Recipes – Ger-nis

Tag: lemon

  • Scallop Crudo Lemon Shooters

    Scallop Crudo Lemon Shooters

    Chili Mint Scallop Crudo with Shaved Baby Fennel and Ginger Serves 6 Ingredients 6 large scallops, (side muscle removed) and sliced thin and cut into strips 2 teaspoons salt Juice of 1 lemon Juice of 1 lime Juice of ½ orange 2 tablespoons champagne vinegar 1 tablespoon olive oil 1 teaspoon lemon zest 1 teaspoon…

  • Lemon & Bay Leaf Prosecco

    Lemon & Bay Leaf Prosecco

    Ingredients 1 ounce bay leaf simple syrup* Prosecco Bay Leaf Directions Place 1 ounce of bay leaf syrup in a champagne flute and fill with prosecco.  Stir and garnish with a bay leaf place inverted in the flute so that about 1 ½ inches sticks out of the top as it floats, stem side down.…

  • Spring Sorrel & Lemon Soda Pop

    Makes 1 pitcher Ingredients 1 cup water 1 cup sugar 1 tablespoon lemon zest ½ cup lemon juice 1 large bunch fresh sorrel leaves 4-6 cups seltzer water Lemon wheel garnish Directions Combine water, sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil. Reduce the temperature to low and…

  • Ginger & Lemon Thyme Rye Mini Pesto Elixir

    ©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn Ingredients 1 cup turbinado sugar simple syrup* ½ cup fresh lemon thyme leaves 1 tablespoon mint leaves 1 tablespoon freshly grated ginger 2 tablespoons lemon zest Juice of one lemon 1 ounce New York Distilling Company Rye Directions Combine all the ingredients in a blender and…

  • 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.

  • Meyer Lemon Chicken Salad Sandwiches

    Serves 4 Ingredients ½ cup créme fraiche Juice and zest of 1 Meyer lemon ¼ cup of chopped parsley, chives and basil (in total) Pinch of salt and pepper 1 cup of roasted chicken, cubed or shredded Directions Mix ½ cup créme fraiche and the juice and zest of one Meyer lemon together with ¼…

  • Maple & Meyer Lemon Bourboun Sauce

    Makes 2 cups Ingredients 2 teaspoons Meyer lemon zest 1 tablespoon corn starch ½ cup Meyer lemon juice 1 tablespoon maple syrup 2 tablespoons *Buffalo Trace White Dog Bourboun 1 cup sugar 3 large eggs, beaten Pinch of salt *Hemispherical Meyer Lemon Bitters Directions Whisk together all ingredients in a medium saucepan and bring to…

  • Lemon Curd

    Makes 2 cups Ingredients 1 tablespoon lemon zest 1 tablespoon corn starch ½ cup lemon juice 1 cup sugar 3 large eggs, beaten Pinch of salt Directions Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

  • Le Pruneau Homme

    Ingredients 2 ounces prune infused gin (recipe follows) 2 ounces hum liquor 1 ounce lemon juice 1 ounce cardamom ginger black pepper syrup (recipe follows) Sparkling Wine “Moroccan” Spiced Brown Sugar (recipe follows) Gin Infused Prunes Directions In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously.…

  • Harissa & Preserved Lemon Mint Martini

    Ingredients 3 ounces gin ½ ounce mint infused dry vermouth (recipe follows) ½ ounce preserved lemon liquid (recipe follows) 2-3 drops harissa (recipe follows) Preserved lemon garnish Mint leaf garnish Directions In a glass filled with ice place the gin and the vermouth and stir. Add the lemon preserved liquid and strain into a martini…

  • Lemon & Oregano Chicken Greek Salads

    Serves 6 Ingredients 1 large chicken breast, sliced thin Salt Cracked black pepper 1/2 tablespoon lemon zest 1/2 cup lemon juice 1 cup cherry tomatoes, halved 2 cups romaine lettuce torn into bite size pieces 1/2 cup calamata olives 1/2 cup feta, crumbled 1/2 cup fresh parsley leaves 1/2 cup olive oil Juice of 2…

  • Herbs De Provence Crispy Baked Chicken with Lemon Olive Tapenade

    Serves 6 Ingredients 6-12 pieces of chicken (wings, legs, boneless thighs and boneless breasts) Salt & pepper 1 cup buttermilk Zest and juice of one lemon 2 tablespoons herbs of Provence 1 tablespoon fresh thyme leaves ½ tablespoon fresh marjoram leaves ½ tablespoon fresh savory, chopped 1 tablespoon fresh basil, chopped fine 1 tablespoon lavender…

