Saw in the NY Times today Mark Bittman's recipe for quickie preserved
lemons....for when you want to do a Moroccan dish or something and you
don't have time to let them sit for weeks.

Quick ‘Preserved’ Lemons

Time: At least 3 hours, largely unattended

4 lemons, unwaxed (or scrubbed of wax)

1 tablespoon kosher salt

2 tablespoons sugar.

Dice lemons, including peel, removing as many seeds as possible. Put
the lemons and their juice in a bowl and sprinkle with the salt and
sugar; toss well and transfer to a jar. Let the mixture sit for at
least 3 hours at room temperature, shaking the jar periodically. It
can be served at that point or refrigerated for up to a week.

Yield: About 2 cups.

On Mon, 18 Oct 2010 09:53:06 -0700 (PDT), ImStillMags
> wrote:

> Saw in the NY Times today Mark Bittman's recipe for quickie preserved
> lemons....for when you want to do a Moroccan dish or something and you
> don't have time to let them sit for weeks.
>
> Quick ‘Preserved’ Lemons
>
> Time: At least 3 hours, largely unattended
>
> 4 lemons, unwaxed (or scrubbed of wax)
>
> 1 tablespoon kosher salt
>
> 2 tablespoons sugar.
>
> Dice lemons, including peel, removing as many seeds as possible. Put
> the lemons and their juice in a bowl and sprinkle with the salt and
> sugar; toss well and transfer to a jar. Let the mixture sit for at
> least 3 hours at room temperature, shaking the jar periodically. It
> can be served at that point or refrigerated for up to a week.
>
> Yield: About 2 cups.

I haven't made this particular recipe, but I have made preserved
lemons so I know what the final product is like. This recipe seems
like it will produce something closer to the real thing.


Quick Preserved Lemons
From Cooking Light
by Vino Girl

45 min | 15 min prep

1/2 cup

* 1 cup water
* 2 tablespoons kosher salt
* 2 lemons, washed and quartered

Combine water and salt in a small saucepan; bring to a boil.

Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and
lemon rind is tender.

Remove from heat; cool to room temperature.



--

Never trust a dog to watch your food.

ImStillMags wrote:
> Saw in the NY Times today Mark Bittman's recipe for quickie preserved
> lemons....for when you want to do a Moroccan dish or something and you
> don't have time to let them sit for weeks.
>
> Quick ‘Preserved’ Lemons
>
> Time: At least 3 hours, largely unattended
>
> 4 lemons, unwaxed (or scrubbed of wax)
>
> 1 tablespoon kosher salt
>
> 2 tablespoons sugar.
>
> Dice lemons, including peel, removing as many seeds as possible. Put
> the lemons and their juice in a bowl and sprinkle with the salt and
> sugar; toss well and transfer to a jar. Let the mixture sit for at
> least 3 hours at room temperature, shaking the jar periodically. It
> can be served at that point or refrigerated for up to a week.
>
> Yield: About 2 cups.
>
Who cannot do that? But do they usually contain sugar?

I just got back from some Middle Eastern stores. (I had to get
some pomegranate molasses for the pantry.) I actually did see
some lemons in jar. Also date molasses (I don't think I have ever
seen that in a recipe) and some tarragon beverage (I like tarragon
in some things but can't quite see drinking it) and sumac molasses
(I LOVE sumac, but what on earth would this be used for?).

--
Jean B.

On Oct 18, 3:45*pm, "Jean B." > wrote:
> ImStillMags wrote:
> > Saw in the NY Times today Mark Bittman's recipe for quickie preserved
> > lemons....for when you want to do a Moroccan dish or something and you
> > don't have time to let them sit for weeks.
>
> > Quick ‘Preserved’ Lemons
>
> > Time: At least 3 hours, largely unattended
>
> > 4 lemons, unwaxed (or scrubbed of wax)
>
> > 1 tablespoon kosher salt
>
> > 2 tablespoons sugar.
>
> > Dice lemons, including peel, removing as many seeds as possible. Put
> > the lemons and their juice in a bowl and sprinkle with the salt and
> > sugar; toss well and transfer to a jar. Let the mixture sit for at
> > least 3 hours at room temperature, shaking the jar periodically. It
> > can be served at that point or refrigerated for up to a week.
>
> > Yield: About 2 cups.
>
> Who cannot do that? *But do they usually contain sugar?
>
> I just got back from some Middle Eastern stores. *(I had to get
> some pomegranate molasses for the pantry.) *I actually did see
> some lemons in jar. *Also date molasses (I don't think I have ever
> seen that in a recipe) and some tarragon beverage (I like tarragon
> in some things but can't quite see drinking it) and sumac molasses
> (I LOVE sumac, but what on earth would this be used for?).
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

there are lots of recipes using sumac and pomegranate molasses, but I
couldn't find anything about sumac molasses

Wonder what it tastes like?

ImStillMags wrote:
> On Oct 18, 3:45 pm, "Jean B." > wrote:
>> ImStillMags wrote:
>>> Saw in the NY Times today Mark Bittman's recipe for quickie preserved
>>> lemons....for when you want to do a Moroccan dish or something and you
>>> don't have time to let them sit for weeks.
>>> Quick ‘Preserved’ Lemons
>>> Time: At least 3 hours, largely unattended
>>> 4 lemons, unwaxed (or scrubbed of wax)
>>> 1 tablespoon kosher salt
>>> 2 tablespoons sugar.
>>> Dice lemons, including peel, removing as many seeds as possible. Put
>>> the lemons and their juice in a bowl and sprinkle with the salt and
>>> sugar; toss well and transfer to a jar. Let the mixture sit for at
>>> least 3 hours at room temperature, shaking the jar periodically. It
>>> can be served at that point or refrigerated for up to a week.
>>> Yield: About 2 cups.
>> Who cannot do that? But do they usually contain sugar?
>>
>> I just got back from some Middle Eastern stores. (I had to get
>> some pomegranate molasses for the pantry.) I actually did see
>> some lemons in jar. Also date molasses (I don't think I have ever
>> seen that in a recipe) and some tarragon beverage (I like tarragon
>> in some things but can't quite see drinking it) and sumac molasses
>> (I LOVE sumac, but what on earth would this be used for?).
>>
>> --
>> Jean B.- Hide quoted text -
>>
>> - Show quoted text -
>
> there are lots of recipes using sumac and pomegranate molasses, but I
> couldn't find anything about sumac molasses
>
> Wonder what it tastes like?
>
I didn't buy it, but maybe I'll get some when I go back to that
area.

--
Jean B.