May 1st, 2012 § § permalink
Makes 6 scones
Ingredients
2 teaspoons sugar
2 â…“ cups of flour
â…“ teaspoon of baking soda
½ tablespoon of baking powder
¼ cup sugar
¾ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
¾ cups buttermilk
1 teaspoon grated lemon zest
1 ½ tablespoons unsalted butter, melted
2 tablespoons Ginger & Lemon Thyme Pesto*
Ginger Lemon Thyme Pesto Icing*
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl combine strawberries and 2 teaspoons sugar, mix well and let berries macerate in sugar for 20 minutes or up to 2 hours.
Sift together the flour, baking soda and baking powder in a bowl. Add the salt and sugar and combine. Scatter butter cubes into the dry ingredients in the mixing bowl. Using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk and lemon zest and mix just until the dough just comes together. Add 2 tablespoons Ginger & Lemon Thyme Pesto and mix into dough. Flour a clean surface and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 ½ inches thick).
Cut the dough into 6 even sized triangles and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.
*Ginger Lemon Thyme Pesto– mix ¾ cup turbinado simple syrup with ½ cup fresh lemon thyme leaves ,¼ cup mint leaves, 2 tablespoons freshly grated ginger and 2 tablespoons lemon zest and blend until as smooth pesto is made.
*Ginger Lemon Thyme Pesto Icing– mix ¼ -½ cup of powdered sugar with ½ cup of pesto and mix until smooth and creamy. Drizzle over the scones.
April 9th, 2012 § § permalink
©Brendan Casey, Quarter Bar, South Slope Brooklyn
Ingredients
1½ ounce gin (New York Distilling Company-Dorothy Parker)
½ ounce Carpano Antica Vermouth
2 drops of lavender infused green chartreuse*
½ ounce lemon thyme
½ ounce lemon thyme brown sugar syrup*
Lemon peel
Directions
Add all the ingredients into a shaker filled with ice and double strain into a chilled coupe or martini style glass. Garnish with a large lemon peel, releasing the oils over the cocktail before submerging it into the glass.
*Lavender Infused Green Chartreuse – Combine in a small mason jar 2 ounces of green chartreuse with 1 teaspoon of dried lavender flowers. Seal the jar and let infuse for 3 days, shaking once per day. Strain out the lavender flowers prior to use.
*Lemon Thyme Brown Sugar Syrup – Combine 1 part organic brown sugar, 1 part water and a large handful or bunch of lemon thyme in medium sauce pan and bring to a boil while stirring. Let boil for about 5 minutes in total taking it on and off the heat the entire time. Cool, strain and bottle.
April 4th, 2012 § § permalink
Serves 4
This dish has great balance utilizing all types of citrus: limes, lemons and tangerines, and has slightly sweet herbaceous tones that blend well with the buttery-ness of the avocado. A lovely dish that is simple to prepare and exciting for your guests.
Ingredients
Ger-Nis Citrus Finishing Salts
1 pound medium sized shrimp, peeled and deveined, tails removed
¼ cup citrus champagne vinegar (substitute regular champagne vinegar)
¼ cup citrus juice (a mixture of tangerine, meyer lemon or regular lemon and orange)
3 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon orange zest
¼ cup sugar
1 teaspoon salt
½ teaspoon cracked black pepper
1½ teaspoons fresh parsley, chopped fine
1½ teaspoons fresh cilantro, chopped fine
1 teaspoon fresh chives, chopped superfine
1 teaspoon fresh mint, chopped fine
½ red onion, sliced super thin
A few greens, butter leaf lettuce, mesclun mix or micro greens
2 avocadoes, ripe but firm, peeled, pitted, halved and sliced
Lemon Thyme Pesto Drizzle (recipe follows)
Directions
Bring a medium sauce pan with water to a boil. Add about a tablespoon of the citrus salts to the water. Reduce the temperatre to a low rolling bowling. Add the shrimp and cook for 1½ minutes. In the meantime prepare an ice bath (a big bowl of ice water). Strain the shrimp and place them quickly in the ice bath, making sure to stop the cooking process. When the shrimp are fully cooled and cold, strain and set aside. Whisk together the vinegar, citrus and lime juice, zest, sugar and salt until well mixed. Add the pepper, herbs, red onion and mix well. Season mixture to taste. Gently mix in the shrimp and allow to marinate for about 20 minutes (the shrimp marinade is best served at room temperature or cool, not cold, so ideally refrigerate for about ten minutes and then take out for the last ten). To serve, arrange some greens of choice on a small plate and arrange some avocado slices over the plate. Using a slotted spoon, spoon the marinated shrimp over the avocado and greens. Drizzle some lemon thyme pesto over the salad and garnish with citrus herb finishing salt.
