Candied Tangelo Zest
Ingredients
4 tangelos
3/4 cup granulated sugar
Preparation
Step 1
Using a peeler, make long strips of zest about 1/3 inch wide. Place them in a small pot, cover with cold water, and bring to a boil. Boil for 1 minute, drain, rinse with cool water, and repeat the process two more times.
Step 2
Place the sugar in a pot and add 1/2 cup water. Add the blanched zest and bring to a boil. Turn the heat to low and cook very slowly, about 30 minutes, until the liquid becomes thick and syrupy.
Step 3
Store the zest in the syrupy liquid in the refrigerator.
Note
Step 4
This recipe will make more than you need for the cookies, but you can use the excess to garnish other citrus-flavored desserts.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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