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Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Perfect ice spheres — minimal surface area, maximum chill
Concentrated lemon — cakes, frostings, glazes, curds
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Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Perfect ice spheres — minimal surface area, maximum chill
Concentrated lemon — cakes, frostings, glazes, curds
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preheat the oven to 375. spread the benne seeds on a baking sheet and bake for 45 minutes, stirring once, until browned and fragrant. transfer 1/2 cup of the seeds to a mini food processor and let cool; reserve the remaining 1 tablespoon of seeds for garnish. add the lemon zest and juice and 1/4 cup of cold water and puree until a paste forms. with the machine on, drizzle in 1/2 cup of the olive oil. season the dressing with salt and white pepper. in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. add the panko and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. season with salt and white pepper; let cool completely. in a large bowl, toss the lettuce with the dressing and season lightly with salt. sprinkle the toasted panko on top, garnish with the reserved 1 tablespoon of toasted benne seeds and serve.