We use a lot of lemon and orange slices at the inn. And that results in many leftover end pieces. We take those pieces and throw them in a container in the freezer. When we are making a recipe that calls for orange or lemon zest or peel, we just take some of our frozen pieces out, let them thaw for about five minutes, and chop them up very fine in our mini food processor. A nut chopper would work just as well. And we often add chopped up citrus rind to recipes that don’t necessarily call for it. Most muffins and quickbreads can be really kicked up a notch with a hint of orange or lemon. (This morning we served a pumpkin date and orange quick bread that was to die for.) Try adding lemon to turkey burgers or meat loaf. Sprinkle over fish before baking or add a little to sauces. I always put chopped orange rind in my cranberry sauces or relishes, and often add it to my oatmeal cookie dough. It’s a versatile way to flavor many foods without adding salt or calories.
The White Oak Inn
Bed and Breakfast Foodie