I preserved Meyer Lemons... now what?!
I set about preserving about a 1/2 dozen Meyer lemons in quarters about a month ago. I've used the "juice" on top of vegetables but not sure what else to do.
Any ideas? Links to recipes? Also, how long do they keep in the fridge?
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8 Comments:
Usually what you want to do is just use the zest. Most people don't use the flesh or the juice because it is so salty. Just cut away the flesh and the pith, and julienne or brunoise the zest and sprinkle on top of beef carpaccio, smoked salmon, use it in curries or morocan dishes. They keep about 6 months ni the fridge.
Jedi Chef at 9:05PM on 03/10/09
use them in a tajine, skin and all
adanson at 9:47AM on 03/11/09
I agree with adanson. use the whole thing.
chopped into soups or stews.
baste a chicken with it.
roast green beans or other vegetables with preserved lemons chopped and olive oil and shallot.
use the juice to make dressing or vinaigrette
make a compound butter.
yes they are salty but adjust the seasoning in the dish as necessary.
intheyearofthepig at 10:07AM on 03/11/09
Definitely would recommend making these meyer lemon ricotta cookies!
Chew on That at 4:19PM on 03/11/09
Salted lemonaid. Seriously. Absolutely glorious stuff.
Tokyorosa at 6:18PM on 03/11/09
wow, all great ideas! thank you... and Tokyorosa, i've already used the juice - salt and all - to flavor cocktails. love that salty/sweet combo.
mycherrypie at 9:51PM on 03/11/09
Consider yourself fortunate. Add them to a tajine. My favorite Moroccan cookbook loaded with simple recipes is Paula Wolfert's "Couscous and Other Good Foods".
I've preserved homegrown Meyer lemons in the past and they are really delicious, fragrant.
Pointy at 11:05PM on 03/11/09
Try grinding cut up lemons with pistachios and capers, add some olive oil to make a paste, and spread it on fish, and roast in the oven. The A16: Food + Wine cookbook has a recipe for this and it is excellent.
http://culinarystudio.blogspot.com
EddieH at 7:33AM on 03/12/09