Candied Citrus Zest
An amazing garnish for cocktails, or to dress up a cheeseboard!
Ingredients:
Citrus of choice
Granulated sugar
Water
Method:
1. Wash the citrus, cut in half and juice. (You can use the juice in a recipe of your choice or just drink it!). Then, take the juiced halves and place into a container. Cover in water and let sit in the fridge overnight.
2. The next day, take a spoon and scoop out the flesh leaving the peels with some pith. Slice the peels into strips. Place the citrus strips in a saucepan with cold water. Bring to a boil, simmer for a few minutes, drain and place back into the pot with more cold water. Repeat this blanching process a total of three times.
3. Make a simple syrup with a 1.25-1 ratio of water to sugar (by weight). (The amount of syrup needed will depend on how much peel you have. You need enough simple syrup to cover the peel by at least a couple of inches.) Place the peels into the saucepan with the simple syrup and cook gently until the peel is translucent and candied. The temperature should be about 218°.
4. Drain the peel, saving the syrup for another use. Spread the peel on a rack to drain further and dry out a bit. Let sit overnight. The next day, toss the candied peel in batches in granulated sugar and lay out on the rack to dry out further for 6 hours to overnight. The next day pack the candied peel in an airtight container. It should last for several weeks.
Homemade Limoncello
This traditional Italian favorite provides a beautiful base for cocktails; see below for a favorite from Chef Lauren.
Ingredients:
1 750 ml bottle Everclear or Vodka
8-10 organic lemons or Meyer lemons
Method:
1. Peel the lemons with a vegetable peeler in wide strips avoiding taking too much of the pith.
Place in a clean quart size Mason jar. Pour the alcohol over the peel, cover and store in a cool,
dark space for 2-3 weeks, shaking from time to time.
2. Make a simple syrup with 2 cups of granulated sugar and 2 cups of water. Let cool.
Strain the zest from the alcohol and add the simple syrup. Set aside for another week or two to
mellow out. Store in the freezer, and it’s ready to go!
*Chef Lauren loves utilizing this liqueur in a Limoncello Spritz cocktail! Simply combine 1-2 ounces limoncello; 3 ounces prosecco; and 1 ounce sparking water, or to taste, in a glass along with ice. Garnish with extra lemons or peel, and enjoy!
Taco Time Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown scallions, radishes and chopped papalo herbs, plus a spoonful of locally-made chunky salsa—or one of your own making with this week’s tomatillos—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, farm-fresh eggs, crisp salad greens, a trio of smoky-spicy peppers and a medley of tomatoes, plus limes and beautiful white donut peaches. Enjoy!
Here are a few recipe ideas for the week:
Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s tacos.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Mojito Cocktail
The ultimate summer refresher, crafted with fresh Mojito mint and lime.
Spring Delights & Delicacies Recipes
From red radishes and asparagus to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with such complementary provisions as farm-fresh eggs, Italian black Nerone rice, rosemary organic honey, and Piranske sea salt. Add to this a loaf of Pain au Levain, baking chocolate, flavorful salad greens, fragrant herbs and Meyer lemons, and let the flavors of spring delight everyone at the table (especially Mom on her special day!).
Here are a few recipe ideas for the week:
Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Mint Simple Syrup
It’s going to get warm this weekend: splash a dash of this simple syrup into a glass of lemonade for a sweet cool-down.
