About Anne Welch Expertise I can answer all questions relating to baking theory and science, troubleshooting, ingredient questions, presentation, technique, and most importantly, cake and pastry decoration.
Experience I am a professional pastry chef with 16 years of experience. I have done practically everything in the industry, but specialize in wedding and occasion cakes.
Education/Credentials Certificate of Merit, Culinary Arts, Lake Washington Technical College, Kirkland, WA
Certificate of Merit, Commercial Baking, Lake Washington Technical College, Kirkland, WA
Certificate of Merit, Refined Pastry Arts, Lake Washington Technical College, Kirkland, WA
Awards and Honors Best in Show, Seattle Carrot cake Bake-off, 1993
Best Display, Redmond Trade Show, 1993
Question I am making mince pies from scratch and come across the ingredient mixed peel. I have been unable to locate it in stores so figured I'd make that from scratch also. Any ideas on how to make it? Thank you
Answer Hi.....
Mixed peel is candied lemon and lime peel......it can also be any citrus peels, like orange and grapefruit too. There are so many different recipes for mincemeat.....some call for candied peel....some don't. Some use sour cherries. Mincemeat is definitely something you can play with and make your own. You can leave out ingredients you don't like and add some that you do. You can leave out the mixed peel if you want, but if you can't find candied peel at the store and want to make your own, here's what you do:
Peel two grapefruits or three oranges, citrons, or lemons. Scrape the bitter white pith from the peels and discard. Cut the peel into narrow strips and simmer the strips in boiling water until they're tender, then drain off the water from the saucepan. In a separate saucepan, prepare a sugar syrup by combining one cup each of granulated sugar and water, and simmering until the sugar is dissolved. Add enough syrup to the peels so that they are completely covered, and then simmer the mixture until the peels are translucent. Drain, cool, and store in the refrigerator.
Kind of a time consuming process, so maybe you just want to leave the peels out and add your own citrus flavor via some grated rind, lemon juice or extract!
Have fun and have a great holiday!
Cheers.....Annie
