AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Use citra11/11/2022 ![]() ![]() But, if you freeze the juice in ice cube trays you end up with easy to thaw portions for use in dressing, granitas, soups, curries - basically any place where you can imagine a sunny citrus boost!Ĭitrus peel pastes are fragrant flavor blasts. Sometimes we just drink it, or use it over the coming days. Scrape any remaining pith from peel with the dull or “flip-side” of a knife. To do this, keep the peel flat agains the cutting board, and trim away from yourself. ![]() Some peelers work well at this stage, but I often just use a knife. Start with clean, dry citrus, and slice citrus from top to bottom in wide slabs. I basically have three moves (see below). Know that going in, and you’ll enjoy the process much more. There was a lot of it going on this week. There's more information (and so many good soups & salads) here. The recipe is in Super Natural Simple which will be out next month. It has a mix of citrus segments, peanuts, red onions, a few saffron threads and almond extract along with good olive oil. Citrus Ice Cubes: After peeling citrus and making pastes or syrups, all of the juice was frozen in ice cube trays for future use in drinks, granitas, soups, etc.Orange No-heat Syrup: Same process as the lemon syrup, but kept it to orange peel here.Meyer Lemon & Rose Geranium No-heat Syrup: I love the intensity of no-heat syrups, and made a thick, intensely flavored Meyer lemon syrup by massaging lots of lemon peel with sugar and rose geranium leaves.Most of the mandarins were simply peeled and popped into mouths, but a few have made it into my favorite citrus salad (I’ll highlight that down below).I use them to season and boost everything! From pastas and soups to rice bowls and roasted vegetable tacos. Citrus Peel Pastes: I also blended Meyer lemon, Eureka, and orange peels into a number of quick (unfermented) pastes, and froze them in single use quantities.Kosho is traditionally a spicy, fermented Japanese Yuzu paste, but because lemons are more plentiful here, I tend to use them. Kosho: I started a batch of Meyer lemon kosho. ![]() It has been a mix! I’ll include recipes down below for the pastes and syrups. I thought I’d start by talking through everything I’ve done with citrus in the past week. So here I am jotting down the ways I’ve been using it, saving it, and the citrus recipes I’ve been making all week. My dad’s neighbors generously dropped off a huge crate of Meyers, mandarins, oranges, and Eureka lemons the other day - a legit "bend with your knees" box. Especially if you can get your hands on it. Being surround with this much citrus is happy-making. Pomelos and grapefruits frame driveways, and trees impossibly heavy with oranges regularly warrant a double-take. You see front yard Meyer lemon trees groaning with yellow orbs. The abundance of homegrown citrus this time of year in Los Angeles is a peak reason I love being a Californian. ![]()
0 Comments
Read More
Leave a Reply. |