1 cup chicken, cooked
1/2 cup low-fat mayonnaise or salad dressing
1/4 celery, diced
Fresh ground pepper
2 Tbsp. lemon balm, minced
Whole lemon balm leaves
1 clove garlic, minced
Mix all ingredients together in a medium bowl. Chill until just before serving. Spoon onto crackers or toasted French bread slices. Garnish with fresh whole leaves. Makes 6 servings.
Showing posts with label lemon balm. Show all posts
Showing posts with label lemon balm. Show all posts
RASPBERRY MOLD WITH LEMON BALM
12 oz. fresh raspberries
3 Tbsp. lemon balm, chopped
1/2 cup honey
1 pkg. unflavored gelatin
1 1/4 cups heavy cream
Whole lemon balm leaves
Clean and wash raspberries. Place in a saucepan with chopped lemon balm leaves and honey. Cover, set on low heat for 15 minutes, or until soft and very juicy. Press through a sieve. Return puree to the washed pot. Bring almost to a boil over low heat. Lightly sprinkle in gelatin and stir until dissolved. Remove pan from heat. Pour jelly into a small pie plate or small mold. Place in refrigerator to set. Turn mold onto a serving plate. Whip cream and cover mold with the whipped cream. Decorate with lemon balm leaves. Makes 4 servings
3 Tbsp. lemon balm, chopped
1/2 cup honey
1 pkg. unflavored gelatin
1 1/4 cups heavy cream
Whole lemon balm leaves
Clean and wash raspberries. Place in a saucepan with chopped lemon balm leaves and honey. Cover, set on low heat for 15 minutes, or until soft and very juicy. Press through a sieve. Return puree to the washed pot. Bring almost to a boil over low heat. Lightly sprinkle in gelatin and stir until dissolved. Remove pan from heat. Pour jelly into a small pie plate or small mold. Place in refrigerator to set. Turn mold onto a serving plate. Whip cream and cover mold with the whipped cream. Decorate with lemon balm leaves. Makes 4 servings
LEMON BALM PUNCH
1 bunch lemon balm leaves
few sprigs of lemon verbena or lemon grass (optional)
2 quarts boiling water
equal parts ginger ale or grapefruit-orange juice
Take bunch of lemon balm and sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or with grapefruit-orange juice. Serve with ice. Very refreshing for hot, summer days.
(adapted from a bulletin from MERRYSPRING GARDENS by Nancy Czak)
few sprigs of lemon verbena or lemon grass (optional)
2 quarts boiling water
equal parts ginger ale or grapefruit-orange juice
Take bunch of lemon balm and sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or with grapefruit-orange juice. Serve with ice. Very refreshing for hot, summer days.
(adapted from a bulletin from MERRYSPRING GARDENS by Nancy Czak)
HERBAL ACRES' LEMON-BALMED FISH BROIL
4 c. fresh lemon balm leaves, washed & drained
2 lb. fresh or thawed flounder
4 Tbs. melted butter
1 c. chopped fresh parsley
1 Tbs. fresh dill, snipped
paprika
salt & pepper (optional)
Place fresh lemon balm in a buttered 8x12" baking dish. Spread fish on top of the bed of balm. Mix melted butter, parsley, and dill. Brush this herbed butter over the fish. Sprinkle with paprika and a dash of salt and pepper, if desired. Broil 10 minutes, then turn the oven off. Cover and leave in closed oven for 15 minutes. Serve on a platter with fresh lemon balm garnish. Serves 4-6.
(The Pleasure of Herbs by Phyllis Shaudys)
2 lb. fresh or thawed flounder
4 Tbs. melted butter
1 c. chopped fresh parsley
1 Tbs. fresh dill, snipped
paprika
salt & pepper (optional)
Place fresh lemon balm in a buttered 8x12" baking dish. Spread fish on top of the bed of balm. Mix melted butter, parsley, and dill. Brush this herbed butter over the fish. Sprinkle with paprika and a dash of salt and pepper, if desired. Broil 10 minutes, then turn the oven off. Cover and leave in closed oven for 15 minutes. Serve on a platter with fresh lemon balm garnish. Serves 4-6.
(The Pleasure of Herbs by Phyllis Shaudys)
CHICKEN WITH LEMON BALM
4 boneless, skinless chicken breast halves
2 cups fresh lemon balm leaves
1/2 cup sliced red onion
1/2 cup dry white wine
1 1/2 cups sliced mushrooms
1/2 cup coarse mustard
1 Tbsp. Worcestershire sauce
Juice of 2 lemons
1 Tbsp. olive oil
1 Tbsp. butter
Marinate the chicken breasts in the lemon juice for 1-2 hours, set aside. Heat the butter, or margarine, and oil in a large skillet. Sauté the mushrooms and red onion just until tender, then set aside. Add the chicken and lemon juice to the pan, cover and cook over low-medium heat 15-20 minutes, turning once, until lightly browned. Remove the chicken and keep warm. And the wine, mustard and Worcestershire sauce to the pan and bring to the boil. Reduce heat and simmer, uncovered, until the sauce thickens. Return the chicken and vegetables to the pan. Layer the lemon balm leaves on top of the mixture and continue to simmer until the leaves are just wilted. Serve at once over a hot bed of rice.
