I did a 2 part marathon of baking and hors d’oeuvres in anticipation of the holiday feast. Sunday was baking day and produced orange blossom madeleines (top right and left), gingerbread (not shown), candied Meyer lemons (top center) that are good with so many things like gingerbread, goat cheese, fish, chicken and more. I also made some fruit and nut filled chocolates (middle right), and tried out this recipe for persimmon bread that features persimmon pulp, nuts and dried fruits.
Here’s how you “candy” the lemons.
Place slices in heavy pot with simple syrup made from equal parts sugar and water boiled together. I used two cups of each.
Come back on Friday to see the rest of the feast!