  • Lavender Lemon Pastis

    Makes 1 drink Ingredients 1 cup water 1 tablespoon lavender flowers 1 tablespoon lemon zest 1 cup sugar 2 ounces pastis (ricard) 4 ounces cold water Directions Make the simple syrup by adding the water, lavender, lemon zest and sugar into a medium saucepan and bring to a slow boil, reduce heat and simmer for…

  • Ginger Lemon Meringue Tarts

    Ingredients 4 egg yolks (reseve whites for meringue) 1⁄3 cup cornstarch 1½ cups water 11⁄3 cup sugar ¼ teaspoon salt 3 tablespoons butter ½ cup lemon juice 1 tablespoon finely grated lemon zest 1 box gingersnap cookies (2 cups) 2 tablespoons butter, melted 4 egg whites Pinch of salt 2 tablespoons sugar Directions Pre-heat oven…

  • Lemony Gold Beet Barley Risotto

    Serves 6 Barley replaces the traditional Arborio rice here for a textured, nutty-tasting whole-grain risotto. Soaking the barley overnight reduces its cooking time. Gold beets have a sweet, mellow flavor. When roasted with the skin intact, their beautiful color is preserved. Wait to salt the risotto until you’ve added the ricotta salata; as the name…

  • Little Lemony Fried Anchovies or Bait fish with Thai Basil Pesto Cocktail Sauce

    Serves 6 Ingredients 1 pound fresh anchovies or bait fish 1 teaspoon lime zest 2 teaspoons fresh ginger, chopped fine 2 teaspoons fresh garlic, chopped fine 2 tablespoons rice wine vinegar 1 thai chili, sliced thin 2 tablespoons lime juice 1 cup flour 2 teaspoons salt Oil for frying Thai Basil Pesto Cocktail Sauce (recipe…

  • Lemon Curd

    Makes 2 cups Ingredients 1 tablespoon lemon zest 1 tablespoon corn starch ½ cup lemon juice 1 cup sugar 3 large eggs, beaten Pinch of salt Directions Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

  • Heirloom Melon and Prosciutto Wraps with Lemon Thyme Drizzle

    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…

  • Lemony Pesto Verde

    Makes 1 cup Ingredients 3 tablespoons fresh basil, chopped fine 1 tablespoons fresh Italian parsley, chopped fine 1 tablespoon fresh chives, chopped fine 1 tablespoon fresh mint, chopped fine 2 teaspoons lemon zest 1 teaspoon fresh red chili, chopped fine (optional) 1 tablespoon champagne vinegar 1 teaspoons wholegrain mustard ½ cup extra virgin olive oil…

  • Lemon Aioli

    Makes 1 cup Ingredients 1 egg 1 tablespoon lemon zest 1 tablespoon lemon juice 2 tablespoons chopped garlic 1 cup of extra virgin olive oil 2 tablespoons sherry vinegar ½ teaspoon salt Directions In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor…

  • Lemon Preserves

    Makes 2 ½ cups Ingredients 3 lemons, de-seeded, and chopped whole, peels included 1 cup water 1 cup sugar 1 tablespoon fresh basil, chopped (optional) Directions Place all ingredients (except basil) in a medium saucepan and bring to a boil. Reduce heat and simmer on low for about 45 minutes or until totally soft and…

  • Arugula, Tomato & Lemon Preserves on Ciabatta

    Ingredients Ciabatta bread Arugula leaves Tomato slices Goat cheese Salt & pepper Lemon preserves (recipe follows) Olive oil Directions Place arugula leaves on both side of the bread and place a tomato on one side and a tablespoon of lemon preserves on the other. Place a dollop of goat cheese on and season with salt…

  • Mutton Holler Swamp Coolers

    Makes one gallon of non alcoholic mixer Ingredients Zest of 5 limes Zest of 4 lemons Juice of 10 limes Juice of 10 lemons 2 cups mint simple syrup 1 cup cucumber puree (cucumbers pureed) 1 cup strawberry puree (strawberries pureed) 4 cups water 4 cups seltzer water Ice Cucumber slices, strawberry sliced, lemon slices…

  • Lavender Fig Compote

    Makes 1 cup Ingredients 1 pound fresh black figs, ripe & sweet, de-stemmed & chopped 1 cup lavender syrup 1 teaspoon lemon zest 1 tablespoon lemon juice 1 cinnamon stick 2 teaspoons fresh rosemary leaves, chopped fine Directions Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer…

  • Fresh Herb Pappardelle with Summer Beans, Tomatoes & Fresh Herbs

    Serves 6 Ingredients ¼ cup each basil, parsley, mint, tarragon, marjoram, chopped Plus an additional 1 tablespoon of each for the sprinkle Olive oil Pinch of dried crushed red pepper 2 large garlic cloves, chopped 2 cups fresh summer shelling beans, shelled and cooked until tender 1 small fennel bulb sliced thin 2 tablespoons fresh…

