Whisk in the citrus zests and juices, garlic and minced thyme; let cool slightly.
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Make the orange yogurt: In a small bowl, mix the yogurt with the zests and salt.
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"It evenly minces garlic and ginger and zests citrus quickly," says Ali LaRaia, chef and cofounder of The Sosta in New York City.
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"I'm from the Amalfi Coast and over Christmas, my mum would always make sea bass carpaccio with the zests of the bergamots which grow there on top," he explains.
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He zests two lemons and sets them aside, dumping two bird chiles and two teaspoons of sugar into the pot before removing it from heat altogether and letting it cool.
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Made with separated eggs to achieve lightness, her version is at once rustic and refined, fragrant with orange and lemon zests, vanilla and cinnamon, and lightly dusted with powdered sugar.
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This simple device has a comfortable-to-hold silicone handle and an 8-inch, stainless steel, sharply etched blade that easily grates and zests citrus, garlic, coconut, carrots, cheese, and just about anything else you want to reduce to finely ground fragments.
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Poaching is done in syrup full of wine, with the spices and zests. The mixture is brought to the boil; the pears need to stay slightly firm. They are then drained, thus allowing the wine to be reduced by letting it boil and become a thicker sauce. The dessert is served cold or lukewarm.
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" Peach, blueberry, and alpine strawberry galette The fruits used in these types of galettes are typical seasonable and can include one or more of apples; berries such as strawberries or blueberries; or stone fruits such as peaches, plums, nectarines, or cherries. Various spices, zests, or peppers can be added in the preparation process if desired. The pastry base is often homemade but can also be commercially purchased. Bon Appétit magazine has written of such galettes, "They're casually impressive and photogenic, but in that 'Oh, I just threw this together' way.
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A zester zests an orange A Microplane grater / zester in use A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit. A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath.
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