tag:blogger.com,1999:blog-8603107829473043654.post107583633698920148..comments2024-03-28T01:32:46.604-04:00Comments on 66 Square Feet (Plus): Preserved lemonsMariehttp://www.blogger.com/profile/13632520557553405790noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8603107829473043654.post-11355887294794492612013-02-18T03:58:11.685-05:002013-02-18T03:58:11.685-05:00Hi Marie,
If you have not discovered Diana Henry ...Hi Marie,<br /><br />If you have not discovered Diana Henry yet, you might want to have a look at her recipe books on amazon I cannot remember if the recipe for preserved lemons with chicken and green olives is from Crazy water, pickled lemons or Food for plenty - both recipe books are amazing and the result was fantastic! <br /><br />Lisa, LondonAnonymoushttps://www.blogger.com/profile/15835188144389327549noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-1720696281115212662013-02-17T15:52:41.680-05:002013-02-17T15:52:41.680-05:00I'd love to have a lemon tree, here. They are ...I'd love to have a lemon tree, here. They are a staple, for me.<br /><br />I'm pretty sure I used too much salt - about 1 cup in the large jar. I'm making another batch that is far more conservative, with more lemon juice.Mariehttps://www.blogger.com/profile/13632520557553405790noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-58912234850364087742013-02-17T15:31:33.047-05:002013-02-17T15:31:33.047-05:00We've made them from organic Eureka? here and ...We've made them from organic Eureka? here and backyard Meyer lemons, when we lived in the Bay area. I miss that tree. Personally, I prefer the Meyer preserved lemons, but that might be because I made those first. And also because I just love Meyer lemons. Their skins are so soft and flesh like! Says Hannibal Lecter. When I preserved the Meyers I would put the pulp into recipes as well, the skins were very thin as you said and, because the lemons were sweeter to begin with, I found it was not bitter in the finished recipe. But that could be just me.<br />My preserved lemon recipe does not seem to use as much salt as yours appears to. Mine is from a now semi-memorized Paula Wolfert recipe that incorporates salt, lemon juice and cardamom. Is yours all salt or is that just the picture? <br />I envy you those lemons!<br />Enjoy!<br />Deirdrenoreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-59719094747334589052013-02-17T12:46:32.920-05:002013-02-17T12:46:32.920-05:00I bought preserved lemons and they were horrible! ...I bought preserved lemons and they were horrible! Yours look fresh and yummy. I know Meyer lemons are popular, but truthfully, I still love the Ponderosa variety - nice and sour and fragrant.Bow Street Flowershttps://www.blogger.com/profile/13874441825073852758noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-40217547559042998412013-02-17T12:36:41.631-05:002013-02-17T12:36:41.631-05:00I love your photographs!I love your photographs!Embernoreply@blogger.com