Lemon Thyme Pesto Drizzle
Makes 1 cup pesto
Ingredients
¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt
Directions
Place all ingredients in a blender and blend until smooth.
April 4th, 2012 § § permalink
Makes 1 cup pesto
Ingredients
¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt
Directions
Place all ingredients in a blender and blend until smooth.
December 3rd, 2011 § § permalink
Makes 1 Large Pitcher
Ingredients
1/4 cup fresh parsley
1/4 cup fresh basil
3 tablespoons fresh lemon thyme leaves
zest of 1 lime
zest of 1 lemon
1 cup turbinado sugar or white sugar
1 cup water
2 cups citrus juice: tangerines, lemons, limes, oranges
Directions
Combine the herbs, zest, sugar and water in a medium saucepan on high heat and bring to a boil.  Reduce heat and allow to simmer for about 6 minutes.  Take off heat and allow to cool.  Blend the mixture and then strain out all the leaves.  It will be a vibrant green color.  In  a large pitcher combine the syrup, the lemon juice and ice, fill with selzer water, stir and garnish with a few thyme leaves.
Makes 1 Large Pitcher
Ingredients
1/4 cup fresh parsley
1/4 cup fresh basil
3 tablespoons fresh lemon thyme leaves
zest of 1 lime
zest of 1 lemon
1 cup turbinado sugar or white sugar
1 cup water
2 cups citrus juice: tangerines, lemons, limes, oranges
Directions
Combine the herbs, zest, sugar and water in a medium saucepan on high heat and bring to a boil.  Reduce heat and allow to simmer for about 6 minutes.  Take off heat and allow to cool.  Blend the mixture and then strain out all the leaves.  It will be a vibrant green color.  In  a large pitcher combine the syrup, the lemon juice and ice, fill with selzer water, stir and garnish with a few thyme leaves.
August 10th, 2011 § § permalink
Serves 6-9
Ingredients
1 heirloom melon, deseeded, peeled and sliced into small wedges
18-20 slices of prosciutto
Lemon thyme drizzle (recipe follows)
Maldon salt
Directions
Wrap the prosciutto slices around the melon slices tightly and drizzle with a small amount of the lemon thyme syrup.
Lemon Thyme Drizzle
Ingredients
¼ cup water
1 cup honey
4 tablespoon fresh lemon thyme leaves
Directions
In a small sauce pan heat honey and lemon thyme leaves on simmer for about 5 minutes until warm and honey has been infused with lemon thyme.
August 10th, 2011 § § permalink
Makes 1 cup butter
Ingredients
½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt
Directions
In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.
July 26th, 2011 § § permalink
Makes about 5 cups
Ingredients
2 cups water
2 cups sugar
½ cups fresh lemon thyme leaves
2 cups fresh blackberries
Zest and juice of 1 lemon
½ cup heavy cream
Directions
Make simple syrup in a medium saucepan by combining the sugar and water and lemon thyme. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, and allow to cool. Place in a blender with the blueberries, lemon zest and juice and heavy cream and blend just until the blueberries are crushed to desired consistency. Process in a ice cream maker according to instructions.
July 7th, 2011 § § permalink
Makes about 5 cups
Ingredients
2 cups water
2 cups sugar
½ cups fresh lemon thyme leaves
2 cups fresh blueberries
Zest and juice of 1 lemon
½ cup heavy cream
Directions
Make simple syrup in a medium saucepan by combining the sugar and water and lemon thyme. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, allow cooling. Place in a blender with the blueberries, lemon zest and juice and heavy cream and blend just until the blueberries are crushed to desired consistency. Process in a ice cream maker according to instructions.
