For many Italians, this is the PERFECT time of the year to score a bag of "gifted" candied citron.
At Easter time, the popular Italian cake known as Pastiera, is made using candied citron and assorted candied fruits. The collection of fruits are cut into small dice and added to the ricotta filling along with other delicious ingredients. This is a great way to use up that candied citron of yours.
A friend sent me a link to a website where you can search by putting in the ingredients you want and eliminate ones you don't. I find I use it a lot when I want to get creative. I put in citron, and turns out it is in lots of traditional recipes. Here's a link, if you're interested.
The vodka part is what I eliminated (kept getting drink recipes). Sounds like fun, your citron.
Y'all don't know me, I was over here checking out restaurants for a trip of ours next week. But I do know candied Citron.
Do you know anyone from Norway? Especially anyone who is a serious baker. Candied citron is an important ingredient in Julekaka, their classic Christmas Bread and to have a quality citron in a home made bread next winter would probably be a wonderful thing to homesick Norwegians.
Shallots (in east Tennessee)
Would be a nice flavor burst and texture accent with 1-2 slivers on top of a scoop of a very light lemon ice/sorbet, or a sliver on the saucer accompanying a cup of espresso...
Not sure how they'd do in a recipe - I think they'd get lost, and less one somehow take advantage of their sweetness, why bother with the candied version. I think salt-preserved lemons are far more versatile for use in cuisine. Oooh, but salt-preserved citron, now that would be fun!
I personally enjoy them as a little snack all by themselves! And in fact they're available at Nijiya Market - in the snacks section...
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