Agriculture Reference
In-Depth Information
mixture for the topping. Add the remaining orange-raisin mixture to the processor and
pulse once or twice. Add the walnuts and pulse once; do not overprocess.
Pour the batter into the prepared pan. Bake until the sides have begun to brown and pull
away from the pan, 35 to 40 minutes. The cake should still be a little moist in the center.
Whisk together the remaining 2 tablespoons buttermilk and the confectioners' sugar until
smooth. Whisk in the reserved orange-raisin mixture and spread the icing over the hot
cake. Serve at room temperature.
Candied Citrus Peel
I make only one kind of candy: candied citrus peel. The reason is simple: I've never
tasted a version that held a candle to homemade. The following method, developed
from a composite of recipes, gives the best flavor balance with a minimum of ef-
fort.
Score the skin of each citrus fruit in sections about 2 inches wide, cutting through the
skin but not into the fruit. Use your fingers to peel the fruit, carefully running your thumb
between the skin and the fruit to separate them. The pith will remain attached to the skin.
Reserve the fruit for another use.
Put all the citrus peels in a large pot and cover with water. Bring to a boil, drain the
peels and rinse briefly under cold water. Blanch the peels in the same manner 2 more
times. After the third blanching, drain the peels and rinse them under cold water. Using a
thin, sharp knife, remove as much pith as possible. You should be able to see some color
through any remaining pith. Cut the peels into shreds Ma to 1/4 inch wide.
While the peels are blanching, bring 4 cups of the sugar and the water to a boil in a large
saucepan. Cook, stirring occasionally, over medium heat until you have a thin syrup, about
1 hour. You will have about 4 cups syrup.
