I think we all know how much flavor is in zest. More and more recipes are calling for the zest and juice of the citrus fruit. It got me thinking of ways to better utilize it in my baking and cooking. I thought making citrus sugar or salt, might be a better way to use a much missed opportunity for something we normally discard. Citrus sugar can be added to cakes and muffins, in the batter/dough as well as sprinkled on top before baking. I usually use a combination of citrus fruits for a really lively bite. The taste and smell of citrus can brighten up any day or mood, so give this recipe a try.
When I buy my citrus fruits – oranges (blood oranges), lemons, limes, and/or grapefruit, they come with the skin on – I know, talk about a bonus! It is included in the cost of the fruit, so in essence (get it – essence, zest – oh well) you might as well zest it before you use it. I use a rasp to get just the zest and not the white pithy part. I used to dry it on my counter overnight and accumulate it in a jar until I had enough to combine with sugar. Now I just zest whatever I am using into a bowl and add sugar to cover. How much sugar depends on the moisture in the zest. Really, there is no measurement, you will know if you have too little sugar as it will take longer to dry and will be wet. However the more zest you have, the stronger the citrus flavor. The more variety of citrus sugars you have, the more applications you will find to use it. I just made a blood orange crostini (from my Memories of Italia class) and substituted 1/4 cup citrus sugar for the 1/4 cup white sugar – easy! (PS the Memories of Italia class is running until the end of April so you can still attend if you like.)
So zest away my friends – watch your fingers though – those rasps hurt! Also, only zest the fruit if you are going to eat it, otherwise it will spoil. You can cover up a zested orange, lemon or lime in plastic wrap and put it in the fridge, but this will only delay the inevitable by two or three days. Funny how that zest protects the fruit inside. So much flavor! Other uses – iced tea, regular tea, tops of cakes and muffins before you bake them, sprinkle on fruit tarts, fruit salad, use it in the crust, in cookie dough – really wherever white sugar is called for. You can make citrus salt the same way – use it to sprinkle on salads or in the dressing, raw or baked fish etc. As always – enjoy!
Zest of 2 oranges – or any combination of citrus
Zest of 1 lemon
Zest of 1 lime
1 cup sugar – more or less
Using a rasp, zest the citrus (eat the orange, squeeze the lemon over your salad and squeeze the lime into your Margarita), add sugar, mix to combine
Spread on a parchment lined tray and let it dry overnight
At this stage, you can run it through a food processor if you want it really fine, otherwise just rub it with your fingers to make it grainy, store in a clean dry jar and keep it in your baking or tea cupboard
Use for whatever you would use regular sugar for
That’s it, no really – that is the recipe!
