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The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day Hardcover – July 15, 2017
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From the Publisher
North African Preserved Lemons
Makes 2 pints (946 ml)
Lemons preserved in a salt brine are a staple of North African cuisine. The addition of cinnamon sticks is a particularly Jewish touch.
A small amount of preserved lemon in a dish goes a long way and it is a versatile ingredient. Try a small amount of diced preserved lemon in grain salads, pasta dishes, with fish, in salad dressings, as well as in all your Middle Eastern–inspired tagines and stews. Preserved lemons also make an impressive edible gift.
Sterilize a quart-sized (946 ml) jar by filling it with boiling water, draining it, and allowing it to air-dry. Place a layer of kosher salt at the bottom, about 1 tablespoon (15 g). Cut a deep x into the tops of 4 lemons, but do not cut through the bottom. Place 1 tablespoon (15 g) salt inside each lemon.
Place the first lemon in the jar and press down on it with the end of a wooden spoon to flatten it and release the juice. Layer ¼ cup (60 g) of salt around the lemon. Repeat with the remaining 3 cut lemons.
Juice the 2 uncut lemons and add the juice to the jar. the lemons in the jar should be submerged in a mixture of salt and lemon juice. If they are not, add another ¼ cup (60 g) of salt and the juice of an additional lemon. Slip the chiles and cinnamon sticks into the jar. Cover the jar and store in a cool, dark place for 4 weeks, shaking several times a week to distribute the salt.
After 1 month, the lemon rinds should be soft and pliable. Remove the lemons from the jar and rinse off the excess salt. Place 2 lemons in each jar with some of the brine. store the jar in the refrigerator, where it will keep for 6 months. To use, scrape off the flesh and use the rind only.
- 6 to 7 organic lemons
- 1 to 1 ½ cups (230 to 350 g) kosher salt
- 3 dried red chiles
- 2 cinnamon sticks
Jewish cooking is loaded with delicious fares that are steeped in history and culture. Experience a wide variety of savory foods, preserves, holiday dishes and more with The Joys of Jewish Preserving.
Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago, to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.
About 35 of the 75 recipes in The Joys of Jewish Preserving are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam.
About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen.
Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.
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Learning more about 25% of my heritage combined with some wonderful recipes was both interesting and educational. I love that the author also explained the geographic food availability differences of regional traditions. I first heard her interview on NPR and after getting one copy for my family, I also got a second copy to send to newly found cousins. (luckily they love researching genealogy).
Most recent customer reviews
This book starts with the basics of canning, before moving onto...Read more