Well, yesterday I promised that we would take a closer look at those citrus peels, and so we will. But not in the way you might have guessed, just yet. I have citrus quite often in the winter, and I don’t always feel like going through the process of candying all of it. But that doesn’t mean that the peels need go to waste. I zest any and all (lemon, lime, grapefruit, you name it) citrus peels that I’m not otherwise using. If I’ve no immediate need for them, I pack them into the freezer. Properly prepared, zest will keep beautifully in the freezer, retaining all of its flavor and color, and ready to use at a moment’s notice.
And I use it in all sorts of things— sauces, breads, cookies, dips—if you like citrus flavors, you will find endless ways to enjoy having zest always on hand.
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Welcome to Citrus Week here at Month of Sundries (otherwise known as: Five Ways to Make Your Kitchen Smell Awesome). I almost always make candied orange and grapefruit peels to give as gifts this time of year, and—as you will soon see—there are a lot of interrelated activities that can go with that. First of all, before you even get to the peels, there are the (oh, so tasty) insides to deal with. This can mean scooping out the fruits or squeezing them for juice. Today, we’re all about the scooping.
There are lots of ways that one might use the citrus, once it’s been scooped out (or sectioned)—tarts, salads, salsas, or even adding a fruity kick to a savory main course. But my favorite way to enjoy it is as a simple but delicious fruit cocktail—just stirred up with its own juice and a little sugar.
Scooped citrus is something that I associate especially with holiday breakfasts, but I often make it during the winter months. There’s something wonderfully decadent about enjoying citrus that has already had all the work done, even if I was the one who did all the work!
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