Since this is a citrus group and in the dead of winter for most of us, I'd thought I'd throw this out to you'all. I just made my annual batch of Honeybell-vanilla French toast made with sweet challah bread. Every winter when I get my Honeybell orange delivery from Florida, I make a batch. It's got Honeybell juice and cinnamon in it as well as Honeybell zest. I make up almost 2 loaves of it, cook it in a skillet, let it cool, then flashfreeze it in freezer on a cookie sheet for about 3 hours, then pop them in a ziplock bag and freeze. Whenever we want it, we just pop it in the toaster. With fresh maple syrup and crisp applewood smoked bacon, I guarantee it will cure any winter blahs (FRITZ! ) Thanks to my good friend John the chef for introducing me to this years ago.
Here comes winter, have some sunshine
http://imageshack.us/photo/my-images/46/photogrid1358715112080.jpg/