CANDIED LEMON ZEST
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Garnishes 8 servings
Number Of Ingredients 3
Steps:
- Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
- Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.
CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE
Use this orange zest recipe when making our Cranberry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.
CANDIED CITRUS ZEST
The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.
Provided by Food Network
Categories condiment
Time 1h50m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
- Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
- Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
- Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.
CANDIED ORANGE ZEST
Steps:
- Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes
CHOCOLATE DIPPED CANDIED ORANGE AND LEMON ZEST AND CHOCOLATE COVERED PRETZELS
Provided by Emeril Lagasse
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
- The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.
SWEET CANDIED ORANGE AND LEMON PEEL
With this easy-to-follow recipe, orange and lemon peel become an elegant--yet still a bit tart--sugared confection.
Provided by Brenda Ward
Categories Everyday Cooking Vegan Desserts
Time 4h40m
Yield 12
Number Of Ingredients 5
Steps:
- Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
- In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
- Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 39 g
CANDIED LEMON ZEST FOR DESSERTS
The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
- Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
- In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.
SIMPLE CANDIED ORANGE PEEL
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Categories Dessert Christmas Quick & Easy Orange Christmas Eve Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
CANDIED ORANGE AND LEMON ZEST
Steps:
- Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
- In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container.
More about "candied orange and lemon zest recipes"
CANDIED ORANGE PEEL - THE DARING GOURMET
From daringgourmet.com
4.9/5 (96)Total Time 1 hr 5 minsCategory Candy, Condiment, IngredientCalories 1641 per serving
- Slice both ends of the citrus fruits. Cut the peel on each each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. (You can remove a little of the white pith, though not necessary. The pith is bitter but the blanching process below will help reduce the bitterness. Note that if you remove the white pith, the thinner the peels are the harder and more leathery they will be when they’re candied.) Slice the peels into 1/4 inch wide strips. (Keep the peeled citrus for eating, cooking, juicing, etc)
- Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.Repeat this process one or two more times to reduce the bitter flavor.
- Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved. Add the citrus peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy (on a candy thermometer this will be be approximately soft ball stage).
- Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.
THE EASIEST CANDIED ORANGE PEEL RECIPE - A …
From aspicyperspective.com
CANDIED LEMON ZEST - TARA TEASPOON
From tarateaspoon.com
GINGER-CITRUS COOKIES RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE CANDIED ORANGE SLICES | TASTE …
From tasteofhome.com
CANDIED ORANGE ZEST RECIPE | MYRECIPES
From myrecipes.com
CANDIED CITRUS ZEST RECIPE - BBC FOOD
From bbc.co.uk
CANDIED LEMON ZEST RECIPE - RECIPETIPS.COM
From recipetips.com
ORANGE ZEST - HOW TO MAKE IT AND WAYS TO USE IT - 40 APRONS
From 40aprons.com
CANDIED LEMON AND ORANGE PEEL • CURIOUS CUISINIERE
From curiouscuisiniere.com
LEMON OLIVE OIL CAKE WITH MASCARPONE BUTTERCREAM AND CANDIED …
From oliveoiltimes.com
CHOCOLATE DIPPED CANDIED ORANGE AND LEMON ZEST - BIGOVEN.COM
From bigoven.com
INCREDIBLE VEGAN LEMON CAKE - RAINBOW PLANT LIFE
From rainbowplantlife.com
AUTHENTIC ITALIAN CANNOLI RECIPE | CHEF DENNIS
From askchefdennis.com
RECIPES | LEMON ZEST
From lemonzest.org
CANDIED CITRUS ZEST RECIPE - SERIOUS EATS
From seriouseats.com
JACQUELINE DUFFIN - BBQ AND RECIPES ON INSTAGRAM: "MAPLE CITRUS …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love