Coriander-Clove Preserved Lemons

I'm not sure why I don't do these more often. Preserved lemons are so simple to make. They also add something incredible to a heavily spiced dish. Have you ever tried them? They take about 10 minutes to prep. And they are fairly flexible as well. But, then, you have to be patient for about a month. That's the hardest part.

I've done them with bay leaves; I've done them plain. For this version I decided to add in some coriander seeds, cloves, and peppercorns. I can't wait to see how they turn out.

Ingredients makes 1 pint

3 to 4 organic lemons (you want to be sure that you are using organic lemons since you'll be eating the peel)
5-6 t sea salt
1/2 t coriander seeds
2 whole cloves
1/2 t peppercorns
water
olive oil

Procedure

The number of lemons that will fit into your jars will vary, depending on the size of your lemons. I squeezed four into this batch.

Trim the ends off each lemon. Quarter each lemon, slicing them down just over three-quarters of the way down. You want to leave the lemons attached at one end.

Put a teaspoon of salt into the cavity of each lemon. Squeeze the lemon slices closed again.

Place coriander seeds, cloves, peppercorns and 1 teaspoon salt in the bottom of the jar.

Put a lemon in the jar, cut-side up. Firmly press down to squeeze out the lemon juice. Put a teaspoon of salt on top of the lemon. Repeat, this time, placing the lemon cut side down. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon and a fourth - if it will fit. Add a teaspoon of salt on top of the lemons. Cover the lemons with cool water. Pour a splash of olive oil over the top.

Cover the jar and let it sit at room temperature for 3 days. Shake and rotate the jar to keep the salt moving around. After 3 days move the jars to the refrigerator and let them sit for at least 3 weeks before using. A month is best. Store in the fridge. They will keep for at least 6 months.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog