Homemade Crystallised Angelica Food

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CRYSTALLIZED GINGER

Steps:

• Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
• Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
• Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
• Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.

HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS

Steps:

• Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
• Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
• De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
• Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
• Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
• Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
• Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
• Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
• N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
• Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
• Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.

MAKE YOUR OWN CANDIED ANGELICA!

Steps:

• Working in dry weather, start with about 2 pounds young, tender angelica stalks and stems. Cut them into even lengths and put them into a glass or ceramic bowl.
• Bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so it's fully submerged. Cover and let soak 2 hours.
• Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
• Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
• Simmer the angelica in the syrup for 20 minutes, or until tender and transparent. Remove and drain, reserving the syrup. Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days.
• Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer.
• Dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed. This recipe may also be used to candy fennel stalks.

HOMEMADE CRYSTALLISED FLOWERS - VIOLETS

Steps:

• PLEASE NOTE - IMPORTANT INFORMATION.
• Crystallised flowers are for decoration only, and should not be eaten. Research the flower, herb or plant you want to use. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling. Your guests may have allergies or medical conditions too.
• Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth. This list is not comprehensive. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations.
• Choose flowers according to season, availability, occasion, colour scheme or theme.
• Place the clean dry flowers on a breadboard, baking tray or flat surface.
• Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush.
• Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries.
• Leave for approx one hour or more until fully set. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
• Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
• TIPS:.
• Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them.
• Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion.
• Use a flour sifter to help coat the flowers with sugar evenly. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size.
• Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work.

SEAFOOD ANGELICA

Steps:

• Place olive oil in pan and heat.
• Add garlic and diced peppers.
• When peppers are al dente, add seafood.
• Add pasta and heavy cream and heat till hot and bubbling.
• Add parmesan cheese and heat till sauce thickens.
• Place on plate. Sprinkle oregano on top and garnish with lemon slices.