  • Salsa Verde

    Makes 1 cup Ingredients 3 tablespoons fresh Italian parsley, chopped fine 1 tablespoon fresh oregano, chopped fine 1 tablespoon fresh mint, chopped fine 2 teaspoons lemon zest 1 teaspoon fresh red chili, chopped fine 1 tablespoon white balsamic vinegar 2 teaspoons wholegrain mustard ½ cup extra virgin olive oil Directions In a small bowl whisk…

  • Stewed Squid with Salsa Verde

    Serves 6 Ingredients 2-3 tablespoons olive oil 2 teaspoons fresh red chili, chopped 1 teaspoon lemon zest 2 cloves garlic, chopped 1 medium onion, chopped 2 pounds fresh squid, cleaned and sliced thick 6-8 plum tomatoes, chopped 1 cup chickpeas, cooked 1 tablespoon fresh thyme leaves 1 tablespoon fresh parsley leaves 2 teaspoons salt ½…

  • Prosecco with Lovage Syrup

    Ingredients ½ cup lovage leaves and more for garnish 1 cup sugar 1 cup water Sparkling wine Lemon peel Directions Place water, sugar and lovage leaves in a medium saucepan over high heat. Bring to a boil. Reduce heat and simmer for a few more minutes. Take off heat and allow to cool. Strain through…

  • Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

    Makes about 25 small cakes Wine Pairing: Sauvignon Blanc Ingredients 4 zucchini (about 1 ½ pounds) 5 or 6 scallions, white and light green parts only, chopped fine 9 ounces feta cheese, crumbled 3 tablespoons fresh dill, chopped fine 1 cup all purpose flour Salt and freshly ground black pepper 3 eggs, beaten 2 or…

  • Pistachio Tarragon Pesto Chicken Skewers

    Serves 8 Wine Pairing: Syrah Ingredients ½ cup fresh Italian parsley, chopped 2 tablespoons fresh tarragon, chopped 2 tablespoons unsalted natural pistachios 1 tablespoon fresh lemon juice 1 medium garlic clove, peeled ¼ cup olive oil 16 1-inch pieces red onion (1/3 inch thick) 16 1-inch squares red bell pepper 8 lemon slices, halved 1…

  • White Balsamic Vinaigrette

    Makes 2 cups dressing Ingredients ¼ cup white balsamic vinegar 2 tablespoons lemon juice ½ cup blended oil (canola based) ½ shallot, minced Salt and pepper to taste (about ½ teaspoon of each) Directions In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste. *Recipe property…

  • Garden Flounder Ceviche

    Serves 6 Ingredients 2 pounds Flounder fillets, sliced in thin strips or cut into small cubes 1 medium zucchini, chopped super fine 1 medium carrot, chopped super fine ½ medium red onion, chopped fine 1 cup cherry tomatoes, quartered 1 teaspoon red chili, chopped fine 1 small shallot, chopped fine 2 teaspoons salt 1 teaspoon…

  • Lemon-Mint Striped Bass Ceviche

    Serves 6 Ingredients 2 pounds striped bass fillets, cut into thin slivers or strips 2 teaspoons salt Juice of 2 lemons 1 tablespoon lemon zest 1 tablespoon orange zest ¼ cup fresh orange juice ¼ cup extra virgin olive oil, citrus flavor preferred 1 medium red onion, halved and sliced thin 1 cup black cured…

  • Spanish Seville Squid Cocktail

    Serves 6 Ingredients 2 pounds cleaned squid, sliced in rings 2 cloves garlic, chopped 1 tablespoon lemon zest Olive oil ½ medium Spanish onion, sliced thin ½ cup red bell peppers, slices thin ½ cup orange bell peppers sliced thin 1 cup cherry tomatoes, halved (gold ones especially nice) 1 cup Spanish black olives, pitted…

  • Citrus Chili Atlantic Mackerel Ceviche

    Serves 6 Ingredients 2 pounds Atlantic Mackerel fillets, chopped in large flat pieces 2 teaspoons salt Juice of 2 lemons Juice of 1 lime 2 tablespoons champagne vinegar 1 tablespoon olive oil 1 teaspoon lemon zest 1 teaspoon lime zest 2 teaspoons fresh red chili, de-seeded and chopped super fine 1 teaspoon fresh green chili,…

  • Sweet Corn Aioli

    Makes 2 cups Ingredients 2 egg yolks 2 cloves garlic, chopped 1 cup extra virgin olive oil 1 teaspoon citrus champagne vinegar 1 teaspoon lemon zest 1 tablespoon lemon juice 1 cup fresh sweet corn kernels 1 teaspoon salt Directions In a blender or food processor, place egg and garlic. Whirl until garlic is smooth.…

