![]() ![]() They were marvelous! I still have never had anything else like them. I felt so bad! I pretended like I was kidding and choked some down, discovering that I actually kind of enjoyed them but was not yet ready to admit it.Įight years later, with grownup tastebuds, I was back in Germany during strawberry season and had an opposite experience, where I braved a downpour in the name of small juicy strawberries from the market that were red all the way through and perfectly sweet. ![]() You don’t like strawberries? She asked, poking her head back in. She didn’t speak English except for when she left the room and I whispered to my friend that I didn’t like strawberries and she overheard me. This came to a head in high school, when during a concert band tour of Germany, I stayed with a host mom who greeted me with a big bowl of strawberries and sugar. Surely you’d eat a strawberry, they are like candy! Nope, no, they’re slimy and getting the way of the chocolate and vanilla in my Neapolitan ice cream. When I was a kid I didn’t really like any fruits or vegetables, so this was pretty on brand and most grownups in my life went with this but strawberries were often treated like an exception. But the aromas will still leap into the glass as the frozen peel thaws-and you won't have to mar an otherwise uncut lemon to get there.I have a funny relationship with strawberries! I didn’t used to like them, which was three times more embarrassing than my banana phobia because people are supposed to love strawberries the way they love summer and baby animals. Because it's been frozen, you won't get that picture perfect moment of twisting the peel over your drink to express the oils. Lastly, my cocktail-idealist colleague Maggie Hoffman might balk a little at the idea, but you could also drop a piece of citrus peel into your cocktail for garnish. And, like I said: that grapefruit and tomato sauce combo is something I will definitely repeat. Toss a whole sliver of zest into your rice cooker to perfume any grain while it steams. ![]() Combine with Parmesan or Pecorino and toss with croutons, or add some zest to a salad dressing to layer lemon flavor with your vinegar of choice. Mix citrus zest with toasted breadcrumbs and chile flakes to sprinkle over roasted vegetables to give them a bright, floral crunch. Or, instead of incorporating the zest into the cake, slice the peels into long, thin julienne and candy them to use as a sweet and flavorful garnish.īeyond dessert, look to savory toppings like gremolata: an Italian mix of parsley, lemon zest, and garlic that's used for garnishing osso bucco but can brighten many more savory dishes. You could add chopped orange zest to a coffee cake streusel-or any crumb topping, for that matter. For a pie, toss the zest with fruit or whisk it into the wet ingredients. For a cake, add in about 1 teaspoon minced zest when creaming together the butter and sugar. The flavored sparkling water trick is probably the most obvious way to use up citrus peels, but there are other ways I've found myself using them now that I always have a stash on hand.įirst, baking a cake? A pie? A muffin? There are few dessert recipes that wouldn't benefit from very finely diced citrus zest, even if you won't need the coordinating citrus juice. ![]()
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