Preserved Lemons (Millennium Restaurant) xpst

[Guest guest]

Morning everyone. I remember that I posted a recipe recently that called for

'preserved lemons' and said they are sold in some stores. Wellll, I finally

broke down and bought The Millennium cookbook and low/behold inside this

awesome book is the 'how-to' to make our own. Ok, life is short, I doubt I

ever will..... but you never know when the urge for preserved lemons may come

over ya and wouldn't it be nice to have some you made yourself? NO? Well,

ok.... ha ha ha

 

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

Preserved Lemons (Millennium Restaurant)

 

Recipe By : The Millennium Restaurant, San Francisco, CA

Serving Size : 24 Preparation Time :

Categories : Pantry items How-To

Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 lemons* -- cut each in six

-- wedges

1/2 cup fresh lemon juice

1 tablespoon sea salt

 

* Cut each lemon into wedges.

 

Place the lemon wedges in a clean 1 quart heavy glass or ceramic container with

a large opening. Add the lemon juice and salt and mix well with the lemons.

Add warm water to cover the lemons. Cover the surface of the mixture with

plastic wrap and top with a saucer to weigh down the lemons and keep them

submerged.

 

Let sit at room temperature for 5 days. After 5 days the lemons will be ready

for use, though 3 to 4 more days will make softer, less pungent lemons.

 

To store, refrigerate the preserve lemons in their brine for up to 2 weeks. To

use, rinse the lemon wedges of excess brine and salt.

 

Cookbook: The Millennium Cookbook - Extraordinary Vegetarian Cuisine, 1998.

(Ten Speed Press). Typed for you (and adapted for MC) by Brenda Adams

<adamsfmle and posted to RecipeCafe & Veg-Recipes (ONELIST.com)

on 4/24/99.

 

 

- - - - - - - - - - - - - - - - - -