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TIP OF THE DAY: Zest A Lemon, Lime Or Grapefruit

After you juice a grapefruit, lemon, lime, orange or other citrus, do you throw it away?

If so, you’re tossing out a delicious ingredient: the zest.

Zest is the outermost part of the rind/peel/skin. Before you juice the citrus, remove the zest for use in other recipes. Scraping or cutting it from the skin is known as zesting.

Note that the volatile oils in citrus peels are strongest just after zesting. So if possible, remove the zest just before you use it. Another tip: Finely grated zest releases more flavor than larger strips.
 
 
USES FOR CITRUS ZEST

  • Add zest to your recipes: in baking, casseroles, marinades, rice, salad dressings, sauces, soups, stir frys and stews.
  • Perk up uncooked foods: from green salads and tuna/seafood salads to yogurt (plain and fruit-flavored).
  • Steep it with tea. A piece of lemon peel is traditionally served with espresso, so you can add some lemon zest in your coffee, if you drink it without milk (the acid in the fruit curdles milk).
  • Dry the zest for cooking and baking. Set it on paper towels or wax paper overnight; then store it in a recycled spice bottle. Save empty spice bottles so you can store different types of peel.
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    Zesting a lime. Zest got its name from the “zestiness” it adds to food. Photo by Villy Fink Isaksen Wikimedia.

  • Make gremolata, a flavorful condiment of fresh lemon zest, minced garlic and chopped parsley. Here’s the recipe. Gremolata adds so much flavor, you can reduce the salt.
  • Make lemon butter: a compound butter that can be used atop grilled fish, shellfish and vegetables; on canapés; creating maitre d’hotel sauce and other uses.
  • Make zesty ice cubes. Keep a “lemon ice cube tray,” adding some zest to each compartment. As the ice melts, it adds flavor to cocktails, iced tea, soda and (of course) lemonade/limeade.
  • Add zest to sorbet. Along with the fruit’s juice, it will add intensity of flavor plus texture and eye appeal. Or, sprinkle store-bought sorbet with strips of zest.
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    The fresher the zest, the more aromatic and flavorful; so don’t let it wane in the fridge.
     
     
    HOW TO ZEST

    Be sure to wash and dry the fruit well before zesting. If you can, buy organic or unwaxed citrus.

    While some people use a paring knife, it’s much easier to use a zester (which creates julienne strips) or a zester grater like a Microplane, or the fine side of a box grater.

    First decide how you’re going to use your zest: grated or strips. If the zest will be used for flavor and then removed (marinades, steeping in tea) it doesn’t make a difference. For garnish/eye appeal, use a regular zester. To dissolve into recipes (vinaigrette, sorbet) use a zester grater. We love our Cuisipro box grater.

    If you’re going to buy a zester, get a combination zester-stripper, which also creates strips of peel for cocktails or garnish.

    What are your favorite uses for lemon zest?

      

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    TIP OF THE DAY: Peel A Grapefruit Or Orange With Ease

    If you enjoy grapefruit regularly, treat
    yourself to this snazzy double grapefruit knife.
    Photo courtesy RSVP.

    Grapefruit and oranges are excellent snacks and ingredients. We love to add them to green salads and light sauces for fish and seafood. And we have a passion for grapefruit sorbet and granita.

    But grapefruit can be difficult to peel and pith (the pith is the white membrane).

    Whether you don’t like to eat it or you don’t want pith marring the look of your fruit salad, here are tricks to peeling and pithing.

    • Boil the grapefruit for 5 minutes. The pith will come away with the peel. Run the grapefruit under cold water if it’s too hot to peel.
    • Similarly, if the grapefruit is too difficult to peel, pour boiling water over it and let it stand for 5 minutes.
    • If you’ve already peeled the grapefruit and can’t easily remove the pith with a serrated grapefruit knife, dip the grapefruit in hot water for two minutes and try again.
    By the way, the pith is good for you. It contains pectin, a soluble fiber that has the potential to lower LDL cholesterol, improve insulin resistance and aid the gastrointestinal tract. Pith also contains bioflavonoids, powerful antioxidants that may help prevent cancer and cardiovascular disease.

    And you thought you were eating grapefruit for the flesh (which contains the antioxidants beta-carotene and vitamin C, plus lots of potassium)!

    This tip is courtesy How To Repair Food, a handy little book.

     

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    VALENTINE’S DAY: Custom Chocolate Bars

    Customized chocolate bars are a fun and inexpensive way to celebrate Valentine’s Day with friends and family (plus teachers, doctors, hairdressers and anyone else on your list).

