sauce pan full of water to a boil. While the water is heating up, prepare another bowl with cold water and ice cubes and set aside.

Once the water boils you'll need to boil the peels for one minute intervals alternating with a one minute ice bath in the prepared bowl. Do this alternation 3-4 times.

On the last ice bath, dump out the boiling water. Mix the 1 c. of fresh water with the sugar and bring to a boil. Once boiling throw in the cold peels and boil for 5 min. stirring occasionally. Remove with slotted spoon and place on a wire rack set on top of parchment paper (or similar)... this makes clean up easier. Sprinkle with sugar before completely cooled. Store in air-tight container.

Retain the sugar water mixture to make the citrus syrup. Add the juice from the peeled fruit to taste and continue to boil until the mixture slightly thickens. To get the appropriate color add food coloring to get your preferred shade.


*Tips/Hints/Suggestions:

Great for garnishing pies and cakes!

Try using as a garnish in your favorite cocktail... yum

The simple syrup can be used as a decoration for pies and cakes as well and, like the peels, can be used in your favorite cocktail.

ENJOY!

Chocolate Ganache-Frosting

Chocolate ganache can be used for everything... glazing cakes, fillings, decorative topping, dipping, etc. Traditionally it is a mixture of two parts chocolate to one part cream, but liqueurs and extracts can be added for flavor.

Here's my version:

Chocolate Ganache-Frosting:
1/3 c. chocolate chips
2 Tbsp. butter
2 Tbsp. milk
1 Tbsp. honey
1 tsp. vanilla
1-2 c. powdered sugar

Combine chocolate, butter, milk, honey, and vanilla and melt over low heat until blended (I use the microwave to speed this step up... microwave 30 sec. stir and repeat until melted). Add powdered sugar until the consistency is a little more liquid than you'd like... the heat causes the consistency to remain a little looser than it would be at room temperature. Too much powdered sugar, add a little milk and butter make less stiff.

Keep refrigerated. Re-heat the topping to loosen the consistency if it stiffens after refrigeration.


*Tips/Hints/Suggestions:

Use to decorate cookies, cakes, pastries, ice cream and anything else that needs a little extra chocolate.

While the recipe says 1-2c. powdered sugar, try a little less (runnier) or a little more (stiffer) for a different consistency.

ENJOY!

Just the Choux

Choux:
1/2 c. flour
1/2 tsp. sugar
1/4 tsp. salt
1/4 c. butter
1/2 c. water
2 eggs, lightly beaten

*from Joy of Baking

Pre-heat oven to 400 F (205 C).

Pre-mix the dry ingredients and set aside.

Put butter and water into a medium saucepan and bring to a boil. Once boiling, remove from heat and add dry ingredients into the saucepan. Mix thoroughly with a wooden spoon, reduce heat and return to the burner stirring continuously until the dough mixture pulls away from the sides of the pot, forms a thick ball, and forms a thin film on the bottom of the pan. At this point remove from heat and turn off element.

Lightly beat the eggs and set aside. Continue to mix the dough to release the steam. When the dough becomes lukewarm to the touch... add the eggs one at a time. Mix well to form a thick and sticky dough.

Prepare a baking sheet with parchment paper or grease well. When forming choux, it is easiest using a pastry bag... one can be easily made by filling a ziplock type bag and cutting off 1/4 in. of one of the bag's corners.

At this point you'll need to decide the shape of your choux:
For cream puffs or profiteroles you'll want to form  round mounds.
For eclairs you'll want to form thick rectangles.

If using a pastry bag (or similar) pipe 12 equal portions onto your baking sheet. Now you can brush your pastry lightly with an egg wash (1 lightly beaten egg)... this will help smooth out any points or mishaps left during piping. Dipping your finger in water will also allow you to flatten out any points left on top of your pastry, but will not leave the same shine as an egg wash.

When your choux has been formed and your oven pre-heated... place your choux in the oven for 15min. at 400 F (they should puff up during this step) and then reduce the temperature to 350 F and continue to bake for another 30min. or until your choux becomes a light amber color and are dry inside. Turn the oven off  and leave the choux in the oven to cool slowly with the oven door ajar.

The difficulty with choux is not under baking or over baking them... under baking the choux will cause your pastry to lose volume once pulled out of the oven... flop. Over baking your choux will leave the bottom of your choux black and your pastry will be over dry and rock hard. Get to know your oven and whether it runs too hot or too cool and adjust accordingly.

*Tips/Hints/Suggestions:


Spanish and Latin American churros are made by deep frying choux pastery and sprinkling with powdered sugar or a cinnamon/sugar mixture.

ENJOY!