"rmg" > wrote in message
m...
>
> HI,
>
> I'm using a preserved meyer lemon recipe which constitutes blanching and
> slicing the lemons. mixing with coarse salt, and jarring covered in lemon
> juice.
> The lemons are apparently used in Moroccan cooking - I just didn't want
mine
> to go to waste.
>
> I have 2 questions.
>
> 1. The recipe I'm using from epicurious just uses lemons, salt, and lemon
> juice. I saw another recipe which includes a few cinnamon sticks, allspice
> berries, and peppercorns. Are these essential? I have them all. Do they
> compromise the "meyer perfume?"
>

Not essesntial by any means, I would leave them out - but I like the intense
lemon fragrance that develops on its own,

> 2. Has anyone used these for things besides Moroccan dishes (which I'm
sure
> I'll try). If so what did you do? Did you also use the pulp? Thanks
>

The peel is useful any time you want to add lemon flavour and/or garnish to
a dish and can deal with the slight saltiness that comes with it. So
garnish for lemon chicken or margaritas is good. I have found no use for
the pulp.

David