Sunday, January 8, 2012

I've been making things!

My mind has just stubbornly refused to let me commit them to blog!  So...before Christmas, I stumbled across some Meyer lemons for sale at our local King Soopers.  I'd heard so much about them in my canning cookbook perusal - they are the end all and be all of lemons - so into the cart they went.  I pulled out 2 jars, sterilized the bejeebers out of them as this was a "sit on the shelf in a cool, dark place" project, and set to work with gloves on to protect my Colorado-dry winter cuticles from the salt.

oh so pretty!

My recipes, I looked over several, directed me to slice off the ends, quarter the lemons (but not all the way through), pack salt (kosher or sea) in between the wedges and stuff in the jars.  I also added bay leaves - I really need to hit Savory Spice soon and pick up some fresher bay leaves - black pepper corns, and cinnamon sticks.  Cover with more lemon juice and off to the shelf it went!

After several weeks on the "cool, dark shelf" of my basement pantry
Two nights ago, I made dinner with my preserved lemons!  Chicken, Artichoke Heart and Preserved Lemons with Rice.  It was delicious although in the future, I have a better idea of how much preserved lemon to use.  I pulled a quarter out using a clean fork and butter knife (to separate it from the rest of the lemon) and diced it very fine before adding it to the mixture in the pan.  The lemon rind was softened and the whole jar had a clean, salty-sweet smell.  Risotto may well be up next, but I am certainly on the hunt for new recipes involving preserved lemons.

the lemon peel had softened and the overall smell was divine

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