I took no pictures while we were opening gifts, but I did take this shot of Julia’s hermit crab (I don’t know it’s name – sometime’s it’s Hermie, sometime’s it’s Shelly…sometimes it has other names, depending on Julia’s whims) playing with one of the new sponges Santa left in his/her stocking.
A few weeks ago a dear friend of mine sent me a box of cookbooks. Included in that box was a book of German recipes, and contained therein was a recipe for Lebkuchen different from the one I’m used to making.
I had two days off, back to back, last week, and figured I’d use them for a baking marathon. That time of year, you know. I try (really, I do) to get the German cookies made early enough so we can ship them off to various far-flung family members so they arrive BEFORE Christmas. (Without having to overnight them, heh heh.)
Anyway, one of the cookies that’s part of that collection is Lebkuchen, a traditional German spiced cookie that includes candied citrus peel – what kind you use depends on the recipe you’re following. Bill’s mom’s version has candied orange peel and candied citron, the kinds that come in those 4 oz. containers in the grocery store.
I generally make more than one batch of these cookies, because they’re one of the favorites, so that means several containers of each kind of candied peel.
Now, this year, for various reasons (including the Scratchy saga), money is tight. And those candied peel containers are pricey, for the amount you get. And they’re also probably loaded with preservatives and additives and other “-ives” that aren’t at all good for you…so I decided it would be both healthier and cheaper to make my own candied peel. And it’s a cool thing to do. And pretty.
I’ve thought of doing it in years past, but then I’d get lazy and just buy the containers. This year, with two days off IN A ROW! I decided to candy some peel.