Recent entries in: Sauces, Spreads and Jams

  • Preserved Lemons
  • Preserved Lemons

Preserved Lemons

Posted on December 10, 2014

I’ve got another edible gift idea for you today friends. Because Christmas is right around the corner! Are you ready?

Hopefully you’re doing better than me. I haven’t bought a single thing yet. Zero. Zip. Zilch. Nada. I plan on waiting to the last possible minute when the panic really sets in. That’s totally healthy and normal behavior, right?

But I’m not completely empty handed because I have been whipping up lots of edible gifts in my kitchen. Mostly they seem to involve sugar, chocolate or booze. Not that I’m complaining. In fact, if you were planning on giving me something with the words “sugary”, “ooey”, “gooey”, “chocolately” or “boozy” in the title, please don’t hesitate. Keep ‘em coming. I also accept gifts with the word “Anthropologie” in the title. Just saying.

OK, let’s get back on track. With all these sweet treats coming out of my kitchen, I thought it would be a nice change of pace to make an edible gift that was more on the savory side of things. And Preserved Lemons turned out to be exactly the antidote that I needed for my sugar-induced coma.

Preserved Lemons are probably most well know for their use in Middle Eastern recipes. The peel is traditionally the part that’s most desirable, providing an intense and pleasing lemon flavor (without causing you to pucker!) to a variety of dishes. They can be added to pastas, stews, grain salads, seafood and meat dishes. It’s a versatile ingredient that would be appreciated by anybody in your life who loves to cook, especially considering that Preserved Lemons can sometimes be difficult to find and they can be relatively expensive.

One jar of homemade Preserved Lemons will enable the lucky recipient to create dozens of dishes. All with minimal cost and time investment on your part. That’s a win all around.

I’ll be posting some recipes using Preserved Lemons over the next couple weeks. So be sure to check back!

Cheers,

Liz

Recipe from Real Simple Magazine

Preserved Lemons

Yield: Makes 1 quart-sized jar

Preserved Lemons

Ingredients

  • 3 lemons
  • 4 cups water
  • 1/2 cup sugar
  • 1/3 cup kosher salt

Instructions

  1. Wash the lemons. Place them in a medium saucepan with the water and bring to a boil. Boil the lemons for 12-15 minutes, then remove the pan from the heat. Using a pair of tongs, carefully remove the lemons from the water and place them on a cutting board to cool slightly.
  2. While the lemons are cooling, combine 3 cups of the hot cooking liquid with the sugar and kosher salt, stirring until everything is dissolved.
  3. Once the lemons are cool enough to handle, slice them into quarters. Be very carefully, as the inside of the lemons will still be hot and they can squirt a little when you slice into them.
  4. Pack the sliced lemons into a quart-sized re-sealable glass jar. Pour the cooking liquid mixture over the lemons, completely covering them. Seal and refrigerate for at least 2 weeks before using.
  5. The preserved lemons will keep for up to 3 months with proper refrigeration.
  6. To use, remove the desired number of lemon slices from the jar and briefly rinse them under water to remove excess salt and sugar. The peel is normally the desired part of the preserved lemon, and it’s the part most commonly used in dishes that call for preserved lemons. Although the flesh is used in some cases.
http://www.floatingkitchen.net/preserved-lemons/
  • Eggnog Caramel Sauce

Eggnog Caramel Sauce

Posted on December 5, 2014

If you follow me on social media, then you may have seen that I’ve been having a little caramel making party this week. So far I’ve made over 100 jars of salted caramel sauce, all of which are going to be given away at Christmas time.

Suffice it to say, it’s been rather sticky week for me. I’ve had caramel sauce on my clothes, in my hair and all over my kitchen floor. But at this point, I’m well past the halfway mark, so I’m feeling pretty accomplished.

Eggnog Caramel Sauce | www.floatingkitchen.net

In the midst of all these kitchen shenanigans, I got the idea to try and use eggnog to make the caramel sauce instead of the traditional plain heavy cream. And it worked! I also added in a pinch of cloves and nutmeg for an extra boost of eggnog-y flavors. And just like that, Eggnog Caramel Sauce was born!

Try my Eggnog Caramel Sauce on all your Holiday desserts. Or make extra and give it away as gifts!

Cheers,

Liz

Eggnog Caramel Sauce

Makes about 3/4 cup

Eggnog Caramel Sauce

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 6 tablespoons unsalted butter, cubed and at room temperature
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. sea salt
  • 1/2 cup eggnog (use the full-fat kind)

Instructions

  1. Spread the sugar out in the bottom of a heavy-bottom saucepan. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly with the water. Heat over medium-high heat, allowing the mixture to cook without stirring. It will bubble quite vigorously during this time. If it’s not cooking evenly, you can gently swirl the pan to mix it. Try to avoid stirring, if possible.
  2. After 6-10 minutes, the mixture will turn a deep caramel color. Once it gets to this stage, quickly but carefully remove it from the heat. Whisk in the cubed butter, cloves, nutmeg and salt. Then gradually whisk in the eggnog until smooth.
  3. Once the caramel sauce has cooled slightly, transfer it clean re-sealable containers (small mason jars work great for this). The caramel sauce can be stored in your refrigerator for several weeks.
http://www.floatingkitchen.net/eggnog-caramel-sauce/

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