C-House Restaurant
166 E. Superior
Chicago
(312) 787.6000
www.affinia.com

Sour Candied Citrus
Courtesy of Toni Roberts

Ingredients:
5 oranges
5 lemons
5 grapefruits
5 limes

5 cups sugar
4 cups water

3 cups sugar
*Citric acid

Bring the first amount of sugar and water to a boil. Set aside. Use a vegetable peeler to peel strips of zest from all of the citrus. Place zest strips in a pot and cover with cold water. Bring to a boil over high heat. Stir and strain off all of the water. Return the zest strips to the pot. Cover with the sugar syrup. Make sure to completely cover the zest. Make more syrup if necessary. Bring to a boil. Turn off heat and press a piece of parchment paper into the pot so that it touches the syrup. Let sit 12 hours or overnight at room temperature.

Remove the parchment paper and discard. Bring the zest and syrup to a boil and then turn heat down to a simmer. There should just be a few lazy bubbles. Simmer until the zest is translucent, stirring occasionally. While zest is simmering whisk the citric acid into the second amount of sugar in a very large bowl. Add citric acid 1 tablespoon at a time tasting in between until the desired sourness is achieved. Strain all of the syrup off the translucent zest. Toss around a bit in the sieve to get as much syrup off as possible. Place zest in the bowl with the sour sugar and toss around to coat. Spread zest out on a sheet pan and allow it to dry for about 30 minutes. Store the sour candied citrus zests in an airtight container.


Cashew Caramel Corn
Courtesy of Toni Roberts

Ingredients:
5 cups popped popcorn (about 1 microwave bag)
2 cups toasted cashews

2 cups sugar
1 cup water
1/2 cup corn syrup
6 oz butter, soft
2/3 cup light brown sugar
1 tsp salt
1 tsp cinnamon
1/4 + 1/8 tsp baking soda

Measure out all ingredients first. Coat a very large, heat proof bowl with pan spray or rub with oil. Place popcorn and cashews in the bowl. Cover a heat proof surface with foil and coat with pan spray or oil. Place sugar, water and corn syrup in a pot. Stir to make sure that all of the sugar is moistened. Cook over high heat until the sugar turns to an amber caramel without stirring. Turn heat to medium and stir in the butter and light brown sugar using a wooden spoon or heatproof spatula. Stir in the salt, cinnamon, and baking soda. Pour over the popcorn and cashews. Stir to coat. Dump the caramel corn onto the greased foil. With gloved hands, or using spoons, pulled and separate into desired sized pieces. Let cool completely. Store in an airtight container.