Tag: lemons

  • Oven Caramelized Citrus Sundaes with Vanilla and Sage

    Serves 4 Ingredients 1 lemon, halved and sliced 1 lime, halved and sliced 1 mandarin orange, halved and sliced 10 kumquats, halved 1 cup demerara sugar Handful of fresh sage leaves 1 fresh vanilla bean, split Vanilla Ice Cream Directions Pre heat oven to 400° F.  In a large bowl combine all the citrus halved […]

  • Meyer Lemon Cupcakes with Herbal Icing

    Makes 18 cupcakes Ingredients 3 cups flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 tablespoon meyer lemon zest 3 sticks butter, softened 1 teaspoon vanilla 1¼ cups buttermilk ¼ cup meyer lemon juice 4 eggs Herbal Icing Directions Preheat oven to 350°F. Grease 2 piece muffin tins. […]

  • Meyer Lemon Herbal Icing

    Makes 1½ cups Ingredients 1 cup powdered sugar ¼ cup meyer lemon juice 2 teaspoons fresh mint, chopped fine 2 teaspoons fresh parsley, chopped fine 2 teaspoons fresh basil, chopped fine Directions Whisk all the ingredients together until smooth and creamy.

  • Meyer Lemon Infused Finishing Salts

    Makes ½ cup Ingredients ½ cup maldon Zest of 2 Meyer lemons Directions Combine ingredients in a small bowl, and place in a mason jar or other air tight container. Use on chicken, fish, salads, or grilled, steamed or sautéed vegetables.

  • Linguini with Sardines and Meyer Lemon Gremolata

    Serves 6 Ingredients 16 ounces linguini, cooked Olive oil 4 cloves garlic, chopped fine 1 shallot, chopped fine 1 teaspoon red chili flakes 1 tablespoon meyer lemon zest 2 tablespoons fresh parsley, chopped fine ½ cup meyer lemon slices, chopped small 2 cans sardines packed in oil, drained and oil reserved ¼ cup white wine […]

  • Spiced Mini Lamb Burgers with Lemon Aioli

    Serves 4 Lemon Aioli Ingredients 1 raw extra-large egg yolk ½ tablespoon Dijon mustard Juice of 1 lemon 1½ cups lemon zest 1 teaspoon chopped thyme Salt to taste Freshly ground pepper Directions In a food processor fitted with the metal blade, combine the egg yolks, mustard and process until smooth. Add the lemon juice […]

  • Herbal Ouzo Lemonade

    Makes one pitcher of lemonade Ingredients ½ cup fresh tarragon leaves, 1 tablespoon reserved ½ cup fresh mint leaves, 1 tablespoon reserved ½ cup fresh thai basil leaves, 1 tablespoon reserved 1⁄3 cup water 1⁄3 cup sugar 1 cup fresh lemon juice 1 cup simple syrup 1 tablespoon lemon zest 1½ cups ouzo Ice Directions […]

  • 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 […]

  • Herbal Lemony Iced Tea (Italian Style with Prosecco)

    Makes 1 pitcher Ingredients 1 cup basil leaves 1 cup parsley leaves 1 cup sugar 2 cups water ½ cup lemon juice 1 tablespoon lemon zest 1 lemon sliced in rings 1 bottle prosecco Directions In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer […]

  • Grilled & Stuffed Cuttlefish

    Serves 4 Ingredients 4 medium cuttlefish, cleaned and kept whole ½ cup fresh shelling beans, cooked ½ cup fresh tomatoes, chopped 1 small onion, chopped 1 clove garlic, chopped ½ cup breadcrumbs ¼ cup pecorino cheese, finely grated 1 teaspoon lemon zest 2 tablespoons lemon juice 2 tablespoons plus 1 tablespoon fresh pesto Salt and […]

  • 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 gallon hot water (no […]

  • 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 […]

  • 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, […]

  • 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 Fresh press or another tea pot, place dried or fresh strawberries, […]

  • Herbal Lemony Iced Tea (Italian Style with Prosecco)

    Makes 1 pitcher Ingredients 1 cup basil leaves 1 cup parsley leaves 1 cup sugar 2 cups water ½ cup lemon juice 1 tablespoon lemon zest 1 lemon sliced in rings 1 bottle prosecco Directions In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer […]

