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Preserved lemons

Heather's picture

My Meyer lemon trees are very prolific this year so I made a couple of jars of preserved lemons last night. I'm gathering recipes to use in a month--do any of you have any you really like? I want to do the Joanne Weir Lamb Tagine for sure.
Also, has anyone tried any of the quick methods for the lemons--freezing, boiling, etc.?

Edited to add--I should have searched first--I've found several good recipes in the archive and also some comments on quicker methods. I'll read them when I have time. If anyone has something new I'd still love to hear about it.


Edited 2/6/2005 4:27 pm ET by Heather1

iguana667's picture

(post #30428, reply #1 of 22)

I use one of the boiling methods-- it works fine. Also, I really like preserved lemons in this tuna salad from epicurious:
http://www.epicurious.com/recipes/recipe_views/views/101961
I sub about 2T minced preserved lemon for the lemon zest in the recipe. Enjoy!

KarenP's picture

(post #30428, reply #2 of 22)

Molly Steven's book has quick lemony chicken with prunes, green olives and meyer lemons or Moroccan chicken wth green olives and preserved lemons. I've tried neither yet but if you're interested. let me know. I also have Paula Wolferts Slow Mediterranian which has chicken, fish, and potato dishes with preserved lemons if that interests you.

Heather's picture

(post #30428, reply #3 of 22)

Thanks so much--I have the Molly Stevens book on order so I'll look forward to trying those recipes. I'll have a look at the other book too.

ROBERTOLIMA's picture

(post #30428, reply #4 of 22)

Freeze the lemon juice like ice cubes.

Heather's picture

(post #30428, reply #7 of 22)

Yes, I do freeze lemon juice cubes when I have too much--also the zest. When I have too much basil I make pesto and freeze that in cubes. It isn't as good as fresh, of course, but it is nice to have in the winter.

Bethany's picture

(post #30428, reply #5 of 22)

I actually have an entire cookbook dedicated to cooking/baking with lemons. I wish I could copy and paste the recipes for you. I have no time to type them out, but if there is something you're looking for, it's most likely in there.

 


Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

 

Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

TracyK's picture

(post #30428, reply #6 of 22)

I've never made Moroccan chicken with preserved lemons and green olives, but I have eaten it several times, and it is SO good. Yum. I have a recipe at home I'd be happy to post... from some Moroccan cookbook I can't remember the name of.


You say I'm a b---- like that's a bad thing.

Heather's picture

(post #30428, reply #8 of 22)

Thanks Bethany and Tracy for the recipe offers--this is such a great group! I have lots to try for now--there were quite a few Moroccan recipes in the archives, including one for chicken with olives and preserved lemons from you Tracy. It came from a cookbook by Hillaire Walden, is that the one you are talking about? There was also one that sounded very good from FC.
Sounds like I need to preserve more lemons!

TracyK's picture

(post #30428, reply #9 of 22)

Ha! I should have known I had already posted it, LOL.


Yep, that's the one. I need to buy a whole slew of lemons and preserve some, one of these days, so I can make that dish... or perhaps make a trip to my local fabulous moroccan place.



You say I'm a b---- like that's a bad thing.

Billll's picture

(post #30428, reply #10 of 22)

This is funny-- I never heard of preserved lemons until a couple of weeks ago.  I'm in the 10th day of the preserving process with 26 to go! We will have Morrocan chicken in about a month. I used the heavy salt and press method-- after 6 days, cover with olive oil, tightly cover and  put in the refrigerator for a month.  You only eat the rind.

Adele's picture

(post #30428, reply #11 of 22)

You'll love them.  I like putting a bit in stews, salads, seafood, just about everything.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Heather's picture

(post #30428, reply #12 of 22)

I used a recipe from Joanne Weir--heavy salt, press into jar with bay leaves and cinnamon sticks, cover with lemon juice and seal. Leave for 30 days, turn occasionally. She doesn't add olive oil or refrigerate. We'll have to compare notes when we're done.

