QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
Steps:
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
PRESERVED LEMONS
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by THOMASSHERBOURNE
Categories 100+ Everyday Cooking Recipes
Time P7DT15m
Yield 32
Number Of Ingredients 4
Steps:
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g
PRESERVED LEMONS
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads.
Provided by Paula Wolfert
Categories Citrus Condiment Lemon Spice
Yield Serves 6; makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
- 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
- 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
- According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
- Paula Wolfert shares her tips with Epicurious:
- •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
QUICK LEMON PUREE RECIPE (TRY WITH LIMES!)
Add some depth and complexity to any dish by making a quick lemon paste. It's as close as you can get to pureed, preserved lemons without waiting for them to cure at home or making a special purchase.
Provided by Tracey
Categories Condiments
Time 15m
Number Of Ingredients 5
Steps:
- Wash the lemons. Make sure to remove any waxy residue.
- Trim the ends and discard.
- Slice into ¼" slices and remove the seeds.
- Combine the sliced lemons, lemon juice, water, salt and herbs (if using) in a small saucepan and simmer over medium-low heat and cover. TIP: Check often to make sure the liquid hasn't evaporated. Add more water or lemon juice if needed.
- Simmer until the rinds are tender and translucent, 10-15 minutes.
- Let cool completely.
- Remove any herbs, if using.
- Transfer to a blender (I like to use my Nutribullet for this) and puree until thick and smooth (think baby food consistency). If too thick, add water or more lemon juice, 1 teaspoon at a time.
- Store in a small airtight jar and refrigerate for up to two weeks or freeze (see note).
Nutrition Facts : ServingSize 1/2 teaspoon, Calories 3 calories, Sodium 290 mg, Carbohydrate 1 g
PRESERVED LEMON PASTE
Serve this paste with the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.
Provided by Martha Stewart
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Place lemons in the bowl of a small food processor or in a mortar; process or grind with a pestle until smooth. Add olive oil and paprika; pulse or mix just to combine.
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- Make an irresistible labane dip by mixing the preserved lemon into your yogurt and top it with olive oil and za’atar.
- Tuna Salad! Make a quick meal by mixing your tuna fish with harissa, preserved lemon with or without mayo. The citrusy flavor will uplift the salad altogether.
- Mix with olive oil for a super simple yet impressive vinaigrette salad dressing. A few salad recipes for inspiration: Lettuce Salad, Roasted Pepper Salad with Burrata and Za’atar Chips, my everyday salad and this Roasted Pepper & Chickpea Salad.
- Make instant ceviche by mixing raw fish with the preserved lemon and add your preferred ingredients to go with it. This is our version of Red Snapper Ceviche.
- Create an irresistible tahini dip/dressing by replacing the lemon in the recipe with the lemon paste. Try our recipe for Lentil & Tahini Dip .
- Add it to your cocktails for a bright surprise. Try our Bloody Mary recipe, tequila-based Sunrise Ruby, rosemary and preserved lemon flavored Lemon Sting and our Let me be, Lemon Bee gin cocktail.
- Potato salad works so well with preserved lemon. You can make a more traditional version or this Moroccan inspired recipe with harissa.
- Smoked fish makes a great combination with preserved lemon. They are both salty ingredients so, you need to watch the amount, but when used right, it is just *chef’s kiss*.
- Roasted salmon has become one of the most loved recipes we shared. Just two ingredients; salmon and preserved lemon paste. It’s quick, healthy, and so tasty.
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- 1. Rinse lemons. Combine all ingredients in a small saucepan set over medium-high heat. Simmer until salt is dissolved, 1 to 2 minutes, then lower the heat to medium-low. Cover and cook until the lemon rinds start to look translucent, about 12 minutes.
- 2. Set aside to cool slightly, then transfer to a food processor (or blender) and blitz until smooth and thick. Add a tablespoon of water if you need to thin out the mixture; the result should be spreadable paste.
- 3. Transfer the preserved lemon paste (at room temperature) and pack well in an airtight jar with a secure lid. If not using immediately, pack to the bottom of the jar and pour a thin layer of olive oil over the top. Cover and keep in the fridge for up to 2 weeks.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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