288674 Fri Mar 08 22:03:32 -0800 2002 5 27 General Chowhounding Topics 0 1558716 Does anyone have any good tried and true recipes for preserved citrus? I love Vietnamese "salty lemonade" and want to make it at home. I have been pickling some lemons but after almost month they are still not full of flavor. Limes made at the same time are coming out good, just npot as pretty looking. I am looking for all types of pickled citrus (Grapefruit, kumquat, tangerines, lemon, lime, etc.) recipes both plain and spicy, and from all ethnic backgrounds. Thanks Jonathan Forester Fri Mar 08 22:03:32 -0800 2002 0 The Rogue 1 1558739 how do you make the lemonade? i have some preserved lemons someone gave to me and not sure what to do with them? Sat Mar 09 12:27:14 -0800 2002 1558716 0 tonya casmo 2 1558746 They can be used in all kinds of sauces, stir fries, soups and stews, tagines, etc. To make the lemonade take 1/4 to 1/2 a preserved lemon/lime and rough chop or slice it. Put in a large glass 14-16oz, add 2-3 tablespoons of sugar, add a few ounces of hot water to melt the sugar and release the oils from the fruit, muddle it with a spoon for a minute or so, then fill with ice cubes and cold water. Stir thoroughly and enjoy. Sat Mar 09 16:38:07 -0800 2002 1558739 0 The Rogue 1 1558741 I use a simple recipe for preserving lemons that I learned from Frédéric Médigue, the chef at Le Château d’Amondans in France, last March. The recipe is scalable. I use the resulting lemons diced very fine in sauces. Citron Confit 80 grams coarse salt 40 grams sugar 6 lemons, thoroughly washed, quartered lengthwise 1. Combine the salt and sugar. Pack the lemons in a picking container, pressing hard to expel juice into the container as the layers are packed. Sprinkle salt and sugar in between the layers. When the container is full, place a weight on top to keep the lemon pieces below the level of the juice. 2. Store the container in a refrigerator for at least 2 months before using. 3. To use, cut lemon meat away from skin and discard. Use the skin as required. Yield: 24 portions. Link: http://www.chateau-amondans.com Sat Mar 09 14:07:36 -0800 2002 1558716 0 Peter Hertzmann 2 1558920 Bouland, is that you? Tue Mar 12 12:52:11 -0800 2002 1558741 0 CTer 1 1558749 There's an excellent article and recipe for this in the February issue of Cuisine at Home magazine, and it's on the web too! See link below. -- Paul Link: http://www.CuisineMagazine.com/extras/cn32-2.html Sat Mar 09 18:32:48 -0800 2002 1558716 0 Paul Lukas