From JH:
preparation
Citrus sits especially well with me during the holidays. As does canning. The obvious next step: Moroccan Salt-Preserved lemons. After consulting recipes from Anthony Bourdain, David Lebovitz, and Epicurious, I dove into a slightly modified version of their useful recipes (yes to cinnamon and cloves; skip the bay leaves and black peppercorns), and then waited 30 days before presenting them to my curious holiday party hostesses and colleagues. What does one do with salt-preserved lemons? I steep them in hot water with a bit of honey and make tea, but they’re traditionally used in Moroccan tangines, and I imagine they’d make a delicious accompaniment to extra-sharp cheeses, too. It’s times like these that I envy those out in California. Remember this?
30 days after sealing, the lemons have softened
