Lemon peels

Discussion in 'Food & Cooking' started by freeflo1, Mar 20, 2012.

  1. freeflo1

    freeflo1

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    I made some limoncello liqueur and am left with 18 lemon peels.  They taste great.  Rather than throw them away, does anybody have any suggestions on using them for cooking or baking?
     
  2. phatch

    phatch Moderator Staff Member

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    Dry the zest part. Crumble it up/grind it for use in marinades, seasoning, make your own lemon pepper.
     
  3. cheflayne

    cheflayne

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    candy them, preserve them, make lemon flavored extra virgin olive oil
     
  4. thatchairlady

    thatchairlady

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    Was making a LARGE batch of home-made lemon-ade and just hated idea of tossing all that zest that I didn't need right at that time.  I pulled out (and dusted off) one of those apple peeler/corers, moved the coring part out of the way and ended up with a BIG pile of zest "ribbons".  I just laid them loosely on paper plates and let air dry till kinda crispy.  Then broke up and ground in the coffee grinder I only use for herbs/spices.  Ended up with a nice amount of ground zest... then made real lemon pepper that wasn't mostly salt like the stuff you buy in little jars.  And lemons without zest were no trouble to ream for their juice.
     
  5. durangojo

    durangojo

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    just curious, you mean you didn't use the zest at all to make your lemoncello?  the only way i know of to make it is to use ONLY the zest.....

    joey
     
    Last edited: Mar 22, 2012
  6. davehriver

    davehriver

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    Can one of you that have made Lemocello post a recipe? thanks
     
  7. durangojo

    durangojo

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    here's my version:  makes a gallon  

    lemoncello:

    18 lemons               ( i use organic, thick with smooth skin)

    (2)  750ml vodka      (cheap 100 proof) 

    4 cups white granulated sugar

    5 cups water

    wash and peel the lemons...i use a swiss vegetable peeler(kuhn) or a large microplane. put zest in a gallon glass jar(i use a sun tea jar). pour in the vodka, give it a gentle stir or two, screw on the top and let it sit somewhere out of the way and out of the sun for 30 days. you can let it sit for a minimum of 10 days, but the longer it sits, the smoother it is and more flavor it will have. you can also let it sit for 40 days, but i can never wait that long. during this resting time i give it a gentle swirl every few days or so. 

    on day 30 make a simple syrup with the sugar and water. let it cool before adding to the vodka/lemon jar. screw the lid back on and put away again for another 30 days. the last batch i made i added a beautiful long rosemary sprig from my bush the last week.  after  the last 30 days, strain the lemoncello...twice...once through a mesh colander to get the big chunks out and once through either a coffee filter or cheesecloth.......that's it.....i put mine in old handblown patron tequila bottles with the big corks....one always lives in the fridge, the others are fine just stored. you can also keep a bottle in your freezer......salud!

    joey

    notes:

    i use organic lemons since the peel is all you are using and organic produce is grown without pesticides

    some recipes call for grain alcohol (everclear) instead of vodka, butfor me it's too raw tasting
     
    Last edited: Mar 24, 2012
  8. foodpump

    foodpump

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    I'm with Cheflayne, candy them. 

    In the larger places I worked, I got the lemon or orange peels from the bartender.  Blanch them 3 times, then soak in suar syrup starting with 20 Baume, and increasing gradually to 35 Baume over a 10-14 day period. Use them in any confection or dessert, and sell the leftover lemon or orange flavoured syrup back to the bartender....