colleenmomof2
Well-known member
Something she ate with fish - salty marmalade-ish "but I call it a transformer. It’s that good." I know we had a discussion a while back about preserved lemons (this is not made w/PL) and how many of us here really love lemons. I've copied the recipe from NYT (with 15 Most Helpful comments) and linked an article about her recipe from the NYT Magazine. Colleen
Lemon Goop and Vinaigrette
DORIE GREENSPAN
YIELD2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette
TIME1 1/2 hours
Lemon Goop and Vinaigrette
Gentl and Hyers for The New York Times (Photography and Styling)
The first time I made this lemon concoction, I called it “goop,” and still haven’t found a better name. My inspiration was an offbeat lemon jam I’d had in a Paris bistro. The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preserved lemons. Haunted by the flavor and not patient enough to wait a month for lemons to cure, I cooked ordinary lemons, some with their peel, in a sugar-and-salt syrup, then blended them into a kind of marmalade, the goop. It’s excellent swiped over cooked fish, seafood, chicken or vegetables. The syrup, fragrant and full flavored, is terrific in marinades and great mixed with a little goop, sherry and cider vinegars, honey and oil to make a vinaigrette for beans, grains and hearty salads. I guess that goop is technically a condiment, but I call it a transformer. It’s that good.
Featured in: You’ll Put This On Everything.
American, Condiments, Salads And Dressings, Honey, Lemon, Sugar, Vinegar Mark as Cooked 403 ratings
INGREDIENTS
FOR THE GOOP AND SYRUP:
6 large lemons
1 ½ cups granulated sugar
2 teaspoons fine sea salt
FOR THE VINAIGRETTE:
6 tablespoons olive oil
2 tablespoons goop syrup
2 tablespoons goop
2 tablespoons sherry vinegar
2 tablespoons cider vinegar
1 teaspoon honey
Salt and pepper, to taste
Add to Your Grocery List
Ingredient Substitution Guide
PREPARATION
Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that’s thick enough to form a ribbon when dropped from a spoon.
Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.
COOKING NOTES
500
All62
Most Helpful15
Private0
TriciaPDX2 days ago
You're making 2 products, the syrup and the unfortunately named goop. Let's call it lemon paste. When you remove the lemon flesh from the membranes that hold the segments together, flick the seeds away. Simmer only the lemon flesh, zest, sugar, salt and water. She doesn't say so, but do it. Strain the lemon flesh and zest. That liquid is syrup. The solids get processed into paste. Use the paste spread on fish or veggies. Syrup is for vinaigrette, marinade, champagne, tequila, rum...
393 This is helpful
Linda Bell2 days ago
Help! Do we simmer for one hour with the lid on or off? I think off so that it thickens but I'd like to be certain.
113 This is helpful
Mark Cohen2 days ago
I can't make sense of your step 4. Presumably straining the cooked syrup will leave behind both the remainder of the lemon segments and the seeds. It seems in step 4 that you intend to grind the seeds with the immersion blender. Is that correct? Also, you use 2c of water for the simmer, than just 1 tablespoon for the goop. What do you propose to do with the remaining syrup? I would expect that it carries much of the flavor. I think that your recipe may need some editing.
68 This is helpful
LizMN2 days ago
Water is an ingredient too! I never understand why it’s not put on a list of ingredients for recipes but only appears in the directions.
48 This is helpful
sarah2 days ago
how would you make this if you did have preserved lemons?
26 This is helpful
Pookie2 days ago
The "goop" is the first 3 ingredients: 6 large lemons 1 ½ cups granulated sugar 2 teaspoons fine sea salt Cooked down then strained for the "goop syrup", the "goop" is then blended to a puree - steps 3 and 4.
24 This is helpful
Lari2 days ago
I will happily make it, but as I cannot abide by so-called celebrities and their weird products so I will call it jam or marmalade.
