Saturday, March 20, 2021
Nice Cream
2 peaches, peeled, sliced, and pitted
2 tbsp water
4 bananas, peeled, sliced and frozen
2/3 cup non-dairy milk of choice
2tsp vanilla extract
1/2 tsp cinnamon
Directions
In a medium skillet, heat peaches and 2 tablespoons water over medium-high. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until peaches are softened, 10 to 12 minutes. Let cool 5 minutes. Carefully transfer peaches and any accumulated juices to a blender and puree until smooth. Place purée in an airtight container and freeze for six hours or overnight. (An ice cube tray works really well for freezing it too). Once frozen, place the peaches along with the bananas, milk, vanilla and cinnamon in a high-powered blender and blend until smooth and creamy. Transfer to an airtight container, cover, and place in the freezer for 30 minutes or until frozen. Garnish with peaches and mint leaves from the garden.
Preserved Lemons
Ingredients
Clean quart size mason jar
5 lemons (Meyer's are particularly good)
4 Tbsp. Kosher Salt
Directions
Wash and pat dry the lemons, Then slice the ends to create a flat top and bottom. Place lemon on flat end and slice an “x” through the middle to quarter it from the top to within ½ inch of the bottom, leaving the base attached.
Gently open the lemon and sprinkle 1/2 tbsp of salt on the exposed flesh, then reshape the fruit. Once the lemons are salted, place 1 tbsp salt on the bottom of the mason jar. Place the lemons into the jar, one at a time, and pack them down to release their juices.
When all the lemons are in the jar, add 1 tbsp of salt. If the lemons are not submerged in juices, top them off with fresh lemon juice, leaving one inch of headspace.
Seal the jar and store the lemons in a cool, dry place for 30 days, shaking them daily to disperse the juice and salt. To use, remove lemons from the liquid and rinse well to remove the salt. Discard the seeds and pulp (unless you want to use it), and slice the lemon rinds into thin strips or cut into small dices. Most people use the rind in dishes, but the flesh is perfectly fine to use as well. It makes a great addition to vinaigrettes and sauces.
Preserved peels will keep for up to 6 months to a year in the refrigerator, although technically, because they’re preserved in brine, they’ll keep at room temperature as well.
5 lemons (Meyer's are particularly good)
4 Tbsp. Kosher Salt
Directions
Wash and pat dry the lemons, Then slice the ends to create a flat top and bottom. Place lemon on flat end and slice an “x” through the middle to quarter it from the top to within ½ inch of the bottom, leaving the base attached.
Gently open the lemon and sprinkle 1/2 tbsp of salt on the exposed flesh, then reshape the fruit. Once the lemons are salted, place 1 tbsp salt on the bottom of the mason jar. Place the lemons into the jar, one at a time, and pack them down to release their juices.
When all the lemons are in the jar, add 1 tbsp of salt. If the lemons are not submerged in juices, top them off with fresh lemon juice, leaving one inch of headspace.
Seal the jar and store the lemons in a cool, dry place for 30 days, shaking them daily to disperse the juice and salt. To use, remove lemons from the liquid and rinse well to remove the salt. Discard the seeds and pulp (unless you want to use it), and slice the lemon rinds into thin strips or cut into small dices. Most people use the rind in dishes, but the flesh is perfectly fine to use as well. It makes a great addition to vinaigrettes and sauces.
Preserved peels will keep for up to 6 months to a year in the refrigerator, although technically, because they’re preserved in brine, they’ll keep at room temperature as well.
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