ENLARGE IMAGECredit: Todd Coleman

SERVES 8–10

INGREDIENTS

1 lb. dried black-eyed peas

1 smoked ham bone or two hocks

¼ cup canola oil

½ cup finely chopped cooked ham

¼ tsp. red chile flakes

2 cloves garlic, finely chopped

1 jalapeño, stemmed, seeded, and finely chopped

1 large carrot, finely chopped

1 large onion, finely chopped

1 rib celery, finely chopped

1 bay leaf

1 lb. collard greens, ribs removed, leaves roughly chopped

2 tbsp. apple cider vinegar

Kosher salt and freshly ground black pepper, to taste

5 cups cooked long-grain white rice

Chopped tomatoes and scallions, for garnish

INSTRUCTIONS

1. Bring peas, ham bone, and 8 cups water to a boil in a 6-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup cooking liquid along with ham bone; set aside.

2. Heat oil in a 12-qt. pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with collards and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar and season with salt and pepper. Spoon rice into bowls and ladle soup over rice and add garnishes.

You are looking at a must try comfort food meal. I was never a fan of chicken pot pie until a friend so kindly brought me this dish after I had my baby a few years ago. I'm fully in love with it! Rather then getting a surrounding of heavy pie crust you get a fluffy biscuit topping that will quickly have you loading your plate with a second round. In my opinion the topping is what makes this dish. It sets it apart from it's competitors, being loaded with Parmesan cheese, plenty of heavy cream, some black pepper and cayenne pepper for a slight kick, and I also added a little garlic powder (because how can I resist?). Then to finish, it's browned in the oven to beautifully golden perfection. 
And the wonder doesn't just end at the topping. That is just the beginning. It's loaded with fresh, sauteed veggies, fall apart tender chicken which is all tossed in a creamy white sauce. This hearty dish would also be incredible made with leftover turkey from your upcoming Thanksgiving feast. 
I love how this is your entire meal in one dish. The main course with the chicken, the side with its generous portion of veggies and a bread with that unbelievable topping. I love how the slightly tangy flavor from the Parmesan cheese will keep people wondering what delicious ingredient that incredible flavor is coming from. 
This meal will remind you of what a classic, simple, just plain good meal is intended to be. Enjoy!

Chicken Pot Pie Crumble
Yields about 5 - 6 servings

Ingredients:
20 oz. boneless skinless chicken breast halves (about 2 large)
1 (14.5 oz) can low-sodium chicken broth
1 Tbsp olive oil
1 cup peeled and diced carrots (about 2 large carrots)
3/4 cup diced celery (about 2 large stalks)
3/4 cup finely diced yellow onion (about 1/2 medium onion)
2/3 cup frozen peas
3 Tbsp butter
1/3 cup all-purpose flour
3/4 cup milk
1 tsp lemon juice
1 1/2 tsp dried parsley
1/4 tsp dried thyme

For the crumble:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
1/8 tsp cayenne pepper (optional)
1/4 cup butter, cold and diced into small cubes
2 oz. finely shredded Parmesan cheese (about 1/2 cup packed)
3/4 cup + 2 Tbsp heavy cream

Directions:
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 - 6 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat). 
To prepare crumble: Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut butter into mixture until mixture resembles coarse crumbs. Stir in Parmesan cheese. Pour in heavy cream and mix just until combine. Break and drop mixture into 1 - 2-inch pieces onto a Silpat lined baking dish. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.
To prepare filling: Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes. Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in saucepan (I like to brown it a bit for and extra layer of flavor), then add in flour and cook, stirring constantly for about 20 seconds (it will be very thick). While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring mixture just to a boil,  then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring constantly. Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping (mine fit perfectly in my pie dish but if yours is coming close to the top edge you may want to sit it on top of a cookie sheet to prevent spills in your oven). Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.

 

Pumpkin Ricotta Pancakes

I used to thrive on change, even created it if need be, just so I could shake my life up a bit. But over time I settled into patterns, thinking consistency was better for my peace of mind, and that of those around me. Life as a popcorn kernel ricocheting off the lid of a pot over high heat isn’t restful for anyone, no matter how exciting all it all appears to be at the time.

