lemon confit by Bake Bellissima

Preserved lemons, are simply fresh lemons that have been jarred with generous quantities of salt for at least two weeks. In that time, the lemon loses some acidity and develops a very deep fragrant flavor instead.

My grandmother kept large jars of preserved lemons in the refrigerator and used them in many dishes, including salads, chicken and beef.  Try this recipe from Eric Ripert and you will also find various uses for this great Mediterranean kitchen staple.

Preserved lemons

5 cups Kosher Salt

5 Tablespoons sugar

6 lemons washed and quartered

Mix the salt with the sugar. Toss the lemon quarters in half the salt and sugar mixture. In a clean quart-size jar, pour half of the remaining salt mixture into the empty jar. Add your coated lemons, and cover with the remaining salt. Leave in the refrigerator at least 2 weeks and up to at least 1-2 months. To use the lemons, rinse off the syrup and only use the rind.

You can toss the lemons occasionally in the jar to make sure they are coated.

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  • A few Passover dessert ideas: Pecan buttercrunch is a delicious addition to a Passover sweet table, serve it alongside a rich chocolate mousse, or this coconut sorbet. Another great choice is the nougat glacé, a refreshing way to end a meal. All the recipes are on bonjourcuisine.com. Feel free to DM with any questions or suggestions! #passover2019, #passoverdesserts, #passoverideas
  • Hello all! Hope you are energized this morning and ready to plan a beautiful Passover feast! Here are some beautiful salad ideas I found on @epicurious for inspiration: Farmer’s Market Quinoa Salad, Cauliflower “Rice” Tabbouleh, and Kale and Brussel Sprouts Salad. I love the freshness and color of these dishes to liven our tables. Find the recipes on Epicurious.com. Enjoy! #passover2019, #passoversalads, #passoverideas https://www.epicurious.com/recipes/food/views/farmers-market-quinoa-salad-56389873
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