This is what I do with my leftover citrus after I’ve squeezed the living daylights out of it:
I make marmalade and muffins. Not just any marmalade, though. Lazy Man’s Marmalade (recipe forthcoming). Marmalade that has no sugar and requires no zesting, sectioning, pectin-ing, removing pith, etc. Okay, so it’s not really marmalade. Let’s call it fruit rind puree? No, let’s not, that sounds yucky.
So, since my husband likes things real real sour, one day I just decided to take all my citrus ends, boil them in water to remove the bitterness, simmer, add some honey and apple cider vinegar at the end, and puree in the blender. And he loved it. Score!
Last night I was ready to make “marmalade,” as I’d accumulated a normal week’s end of citrus ends. To sweeten for my own tastes, I added some golden raisins which I’d moistened briefly then roasted for caramel-ly deliciousness, at the end of the boil and let them soak until everything cooled, added a few fennel seeds, then whizzed it until medium smooth and man was it delicious. But I had some leftovers after filling 3 jars.
With muffins on the brain, to the the cup of leftover Lazy Marmalade I added 1 cup of almond flour (but you could use any type of flour), 2 eggs, 1 tsp. baking powder, and 1/2 cup cooked sprouted farro, 1 tsp fennel seeds and poured the batter into my (favorite) silpat muffin molds. (By the way those things are the bomb for muffin bakers– you can make any odd number of muffins, even just 1, and pop them directly into the dishwasher for clean up). Double score!
Here’s the Recipe:
1 cup Marmalade (citrus is good but you can use any Marmalade)
1 cup almond flour (or any flour)
1 tsp fennel seeds
1 tsp baking powder
1/2 cup cooked grain (I like farro but you could use oats/oatmeal, brown rice, wheat berries, cous cous)
Dash lemon juice or other fruit juice
1/4 cup golden raisins, soaked in warm water for 10 minutes then roasted in 400 degree oven for 12-15 minutes
1. Combine flour, baking powder and cooked grain
2. Gently warm marmalade with raisins. Add eggs and whisk.
3. Add flour mixture to wet mixture, mix well, and pour into 4 small or 2 large muffin molds.
4. Pop into oven and check for doneness after 25 minutes.