Don't Throw Away Your Citrus Rinds - Dry and Save Them For Recipes That Call for Zest. I can’t believe the number of citrus fruit rinds that I’ve trashed (I’ll compost one of these days) because I didn’t know about this trick. Now, when I have oranges in the house for snacking, lemons for seasoning fish, or limes for a tangy rice, I will dry and powder their rinds. No more will I need to make a special trip to the market for just a touch of citrus flavor. I’ll be a quick draw citrus cowgirl – my pistol teaspoon loaded with gun citrus powder ready to take on any recipe that comes my way (I had to bring in the Wild West theme somehow). How To Use Powdered Zest Use powdered zest exactly as you would fresh zest (1 tsp of fresh zest = 1 tsp of powdered zest).
While it’s just as strong as its fresh counterpart, powdered zest has a more mellow, robust flavor (not quite as acidic). In a VERY informal taste test of two orange maple syrups – one made with fresh zest and the other with powdered zest – both Jonathan and I preferred the powdered. How To Make Powdered Zest Either: Homemade vanilla extract recipe. Recipe: homemade vanilla extract As I get ready for another shoot, I find myself short on time – again. Consider it your lucky day because this post will be short on words, so you can scroll the photos and see a quick and oh so easy recipe at the end!
We have snow in the forecast. A cold front is moving in with winds and that rain/snow mixture and I realized if I didn’t get myself down to Boulder before the storm, I’d miss out on the lovely local blooms. There are many different colors and kinds of tulips on pearl street flowering trees are going gangbusters at the public library and let’s not forget the lilacs You can see the rest of the photos on the photoblog: tulips and flowering trees and lilacs. I had read so much about homemade vanilla extract on other blogs that I knew it was my destiny. When you have a lot of vanilla beans slice them open lengthwise This recipe is so simple.
Place them in jars fill with cheap vodka You’re supposed to give the bottles a shake every now and again. Espresso Martini Jelly Shot - a model of cocktail efficiency! My So-Called Knife » Archive » How to Not Fail at Challah Bread. This post concludes guest week here at MSCK. All posts this week were provided by Hyun, and the photos by Bryan Johns (flickr link).
We hope you have all enjoyed the recipes! -Liam For the longest time, I had this horrible fear of bread making. Two reasons why: I have issues with failure, and frankly, EVERYONE will fail at one point when making bread.I hate wasting food. Don’t close the screen. In the end, it’s worth it. My friend Christian is the one who encouraged me to start making bread. Christian sent me this recipe from Naturally Ella (it has since disappeared from the site though). These directions apply to the use of a stand mixer; however you can do this by hand – if you do this by hand, you will have great arms. Prep time - Active: 30 minutes Inactive: 1 hour 30 minutes – 2 hours Bake time: 25 – 30 minutes Yields 1 large loaf Ingredients… In a bowl, combine water, yeast, and 1 tablespoon of sugar in stand mixer bowl. Whisk in 2 eggs, oil, honey and the remaining sugar to the mixture.
Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo. Another in our fruit and cheese sandwich series*, this panini was such a success at home that we are now offering it as a special at Be-Wiched. The arugula pesto mayo, made with arugula from our garden, is an amazing condiment that would work on many sandwiches. The recipe makes more pesto mayo than you'll need, so use the extra to make more sandwiches or to experiment with other combinations. Here we combined it with our favorite creamy brie, Saint-André, anjou pears and caramelized walnuts. Add some sourdough bread and you've got a panini to remember. Anjou Pear, Caramelized Walnuts and Arugula Pesto Mayo Paninimakes two sandwiches Ingredients Arugula Pesto Mayo 3 cups packed arugula 1/4 cup toasted pine nuts 1/4 cup freshly grated parmesan 1/4 cup olive oil 3 1/2 tbs mayo sea salt and black pepper Caramelized Walnuts 1 cup walnuts 2 tbs light corn syrup 1 tbs sugar 1/2 tsp salt 1/4 tsp ground black pepper Panini 4 slices sourdough bread 1 anjou pear, sliced thinly 4 thick slices brie.