About a month ago, we shared a post for How to Make Preserved Lemons. The lemons needed to ferment for at least two weeks before they could be used in a recipe. Obviously, more than two weeks has passed and these salty, sour yellow orbs are ready for use.
I used them to make the marinade for these Preserved Lemon, Chicken and Pepper Kabobs. The little effort it took to preserve the lemons was well worth it. Including them in the marinade provided the perfect balance of sour and saltiness from the lemons, combined with the tang of the mustard and sweetness of the honey.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.