Adele's picture

(post #30428, reply #13 of 22)

and seal


Okay, are you talking about canning?   I have done the lemons with cinnamon, bay leaves and with and without oil, salt every recipe, but I have always, always refrigerated. 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

TracyK's picture

(post #30428, reply #14 of 22)

AFAIK, refrigeration is not necessary...


You say I'm a b---- like that's a bad thing.

Billll's picture

(post #30428, reply #15 of 22)

I think it is a cold cure, like curing olives.

Heather's picture

(post #30428, reply #16 of 22)

No, I'm not canning--just put a tight lid on the jar. No refrigeration needed in the recipe I'm using.


Edited 2/7/2005 4:27 pm ET by Heather1

sommersu's picture

(post #30428, reply #17 of 22)

I have been making this Chicken Tagine w/Olives and Preserved Lemons...its great.
Spice Mix
5 cloves garlic, finely chopped
1/4t saffron threads pulverized
1/2t ground ginger
1t sweet paprika
1/2t cumin
1/2t tumeric
Dry rub chicken pieces and let sit in refrig..3-4 hrs.
2Tbs. olive oil
3 med. onions, sliced thin
1 cinnamon stick
calamata olives pitted
1 lg or 3 small perserved lemons
1/2 c chicken stock
Juice of 1/2 lemon
Method
Heat oil and brown chicken well..remove to platter
Add onions to skillet and cook about 15 min, until lightly browned.
Add cinnamon stick
Put chicken on onions. Scatter w/olives. Quarter lemons, remove pulp and cut skin in fine strips. Scatter over chicken.
Mix stock and lemon juice..pour over chicken.
Cover and cook on low for about 30 min until chicken is done.

If you have a Tagine..use that instead of skillet..I dont have one!
I serve w/ cous cous w/toasted pistachios.

Some tweaks to the recipe..I sometimes add prunes and or chick peas.
I got this recipe from the NYTimes many yrs ago...
PS I use a 3 1/2 lb chicken cut in 10 pieces tips off the wings, breast cut in 4 pcs.

Heather's picture

(post #30428, reply #18 of 22)

Sounds delicious! 28 days to go! Actually I'm thinking about doing some of the quick frozen lemons just to try out all these great recipes right away.

soccermom's picture

(post #30428, reply #19 of 22)

What are quick frozen lemons? I'm seeing some good prices on lemons now and love lemon all year. I thought of freezing the juice with the zest in it in 1 cup packs. Do you have any other suggestions?

 


 

 

 

Heather's picture

(post #30428, reply #20 of 22)

I freeze the juice in ice cube trays, then put the cubes in a freezer bag. I also freeze the zest.
But what I was talking about is a quick version of the preserved lemons where you freeze them to speed up the process. This is from Diane Worthington, whose recipes are usually dependable. She attributes it to Suzanne Goin of Lucques Restaurant in LA. You prepare the lemons the same way as you do for the jar method (salt and lemon juice) but you pack them in a zip-lock bag and squeeze all the air out. You freeze them overnight and can use them the the next day. The ones you don't use right away are packed in a jar and refrigerated.

soccermom's picture

(post #30428, reply #21 of 22)

Oh, ok, sorry. I need the lemons for baking and can use the frozen juice for savoury if I need to. Thanks for the clarification.

 


 

 

 

Heather's picture

(post #30428, reply #22 of 22)

Seems to be a lot of people on the same wavelength--this was in the SF Chronicle email this morning --

"I don't have any specific recipes (for preserved lemons), but I use them liberally as flavoring agents. They're great tossed into the cavity of a chicken or slipped under the skin before roasting. Chop them up and use them with green beans, broccoli, spinach or just about any vegetable. They're great in pasta, especially to flavor a cream sauce or as an added boost to a tomato sauce. If you have bottled red sauce, chop up one-quarter lemon and add to that sauce, you'll be amazed at how quickly it freshens and transforms it. Minced preserved lemon is also great in a vinaigrette salad dressing or stirred into mayonnaise as a quick sauce for fish."