LEMON CONFIT
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time P21DT5m
Yield 3 lemons
Number Of Ingredients 4
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.
TINY LEMON ANGEL CAKES WITH LEMON CONFIT
A triple play on lemon -- my favorite dessert flavor. First, you bake freshly grated lemon zest in a tiny, fluffy angel food cake, giving it just a wisp flavor. Then you add lemon juice to a simple icing for a sweet-and-sour effect. Last, you candy the lemon rind into a concentrated, almost chewy hit of pure lemon and sugar to use as a final garnish. And even with all this complexity, there isn't a speck of fat in the dessert. Using acids like lemon juice, vinegar or cream of tartar (as I do here) is common in recipes that include whipped egg whites. That's because those acids encourage the egg whites to foam up and combine with the air you're whipping in, giving structure and volume to the cake.
Provided by Food Network
Categories dessert
Time 32m
Yield 24 cakes
Number Of Ingredients 12
Steps:
- To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact.
- You now have several 1 inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4 inch by 3 inches each.
- Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil add all the lemon rind, and boil for 30 seconds. Drain in a strainer and rinse the rind under cold running water. Repeat 2 times more, using fresh boiling water each time.
- Combine the sugar and 2 cups of tap water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer the rind until tender, about 1 hour. Drain the rind in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let them cool and store them in an airtight container.
- To make the cake: Heat the oven to 375 degrees F.
- Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it lighter). Set aside.
- Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until the egg whites are stiff and the sugar is dissolved, about 30 seconds more.
- Fold the sifted flour-sugar mixture into the whites by hand just until incorporated. Fold in the lemon zest and vanilla extract.
- Spoon or pipe the batter into the cups of the ungreased mini muffin tin, filling the cups until almost full (they will not expand much). Bake until the cakes are light golden brown, 12 to 16 minutes.
- Let the cakes cool in the tin, then run a butter knife around the edges to cut the cakes free, leaving the browned walls and bottom of the cake in the pan. Remove the cakes from the tin and place on a wire rack set over a sheet pan.
- To finish the dessert, stir the glaze ingredients together until smooth, Turn the cakes over to the brown top becomes the base. Dip the new top (the white side) of each cake into the glaze, then carefully place it on the wire rack, glaze side up, to set.
- Chop the lemon confit (you may not need all of it) and make a little mound of chopped confit in the center of each cake. Let the glaze set for 30 minutes before serving the cakes.
LEMON CONFIT
Provided by Food Network
Yield 5 lemons
Number Of Ingredients 3
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.
LEMON CONFIT
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.
Provided by zeldaz51
Categories Fruit
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 66.4, Fat 0.3, Sodium 934.5, Carbohydrate 10.1, Fiber 2.7, Sugar 2.8, Protein 1.1
MARTHA'S LEMON CONFIT
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 1 quart
Number Of Ingredients 2
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 OR PRESERVED LEMONS
Make and share this Lemon Confit or Preserved Lemons recipe from Food.com.
Provided by Ambervim
Categories Very Low Carbs
Time 10m
Yield 1 quart
Number Of Ingredients 2
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.
Nutrition Facts : Calories 100.9, Fat 1, SaturatedFat 0.1, Sodium 339527, Carbohydrate 32.4, Fiber 9.7, Sugar 8.7, Protein 3.8
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