rs79.vrx.palo-alto.ca.us
INTERESTS| Me | Opinions | Works
Alt.energy | Animals | Art | Biology | Blogroll | Clocks | College | Computers | Fonts | Formulas | House | Law | Math | Movies | Music | Plants | Plastics | RECIPES| Toronto | Transpo | Watches | Wtf
A la carte | Baked | Coffee | Drinks | Eggs | Fruit | Links | Meat | Mousse | PRESERVES| Salads | Sauce | Thai-soup
CANDIED PEEL| Chutney | Compote | Marmalade
Clementine | Confit | Jujube | Orangettes | Peel | Quick | Salted | Simple | Zest
French Preserved Citrus Recipes

French Preserved Citrus Recipes

To find French recipes, use google translate to convert the thing you want a recipe for to French, then search for that but also add " -site:fr" (without the quotes) to the search terms - note there has to be a space in front of the dash. This restricts searches to the .fr top level domain; these are in France. Below are the top dozen recipes I found and translated with links back to the original French recipes.

http://www.cotemaison.fr/recettes-de-cuisine/gourmandises/zestes-de-citron-confits_73.html

Candied lemon zest

INGREDIENTS
4 large lemons
200 g of powdered sugar
20 cl of water

PREPARATION
Wash the lemons. Take the zest without taking the white skin underneath. Mix the sugar with the water in the saucepan, heat over medium heat, stirring constantly until the syrup is very transparent. Simmer for 5 minutes, then add the zest. Simmer gently about 10 minutes more and remove from heat. Let stand for about 30 minutes. Remove the candied peel and dry them on a large sheet of parchment paper for at least 12 h, and then put them in an airtight jar. Decorate in cakes or desserts.

From: http://www.cotemaison.fr/recettes-de-cuisine/gourmandises/zestes-de-citron-confits_73.html


Salted preserved lemons

- 1 kg of small untreated lemons
- 20 g coarse salt
- 2 bird chilies
- 2 bay leaves
- pepper grain

1. Cut the lemons crosswise without cutting completely.
2. Fill openings coarse salt
3. Tamp the lemons in a sterilized glass jar
4. Add bay leaves, chili and pepper, cover with boiling water and coarse salt
5. Marinate at least 3 weeks before using these lemons for tajine, flavor twists fish for barbecue fish, summer terrines ....

You will find the link that follows a recipe even easier! ratiba.over-blog.com/preparer-des-citrons-confits

Taken from: http://vert.citron.over-blog.fr/article-recettes-des-citrons-confits-sales-recette-des-zestes-de-citrons-confits-sucres-106595023.html


http://vert.citron.over-blog.fr/article-recettes-des-citrons-confits-sales-recette-des-zestes-de-citrons-confits-sucres-106595023.html

Sweet lemon zest

- 2 untreated lemons
- 20g of caster sugar

1. Wash and dry the lemons.
2. Collect gently peel with a knife, making sure to take only the yellow and not white.
3. Cut the peel into very thin strips.
4. Squeeze lemons.
5. Pour the juice into a small saucepan, add sugar, stir, heat then add the sticks and leave confit for 30 minutes on low heat.
6. Cool and store in an airtight container.

Taken from: http://vert.citron.over-blog.fr/article-recettes-des-citrons-confits-sales-recette-des-zestes-de-citrons-confits-sucres-106595023.html


http://www.recettesentreamis.fr/comment-faire-des-ecorces-dorange-ou-de-citron-confites

Candied orange peel

- 2 organic oranges
- 150 g sugar
- 200 ml water

1. Wash the oranges
2. Cut into quarters, peel, chop into strips.
3. Blanch them in a little water to remove the acidity of the lemon zest, cool and drain
4. Make a syrup with the sugar and water: bring to a boil and poach the peels for 15 minutes (low heat)
5. Drain and set aside to cool

You can then roll in powdered sugar if you like or even better dipped in chocolate!

Taken from: http://www.recettesentreamis.fr/comment-faire-des-ecorces-dorange-ou-de-citron-confites/


http://www.recettes-de-leyre-et-d-ailleurs.fr/2011/05/07/zestes-doranges-de-clementines-confits


http://www.papillesetpupilles.fr/2006/12/zestes-doranges-confits-orangettes.html

Candied orange peel

Prepare 48 to 72 hours in advance.
For about 350g orangettes use:
600g of untreated oranges about 300g peel
3 teaspoons coarse salt

For the syrup:
400g granulated sugar

Cut the of oranges into 4 wedges, then detach the fruit, taking care not to break them. Put these skins to soak in 1 liter of cold water with 1 teaspoon coarse salt for 24 hours.

The next day, drain the skins in a colander and cut into thin (~1cm) strips.

Heat 3 pots each containing 2 liters of water. In the first pan, put 2 teaspoons coarse salt, dip the orange peel and boil for 1 minute.