    Made by hand to your precise specifications, you can show your chocolatier skills by creating a signature chocolate bar for Valentine’s Day 2011.

    Or, make each bar with a special touch for the recipient: milk chocolate, almonds and fleur de sel sea salt for Dad; dried cherries and cranberries in dark chocolate for Mom (the “antioxidant bar”).

    Depending on how many toppings you add, the bars cost from $5.00 to $10.00.

    Special toppings for Valentine’s Day include pink chocolate drops, strawberry and raspberry bits, marzipan roses, smiley hearts, mini hearts, candied lilacs and rose petals, and banners that say “My Valentine” and “I Love You.”

    You’re the chocolatier: Design your
    ideal chocolate bars. Photo courtesy
    Chocri.com.

    The only catch: You’ve got to order by the end of Monday, January 31 to get your chocolate bars in advance of Valentine’s Day.

    You’ve got the weekend: Start designing!

     

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    TIP OF THE DAY: Sugar Snap Peas


    Sugar snap peas (photo by Louis Hiemstra | IST).

     

    Almost everyone loves peas, but few people serve snap peas—even though they’re available year-round.

    Sugar snap peas are a cross-breed of the English pea and the Asian snow pea, delivering the best traits of both. Completely edible like snow peas (but with a crunchier pod), the sweet pea pods are filled with plump, round green peas.

    And they’re a culinary bargain.

  • There are two grams of dietary fiber and 35 calories per 2/3 cup serving of sugar snap peas.
  • Sugar snap peas are rich in minerals, with high concentrations of magnesium and calcium.
  • They’re also a good source of potassium and phosphorus.
  • One serving provides a 90% of the RDA of vitamin C, along with niacin, riboflavin, thiamin and vitamin A.
  • They have no cholesterol or fat, and are very low in sodium.
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    Sugar snap peas can be eaten raw or cooked (boiled, microwaved, steamed or stir-fried). They can be enjoyed plain, with a dab of butter or a sprinkle of soy sauce (we like a mix of low-sodium soy sauce and yuzu juice).

     
    We serve them alongside fish, meat and poultry:

    Try this recipe for Seared Wild King Salmon with Sugar Snap Peas, Avocado and Tangerine-Fennel Beurre Blanc. More ideas:

  • Toss them into a green salad or a salad with radishes and cucumbers with ginger dressing, or tossed in a 4:1 vinaigrette of olive oil and yuzu or lime juice.
  • They’re delicious with asparagus, steamed as a side or in a salad.
  • Add them to pasta with shrimp or scallops.
  • Steam them as part of a mixed vegetable medly.
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    You’ll enjoy the “snap” in your recipes.
      

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    SUPER BOWL FOOD: Best Chex Recipe

    Last fall, we tasted the five finalist recipes (out of 1,000 entries) in Chex Party Mix’s annual competition for the best 15-minute microwaved recipe. The 2010 winner has just been announced.

    Our favorite of the five, Chex PB and Chocolate Blast, did not grab the gold. But here’s the recipe, made with Reese’s Pieces and white chocolate.

    Karen Fisher’s winning Chex Cajun Kick snack mix recipe includes Creole seasoning and hot sauce.

    (Future contestants please note: The 2009 winner was Buffalo Chex Mix with hot sauce. The recipe voters seem to like heat.)

    You’ve got 15 minutes: Make some Chex mix. It can be made up to 2 weeks in advance.

    CHEX CAJUN KICK RECIPE

    Ingredients

    • 2 cups Corn Chex cereal
    • 2 cups Rice Chex cereal
    • 2 cups Wheat Chex cereal
    • 2 cups bite-size pretzel twists
    • 2 cups mixed nuts
    • 1/3 cup butter
    • 2 tablespoons Creole seasoning
    • 1 teaspoon hot sauce (like Tabasco)

    The winning Chex mix recipe adds spice
    to football night or movie night. Photo
    courtesy Chex.

    Preparation
    1. In large microwavable bowl, mix cereals, pretzels and nuts.
    2. In 2-cup microwavable measuring cup, microwave butter uncovered on High, about 40 seconds or until melted.
    3. Stir in Creole seasoning and hot sauce. Pour over cereal mixture; stir until evenly coated.
    4. Microwave uncovered on High 6 minutes, stirring every 2 minutes.
    5. Spread on waxed paper or foil to cool. Store in airtight container.

    You can start mixing now: It’s nine days to Super Bowl Sunday.

     

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