7 lemon verbena summer Recipes

  • Summer Fruits in a Lemon Verbena and Mint Tea
    sugar, water, lemon , juice and zest of and
    6 More
    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
    10 min, 9 ingredients
  • Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!
    double cream, fresh lemon verbena (about 1 tea cup) and
    2 More
    double cream, fresh lemon verbena (about 1 tea cup), lemons , juice of, caster sugar
    2 hour , 4 ingredients
  • Fresh Summer Fruit Tart
    flour, brown sugar, butter, water, cream cheese, softened and
    6 More
    flour, brown sugar, butter, water, cream cheese, softened, sour cream, powdered sugar, vanilla, snipped fresh mint (or lemon verbena), fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.), jam (apricot or seedless raspberry)
    30 min, 11 ingredients
  • Lemon Verbena and Summer Fruit Gelée Lemon Verbena and Summer Fruit Gelée
    leafy lemon verbena sprigs plus 4 medium leaves, divided and
    6 More
    leafy lemon verbena sprigs plus 4 medium leaves, divided, dry rose wine, sugar, divided, mixed summer fruit such as berries and thinly sliced nectarines or peaches, fresh lemon juice, divided, unflavored gelatin (two 1/4-oz envelopes), water
    4 hour 45 min, 7 ingredients
  • Butter Braised Giannone Chicken with Summer Truffles and Foie Gras Butter Braised Giannone Chicken with Summer Truffles and Foie Gras
    chicken, unsalted butter, shallot, minced, dry white wine and
    21 More
    chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)
    2 hour 30 min, 25 ingredients




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