Page 37 - Fall2020

Instructions:
1. In a large deep skillet, sauté chopped onions in oil or other fat.
2. Add liver, washed and cubed, with minced garlic, minced cilantro, spices and optional Tabasco.
3. Cook five minutes with lid on, over medium heat. Uncover.
4. Add olives, preserved lemons, lemon juice and capers. Simmer. Adjust seasonings.

PRESERVED LEMONS

Ingredients:
5 Meyer lemons and 2 tablespoons sea salt

Instructions:
1. Trim the very tips from the lemons but don’t expose the flesh. Slice the lemons lengthwise into quarters without
slicing completely through, so that you keep the quarters connected at the base.
2. Sprinkle the inside of the lemons with a generous pinch of salt, and then pack them tightly into a 24-ounce (or
750-ml) glass jar. Sprinkle each layer of lemons with additional salt.
3. Press the lemons down tightly in the jar so that they release their juices and combine with the salt into a brine
that submerges the lemons completely. Place a weight over the lemons and seal the jar. Use an airtight container
to help prevent mold formation. A weight to keep the lemons submerged and a fermentation seal will help even
more. Allow the lemons to ferment at least a month before opening the jar to taste them and ensure the pith
is no longer bitter. It may take two months!

MOROCCAN CARROT SALAD
Recipe by Jacqueline Hahn, edited by Sandrine Perez
Ingredients:
1 pound carrots
3 to 5 cloves garlic
1 teaspoon paprika
1 teaspoon cumin
Juice from 1 large lemon or from preserved lemons (see recipe)
2 tablespoons parsley
2 tablespoons organic, cold-pressed, unfiltered, extra-virgin olive oil
Unrefined sea salt

Instructions:
1. Scrub carrots thoroughly with a vegetable brush and slice them into rounds.
2. Steam the carrots until they’ve softened but still retain some of their firmness.
3. In a blender or food processor, mix the spices with the lemon juice, parsley, olive oil and salt. Pour mixture
on the cooked carrots.
4. Serve cool or warm with couscous, rice or chicken.

CORNISH HENS IN ALMOND-ORANGE SAUCE
Recipe by Jacqueline Hahn, edited by Sandrine Perez

Ingredients:
5 Cornish hens
Unrefined sea salt (such as Eden or Celtic Sea Salt)
Pepper
Turmeric
“Bouquet garni” of mixed dried herbs

FALL 2020 Wise Traditions 35