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I got a citrus zest file for Christmas!
The timing is great; we picked up a case of oranges from Amigo’s high school music fundraiser in mid-December. I’ve been eating at least one orange or grapefruit a day, and then I zest the rind of the orange so we can use it in cooking or baking.
Chuck (he of the cool shoes) walked into the kitchen today and said, “Dear, you’ve put aside enough orange zest to last us a decade. Stop, already!”
I put it to you, dear Internetters. Foodies, locavores, eco-conscious cooks and bakers, here are the questions raised in my zesty dilemma.
Does orange zest (or any zest) freeze successfully? Can I grate and freeze these aromatic peelings and use them later?
Is there any use for grapefruit zest? I have a case of grapefruit, too, but I’ve never seen grapefruit zest in a recipe.
How much is too much orange zest? No, never mind, don’t answer that. I’ll find out for myself.
>I don't know if you can freeze zest or not.
What I do know is that I have two of those microplaners and use them all the time. They're great for grating Parmesan, fresh nutmeg, etc.
>I'm pretty sure you can freeze it and no, you cannot have too much. What if there's an earthquake?
Jenny
>I just have to comment on the word "zest." I think it's an awesome word. Zest on.
>I found this recipe for grapefruit bars that use both some grapefruit juice and zest. I have yet to try it, but it sounds delicious.
http://www.cookiemadness.net/?p=1532
Ruby Red Grapefruit Bars
CRUST:
1 cup all-purpose flour
3/8 teaspoon salt (omit if using salted butter)
1/4 cup powdered sugar
8 tablespoons unsalted butter
TOPPING:
2 large eggs
1 cup sugar
1/4 cup fresh grapefruit juice (from a pink or Ruby Red)
1 teaspoon fresh grated grapefruit zest
1/4 teaspoon baking powder
2 tablespoons flour
Powdered sugar for dusting
Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry. Press into pan and bake for 18 minutes or until golden brown around edges.
Beat together eggs, sugar, grapefruit juice,and grapefruit zest. Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour. Bake for 20-25 minutes or until set. Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.
Makes 16