it can get too cold here to grow lemons in the natural elements.  rinne has some lemon trees growing in her greenhouse, made from old-recycled windows.  i stopped by for a harvest.  

i have always wanted to preserve lemons, it is an simple way to create a lot of flavor and create a natural condiment.  preserved lemons are traditionally used in moroccan cooking but once you taste them you can get creative with how you use them.  i had some left over kumquats from yesterdays cake, so i decided to make some preserved kumquats too.  you can use them in recipes that call for preserved lemons.

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what you will need

-clean jar(s)

-handful of organic lemons (any type will do)

-kosher salt

how to preserve lemons  (or substitute the kumquats for the lemons)

-wash the fruit very well

-put about an inch of salt at the bottom of the clean jar

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-cut the lemons in half and roll them in some salt

-make sure that salt gets into the crevices of the lemons

-place fruit in jar

-about halfway full, pour some salt over the jared lemons 

-continue salting the lemons and adding to jar

-try to fit as many lemons into the jar as possible, using force to get the last few in.

****you want as little air in the jar as possible

-pour any remaining juices that may have been lost in the cutting of the fruits

-pour some salt over the top and put the lid on the jar

-place jar in a dark place to preserve for  at least a month (up to a year, the longer they preserve, the more flavor)

-every few days it is good to shake the jars to make sure the salt covers the fruit

-after preserving, store in the refrigerator for up to a year

enjoy!!!!

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• candied lemon napolean
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there is a lot of fresh citrus right now coming up from florida.  we are always thinking of new ways to cook with it.  this cake uses kumquats;  bite size  oranges that have a mild tartness to them.  the butter and sugar makes a caramel that disguises the natural tart flavor of the fruit and the kumquats make a great pattern in the cake.  did i mention that you don’t have to peel these little guys, they rinds are meant to be eaten.

ingredients:

topping

1 1/2  lbs kumquats, halved

1 Stick unsalted butter (if using salted omit salt)

3/4 c light brown sugar

3 Tbsp honey

1/2 tsp vanilla

1/2 tsp salt

cake

1 1/3 c flour

1 1/2 tsp baking powder

1/2 tsp cardamon

3/4 tsp salt

1 cup unsalted butter, softened (if using salted use less salt)

1 1/3 cup sugar

5 farm fresh eggs, room temperature

1 tsp vanilla

directions:

-heat oven to 325 degrees F

topping:

-Melt butter in a large cast iron pan on mild to medium heat, do not burn butter

-add brown sugar and stir until mixed

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-add vanilla, honey and salt, stir

the fun part….

-add fruit to caramel mixture flat side down, creating a design, i used as much fruit as i could fit

making batter…

-put softened butter and sugar in a large bowl and mix

-add eggs, one at a time and mix on high until fluffy

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-in a different bowl, sift together dry ingredients

-slowly, add to wet ingredients

-when mixed, add vanilly

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-carefully spoon or pour batter over kumquat design, taking caution to not disturb design

-when batter is gone smooth the batter making sure it is an even layer

-place cake in oven, preferably in the middle

-bake for 1 hour, as hard as this may be don’t peek (it disturbs the cakes chemistry)

-test the cake with a toothpick, making sure it is cooked in the middle

- take a butter knife and loosen edges along the pan so the sides do not stick

-put cake on a wire rack and let it cool for about 30  minutes

-Put a large platter or charger face down over cast iron pan and flip!

-place any fruit that may have stuck to pan on cake and serve.

****try adding dried lavender or rosewater to cake batter to mix it up a bit

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