  • Sweet Corn Aioli Lobster Rolls

    Serves 4-6 Ingredients 1 ½ pounds lobster meat, cooked, large chucks and cold ½ cup sweet corn kernels 1 tablespoon fresh tarragon, chopped fine 1 tablespoon fresh chives, chopped fine 1 tablespoon fresh parsley, chopped fine 1 teaspoon salt Juice of 1 lemon ½ -3/4 cup sweet corn lemon aioli (recipe follows) Hot Dog buns…

  • Blackberry Lemon Thyme Sorbet

    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,…

  • Ger-Nis Garden Potato Salad

    Ger-Nis Garden Potato Salad

    Serves 12 Ingredients 6 cups cooked potatoes, cubed (all colors blue, red, and white) 2 cups radishes, chopped 2 cups celery, chopped 1 cup red onions, chopped 1 cup carrots, chopped 1 cup orange bell pepper, chopped 1 cup red bell pepper, chopped 1 cup fresh dill, chopped 1 cup fresh parsley, chopped 1 cup…

  • Summer Herb Chimichurri, Grilled Potato Salad

    Serves 4 Ingredients 1 cup fresh parsley, chopped ¼ cup fresh oregano, chopped ¼ cup fresh thyme leaves, chopped 2 tablespoons fresh chives, chopped 3 cloves garlic, chopped 1 medium shallot, chopped 3 tablespoons lemon juice 2 teaspoons lemon zest ½ -3/4 cup extra virgin olive oil ¼ cup red wine vinegar 1 teaspoon smoked…

  • Heirloom Tomato & Mozzarella Salad

    with Basil Oil Drizzle & Anchovies Serves 4 Ingredients 1 cup fresh basil leaves 1 clove garlic ½ cup plus extra virgin olive oil 1 teaspoon salt Squeeze of lemon (optional) 6-8 tomatoes, sliced or wedged 6-8 pieces fresh mozzarella cheese (equivalent to the tomato size) 10-12 anchovies, whole of halved Maldon sea salt Directions…

  • Lavender Lemon Sugar Syrup

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

  • Lavender Buttermilk Fried Chicken

    Serves 4-6 Ingredients For the brine 1 tablespoon lemon zest 2 lemons sliced Juice of 1 lemon 2 tablespoons lavender leaves and flowers ½ cup honey 1 tablespoon black peppercorns, cracked 1 tablespoon fennel seeds 1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram 1  cup salt 2 gallons hot water (no…

  • Cabbage & Bean Salad with Spicy Pesto Vinaigrette

    Cabbage & Bean Salad with Spicy Pesto Vinaigrette

    Serves 6 Ingredients 1 cup red cabbage, shredded ½ cup carrots, grated 1 red pepper, sliced thin 1 orange pepper, sliced thin 1 cup sliced radishes 1 cup baby greens 1 red chili pepper (fresh) and chopped 2 cups cannellini beans ¼ cup champagne vinegar Juice and zest of one lemon ¼ cup olive oil…

  • Herbed Gremolata

    Makes approximately ½ cup Ingredients ¼ cup fresh parsley, chopped fine 1 tablespoon fresh oregano, chopped fine 2 tablespoons fresh basil, chopped fine 2 tablespoons fresh marjoram, chopped fine 3 cloves garlic, chopped superfine 3 tablespoons lemon zest 1 teaspoon maldon salt ½ teaspoon red chili flakes Directions In a small mixing bowl combine all…

  • Orange Sherbet

    Orange Sherbet

    Makes 4 cups Ingredients 1 cup fresh orange juice 2 tablespoons orange zest 1 tablespoon lemon juice 1 cup sugar 1 teaspoon salt 1 ½ cups whole milk Directions In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.

  • Frozen Beet Orange Sherbet Sandwiches

    Makes 6 sandwiches Ingredients 2 medium red beets, trimmed peeled and sliced 1 navel orange ¼ cup sugar ¼ cup fresh tarragon leaves Orange sherbet (recipe follows) Directions In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently. Cook beets for…

  • Cucumber & Gazpacho Granita Ice Bites

    Makes 20-25 bites Ingredients 1 cucumber, sliced semi thin 1 cucumber, peeled and chopped 1 cup chopped tomato ¼ cup white onion, chopped 1 clove garlic, chopped 1 tablespoons lemon juice 1 teaspoon lemon zest 1 tablespoon champagne vinegar 2 tablespoons olive oil 1 tablespoon fresh mint, chopped 1 tablespoon fresh parsley, chopped 2 teaspoons…

