Preserved Meyer Lemons

Prep for Moroccan Chicken

I posted a blog on Moroccan Chicken a while back but really didn't have a key ingredient - preserved lemons; so when Meyer Lemons showed up in the grocery I grabbed a basket and preserved them myself.  It's so simple.  Split the lemons in quarters just to the stem end with out separating the four quarters completely, like and open flower. Stuff them tightly in a quart size glass jar and then cover them completely with Kosher salt, seal tightly and refrigerate for 6 weeks.  Turn the jar every day for the first week then once a week after that.  To use in any recipe, remove from the brine, scoop out the flesh, rinse the peel in cool water and slice into strips.  You'll be amazed at the subtle but salty flavor they add to any dish you want to infuse with lemon.  So here's another go at Moroccan Chicken.

King's Arms Tavern Cream of Peanut Soup

We made a trip to Williamsburg, Virginia last June.  I hadn't been there since we toured with our children years ago but I certainly remembered the food.  The best crab cakes I've ever had and other delicacies as well. This visit, the surprise was cream of peanut soup served as a starter at the King's Arms Tavern.  It is different and well worth trying. When I made up a batch for this blog post, my husband said, "I'd forgotten how good this was."

Now, we are into Fall with Halloween and Thanksgiving approaching and I think this is an ideal soup when the air is crisp and the mood is cosy.  Be sure to use a good quality natural, smooth peanut butter, not the kind with added sweetener.  I think I'll be serving this as a starter for our Thanksgiving meal.

1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
1/3 cup all-purpose flour
2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cup light cream

Saute' onion and celery in butter until soft, but not brown.  Stir in flour until well blended.  Add chicken stock slowly, stirring constantly, and bring to a boil.  Remove from heat and transfer to a food processor or blender and process until smooth.  Back of the stove, add peanut butter and cream, stirring to blend thoroughly.  Return to low heat, but do not boil and serve garnished with peanuts.