CANDIED LEMON ZEST
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Garnishes 8 servings
Number Of Ingredients 3
Steps:
- Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
- Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.
CANDIED CITRUS ZEST
The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.
Provided by Food Network
Categories condiment
Time 1h50m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
- Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
- Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
- Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.
CANDIED LEMON ZEST FOR DESSERTS
The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
- Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
- In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.
CANDIED LEMON ZEST
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Zest the lemons with a vegetable peeler into long strips. Remove the pith; cut the strips into fine julienne. Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar. Add the zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off the syrup before using. The zest can be stored in an airtight container in the refrigerator up to 2 weeks.
CANDIED LEMON ZEST
Steps:
- Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible. Use a paring knife to remove the bitter white pith from the zest, and discard. Using a sharp chef's knife, finely julienne the strips of zest, and then place them in a small bowl. Cover the zest with boiling water; let stand for 30 minutes, then drain.
- Heat the sugar and cool water in a small saucepan over medium-high heat. Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest. Reduce the heat to medium-low, and cook for 10 minutes. Remove from the heat, cover, and let stand at room temperature overnight. Remove the zest, and drain on wire rack. Roll the zest in the sugar. Dry on a wire rack. The zest can be stored in an airtight container for up to 2 weeks.
CANDIED FLOWER DONUTS
Lemon poppy seed donuts become a sweet-looking garden when it's topped with sugary, brilliant edible flowers. Hello, Spring!
Provided by Food.com
Categories Candy
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
- Sprinkle sugar over the flowers.
- Bake at 170F for 1 hour.
- To make donuts, whisk, egg, milk, vanilla, and sugar.
- Add flour.
- Zest in some lemon, add poppy seeds and mix with a spatula.
- Add melted butter, mix well.
- Pipe the donut batter into donut molds.
- Bake 350F for 15mins.
- To make donut icing, stir powdered sugar and lemon juice together.
- Dip the baked and cooled donuts, one by one, face down into the icing.
- Immediately place the candied edible flowers on top of the icing in any arrangement you wish.
More about "candied lemon zest for french doughnuts recipes"
CANDIED LEMON ZEST RECIPE - EPICURIOUS
From epicurious.com
CANDIED LEMON ZEST RECIPE - THE WASHINGTON POST
From washingtonpost.com
CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS | RECIPE - PINTEREST
From pinterest.com
SWEET TECHNIQUE: HOW TO MAKE CANDIED CITRUS ZEST - SERIOUS EATS
From seriouseats.com
GLUTEN FREE PANETTONE - THE LOOPY WHISK
From theloopywhisk.com
CANDIED LEMON ZEST RECIPE - EPICURIOUS
From epicurious.com
CANDIED LEMON ZEST RECIPE - RECIPETIPS.COM
From recipetips.com
INDULGE IN A CITRUS DELIGHT: CANDIED LEMON ZEST RECIPE FOR FLAVORFUL ...
From cookindocs.com
EASY CANDIED LEMON ZEST RECIPES
From tfrecipes.com
CANDIED LEMON ZEST | RECIPE | CANDIED LEMON ZEST, LEMON
From pinterest.com
LEMON FILLED DONUT RECIPE: FRIED, BAKED & GLAZED TO …
From doughnutlounge.com
CANDIED CITRUS ZEST RECIPE - SERIOUS EATS
From seriouseats.com
CANDIED LEMON ZEST - TARA TEASPOON
From tarateaspoon.com
CANDIED CITRUS ZEST RECIPE - DISH DITTY
From dish-ditty.com
CANDIED CHOCOLATE COVERED ALMONDS - OKONOMI KITCHEN
From okonomikitchen.com
CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love