by linzarella
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linzarella's Notes:
Expand5-6 slices lemon confit, chopped finely Ask a question about this ingredient
5 ounces fresh chevre Ask a question about this ingredient
3 tablespoons chopped chives or any other fresh herb or combination of herbs Ask a question about this ingredient
salt and freshly ground pepper, to taste Ask a question about this ingredient
goat's milk yogurt, as needed Ask a question about this ingredient
Combine all ingredients except the yogurt in a bowl, and mix well. By the spoonful, add the yogurt, stirring well until you've reached a spreadable consistency.
Ask a question about this step3-4 meyer lemons, washed well Ask a question about this ingredient
olive oil, enough to cover lemons in a pan Ask a question about this ingredient
Trim the ends from the meyer lemons and cut into very thin slices. Put in a pan and cover with olive oil. Heat to a bare simmer, and turn down to the lowest possible heat for an hour, stirring every so often. If there's a lot of excess oil, sauté something in it, or save it in a separate jar from the lemons to use for salad dressings or what not. If there's not much extra, you can put the whole thing in the same jar.
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
