This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper.
Large chunks of the whole peel are best for inclusion in teas and herbal concoctions. They are easily strained out of teas and the large pieces preserve more of the flavor-giving essential oils. The powder, obviously, can be dissolved in mixes and stews.
Lemon peel works well goes well in dishes prepared with lemon juice, for example fish soups or fish stews. Some Central European meat-and-grain stews may also call for a little bit of grated lemon peel.
When lemon peel is grated, care must be taken to limit the amount of the white albedo (mesocarp), as the essential oil and hence the aroma is located in the outer thin yellow pericarp exclusively; in contrast, the mesocarp is bitter. It is virtually impossible to avoid the bitter mesocarp completely, and so grated lemon peel will always display a slightly bitter quality. This bitterness makes lemon peel inappropriate for delicate dishes and sweets; in these cases, lemon essence or candied citron are far superior.
Candied Lemon Peel:
Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide.
While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup.
Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy.
After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry.
Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use.
Use powdered lemon peel in place of extract in baking; also in toppings, to flavor sugar-bowl sugar and to flavor honey, duck, and barbecue sauces.
Cardamon Lemon-Peel Muffins:
2½ cups oat bran, uncooked
1 cup whole-what flour
1 cup all-purpose flour
1 teaspoon ground cardamom
2 teaspoons baking powder
1½ teaspoons baking soda
2 cups unsweetened applesauce
½ cup canola oil
½ cup honey
4 large egg whites
¼ teaspon almond extract
Grated rind of 1 lemon
Preheat oven to 400F.
Spray two muffin tins with vegetable oil spray or use paper muffin cups. In a medium bowl, combine bran, flour, cardamom, baking powder and baking soda. Mix well. In a large bowl, combine applesauce, oil, honey, egg whites, almond extract and lemon peel. Mix well.
Stir dry ingredients into wet ingredients. Mix well, but do not overmix. Fill prepared muffin cups almost full. Place in oven and reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown. Serve warm or at room temperature.