23 This is helpful
Bruno2 days ago
The word “goop” has been around for many, many years. It was not invented, nor is it owned, by Gwyneth Paltrow. You’re giving her way too much credit and power. I find the word playful and will happily use it. Apparently many commenters here don’t feel that cooking should be at all fun.
23 This is helpful
Anna Estrada2 days ago
I've made preserved lemons & use them more extensively than I imagined. How would I make your goop using preserved lemons?
14 This is helpful
renee2 days ago
When I once tried to make preserved lemons, I failed miserably. The lemon and the liquid turned moldy, so I never tried it again. I love preserved lemon and put it on sautéed greens to great effect. I will definitely try this recipe.
13 This is helpful
Anna2 days ago
This turned out much better than I thought it would, especially given the unfortunate name. I used slightly less sugar, and if I make it again I will probably use even less. It kind of tastes like lemon curd or lemon jam, which is delicious, but I probably want something more savory if I'm going to use it on vegetables/fish. Great on toast though!
12 This is helpful
Richard2 days ago
The author explains what it is.
8 This is helpful
Jann2 days ago
I preserve lemons from my Meyer tree every year but can't figure out where to plug them into this recipe. Do I still cook with sugar into a syrup or go straight to the blender phase?
6 This is helpful
Janet2 days ago
Once I discovered preserved lemons, they became a kitchen. I'm always finding new uses for them. This lemon goop looks to be yet another way I can use lemon in a variety of recipes. I can hardly wait to use my latest Amazon Fresh! delivery of lemons to whip this up!
3 This is helpful
Prakash Nadkarni1 day ago
Making "goop" with preserved lemons would be challenging. In the typical preserved lemon recipe, which uses only lemons and salt, the ratio of salt to lemon is way too high compared to the ratio used here. Some instructions for using preserved lemons actually ask you to rinse away the salty pulp before using them. (It makes more sense to just reduce or eliminate the salt in the recipe.)
https://www.nytimes.com/2020/06/03/magazine/youll-put-this-on-everything.html
https://4.bp.blogspot.com/-SpJdXgC4c6s/W70wrtzE7JI/AAAAAAACCxU/zw4nWtRWSO40Ar6TRqgLNR119jwcsxDhACEwYBhgL/s640/IMG_0929.jpg
Lemon Goop and Vinaigrette
DORIE GREENSPAN
YIELD2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette
TIME1 1/2 hours
Lemon Goop and Vinaigrette
Gentl and Hyers for The New York Times (Photography and Styling)
The first time I made this lemon concoction, I called it “goop,” and still haven’t found a better name. My inspiration was an offbeat lemon jam I’d had in a Paris bistro. The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preserved lemons. Haunted by the flavor and not patient enough to wait a month for lemons to cure, I cooked ordinary lemons, some with their peel, in a sugar-and-salt syrup, then blended them into a kind of marmalade, the goop. It’s excellent swiped over cooked fish, seafood, chicken or vegetables. The syrup, fragrant and full flavored, is terrific in marinades and great mixed with a little goop, sherry and cider vinegars, honey and oil to make a vinaigrette for beans, grains and hearty salads. I guess that goop is technically a condiment, but I call it a transformer. It’s that good.
Featured in: You’ll Put This On Everything.
American, Condiments, Salads And Dressings, Honey, Lemon, Sugar, Vinegar Mark as Cooked 403 ratings
INGREDIENTS
FOR THE GOOP AND SYRUP:
6 large lemons
1 ½ cups granulated sugar
2 teaspoons fine sea salt
FOR THE VINAIGRETTE:
6 tablespoons olive oil
2 tablespoons goop syrup
2 tablespoons goop
2 tablespoons sherry vinegar
2 tablespoons cider vinegar
1 teaspoon honey
Salt and pepper, to taste
Add to Your Grocery List
Ingredient Substitution Guide
PREPARATION
Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that’s thick enough to form a ribbon when dropped from a spoon.
Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.
