- 1 Grapefruit – carefully peel some of the peel off to reserve for candied zest. Cutting a spiral gives it a nice look.
- 2 tsp. Butter
- 2 tsp. Sugar
- 1/8 tsp. Cinnamon
1) Cut the grapefruit in half and place cut side down on paper toweling for a few minutes to catch some of the excess juice. If they roll around too much you can cut a thin slice off the bottom to provide a flat spot for it to sit on.
2) Meanwhile, in a bowl add the butter, sugar, and cinnamon. Use your fingers to combine to rub the butter into the sugar and cinnamon.
3) Turn on the broiler.
4) Place the grapefruit cut side up on a baking sheet and drop small pinches of the butter/sugar mixture over the top of the cut grapefruit.
5) Place under broiler until top is bubbly and browned. Serve right away.
- 1 small shallot. minced
- ¼ c. white wine vinegar
- 3 tbsp. fresh lemon juice, zest the lemon before squeezing
- 2 tbsp. Fresh orange juice, carefully peel the orange and reserve for candied zest
- ¾ c. olive oil
- ¼ tsp. lemon zest
- Black pepper and salt to taste
1) Combine shallot, vinegar, and juices in a bowl.
2) Add oil in a slow stream while whisking continuously until thickened.
3) Gently whisk in lemon zest and salt and pepper to taste.
4) Store in a jar in the refrigerator to use to dress salads, marinate chicken or drizzle on fish while baking. Shake before using after storing in fridge.
- 6 lemons plus more for juice
- ¼ c. salt
NOTE: Use a jar that has a clamp lid. The salt in this recipe can sometimes cause a reaction in typical metal lid canning jars.
1) Add a thin layer of salt to the bottom of the jar.
2) Cut off the stem end of each lemon.
3) Cut lengthwise down the center of each lemon but not completely – leave about ¼” connecting the bottom. Then make another cut the same way, as if you were cutting the lemons into quarters, but again, not all the way through.
4) Pull lemons open and sprinkle liberally with salt, covering all cut areas.
5) Reassemble lemons and place 2 in the jar.
6) Use the handle end of a wooden spoon to smash the lemons into a single layer in the jar and express some of the juice.
7) Top smashed lemons with a thin layer of salt.
8) Repeat steps 6 and 7 two more times until all six lemons are in the jar.
9) Determine how many more lemons you will need to express enough juice to completely submerge lemons in the jar. Before squeezing the lemons, use a peeler to remove lemon peel in strips and set aside for candied peel.
10) Juice the lemons and pour the juice over the lemons in the jar until they are submerged.
11) Seal the jar and allow it to sit on the counter for two to three days. Turn the jar upside down briefly every time you think of it or walk by the lemons.
12) After two or three days, place the jar in the refrigerator for three weeks. Turn upside down briefly once or twice a day. After three weeks the skins should be soft and ready to be used. To use preserved lemon – rinse excess salt off and pat dry. Cut into small pieces to use in your recipes.
Candied Citrus Peel
- Peel from 2 oranges
- Peel from 2 grapefruit
- 1 c. sugar
1) Cut the peel into ¼ inch strips.
2) Place in a pot and cover with water.
3) Bring to a boil and allow to cook for 10 minutes until softened.
4) Remove from the water and place on rack to dry for 15 minutes.
5) In a pot combine ½ c. sugar and ½ c. water. Bring to a boil and allow sugar to dissolve. Add all cut peel and stir to ensure all pieces are coated. Reduce heat to a simmer and allow to cook, stirring often, for 10 minutes.
6) Use a slotted spoon to remove peel from remaining sugar syrup and place on a rack to allow to cool and dry for one hour.
7) Toss peel with remaining ½ c. of sugar. Breaking any up any pieces that are stuck together until each piece is well coated with sugar and no longer sticky.
8) Store in a cool, dry location for up to a month or in the refrigerator or freezer for even longer. Candied orange peel is wonderful on a cheese plate (especially with cheddar and blueberry preserves), in baked goods or in a variety of savory dishes such as Orange Chicken. a Rice Pilaf or couscous.