Cooking conundrum: suggestions for what to do with a bunch of leftover flesh from lemons and oranges if you've used...
Cooking conundrum: suggestions for what to do with a bunch of leftover flesh from lemons and oranges if you've used the peels for something else? Maggie Brazeau, Jessica Musinski, Mike Bruce, Christina L Brainard, Kenneth Cavness, Bueller?
I mean. Cocktail, right? If you have any juice from it.
ReplyDeleteSome sort of ambrosia type salad with the sections? Juice (frozen in ice cube trays) for future sauces?
ReplyDeletehttp://www.thekitchn.com/tip-five-ways-to-use-naked-lem-81329
ReplyDeleteIf you've got butter, sugar, and eggs, Lemon curd is always my go-to.
ReplyDeleteI use zest in my curd usually, although I'm sure that's not required. But then I have all those leftover egg whites ;)
ReplyDeleteCurd is an excellent idea.
ReplyDeleteYou people are eating all the egg white omelets. :p
ReplyDeleteWhat I've done in the past is make meringue shells to fill with the curd.
ReplyDeleteAlternatively, whites freeze quite well, particularly in an ice cream tray, for all manner of uses in the future.
I'm kinda the only one eating whatever I make with them, honestly, and there's only so many coconut macaroons, meringues, and white cake/cupcakes I can eat. I even have this awesome recipe for chewy dark chocolate cookies that uses egg whites and ground nuts, but I don't need to be eating 3-4 dozen cookies.
ReplyDeleteThe ambrosia thing and the chicken thing are good ideas, though. I suppose I could make ceviche, but I don't know if there is that super reliable a fish place around here that I'd eat their stuff raw.
I could probably make my own gelatin, too if I looked up how you do that from scratch.
If I drank that much myself, I'd get alcohol poisoning. Somebody invent that accessory liver, stat.
ReplyDeleteTimely, if peripheral:
ReplyDeleteseriouseats.com - How to Make Swiss Meringue Buttercream Frosting