Search Results for: preserved lemons

How to use preserved lemons in cooking and baking (recipe round-up)

I get asked so often how to use preserved lemons in cooking and baking, that I decided to expand my usual response into a post.

From what I have noticed, home cooks tend to purchase a jar of preserved lemons for a specific recipe – and then stuff the remainder in the back of the fridge for a year or two. Others get fired up over a DIY recipe, like my Spiced Preserved Lemons, but then don’t know what on earth to do with them afterward.

I use preserved lemons in practically everything. I should state from the beginning that I am a longtime devotee to preserved lemons and always have a jar or two in my refrigerator. Hopefully by the end of this post you are both inspired to stock your pantry permanently with preserved lemons and feel confident adding them to your cooking and baking.

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Spiced Preserved Lemons

finished jar

Written by Marisa of Food in Jars.

In 1988, my family packed up our station wagon and migrated north from Los Angeles to Portland, Oregon. I went from being a kid who’d never seen snow to one who was intimately familiar with mittens, scarves and moisture-wicking rain jackets.

Since then, I’ve always made the choice to live in climates that feature four distinct seasons (my younger sister went the opposite way and fled to Austin, Texas as soon as she was able). While I continue to be entirely pleased with my chosen city and its weather, I do find that come January, I need a little help dealing with the short, dark days.

meyer lemons

Where most people might choose sun lamps or strategically timed visits to points south, I ward off the effects of the winter blahs with prodigious doses of citrus. I buy clementines by the box, fill cellophane bags with navel oranges and once a season, splurge on a ten pound shipment of Meyer lemons from the Bay Area.

I make marmalade, curd, jelly, caramel sauce, infused sea salt, flavored olive oil, dried slices and salt preserved lemons. All told, I spend nearly two full weeks celebrating the fragrance and flavor of these sweet, thin-skinned lemons.

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Meyer Lemon Bundt Cake with Candied Lemons

At the prompting of a few friends and one sister, we’re watching The Kindness Diaries on Netflix as a family right now. One of our family ‘mottos’ is “Above all, be kind.” so the series dovetails nicely with how we are endeavoring to live out our lives.

For me, showing kindness nearly always translates into food for others, whether it be a meal delivered, dinner around my table or, more recently, hunger relief. Today’s recipe for Meyer lemon bundt cake is exactly the type of cake to bake for a friend and leave it, wrapped in a tea towel, on their front porch.

Equally worthwhile is to invite a friend over to join you for afternoon tea and cake. As long as cake is shared  – between friends or strangers – the world will continue to become a better place. I’m pretty sure I read that on a t-shirt somewhere.

I was going to save this recipe for Easter, but Meyer lemons are available right now and this cake needs to be on your baking list long before April.

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Eat Seasonal: Strawberry and Preserved Lemon Lassi

These early March days have been bitterly cold, but brilliantly sunny. Spring still feels like a long way off, even though we are already making plans for Easter in a few short weeks.

The sunshine is a promise of good things to come: the sweetest season of all, where we boil our own maple syrup. The sap won’t run until the weather warms up though, so in the meantime we are hunkering down and eating the stores from the preserves pantry and the freezer.

Barbara Kingsolver called March “the hungry month” in her inspiring memoir, Animal, Vegetable, Miracle: A Year of Food Life and it certainly is the least exciting month as far as produce goes. We must wait patiently for the ramps, rhubarb and asparagus, while trying to content ourselves with wrinkly apples, more winter squash and kale.

March is when I most frequently pop the lid off of a can of peaches or reach for a jar of pesto from the freezer. My palate needs an awakening and I am so grateful to my former self for making time to preserve the harvest.

Today’s simple recipe is a result of such planning; small Quebec strawberries, frozen in their prime, along with tangy preserved lemons marry in a sweet and salty lassi. It’s just the ticket to get me through the beginning of March.

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Christmas Stollen Madeleines with Preserved Lemon

Here’s a buttery, soft-spiced cake, studded with currants, slivers of almonds and a hint of candied orange peel, that makes a perfectly elegant holiday treat for breakfast, afternoon tea or dessert. Chopped preserved lemon adds a wonderfully tart touch to these stollen-inspired madeleines.

For me, Christmas preparations begin in the aisles of a gourmet bulk foods store with a wire basket slung over my arm studying arrays of tantalizing baking supplies.

I might be shopping for rolled oats and walnut halves so that we can make granola to gift to the school teachers. Other times my basket could hold a colourful assortment of candy for our after-school gingerbread project. There are always dried apricots and hazelnuts for my essential holiday fruit and nut crisps and loads of whole cloves so we can spend a snowy afternoon making orange pomander balls.

This year, I found myself stopping in front of a bin of beautiful candied orange peel that was sandwiched between the slightly more garish fruitcake mixed peel and the much-too-sweet candied pineapple chunks. My thoughts traveled back to a December afternoon long ago when Danny and I had worked side-by-side to produce a dozen stollen loaves straight out of the Joy of Cooking. We coated those beauties in powdered sugar, wrapped them in cellophane, and delivered them on Christmas Eve to loved ones. The German fruitcake makes a delicious breakfast, sliced and lightly toasted, with coffee, of course.

On an impulse, I scooped out a small bag of the perfectly cubed orange peel and added it my basket. I sought out dried currants and slivered almonds, too. Perhaps this would be the year I’d revisit a once-beloved holiday loaf.

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