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Dorie Greenspan's Lemon Goop When it comes to condiments I have to admit, I think I'm a hoarder. Some of it has to do quite simply with my food writing. If I'm at a farmers market or ethnic market and see something I want to try and then write about, it goes home with me into my fridge or pantry. If I discover some marvelous sauce from a chef, I want to make it for my kitchen. One of my favorites is preserved lemon, which, yes, I've written about.

So, when I got Dorie Greenspan's new cookbook, Everyday Dorie: The Way I Cook (HMH/Rux Martin Books, $35), which I'm writing a story about for the San Diego Union-Tribune, and I saw that she had a recipe at the back of the book she calls Lemon "Goop" I had to check it out. It's like preserved lemons, but it's a jammy-like condiment. And it's made with both salt and sugar. And in making it you also get lemon syrup. So it's also a two-fer. Lemon goop and syrup ares easy to make. You're going to peel the zest from 6 large lemons, then cut off the top and bottom of each lemon and cut off the rest of the rind and pith so all that's left is the fruit. From there you'll section the lemons. Then you'll combine sugar, salt, and water in a pot and bring the mixture to the boil. Add the zest and the lemon sections, bring back to the boil, then lower the heat so that it just simmers. Leave it for about an hour. Once it's cooked down and nice and syrupy, remove it from the heat, and strain the syrup from the lemon solids. Puree the solids in a food processor or blender, using some of the syrup to create the texture you want. That's it. 

The great thing is that you have plenty of time to consider how to use the lemon goop and syrup because it lasts in your refrigerator for ages--like forever--until you use it up. Just keep it tightly covered.

Oh, and one more thing. Dorie Greenspan will be visiting San Diego on November 11. She’ll be appearing first at The Chino Farm in Rancho Santa Fe from 10:30 to 12:30 as part of the Good Earth/Great Chefs series to sign books purchased at the event. The event occurs rain or shine and is free to the public. In the evening, I’ll be interviewing her at the Lawrence Family JCC, starting at 5 p.m. General admission tickets are $18 and can be purchased online at www.lfjcc.org. Lemon "Goop" and Syrup
from Everyday Dorie by Dorie Greenspan

Makes about ⅔ cup goop and ¾ cup syrup
 Posted by Caron Golden at 4:03 PM Labels: Dorie Greenspan, Everyday Dorie, Good Earth/Great Chefs, Lawrence Family Jewish Community Center, Lemon Goop and Syrup, San Diego Union-Tribune, The Chino Farm