{"id":671,"date":"2014-05-10T23:25:52","date_gmt":"2014-05-10T23:25:52","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=671"},"modified":"2014-05-11T02:31:44","modified_gmt":"2014-05-11T02:31:44","slug":"when-life-hands-you-a-lemon-make-preserved-lemons","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=671","title":{"rendered":"WHEN LIFE HANDS YOU A LEMON … MAKE PRESERVED LEMONS!"},"content":{"rendered":"

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In 1988 Paula Wolfert’s cookbook,\u00a0 WORLD OF FOODS,\u00a0 introduced me to PRESERVED LEMONS.\u00a0\u00a0\u00a0 The dishes in this book share common elements:\u00a0 deep, earthy flavours;\u00a0 richness without heaviness; and “big” flavour.\u00a0 Paula Wolfert is probably America’s most outstanding food writer.\u00a0\u00a0\u00a0 This book\u00a0 conveys the irresistible sheer pleasure of preparing extraordinary food.\u00a0 I have loved every recipe I’ve cooked from any of her books.<\/p>\n

PRESERVED LEMONS gives you that oh so important bold flavour.\u00a0 Use them in salads, to finish tagines, and definitely in Caesar Salads.\u00a0\u00a0 The recipe is quick and simple.\u00a0 Make lots because they keep months\u00a0 in your refrigerator.\u00a0 Put them into small jars.\u00a0 They make dazzling gifts.<\/p>\n

SEVEN DAY PRESERVED LEMONS<\/strong><\/p>\n

2 Ripe lemons, \u00a0 \u00a0\u00a0 1\/3 cup kosher salt (coarse),\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 cup lemon juice, \u00a0 \u00a0\u00a0 olive oil<\/p>\n

Scrub the lemons and dry well.\u00a0 Cut each lemon into four quarters leaving the bottom still attached.\u00a0 (so you’re not quite cutting all the way through).<\/p>\n

Fan the lemons and pack as much salt as you can between the wedges.\u00a0 Pack them into a 1\/2 pint glass jar with a glass or plastic-coated lid.\u00a0\u00a0\u00a0 Cover them with lemon juice (I use Real Lemon).\u00a0 Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day to distribute the salt and juice.\u00a0 To store, add olive oil to cover and refrigerate for up to six months.\u00a0 I always use at least 6-8 lemons.\u00a0 What luxury to have these lemons tucked away in your larder.\u00a0 Share them they are so wonderful.<\/p>\n

To use rinse the salt from the lemon wedge, peel the flesh away and toss.\u00a0\u00a0\u00a0 Then\u00a0 finely slice and enjoy the amazing salty lemon flavour.<\/p>\n

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WHEN LIFE HANDS YOU A LEMON … MAKE PRESERVED LEMONS!<\/span><\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Recipe Type: Condiment<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Total time: 30 mins<\/span><\/div>\n
PRESERVED LEMONS gives you that oh so important bold flavour. Use them in salads, to finish tagines, and definitely in Caesar Salads.<\/span><\/div>\n
Ingredients<\/div>\n
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  • SEVEN DAY PRESERVED LEMONS<\/li>\n
  • 2 Ripe lemons<\/li>\n
  • 1\/3 cup kosher salt (coarse)<\/li>\n
  • 1\/2 cup lemon juice<\/li>\n
  • olive oil<\/li>\n<\/ul>\n
    Instructions<\/div>\n
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    1. Scrub the lemons and dry well. Cut each lemon into four quarters leaving the bottom still attached. (so you’re not quite cutting all the way through).<\/li>\n
    2. Fan the lemons and pack as much salt as you can between the wedges. Pack them into a 1\/2 pint glass jar with a glass or plastic-coated lid. Cover them with lemon juice (I use Real Lemon). Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day to distribute the salt and juice. To store, add olive oil to cover and refrigerate for up to six months. I always use at least 6-8 lemons. What luxury to have these lemons tucked away in your larder. Share them they are so wonderful.<\/li>\n<\/ol>\n<\/div>\n
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      Notes<\/div>\n
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      To use rinse the salt from the lemon wedge, peel the flesh away and toss. Then finely slice and enjoy the amazing salty lemon flavour.<\/p>\n<\/div>\n<\/div>\n

      2.1.7<\/div>\n<\/div>\n

       <\/p>\n<\/div>

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