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Nothing beats a mug of hot cider on a cold winter day. This recipe is great as it calls for fresh apple cider and pure maple syrup. Start with only 6 strips each of the orange and lemon peel, and adjust to taste.
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A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.
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This citrus-scented bread may create fond memories for your family.
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A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.
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This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
www.delish.com
Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough.
www.chowhound.com
Beer meets whiskey—an unusual blend that really works.