Citrus Scented Sugar Recipes

CITRUS-SCENTED SUGAR

Steps:

• Fill jars with sugar to a depth of 1/2-inch. Add some of the citrus peel then cover with another layer of sugar. Continue in this way, ending with the sugar about 1/4-inch from the top of the jar. Replace lid. Allow to sit for a few days so the citrus flavor infuses the sugar.

LEMON SCENTED SUGAR SNAP PEAS

Steps:

• Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
• Drain and plunge into ice water;drain.
• Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
• Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.

CITRUS-SCENTED RICOTTA FRITTERS

Steps:

• In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together ricotta, eggs, sugar, both zests, and vanilla. Gently fold ricotta mixture into flour mixture until just combined.
• Meanwhile, heat 2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer registers 350°F. Set a wire rack inside a rimmed baking sheet.
• Working in batches, carefully drop heaping tablespoons of dough into oil. Cook, turning once, until puffed and golden, 3 to 4 minutes a batch. Transfer to rack using a spider or slotted spoon. Let cool slightly, then roll in sugar until coated. Sprinkle with more of both zests; serve immediately.

LEMON SUGAR

Steps:

• Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.
• Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.
• Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.