  • Solo Fish Dinner of Mackeral, Fennel Olive & Herbs with Lemony Spring Potatoes

    Serves 1-2 Ingredients 1 small whole mackerel, cleaned and deboned if possible Salt/pepper 1 small fennel bulb, sliced thin ¼ cup calamata olives, pitted and sliced 1 lemon (half sliced and the other juiced) Baby spring potatoes, cut in half 1 tablespoon fresh oregano leaves 1 tablespoon fresh thyme leaves ½ cup cherry tomatoes halved […]

  • 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 […]

  • Herbed Calamari with Chive Blossom Garlic Aioli

    Serves 6-8 Ingredients Vegetable oil for deep frying (about 2 cups) ¼ cup lemon juice ½ cup buttermilk 1 pound squid with tentacles, cleaned and sliced into thin rings ½ cup flour ½ cup cornmeal ½ cup breadcrumbs (fine) 1 tablespoon fresh mint, chopped superfine 1 tablespoon fresh chives, chopped superfine 1 tablespoon fresh parsley, […]

  • Whole Roasted Striped Bass with Lemon & Herbs

    Serves 4 Ingredients 3 pound striped bass, with head, scaled and gutted 4 tablespoons olive oil ½ fresh thyme, chopped 2 fresh bay leaves 1 lemon or orange, sliced and cut in half Salt and pepper Directions Place sheet pan in oven and preheat to 500°F. Score the skin of the fish with 2 big […]

  • Pan-Seared Trout

    Serves 8 INGREDIENTS 4 6-8 ounce rainbow trout fillets (skin on), or two whole cleaned trout* Salt and pepper All purpose flour, for dredging Vegetable oil or butter for searing 1 onion, sliced 1 lemon, sliced Fresh parsley and thyme sprigs ¼ cup white wine 2 tablespoons butter DIRECTIONS Preheat oven to 350°F. Season the […]

  • 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 […]

  • 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 […]

  • Quick Preserved Lemons

    Makes 4 cups INGREDIENTS 10 lemons, scrubbed of wax 2 tablespoon kosher salt 4 tablespoons sugar DIRECTIONS Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for […]

  • Lemon Bars with Pecan Crust

    Makes 24 squares INGREDIENTS For the crust 1 cup flour ½ cup whole wheat pastry flour ½ cup pecans, finely ground 1⁄8 teaspoon kosher salt 2 sticks unsalted butter, softened ½ cup granulated sugar For lemon layer 4 eggs, at room temperature 1 2⁄3 cups granulated sugar 2 tablespoons (3 to 4 lemons) lemon zest, […]

  • 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 […]

  • 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 of French technique cooking; I find the raw grittiness of food in a more pure form typically attracts me greater than dishes that are over concocted. But even so, I am willing to try anything (except liver), and so I did. To my amazement, I fell in love with eggplant made into a mousse. There is something so luxurious about the texture and taste. There are several different version of the dish of course and I typically and happy with most, some more lemony, others more cuminy, while my favorites tend to be smoky and herbaceous tasting with lots of sumac and paparika. I guess the point to all of this is don’t underestimate the mousse and certainlyy let’s keep eating baba ganoush, but don’t overlook a smokey eggplant mousse if you come across one and this recipe is my best recollection of the best I have had, combined with hot grilled flat bread you can sit in complete luxury even all alone, and indulge in this one of a kind dish.

  • Persian Herb Stew

    Here is one of Kfir’s family recipes for these little wonders. One of my favorite things about Persian or Iranian cooking is the HUGE use of fresh herbs so this recipe is one of my personal favorties as well!

  • Peruvian Ceviche

    Peruvian Ceviche

    Ceviche is the national dish of Peru, with records of the dish ranging back over 2000 years. Recipes for ceviche are diverse throughout the world and there is a great deal of argument about where ceviche originated and which country and culture has the “best “recipes. What we know of Peruvian ceviche and Peruvian seafood in general is that it is fresh, simple and clean and has been influenced over the years by the Asian culture that has been predominant in Peru. There are a couple of distinguishing characteristics when it comes to Peruvian ceviche, and besides for fresh parsley in addition to fresh cilantro the distinguishing marks are what it is served accompanied with; cold sweet potato, cold corn on the cob and of course the Peruvian staple Cancha or toasted cornnuts.



