This post reminded me that Jenny and I recently made some preserved lemons. I had brought some oranges and lemons back from our trip to Southern California from my grandmother's trees. I'm wondering if my grandmother's lemons are Meyer lemons, they're so orange. Or, maybe they are just allowed to ripen fully on the tree. I'm always amazed at the citrus trees in general when I visit...they can have ripe fruit on them for months and can simultaneously have flowers blooming, my all-time favorite scent.
Anyway, I've been wanting to make preserved lemons for some time. I've actually never tried them, but they sound intriguing and complex in flavor. A local pizza place actually had a pizza with preserved lemons as a topping on one of it's specialty pizzas, but I never tried that particular one.
Jenny and I used this recipe for the preserving the lemons (which includes a wee bit of sugar and peppercorns), and there are recipes included on the post for what to do with said lemons (including putting them atop vanilla ice cream - whoa...sounds incredible! Sweet + salty + sour = wonderful). We have a couple more weeks before we can use these beauties...I can hardly wait! Oh, and the recipe says to use another lemon for juice to cover the lemons being preserved. The lemons from my grandmother's tree were so juicy that the jars were overflowing from just the lemons in them...amazing.
A couple other recipes that have inspired me lately are: this one for oatmeal cookies (I used whole wheat flour, would lessen the brown sugar next time a bit like I usually do, and used dried cherries)...best oatmeal cookies I've ever had...and this more sophisticated version of rice krispie treats. I havent tried the latter recipe yet, but it sounds divine (again, complex flavor).
Have you been experimenting in the kitchen? Any success?
I hope your week is going well!
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