 |
|
|
|
 |
|
 |
| |
| Home -> [Fruits, Herbs & Spices, Lemon, Orange, Seasonings] -> [Dried orange or lemon peel Recipe] |
Dried orange or lemon peel
|
| Artist: |
_ |
Yield: |
14 |
| Categories: |
Fruits, Herbs & Spices, Lemon, Orange, Seasonings |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 12
| | Med-skinned oranges or | | | -lemons |
|
Procedures:
| 1 | Makes ?c powdered orange peel or 1/8 c powdered lemon peel a cheese or vegetable grater use the coarse side of a cheese grater to grate off the citrus skin in strips; use only the orange (or yellow) part of the skin avoiding the bitter white part. | | 2 | Spread the peel strips on two ceramic plates and let dry, uncovered, at room temperature, for 3 to 4 days. | | 3 | When the peels become brittle and shriveled, store them in a small glass jar. | | 4 | To use: whirl the whole dried peels in a blender or food processor until powdered, or use a mortar or pestle. | | 5 | The strong citrus oil will stay within the dry peels and will be released fully upon powdering. | | 6 | Use whole dried orange peel in tea blends and to perk up hot chocolate. | | 7 | Use powdered orange or lemon peel in place of extract in baking; also in toppings, to flavor sugar-bowl sugar and to flavor honey, duck, and barbecue sauces |
|
|
|
|
|
|
|
|
|
|
