This year, I thought ahead and took a vegetable peeler to the tangelos, blood oranges and grapefruit before I segmented them.
I ended up with quite the peel yield. I knew I wanted to do something sweet and something savory. I settled on a small batch of citrus salt and a small batch of citrus sugar. The peels not used in these batches went into the freezer and are hanging out until I determine their future.
Of course, the citrus salt recipe I was inspired by called for Maldon Sea Salt, which I did not have. I have been curious about it anyway, so I picked some up, even though I could have made do without it. When I got home, I became curious about how many types of salt we have. I knew it was a sizeable amount but hadn't taken stock before. Well, folks, I pulled them out of all of their hiding spaces. The verdict: we have an obscene amount of salts. What harm would adding one more do!?
|salt and minced citrus peels|
We've been enjoying it as a finishing salt with our weekend breakfasts and over greens.
I made the citrus sugar by blending minced peel and sugar in a spice grinder with half of a vanilla pod. That also went into the oven along with the salt, separated out on parchment paper, like Heidi did here. I blended it again after it baked as the chunks needed to be broken up a bit.
This has been delicious mixed in with black tea. The zest and bean pod are noticeable in the end result here, so if I wanted to avoid the larger parts in my tea, I could put it into the steeper with the leaves instead of mixing it into my individual cup.
I look forward to playing around with other spin-offs with the rest of my peels. This post on Local Kitchen has a lot of ideas that are worth exploring.
Have you used citrus salt or citrus sugar? If so, I'd love it if you would share your favorite uses in the comments. I could use some more ideas!