2 cups fresh lemon balm leaves
1/2 cup sliced red onion
1/2 cup dry white wine
1 1/2 cups sliced mushrooms
1/2 cup coarse mustard
1 Tbsp. Worcestershire sauce
Juice of 2 lemons
1 Tbsp. olive oil
1 Tbsp. butter
Marinate the chicken breasts in the lemon juice for 1-2 hours, set aside. Heat the butter, or margarine, and oil in a large skillet. Sauté the mushrooms and red onion just until tender, then set aside. Add the chicken and lemon juice to the pan, cover and cook over low-medium heat 15-20 minutes, turning once, until lightly browned. Remove the chicken and keep warm. And the wine, mustard and Worcestershire sauce to the pan and bring to the boil. Reduce heat and simmer, uncovered, until the sauce thickens. Return the chicken and vegetables to the pan. Layer the lemon balm leaves on top of the mixture and continue to simmer until the leaves are just wilted. Serve at once over a hot bed of rice.
LEMON BALM VINAIGRETTE
1 Tbsp. shallots, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil
Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil
Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.
CHEESECAKE WITH LEMON BALM
Pastry:
1 cup flour
4 Tbsp. butter or margarine
Pinch of salt
Filling:
4 Tbsp. butter or margarine
2 Tbsp. honey
12 oz. cream cheese
2 eggs, beaten
6 Tbsp. lemon balm, minced
Preheat oven to 400 degrees. First, make pastry. Sift flour and salt into medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out to line a 7-inch quiche dish. Bake unfilled for 15 minutes. For filling: beat margarine, honey, and cream cheese together in a bowl until soft and creamy. Beat in eggs and fold in lemon balm. Reduce oven temperature to 350 degrees. Pour filling into baked pastry shell. Bake for 45 minutes or until filling is golden and set, but not cracked. Serve with whipped cream, or cover chilled cake with a thin layer of sour cream. Makes 6 servings.
1 cup flour
4 Tbsp. butter or margarine
Pinch of salt
Filling:
4 Tbsp. butter or margarine
2 Tbsp. honey
12 oz. cream cheese
2 eggs, beaten
6 Tbsp. lemon balm, minced
Preheat oven to 400 degrees. First, make pastry. Sift flour and salt into medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out to line a 7-inch quiche dish. Bake unfilled for 15 minutes. For filling: beat margarine, honey, and cream cheese together in a bowl until soft and creamy. Beat in eggs and fold in lemon balm. Reduce oven temperature to 350 degrees. Pour filling into baked pastry shell. Bake for 45 minutes or until filling is golden and set, but not cracked. Serve with whipped cream, or cover chilled cake with a thin layer of sour cream. Makes 6 servings.
LEMON BALM CAKE WITH BLUEBERRIES
3/4 cup milk
1 or 2 Tbsp. lemon balm
1 Tbsp. lemongrass
1 Tbsp. lemon thyme
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup sugar
6 Tbsp. margarine or butter, softened
1 Tbsp. grated lemon zest
2 cups fresh blueberries
Preheat oven to 350 degrees. Scald milk, Place milk, lemon balm, lemongrass, and lemon thyme in food processor or blender. Process until well chopped. Set aside to allow flavors to blend. Combine flour, baking powder, and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes. Glaze if desired, or serve dusted with powdered sugar. Makes 1 loaf.
1 or 2 Tbsp. lemon balm
1 Tbsp. lemongrass
1 Tbsp. lemon thyme
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup sugar
6 Tbsp. margarine or butter, softened
1 Tbsp. grated lemon zest
2 cups fresh blueberries
Preheat oven to 350 degrees. Scald milk, Place milk, lemon balm, lemongrass, and lemon thyme in food processor or blender. Process until well chopped. Set aside to allow flavors to blend. Combine flour, baking powder, and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes. Glaze if desired, or serve dusted with powdered sugar. Makes 1 loaf.
LEMON BALM MINT COOLER
2 cups loosely-packed lemon balm
1 cup loosely-packed mint (peppermint or spearmint)
6 cups hot water
juice of 4 fresh lemons (1 cup)
honey or sugar to taste
Place the leaves into a 2-quart jar or pitcher. Bruise them to release the flavor with a wooden spoon. Pour hot water over leaves and let sit for 1 hour. Strain and discard the leaves. Add lemon juice and honey or sugar to taste. Mix and serve over ice with sprigs of lemon balm or mint for garnish.
1 cup loosely-packed mint (peppermint or spearmint)
6 cups hot water
juice of 4 fresh lemons (1 cup)
honey or sugar to taste
Place the leaves into a 2-quart jar or pitcher. Bruise them to release the flavor with a wooden spoon. Pour hot water over leaves and let sit for 1 hour. Strain and discard the leaves. Add lemon juice and honey or sugar to taste. Mix and serve over ice with sprigs of lemon balm or mint for garnish.
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