Can you zest a Clementine? I'm making chocolate-orange Madeleines, which I've done before (they're basically amazing), but I don't have any normal oranges on hand and I'm not sure what Clementine zest will taste like.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
hardlikearmour is a trusted home cook.
Yep. Tastes a bit more tangeriny, but similar to orange zest.
Yes, use it--it's lovely. Think tangerine zest.
Agree - it's yummy, and to my taste, more interesting than orange. The only thing to watch for when you're zesting is to go lightly and not go too far into the pith. The zesty layer is much thinner and the skin can rip pretty quickly if you're overzealous (voice of experience here).
Yup! It's easier to zest cold fruit so you might want to stick them in the fridge first. (It's easier to juice room temperature, though.)
Merrill is a co-founder of Food52.
We did it this week for the clementine pound cake: http://www.food52.com/recipes.... Delicious.
Definately, I use it all the time!
It sounds too good to be true, we know.
5 Salads, 5 Minutes
Dining in 1859
The Word is Out
A Weeknight Curry That Loves Eggs
A Better Way to Travel
Please enter a valid email address.
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.)