Preserving Citrus

ORANGES: 

Dried Orange Peels

Before eating oranges, I've taken to peeling the rind with a vegetable peeler (taking only the orange part and leaving the bitter pith behind). This is laid out on a cookie sheet to air-dry over the course of few days. After which the curled, hard peels are ground in a food processor. The bright orange powder is then added by the teaspoon to baked goods (like chocolate chip cookies) and coffee drinks which imparts a delicate but powerful orange flavour.      

Candied Orange Peels

Peel three or four oranges, trying to keep the peel in large pieces. Cover with cold water, and bring to a boil. Boil for 20 minutes or until peels are tender. The pith begins to look slightly opaque when the peels have boiled long enough. Drain, reserving 1/2 cup of the cooking water. Use a paring knife, to cut off the white pith. You should be able to take the majority of the pith off in one piece. Cut the peel into strips. Boil 3/4 cup sugar, with reserved cooking liquid and 1 cup of water until the mixture begins to thicken. Add peel and boil another five minutes. Drain and coat the strips in granulated sugar.

Orange Chocolate Biscotti

2/3 cup brown sugar

2 tablespoons ground flax

1/4 cup canola oil

1/2 cup freshly squeezed orange juice

1 1/2 teaspoon baking powder

1 cup all-purpose flour

1/2 cup cocoa

1/3 cup diced candied orange peel

Preheat oven to 350 F. Whisk sugar, ground flax, oil, and orange juice until well blended. In a separate bowl, mix baking powder, flour, cocoa and orange peel. Fold dry ingredients into wet until just mixed. Scope unto baking sheet and, using damp hands, form into a log. Bake for 30 minutes. The surface of the biscotti should be cracked. Remove from oven and let cool. Slice. Bake for an additional 15 minutes. Enjoy! 


LEMONS
Preserved Lemons

Lemons
Salt
Lemon juice

Cut lemon into wedges, but do not cut all the way through the lemon. This creates a lemon that has open surface area but is still attached at the bottom. Stuff lemon with salt. Stuff salted lemons into a glass container. Cover with lemon juice. Leave undisturbed for a minimum of two weeks. 

Salty Lemonade: 
1 wedge of preserved lemon
2 teaspoons sugar
squirt of lemon juice
water
ice

Muddle preserved lemon and sugar. Add water, ice, and lemon juice. Be careful with the balance of sugar and salt. It's supposed to be a tiny bit salty but not extremely so.