So, with the results of 18 Brumaire, I wasn’t sure if I wanted to continue with this silly project. After some time away, I’ve decided that I enjoy this endeavor and it provides me a small respite from the news of the day.

We’ve skipped over a few days to reach orange – turkey, skirret, watercress, leadworts, pomegranate, harrow, baccharis, azarole and madder. If a different candidate had won, I would have probably tried my hand at turkey, watercress and pomegranate. I was halfway through a pomegranate love cake from Meera Sodha that looked promising. Perhaps I will attempt the rest next year.

Today, 24 Brumaire, is for celebrating the orange. My recipe today comes from David Lebovitz’s The Perfect Scoop and is a two-parter. The candied orange peel will be an ingredient in an upcoming day’s ice cream recipe.

Candied Orange Peel 

4 oranges

2 cups water

1 cup sugar

1 tbs corn syrup

pinch of salt

Peel off the skin of the oranges with a vegetable peeler and cut the peel into very thin strips. Place the peel strips in a small pan and cover them with water. Boil and then reduce to a gentle boil for 15 minutes. Then, strain the peel and rinse with fresh water. Add the 2 cups of water, sugar, and corn syrup to the pan and bring to a boil. Add the reserved peel and cook at a low boil for 25 minutes, until the mixture reaches 230 degrees on a candy thermometer or until the peel starts to look a little translucent and the liquid gets syrupy. Cool, and refrigerate in an airtight container.