Thursday, May 14, 2020

Decadent Moroccan Preserved Meyer Lemons Recipe!


Decadent Moroccan Preserved 
Meyer Lemons
Pic. 3

Pic. 4

Spices & Sea Salt

Meyer Lemons packed with Sea Salt
Pic. 2

Pic. 1

Meyer Lemons

Different Shape 16 oz. Jar

Different Shape 16 oz. Jar

Different Shape 8 oz. Jar

Different Shape 8 oz. Jar


Moroccan Preserved 
Meyer Lemons as a Gift
Pic. 5


Thyme-Infused Crispy Chickpeas with  
Moroccan Preserved Lemons
Pic. 6

Moroccan Preserved Meyer Lemons are delicious, versatile and add a distinctive flavor to sweet and savory culinary creations. In addition, to their decadent culinary flavor enhancements, a beautiful jar of Moroccan preserved Meyer Lemons 0n the kitchen counter not only inspires cooking, it also makes the kitchen more inviting. Not to mention, it makes a beautiful and unique gift too, pic. 5.

I preserve Meyer lemons over other varieties, because, they are delicate, tangy and sweet and add an exquisite flavor to grilled, roasted or sautéed veggies,
tagines, couscous, hummus, sweet & savory tarts and galettes (with fruits such as blueberries, apricots, peaches & figs and veggies such as zucchini & yellow squash) and some finely-diced little pieces to vanilla gelato! The flavor is simply amazing!

So, let's get started with the recipe! 

Ingredients:
6-8 Small Meyer lemons (16 oz. jar)
6 Tbsp. fine sea salt
2 Bay leaf
1 Cinnamon stick
1 Small dried chill pepper
A few coriander seeds
A few multi-color pepper corns

Instructions:
1. Gently scrub the lemons with a vegetable brush and pad dry them.
2. Cut off the little rounded part at the stem end. Then, make a large cut by slicing lengthwise downward, stopping about 1-inch from the bottom, then making another downward slice, so you’ve incised the lemon with a plus (+) shape, Pic. 1
3. Pack sea salt into the lemon where you made the incisions: use about 1 tablespoon per lemon, Pic. 2
4. Put the salt-filled lemons in a clean, 16 oz. glass jar with a tight-fitting lid. Add a few coriander seeds, a few multi-color pepper corns, a bay leaf, a dried chili pepper and a cinnamon stick, Pic. 3
5. Press the lemons very firmly in the jar to get the juices flowing. Close the lid and let stand overnight, Pic. 4
6. The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren’t too juicy, add more freshly-squeezed lemon juice until they are sunken.
7. After one month, when the preserved lemons are soft, they’re ready to use. Store the lemons in the refrigerator, where they’ll keep for at least 6 months. 

To use: Remove lemons from the liquid and rinse. Split in half and scrape out the pulp. Slice the lemon peels into thin strips or cut into small dices. You can also press the pulp through a sieve to extract the tasty juice, which can be used for flavoring. Below are just a few recipes to enjoy your Moroccan Preserved Lemons, but there are countless other dishes you can use it for (just let your culinary imagination run wild and have fun in your kitchen).

Thyme-Infused Crispy Chickpeas with Moroccan Preserved Meyer Lemons Recipe: 
This is one of my most favorite dishes, which I enjoy by itself, in salads or with sweet and savory couscous. It's very easy to make with ingredients you most probably already have in your pantry. Plus, you get to enjoy your own Moroccan preserved Meyer lemons in this recipe. 

Ingredients (
serving size 4): 3 cups cooked or canned chickpeas (drained, rinsed and pad dried with paper towel), 1/4 olive oil, 1/3 tsp. sea salt, 1/2 tsp. za'atar Moroccan spice (or cumin powder), 1 tbsp. Meyer lemon rinds, 2 tbsp. Meyer lemon juice, 1/4 cup thinly sliced Moroccan preserved lemons (remove pulps first and then slice) and 1/4 cup fresh thyme leaves. 

Instructions:
 Add olive oil to a large frying pan to coat the bottom, heat over medium-high heat until the oil begins to shimmer, slowly add chickpeas to the pan, spread them evenly and fry for 5-7 minutes, stirring a couple of times until chickpeas are golden and crispy. Add thyme leaves, sea salt, za'atar spice, toss a couple of times and remove from the heat. Transfer to a serving plate and garnish with thin strips of your Moroccan preserved lemons, Meyer lemon rinds, sliced radishes, and then pour the Meyer lemon juice over them evenly, pic. 6. 

Salads with Moroccan Preserved Meyer Lemons Recipe
Mixed greens or arugula with caramelized or fresh pears, diced dried apricots, crushed toasted pistachios and 1/2 tsp. cumin seeds lightly toasted on skillet and for salad dressing, a drizzle of extra virgin olive oil and Meyer lemon juice. 

Sour Cocktail with Preserved Meyer-Lemon-Mint Recipe:
Put a couple of 1 inch slices of your decadent preserved Meyer lemons (pulps removed) in a glass, add 1/4 cup gin, vodka or tequila, a couple of ice cubes, 1/2 cup of sparkling water, 2 crushed fresh mint leaves, stir a couple of times, garnish with a fresh mint sprig and you'll have a heavenly drink beyond description!

Enjoy!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

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