Sometime this summer while looking up citrus recipes, I came across this fantastic tip from Dorie Greenspan, in an interview with Food + Wine:
“Whenever you’re baking something that calls for grated citrus zest, grate the zest onto the sugar that you’re using for the recipe and then reach in and use your fingers to rub the zest and sugar together. Rub until the sugar is moist and wildly aromatic. It’s fun, it’s great aromatherapy and, best of all, you get much, much more flavor from the zest.”
November is a great time to discuss all things food-related. I hope you visit again to see the trouble my oven and I get into this month!