We’re back from Brazil (we posted a lot of our adventures on Instagram) and we are almost settled in. It’s so hard to get back to reality after almost three weeks vacation. We wish we could have a switch to simply turn on and off when it is necessary. However, it’ so nice to come back home to our dogs (our friend Mark “moved” into our house during the time we were gone just to take care of Chloe and Julia Child), to our routine regarding sleeping, drinking and eating (we have been on a diet since we came back) and last but not least back to our blog that we love to spend time on so much. Speaking of which, while we gone two of our recipes were featured on two different websites. One recipe was the Watermelon Gazpacho on Southern Girl Ramblings and the Shrimp and Avocado Mousse on Hello Natural. And, the last but not the least our Thai Chicken with Rhubarb Sauce has been also featured on one of our favorite food websites: allrecipes.com. Isn’t it great?? We feel so honored and thankful every time when one of our recipes is shared…it means that someone really believes in us. THANK YOU ALL, for your support, likes and comments throughout social medias or here on the blog.
Marilyn has been working on this project since before we left for Brazil after many people asked her how to make preserved lemons. It’s not hard at all, you will need only patience to wait!!!
15-20 organic lemons
1 1/4 c. kosher salt
6-8 c. lemon juice, more if needed to cover the lemons completely in the jar
1 tsp. coriander seeds, toasted and cooled
1 tsp. black peppercorns
1 tsp. fennel seeds, toasted and cooled
6 ea. bay leaves
2 ea. cinnamon sticks
Combine kosher salt with coriander seeds, black peppercorns, fennel seeds, bay leaves and cinnamon sticks.
Quarter the lemons from the top to within 1/2 inch of the bottom. Sprinkle salt over the exposed flesh.
Place 1/4 of the remaining salt mixture in the bottom of a large jar with a tight fitting lid. Pack in the lemons and push down adding more salt between the layers until you have used all of the salt mixture and lemons are full to within 2 inches of the top of the jar.
Cover lemons completely with fresh lemon juice.
Seal tightly. Shake the lemon jar to mix the juice and salt mixture. Let the lemons ripen in a warm place for 30 days. Shake the jar each day to mix the juice and salt.
To use, remove and discard pulp from the lemon and dice or julienne lemon rind to use in tons of recipes!!! Keep refrigerated after opening. Will keep for up to 6 months.
Beijos e Tchau!
Ludmilla and Marilyn Chudda