We tried this recipe: https://www.thekitchn.com/recipe-citrus-sugar-226250 We used zest from 2 lemons and 2 limes, baked at 170 degrees for 12 mins, which is how long it took for the zest to be dry to the touch. It’s a good way to repurpose citrus rinds leftover from recipes calling for only juice. (May 2018) Note: We… Continue reading Citrus zest-infused sugar
Tag: fruit
Berry salad lightly dressed with mint, lemon juice, and honey
We tried this recipe: https://www.spoonfulofflavor.com/2013/04/12/triple-berry-salad/ We used raspberries instead of blackberries. We also julienned the spearmint leaves (except for the garnish). (May 2018)
Apple, leek, and gruyere frittata
This was a lighter version, using 4 egg whites and 4 whole eggs. We generally followed this recipe but made ingredient and method modifications: http://www.geniuskitchen.com/recipe/apple-and-leek-frittata-114432 First, we preheated the oven to 425. Second, we used a large (9-10”) cast iron pan. Third, we added ¾ cup shredded gruyere cheese at two steps: (1) we sprinkled… Continue reading Apple, leek, and gruyere frittata
Chicken sautéed with Meyer lemon
We tried this recipe: https://cooking.nytimes.com/recipes/12312-sauteed-chicken-with-meyer-lemon We made minor modifications: first, we substituted the leeks with one large shallot. Second, we increased the amount of pickled Meyer lemon to 1 ½ (instead of 1). We still found this dish lacked acid; we may add some standard lemon juice or apple cider vinegar at the end to… Continue reading Chicken sautéed with Meyer lemon
Simple citrus salad
Peel and section two grapefruit and two navel oranges. Drizzle with honey (about 1 tsp). (Jan. 2018)
Celery-apple salad with lemon dressing
We tried this recipe: http://www.myrecipes.com/recipe/celery-apple-salad The recipe called for 2 cups each honey crisp apple and celery; we estimated this to be 1 large honey crisp apple (1/4” slices with skin on) and 4 stalks celery (cut in 1/2” diagonal slices). We increased the dressing to the juice of one lemon (not just 2 Tbsp)… Continue reading Celery-apple salad with lemon dressing
Overnight oats with amaranth seeds and apple
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016109-rolled-oats-with-amaranth-seeds-maple-syrup-and-apple We tripled the recipe and julienned the apple instead of grating it. This requires overnight soaking but takes only 5 mins to cook. (Dec. 2017)
Orange-infused Greek yogurt cake
We used 2% Fage Greek yogurt and a 9” springform pan. We also used a neutral vegetable instead of olive oil. We also used the zest of one orange, but we may increase to two oranges for stronger citrus flavor. We found 50 mins was the right amount of baking time. Details here: https://www.askchefdennis.com/orange-yogurt-cake/ (Dec.… Continue reading Orange-infused Greek yogurt cake
Lemon-infused Greek yogurt bundt cake
We tried this recipe when we had a surplus of plain Greek yogurt. Details here: https://www.sugardishme.com/lemon-yogurt-pound-cake/ We forgot to add ¼ cup lemon juice to the batter, but the lemon flavor was still prominent and the texture pretty fluffy. This recipe calls for 1 cup butter and 6 eggs, so the cake is fairly decadent.… Continue reading Lemon-infused Greek yogurt bundt cake
Persian carrot jam with cardamom and rose water
We tried this recipe, which has metric measurements: http://yasminkhanstories.com/carrot-cardamom-rosewater-jam/ We used 1 cup white sugar, 2 cups water, and juice from ½ lime (instead of lemon). We served this jam on buttered, roasted slices of pain de campagne. (Oct. 2017)
Cooking Adventures 