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Monterey Bay Spice Company

Bulk Herbs & Spices

 



Lemon Balm Recipes





Iced Lemon Balm Tea

Makes 10 cups

10-15 fresh lemon balm leaves (you may use flowers too)
8-10 fresh orange mint leaves
5-7 fresh apple mint leaves

Pour 5 cups boiling water over the herbs and let steep for 15-20 minutes. Strain into a serving pitcher and add 5 cups cold water and ice. Add sugar to taste. Garnish with fresh lemon balm leaves and sliced lemon or orange, if desired.

Tip: If you can’t find apple and orange mint, substitute with other flavorful herbs, such as chamomile and scented geranium.






Chicken with Lemon Balm & Vegetables

Serves 4

4 boneless, skinless chicken breast halves
2 cups fresh lemon balm leaves
1/2 cup sliced red onion
1/2 cup dry white wine
1 1/2 cups sliced mushrooms
1/2 cup coarse mustard
1 tbsp. Worcestershire sauce
Juice of 2 lemons
1 tbsp. olive oil
1 tbsp. butter or margarine

Marinate the chicken breasts in the lemon juice for 1-2 hours.

Meanwhile, heat the butter (or margarine) and oil in a large skillet. Sauté the mushrooms and red onion just until tender; set aside.

Add the chicken and lemon juice to the pan. Cover and cook over low-medium heat 15-20 minutes, turning once, until lightly browned. Remove the chicken and keep warm.

Add the wine, mustard, and Worcestershire sauce to the pan and bring to the boil. Reduce heat and simmer, uncovered, until the sauce thickens.

Return the chicken and vegetables to the pan. Layer the lemon balm leaves on top of the mixture and continue to simmer until the leaves are just wilted. Serve at once over rice or mashed potatoes.






Lemon Balm Pudding


Serves 4

6 tbsp. vanilla sugar (see recipe below)
3 tbsp. cornstarch
1 cup milk
1 cup light cream
3 tbsp. snipped fresh lemon balm leaves

Mix together the vanilla sugar and cornstarch in a bowl and set aside.

In medium saucepan, heat milk and cream until very hot, but don’t let it boil. Pour the milk and cream over the sugar mixture, stirring while pouring. Place over medium heat, add the lemon balm, and keep stirring until the pudding begins to thicken.

Pour into four ramekins or small bowls and chill. Serve with a dollop of whipped cream and sprigs of fresh lemon balm, if desired.

To make vanilla sugar: Place a vanilla bean in a quart jar of sugar. Cover and let stand for a week before using.
 












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