Too much citrus? Dehydrate!

What to do with four trays of lemons, limes, Meyer lemons, blood oranges, pink grapefruit- all sliced thinly and looking great?  Dried citrus fruit if perfect for infusing water, tea or adding to many savoury dishes, roast chicken.  Or, grind the dried fruit into a powder.  How about mixing the ground fruit with sea salt for a special citrus salt?

It should take about 10 hours to dehydrate.

Mandarin Orange Curd- It's all about the citrus

I love my Kitchenaid Precise heat mixing bowl.  While it is working heating and stirring my curd mixture, I am sitting in the living room blogging away happily.  Perfect!

Mandarin orange curd

 I had quite a few aging mandarin oranges needing to be useful- time to make a curd.  I juiced the mandarins and zesting and juiced one lemon to add more flavour.  The results were delicious.

To make 1 1/2 liters.

Meyer Lemon Olive Oil Confit

Another successful Kitchenaid precise heat mixing bowl project!  I program the temperature and the time and it does the rest admirably.

Meyer lemon confit

These lemons are perfect for adding lemony goodness to savoury dishes- pot roast, roast chicken, couscous, stews, - the sky is the limit.  Use as you would preserved lemons.

This recipe was inspired by Marisa McClennan's.  I added fresh turmeric and black and pink peppercorns to my version.

To make 2 500 ml jars.

More Citrus- Meyer Lemon Curd

Still "playing" with the new Kitchenaid precise heat mixing bowl.  I tweeked the method on this one and it came out thicker than the last one.  It sure makes things easy when I don't have to stand beside the pot to stir constantly.  Multitasking- nice...

Two curds- Orange Blossom lemon curd and Meyer lemon curd.

Meyer lemons are available in Ottawa stores around Christmas, into January and maybe February.  I love their bright colour and flavour.

To make approximately 750 ml.

It's Citrus Time- Orange Blossom Lemon Curd

It's time for citrus!

I have a new kitchen tool/toy!  It's amazing... a Kitchenaid precise heat mixing bowl.  Let the experiments begin!  Today was all about curds: Orange blossom lemon curd and Meyer lemon curd.

 Making curd can be a workout with all the stirring involved.  The heated mixing bowl puts an end to all of that.  I just set the temperature, set the whisk and it does it all.  I did adapt recipes for the new "method" and, I have to say, they worked out wonderfully.

Sunshine to add warmth to the minus 20C weather outside.  Baby it's cold outside! :-)

The Orange blossom lemon curd recipe was adapted from The Preservation Pantry.

This recipe makes 750ml of delicious curd.