I love fat. I love salt. I love food, period. And as you know pretty well by now, I love sweet tidbits and treats. Dessert may as well not be a real word in my universe. Why limit my sweet tooth to being happy only at the end of a meal, I ask you! Yea verily, I might just possibly have confessed to y’all before that I adore sweet + salty foods and, of course, the marvels of the Five Tastes worshiped by so many is hardly foreign to my palate either.
Like all of my foodly affections, however, the one for sweet eats is nearly as changeable as the weather, so it takes lots of different delicacies to satisfy my cravings for sugary goods.
One day, what I have handy drives what I desire to fix: I’m looking at a basket of about a half-dozen mandarin oranges and four mid-sized lemons and thinking thoughts of citrus sweets, so I zest and juice them all together as soon as I’ve washed them. And I’m wafting on a cloud of gorgeous citrus oils and juices and hankering more for juicy joy with every minute. Thinly peeled slices of zest are too fresh and fruity to kill with over-treating. So rather than fuss with the supposed need to do repeated soaking and simmering, I decide to give the already pith-free shavings a lovely swim in the spa of sweetness, about a cup of pure maple syrup plus a hearty splash of brandy, gently bubbling it until the peels become a bit translucent; when they get strained out of the syrup, they take a roll on a sandy beach of cane sugar to keep them from staying too sticky and at the same time, give them a little hint of sparkle. Sweets enough at the end of it, between the fresh candied peels and the preserved citrus-infused maple syrup resulting, to keep the candy-monster at bay. The final bonus was that, though the syrup was pleasant enough to simply drizzle on some plain yogurt, it fed the Monster even better when it cooled completely and turned into citrus-infused pralines. Ooh, yeah.Sometimes my hunger for sweets drives me to be overzealous in production. Even my crazy lust for candy can’t always keep up with the quantity of Noms I’ve made on many an occasion, and if we’re not having company or visiting someone I think might share my fondness for the treat of the moment, I hate to see it go to waste. So I’ll often find the way to renew the food with a little tweak or ten. For example, since we went out of town shortly after I’d made them, the recently-baked Texican Brownies left a few fellows behind until they were getting a hint too dry to be delicious as-is anymore. Quick-change artist to the rescue! I crumbled up the remaining brownies as finely as I could, softened the remaining strawberry frosting I’d set aside for them, blended the frosting with about a cup of whole milk yogurt (that I hadn’t eaten up with the syrup), added the tangerine and lemon juice I’d squeezed while making candied peel, and mixed all that creamy, thick stuff with the brownie ‘flour’ until it melded into what was a very yummy, thick, spiced, gooey mousse.I do realize I can’t eat all of this stuff all of the time, at least not if I have plans to, you know, live very long. But I know from experience that if I don’t please the candy dragon from time to time I get cranky and whiny. Even more than my usual. And I rather enjoy living a really multifaceted life and don’t plan to get all monk-like and deprivation-happy anytime soon either. So it cheers me up a little bit when I see that others take a pretty forgiving attitude toward sugar, salt and fat too. I might croak a leetle bit younger, but if it’s happier too, it’s probably worth it. ‘Course, I’d rather find out that sugar and fat and salt are all extreme health foods after all. I have my preferences.