Drain and immerse them in the second pan of unsalted boiling water for 5 minutes. Drain again and plunge them into the third pan of unsalted boiling water for 15 minutes.

Prepare a syrup with 300g pearl sugar and 6 ounces of water. Turn to medium heat / heat. Once the syrup form of shiny beads that burst on the surface you can dip the fruit. Dip the orange peel and let to simmer for 30 minutes. Add the remaining sugar and reduce by as slowly as possible.

Warning: syrup should remain white and not caramelize.

Remove peels from syrup, drain them on a rack.

Let them dry for 24 to 48 hours before use.

As for the flesh of oranges: make marmalade in the microwave.


http://www.chocolatatouslesetages.fr/article-oranges-confites-et-orangettes-43333011.html

Candied orange peels for orangettes

A sweet, easy to make but a bit long because it takes a few minutes of attention for several days. The taste is really different from store bought peel.

Wash the oranges and dry. Cut both ends then make 4 cuts (from top to bottom) in the skin and peel the oranges.

Remove the white part under the peel as best you can and cut into small strips.

Immerse then peel in a saucepan of cold salted water. Bring to a boil and boil for 5 min. Drain the peel, rinse briefly with cold water. Repeat the operation (peel soaked in cold water - not salt - bring to boil for 5 min) 4 times each with 5 min of boiling. (One salt bath) Rinse with cold water between each bath. Drain then peel and cool.

In a saucepan, put the same weight of sugar as peel. Also put the same weight of water (as sugar) Heat the water and sugar, and when the mixture begins to boil, add the peel, let simmer for 5 minutes but do not boil - some poeple do this for just 1 minute - either way you should be careful not to caramelize the sugar, it should not darken. Allow everything to cool in the pan.

Reheat the syrup and simmer a few minutes. Turn off the heat and let everything cool overnight. The next day again (in the same syrup bring to the boil and simmer for 1-5 min) Do the same for 3 days, always using the same syrup (and remove the peel from the pan).


http://mestrouvaillesetc.blogspot.ca/2010/12/ecorces-doranges-confites-la-recette.html

Candied orange peels

For about 600 g candied orange peel, you need:

5 beautiful untreated oranges (ideally organic) with a thick skin

The same weight of sugar and water as the peel after blanching (varies depending on the size of your oranges and thickness of their skin), or for me:
500 g sugar
500 g water
1 large pinch of coarse salt

Wash the oranges carefully with warm water, rubbing them well.
Score around the middle of the orange, then peel carefully without breaking the peel.

Blanching:
This essential step can soften the peel, remove their bitterness and facilitate their candification. To do this, put the orange peel in a large saucepan, cover with cold water and add salt. Bring to boil and boil 5 minutes. Drain and refresh immediately under the peel in cold water. Repeat three times, but without adding salt.
Drain and peel let cool on a clean cloth.

Candification:

This operation consists of replacing the water contained in oranges with sugar to preserve them. Thus, they are soaked in a syrup with the sugar concentration will gradually increase the rate of evaporation of water.
When the peel is cooled, cut into strips about 5 mm wide and weigh them.
In a saucepan, heat the same weight of water and sugar each, as peel. When the sugar is melted and the syrup begins to boil, immerse the peels and simmer over low heat for 5 minutes (simmer, but never boil so as not to form caramel).
Turn off the heat and let orange peel in the syrup cool completely (it takes 30 to 40 minutes).
Repeat the operation twice, syrup then cover and let stand overnight at room temperature (at least 10 hours).
Put the peel on fire (without the lid), bring to the boil, then simmer gently until they become translucent and it remains virtually syrup.
Let cool completely in the syrup for about an hour.
Finally, place them on a grid without they touch and let dry between 8 and 12 hours.

Taken from: http://mestrouvaillesetc.blogspot.ca/2010/12/ecorces-doranges-confites-la-recette.html These candied orange peel will keep for several months in a metal box. To prevent them from sticking to each other, separate each layer of oranges with a sheet of parchment paper. According to your tastes and desires, do not hesitate to vary the pleasures using peel lemons, clementines or grapefruit. These peels can be eaten as is, powdered sugar crystal to shine a thousand lights or dipped in chocolate to form the famous orangettes chocolate.


http://www.jujube-en-cuisine.fr/?p=7951


Do not throw away the peel! Before pressing fruit, grate the zest and let it dry for storage. You can embellish later sauces, pastries ... Book this operation by security fruit because citrus bio traditional harvest are processed before then dipped in wax and fungicide before packaging.

INGREDIENTS equal weight of sugar, water, and peel Method
• Make a syrup with maximum 1 glass of water per kg of sugar (can this have translated correctly?!? - rjs). When the syrup is boiling, dip the peel and cook over very low heat. Watch the end of cooking to avoid candied or harden caramelize. If necessary stop cooking before the total absorption of syrup. • It is possible to prepare in advance a certain amount: after cooking, put the peel, diced in small glass jars that you stιriliserez half hour in the basket of the cooker. Open pots as and when required for your cakes, sorbets, ...


