Tuesday, February 22, 2011
recipe: preserved lemons
A few weeks ago I posted a recipe using preserved lemons. You can purchase preserved lemons, but they are often very expensive and are simple to make. I used this process from Alice Waters at 101Cookbooks.com and added spices from the Moroccan method, adding whole cinnamon sticks, multicolored peppercorns, cloves and a bay leaf. Store for 3-4 weeks in the fridge then the lemons are ready to use.