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.
SALTED PRESERVED LEMONS
This is a Moroccan recipe.
Provided by Jamie Oliver
Categories condiment
Time P4DT3h15m
Number Of Ingredients 7
Steps:
- In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
- Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;
PRESERVED LEMONS
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco's tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Provided by Julia Moskin
Categories condiments
Time 15m
Number Of Ingredients 4
Steps:
- Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams
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.
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- Cut about 1/4 -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom
- Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.
- The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).
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From allrecipes.com
- Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa. View Recipe. Preserved lemon is a must in this spicy, exotic Moroccan tagine that uses chicken thighs.
- Moroccan Preserved Lemons. View Recipe. See how incredibly easy it is to make preserved lemons from scratch. With lemons, salt, and a little time, you'll have enough preserved lemons in the refrigerator to use for up to an entire year.
- Aaron's Amazing Simple Beans. View Recipe. Preserved lemons are the secret to these easy Mexican-inspired kidney beans. They're a deliciously spicy addition to burritos and tacos, or served as a side with scrambled eggs for brunch.
- Moroccan Chicken with Saffron and Preserved Lemon. View Recipe. "Chicken thighs full of spice, garlic, preserved lemon, and amazing scents to take you right to the Mediterranean.
- How to Make Preserved Lemons. View Recipe. See how to preserve lemons in a salt brine until they lose their sharpness, resulting in a deeper citrus flavor and softened peel for a wonderful addition to rice and chicken, or to give your favorite dish a lemony zing.
- Roast Quail with Cured Lemon. View Recipe. Individual roast quails are coated in a spice mixture, pan-fried and topped with a piece of preserved lemon before they are roasted to perfection.
- Preserved Lemons. View Recipe. Lemon wedges are coated in kosher salt and preserved in lemon juice and olive oil for a delicious tangy condiment that will keep in the refrigerator for up to 4 months.
- Lamb Chops with Preserved Lemon (Moroccan Style) View Recipe. A rack of lamb is grilled with a fresh-tasting herb, olive, garlic, and preserved lemon mixture; arrange lamb chops on a platter and serve with couscous or tabbouleh and any remaining herb-lemon relish for a fantastic meal to share with friends.
- Citrons Confits Express (Quick Preserved Lemons) View Recipe. Try this microwave version for making preserved lemon to speed up the whole process, and be able to use them in a wide range of Moroccan and Middle Eastern dishes in just over 24 hours!
- More Like This. Top-Rated Moroccan Recipes. These Tunisian Recipes Will Add Big, Bold Flavors to Your Mediterranean Diet. Check Out Our Collection of Moroccan Recipes.
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