COOKING NOTES
500
All62
Most Helpful15
Private0
TriciaPDX2 days ago
You're making 2 products, the syrup and the unfortunately named goop. Let's call it lemon paste. When you remove the lemon flesh from the membranes that hold the segments together, flick the seeds away. Simmer only the lemon flesh, zest, sugar, salt and water. She doesn't say so, but do it. Strain the lemon flesh and zest. That liquid is syrup. The solids get processed into paste. Use the paste spread on fish or veggies. Syrup is for vinaigrette, marinade, champagne, tequila, rum...
393 This is helpful
Linda Bell2 days ago
Help! Do we simmer for one hour with the lid on or off? I think off so that it thickens but I'd like to be certain.
113 This is helpful
Mark Cohen2 days ago
I can't make sense of your step 4. Presumably straining the cooked syrup will leave behind both the remainder of the lemon segments and the seeds. It seems in step 4 that you intend to grind the seeds with the immersion blender. Is that correct? Also, you use 2c of water for the simmer, than just 1 tablespoon for the goop. What do you propose to do with the remaining syrup? I would expect that it carries much of the flavor. I think that your recipe may need some editing.
68 This is helpful
LizMN2 days ago
Water is an ingredient too! I never understand why it’s not put on a list of ingredients for recipes but only appears in the directions.
48 This is helpful
sarah2 days ago
how would you make this if you did have preserved lemons?
26 This is helpful
Pookie2 days ago
The "goop" is the first 3 ingredients: 6 large lemons 1 ½ cups granulated sugar 2 teaspoons fine sea salt Cooked down then strained for the "goop syrup", the "goop" is then blended to a puree - steps 3 and 4.
24 This is helpful
Lari2 days ago
I will happily make it, but as I cannot abide by so-called celebrities and their weird products so I will call it jam or marmalade.
23 This is helpful
Bruno2 days ago
The word “goop” has been around for many, many years. It was not invented, nor is it owned, by Gwyneth Paltrow. You’re giving her way too much credit and power. I find the word playful and will happily use it. Apparently many commenters here don’t feel that cooking should be at all fun.
23 This is helpful
Anna Estrada2 days ago
I've made preserved lemons & use them more extensively than I imagined. How would I make your goop using preserved lemons?
14 This is helpful
renee2 days ago
When I once tried to make preserved lemons, I failed miserably. The lemon and the liquid turned moldy, so I never tried it again. I love preserved lemon and put it on sautéed greens to great effect. I will definitely try this recipe.
13 This is helpful
Anna2 days ago
This turned out much better than I thought it would, especially given the unfortunate name. I used slightly less sugar, and if I make it again I will probably use even less. It kind of tastes like lemon curd or lemon jam, which is delicious, but I probably want something more savory if I'm going to use it on vegetables/fish. Great on toast though!
12 This is helpful
Richard2 days ago
The author explains what it is.
8 This is helpful
Jann2 days ago
I preserve lemons from my Meyer tree every year but can't figure out where to plug them into this recipe. Do I still cook with sugar into a syrup or go straight to the blender phase?
6 This is helpful
Janet2 days ago
Once I discovered preserved lemons, they became a kitchen. I'm always finding new uses for them. This lemon goop looks to be yet another way I can use lemon in a variety of recipes. I can hardly wait to use my latest Amazon Fresh! delivery of lemons to whip this up!
3 This is helpful
Prakash Nadkarni1 day ago
Making "goop" with preserved lemons would be challenging. In the typical preserved lemon recipe, which uses only lemons and salt, the ratio of salt to lemon is way too high compared to the ratio used here. Some instructions for using preserved lemons actually ask you to rinse away the salty pulp before using them. (It makes more sense to just reduce or eliminate the salt in the recipe.)
https://www.nytimes.com/2020/06/03/magazine/youll-put-this-on-everything.html
https://4.bp.blogspot.com/-SpJdXgC4c6s/W70wrtzE7JI/AAAAAAACCxU/zw4nWtRWSO40Ar6TRqgLNR119jwcsxDhACEwYBhgL/s640/IMG_0929.jpg