Putting my preserved lemons to good use.
So, here’s the recipe I promised for using the Preserved Lemons.
I have been looking for something to use my preserved lemons with since I made them back before Christmas. This year our Myer Lemon tree produced about 18 lemons or that’s what was left after squirrels or some other critter pulled some off, nibbled a little on the green, unripened lemons and left them before going on to destroy something else.
I have to say, opening up a Bon Appetit magazine, that I did not order, and seeing this potato dish with PRESERVED LEMONS excited me. Ok, it’s just potatoes but now I can use my lemons. About the magazine — I was curious why I got the magazine as I haven’t taken this one for at least 15 years and didn’t want to be charged later for some type of renewal. Long story short is I ordered something at Christmas from a company that gave me a free year’s subscription. So, guess I will enjoy it until next year and maybe I will decide to renew it.
The preserved lemons were so easy to make. If you find lemons on sale sometime try making a couple of jars. They are as simple as cutting in quarters, packing with salt, putting in jars and just keep pushing them down until they make juice. You may have to add a little juice to top off the jar but that’s it. Refrigerate them for a few weeks and they are ready to go. I have read to use them in risottos, salad dressings and salads; and I’m sure there are lots of other recipes out there using them. Oh, and you only use the rind when you get ready to put them in a dish, throw away the lemon pulp, seeds, etc and chop or sliver up the lemon rinds.