The Zen of Zesting

Microplane Zester
Microplane Zester

My absolute favorite kitchen tool is my microplane zester.  There is something soothing about zesting then juicing a big pile of fragrant lemons.  Do not use your zester right side up as in this picture.  Turn it the other way and pass it over the lemon like you are shaving it.  The zest will collect in the microplane and it makes it a lot easier and neater to transfer the zest to the bowl.  I can do about half a lemon before it almost fills the back of the zester.  Dump the zest that has collected and finish zesting the fruit.  If you try to collect too much zest in the microplane at once it will spill and cause a mess. 

Now what should you do with all of this zest?  I say make lemon sugar!  Add the zest of 2 lemons to 4 cups of sugar, turbinado or raw cane work great but regular table sugar is fine.  Seal it up and let it sit at least overnight.  The fragrant sugar is great sprinkled over fruit for a quick fruit salad, as a substitute for regular sugar in your favorite cookie recipe, used as a topping for baked goods, and absolutely delicious in tea-  iced or hot.

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christyluv

My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at christy111luv@yahoo.com or twitter @christy111luv***

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