Blog posts

How I Used My Preserved Lemons, Limes & Tangerines

How I Used My Preserved Lemons, Limes & Tangerines

Miscellany/Trivia

moroccan preserved lemons, limes, tangerines

A while back, I had a bit of a salt-curing extravaganza.  I preserved some Meyer lemons, some sweet limes and some tangerines.

After the work was done, I had a sleepless night of excitement dreaming up all the ways I would use my precious citrus.   It was a sugar plums dancing in their heads kind of moment.  (Some people never grow up.)

When you remove your cured fruit from the jar, rinse it well to remove the residual salt.  Finely mince the peel and add it to any number of dishes.  The peel is the most often used, but as you’ll see, I’ve also used the flesh and the juice — SPARINGLY — this is salty stuff.

Wanna see how I’ve used them so far?

preserved-tangerine

Harissa Wings with Moroccan Cured Lemon & Blue Cheese Dip – I pureed the flesh and peel of a salted lemon into the harissa marinade for the wings, and then folded some finely minced peel into the blue cheese dip for an extra hit of lemon.

harissa wings with preserved lemon

Cornish Game Hen with Aranciata and Preserved Tangerine Gastrique – I stuffed some minced tangerine peel and thyme under the bid’s skin.  I used more minced peel in the gastrique.

salted-tangerine-thyme

Potato Latkes with Meyer Lemon & Dill Creme Fraiche – I stirred some minced peel into the creme fraiche – simple, yet profound.

preserved-lemon-dill creme fraiche

Thai Noodle Salad with salted sweet lime – I tossed the minced peel into the salad, and used a bit of juice to add flavour to the dressing.

thai-noodle-salad

Preserved Lemon Twist in Maple Blossom Schnapps – tasty when the booze is gone!

maple-blossom-schnapps

Salt-Cured Sweet Lime and Ancho Mayo – peel pureed into homemade mayonnaise.

moroccan-cured-sweet-lime-ancho-mayonnaise

How have you used your preserved citrus?

6 Comments

  1. Reiko
    April 7, 2010 at 7:24 pm

    They all look delicious! I bought a jar of preserved lemon a few months ago, and I’ve been having a hard time coming up with an idea for using them. Using them for wing marinade sounds like a great idea!! By the way, how do you like Harissa? I’ve been interested but never tried.

    • Theresa
      April 7, 2010 at 7:55 pm

      Reiko — you`ll love the wing marinade, and the peel would also be nice pureed into a salad dressing. Harissa blends vary from label to label. I really like the jar I have (from a local spice company). I love the combo of smoked paprika and chilis.

  2. Heather
    April 7, 2010 at 7:54 pm

    I thoroughly enjoyed this post! I spend alot of time in Asia (esp. India) and they preserve alot of fruits and veg to deal with the hot weather. I love the pickles and preserves that come from this. Your English husband will certainly appreciate the pickles :)
    Great way to bring it back to N.American cuisine. I was inspired!

  3. Reeni
    April 8, 2010 at 6:03 pm

    You put your lemons to good use! Everything looks amazing!

  4. Amy
    November 12, 2011 at 2:04 am

    Wow, I like the way you think, lady! You came up with such creative uses–they all sound delicious!

Comments are closed.