Best 4 Lemon Confit Thomas Keller Recipes
**Lemon Confit: A Delightful Culinary Experience**
In the realm of culinary arts, lemon confit stands out as a delectable delicacy that tantalizes taste buds and elevates dishes to new heights. This preserved lemon creation, originating from the kitchens of culinary maestro Thomas Keller, embodies a harmonious blend of sweet, sour, and savory flavors, making it a versatile ingredient that seamlessly complements an array of culinary creations.
Our exploration into the world of lemon confit begins with a classic recipe that captures the essence of this preserved delicacy. This foundational recipe serves as a gateway to a world of culinary possibilities, inspiring experimentation and innovation in the kitchen.
For those seeking a zesty twist, a spicy variation of lemon confit awaits, infusing a fiery kick into this classic preparation. This recipe adds a layer of complexity and heat, transforming the confit into a vibrant and invigorating condiment.
Venturing beyond the traditional, a recipe for preserved Meyer lemons presents a unique take on this culinary delight. Meyer lemons, known for their distinctive floral and citrusy notes, lend a captivating flavor profile to the confit, creating a versatile ingredient that adds a touch of elegance to both sweet and savory dishes.
Rounding out our culinary journey, a preserved lemon paste recipe offers a concentrated and intense flavor experience. This paste captures the essence of preserved lemons in a spreadable form, making it an ideal ingredient for adding a burst of citrusy goodness to sandwiches, dips, and sauces.
With its versatility and captivating flavor profile, lemon confit opens up a world of culinary exploration. Whether used as a garnish, condiment, or marinade, this preserved lemon creation adds a touch of sophistication and zest to any culinary creation. Embark on this delectable journey and discover the endless possibilities that lemon confit has to offer.
MARTHA'S LEMON CONFIT
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
- Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar, and covering each layer of lemons with salt. Seal the jar, and refrigerate.
- The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
- To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Dice or julienne, and add to salads, stews, or grain dishes.
THOMAS KELLER'S TOMATO CONFIT
This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. With a sharp paring knife, cut out and discard stem end of each tomato; score opposite end. Place tomatoes in a large bowl.
- Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15 seconds. Drain tomatoes, and cover with ice.
- Peel tomatoes when cool enough to handle. Halve lengthwise and place, cut-side up, on a parchment paper-lined baking sheet. Drizzle with olive oil; season with salt, pepper, and thyme.
- Roast until tomatoes are dried halfway through, about 5 to 6 hours. Let stand until cool. Transfer tomatoes to a storage container; pour oil from baking sheet over the top. Refrigerate for up to 1 week.
LEMON CONFIT
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time P21DT5m
Yield 3 lemons
Number Of Ingredients 4
Steps:
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
LEMON CONFIT
Provided by Food Network
Time 8h10m
Yield 5 lemons
Number Of Ingredients 3
Steps:
- Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.
Tips:
- Choose unwaxed lemons for the best flavor and texture.
- Use a sharp knife to remove the zest from the lemons in long, thin strips.
- Be sure to remove all of the white pith from the lemons, as this can make the confit bitter.
- Pack the lemon zest and sugar mixture tightly into a jar or container.
- Store the lemon confit in a cool, dark place for at least 2 weeks before using.
- Use lemon confit to add a bright, citrusy flavor to desserts, savory dishes, and cocktails.
Conclusion:
Lemon confit is a versatile ingredient that can be used in a variety of dishes. It is a great way to add a bright, citrusy flavor to both sweet and savory dishes. Lemon confit can be used as a topping for desserts, added to savory dishes like chicken or fish, or used to make cocktails. With its unique flavor and long shelf life, lemon confit is a great ingredient to have on hand.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
