Preserved Lemons

You can keep these in a glass jar in the kitchen...from Gjelina

12 large lemons, well washed
3 T. coriander seeds
3 T. fennel seeds
2 cups kosher salt
1 dried guajillo chile
6 fresh thyme sprigs
1/2 cinnamon stick, crushed
2 bay leaves, crumbled

Starting at the top of each lemon, cut a deep X into it, stopping about 1/4 inch from the base, so you are left with a quartered lemon held together at one end. Set askide.

In a small, dry pan, toast the coriander and fennel seeds until fragrant and beginning to brown, about 3 minutes. In a medium bowl mix together the salt, toasted spices, chile, thyme, cinnamon stick and bay leaves.

Working over a large bowl, stuff a lemon with a handful of the salt mixture, using your thumb to gently break into the flesh, allowing the juices to run out. Drop this lemon into the bottom of the bowl. Repeat until all the lemons have been stuffed. Pour any remaining salt over the lemons and gently toss.

Carefully pack the stuffed lemons and salt into a 2 quart glass jar with a lid, pressing down so they are completely covered in their own juices. Pour in any juice and seasoning from the bowl. Seal the jar and let sit at room temp until the rinds have softened, 3 to 4 weeks.

Store, tightly sealed, at room temperature for up to 6 months.

Lemon Risotto with Summer Squash

7 to 8 cups well seasoned vegetable stock, as needed (I use half water and half broth).

2 tablespoons extra virgin olive oil

1/2 cup minced onion (I used a whole onion)

Salt to taste

1 pound summer squash (mixed varieties), diced

1 1/2 cups arborio or carnaroli rice

1 to 2 garlic cloves (to taste), green shoots removed, minced

Freshly ground pepper to taste

1/2 cup dry white wine, like pinot grigio or sauvignon blanc

2 teaspoons finely chopped lemon zest

1 to 2 tablespoon freshly squeezed lemon juice (to taste)

2 tablespoons finely chopped flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

1. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.

2. Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes. Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladle full or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.

When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladle full of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Yield: Serves six.

LEMON GINGER DROP COOKIES

From Martha Stewart Living Cookbook - First made for Half Moon Yoga's Opening Party...
Makes about two dozen cookies
8 Tbs. unsalted butter
3/4 cup plus 2 Tbs. sugar
1 large egg
1 Tbs. grated lemon zest
1-1/3 cups all purpose flour
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup finely chopped crystallized ginger

Preheat oven to 350. Line two cookie sheets with parchment paper. In bowl of electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes, scraping down sides of bowl.
Add the egg and mix on high until combined. Add the lemon zest; mix to combine.

In another bowl, whisk together the flour, ground ginger, baking soda, salt and crystallized ginger. Add dry ingredients to the butter/sugar mix and combine for about 20 seconds. Using two spoons, drop a Tbs. of batter on prepared baking sheet, about 3" apart. Bake for 7 minutes, then rotate the sheets between the racks and bake until just golden, about 7 more minutes. Slide parchment paper with cookies on it onto a rack to cool for 15 minutes. Store in an airtight container for up to a week.

Macrina's Lemon Salad Dressing

LEMON VINAIGRETTE

• 1 tablespoon Dijon mustard
• 2 teaspoons red wine vinegar
• 1/3 cup fresh lemon juice
• 1 teaspoon honey
• 1 tablespoon lemon zest, freshly grated
• 1 garlic clove, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 3/4 cup extra virgin olive oil