116328 stone fruit lemon verbena Recipes

vinegar (use a good quality be it a white wine , red wine , rice wine , champagn), lemon verbena leaf , picked as soon as the morning due is dry. if washing dry completely. bruised, calendula flowers

whipping cream, whole milk, lemon verbena leaves, egg yolks, sugar

whole milk, half-and-half, lemon verbena leaves, sugar, egg yolks

puff pastry sheet (from a 17 1/4-oz package), thawed, granulated sugar, divided, stone fruit, pitted and cut into 1/8-inch thick wedges, sliced almonds, apricot jam

sugar, water, lemon , juice and zest of, orange , juice and zest of, vanilla bean, split, loose earl gray tea leaves, fresh lemon verbena leaves, thinly sliced (or 1 tsp minced fresh lemongrass), mint leaves, thinly sliced, summer fruit or berries

water, sugar (i used unbleached white ), fresh lemon verbena, washed and minced, strawberry, cleaned, hulled and sliced, cantaloupe, peeled and cut into bite size chunks, orange, peeled and sliced, yellow grapefruit, peeled and sliced, red seedless watermelon, rind removed and cut into bite size chunks, fresh lemon verbena leaf

polenta cake, eggs, at room temperature, sugar, salt, grated zest of 2 large lemons, flour, corn meal or polenta (if polenta is very coarse, put it into a food processor and process until it has the consistency of flour), baking powder, heavy cream, at room temperature, extra virgin olive oil, olive oil vanilla ice cream, whole milk, sugar, salt, heavy cream, egg yolks, at room temperature, extra virgin olive oil, pure vanilla extract, grilled stone fruit, ripe, yet firm, stone fruits (plums, yellow nectarines, yellow peaches, or any combo desired), honey, balsamic vinegar, vanilla extract

unbleached white sugar, filtered water, grated ginger, chopped fresh lemon verbena , plus whole verbena leaves (to garnish), blueberries, fresh lemon juice, filtered water

water, sugar, lemons , zest of, lemon verbena leaves , slightly crushed in a mortar and pestle, lemon verbena leaf, to garnish

caster sugar, water, lemon , cut into two halves, lemon verbena leaves, lemon balm leaves, tartaric or 1/4 tsp citric acid

lettuce leaf (to line the platter) (optional), grape tomatoes (yellow , orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.), lemon cucumbers (your choice to peel ) or 1 small cucumber, diced (your choice to peel), feta cheese, cubed, white balsamic vinegar (my addition), extra virgin olive oil, cracked black pepper, fresh lemon verbena leaves , cut into ribbons (not dried!)

fresh green beans (firm , not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces) or 2 lbs yellow beans (firm, not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces) or 2 lbs purple beans (firm, not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces), vidalia onion (peeled, halved, cut to match the beans size), minced fresh lemon verbena, minced fresh lime basil, lemon zest (4 pieces the size of a nickle) (optional), sugar, canning salt or 1/4 cup pickling salt, boiling water, white vinegar (5%), garlic cloves, more is yummy (peeled), mustard seeds, hot red pepper flakes (optional)

all purpose flour, rolled oats ( i blenderize to a powder ), baking powder, baking soda, salt, brown sugar, cold butter, chopped fresh lemon verbena leaves, egg, beaten, plain yogurt, milk

unflavored gelatin (from a 1/4-oz envelope), water, sugar, thawed passion-fruit puree (from a 14-oz frozen package), unflavored gelatin (from a 1/4-oz envelope), water, sugar, blackberries (2 1/2 cups), fresh lemon juice, chopped fresh lemon verbena or lemon balm, sugar, heavy cream, garnish: fresh lemon verbena sprigs

unflavored gelatin, water, sugar, passion fruit puree, unflavored gelatin, water, sugar, blackberries, fresh lemon juice, lemon verbena, chopped, sugar, heavy cream

slender green beans, olive oil, fresh lemon verbena leaves (substitute fresh lemon balm leaves), garlic cloves, grated parmesan cheese, pine nuts or english walnuts, olive oil, fine kosher or sea salt and freshly ground black pepper to taste

gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or mabel gray lemon), superfine sugar, fresh lemon juice, cold water, fresh herb (optional herb additions , grind any of the following with the lemon verbena leaves and sugar, 1 cup s)