Q: I received 2 ingredients for Christmas that I'm not really sure what to do with. The first is juniper berries. I've made one recipe with them (the Drunken Pork from the Toro Bravo Cookbook), but it only required three berries, and I have a whole bag! The other is ground black lemon/omani/Persian black lemon.
I've done a little searching, and while it looks like black lemons usually come whole (and most recipes that I've found call for whole black lemons), mine is already ground. I've got about an ounce of each. What can I make?
Sent by Annie
Editor: I love throwing a few juniper berries in stews, even when the recipe doesn't call for it. They add a subtle citrusy note that I like with other heartier flavors in the stew. Black lemon is a new one for me, though!
Readers, what ideas do you have for using these two spices?