Thursday, December 17, 2009
Curbing the Enthusiasm
I do this to myself a lot -- get excited about a project, get a little ahead of myself, and them BAM! Get knocked on my bum. My learning curve has spike strips on it ~ ha! So, yep, made a little perfumed/flavored sugar yesterday and excitedly presented it to the fam damily after dinner, to be used as an extra dip for the Turkish delight I picked up at the Armenian deli/bakery (Nina's is the BEST!), and I got varying reports of "Ugh!", "Yuck!", and barfing sounds. Okay. Back to the drawing board on that one . . . it illustrates the point that making perfumed food is the same as making perfume (duh!), it takes time and experimentation and PATIENCE! Maybe in a week the perfumed sugar will have settled and won't be such a nasty bit of indulgence. I'm thinking of adding it to the powdered sugar portion of a delicious almond cookie recipe I've been using for the holidays for something like 20 years. Yeah, I think it might work in there. In the meantime, I'm sticking with the candied citrus rinds. Except for maybe working on that petitgrain scone recipe . . . .