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added over 3 years ago

Anything! And I'm not kidding. I've mixed them into homemade butter, served them over eggs, on any pasta dish. I've made preserved lemon salad dressing. Last week, I sliced the rinds thin and used them for cocktail garnish on a lemon thyme gin and tonic. The are my favorite condiment after kimchi and other ferments, I think.
Have fun!!!

added over 3 years ago

A favorite of mine which originated in a food magazine from New Zealand, DISH -- and the inspiration for

added over 3 years ago

They are beautiful, aren't they? I made some, too and they make a lovely jarful. So far I've used one for seasoning a chicken. It's great to have some other ideas!

added over 3 years ago

Preserved lemons are especially good with deeply grilled vegetables. The dark, bitter, char plays amazingly well with the salty brightness of the lemon. Try one quarter of a lemon finely minced with a half pound of grilled brussle sprouts, some olive oil, salt and a touch of red pepper flake.

added over 3 years ago

Make Pasta with Brussels Sprouts, Lemon and Almonds (leave out the bacon if you must):http://www.jacksonholefoodie....

Or whir them into a Lemony Caesar Salad:

Here's my favorite though: Morel-Smothered Chicken (use any seasonal fresh mushroom, and make vegetarian by leaving out the chicken and serving over polenta). http://www.jacksonholefoodie...


AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

In guacamole with grains of paradise and a good squeeze of fresh lemon juice. ;o)

Dan Soloway

Dan is the founder of Kitchen Options

added over 3 years ago

Think of dishes where you would use lemon - pasta, seafood or dishes with chickpeas.

added over 3 years ago

My favorite dish with preserved lemons is roasted cauliflower with preserved lemon (minced). Put in a heat safe dish - top with grated parm, bread crumbs and lastly, an egg yolk. Broil quickly, so that the cheese melts but the yolk is still runny. AMAZING.

added over 3 years ago

love the cauliflower idea, THanks!