  • Spring Herbal Osso Bucco & Herbed Gremolata

    Serves 4-6 This lovely & lively dish is perfect for a chilly spring day, perfectly fresh yet warming with loads of fresh herbs and spring vegetables. Ingredients 4-6 cross-cut veal shanks (osso bucco tied with kitchen string) ½ cup all-purpose flour 1 tablespoon fresh mint, chopped fine ¼ cup olive oil 3 cloves garlic, chopped…

  • Fruit, Herb & Nut Parfaits

    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…

  • Strawberry Basil Fizzy

    Makes 1 pitcher Ingredients ½ cup fresh strawberries, chopped fine ½ cup fresh basil leaves, chopped fine ½ cup sugar, chopped fine ½ cup water Zest of 1 lime or lemon Juice of 1 lime or lemon 2 cups ice Seltzer water Directions In a small saucepan combine strawberries, basil sugar and water and bring…

  • Lemon Thyme Coolers

    Lemon Thyme Coolers

    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…

  • Lemony Whole Wheat Chips

    Lemony Whole Wheat Chips

    Serves 4 Ingredients 10-12 whole wheat tortillas, cut into 3 inch triangles 1 tablespoon fresh parsley, chopped 1 tablespoon canola oil Juice of 1 lemon Salt Directions Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and…

  • Roasted Spring Vegetable Salsa and Whole Wheat Chips

    Roasted Spring Vegetable Salsa and Whole Wheat Chips

    Makes 2-3 cups salsa Ingredients 2 cloves garlic, chopped fine 2 small spring onions, chopped fine ½ cup fennel bulb, chopped fine 1 red bell pepper, deseeded and chopped fine 3 spears of asparagus, chopped fine ½ cup fresh peas ½ cup carrots, chopped fine ¼ cup fresh parsley leaves, chopped fine ½ cup fresh…

  • Spring Daisy

    Makes 1 drink Ingredients Ice 2 ounces cucumber infused gin 1 ounce strawberry rhubarb syrup 1 ounce herbal syrup (parsley mint) 1 ounce lemon juice 1 teaspoon lemon zest Lemon slices Directions In a shaker filled with ice, place all ingredients and shake vigorously. Pour into a low-ball glass and place a lemon slice like…

  • Lemon-Mint Herbal Syrup

    Makes 1 cup Ingredients ½ lemon sliced ½ cup fresh mint, chopped ½ cup light brown sugar ½ cup water Directions In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up…

  • Lemon-Mint Brown Sugar

    Makes 1 cup Ingredients 1 tablespoon lemon zest, finely grated 1 tablespoon mint, chopped superfine ¾ cup light brown sugar, fine Directions Mix the ingredients together and store in an airtight container in the fridge for up to a week!

  • Ger-Nis’ Herbal Mint Julep

    Makes 1 drink Ingredients Lemon mint brown sugar (recipe follows) 4-5 fresh mint leaves Crushed or shaved ice ½ ounce lemon mint herbal syrup (recipe follows) 2 ½ ounces bourbon (Makers Mark is our preferred choice) Crushed or shaved ice Directions Wet the rim of a old fashioned or low wide mouth glass with a…

  • Israeli Herbal Tea

    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…

  • Blueberry Lemon Thyme Tea

    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,…

  • Strawberry Thyme Ginger & Lemon Tea

    Makes 1 french press (about 6 cups) Ingredients ¼ cup dried strawberries (substitute 2 fresh strawberries, sliced) ¼ cup fresh thyme leaves 1 slice dried ginger or 1 slice fresh ginger ½ lemon sliced 2 tablespoons honey Hot, just boiling water Directions In the French press or another tea pot, place dried or fresh strawberries,…

  • Artichokes with Lemon Aioli Dip

    INGREDIENTS 4 globe artichokes 2 lemons 1 recipe lemon aioli (see recipe) or any favorite vinaigrette DIRECTIONS Wash the artichokes to remove and grit between the leaves. Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon…

  • Fried Artichokes Jewish Style

    Serves 4-6 INGREDIENTS 24 baby artichokes, trimmed 2 quarts vegetable oil for frying Salt and Red Pepper flakes Chopped Parsley Grated parmesan (optional) Lemon wedges DIRECTIONS Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat. Fry the artichokes in batches for 3-4…

  • Strawberry Rhubarb Tartlets with Honey Crème Fresh

    Makes 6 tartlets Ingredients Sweet Pie Dough (1 recipe- for one large tart) 1 pint fresh strawberries, hulled and quartered 1 cup rhubarb, sliced â…“ cup sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup crème fresh ¼ cup honey Directions Preheat oven to 375° F. Place the pie dough into 6 little…

  • Spring Greens & Fennel Salad with Grainy Mustard Vinaigrette

    Serves 6 Ingredients 3 cups spring greens 1 fennel bulb, sliced thin 3 tablespoons fresh dill leaves 2 tablespoons fresh parsley leaves 1 tablespoon fresh tarragon leaves â…“ cup extra virgin olive oil 1 tablespoon whole grain mustard 2 tablespoons honey 1 clove garlic, chopped fine 2 tablespoons lemon juice Salt/pepper Directions In a large…

  • Warm Tomato Herb Salsa

    Makes 1 cup of salsa Ingredients Olive oil ½ medium yellow onion, chopped fine 2 medium tomatoes, chopped 1 tablespoon lemon juice 1 tablespoons fresh chives, chopped fine 1 tablespoons fresh tarragon, chopped fine 1 tablespoon fresh parsley, chopped fine 1 teaspoon salt 1 teaspoon black pepper, cracked Directions In a medium sauté pan, heat…

  • Baked Egg & Goat Cheese in Brioche Cups with Tomato Herb Salsa

    Serves 6 Ingredients 6 mini brioche rolls ½ cup melted butter 6 eggs Salt/pepper 3 ounces goat cheese 3 tablespoons fresh chives Tomato herb salsa (recipe follows) Directions Preheat oven to 375° F. Cut off the tops of the brioche rolls and scoop out a small portion of the inside, enough for a cracked egg…

  • Sweet Herbal Mimosas (Lemon Thyme Orange & Basil Tangerine)

    Makes 1 mimosa Ingredients 1 ounce herbal syrup (lemon thyme or basil), recipe follows 2 ounces fresh juice (orange or tangerine) 4-6 ounces champagne, prosecco or cava Directions In a champagne class combine the herbal syrup and the citrus juice and fill glass with champagne, cava or prosecco. Herbal Simple Syrup Makes 2 cups Ingredients…

  • Limoncello Mint Granita

    Makes about 3 cups of granita Ingredients 1 cup lemon sugar syrup (recipe follows) ½ cup limoncello ¼ cup fresh mint, chopped fine Directions Combine all ingredients and pour into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Using the tines of a fork, scrape the…

  • Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

    Serves 6 Ingredients 2 cloves garlic, chopped fine ½ cup red onion, chopped fine 2 pounds ground lamb 2 tablespoons red wine vinegar 3 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons fresh parsley, chopped 2 tablespoons fresh mint, chopped 2 tablespoons fresh…

  • Lamb Chops with Preserved Lemon-Mint Chili Chimichurri or Cucumber Pomegranate Salsa

    Serves 6 Ingredients 12 baby lamb chops, French cut and ½ inch thick Salt Pepper Mint oil (½ cup extra virgin olive oil infused with ½ cup fresh mint leaves) Chimichurri or Salsa (recipes follow) Directions Preheat broiler to High. Arrange the baby lamp chops on a sheet pan or in a baking dish. Sprinkle…

  • Rhubarb Mint Spritzer

    Makes 1 gallon Ingredients 1 pound rhubarb, ends trimmed and cut into ½ inch pieces 1 teaspoon lemon zest 2 tablespoons lemon juice ½ cup fresh mint leaves 1 cup sugar 2 cups water Ice Seltzer water Directions Combine the rhubarb, lemon zest, lemon juice, mint, sugar and the water in a medium saucepan and…

  • Ginger-Beet Lemonade

    Makes one Pitcher Ingredients 2 cups ginger-beet syrup (ginger, beets, sugar) 2 cups fresh lemon juice water Directions To make the ginger beet syrup place ½ cup freshly grated beets, 1 cup sugar, 1 cup water and 1 tablespoon freshly grated ginger in medium saucepan and bring to a boil. Reduce heat and simmer for…

  • Rhubarb Lemonade

    Makes one Pitcher Ingredients 2 cups rhubarb syrup (rhubarb, sugar) 2 cups fresh lemon juice water Directions To make the rhubarb syrup place ½ cup fresh rhubarb chopped, 1 cup sugar and 1 cup water in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In…

  • Honey Banana Cups

    Makes 1 cup Ingredients 3 semi-ripe bananas, sliced thin 1 tablespoon lemon juice 1 tablespoon honey Directions Preheat oven to 225°F. Mix lemon juice and honey in a small bowl using a whisk. Brush liquid mixture over bananas evenly, and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to…

  • Wild Ramp-Basil Pesto & Whole Wheat Pappardelle

    Serves 6-8 Ingredients ¼ pound of wild ramps, cleaned, ends trimmed and chopped ¼ cup fresh basil leaves 1 teaspoon lemon zest 1 tablespoon lemon juice ¼ cup toasted walnuts ½ cup extra virgin olive oil Salt 1 pound whole wheat pappardelle, cooked Directions In a blender place the ramps, basil, lemon zest, lemon juice…

