Cilantro Lime Honeydew Prosciutto Bites

October 11th, 2010 § 0 comments § permalink

Makes 20 Bites

INGREDIENTS

Lime marmalade, recipe below
10 each prosciutto slices, sliced thin and cut in half
½ cup cilantro leaves
1 ripe honeydew melon, skin removed, sliced in 2 to 3” long slices

PREPARATION

To assemble, spread ½ teaspoon lime marmalade over the prosciutto and place a few cilantro leaves on top, followed by a slice of melon and then wrap the prosciutto around the melon.
Serve immediately.

Lime Marmalade

INGREDIENTS

2 limes
½ cup sugar
½ cup water
1 teaspoon salt

PREPARATION

Zest limes and set aside.
Remove and discard the white part (pith) of the lime and segment into supremes or just the lime “meat”.
In a heavy bottom saucepan, bring the lime zest, sugar, water, lime “meat,” and salt to a boil.
Let boil on a low rolling boil for about 20 minutes or until reduced by half.
Take off heat and allow to cool to room temperature (it will thicken as it cools).

Cilantro Lime Honeydew Prosciutto Bites

Grilled Chicken with Lemon Thyme Asiago Pesto

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 each chicken breasts, pounded flat
Zest and juice of 2 lemons
Salt and pepper
Lemon thyme Asiago pesto, recipe below

PREPARATION

Marinate chicken breasts in lemon juice, zest, salt and pepper for approximately 30 minutes.
Grill and drizzle with lemon thyme Asiago pesto.
Serve immediately.

Lemon Thyme Asiago Pesto

Makes 1 ½ cups pesto

INGREDIENTS

4 garlic cloves
½ cup pine nuts
2 to 3 cups chopped fresh lemon thyme
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of 1 lemon
½ cup grated Asiago cheese
Salt and pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth.

Grilled Chicken with Lemon Thyme Asiago Pesto

Lavender Lemonade

October 11th, 2010 § 0 comments § permalink

Makes ½ Gallon

INGREDIENTS

1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water

PREPARATION

In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well.
Serve over ice with lavender wand.

Lavender Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Lemonade

Lavender Lemonade

Orzo Marjoram Pasta Salad

October 11th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

2 cups cherry tomatoes, halved
2 cups cooked orzo pasta
½ cup chopped calamata olives
½ cup chopped green onions
½ cup chopped fresh marjoram
1 teaspoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt and pepper
½ cup crumbled feta cheese

PREPARATION

Mix together all ingredients except cheese and let stand for at least 30 minutes.
Just before serving, add cheese and mix gently.

Orzo Marjoram Pasta Salad

Roasted Stone Fruit with Herbed Meringue

October 13th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

6 each apricots, plums, and peaches, cut in half
2 tablespoon sugar
1 teaspoon salt
Herbed meringue, recipe below
Demerara sugar (optional)

PREPARATION

Preheat oven to 425Ëš.
Toss stone fruit with sugar and salt, and roast for 5 minutes.
Reduce oven to 200Ëš.
Once oven temperature has reduced, spoon rosemary meringue atop roasted plum halves, thyme meringue atop roasted apricot halves and tarragon meringue over roasted peach halves, sprinkle each with demerara sugar (if using) for added texture and bake for 35 to 40 minutes or until dry.
Serve warm.

Herbed Meringue

Makes 6 individual meringue shells

INGREDIENTS

¼ teaspoon salt
3 egg whites
6 tablespoons sugar
1 tablespoon chopped tarragon
1 tablespoon chopped rosemary
1 tablespoon chopped thyme

PREPARATION

Add the salt to the egg whites and beat until foamy, gradually add the sugar and whip until stiff peaks form.
Separate meringue into three equal parts and fold in herbs to create three separate herb meringue bases.

Roasted Stone Fruit with Herbed Meringue

Strawberry Mint Fizz

October 13th, 2010 § 0 comments § permalink

Makes 1 serving

INGREDIENTS

3 tablespoons strawberry syrup, recipe below
Juice of 1 lime
3 tablespoons roughly chopped mint
1 cup chilled sparkling water

PREPARATION

In a tall glass muddle strawberry syrup, lime juice and mint.
Fill glass with ice and sparkling water, stir well and serve.

Strawberry Syrup

INGREDIENTS

¼ cup fresh strawberries, mashed
½ cup sugar
¼ cup water

PREPARATION

Combine all ingredients in a medium heavy bottom saucepan.
Bring to a gentle boil, reduce heat and simmer for 5 minutes.
Blend and cool till ready to use.

Strawberry Mint Fizz

Zucchini Basil Gratin

October 13th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 to 4 medium zucchini, shredded on box grater
3 teaspoons sea salt
1 tablespoon olive oil
½ cup fresh basil, chopped fine

INGREDIENTS FOR TOPPING

½ cup fine bread crumbs
½ cup Asiago cheese, grated fine
1 tablespoon chopped basil
1 tablespoon olive oil

PREPARATION

Preheat oven to 400Ëš.
Place shredded zucchini into a colander and with sprinkle.
Let moisture drain from zucchini for 30 minutes and then squeeze out any excess liquid.
In a medium sized mixing bowl combine zucchini, olive oil and chopped basil.
Pack zucchini mixture into a shallow ceramic baking dish.
Meanwhile, in a separate small mixing bowl combine bread crumbs, grated Asiago cheese, chopped basil and olive oil.
Sprinkle bread crumb topping over the zucchini mixture and bake for 30 to 35 minutes or until brown.
Serve immediately.

Zucchini Basil Gratin

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