Do’s and Don’ts
We love the bright, colours and intense scent that citrus brings to our cooking. But creating citrus perfection takes more than just squeezing bottled juice into a sauce. Here are three common mistakes cooks make when cooking with citrus. So many people become afraid of the fruit and stick to squeezing out the lemon juice. Quit making things hard on yourself, and use the whole fruit for a big impact. Cooking with the whole fruit is OK. If you’ve been zesting and juicing separately for years, here are some great ways to go. Add a few slices of lemon to baked fish, stuff a whole chicken with half a lemon, or roast any type of citrus for a mellow-sweet flavour. Just be sure to poke out and discard the seeds.
A dairy do and a dairy don’t
A squeeze or two of fresh lemon into a cream-based sauce will lighten things up. But squeezing in too much and the dairy will curdle. Adding an acidic element to milk is how cheese gets made. Try substituting Exotic Jelly’s Lemon Marigold Jelly for a new twist to your cream based sauce.
Need to use some lemon zest for your next recipe? Zesting ahead of time can surely save you work when prepping for larger group of guests, but don’t prepare too far ahead (no more than a few hours). The longer grated zest sits out, the drier and less flavorful it will become. Citrus fruits such as lemon have oils within them, and once released into the air they dry up quickly. For your next citrus dish be sure to take these do’s and don’ts into account. You should come out with the prefect meal. Try Lemon Lavender Marmalade for an excellent choice of lemon zest with a twist. Have a jelly good day! Niagara Farm Girl.
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