I finally separated the citrus rinds (orange and lemon) from the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauce to go on top of my brownies and was wanting help on what flavors would go with citrus rind and how much rind to use?
I have lots of blueberries and a few raspberries available as well.
I ended up using raspberries, citrus (orange/lemon) rind, cranberries and sugar. It tasted so good on the brownies!
There are noted resources for flavor pairing, many of which you can find on this site. Check out flavor. You'll find:
For your specific question of what goes well with citrus rind, you already know chocolate is a good match and that you are putting the sauce on brownies. Nuts in your brownies will be a good match too, especially pecans. Caraway, thyme, cardamom, or black pepper might add an unexpected note with orange. Rosemary is a very nice match for lemon. I recently made cookies using orange zest and black pepper that came out quite well.
If you want the citrus flavor to dominate I would leave out the berries. Otherwise I'd definitely use the raspberries, which go well with citrus. The bluberries would be fine, but I wouldn't consider them your best choice.
I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar away. So far I have tried wrapping the mixture in 2 layers of cheese cloth and scraping/sifting the sugar out from the bundle but this takes a long time and the cheese cloth develops holes that the rind also goes through. Is there an easier way to accomplish this?
I have made Citrus Sugar and am now separating the lemon (and/or orange) rind from the sugar. Now I am wondering is there any use for the leftover citrus rind?
I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500
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When I melt soft cheese into something, I don't use the eatable rinds, because they ruin the whole texture. But sometimes the cheese is expensive (like DOC rawmilk camembert, or handmade gorgonzola), and there is still lots of cheese sticking to the rinds, so I don't want to throw them away. On the other hand, they are too dry and unpleasant to eat them on bread or similar. I don't think they'll do well in a soup like parmesan rinds. Does anybody know a good use for the rinds? Or should I just continue throwing 40% of the cheese weight away?
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