"Richard M. Kennedy" > wrote in message
...
> On Tue, 18 May 2004 23:37:48 GMT, "Kate B" >
> wrote:
>
> >I made a large batch of preserved lemons using Judy Rodgers recipe in
"The
> >Zuni Cafe Cookbook" (a GREAT cookbook btw!) about a month ago and they
are
> >now ready for consumption. As far as I can tell they should be rinsed
and
> >seeded before use (Rodgers includes only one specific recipe - a butter
> >caper preserved lemon sauce that sounds delicious) but several recipes on
> >the net specified not to use the pulp. Does anyone know whether the pulp
is
> >used and if so under what circumstances?
>
> I don't know anything about Judy Rodger's version of prepared lemons
> but I would be interested in knowing how she makes them. The
> preserved lemons I know about are closely associated with Moroccan
> cooking. I have made them a few times, having followed a method
> described by Paula Wolfert in her book, "Couscous and Other Good Food
> from Morocco." The ones I have in the refrigerator right now use the
> "optional Safi mixture" that includes--besides the lemons, extra lemon
> juice, and salt-- a cinnamon stick, cloves, coriander seeds,
> peppercorns, and bay leaf. They marinate in the stuff for 30 days.
> She says Moroccan Jews use a slightly different method that also
> includes olive oil. Some place I have read (Jeff Smith?) that they
> also pickle lemons in India, but they are very different. Does anyone
> know in what way they differ?

<snippage>

Judy Rodgers' (who won the 2004 James Beard Foundation's Best Chef Award)
recipe calls for unwaxed ripe lemons (I scrubbed them as well) simmered in
boiling water for about 4 minutes. Drain then rinsed in cold water and
packed tightly in a clean jar that "has 'shoulders' to keep the fruit
submerged. You can cut some of the lemons into wedges, or slash them
deeply, to make for an easier fit". In a small sauce pan combine water,
salt, a cinnamon stick, black peppercorns, coriander seeds and a bay leaf
and bring to a boil. Let cool and pour over the prepared citrus to cover
completely. She also recommends coating the surface with a few tablespoons
olive oil and store in a cool dry place for 30 days and refrigerate after
opening at the end of the thirty days.

Thanks to everyone for all of the great ideas! I am having fun with these!
I am probably going to have to get Paula Wolfert's latest book which,
coincidentally, won the 2004 International Cook Book award from the JBF.

Kate