It’s unfortunate that we’re not supposed to eat sugar anymore, because at this time of year I’m zesting citrus like mad and there’s nothing like a little (or a lot of) sugar to tame the delectable bitterness of orange and lemon peels.  Think marmalade, think lemon-olive oil cake, think whole wheat quick bread with orange zest and brown sugar.  Need more ideas?  I loved this recent post from Food In Jars.This isn’t a recipe so much as a good idea: before the next time you peel or juice a (washed, organic) lemon or orange, scrub off the zest with a microplane first.  Zest the fruit directly into a bowl to catch every drop of oil and essence from the peel.  Add sugar.  For this batch I added 1/2 c. granulated sugar to the zest of one orange and half a lemon.  Mash it around to help the sugar absorb the flavor of the zest, then leave the bowl uncovered at room temperature for a day or two, stirring occasionally, until the zest is completely dry.  Transfer to a sealed jar for storage. Continue reading »