PRESERVED MEYER LEMON RECIPES
PRESERVED MEYER LEMONS | JUST A PINCH RECIPES
I once tried some preserved lemons from a grocery store and they were terrible. I found this recipe a long time ago and have been making my own preserved lemons ever since. I use the Meyer Lemons because I have a tree but I have also made these with regular lemons and it works just as well. A little bit of these lemons goes a long ways. I only use a couple wedges in a chicken or fish dish.
Provided by Dorothy Curtis @CanbyDorothy
Categories Chicken
Prep Time 20 minutes
Number Of Ingredients 3
Steps:
- Quarter 1 lb of Meyer Lemons lengthwise and put in a medium bowl, cover, and freeze overnight.
- The next day set out on the counter and let thaw. When thawed toss with the salt.
- Pack the lemon wedges and salt into a 1 quart jar, pressing as you put them in to release some juice. Cover with a lid and let sit at room temperature, shaking occasionally.
- After 24 hours, add enough Meyer lemon juice to completely cover the fruit.
- Chill up to a year. Lemons will gradually get softer and darker.
- To use rinse and remove the flesh. Cut the rind into strips or dice and add to dishes. I love them with chicken and fish and added to soups. I have chopped and added under chicken skin before baking.
SOUTHERN BUTTERMILK SALAD DRESSING RECIPE - NYT COOKING
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
Provided by Mark Bittman And Sam Sifton
Total Time 10 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
Nutrition Facts : @context http//schema.org, Calories 70, UnsaturatedFatContent 5 grams, CarbohydrateContent 2 grams, FatContent 6 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 132 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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SOUTHERN BUTTERMILK SALAD DRESSING RECIPE - NYT COOKING
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Cuisine southern
Calories 70 per serving
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Cuisine southern
Calories 70 per serving
- Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
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- Some ingredients taste best atop a salad, rather than in it. Crunchy elements, like croutons or popcorn, run the risk of getting soggy when mixed with dressing, and others, like nuts and dried fruit, are best as is. Use two toppings at the most for a small salad, and one from each category for a big one; more than that, and things get confusing.• Cheeses: burrata, feta, mozzarella, goat cheese• Caramelized onions• Chopped or slivered toasted almonds, walnuts, pecans, hazelnuts• Thinly sliced avocado• Bread croutons, either thin slices or small cubes• Roughly torn bread, pita, or flatbread, toasted• Roasted chickpeas• Popcorn• Crisp-fried sliced onions or shallots• Toasted whole pine nuts• Sunflower, sesame or pumpkin seeds• Snipped herbs• Fresh berries and diced fruit• Minced preserved lemon rind• Pomegranate seeds• Spice mixes like togarashi or dukkah• Dried fruits and berries• Olives• Anchovies, white or traditional• Cornichons• Pickled onions• Capers (plain or fried) and caperberries
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