Salt-Preserved Meyer Lemons and Rangpur Limes from Robert Lambert
The wintertime citrus bounty reminds us of the distinct flavor and silken texture of preserved lemons. Chopped fine or crushed through a garlic press, the flavor intensity and mild tartness of preserved lemons sparkle in Moroccan tagine stews, cous cous sauces and side dishes. We join the chorus of leading chefs around the country who extol the virtues of preserved citrus beyond North African cuisine borders.
Award-winning Napa Valley chef, author and artisanal fruit preserve maker, Robert Lambert, refines this Moroccan tradition to an art form. Concentrating on locally grown heirloom citrus, Robert Lambert hand packs Meyer Lemons or Rangpur Limes in kosher salt, with bay leaves, herbs and spices. Their contrasting shades of sweet, sour and acidity deserve notice.
Meyer Lemons are sweeter than conventional lemon varieties, with a floral quality and delicate tartness reminiscent of grapefruit. From homemade hummus to tuna salad,Salt-Preserved Meyer Lemons can breathe new life into everyday soups, salads, dressings and dips. Add a teaspoon of finely minced Salt-Preserved Meyer Lemon to five ounces of crème fraiche and a dash of Katz Late Harvest Viognier Honey Vinegar. This makes a delightful dressing for fresh Dungeness crab meat or bay shrimp lumped on a bed of Bibb lettuce.
Rangpur Limes, native to Bangladesh, are actually a sour mandarin orange - nothing like their namesake. The slightly sour tangerine-like quality of the Rangpur Lime pairs perfectly with seafood and poultry. We love to combine a finely minced Salt-Preserved Rangpur Lime with a generous tablespoon of Katz Chef's Pick Extra Virgin Olive Oil, and slather a roasting chicken between the skin and meat prior to cooking. Robert Lambert's Basic Marinade (see below) doubles as a superb marinade for steak, chicken or fish, as well as a unique dressing for sautéed winter greens such as Swiss chard.
Meyer Lemon or Rangpur Lime each $13 Or, order both for $25
Yakami Orchard Yuzu Juice
Our favorite citrus from Japan
For several years, we have been a cheerleader for Yuzu, the exquisite Japanese citrus fruit exploding in popularity across North America. Yakami Orchard Yuzu Juice is pressed from fruit grown in Miyazaki Prefecture - famous throughout Japan for its temperate climate and bountiful citrus harvest. Nothing compares to its subtle sweetness, piquant flavor and heady fragrance. Most commonly used in dipping sauces and seafood dishes in Japan, Yuzu Juice is gaining popularity in the US in a variety of applications including dressings, marinades, desserts and cocktails. Our favorite is Yuzu Ceviche. Toss cubed red snapper with diced jalapeno, cilantro, red onion and Yuzu Juice. Let it marinate for 15 - 20 minutes and enjoy with popcorn, as in Peru.
Get cooking with Yuzu Juice Now
Basic Preserved Citrus Marinade & Dressing
Courtesy of Robert Lambert
- 1/4 cup extra virgin olive oil
- 1tsp. mashed or finely chopped Salt-Preserved Rangpur Limes (or Meyer Lemons)
- 1/2 clove garlic, pressed or minced
- 1/4 tsp. balsamic vinegar
Combine ingredients. Use as a marinade or dressing for sautéed winter greens.
Latest Articles