As I deliberated on making these pumpkin pancakes this week, the old pull to shake things up raised its flirtatious head. I love pancakes with their pillow-soft texture, and slight chewiness as I bite into them, but frankly I settled into a way of making them long ago – down to my favorite well-seasoned griddle. I have rules. They must feature lemon zest and some kind of berry, a tradition that started in my cramped kitchen in college. Blackberries, raspberries, blueberries, strawberries, all fair game. Banana or pumpkin, no thank you.

But it’s Autumn, and the pumpkin seduction is on. They’re everywhere right now: in chili, muffins, cookies, and yes – pancakes. Photos abound in all my food magazines of little harvest moons stacked on a plate, with maple syrup and melted butter drizzling down their sides to form a sweet pool.

I felt the shift, a tentative movement at first, a letting go. Once I embraced the idea, it became easy to change a few more ingredients. I played with different flours and sweeteners. Before I knew it, I found myself sliding headlong into a complete transformation of my trusted recipe. With abandon I added spices, and then some cream cheese, nixed it, and scooped in some ricotta instead. I separated the eggs and whipped up the whites to a frothy foam. Three versions later, I sat down to fluffy, soft pancakes that tasted like Fall; a pumpkin spice cake drizzled with syrup and butter that melted in my mouth. Change is good.

It may be a long time before I make pancakes with zest and berries again.

 

Pumpkin Ricotta Pancakes

20 minutes

10 minutes

These pancakes are fluffy from the whipped egg whites, and taste like a pumpkin spiced cake in Autumn. This recipe can be made with 100% all-purpose flour, but I encourage you to split the flour to include buckwheat flour. Despite its name, buckwheat is not related to the wheat family, and is completely gluten-free. It's packed with nutrition, a terrific source of protein, and has a nutty flavor.

Ingredients...

• 1 cup (4 1/2 ounces) all-purpose flour
• 1/2 cup (2 1/4 ounces) buckwheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon orange zest (approximately 1 orange)
• 2 extra large eggs, separated
• 2 tablespoons maple syrup, Grade B
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1/2 cup pumpkin puree from a can or make your own
• 1/4 cup ricotta cheese (I used part-skim)
• 1/4 teaspoon vanilla extract 

Making It...

1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, spices, and orange zest. Set aside.
2. Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.
3. Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.
4. Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.
5. Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4" pancakes. They will spread just a little, and this size is comfortable for flipping. Don't flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 - 4 minutes. Flip and cook for another minute.
6. Repeat until all the of the batter is cooked.
7. Serve with butter and maple syrup.

I’m a little late posting today…my little man has been sick all weekend and it hasn’t been very fun. The poor thing is teething pretty badly too..its been looong. But he’s down for a nap now, thankfully, he needs it, and I have a few minutes to blog!

This weather has been freakin awesome! I know everyone, everywhere, is saying this. But I just cant get over it..to be able to wear shorts, in Maine, in March. WOW. Unheard of…(and its supposed to hit 80 this week!) Eeeee!! (Insert loud squawk of excitement!!) I just hope it stays this nice!! (I may actually get outside finally…I’m totally a bear in the winter..I hibernate bad.)

Soo Chicken Salad sandwiches..completely a summertime food..in my head. But like I said, Its like summer around here and these mini sandwiches are the perfect snack or have a couple and call it lunch! They’re flavorful, healthy, and so superb! (Tip: Make them even healthier by using the chicken salad on top of a salad instead of on bread!)

I can’t believe bikini season is right around the corner…THAT is a scary thought. Ive been slightly neglectful of my baby weight..did you know that they Spanks makes bathing suits! Can we say Hallelujah!? Its like a little nip n’ tuck without all the nipping! Time to hit the pavement regardless though!

Add this chicken salad to your diet..quick to whip up, store it in the fridge and you’ve got snacks to go! Happy Monday!