May 23rd, 2011 § § permalink
Serves 4
Ingredients
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh mint leaves, chopped fine
¼ cup honey
1 teaspoon vanilla extract
Greek yogurt, plain or vanilla flavor
½ cup blackberries
½ cup strawberries, cut in half and hulled
¼ cup sliced almonds
2 tablespoons pumpkin seeds
1 tablespoon flax seeds
Directions
In a small saucepan combine the fresh herbs, honey and vanilla extract and simmer for about 5 minutes or until the honey is infused with the herbs flavor. Place the yogurt in a bowl or a glass and place some berries on top. Next sprinkle some almonds and pumpkin seeds and top with a few flax seeds. Drizzle the infused honey over the entire parfait while the honey is still warm, not hot.
May 23rd, 2011 § § permalink
Makes 4 coolers
Ingredients
1 cup Lemon Thyme Simple Syrup
1 tablespoon lemon zest
Juice of 2 lemons
Ice
Seltzer
Lemon thyme leaves
Directions
Place ¼ cup lemon thyme simple syrup in a tall glass, add ½ teaspoon lemon zest and 1 tablespoon lemon juice fill the glass with ice and then seltzer, stir well and garnish with lemon thyme leaves.
May 16th, 2011 § § permalink
Serves 6-8
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped small
1 medium shallot, chopped small
1 cup mixed fresh wild mushrooms (morels, chanterelles, etc)
Pinch of freshly ground nutmeg
1 cup asparagus spears, ends trimmed
1 teaspoon salt
1 teaspoon black pepper
½ cup white wine
¼ cup vegetable stock
1 cup brown rice, cooked
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon thyme, chopped
1 tablespoon fresh mint, chopped
Directions
In a large skillet over medium high heat, add butter and olive oil. Cook the onions and shallots for a few minutes or until slightly translucent, about 5 minutes. Add the mushrooms, nutmeg, and asparagus and season with salt and pepper. Add the wine and vegetable stock, bring to a boil, and then reduce to a simmer. Cook until the liquid is reduced by half then stir in the cooked brown rice. Fluff mixture with a fork and sprinkle herbs into pilaf. Serve warm or at room temperature.
May 16th, 2011 § § permalink
Serves 6-8
Ingredients
3 tablespoons butter
1 medium yellow onion, chopped
1 medium shallot, chopped
2 cups asparagus stems
1 tablespoon fresh lemon thyme leaves
4 cups vegetable broth (preferably onion-herb or neutral based)
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup heavy cream
Salt
Black pepper
Directions
In a large skillet, over medium high heat, add butter. Cook the onions and shallots for a few minutes or until slightly translucent, about 5 minutes. Add the asparagus and sauté a few minutes. Add the lemon thyme and sauté until the asparagus is soft. Add the vegetable stock, lemon zest, and lemon juice and bring to a boil. Reduce to a simmer and cook for 10 minutes. Using an immersion blender, puree into a smooth soup. Slowly blend in the heavy cream. Season to taste with salt and pepper and serve.
May 16th, 2011 § § permalink
Serves 8
Adapted from Skye Gyngel
Ingredients
¼ cup butter
Salt
12-14 white asparagus spears, trimmed
2 tablespoons fresh lemon thyme
2 tablespoons fresh parsley, plus 1 tablespoon reserved
1 teaspoon lemon zest
1 tablespoon Dijon mustard
½ cup créme fraiche
¾ cup whole wheat breadcrumbs
½ cup pecorino cheese
Directions
Preheat oven to 450°F. Grease a baking dish with butter and sprinkle with salt. Place the trimmed asparagus spears along the bottom of the baking dish, then sprinkle the fresh herbs over the asparagus. In a small bowl, whisk together the lemon zest, mustard, and créme fraiche. Pour mixture over the asparagus. In another bowl, mix together the remaining parsley, breadcrumbs, and pecorino cheese. Sprinkle this mixture over the asparagus and bake for 15-20 minutes, or until lightly brown and golden.
May 4th, 2011 § § permalink
Makes 1 French press (about 6 cups)
Ingredients
1 black tea bag
¼ cup fresh sage leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh mint leaves
½ lemon sliced
3 tablespoons honey
Hot, just boiling water
Directions
In the French press or another tea pot, place the tea bag, fresh mint, sage and lemon thyme and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!
