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Community Corner

Chef Susan Maddox Demonstrates How To Zest an Orange

With the holiday season approaching there are a lot of recipes calling for citrus zest. Chef Susan Maddox shows you how to get the tasty, aromatic, colorful part of the zest off your oranges, lemons and limes.

With the holiday season approaching there are a lot of recipes calling for citrus zest. Chef Susan Maddox shows you how to get the tasty, aromatic, colorful part of the zest off your oranges, lemons and limes without any of those stringy, bitter white parts. Best yet, when you're done you can pop what's left back in the fridge and still use the fruit.

With the holiday season approaching there are a lot of recipes calling for citrus zest. Chef Susan Maddox shows you how to get the tasty, aromatic, colorful part of the zest off your oranges, lemons and limes without any of the bitter white part. Best yet, when you're done you can pop what's left back in the fridge and still use the fruit.

Chef Maddox mentions a microplane zester. For those of you who've never used one before, you can buy one at Amazon.com or your local Kmart for under $10. In addition to citrus, you can use a microplane zester on cheese, chocolate, garlic, whole nutmeg, cinnamon sticks, or anything other big clunky things which need to be turned into small lacy things.

If you'd like to impress your family this holiday season try this Food Network recipe for candied orange peel.

 

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