Quarantine Day 31

Whether we’re in the mood for it or not, we’re all learning valuable lessons about ourselves during this Coronavirus lockdown. Nathan is learning that, after spending most of his adult life dreaming about a job that would allow him to work from home, he actually does not enjoy merging his home and work lives. My friend Jess is considering selling her car now that she sees how little she needs to drive in order to go about her day. Others are getting creative without a gym, finding that a long run through their neighborhood is just as effective as a treadmill session. Some are reassessing their formerly busy schedules, and setting new standards for how—and with whom—they’ll spend their time moving forward.

I see all these epiphanies as the sweet part of this bittersweet time. Obviously, there is plenty of “bitter.” I won’t list the ways any of us might be fearful or anxious right now. We all know how it feels, well enough.

Instead, I’m listening to Ariana Grande and trying to “come through like sweetener to bring the bitter taste to a halt.” The truth is, I have found just as much joy as sorrow during my 31-days-and-counting in quarantine.

I’ve spent as many afternoons singing in the shower as I have hiding in bed.

I’ve laughed out loud with friends via FaceTime as often as I’ve wallowed in loneliness.

I’ve felt as creative as I have felt helpless.

And like, everyone else, I’m making personal discoveries daily. One simple lesson in bittersweetness has revealed itself in my kitchen:

As it turns out, I will always, under all circumstances, dislike cooking dinner, but I’m very good at and truly enjoy creating non-essential treats.

So here’s a non-essential treat. This candied grapefruit peel recipe softens the bitter rind of juicy grapefruits into a tangy, sweet treat—like a natural gummy worm. I especially love that it makes use of a food item that would otherwise be tossed out. During a time when no resource should be wasted, maybe this isn’t such a non-essential recipe after all.

I adapted the recipe from a David Lebovitz post. David is a magnificent baker and writer, and has been living in Paris for years. To say I adore him is an understatement. His books are light-hearted and fun, and sprinkled with pretty, fool-proof recipes. The Sweet Life in Paris and L’Appart are my favorites.

Candied Grapefruit Peel

Turn bitter into sweet.

Ingredients

2 grapefruits

3 1/2 cups sugar, divided

2 tablespoons light corn syrup

Equipment Notes: This recipe requires a candy thermometer. Trust me: you can’t cheat the system on this one. The first time I tested this recipe, I tried to get by with a poultry thermometer. It ended in tears. Since then, I’ve invested $10 in the real thing, and it’s made all the difference. I got mine here.

Also, because of the acidic nature of the peels, it’s necessary to use a non-reactive pot. Stainless steel is a safe bet, but there are other options too. More details here.

Lastly, a cooling rack is the easiest for drying the peels overnight. You could probably use a strainer, but there’s potential for the peels to stick together, which seems like a nightmare no one would enjoy waking up to.

Make

Prepare the peels: Halve and juice two grapefruits. Reserve the juice to drink for breakfast tomorrow. Return to the 4 grapefruit halves, scraping clean with a spoon. “Clean” in this case means the pulp is gone, but there’s a fair amount of pith left. Cut the grapefruit rinds into strips about 1/4-inch, erring on the side of less.
Blanche the peels: Place peels in a large, non-reactive pot. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain the peels, put them back in the pot, cover with water and bring to a boil. Let simmer for 2-3 minutes, then drain.
Candy time! Attach a candy thermometer to the side of the pot. Return peels to the pot, and add 3 cups of sugar, 2 1/2 cups water, and the corn syrup. Cook over medium-high heat until the temperature just reaches 225ºF, and the peels have started to look more like gummy worms than citrus rinds. Immediately turn off the heat. Use a slotted spoon to transfer the grapefruit peels onto a wire cooling rack set over a baking sheet, separating the peels into a single layer, Let the peels sit overnight.
Best part: The following morning, pour the remaining 1/2 of cup sugar in a medium bowl. Place four or five of the candied peels in the bowl of sugar and toss to coat them well, shaking off excess sugar as you go. Set the sugared peels on the cooling rack again, keeping them separate, and continue to coat the remaining peels in this way until they’re all coated with sugar. Let stand at room temperature a few hours to dry before serving.