Carrie Fehr

Kitchen Garden Food

Tag: Meyer lemons

Lemon Olive Oil Madeleines

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When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

This recipe was originally published in 2013, which I have updated and revised using Swerve sweetener as a replacement for sugar. Swerve sweetener is a natural sugar replacement that has zero net carbs and is keto-friendly.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup Swerve sweetener or sugar

¼ teaspoon salt

3/4 cup flour

½ teaspoon baking powder

½ cup olive oil

1 tablespoon lemon juice

Zest of lemon

Glaze:

4 tablespoons Swerve confectioners or powdered sugar

½ lemon, juiced

Directions:

In a bowl of an electric mixer, whip eggs, Swerve sweetner, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Using  a  spatula gently fold in  the flour until  incorporated.

Add the olive oil and continue to stir. It may take a minute for the olive oil to blend into the mixture but do not over mix.

Stir in the  lemon juice and zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Lightly coat the madeleine mold with cooking oil.  Preheat oven to 350°

Make the glaze in a small bowl by stirring together the Swerve confectioners and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10-12 minutes and unmold on a cooling rack.  While still warm, dip both sides of each cake in the glaze.  Cool and serve with tea.

Moroccan Preserved Lemons

Preserved Lemon 1

Preserved lemons add a bright fragrant flavor to a variety of dishes that are common in Moroccan or North African cuisine. With just two ingredients, they take no time to prepare, store almost indefinitely, and are economical, especially if blessed with a neighborhood lemon tree.

There are endless ways to enjoy preserved lemons. They can be chopped and added to vinaigrettes, salads, or salsas, or pureed in aioli, as a spread for sandwiches. I like to pair diced preserved lemons with a little goat cheese or fresh ricotta, and slather it on crostini, topped with toasted pistachios.

Homemade preserved lemons also make great gifts for friends, not to mention look stunning on the kitchen counter.

Moroccan Preserved Lemons

Ingredients:

3-4 Organic Meyer lemons, cleaned with both ends trimmed

¼ cup Kosher salt

Pint-sized Mason jar

Directions:

Put a teaspoon of salt in the bottom of pint-sized mason jar.

Quarter lemons leaving ends attached.

Sprinkle salt on the inside of the quartered lemon.

Place the lemon into the Mason jar, open end down. Press down to release its juices.

Sprinkle salt over the top of the lemon.

Repeat the process until the Mason jar is filled with lemons.

If necessary, squeeze more lemon juice over the lemons to cover. Close the Mason jar.

Leave for several days. Open up the Mason jar and press lemons down. Close it and leave in a cool place for 30 days.  Before using, remove the pulp and rinse under cold water to remove the salt. Store in the refrigerator.