Tuesday, February 28, 2012

Orange Zest at the ready

After doing a bit of research on the interwebs, I found the general consensus to save orange zest.
Once you devour your juicy orange, save the skin.

With a knife, carefully get all the pulp off the skin, as much as you can anyways. Let sit.

The skins will dry after a couple days. Using a food processor, chop/grate the skins and store in a sealed container. Now you have orange zest whenever you need it!

Two of my favorite orange zest recipes:
Pine nut orange cookies
Orange and pecan cookies

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