 

Print

Healthy Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 Mini Sandwiches, well packed

1 Sandwich

130 calories/serving

2.9 grams total fat/serving

Ingredients

• 3/4 cup diced green peppers
• 3 cups cooked chicken, cubed (I just bought a rotisserie chicken to keep it quick)
• 5 ounces Plain Non-Fat Greek Yogurt
• 1 Tablespoon + 1 teaspoon Dijon Mustard
• Juice of 1/2 a lemon
• 1 teaspoon brown sugar
• 1/8 teaspoon cayenne
• salt and pepper to taste
• 1/8 cup quartered red grapes
• Honey Wheat Rolls (optional)
• Pecans (optional)

Instructions

1. In a large bowl add the green peppers and cubed chicken.
2. In a separate small bowl whisk together the Greek yogurt, Dijon, lemon juice, brown sugar, cayenne, salt, and pepper.
3. Once completely whisked together pour into the chicken and pepper mix. Toss to combine and thoroughly coat.
4. Add the quartered grapes, and toss to mix.
5. Spoon into rolls or on a salad and enjoy!

My fiance was gone all weekend, and my sweet darling boy slept in until 9 o’clock every morning..he must have known! It was a treat, that’s for sure! We had an incredibly lazy Saturday filled with cartoons, cookie making, and napping. Glorious.

We found out this weekend where we’ll be headed first after my fiance commissions in the Spring…Missouri. I have never been there…its where we are spending the first five months of army life. I must say Ive never lived away from the ocean, Ive been spoiled always living a mile from the beach, that’ll be an adjustment!

I’m 32 weeks pregnant..only 8 more to go. oh.em.gee. Where does the time go? I know..so cliche, and I do say that a lot, but I just can’t get over how time just continues to speed up faster and faster every year! I go in for an ultra sound this week..I’m so curious..when I went in at 22 weeks, they told me the baby was right on track to be as big as my first was…He was 10 lbs 6 oz..to say I’m hoping this one will be smaller is an understatement..so I’m curious as to how much he weighs…”They” say, he should be as heavy as a jicama!  

Okay. Food Time. Apple, Bacon, and Brie Panini, plus fontina, plus honey equals one of the best sandwiches I have ever had. I INHALED this baby. It didn’t stand a chance.

The explosion of flavors was un.real. The sweet apple and honey, the crispy, salty bacon, the earthiness of the spring lettuce mix, the creaminess of the melted brie and fontina..oh meh lord, save me now. It was extraordinary..It was perfect. It was like these flavors were meant for each other. I will eat this again and again. And continue to devour it.

SO.SHOULD.YOU! (You’ll be so happy)

Print

Apple, Bacon, and Brie Panini

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 delicious Sandwich!

Ingredients

• 3 slices bacon, cooked until crispy
• 1/2 Gala Apple, sliced thin
• 2 slices marble rye (or bread of choice)
• 1 Tablespoon butter
• Creamy brie, enough to spread an even layer on a bread slice
• 2 thin slices fontina cheese
• 1 Tablespoon honey
• salt and pepper
• handful of lettuce, arugula, or your choice of greens
• 
  

Instructions

1. Butter both sides of both pieces of bread and start toasting on a grill pan on medium heat.
2. Once both sides are a nice golden brown, spread with the brie and top with the fontina cheese.
3. Layer a good coat of sliced apples followed by your crispy bacon.
4. Drizzle honey over the bacon
5. Crack some fresh salt and pepper
6. Place on a handful of lettuce or your choice of greens
7. Top with the other slice of toast and push down carefully.
8. Cook until the cheese is nice and melty then serve!
9. Enjoy!
   

Sweet potatoes and yams: True sweet potatoes are tuberous vegetables with light to deep-red skins and pale yellow to orange flesh. The term yam is also incorrectly applied to sweet potatoes in US, most often when referring to the darker-skinned, orange-fleshed variety. In fact, true yams are a very large tuberous vegetable eaten in Africa and the Caribbean.

Sweet potatoes contain more beta-carotene than carrots plus vitamin C and fiber. In contrast, true yams have no beta-carotene.


Ingredients: 

• 1 medium sweet potato (about 8 ounces), scrubbed 
• 2 Tbsp. olive oil 
• 1 tsp orange zest 
• 1/4 tsp salt 
• freshly ground pepper 
• 1 tsp thyme 

Directions:

Heat the oven to 325°F and arrange a rack in the middle.

Slice the sweet potato into very thin rounds using a mandoline slicer.



Mix together olive oil and orange zest in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with thyme, salt and freshly ground pepper. For one medium sweet potato you will need two-three baking sheets.



Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 20 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet.

