Recipe: candied calamansi limes
There is so much going on here at urb and the holidays are poised just around the corner like a prank waiting to smack me in the face. It’s GREAT! Who doesn’t love being a frenzied mess? I get so much more done that way. Let’s quit with the chit chat and get to brass tacks.
this one is from the heart
Giveaways here, giveaways there. I wasn’t planning on a giveaway right now because we have a big one coming up to celebrate a certain black dog’s birthday. However, with Thanksgiving around the corner I’ve been thinking less about planning a giant meal (um, I still don’t know what we’re having for dinner and I’m not really caring at this point) and thinking more about what I’m thankful for. After this last trip to California where I sat in the back of the bus with some of my favorite food bloggers and talked about… BLOGGING, I was saddened to hear about the hateful comments and emails these fine people occasionally receive. In general, food blog readers are quite supportive. I have to say I felt a warm glow inside when I thought about my readers – you guys. I’m thankful that I have this awesome online community of fun, witty, creative, and caring people. And because you give me warm fuzzies, I’d like to give you a warm fuzzy in return.
one i made for katie in manos del uruguay wool (sage multi colorway)
Everything I’ve given away on the blog has been out of my pocket thus far. Today, I’m announcing a little giveaway that is from my pocket, my hands, and my heart. It’s a scarf. I haven’t made it yet! That’s because I want YOU to pick the colorway of the yarn. I’ve already selected the pattern: My So Called Scarf because um… it has to be something that I can actually knit and it’s a pattern that works for a man (all two of you) or a woman. Even if you don’t want a scarf, it makes a lovely gift for someone else. The winner will get to select one of these gorgeous yarns. I recommend choosing a multi (variegated) yarn because it looks particularly nice with the pattern. So here are the rules, kiddos:
1) Leave a comment on this post and share what Thanksgiving is about to you. Even if you don’t celebrate Yankee Thanksgiving, what does it mean to you? No novels, please :)
2) You have until midnight Mountain Standard Time (GMT minus 7 hours) on Wednesday, November 25th to enter (so 12:01 am will be Thanksgiving Day here).
3) Multiple comments from same person will be disqualified.
4) The winner will be selected at Crazy Random by The Dog and The Astrophysicist and announced on Thanksgiving Day, November 26, 2009.
5) I will ship worldwide.
6) Good luck!
Not too long ago, my dear friends Todd and Diane of White on Rice Couple shipped me a package of sharp objects I couldn’t fly home with from BlogHer Food 09. They included several precious fruits from their yard in the care package. [Okay, Diane told me last week that the passion fruits were bought because their passion fruit vines weren't producing much - this does not diminish my gratitude one iota.] I ate the dragonfruits, froze the passion fruit pulp, and then what to do with those calamansi limes?
i like that the lime is orange
I had never had a calamansi lime before. So Jeremy and I bit into one to taste it. Let me just say, it seems that we do a lot of this “let’s try this fruit we’ve never eaten before!” kind of activity where the two of us stand around and stupidly bite into the fruit (recalls digging into an unripe passion fruit after a hot hike in Hawai’i). They almost always wind up with the same result: *TART* My left eye twitched and squinted tight while my lips went into full on pucker mode. Saliva flooded my mouth. Jeremy watched and inquired about the taste. I looked at him with my right eye and replied, “ooh! sour!” I wasn’t expecting sour. I’m never expecting sour despite the word LIME in the name.
Dear Diane, What do I do with calamansi limes? She rattled off several ideas including cocktails. I sat nibbling on the rest of the fruit and thought the intensely orangy-lime fragrance would do well with candying. They were just so pretty.
lots of lovely slices
first we blanch them
So I candied all of the slices in the same manner that I candied lemon slices. The flavor is decidedly citrusy with a zesty kick at the end – brighter than candied orange peels. The deep orange color is truly stunning to behold in such a tiny slice. I imagine kumquats are similar although much sweeter and milder than the calamansi limes. I haven’t dipped them in tempered chocolate yet, but I think I will have to because I so love the combination of dark chocolate and candied citrus. Perfect for a holiday gift.
the parrot in me loves that they look like glass
Candied Calamansi Limes
6 calamansi limes, washed
water for boiling
1 1/2 cups sugar
1/2 cup water
tempered chocolate for dipping (optional)
Cut the calamansi limes into 1/4-inch slices (not too thin or else they tear apart too easily) removing any seeds. Bring water to a boil in a saucepan and blanch the lime slices for a minute. Drain the slices and plunge them into a bath of ice water. Drain. Meanwhile, combine the sugar and 1/2 cup of water in a small saucepan and stir over medium heat until the sugar is dissolved. Bring to a simmer and add the calamansi lime slices. Let simmer (don’t boil) for an hour (you can simmer as much as 2 hours). Remove slices from hot sugar syrup and set on a cooling rack over a baking sheet to dry. Could take up to 24 hours to dry. Dip in tempered dark chocolate and set on parchment paper until chocolate has cooled and firmed up.