May 4th, 2011 § § permalink
Makes 1 French press (about 6 cups)
Ingredients
¼ cup dried blueberries (substitute 1 spoonful of fresh)
¼ cup fresh lemon thyme leaves
1 tablespoon dried lemon peel (can substitute 1 slice fresh lemon)
2 tablespoons honey
Hot, just boiling water
Directions
In the French press or another tea pot, place dried or fresh blueberries, lemon thyme leaves, and lemon peel or sliced lemon. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!
May 4th, 2011 § § permalink
Serves 6-8
INGREDIENTS
2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)
Ger-Nis Tabasco
INGREDIENTS
2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt
DIRECTIONS
In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.
April 28th, 2011 § § permalink
Makes 6 tartlets.
INGREDIENTS
Sweet Pie Dough (1 recipe for one large tart) (add 2 tablespoons fresh lemon thyme)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
¼ cup fresh lemon thyme leaves
1⁄3 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup créme fresh
¼ cup honey
DIRECTIONS
Pre heat oven to 375°F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out the dough in each tarlet tin. Bake for 10-12 minutes or until tart crust is golden brown and crisp. In a medium sauce pan combine strawberries, rhubarb, sugar, lemon juice, lemon thyme and zest. Cook on medium until all sugar is dissolved and the strawberries and rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a pile of the strawberry rhubarb mixture (about 1⁄3 cup). Chill slightly and serve.
April 25th, 2011 § § permalink
Makes one shot
Beet Basil Shot
½ cup fresh beets, 1 cup fresh basil leaves, ¼ cup orange juice
Grapefruit Parsley & Lemon-Thyme
¼ cup grapefruit juice, ½ cup fresh parsley leaves, ½ cup fresh lemon-thyme leaves
Lemon Ginger Mint
¼ cup lemon juice, ½ inch chunk fresh ginger, ½ cup mint
Cucumber Parsley Mint
½ cucumber, ½ cup fresh parsley, ½ cup fresh mint
Tomato Oregano Parsley
½ tomato, ¼ cup fresh oregano, 1 cup fresh parsley
April 24th, 2011 § § permalink
INGREDIENTS
½ cup fresh parsley leaves
½ cup fresh lemon-thyme leaves
¼ cup grapefruit juice
DIRECTIONS
Press the parsley and lemon-thyme through a juicer. Mix herb juice and grapefruit juice in a small glass.
April 24th, 2011 § § permalink
Serves 2
INGREDIENTS
½ cup fresh strawberries, sliced
½ cup fresh blackberries
1 red grapefruit, pitted and segmented
1 orange, pitted and segmented
½ cup toasted coconut, shavings
Herbal infused honey (recipe follows)
DIRECTIONS
Place all the fruit in a mixing bowl, and gently toss together with coconut shavings. Place in two serving bowls. Drizzle herbal infused honey on fresh fruit.
Herbal Infused Honey
INGREDIENTS
¼ cup honey
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon lemon thyme, chopped
DIRECTIONS
In a saucepan on medium low, add honey and warm. Add mint, basil, and lemon thyme. Reduce temperature and allow honey to infuse for about 4-5 minutes on a low simmer. Take out herbs and discard them.
February 24th, 2011 § § permalink
Serves 6-8 (Makes 3 cups of granita)
Ingredients
For pavlovas
1 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon thyme leaves, chopped
3 egg whites
3 tablespoons cold water
1 teaspoon distilled white vinegar
For granita
2 cups water
1 tablespoon fresh lemon thyme leaves, chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
¼ cup honey
1 cup fresh orange juice
1 cup fresh raspberries
Directions
For pavlovas
Preheat oven to 300°F.
In a small bowl, whisk together sugar, cornstarch and thyme leaves. Set aside.
In a mixer (or with a whisk), beat egg whites until soft peaks form. Add the water, and beat continue beating soft peaks. Increase speed, and add sugar and corn starch mixture a little at a time. Next, add vinegar, and beat on high speed until glossy and stiff. Place a spoonful on a lined baking sheet, making 6 to 8 little bowls. Bake for 45 minutes or until golden brown. Let stand for 10 minutes, until starch hardens, before eating.
For granita
In a blender, combine all ingredients until mixed well. Add more honey to desired sweetness. Pour in a shallow, metal pan, and freeze, scraping frozen granules every 10 to 20 minutes for about a total of 2 hours.
October 11th, 2010 § § 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.