    Sometimes inspiration is sought, and sometimes inspiration appears before you and you must figure out what to do with it. I like both avenues in which it is delivered. Often the later is challenging, but and can also give witness to some of the best creativity one has to offer. We have recently begun to import Organic Ginger form Peru. We are proud to support local indigenous growers in and around the Amazon while they sustainably raise and farm ginger organically for export. Thus ginger has suddenly appeared in my life in large quantities than ever before. Suddenly I use ginger often in my life; I cook with it, bake with it, use it in drinks and even make some bath and beauty recipes with it. That being said I had never worked with it on a grand scale. I recently brought to the culinary center a pretty substantial amount of ginger. The ginger is so fresh it drips when you cut it open, it is the yellow variety (there is also a white variety of ginger) and the skin is super soft as it is so fresh. As we are generally against wasting, we can sometimes be found sitting around wondering what to do with all kinds of things and we found ourselves with ginger on the brain. It wasn’t a far stretch to come up with cool refreshing drinks, as its been hot out and we are all pretty thirty around here, and were looking for things that are truly thirst quenching as opposed to just wet. We were tired of lemonade and regular old iced tea. So I remembered the ginger lemon iced tea that I had when I was on the Island of Mauritius and that is where the inspiration began. We decided we would experiment with ginger drinks; spicy & cooling and ultimately refreshing. The end result our Recipe(s) of the month!

  • Chicken Breast & Chard with Thyme, Garlic, White Wine & Lemon

    Serves 1 – 2 INGREDIENTS 1-2 servings chicken breast, boneless, skinless, sliced Juice of ½ lemon 2 garlic cloves, chopped fine 3 tablespoons white wine 1 cup chard, chopped Several thyme sprigs PREPARATION Preheat oven to 400ËšF. Place sliced chicken breast on prepared foil. Top with juice of ½ lemon, 2 chopped garlic cloves, white […]

  • Lemon Verbena Basil Cava Cooler

    This exotic and intoxicating cooler will wow you and it stronger than it tastes so look out!

  • Grilled Chicken with Lemon Thyme Asiago Pesto

    Grilled Chicken with Lemon Thyme Asiago Pesto

    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 […]

  • Sparkling Lemonade

    Sparkling Lemonade

    Makes 1 Gallon INGREDIENTS 2 cups lemon juice (20 big juicy lemons) 1 tablespoon baking soda 2 cups lemon sugar syrup, recipe below (see note*) 2 tablespoons lemon zest 6 cups water 6 cups sparkling water PREPARATION In a one gallon pitcher combine lemon juice, baking soda, lemon sugar syrup, lemon zest, and water, stir […]

  • Lemonade


    Makes 1 Gallon INGREDIENTS 2 cups lemon sugar syrup, recipe below 2 tablespoons lemon zest 2 cups lemon juice (20 big juicy lemons) 12 cups water PREPARATION In a one gallon pitcher combine lemon sugar syrup, lemon zest, lemon juice, and water, stir well. Serve over ice with lemon wedge. Lemon Sugar Syrup INGREDIENTS 1 […]

  • Lavender Lemonade

    Lavender Lemonade

    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, […]

  • Strawberry Basil Lemonade

    Makes 1 Large Pitcher INGREDIENTS 1½ cup of sugar 1 pint of strawberries, hulled and quartered 10 lemons, halved and seeds removed 1 tablespoon lemon zest ¼ cup fresh basil leaves , chopped fine 15 -20 cups of water PREPARATION Juice the lemons with a hand juicer, set aside. In a medium wooden bowl mash […]

  • Herbacious Olives

    Herbacious Olives

    Serves 10 INGREDIENTS ½ cup olive oil Zest and juice of 2 lemons ¼ cup fresh rosemary, chopped ¼ cup fresh thyme, chopped ½ tablespoon mustard seeds ½ tablespoon fennel seeds 1 teaspoon red pepper flakes 4 cups of mixed olives PREPARATION Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed […]