Tag Archives: My Moroccan Preserved Lemons: a family recipe

ANCHORAGE Here I Come! Sept. 23-30, 2016

I am getting excited! My book tour to Alaska is merely 2 weeks away. If you happen to read this post, and if you know people in Anchorage, please feel free to share the following information. Three other San Diego authors are joining me for this first author exchange with Alaska colleagues: Kathi Diamant http://kathidiamant.com, Marivi Solinen (https://marivisoliven.com), and Susan McBeth (http://adventuresbythebook.com) for this one-of-a-kind experience. I will cook, chat, and give presentations on Moroccan cuisine and on edible flowers.

Here are the events I am participating in:

Facebook: https://www.facebook.com/events/319286585087859/

Saturday, September 24: 2:10 to 3:10PM. Roundtable chat

49writers annual conference, Anchorage, Alaska

Kitty Morse on How to write and market a cookbook.

2:10 pm to 3 10 pm:

BP Energy Center

900 E. Benson Blvd.

PO Box 196612 Anchorage, Alaska 99519-6612



Saturday, September 24: 6PM. Reservations required.



550 S Alaska, Suite 100

Palmer AK

Chef Alex: Email: turkeyredak@gmail.com

Call: 1.907.355.3242


Books for sale provided by David Cheezum, Fireside bookstore, Palmer, AK. fireside@goodbooksbadcoffee.com



Monday, September 26. 6-8PM. Reservations required.

Cooking Class: A Taste of Morocco

Allen and Peterson Home store

3002 Seward Highway

Anchorage AK




Tuesday, September 27. 6PM. Open to the public.

Presentation on Moroccan cuisine and culture

Nancy Clark, mgr

Anchorage Public Library

Chugiak-Eagle River Branch

e-mail: ClarkNE@ci.anchorage.ak.us>


Wednesday, September 28: 6:30PM to 8PM. Fee charged.

Sprinkle Flowers on your plate!

Alaska Botanical Gardens Lecture Series

September 28 @ 6:30 pm – 8:00 pm

BP Energy Center,

900 E. Benson Blvd.
Anchorage, AK 99508 United States

ABG Lecture: Sprinkle Flowers on Your Plate


Thursday September 29, 7PM

Presentation on Moroccan cuisine and culture

Anchorage Public Library, Loussac Branch






It’s raining limes! (Again)


 I feel so sorry for my citrus trees. The weather has been so mercurial that they can’t tell if it’s summer, Fall, or spring. We have had several heat waves at the oddest times, which has spurred fruit to ripen prematurely perhaps, and in doing so, splitting before falling to the ground. A Google search yielded nothing much in the way of combatting the situation. I just hope this isn’t permanent.

I would suggest, if you have YELLOW limes (such as Bearss or Key limes) or lemons, to preserve them for future use, or to give away. I have made preserved lemon addicts in my own circle of friends, many of whom requested a jar! That certainly made Christmas shopping easier!

Marketing my reprint of A Biblical feast: Ancient Mediterranean Flavors for Today’s Table occupies most of my time (no citrus existed in Biblical Times, save for the Etrog citron, perhaps), instead of lemon juice, I use a touch of vinegar or a spoonful of pomegranate molasses to impart a fruity, citric flavor to some of the biblically-inspired dishes. 

A  new decade, and a new project:  I have tested many of the recipes for my preserved lemon book. Time to harvest today’s pickings.


A bientot,







Kitty’s Roasted Pepper, Tomato, and Salted Lemon Relish

Serves 6

Preserved lemons and tomatoes are an addictive combination! This is a daily stand-by in my household throughout the tomato season. I usually I roast my own red bell peppers , but there are a number of commercial roasted red peppers on the markets.

2 red bell peppers, roasted, peeled, and seeded
1/4 teaspoon salt
2 teaspoons diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 teaspoon balsamic or rice vinegar
1 garlic clove, minced
1/4 cup olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside.

Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side.

Let cool and top with tomato/bell pepper mixture. Serve immediately.

Copyright Kitty Morse 2008