  • Fritto Misto of Ramps, Asparagus and Fiddleheads with Citrus Mint Aioli

    Serves 6 Ingredients 4 cups canola oil 2 cups all-purpose flour ¼ cup cornstarch 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt Zest of 1 lemon Zest of 1 lime ½- 1 cup ice cold club soda, diluted with 2 tablespoons lemon juice 1 ½ to 2 pounds mixed fiddleheads, ramps (or…

  • Wild Ramp-Basil Pesto

    Makes approximately 1 cup Ingredients ¼ pound of wild ramps, cleaned and ends trimmed and chopped ¼ cup fresh basil leaves, stems removed 1 teaspoon lemon zest 1 tablespoon lemon juice ¼ cup toasted walnuts ½ cup extra virgin olive oil Salt Directions In a blender place the ramps, basil, lemon zest, lemon juice and…

  • Preserved Lemon, Mint, and Chili Chimichurri

    Makes approximately 1 cup Ingredients 1 to 2 garlic cloves ¼- ½ cup preserved lemons 1 cup fresh flat-leaf parsley leaves 1 cup fresh mint leaves 1 long red chili, deseeded and chopped â…“ cup champagne vinegar ½ cup extra virgin olive oil Salt, to taste Directions Combine all ingredients in blender and pulse until…

  • The Halle Berry with Lemon Zested Frozen Blueberry Garnish

    Makes one cocktail Ingredients For the raspberry infused vodka 1 cup fresh raspberries 1 tablespoon lemon zest 1 quart of vodka For the lemon blueberries ½ cup vodka ¼ cup sugar 1 tablespoon lemon zest 2 tablespoons lemon juice 1 tablespoon fresh blueberries For the cocktail Ice 2 ounces raspberry infused vodka 1 ounce sweet…

  • The Bollywood with Star of Anise Vodka with Curried Grape Garnish

    Makes one cocktail Ingredients For the star of anise infused vodka 5 whole star anise 1 quart vodka For the curried grapes ½ cup anise syrup (sugar, water and star anise into a simple syrup) ¼ cup vodka 1 teaspoon curry powder 1 tablespoon honey 1 cup of whole black or purple grapes For the…

  • Gazpacho Spaniard with Lemon Cucumber Garnish

    Makes one cocktail Ingredients For the cucumber-tomato infused vodka 1 cucumber, peeled and sliced 1 tomato cut in half 1 quart vodka For the lemon cucumbers 1 tablespoon lemon zest 1 tablespoon lemon juice ¼ cup vodka ½ teaspoon salt ½ teaspoon sugar 1 cucumber, sliced (skin on) For the cocktail Ice 2 ounces cucumber-tomato…

  • The 007 with Herbed Olive Garnish

    Makes one cocktail Ingredients For the 007 2 ounces gin 1 ounce dry vermouth ½ ounce herbed olive juice Ice 3 herbed olives, for garnish For the herbed olives Garlic stuffed olives ¼ cup champagne vinegar ¼ cup olive oil 1 tablespoon fresh parsley, chopped fine 1 tablespoon fresh chives, chopped fine 1 teaspoon fresh…

  • Blueberry Lemon Flax Muffins with Lemon-Flax Streusel Topping

    Makes 12 muffins Ingredients Non-stick cooking spray 2 cups whole wheat pastry flour 2 tablespoons cornstarch 2 tablespoons baking powder ½ teaspoon salt ½ cup almond milk â…“ cup almond oil ½ cup coconut milk 1 tablespoon lemon zest 1 tablespoon lemon juice â…“ cup unrefined cane sugar 1 teaspoon vanilla extract 1 cup blueberries,…

  • Strawberry and Lemon Buttermilk Scones

    Makes 6 scones Ingredients ¾ cups strawberries, destemmed and chopped 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…

  • Spinach Ricotta Tortellini with Lemon Olive Oil, Black Pepper Tomatoes

    Spinach Ricotta Tortellini with Lemon Olive Oil, Black Pepper Tomatoes

    Serves 6 Ingredients For the tortellini 2 cups fresh spinach, steamed and chopped 2 tablespoons fresh parsley leaves, chopped fine 1 tablespoon fresh mint, chopped 1 teaspoon cayenne pepper ½ cup ricotta cheese 1 teaspoon salt 1 Ger-Nis fresh pasta recipe For the lemon olive oil, black pepper tomatoes ¼ cup olive oil 2 tablespoons…

  • Lemon Rosemary Soda

    Makes 1 large pitcher Ingredients For lemon rosemary syrup 2 sprigs rosemary 1 cup sugar 1 cup water 1 tablespoon lemon zest For soda 2 cups lemon juice 2 cups soda water Ice Directions For lemon rosemary syrup In a small saucepan over medium heat, place all 4 ingredients and warm through until sugar is…

