Macerated Citrus Food

MACERATED STRAWBERRIES

Steps:

• Wash, hull, and slice strawberries and place into a large glass bowl. Stir in sugar and allow to stand for 30 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.
• If using Grand Marnier, citrus juice or balsamic vinegar, add at the same time as sugar.

MACERATED STRAWBERRIES

Steps:

• Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it.
• Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good.
• Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree.
• Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible.
• Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated.
• Refrigerate at least two hours, then serve over whatever pleases you.
• Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.

MACERATED CITRUS

Steps:

• Using a sharp paring knife, remove peel and pith from all citrus, following the curve of the fruit. Cut between the membranes to remove whole segments. In a large bowl, toss fruit with liqueur and sugar; let macerate in the refrigerator at least 1 hour or overnight. Just before serving, sprinkle in cranberries.

MACERATED STRAWBERRIES

Steps:

• Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

MACERATED STRAWBERRIES

Steps:

• Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.

MACERATED FRUIT

Steps:

• Combine your ingredients of choice in a medium bowl and toss together until the fruit is evenly coated. For inspiration, try some of my favorite fruit, herb and spice combinations, such as Peach and Ginger, Blackberry and Mint, Cherry and Cinnamon and Strawberry and Vanilla.
• Cover the bowl with reusable or regular plastic wrap and refrigerate for 24 hours, stirring about halfway through and gently pressing the fruit with a rubber spatula until the liquid completely covers the fruit.
• After the 24 hours, strain the liquid through a fine-mesh sieve, gently pressing on the fruit with a rubber spatula to extract as much juice as possible. Reserve both the fruit and the liquid. Discard any other solids, such as herb sprigs, whole spices or aromatics.
• Serving suggestions for the macerated fruit: Serve immediately on top of yogurt with granola, or desserts, such as grilled pound cake or ice cream. You can also muddle the fruit into cocktails or add it to sangria. The fruit can be refrigerated in an airtight container for up to 3 or 4 days or frozen for up to 6 months. Thaw before serving.
• The macerated liquid can be refrigerated in an airtight container for up to 1 week or frozen in an ice cube tray. Once frozen, cover with reusable or regular plastic wrap and freeze for up to 6 months. You can use a small offset spatula to help remove individual cubes from the tray, then thaw the macerated liquid as needed.
• Serving suggestions for the macerated liquid:
• Homemade soda: For 1 serving, pour 1/4 cup macerated liquid in a tall glass filled with ice, top with 12 ounces sparkling water and serve.
• Fruit shrub: For the shrub base, combine 1 part macerated liquid with 1 part apple cider vinegar (for example, 1/2 cup of each). Mix to evenly combine. For 1 serving, pour 1/4 cup of the shrub base into a tall glass filled with ice, top with 12 ounces sparkling water and serve.
• Fruit vinaigrette: Turn your shrub base (see above) into a vinaigrette. Whisk 1 part shrub base with 1 part neutral oil (such as canola, grapeseed or vegetable oil; for example, 1/4 cup of each) in a bowl until emulsified. Season the vinaigrette with salt and pepper. Refrigerate in an airtight container for up to 5 days.
• Fruit syrup: Bring the macerated liquid to a boil in a small saucepan over medium heat. Cook until reduced by half and thickened to the consistency of maple syrup-it should coat the back of a spoon without running off very quickly. Let the syrup cool completely, then serve over ice cream, pancakes, oatmeal, or yogurt and granola. The syrup also makes for a great gift when poured into a jar. It can be refrigerated in an airtight container for up to 1 week.