I never cooked an apple dumpling before. But there is a first time for everything.
I got my inspiration from the Williams-Sonoma catalog, but the recipe I did not like.
So, I created something special for my family, based on my collection of cooking books and my imagination.
I hope you like to try it. It is very homey dessert, full of flavors. Good for a cool autumn evening, any holiday, or every day menu. Enjoy!



Pate brisee from Michel Roax book "Pastry, savory and sweet"

This dough is more delicate, crumbly, and lighter than tart dough.

Ingredients for pate brisee:

•  1 3/4 cups (250g) all-purpose flour
•  2/3 cup (150g) unsalted butter, cut into small pieces and softened
•  1 teaspoon (6g) salt
•  pinch of superfine sugar
•  1 medium egg
•  1 tablespoon (15ml) cold milk

Direction for pate brisee:
Heap the flour on a counter and make a well. Put in the butter, salt, sugar, and eggs. Using your finger-tips, mix and cream these ingredients together.
Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
Add the milk and incorporate gently with your finger-tips until the dough begins to hold together.
Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until smooth. Roll it into a ball, wrap in plastic wrap, and chill until ready to use.
Pate brisee  will keep perfectly in an airtight container in the refrigerator for a week or up to 3 months in the freezer.



Caramel Sauce from Claudia Fleming book "The Last Course"

Ingredients for caramel sauce: 

• 2 cups sugar
• ¼ cup light corn syrup
• ½ cup (1 stick) unsalted butter
• ½ cup heavy cream
• 2 tablespoons crème fraiche

Direction for caramel sauce:
To prepare the caramel sauce, place ½ cup water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel about 10 minutes. Carefully whisk in the butter, cream, and crème fraiche ( the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.)



Ingredients for apple dumplings:

• pate brisee, tart dough
• 4 medium golden delicious apples
• 4 tbsp light brown sugar
• 1/2 cup diced mixed dry fruit (resins, apricots, cranberries)
• 2 tbsp butter, room temperature
• 1 1/2 tsp ground cinnamon
• lemon zest from one lemon
• 1 egg, lightly beaten with 1 tsp. water
• caramel sauce for serving

Direction for apple dumplings: 
Preheat oven to 350 F.
In small bowl, mix dried fruit, butter, lemon zest, brown sugar, and cinnamon. Peel apples. With melon baller, remove cores but do not go all the way through to bottom. Stuff dried fruit mixture into apples.
Remove dough  from the refrigerator and let stand for 5 minutes. Divide the disk into 4 equal pieces. Working in batches, on a floured surface, roll out a piece of dough 1/8 inch thick and about 8 inches square. Place an apple in the center of the dough square. Pull the dough around the apple and gently tie the corners together. Press to shape; seal edges. Repeat the process with the remaining dough and apples.
Transfer the wrapped apples to a baking sheet and brush the dough with the egg mixture. Bake until the dough is golden brown and cooked through, about 40-50 minutes. Remove the apple dumplings from the oven and let cool slightly. Serve with warmed caramel sauce.

...The summer ends and we wonder who we are
And there you go, my friends, with your boxes in your car
And today I passed the high school, the river, the maple tree
I passed the farms that made it
Through the last days of the century
And I knew that I was going to learn again
Again, in this less hazy light
I saw the fields beyond the fields
The fields beyond the fields

And the colors are much brighter now
It's like they really want to tell the truth
We give our testimony to the end of the summer
It's the end of the summer,
You can spin the light to gold.

from Dar Williams Lyrics
"The End Of The Summer"

 

Ingredients for the homemade apple chips:

• 2 large apples (Gala or Idared work well)
• Freshly grated nutmeg to taste
• 1 tsp. cinnamon
• Pinch of cayenne pepper

Ingredients for butternut squash soup:

• 1 1/2 Tbs. olive oil  
• 3/4 cup sliced shallots 
• 6 cups unsalted chicken stock, warmed, plus more as needed
• 1 butternut squash (midium size), peeled and cubed
• 2 carrots, peeled and cubed
• 1 russet potato, peeled and diced (optional)
• 1⁄3 cup heavy cream
• 1 tsp. curry
• Salt and freshly ground pepper, to taste
• small sage leaves for garnish

Directions for homemade apple chips:

Preheat oven to 200˚F.
Thinly slice apples crosswise about 1/8-inch thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets.
In small bowl, combine cayenne pepper, nutmeg and cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices.



Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours. Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.
Makes about 2 cups apple chips.



Directions for butternut squash soup:

In a large pot over medium heat, warm the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Add the squash, the carrots, potato, broth and the 1/2 tsp. salt, increase the heat to high and bring to a boil.



Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Let cool slightly.



In a blender or food processor, puree the soup, in batches if necessary, until smooth. Return the soup to the pot and stir in the heavy cream. Heat the soup until just hot, then stir in the curry and adjust the seasoning with salt. Ladle the soup into warm bowls and serve immediately. Garnish with small sage leaves.

This beautiful autumn cake makes the house smell so divine while it bakes.
You may serve it for breakfast, afternoon tea or for holiday dinner.



Ingredients:

• 2 large Golden Delicious apples
• Juice of 1/2 lemon
• 3 eggs
• 1 1/2 cups sugar, plus more for dusting
• 8 Tbs. (1 stick) unsalted butter, melted and cooled
• 1/2 cup milk
• 1 tsp. vanilla extract, I use cranberry extract
• 1 cup cake flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1 tsp. grated lemon zest
• 1/3 cup raisins, soaked in warm water for 30 minutes
• 1/2 cup fresh cranberries

Directions:
Preheat an oven to 375°F.
Lightly butter a springform pan, then dust with flour, tapping out the excess. Peel the apples, halve and core them, and then slice thinly. Place in a bowl and toss with the lemon juice to prevent discoloration. Set aside.



In a bowl, whisk together the eggs and the sugar until creamy. Stir in the butter, milk and cranberry extract. Sift the flour into a separate bowl and stir in the baking powder, salt and lemon zest. Using a wooden spoon, gradually incorporate the egg mixture. Drain the raisins and add to the batter along with the pine nuts. Pour the batter into the prepared pan. Arrange the apple slices in concentric circles over the surface. Sprinkle with sugar.



Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool completely, then release the pan sides and slide the cake onto a serving plate. Dust the top of the cake with sugar. Cut into wedges to serve.

 

Candied lemon zest makes a lovely garnish for summer desserts. It also makes a damn fine addition to summer cocktails.
The key to making candied citrus zest is extracting all of the bitter flavor imparted by the pith (the white, inner part of the peel). Since it's nearly impossible to remove the pith completely, the best way to get the bitter out is blanching the zest three times, by dropping it into boiling water to release the bitterness, then shocking it with ice water to stop the cooking (and repeat, and repeat).

Ingredients:

• 4 citrus fruits
• 1 cup granulated sugar
• 1 cup water

Instructions:
Set two pots of water (with 1 quart of water in each) to boil over high heat. By the time you’re ready to start blanching, the water will be ready.
Use a peeler and make long broad strokes from pole to pole of the fruit. Avoid digging into the pith, but don’t fret if you’ve taken a bit as you peel. Chop the zest into thin strips if desired.
Set up an ice bath by filling a large bowl three quarters of the way with ice cubes and cold water. Set the bowl near the stove, along with a slotted spoon, spider, or small strainer.



When the water comes to a boil, add the zest to Pot #1 and allow it to simmer for 20 seconds. Remove the zest from the water, either by fishing it out with the spider or pouring it through a strainer into the sink. Rinse and refill Pot #1 with another quart of water, and return the pot to a boil.
Plunge the zest into the bath of ice water. It’s helpful to keep the strands inside the strainer in the bath to avoid having to pick the zest out of the ice.
Repeat the procedure two more times.



When you’ve finished blanching, you can immediately set up for the final step: candying. Using the ratio of 1 cup fresh water to one cup sugar for every four fruits you’ve zested, combine sugar, and water and bring it to a boil over high heat, stirring occasionally.
Once all of the sugar has dissolved and the syrup is bubbling, reduce the heat to a simmer (just a few steady bubbles, as opposed to a rolling boil) and add the blanched zest. Simmer for about twenty minutes, until the zest is completely translucent and curling along the edges. The syrup will become thicker and take on some color from the peel. Store the zest in the syrup and allow it to cool before using. Refrigerate in a sealed container.