Melons Confit et Oranges Confit - Candied Melons and Oranges

In preparation to make Calisson (Calisson d'AIX wannabe), I started by making the melons confit.   While I do not have the same type of melons from Cavaillon, France, and with Cantaloupes in quarantine, this summer, I ventured to make the melons confit with honey dew and some watermelon rinds.   The formula is 2-1/4 lb of melons to 1 kilos or 5 Cups of sugar.

 

 Drying

 Crystallization forming

Candied Clementines - "Oranges Confit".    I have never made these candied fruits before.    While doing the research at some of the French websites related to Calisson d'AIX, oranges confit or fruite confit of Apt, France has given me inspiration to try them at home.    These do not look anything like the ones made so beautifully in Apt, France, but I will keep trying, and maybe one day they will look just as good.    But for my purpose to to make the Calisson d'Aix wannabe, these candied oranges and melons .... I think will work out fine.   

Remove from the syrup and air dry on a wire rack for a few days.  If you want to crystallize the sugar, repeat the heating process each day for 3 days by heating the syrup to quick boil for 1 minutes with the clementines in it.     Remove and air dry, and repeat.  Dry for a couple of weeks, then, store in a sterilized Mason jar.

I also made the candied orange peels from the navel orange peels without the pith.

My First Greek Galatomboureko

After learning some Greecian food preparation in my class, I knew exactly what to do with my phyllo leaves that I have in my freezer.   I fell in love with this Galatomboureko.  Never thought that cream of wheat could taste so good by becoming the center of attraction in this sweet creamy custard wrapped in buttery phyllo leaves drizzled with lemon fragranted simple syrup.  So simple and so different from some of the sweet desserts that I have tasted.    I made another one right away for my family and shared one with the neighbor. Learning the Mediterranean Cooking has really opened my pantry to milliards of different spices and possibilities in eating well.

MITARASHI YAKIDANGO Birthday Treat

It is so much fun to watch everyone's facial expression when they spot their favorite childhood junk food being served at the party.   It does not need any introduction.    It is like an invisible phenomena, their body just automatically and quietly like an invisible man make its way to the dish.    For my family member's birthday party, I made a bunch of MITARASHI YAKI DANGO.   I thought I made enough of them to serve 3 sticks per person, 3 balls per stick, but I was two short.   But it all worked out at the end. 

I used 1 Tb cookie scoop to control the portion size.

 Add the potato starch slurry into the MITARASHI syrup.   Stir continuously and gently until Very thick syrup forms.

 Coat the DANGO that has been slightly Grilled - I grilled them on the teflon pan at medium low heat.   
For the recipe - how to make this DANGO and which rice flour to use, please go to:
http://rockdavinci.blogspot.com/2010/06/pollys-mitarashi-yaki-dango.html