When it comes to food and Easter, the thing I look forward to most isn’t a Cadbury egg (never liked ‘em) or the Reese’s eggs w/ twice the peanut butter you get in a regular peanut butter cup (stock up now!). The thing I wait all year (er, 3 or 4 months) for is a batch of Hot Cross Buns.
And what is it that makes a Hot Cross Bun so deliciously dunkable in your morning cup of joe? The candied and dried fruit. But have you noticed candied orange and lemon peel can cost an arm and a leg? Last year I bought tiny tubs of both for $8.50 a piece! Granted, you don’t use a huge amount in the buns, but there’s no reason to drop that kind of dough. Making candied citrus peel is dead simple.
When I bought the Zoku last year, the two popsicles I knew I wanted to make were Nutella fudgesicles and orange creamsicles (did you call them 50-50 bars when you were a kid? I did). I figured out the Nutella fudgesicles right quick, but the orange creamsicle eluded me. I kept seeing it exactly as I remembered it — a cream center with an orange outside. Last summer, I even made Lemon Buttermilk Zoku pops using David Lebovitz’s recipe, but never stopped to think, “Hey, why don’t you just swap out the lemon for orange?” DUH!!
Aside from the sunshine, doing nothing and umbrella drinks, eating local is one of the best things about vacation. I love those trips where the biggest decision I’ll have to make on any given day is what to eat next.
On our recent trip to Tofino, BC, many of the restaurants in town featured greens from Nanoose Edibles Farm in Nanoose Bay, BC. One of the best was this salad at the Long Beach Lodge Resort with Nanoose Edibles greens, Okanagan Happy Days goat cheese, toasted hazelnuts and strawberries with a citrus and vanilla vinaigrette.