2.06.2013

Meyer Lemon and Garlic Confit


Demonic. That is the only word I can use to describe the squirrels here in DC. When I still lived in California, I would see a squirrel every once in a awhile, tail fluffed, doe eyes, calmly nibbling an acorn or some other found delicacy. I thought they were cute, even though Carrie Bradshaw thinks they are just “rats, with cuter outfits”. Well, they have infested DC by the thousands. A secret army plotting some kind of hostile take over. Sure, they twittered in the cherry blossom tree outside my bedroom window, and scampered across my roof (keeping me up at all hours of the night) but they seemed harmless. It wasn’t until fall that I began to understand their deviance. 

Come fall they became manic, eating everything in sight, knocking over trash cans with their combined herculean strength, and chewing straight through pumpkins that DC’s school children had carefully carved. The grounds were covered with fallen tree nuts but those little gluttons kept gorging themselves until they were twice their normal size, their coats were luxuriously shiny and they could barely scurry from porch to porch without the threat of cardiac arrest. Those devils, fat greedy devils.

Now it is February and you can’t find even one of the bums. It’s cold and they are HIBERNATING. Why didn’t I think of that, those lucky little devils! I could have pickled all my vegetables, preserved so many fruits, hoarded roots and tubers… Well… I can still confit* a few glorious meyer lemons* and sassy garlic cloves. 
 

Meyer Lemons: A variety of lemon that is more yellow and round than a common lemon. The skin is fragrant and thin. Meyer lemons have a sweeter, less acidic flavor and a more floral aroma than the more common lemon varieties.

Confit: A term for various kinds of food that have been immersed in a substance for both flavor and preservation. Most commonly known for Duck Confit and popular dish from the southern part of France. 
 

Meyer Lemon and Garlic Confit
makes 1 ½ Cups

Ingredients
3 Meyer Lemons
6 Garlic Cloves
3 Thyme Sprigs
2 Bay Leaves
1 Cup Olive Oil
1 TS Red Pepper Flakes
1 TS Whole Coriander, Crushed
1 TS Fennel Seeds, Crushed
1 TS Salt

Instructions 
Crush the fennel seeds and coriander with a mortar and pestle. Toast these in a dry skillet for two minutes, until fragrant. Add the rest of the spices and the olive oil and turn the heat down real low.  Half the lemons and juice, thinly slice the lemons and add the fruit and juice to the oil. Peel the garlic and add the whole cloves to the pot. Allow to simmer for 15 minutes. Remove from heat and add the fresh thyme. Allow to cool and then chill for later use. Confit with keep for three weeks in the refrigerator and brightens roast chickens like there is no tomorrow.  
 

3 comments:

  1. You are one talented lady! Your writing cracks me up and your photos are beautiful. Not to mention this recipe sounds delectable! Still love reading your posts!

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  2. YUMMY. And I saw a fat squirrel yesterday. He just sat there and looked at me. Jerk.

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