Recipe - Dried Orange Or Lemon Peel

12 Medskinned oranges or
lemons

Makes One fourth cup powdered orange peel or 1/8 cup powdered lemon peel

a cheese or vegetable grater

Use the coarse side of a cheese grater to grate off the citrus skin in
strips; use only the orange (or yellow) part of the skin avoiding the
bitter white part. Spread the peel strips on two ceramic plates and let
dry, uncovered, at room temperature, for 3 to 4 days. When the peels become
brittle and shriveled, store them in a small glass jar.

To use: Whirl the whole dried peels in a blender or food processor until
powdered, or use a mortar or pestle. The strong citrus oil will stay within
the dry peels and will be released fully upon powdering. Use whole dried
orange peel in tea blends and to perk up hot chocolate. Use powdered orange
or lemon peel in place of extract in baking; also in toppings, to flavor
sugarbowl sugar and to flavor honey, duck, and barbecue sauces.

From "Make Your Own Groceries" by Daphne Metaxas Hartwig. Posted by Theresa
Merkling

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini