By flying off to Copenhagen and cooking for days, food editor Jennifer Aaronson happily returned a long-ago favor. Her close friend Nichole Accettola was finally having a wedding celebration on her “copper anniversary” (a Danish tradition celebrated at 12 1/2 years, halfway to 25), and Jen was there to help throw the party, just as Nichole had done for Jen’s wedding nine years before.
Preserved lemons give this dish a complex brightness. Although they require very little prep time, they do need to steep in their brine for at least 10 days. Don't let that stop you from making this recipe; store-bought preserved lemons are available at many specialty food markets and kalustyans.com.
If you don't have access to an elderflower bush in bloom, all is not lost: Simply beat the cream with one cup St-Germain (elderflower) liqueur, the lemon, and 1/4 cup (instead of 1/2 cup) confectioner's sugar.