Preserved Lemons

001Our Mediterannean tagines have been spot on with spicing, but truth is, our lemon ingredient was roasted, not preserved. The result…the random hit of concentrated lemon without the acidic throat attack was judged agreeable. And yet, we’ve been impressed with the versatility of preserved lemons stirring the rinds [not the juice or pulp] like canary yellow candy bits or ribbon strips into mashed potatoes, cauliflower puree, hummus, rice, couscous, quinoa, a dizzying array of applications especially welcome in the winter months and quite authentic in your next tagine.

When we looked, recipes for preserved lemons were varied, but you get the idea if you think lemons, lemon juice, flaky salt [kosher will do nicely] and time. Simply rinse your lemons, cut into attached quarters, salt liberally and squeeze into a mason jar. Fill to the brim with more lemon juice. Now wait. Store in the pantry for several days, then in the fridge for up to six months. When ready to use, simply rinse off the salt of what you need, chop or julienne the rind and add like seasoning a la minute. Fragrance and flavor will develop in the heat of your dish. Worth the wait.

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