Facebook’s got a dubious facelift… the recession refuses to ebb. While the world goes bananas, why not soak your spirits in oranges and lemons?!
Ever since citrus fruit burst on the scene some 8000 years ago, our lives have enjoyed extra zest, more punch and a definite kick in the taste buds!
Rumored to have taken root in the region between the Tigris and the Euphrates rivers, the tangy family of oranges, lemons, tangerines and grapefruit comes loaded with almost every essential nutrient you can think of: Vitamins C, A and K, potassium, calcium, magnesium, zinc, phosphorus …er…you get the idea!
So what’s not to love?!
As 2012 takes wing, fall in love with ripe, sweet, sharp, piquant fruit. If you’ve got the zest, I’ve got just the right ideas to help you juice it to the max!
Before you cut and squeeze an orange or lemon, peel off their colored outer flesh in thin wide strips, or lightly grate it. This lovely greenish-yellow zest contains scented essential oils that will impart an incredible flavor to your cookies, cakes and salads.
Take care! Don’t slice too deep or grate too hard, or you’ll land up with bitter white pith.
Lemon zest + finely chopped parsley + garlic = sensational stew or soup. Sprinkle over minutes before serving.
Lemon zest + Olive oil + oregano = salad with a Greek zing
Orange zest + grated chocolate = cake with a tangy kick.
Orange zest + lemon zest + buttery breadcrumbs = tasty crust for fish or lamb
See Also: Best of 2011: 200 Ways to Use 10 Items
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