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Whisk lemon juice, preserved lemon peel, garlic, cumin, pepper and the remaining 4 tablespoons oil and ½ teaspoon salt in a large bowl. Photography by Leigh Beisch Mixed Greens with Preserved Lemon Dressing & Feta, page T12 Cranberry Sauce with Chile & Ponzu ACTIVE: 15 min TOTAL: 25 min TO MAKE AHEAD: Refrigerate for up to 2 weeks or freeze for up to 2 months. 1 pound cranberries, fresh or frozen Zest of 2 oranges 1 cup orange juice ¾ cup granulated sugar 1 teaspoon crushed red pepper 1 tablespoon ponzu, preferably yuzu ponzu Combine cranberries, orange zest, orange juice, sugar and crushed red pepper in a medium saucepan. Whisk eggs, milk, salt and the remaining ¾ cup brown sugar in a large bowl. [Extracted from the article] |
