I’ve had preserved lemons on the mind since Thanksgiving. So I was thrilled to see them paired with bay leaves and included in McCormick’s Flavor Forecast (TM) 2010. With origins in North African and Middle Eastern cuisine, lemons are brined in salt and their juice for at least one week. The result? Bitter, tart, and salt combine to give the lemon interesting complexity that will brighten dishes like ho-hum roast chicken, and awaken grains like cous cous. I’m going to try them in a relish for roasted fish. Here’s a recipe for preserved lemons courtesy of McCormick. (Photo courtesy of McCormick, as well.)
- 6 large lemons or 12 Meyer lemons, scrubbed
- ⅔ cup kosher salt
- 4 McCormick® Bay Leaves, torn into pieces
- 1 to 1½ cups fresh lemon juice (from 5 large lemons or 10 Meyer lemons)
- Sterilized jar with lid (6-cup capacity)
- Bring water to boil in large saucepan. Add lemons; cook 5 minutes to soften peel. Drain. Dry lemons well. Cut each lemon into 8 wedges, discarding seeds.
- Mix salt and bay leaves in large bowl. Add lemon wedges; toss to coat well. Using a sterilized spoon, pack lemons and salt tightly in sterilized jar. Add enough lemon juice to fill jar to the rim. (Lemon wedges should be completely covered in salt and lemon juice.) Cover jar.
- Let stand at room temperature in cool dry place 7 days. Shake jar gently each day to redistribute lemon juice and salt.
- To use preserved lemon, remove lemon with a clean utensil. Rinse the lemon under running water, removing and discarding the pulp. Once opened, refrigerate preserved lemons in covered jar up to 6 months.
And check out this recipe, which sounds healthy and full o’ flavor – Simmered Moroccan Chicken with Preserved Lemon. See what other flavors made the 2010 forecast!
-alyce eyster
Thanks for stopping by. Here's to great food and good thymes! -