Leftovers

 
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Citrus Stock/Stuice

When batching lots of juice for bar service or party prep, there are always leftover citrus husks that would otherwise just get thrown away. This recipe from Trash Tiki is a great way to use those husks and multiply your juice output.

  • Sugar

  • Citric & malic acid

  • 1.5 L Water

  • 1 kg Citrus husks

  1. Add 1.5L of water and bring to a boil

  2. Add 1kg of citrus husks and boil for up to* 5 minutes with lid on

  3. Remove pot from heat and strain. Give the husks a quick press to get the last of the liquid out

  4. Place liquid back on heat without lid, bring to boil then simmer and reduce by 1/3 of original weight. Total volume when reduced should be 1L

  5. Add 7% sugar (i.e. 70g for 1L - all citrus has some sugar in it anyway, and this helps stabilize too)

  6. Add acid - see below for best ratios

  • Lemon & Lime varietals - 2% Citric and 1% Malic Acid

  • Orange & Grapefruit Varietals - 1% Citric and 1% Malic

  • Mandarin, etc - 1% Citric and 2% Malic

    Mix at a 50/50 ratio with juice, filter, bottle, and it's good to go!

 
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Compost Cookies

My favorite way to use leftovers? Make cookies!

This recipe from the Momofuku Milk Bar is highly adaptable to whatever you have leftover from making cocktail ingredients. Got leftover Nut Pulp from making Orgeat? Make Cookies! Leftover raisins from an infusion? Cookies!

  • 16 tablespoons (2 sticks) butter, at room temperature

  • 2/3 cup tightly packed light brown sugar

  • 1 cup granulated sugar

  • 1 egg

  • 1/2 teaspoon vanilla extract

  • 1 1/3 cups flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon kosher salt

  • Leftovers

    (You can also throw in whatever you’ve got in your pantry. Chocolate chips? Potato Chips? Leftover Pretzel Bits? Cookies!)

Heat oven to 375 degrees F.

  1. Combine the butter and sugars, in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

  2. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

  3. Still on low speed, add the leftover bits and mix just until incorporated, about 30 seconds.

  4. Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.

  5. Arrange the chilled dough a minimum of 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.

  6. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.