Posts Tagged ‘Lemon Balm’

from Moosewood Restaurant Cooks at Home

Servings:  6

3 1/2 cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste

Toss all ingredients into serving bowl.  Can be made ahead and refrigerated, covered, until serving time.  It will keep nicely for 2-3 days.  Variations:  Add 1 tablespoon chopped fresh mint or chives or 1 teaspoon cumin.

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from Recipes From a Kitchen Garden

Servings:  4

1 pound carrots, sliced 1/2 inch thick
2 tablespoons butter
1/2 cup minced onion
1/2 teaspoon grated lemon zest (yellow part of peel)
1/4 cup dry white wine
1-2 tablespoons lemon juice, divided
2 tablespoons minced fresh dill
salt & white pepper to taste

Steam carrots 6-7 minutes, until tender-crisp, then drain.  Heat butter in skillet until foamy;  add onion and saute until softened.  Add carrots, lemon zest, wine and 1 tablespoon of the lemon juice;  stir and cook until most of the liquid is reduced, about 2 minutes.  Add dill, salt, and white pepper, and additional lemon juice to taste.  Serve hot.

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Cold Comfort Tea

From: http://www.food.com/recipe/barbs-cold-comfort-tea-114106?scaleto=2&mode=null&st=true

Prep Time: 20 minutes
Total Time: 35 minutes
Servings: 2


1/4 tablespoon echinacea root
1/4 tablespoon peppermint leaf
1/4 tablespoon catnip, leaves
1/4 tablespoon yarrow leaves
1/4 tablespoon lemon balm leaves
1/4 to taste honey, if desired
1/4 to taste lemon, if desired


Add 1 cup of water and about 1/4 tsp echinacea to a pot and bring to a boil.

Simmer, covered for 20 minutes.

Combine the other herbs and add about 1 tsp of the mixture to the pot.

Stir well, remove from heat, cover and steep 10-15 minutes.

Strain and serve hot with honey and lemon, if desired.

To Brew: Combine all ingredients.

Boil water, pour one cup over one tsp of herbs for each cub.

Steep 10-15 minutes.

Strain and serve hot with honey and lemon, if desired.

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Lemon Balm Lemonade

From: http://www.food.com/recipe/old-fashioned-lemon-balm-lemonade-374913

Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 1 quart
Servings: 4-6


4 lemons
1/2 cup fresh lemon balm leaves
1/2 cup sugar
2/3 cup boiling water
2 1/2 cups cold water
Ice (optional)
2 -3 fresh sprigs lemon balm, to decorate (optional)


Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.

Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.

Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.

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Lemon Balm Cake

From: http://www.food.com/recipe/lemon-balm-cake-123671?mode=us&scaleto=12.0&st=null

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: approx. 1 hr, 30 minutes


1 & 1/4 cup butter (2 & 1/2 sticks), at room temperature
1 & 1/4 cup sugar
4 eggs
Juice of half a lemon (approx. 1 & 1/2 tablespoons)
1/2 cup & 2 tablespoons all-purpose flour
1/2 cup potato starch OR cornstarch
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup fresh lemon balm leaves


Preheat oven to 330 degrees F; grease and flour an 8″ x 2″ round cake pan (11″ x 7″ rectangular pan).

Cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Add lemon juice, stir to combine.

In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine. Add in vanilla.

Food process or blend the lemon balm leaves, then add them to the bowl and stir to combine.

Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.

Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back over the cake. Allow the covered cake to cool completely.

*For a tasty topping to your cake, in a small bowl mix 1/2 cup powdered sugar with enough lemon juice to make it have a slightly runny consistency. Pour this over the cake.*

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Lemon Balm Pesto

From: http://www.food.com/recipe/lemon-verbana-or-lemon-balm-pesto-431889

Prep Time: 18 minutes
Total Time: 18 minutes
Servings: 8


4  cloves of garlic
2 cups lemon balm leaves, tightly packed (or lemon verbana leaves)
1 cup shelled walnuts
1 teaspoon salt
1 cup extra virgin olive oil
6 ounces parmesan cheese, grated


Rinse lemon balm well in a bowl of water. Let it soak until needed. 

Grate the six ounces of parmesan if it is not already so. 

Peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds.

Rinse the lemon balm well and pat dry with towel. Remove leaves and put in food processor or blender. Put walnuts and salt on top of leaves. Process until finely chopped but still a bit rough.

With the machine going, slowly pour in olive oil.

Stop the machine and add parmesan cheese. Process briefly to mix. Add salt and pepper as needed.

To serve, stir pesto into hot cooked pasta or spread on bread or crackers. Eat warm or at room temperature. Refrigerate or freeze any extra for another time.


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Lemon Balm Dressing

From: http://www.food.com/recipe/lemon-balm-dressing-68522 

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2-3


1/4 cup oil
1 clove garlic, crushed
1 tablespoon white wine vinegar
1 tablespoon chopped lemon balm


Put all of the ingredients in a blender, and blend well. Refrigerate before serving.

This dressing may be very garlic-y, so if you are not a huge fan, try cutting back on the amount you put in.

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