{"id":6988,"date":"2018-05-17T10:00:40","date_gmt":"2018-05-17T17:00:40","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6988"},"modified":"2018-06-04T16:10:56","modified_gmt":"2018-06-04T23:10:56","slug":"zesty-citrus","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=6988","title":{"rendered":"Zesty Citrus"},"content":{"rendered":"

Ahhh\u2026the smell of citrus. Is there anything better? Oranges, lemons, limes or grapefruits \u2013 all prized for their juice \u2013 but don\u2019t forget about that zesty exterior!<\/p>\n

\"\"<\/p>\n

The colorful peel of citrus is jam packed with flavor, nutrients, and can be used for so many things.<\/p>\n

Why not make candied zest as a garnish in your next dessert or cocktail! Before squeezing \u2013 use a vegetable peeler to remove the colored zest then cut into thin strips (watch out for the white pith which can be bitter).<\/p>\n

Bring 2 parts sugar and 1 part water to a boil in a shallow pan \u2013 add the citrus strips and simmer until it starts to resemble candy but is still pliable. Remove with tongs and set on a plate to cool \u2013 yum!<\/p>\n

Or how about zesting some orange and lemon into a d\u2019lish compound butter whipped up with some Thai sweet chili sauce and fresh ginger – perfect to top on chicken or grilled veggies when you\u2019re looking for some extra flavor.<\/p>\n

So go on, get zesty with it!
\n-Kathy<\/p>\n

Triple Citrus Pepper Jelly Butter<\/b><\/p>\n

This recipe makes a generous amount of butter, so try rolling it into a log, wrapping in plastic wrap and freezing. Then it\u2019s ready to slice a piece off at a moment\u2019s notice to top grilled chicken or fish or toss into saut\u00e9ed veggies.<\/p>\n

Makes: 2 cups, about 16 servings<\/p>\n

Ingredients:
\n1 cup butter (2 sticks), softened
\n1 Meyer Lemon, zested and juiced
\n1 Blood Orange, zested and juiced
\n1 Lime, zested and juiced
\n1\/2 cup red pepper jelly
\n1\/2 teaspoon salt<\/p>\n

Directions:
\n1. Combine all ingredients in a mixer or food processor and process until well mixed, about 10-15 minutes. If not completely combined, just keep mixing\/processing; it will come together with time.
\n2. Store, tightly covered and refrigerated for up to 1 week or frozen for 3 months.<\/p>\n

Recipe developed by Kathy Casey Food Studios\u00ae for Sunkist\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

Ahhh\u2026the smell of citrus. Is there anything better? Oranges, lemons, limes or grapefruits \u2013 all prized for their juice \u2013 but don\u2019t forget about that zesty exterior! The colorful peel of citrus is jam packed with flavor, nutrients, and can be used for so many things. Why not make candied zest as a garnish in […]<\/p>\n","protected":false},"author":1,"featured_media":32947,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,12071],"tags":[5086,1453,792,7,11970,17,457,1029,293,1042,1030,10192,764,1122,6959,2689,9647,466,8214,12093,2648,1155,6007],"class_list":["post-6988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dishing-with-kathy-casey-blog","category-komo-radio","tag-blood-orange","tag-butter","tag-citrus","tag-cocktails","tag-compound-butter","tag-dessert","tag-grapefruit","tag-juice","tag-kathy-casey","tag-lemon","tag-lime","tag-meyer-lemon","tag-orange","tag-pepper","tag-pepper-jelly","tag-red-pepper","tag-red-pepper-jelly","tag-salt","tag-thai-sweet-chili-sauce","tag-triple-citrus-pepper-jelly-butter","tag-vegetable-peeler","tag-zest","tag-zesty"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6988"}],"version-history":[{"count":2,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6988\/revisions"}],"predecessor-version":[{"id":32948,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6988\/revisions\/32948"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/media\/32947"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}