Bread-Bakers v100.n056.6

I was making lemon poppyseed bread yesterday afternoon while my neighbor 
was visiting and she remarked on my method for zesting (these were lemons 
but it works with all citrus) Years ago I had my fill of grated knuckles 
and brushing and picking the zest out of a grater.  The newer gadgets are 
o.k. but  I use a lot of zest and it can take forever and I don't have the 
time.

My method:

I use a very sharp vegetable peeler and peel away just the colored part of 
the skin.  I cut these into manageable pieces and put them in my (cleaned 
with baking soda) spice grinder and whizz them about, shaking the grinder 
up and down while it is running, for a few seconds.  for 1/4 cup of zest I 
usually do 2 or 3 batches, then brush the  bit that sticks out with a soft 
brush ( I found some round ones that are excellent for this at Starbucks) I 
also make zest syrup for drizzling over sweet breads, cakes, ice cream, 
whatever,  and for this I  start with a cup of zest  in 3 cups of simple 
syrup, simmer over low heat for about an hour and then pour into sterilized 
jar. Since I keep this in the fridge I do not process it, but one can if 
doing it for gifts. I make orange and lemon zest, occasionally grapefruit 
zest but not lime.  lime tends to turn gray and not appetizing.

--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net    So. Calif. USA   "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/