  • Seafood Spaghetti with Herbed Lemon Cream Sauce

    INGREDIENTS 1 tablespoon olive oil 2 tablespoons butter, plus 1 additional tablespoon of butter 5 cloves garlic, chopped fine 2 shallots, chopped fine 1 tablespoon lemon zest 1 teaspoon chili flakes 3 squid bodies (calamari) cleaned and sliced into thin rings ½ pound shrimp, peeled, deveined and tails removed ½ pound baby scallops 2 teaspoons…

  • Whole Roast Duck with Spiced Maple Glaze

    Serves 2 INGREDIENTS 1 duck, excess fat removed 1 cup chicken or duck stock ¼ cup maple syrup 1 cup orange juice Zest of 1 orange 1 stick cinnamon 2 cloves 2 teaspoons finely chopped fresh ginger ½ a lemon DIRECTIONS Preheat the oven to 400°F. Prick the duck all over with a fork (this…

  • Lemon Cake with Mint Honey Cream

    Serves 6-8 INGREDIENTS For cake batter 4 cups unbleached all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cup freshly squeezed lemon juice 3 tablespoons freshly grated lemon zest 1 cup plain yogurt 8 ounces (2 sticks) unsalted butter, at room temperature 2¼ cups sugar 5 eggs For mint honey…

  • Quince and Apple Tart with Half White Flour Crust

    Serves 4 to 6 INGREDIENTS For the crust 2 cups Cayuga Organics farmer ground half white flour ½ teaspoon sea or kosher salt ½ cup sugar 2 sticks unsalted butter, cut into small dice, and very well chilled ¼ cup ice water DIRECTIONS Combine flour, salt, and sugar in the bowl of a food processor.…

  • Fish Foil with Veggies and Sun-dried Tomatoes

    Makes 4 servings INGREDIENTS 1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes 3 tablespoons extra virgin olive oil 2 tablespoons fresh thyme leaves, chopped Salt Freshly ground black pepper 1 whole head of garlic 1 tablespoon Dijon mustard 3 tablespoons fresh tarragon, chopped 2 medium zucchini, sliced into disks 10 sundried…

  • Rosemary Potato Latkes with Rosemary Apple Chutney

    This is a semi-traditional potato latke recipe with a modern version of applesauce to go with it.

  • Hongos y Ajo (Mushrooms & Garlic)

    Garlicky mushrooms make a simple yet elegant appetizer.

  • Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

    Serves 6 INGREDIENTS 1 3 to 4-pound chicken 2 small lemons, quartered For Compound Butter 4 tablespoons unsalted butter, softened 2 tablespoons fresh chives, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh sage, chopped 2 to 3 garlic cloves, chopped 2 tablespoons olive oil…

  • Spaghetti Squash with Parsley Pesto

    Serves 6 INGREDIENTS 1 medium spaghetti squash ½ cup walnuts or peacans, toasted 2 garlic cloves 2 cups fresh parsley leaves ¼ to ½ cup extra virgin olive oil Juice and zest of one lemon ½ cups Asiago cheese, grated Salt and pepper to taste PREPARATION Preheat oven to 375°F. With a knife, slice three…

  • Berenjena Rellena (Stuffed Eggplant)

    Serves 8 INGREDIENTS 2 medium eggplants 4 tablespoons olive oil 4 cloves garlic, chopped 2 tomatoes, chopped 1 medium red onion, chopped fine ¼ cup fresh flat leaf parsley, chopped fine 1 cup breadcrumbs 1 teaspoon cumin seeds, toasted ½ teaspoon cinnamon Salt and pepper Juice of 1 lemon Serve with chunk of bread PREPARATION…

  • Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

    Recipe adapted from the Food of Spain cookbook by Vikki Harris Serves 6 INGREDIENTS ½ cup almonds ½ cup hazlenuts ¼ cup extra virgin olive oil (Spanish) 6 cloves garlic 3 slices white bread, crusts removed, cut into quarters 2 roasted red peppers, deseeded and destemmed 4 tablespoo ns sherry vinegar (Spanish) Juice of 1…

  • Smokey Eggplant Mousse

    One of the truly most decadent dishes I have ever tasted in Israel is the many versions of eggplant mousse. A longtime fan of baba ganoush, I was skeptical a few years ago when I tried my first version of this classic Middle Eastern staple in a mousse form. I am not the biggest fan…

  • Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

    Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

    Serves 6 INGREDIENTS 1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente) 1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half 2 tablespoons chopped garlic Juice of one lemon ¼ cup olive oil Sea Salt course Cracked Black Pepper Olive Tapenade (recipe follows) PREPARATION Mix beans,…

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