| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jash01 |
1 |
servings |
INGREDIENTS
|
|
Zest from 2 large lemons; cut julienne strips |
| 1 |
c |
Sugar; plus additional for |
|
|
; rolling cooked zest |
| 1/3 |
c |
Light corn syrup |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
Add lemon zests to a small saucepan and cover with water. Bring to a
boil, reduce heat and simmer for 5 minutes. Drain and set aside. Add
sugar, corn syrup and wine to pan and bring to a boil. Remove from
heat and stir in drained zest. Let stand for 1 hour. Drain again
(reserving syrup for other uses) and transfer zest in a single layer
to a wire rack. After an hour or so as zest begins to dry, roll in
additional sugar. Store airtight in freezer for up to a month.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD
NETWORK - (Show # JA-9770 broadcast 02-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-23-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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