lemons, cut into 1/4" slices, seeds removed
1 c
Champagne vinegar
3 T
kosher salt
2 T
1 c
heavy cream
4 oz
fresh chevre
1 t
ground pepper

Preserved lemons are a surprisingly easy and awe-inducing thing to have in your arsenal. For this recipe, they add a kick to a creamy goat cheese dip. Go heavy on the cayenne for more heat.


For the Preserved Lemon:

  1. Stir salt and sugar into vinegar until dissolved. Add lemons. Cover tightly and refrigerate 24-48 hours.

For the Goat Cheese:

  1. Use a mixer to whip the cream until it forms stiff peaks. Add chevre and ground pepper. Mix to combine.

  2. Pulverize half of the lemons in food processor (reserve other half for another use–they’ll keep in the fridge for up to a month). Add pickling liquid as needed to get a smooth mixture.

  3. Fold preserved lemon mixture into goat cheese. Adjust seasoning to taste. 147A5324.jpg