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03-25-2013, 12:43 PM | #2 |
In Search of a Life
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Love meyer lemons. Never preserved them, so I have no first hand experiences. Here are some ideas, though you may have already seen them:
http://www.eatingfromthegroundup.com...served-lemons/
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03-25-2013, 12:53 PM | #3 |
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Definitely hummus, very easy to make and always a popular dip. I spread it on sandwiches, too.
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03-25-2013, 01:02 PM | #4 | ||
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Quote:
Quote:
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03-25-2013, 01:08 PM | #5 |
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This thread is antiheterosexual!
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03-25-2013, 01:13 PM | #6 |
Cast Iron Jedi
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03-25-2013, 03:51 PM | #7 |
Mama Tried
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My wife does some lemon salt jar thing.
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03-25-2013, 03:52 PM | #8 |
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Never used them, but this sounds interesting.. Moroccan to Cambodian, interesting...
Usage Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be used with or without the pulp. Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice. Lemon Pickle is a standard accompaniment to curd rice, which is often the last course in South Indian Cuisine. The pickled pulp and liquid can be used in Bloody Marys and other beverages where lemon and salt are used.[2] The flavor also combines well with horseradish, as in American-style cocktail sauce. In Ayurvedic cuisine, lemon pickle is a home remedy for stomach disorders, and its value is said to increase as it matures.[3] In East African folk medicine, lemon pickle is given for excessive growth of the spleen.[4]
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03-25-2013, 04:14 PM | #9 |
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use with preserved tequila
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03-25-2013, 04:17 PM | #10 |
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Fire Me Boy I got a lemon preserved for ya.
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03-25-2013, 05:57 PM | #11 |
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FMB,
Look for tagine of chicken and olives. http://moroccanfood.about.com/od/mor...hick_lemon.htm Serve with rice pilaf or cous cous. We made it today in the advanced food preparation class I teach. It is very good. They are also good with oily fish(sardines, mackerel, tuna) Angelo |
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03-25-2013, 06:19 PM | #12 |
This place entertains..
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Meyer lemon infused tequila, then meyer lemon margaritas! Good Stuff!
http://onemartiniatatime.com/meyer-l...-margaritas-3/ |
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03-25-2013, 06:37 PM | #13 |
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Will they make waffles crisp?
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03-26-2013, 06:32 AM | #14 |
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LOL, don't be a dick, dick...
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03-26-2013, 06:35 AM | #15 |
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We have a lemon tree that has lemons the size of grapefruit. My wife squeezes them and freezes the juice. She uses it on everything she cooks. My son uses it as salad dressing.
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