FINALLY I'm writing a post that hopefully imparts some useful information... at least I hope you will find it informative and useful.
As I wrote in an earlier post, I made lemon cornmeal cupcakes for the last market. Of course, doing so, I had to zest lemons for the recipe. During my zesty zesting I had a zesty Zen moment... the contemplation of the many glories and uses for lemons. What a great topic or this blog.
Please note that I am resisting using the hackneyed and overused "If life sends you lemons ..." advice here. Quite honestly I've never quite understood where the negative connotation of lemons came from. [...as in "Man, that car is a real lemon."]. In my humble opinion, the mighty lemon just might be one of thee most useful natural items in the world. It has countless uses in the kitchen, in general household cleaning, in healthful uses, and in daily ablutions.
The many uses of lemons may be one of the easiest and wonderful ways to go green. The Green Lemon.
So, in this blog, I'd like to impart lemon's usefulness to you ...although, as I researched and continued to contemplate the lemon, I realize several posts may be required. Some of these facts you may already know. Some may be reminders. Hopefully a lot of these facts will be startlingly new and an inspiration to you.
LEMON ZEST
I'd like to turn you on to a handy-dandy tool that I think is fairly new to the market. Pictured above is my incredible micro grater. It was given to me by my very wonderful friend, Char. What a great gift. What a great friend.
Maybe you already know about micro graters. [also known as micro planers]. However, if you don't and you don't have have one, stop reading right this very minute. I'm serious. Get online ...or put on your coat and run out to your local cookware shop right this very minute and purchase one. Go on! Go! I'll still be here when you get back. I promise.
In hopes of not sounding to much like Billy Mays... this baby is thee best zester around, but it not only zests! It also is phenomenal for finely grating hard cheeses, fresh ginger, whole nutmeg, chocolate and whatever else you can think up. Standard lemon zesters are great for creating thin ribbons of zest, but for most recipes, you then have to dice the zest. This tool produces wonderfully fine zest. Believe me, you won't be sorry you bought one ...AND you'll wonder what the heck you did before you got one.
Okay... Are you back from purchasing your micro grater? If so, molto congrats! I hope you also picked up some lemons while you were out.
By the way... whenever possible buy organic lemons... especially if you are zesting. Organic [truly organic] everything is always better, but especially when zesting lemons because they should have untreated, pesticide-free skins. Always wash your lemons regardless... as you should wash all fruits and vegetables before using.
When selecting lemons look for ones that are fragrant, brightly colored and have nice, oily, yellow skin. They should be firm, plump, and heavy for their size. I read somewhere that lemons with pointy ends are preferred. Now I wish I could remember why. Juicier?
Lemons can be stored at room temperature for up to a week or in a plastic bag in the refrigerator for several weeks.
Here's some suggestions for lemon zest other than the basic uses in baking. If you have any other favorite uses, please let me know. I love input and discourse.
USES FOR LEMON ZEST AND LEMON PEEL
Lemon zest is most aromatic and flavorful when first removed. It is best to use it immediately. However, if you are only planning on using the juice of the lemons, take the time and zest them first. Save the zest for later use. Waste not. Want not. The zest can be wrapped in plastic and stored at room temperature for the next few days. Better yet, freeze it in a freezer bag and it will last far longer. Make sure to remove as much air as possible from the container when freezing.
Zest, unlike the juice, does not change the chemistry of a recipe by increasing its acidity or making it more liquid. So you can add a tsp or tbsp of zest to any dish.
You can also dry lemon peel for future use... you can even substitute dried lemon peel for lemon extract ...or you can make your own lemon extract [see recipe towards the end o this blog].
To dry the peel, use a bunch of organically grown lemons to make it worthwhile. Wash the lemons. Use a vegetable peeler or fine-bladed paring knife to trim away the colored part of the skin. No bitter white pith. Lay the strips skin-side down on a plate and let them dry at room temperature for 3-4 days. Store the dried peel in a clean, airtight jar and keep in a dark place to prevent fading.
When ready to use, be sure to crush the peel between your fingers or run it through a spice grinder before adding it to other ingredients to release the flavor.
Powdered peel can be used in place of extract in baking, using in the same amounts as the lemon extract called for in the recipe.
Uses? Let your imagination run wild.
Some suggestions:
1.] Make various spice mixes.
2.] Make your own lemon pepper
3.] Make a barbecue rub mixing together lemon zest, pepper, rosemary and sage.
4.] Use lemon zest in marinades for pork and poultry
5.] Flavor sauces.
6.] Try making 'gremolata'; a mixture of lemon zest, finely chopped garlic and parsley, as an alternative to salt and pepper.
7.] Create a flavorful lemon butter to garnish seafood and fish
8.] Add lemon zest to coffee grounds for a fresh flavor
Here's a recipe for Flavored Sugar!
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LEMON SUGAR RECIPE
2 1/2 TBS coarsely snipped lemon rind, pith removed (white part)
1 1/2 cups granulated sugar
In a blender add 1/2 cup of the sugar and all the lemon rind. Blend for a few seconds until the peel is finely blended. Add the rest of the sugar and mix well. Store in an airtight container and refrigerate until needed. It should keep well in the refrigerator for several months
Uses for lemon sugar:
Add to teas, sprinkle over cookies and other baked goods.
Use in baking instead of regular white sugar.
Great sprinkled on buttered toast
Put lemon sugar in decorative glass jars and give as gifts.
Note: you can also use the rinds of oranges, limes and other citrus fruits in the same manner.
Homemade Lemon Extract Recipe
1 lemon
1/4 cup water
1/2 cup vodka
Zest lemon
Combine vodka, water and zest in a glass jar, seal
Set aside and let sit in a dark place for at least 5 days before using
Do not store in direct sunlight. Extract can be used for up to one year
This also would be a great gift for your fellow baking friends. Make sure your glass jars and bottles are sterilized before using.
Stay Warm and Healthy!
What about LIMES?
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