Sour Patch Citrus Peel

 This is a new addition to our Christmas goodies.  I know it's too late for this year but I honestly didn't think it would be such a smash hit.  It's addictive!  Really, I saw multiple guests keep reaching for "just one more".  

This recipe is a little labour intensive and does need an unusual ingredient...citric acid.  Not to worry.  Citric acid is an organic, citrus derived preservative.

Also, we suggest using Meyer lemons which are usually available December through May. We liked the texture and flavour a little better.  That being said, regular lemons are good as well.

Sour Patch Citrus Peel

4 large oranges or 6 lemons or limes, or 3 grapefruit (or a combination but consider the boiling times below)                                                  

2 cups sugar

To toss;

1 cup sugar

2 Tablespoons citric acid

1. Cut fruit in half lengthways.  Tear out flesh from fruit trying not to create any holes in the peels.  Cut peels into ¼ inch strips.
2. Bring peels and 4 cups of water to a boil in a large saucepan. Cook 5 minutes.  Drain and return peels to pan and repeat the process two more times using fresh water each time.
3. After the third boil, return the peels to the pan and add 2 cups sugar and 2 cups of water.  Bring to a boil and cook until peels are soft and translucent; about 30 - 40 minutes.  10 minutes longer for grapefruit, 10 minutes less for lemon/limes.
4. Drain well and transfer peels to a wire rack set inside a rimmed baking sheet.  Let cool and dry slightly, about 15-30 minutes.
5. Whisk citric acid and 1 cup sugar in a medium bowl.  Add peels and toss to coat.  Return them to the rack and let sit at room temperature for 1 hour.  Toss peels again in sugar mixture.  Return to rack and let sit 4 to 12 hours to dry out. *

*I did not bother with the second toss in sugar and had to leave the peels out for a day or two.

Crunchy Coffee Toffee Shortbread

 

My husband doesn't really like shortbread...I know, right?  But he loves this recipe.  Maybe it's because of the wonderful ground coffee flavour or the little bit of caramel from the Skor bits that go so well with the dipped chocolate.  Anyways, I know this is a favourite cookie when I put it out for Christmas for everyone but it's great anytime of year.

Crunchy Coffee Toffee Shortbread

                                                        makes 16 squares

1¼ cups flour

2 Tablespoons cornstarch

1½ teaspoons ground coffee*

⅛ tsp salt

¾ cup butter, slightly softened

⅓ cup sugar

3 Tablespoons cacao nibs

¼ cup Skor bits

6 ounces semisweet chocolate, finely chopped

1.  Line an 8 inch square baking pan with two strips of parchment paper that cover both sides of the pan both vertically and horizontally leaving around a 2 inch overhang.
2. In a small bow, whisk flour, cornstarch, coffee and salt.  In a stand mixer, beat the butter and sugar until creamy; two to three minutes.  On low, add the flour mixture until just incorporated.  It will be stiff.  Add cacao nibs and mix.  Press into prepared pan.  
3. Bake at 325℉ for 15 minutes, then sprinkle with Skor bits and bake until edges are golden brown.  Around 12 to 15 minutes.  Cool slightly in the pan then cut into squares or whatever size you want.  Let cool completely in pan.
4. Line baking sheet with parchment paper.  Melt chocolate in a bowl in the microwave stirring every 30 seconds until smooth.  Dip cookies in chocolate and set on baking sheet.  Allow to set.

*any ground coffee will work but we prefer a slightly course grind.