I had a little time before my flight back to Atlanta. Picking up some citrus seemed like a good idea. A quick search led me to The Orange Shop. This lovely little place has been on the highway since 1936.
As you can see, they offer a variety of fruit products and souvenirs as well as fruit. I picked up a bag of navel oranges and a bag of grapefruit. The fruit will last 2-3 weeks in the refrigerator so I will be busy for the next few weeks. This is very good fruit. The oranges in particular strike me as being more flavorful than the store bought variety. They have a citrus brightness that I haven't tasted in quite some time. Their thin skin is a sign of the ideal nature of the climate in which they were raised. I have to believe that buying directly from the grower makes a difference.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...


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