By Karla Jones Seidita, Home Economist
Here's that word again.....sustainable.
The whole world is talking sustainable. Sustainable this. Sustainable that. What the heck does sustainable mean anyway?
In a nut shell (after all we are talking about food here), sustainable means that something replenishes itself so it's always around. My weight is like that....sustainable.
I have other sustainable things, too, like the weeds in my flower beds and the lady bugs in my attic. Oh, and my collection of self help books. You'd think one self help book would be enough, I mean, after you've learned how to help yourself you should be able to do it - don't you think? But I digress.
You're reading this because I promised you a never ending stash of grated lemon rind. And so I will now share the how to's with you.
It never fails.... you want to make a batch of yummy lemon muffins to have for tea. The recipe calls for grated lemon rind but you don't have a lemon in the house. You could, as many do, substitute a little lemon juice or lemon extract for the grated rind but, just like trying to substitute Tom Cruise for Richard Burton, it's just not the same.
To make a kitchen sustainable (which, to quote Martha, is a good thing) you need to craft it into a revolving door of ingredients and equipment that work off of and play with each other.
Your grandmother (if you are over 60) had a sustainable kitchen. Today's leftover vegetables became tomorrow's soup. The bacon fat left in the pan from breakfast was used to fry chicken for a scrumptious dinner. That slightly soured milk fluffed up her pancakes and when the blueberries were a little to mushy to eat plain, she tossed them into the pancakes, too. Back then, grandma thought she was running a frugal kitchen. Today, we call her kitchen sustainable.
So, back to grated lemon rind. When ever you use a lemon for juice and don't need to see the peel, (like when juicing lemons over salads, for lemonade or in a recipe) take a minute and grate the yellow rind off before you cut the lemon. I like to use a coarser, sort of shredder - grater but you use what you like. (Just don't forget to wash and dry the lemon before grating.)
Grate the rind onto a plate (be careful not to grate any white as it tastes bitter) then transfer the grated rind into a small, freezer safe, glass canning jar.
Don't use a plastic container or a plastic bag for storage because the smell of the rind will go through the container and make everything taste of lemon - including the ice cubes.
Cap the jar. Store it in the freezer. You can now use the rest of the lemon however you want.
One large lemon yields about 1 tablespoon of grated rind.
Whenever you think of it, and need more lemons for recipes, repeat the process adding the new grated peel to the jar. There you have it! A never ending (aka sustainable) stash of grated lemon rind.
When a recipe calls for grated lemon rind, it's ready and waiting in the freezer. I usually just poke out what I need with a knife.
A tablespoon or two of frozen rind thaws in a minute or so. I never thaw the whole jar unless I need it.
This works for orange rind, too!!
Monday, February 27, 2012
Posted by Karla from Cheesecake Farms at 12:15 PM