Candied citron can be found in the grocery store or an Italian grocery store at Easter time. Sometimes, you can find it during the Christmas holiday too. Italians also use candied orange peel in their baked goods.
What is it used for? Candied citron and/or candied fruit is used in baked goods. We use it in the Neapolitan pastiera, or wheat pie for Easter. It is also used in the sfogliatelle filling and the filling for St. Joseph’s Day zeppole and sfinge/sfinci. It’s an ingredient in the sanguinaccio, or chocolate pig’s blood pudding.
–Dina Di Maio
Posted in Candy, Italian
On a recent trip to the Jersey shore, I discovered cream mints at James’ on the Atlantic City Boardwalk. They were soft, yet thick and pasty with a strong mint flavor that clears your sinuses. So I decided to try the versions of cream mints that I found at other taffy shops.
Fralinger’s in Atlantic City, New Jersey
Douglas Fudge in Wildwood, New Jersey
Douglas Fudge makes saltwater taffy, fudge, macaroons and more. You can order online from them too.
I sampled the three cream mints. The one from Douglas is probably the most creamy with a milder mint flavor. Fralinger’s was very similar to the one from James, but James was my favorite. I like the shape, and it has a more intense mint flavor.
Posted in Candy
Tagged Atlantic City, boardwalk, cream mints, Douglas, Fralinger's, James, New Jersey, NJ, salt water taffy, saltwater taffy, Wildwood
This Halloween, I made a gluten-free version of Lil’ Luna’s Candy Corn Pretzel Fudge with gluten-free candy corn and white chocolate and my favorite Snyder’s of Hanover gluten-free pretzel sticks.
Someone loves me very much and bought me Stick With Me chocolate bon bons for Valentine’s Day! Stick With Me is a Nolita chocolate shop owned by Susanna Yoon, whose resume includes head chocolatier at Per Se as well as pastry cook at Cafe Boulud. Her specialty is hand-shelled chocolate. After sampling this box of beauties, I can say that I have a new favorite chocolate in New York!
It is so hard to find that perfect balance in chocolate–taste and beauty. Some very delicious chocolates are often nothing more than boring brown. On the other hand, some fancy chocolates with colorful designs and intricate shapes can be quite average in taste.
Stick With Me creates that perfect balance of aesthetics and flavor. It was truly a delight to savor each shiny orb. My favorite was the wild strawberry, a sublime blend of creme fraiche, wild strawberry and white chocolate ganache. A close second was yuzu, with such a lovely burst of fresh citrus. Lest you think I only like white chocolate, the dark chocolate raspberry rose came in third. I liked the pronounced rose flavor with a hint of raspberry. There is no doubt that these wonderful flavors are the work of an expert hand. Sea salt caramels run the risk of being too salty or not salty enough. Yoon’s have just the right amount of salt, and the liquid salted caramel is a refreshing and fun variation of salted caramel. The speculoos s’more has a homemade marshmallow atop crushed speculoos cookies. The kalamansi meringue pie is an adorable chocolate. As you can see from the cross section, it has graham cracker pie crust on the bottom topped with a layer of custard pie filling and a dollop of meringue. If that is not the cutest chocolate ever….
If you cannot tell from my enthusiasm, my box of 24 bon bons was gone gone quite quickly.
Posted in Candy, Chef, Chocolate, Dessert, Holiday, Local, New York
Tagged bon bons, Cafe Boulud, caramel, chocolate, chocolates, chocolatier, kalamansi, New York, Nolita, Per Se, sea salt, speculoos, Stick With Me, strawberry, Susanna Yoon, Valentine's Day, white chocolate, yuzu
I made these Martha Washingtons or bonbons from Our State magazine. With pecans, cherries and coconut, these no-bake treats are very popular for the holidays.