INGREDIENTS: 1 kg thick-skinned lemons untreated - 100 g coarse salt - 1/2 the olive oil • Wash, wipe and slit lemons into four height without separating segments. • Rub with salt. Close them to restore their shape. • Store them by squeezing in a jar. Cover with olive oil may be supplemented lemon juice. Seal the jar. • Let them marinate at room temperature in a dark place for at least 15 days or more, 1 or 2 months. preserved lemons will keep for several months and can be used in green salads or made ​​with fish cooked in foil or baking. Use oil maceration for seasoning fish, pasta, rice and salads.
INGREDIENTS: 1.750 kg 1.500 kg of sugar for clementines Clementines and other candied fruits are easy to achieve, simply reflect the fact that their preparation is spread over several days. In general, most fruits are smaller, they candify quickly and easily. Therefore prefer the tiny clementines class 8-9 (also called clementines ball) when you find them. Large fruits are systematically avoid. For confectionery and jam, even more than for taste as fresh fruit, it is important for your health to choose organic clementines because conventional citrus are treated in culture and passed to the wax bath and fungicides to lengthen conservation. Finally prefer Corsican clementines with leaves that have just been picked. • Day 1: hull the clementines, rinse, prick the skin with a needle, put them in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. • Drain the clementines. Book 1 liter of water for cooking 1.5 kg fruit. Make a syrup with the sugar and water at a rate of 500 g per liter. Cover Clementines arranged in a large bowl with the syrup. Immerse force with fruit weight and let infuse for 24 hours. • Day 2: Drain the syrup, add 200 g of sugar and do it yourself before annealing cover new fruit. Infuse 24 h, the fruit is always immersed. • 3rd and 4th day: Do the previous day. • Day 5: Infuse without doing anything. • Day 6: Remove the fruit. Filter, add 250 g of sugar, bring to a boil. Add the fruit and boil 5 minutes. Replace bowl and soak 4 days. • Day 10: Drain the clementines on a grid, then go in the oven at 120 ° until they do not stick to your fingers. • Boil 200 g sugar 50 ml water. Keep on hand a bowl of boiling water, dip the fruit 10 minutes in water and then into the syrup. Allow to dry. • Place clementines in dry boxes by separating the layers of oiled paper. Bon appιtit!
JELLIED KUMQUATS   INGREDIENTS: 750 g of sugar per kg kumquats - a hint of cinnamon or ginger (optional) Kumquats 1 kg - 1 clove by kumquat, 1 piece of ginger, 1 cinnamon stick, 1 small piece of mace, peppercorns 5 - 7.5 dl white vinegar - gauze • kumquats poke a hole with a pin. Insert a clove per fruit. • Make a gauze bag with all the other spices. Add the vinegar and bring to a boil before plunging fruit. Cook for 10 minutes. • Remove the kumquats and store them in jars tightly packed. • Restart the cooking vinegar until it has reduced by a quarter. • Remove the spice bag, cover the kumquats. • Allow to cool before closing the jars. • Wait 2 months before eating. • hull the kumquats, rinse before blanch 5 minutes in boiling water. • Maintain 1/2 liter of water per kilogram of cooking fruit. Drain the kumquats and let cool before cutting in half and remove the seeds. • Add the sugar to the pan juices and bring to a boil. Immerse the kumquats and finish cooking over low heat.
INGREDIENTS: 1.5 kg sugar 1.5 kg kumquats The candied kumquats are very easy to succeed but we must take into account the fact that their preparation is spread over several days. • Day 1: hull the kumquats, rinse, poke a hole in them with a pin before blanch 5 minutes in boiling water. • Drain the kumquats. Book 1 liter of water for cooking 1.5 kg fruit. Make a syrup with the water and 500g sugar. Stop boiling and immerse kumquats. Infuse 24 h. • Day 2: Thicken the syrup: remove the fruit, add 250 g of sugar and let annealing. Stop cooking before adding the fruit and infuse again. • 3rd and 4th day: Do the previous day. • Day 5: Repeat the operation once again but continue cooking for 10 minutes after adding the fruit. Infuse 4 days. • Day 9: Drain the candied kumquats, place them on a rack to dry.
INGREDIENTS: Kumquats 1 kg - 1 clove by kumquat, 1 piece of ginger, 1 cinnamon stick, 1 small piece of mace, peppercorns 5 - 7.5 dl white vinegar - gauze • kumquats poke a hole with a pin. Insert a clove per fruit. • Make a gauze bag with all the other spices. Add the vinegar and bring to a boil before plunging fruit. Cook for 10 minutes. • Remove the kumquats and store them in jars tightly packed. • Restart the cooking vinegar until it has reduced by a quarter. • Remove the spice bag, cover the kumquats. • Allow to cool before closing the jars. • Wait 2 months before eating.


Search Site With Google
KillifishAlternative DNSTropical FishMercedesMercedes parts