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Jean-Georges's Orange Dust

Known as an excellent seasoning for sauteed, broiled, or roasted meats, the golden powder -- made by grinding navel-orange peels that have been baked until dry -- adds color and sweet piquancy to Jean-Georges's sauteed shrimp.

  • yield: Makes 2 to 3 tablespoons




  • 2 navel oranges
  • 1/4 cup sugar
  • 1/2 teaspoon canola, grapeseed, or other neutral-flavored oil


  1. Step 1

    Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.

  2. Step 2

    Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.

  3. Step 3

    Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.

  4. Step 4

    Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.

  5. Step 5

    Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.

Martha Stewart Living, November 1998

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