Page 8 - Club Life Weekly 062921
P. 8
Recipe for the Week
Quick Preserved Lemons
Ingredients
Preserved lemons are a great
addition to any culinary 4 lemons
arsenal. Originating in 3 Tablespoons of fresh lemon juice
Northern Africa and Morocco. 1 Tablespoon of kosher salt
They are a quick way to add 3 Tablespoons of sugar
depth and dimension to salad
dressings, marinades, stews To prepare quick preserved lemons, start by
and even potatoes. The one rinsing the lemons in hot water to remove
caveat is that preparing them any waxy coating. Dry them and cut them in
the traditional way takes three half from blossom end to stem. Cut a small V-
shape in the middle of each half and remove
to four weeks until they are as many seeds as possible. Slice the lemons
ready to use. Once cured the thinly crosswise. Combine them with the salt
rind can be chopped raw or sugar and lemon juice. Place into a non-
used at the end of cooking. The reactive container. Make sure the lemons are
pulp can also be used in stews completely submerged. A layer of plastic
and dressings. With the quick wrap on tap will help with this. Label and
method you can achieve a date the container and leave out at room
similar flavor profile in just 1 temperature for twenty-four to forty- eight
day. hours. You can leave them out for up to ten
day for even better results. Store in the
refrigerator for up to two weeks.
