Barroco Recipes

Preserved Lemons Ingredients: 6 to 8 Lemons Pickling (or Kosher) Salt 2 Bay Leaves Directions:    Add 2 Tablespoons Pickling (or Kosher) salt to a Quart Mason jar with a Bay Leaf.        Rinse and scrub the lemons    Cut off stems and 1/4 inch from tips of the lemons     Cut cross into top of lemon carefully so as not to fully cut through the lemon     Cover each lemon with salt     Individually pack each lemon into jar and press with muddler to cover lemon with its juice    When jar is full, add the other bay leaf and a couple of tablespoons of salt to top and seal     Age for at least a month     To use when cooking, take out piece of preserved lemons, rinse in water remove seed and pulp and chop into small pieces. 1.       

Multi-Pot Apple Sauce (No Peeling)                                                                            Core and slice 6 to 8 apples and place into Instant Pot  Add 1 tsp. Ground Cinnamon  Add 1 C. Water Pressure cook for 4 minutes Can use quick release    Drain (but consider saving water) Pulse in food processor until reaching desired texture