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Make candied citrus peels from oleo saccharum

Oleo saccharum is citrus sugar extracted from citrus peels. You can then take those sugar-coated peels and put them in a food dehydrator to make dried candied peels as a garnish or snack. Simply: Peel citrus Cover peels with sugar and let sit overnight. The sugar will pull out citrus oils and turn into syrup The next day or two, use your fingers and wipe off the syrup from the peels and place in a dehydrator (or in your oven on the lowest setting) Reserve the flavored sugar syrup to use in cocktails. I use mine in Old Fashioneds (orange... Read more →


Many Tips from Nicholas Box of Acorn in Vancouver

The following missive comes from Nicholas Box of The Acorn restaurant in Vancouver. This post has tons of information in it, so if you followed a link here you might have to scroll a bit to find the particular section where it's mentioned. "I run the bar at The Acorn restaurant in Vancouver - that is up until the great closure of many many businesses. We are a 44-seat vegetarian restaurant focused on local ingredients. Now citrus isn't very local, but at least we can still order in organic. I'm a believer in getting organic when possible, especially if the... Read more →