LEMON CONFIT
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time P21DT5m
Yield 3 lemons
Number Of Ingredients 4
Steps:
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
LEMON CONFIT
Provided by Sondra Bernstein
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.
MARTHA'S LEMON CONFIT
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
- Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar, and covering each layer of lemons with salt. Seal the jar, and refrigerate.
- The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
- To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Dice or julienne, and add to salads, stews, or grain dishes.
LEMON CONFIT
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.
Provided by zeldaz51
Categories Fruit
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cut the lemons in half; squeeze the juice and reserve it for another use.
- Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
- Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
- Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.
Nutrition Facts : Calories 66.4, Fat 0.3, Sodium 934.5, Carbohydrate 10.1, Fiber 2.7, Sugar 2.8, Protein 1.1
LEMON CONFIT
Provided by Food Network
Time 8h10m
Yield 5 lemons
Number Of Ingredients 3
Steps:
- Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.
LEMON CONFIT OR PRESERVED LEMONS
Make and share this Lemon Confit or Preserved Lemons recipe from Food.com.
Provided by Ambervim
Categories Very Low Carbs
Time 10m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
- Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
- The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
- To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.
Nutrition Facts : Calories 100.9, Fat 1, SaturatedFat 0.1, Sodium 339527, Carbohydrate 32.4, Fiber 9.7, Sugar 8.7, Protein 3.8
CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)
This microwave recipe for preserved lemons speeds up the whole process. They make the perfect accompaniment to Moroccan tagines or couscous. Refrigerate after opening.
Provided by MadeInCooking
Categories Side Dish Sauces and Condiments Recipes
Time P1DT20m
Yield 8
Number Of Ingredients 5
Steps:
- Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
- Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
- Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.5 g, Sodium 873.6 mg
LEMON CONFIT
Provided by Martha Stewart
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
- Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
- The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
- To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.
LEMON CONFIT
Yield makes about 4 cups
Number Of Ingredients 6
Steps:
- Plunge the lemons into a pot of boiling water (this softens any outer layer of wax). Drain, rinse, then wipe the lemons clean. Dry the lemons, then slice them very thin. Discard the ends and remove and discard the seeds. In a small bowl, combine the shallots with the garlic. In another bowl, mix the salt with the sugar.
- Arrange a layer of lemon slices in the bottom of a medium container with a lid, making sure not to overlap the slices. Sprinkle the lemons first with a little shallot mixture, then with some salt and sugar mixture. Repeat, layering lemons in stacks and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. As you carefully layer the lemons, layer in stacks. Cover the container and refrigerate for 3 days, flipping the stacks halfway through the process, allowing all the lemon to cure evenly.
- Remove and drain the lemons in a strainer for 15 minutes or so. Discard the liquid. Pack the drained lemons tightly in a jar or other clean container and top off with oil, making sure to cover all the lemons. The confit can be used immediately or kept in the refrigerator for at least a month.
More about "lemon confit recipes"
LEMON CONFIT RECIPE - ERIC RIPERT | FOOD & WINE
From foodandwine.com
Servings 4Total Time 15 minsAuthor Sharonc
LEMON CONFIT | SAVEUR
From saveur.com
BRAISED LAMB SHANKS WITH LEMON CONFIT - FOOD REPUBLIC
From foodrepublic.com
HOW TO MAKE MEYER LEMON CONFIT - TASTE WITH THE EYES
From tastewiththeeyes.com
HOW TO MAKE MEYER LEMON CONFIT – FOOD IN JARS
From foodinjars.com
LEMON CONFIT RECIPE | GOOD FOOD
From goodfood.com.au
LEMON CONFIT RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE LEMON CONFIT SLICES - CITYLINE
From cityline.tv
SHALLOT-LEMON CONFIT RECIPE - JEAN-GEORGES …
From foodandwine.com
BEAN CONFIT WITH LEMON, SAFFRON, AND ALL THE ALLIUMS
From bonappetit.com
LEMON CONFIT PASTE | ON BEING ENOUGH
From onbeingenough.com
IF LIFE GIVES YOU LEMONS, MAKE MEYER LEMON CONFIT
From setthetablewithlove.com
LEMON CONFIT - FOODS AND DIET
From foodsanddiet.com
RECIPE: FENNEL, LEMON AND GARLIC CONFIT | KITCHN
From thekitchn.com
LEMON CONFIT RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MASON JAR RECIPES: HOW TO MAKE GARLIC CONFIT & PRESERVED LEMON
From betterafter50.com
LEMON CONFIT - GLUTEN FREE RECIPES
From fooddiez.com
SOUS VIDE PRESERVED LEMON CONFIT - AMAZING FOOD MADE EASY
From amazingfoodmadeeasy.com
THE 5 BEST SUBSTITUTES FOR PRESERVED LEMON - AMERICAS RESTAURANT
From americasrestaurant.com
FOOD WISHES RECIPES - CURED LEMONS - THOMAS KELLER'S CURED …
From youtube.com
LEMON CONFIT RECIPE: GREAT TASTE WITH 8 INGREDIENTS
From hadipisir.com
LEMON CONFIT | ON BEING ENOUGH
From onbeingenough.com
LEMON CONFIT - ALL MY CHEFS
From allmychefs.com
SWEET LEMON CONFIT - SOLO FOOD - RECIPES FOR ONE
From solofood.fr
CHEF MARK PEEL'S RECIPE FOR LEMON AND GARLIC CONFIT ON STARCHEFS
From starchefs.com
COOKING 101: WHAT EXACTLY IS CONFIT? LEARN HOW TO CONFIT
From masterclass.com
LIMONCELLO LEMON CONFIT | RICARDO
From ricardocuisine.com
LEMON CONFIT IN EXTRA VIRGIN OLIVE OIL - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
CONFIT LEMONS — LA FROMAGERIE
From lafromagerie.co.uk
HOW TO MAKE CONFIT LEMON - DELICIOUS BY EMMA
From deliciousbyemma.com
HOW TO MAKE MEYER LEMON CONFIT - JERRY'S FOOD TRUCK
From jerrys-kitchen.com
LEMONS CONFIT — LE COUVERT
From le-couvert.com
THE BITTEN WORD: LEMON CONFIT
From thebittenword.com
SIMPLE LEMON CONFIT SLICES | RICARDO
From ricardocuisine.com
CONFIT OF LEEKS WITH LEMON AND GARLIC - BE WITH MIA
From bewithmia.com
LEEK AND LEMON CONFIT | TASTE
From tastecooking.com
LEMON CONFIT - THE WASHINGTON POST
From washingtonpost.com
HOW TO MAKE PRESERVED LEMONS (LEMON CONFIT)
From practicalselfreliance.com
FAST AND FLAVORFUL LEMON CONFIT - PINTEREST
From pinterest.com
You'll also love