Ad Hoc at Home
Tags:
Recipe Reviews
Love, love, love. These are easy to make, but takes two weeks to cure in the refrigerator. The cured lemons add a unique, bright lemon flavor to any dish, which shines through other strong flavors and adds a complex level of flavor.
I've used them in the brined pork tenderloin recipe from the Ad Hoc at Home cookbook and Moroccan dishes that call for preserved lemons.
bhnyc from New York, NY
Hmmm...the jury may still be out on these. I made them two weeks before I wanted to use them. As I checked on them, I have to say that I really didn't like how they smelled or tasted (I tasted a little of the solution)- salty, sweet and sour, but in a bit of an odd way. I really love lemons and anything lemony so it surprised me that I didn't think these were so great. I will say, though, that I made them specifically to use on the Brined Pork Tenderloin and that they were really good in that dish.
Login or register to add your own review of this recipe.