What would you do with a case of lemons?
• United States
10 Jun 08
Funny that I should read this post. Just last night I made a loaf of Sour Cream Lemon bread with a lemon flavored spread to go with it. I also was looking at a recipe for Lemon Butter that sounded really good. That would take quite a few of those lemons to make. Lemonade sound wonderfully refreshing as well. Lemon chicken is something else I would make.
• United States
11 Jun 08
I make preserved lemons all the time! It is so easy and goes great over fish or chicken in the oven. Here is a great recipe from Answers.com. I also put a few cinnamon sticks and bay leaves in mine. It is delicious! Preserved lemons are salted lemons. You can buy pre-made ones at markets that carry Middle Eastern foods. Here are 2 recipes from foodnetwork.com: Preserved Lemons (Emeril Lagasse) 2 to 3 dozen medium size fresh lemons, washed and patted dry 1/2 cup coarse sea salt, plus more if desired 1 (2-quart) glass jar with a non-metal lid*, sterilized Extra-virgin olive oil, for storing Cut the bud end off of 12 of the lemons, and slice them in half crosswise. In a mixing bowl, toss the cut lemons generously with the salt and place in the sterilized jar. Juice enough lemons to completely cover the cut lemons with liquid. Pour the juice into the jar. Use a wooden spoon to gently press the lemons down into the jar. Secure the lid and let sit in a cool dry place for 1 week. It is important to shake the jar daily to redistribute the liquid and salt. After 1 week, top the jar off with olive oil and store in the refrigerator. The lemons, can sit in the brine mixture longer than 1 week if desired, and will keep in the refrigerator for at least a year. *The acid from the lemons may corrode a metal lid. Yield: 1 quart Preserved Lemons 10 lemons (enough to fill a jar 3/4 full) Rock salt Large glass jar or plastic container with tops (no metal lids) Soak the lemons for 2 days before preparing this recipe. Change the water twice. Remove the nut end of the lemon (the end that attaches the lemon to the tree). Slice a cross two-thirds of the way up the lemon. Fill with rock salt, don't be shy. Place into glass jar. Repeat this process until there are enough lemons compacted into the glass jar. Make sure there is enough room (about 1/4 of the jar) left at the top to accommodate any excess juices from the lemons. Secure tightly with the lid and place in a cool dark place for at least a month. Some people add 1/2 cup of fresh water to encourage the process of preservation, with the addition of olive oil to act as a sealant on top of the lemons. These last two processes are not necessary. Some people also add cinnamon sticks and cloves or black peppercorns, it entirely depends on your individual taste. Simple is best. The lemons will then be preserved and ready to use. They last for about 4 years. Remember not to use a jar with a metal lid as this will affect the preserving process and the metal may erode. Recipe courtesy Ben O'Donoghue, Montes, London Show: Food Network Specials Episode: Planet Food: Morocco