Right before I went on vacation in February, I was given a bag of fresh oranges. I didn't have time to bake or cook with them. In desperation, I preserved some jars. I cut the oranges into quarters and squished them into their own juices with salt between them (found the technique on Food52), figuring they'd keep like preserved lemons. Then I stuck the jars in the fridge and forgot about them.
Did I do the right thing? There's no reason oranges would act any differently than lemons, right? I haven't cracked open a jar yet. I'm kind of scared because I've never preserved anything before, so I have visions of dying of a horrible disease. How do I use them? Can they stand in for preserved lemons or will they taste weird?
Hello everyone--long time reader, first time starting a topic.
I'd like to try a recipe for roasted red pepper & feta scones. I know, scones are not diet food, but I'm trying to make them a little less fatty. The recipe calls for 3/4 c heavy cream. I'm wondering if I could substitute almond milk or maybe almond milk plus an extra egg yolk (there's 1 egg in the recipe already). The other fat in the recipe is 6 tbsp butter and 4 oz feta.
I did a little internet research and found a site that suggests using almond milk plus 2 tbsp oil in place of heavy cream, but at a 2:1 ratio (!). I'm skeptical. That seems like a lot of extra liquid.
Anyone have any experience with this? I'm not worried about dairy, so I'm open to other options, too.
Thanks for any advice you can give!
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