Lemon And Peppercorn Confit Recipes

MARTHA'S LEMON CONFIT

Steps:

• Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
• Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar, and covering each layer of lemons with salt. Seal the jar, and refrigerate.
• The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
• To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Dice or julienne, and add to salads, stews, or grain dishes.

LEMON CONFIT

Steps:

• Using a mandoline or a very sharp serrated knife, slice the citrus super thinly-about 1/32 inch (1 mm) thick. Ideally the slices should be an intact cross section of even thinness. Place the slices in a container, pour in enough water to cover, and add a pinch of salt. Cover and refrigerate overnight.
• Preheat the oven to 300°F (150°C).
• In a flameproof casserole dish or oven-safe saucepan over medium-high heat, combine 1 1/4 cups water, the sugar, and vanilla bean, if using. Bring to the boil, reduce the heat to a simmer, and let it bubble away for 5 minutes. Cut a piece of parchment paper to fit just inside the pan.
• Drain the water from the lemons. Place the lemon slices, 1 at a time, in the sugar syrup and press the parchment paper on top. Cover with the lid and then transfer to the oven until the white pith between the rind and flesh starts to turn translucent, 40 to 60 minutes.☞TESTER TIP: If some of your citrus slices start to turn golden and caramelize, they can be removed, kept separately, and chopped up and used in place of citrus peel.
• Cool the lemon slices in the syrup and use immediately or cover and stash them in the fridge for up to 1 week.☞TESTER TIP: Don't toss that slightly sweetened citrus syrup! Any extra syrup can be salvaged and stirred into cocktails, iced tea or seltzer, buttercream, yogurt, or whipped cream.

LEMON CONFIT

Steps:

• Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

PRAWNS A LA PLANCHA WITH GARLIC AND LEMON CONFIT

Steps:

• On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
• Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown. Remove with a slotted spoon and drain on paper towels.
• Peel and devein the prawns, leaving the head and tail pieces intact. Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed.
• Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil. Sprinkle with garlic chips and chopped parsley.
• Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot. Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator.
• When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using.

LEMON CONFIT

Steps:

• Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.

LEMON CONFIT

Steps:

• Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
• Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
• The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
• To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.

LEMON CONFIT

Steps:

• Cut the lemons in half; squeeze the juice and reserve it for another use.
• Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
• Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
• Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.

LEMON-RED PEPPER CONFIT

Steps:

• Cut peppers into thin strips. Heat oil in a large skillet over medium-low heat. Add shallots, and cook until they begin to brown, about 15 to 20 minutes. Add red peppers, wine, salt, and pepper. Cover, and cook until wine is almost absorbed, about 20 minutes, stirring occasionally. Uncover, and reduce heat to low. Cook, stirring occasionally, until peppers are tender, about 15 minutes.
• Meanwhile, remove lemon zest in long thin strips, and set aside. Use a small, sharp knife to cut away pith. Remove lemon sections by sliding the knife down one side of a section, cutting it away from the white membrane. Twist blade under section to lift it out. Remove all sections, cut them in half, and add to peppers along with zest. Toss to combine, and serve.