I just zested half of an orange for pain d'epices and am not sure what to do with the un-zested remainder. Will it keep for awhile in the fridge? Or should I zest the rest, freeze it and have myself a glass of fresh OJ?
hardlikearmour is a trusted home cook.
I'll sometimes put zested oranges in a plastic bag and keep them in the fridge for a few days. Anything longer than that, I'd just go with your latter suggestion.
Zest it completely and wrap the zest into a small packet with plastic wrap. Then, put your packet in a baggie and keep in the freezer. It'll keep like this quite well for about 3 months, less well for about 6 months. Use it thawed in breads, cakes, cookies, etc. A word of warning: do NOT thaw it by microwaving. The essential oil in the zest will combust and you'll have a tiny flash of flame, a bit of smoke, and rather an odd scent to your kitchen for a week.
supreme (or segment, which is just removing the pith and membranes) the rest of the orange and enjoy it over yogurt and honey or ice cream.
Thanks for the tips!!
zest the whole thing, freeze the extra zest, and make yourself a screwdriver!
AntoniaJames is a trusted source on Bread/Baking.
I usually freeze zest, pulled using a conventional zester and not a microplane, in the juice. The freezer tends to dry out the zest too much, even when well wrapped, when frozen alone. If I don't need the juice in the recipe, I just strain it. The juice that is left over is delicious, by the way. ;o)
OK, I'm on my second batch of pain d'epices--the recipe on Wild Yeast's blog is delicious, by the way. AntoniaJames, do you find that zest from a regular zester keeps better than microplaned zest? Kayb, I like your advice, but at this early hour of the day maybe will opt for a mimosa instead!
Please enter a valid email address.
Well played. You deserve a cookie.
Cheesecake, kugel, blintzes, and lots and lots of pasta
22 Cheesy Recipes for Shavuot
Your Memorial Day Menu Made Easy
A Guide to Alternative Flours
The Weird, Wild Glory of Shape-Shifting Pasta
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)