Since Eric and I got together, it’s been a blast getting to learn about each other’s family traditions. You’ve gotten glimpses of these. I’ve talked about my mom’s “Killer Sweet Potatoes” quite a few times here and I did a post on the cranberry apple torte that we make every year. But I haven’t spent much time going over some of Eric’s family’s favorite foods. In the summer, lobster and cucumber salad and rhubarb kuchen grace the table. During the winter months, there’s herring salad, lamb stew, and, for dessert, it’s tradition for the Frishman clan to serve a big bowl of candied clementines.
Kay, Eric’s mother, made a batch for Christmas dinner and I knew that I wanted to get this out to you before the New Year’s festivities. It’s as simple as it gets in terms of desserts. Cut up some clementines, cook them in water, sugar, and booze… and then just let them sit. These would be great with some chocolate drizzled on top or maybe as an accompaniment to Crème Anglaise. But, really, all that matters is that you eat these surrounded by the people that you love, a glass of wine in your hand, and a smile on your face.
Happy New Year!
(from The Silver Palate by Julee Rosso and Sheila Lukins)
4 cups water
2 1/2 cups sugar
3 tablespoons Grand Marnier
8 unpeeled Clementines, cut into 1/8 inch slices
1. One day before serving, heat the water, sugar, and Grand Marnier in a medium-sized saucepan to boiling. Add the Clementines and simmer until tender, 30 to 45 minutes
2. Remove from heat and let stand in syrup overnight.
3. Drain and serve.