Lemon Balm Iced Tea

Lemon balm is a perennial herb from the mint family. I picked some from the Friendship Herb Garden at Powisset Farm this past week.  Rubbing the leaves between my fingers produced a lovely lemony smell.

"Lemon Balm is native to the Mediterranean region, and has been cultivated for more than 2,000 years."

"Lemon balm’s popularity continued throughout the centuries, and it was enjoyed as a tea to combat mental confusion and as an elixir thought to extend lifespan. So widespread was lemon balm’s reputation for promoting longevity and dispelling melancholy that by the 17th century, French Carmelite nuns were dispensing their Carmelite Water to a faithful following. The lemon-balm infused “miracle water” was thought to improve memory and vision and reduce rheumatic pain, fever, melancholy and congestion."

"Introduced into Great Britain by the Romans, lemon balm is now found in both England and North America, brought by colonialists who had come to rely on it for teas and flavoring. American Shakers grew lemon balm as a relief from mild fevers. One of the herbs grown in Thomas Jefferson’s gardens, lemon balm was well established as an important culinary herb, one especially suited to syrups and beverages."

Food and Pottery Connection~

Food:

Honey Lemon Balm Spritzer - Makes 48 ounces.

Adapted from Bon Appetit August 2011.

Ingredients

• 1/2 cup honey
• 2 cups warm water
• 1/2 cup lemon juice 
• 1 cup cold water
• 1 cup lemon balm, lightly packed 
• lemon slices
• 2 cups cold sparkling water

Instructions

1. In a large pitcher, mix honey and warm water until honey combined.
2. Add lemon juice, and 1 cup cold water. Mix well.
3. Crush lemon balm and add to mixture. Using a muddle or wooden spoon handle, smash lemon balm in bottom of pitcher. Add lemon slices and refrigerate mixture until chilled
4. Once chilled, add 2 cups of cold sparkling water. Stir.
5. Pour through a strainer into individual tumblers over crushed ice.

Pottery:
Colorful Tumblers

wheel thrown tumbler soon to be trimmed, fired and glazed in blues and whites

Happy Mother's Day

For all the wonderful MOMs out there: have a wonderful day on Sunday!

For My Mom:
Lemon Meringue Pie - serves 8

pastry:  Combine 1 1/4 cups flour, 1/4 tsp salt and 1 tsp sugar in a food processor.  Add 6 T cold unsalted butter (cut into 1" pieces) and 1/4 cup shortening until dough forms pea size crumbs. 2-3 T water may be added.  Turn dough out onto a floured surface.  Shape into a flat disk.  Wrap tightly with plastic and refrigerate for an hour or more.

lemon curd: Whisk together in a saucepan over med heat: 3 eggs, 5 egg yolks, 1/2 cup sugar, 3T milk and a pinch of salt. Whisk in 1/2 cup lemon juice.  Slowly add in 8 T of butter (cut into 1" pieces) and stir 8-10 minutes.  Remove from heat, strain and cool to room temperature.

With both the pastry and lemon curd ready, it is time to create the pie.  Preheat oven to 425. Roll out pastry to a 12" round, 1/8" thick circle.  Transfer dough to a 9" pie plate and flute edges. Line with parchment paper and weights. Bake 12 minutes.  Remove paper and weights, continue cooking 10 minutes.  Transfer to wire rack and cool 5 minutes.

Reduce oven temperature to 350.  Pour lemon curd into pie shell.  Bake 20-25 minutes.  While cooking, make meringue.

meringue: Beat 4 egg whites, 1/2 tsp vanilla, 1/4 tsp cream of tartar on medium speed until soft peaks form.  Gradually add 1/3 cup sugar a Tablespoon at a time until stiff, glossy peaks form.

Spread meringue over hot pie filling to the edges of the pastry to seal and prevent shrinkage.  Bake until top is golden, about 15 minutes.  Transfer to a wire rack and cool to room temperature.  Refrigerate at least 4 hours before serving. Dip knife in warm water to cut slices.

Colorful Vases to fill with fresh flowers ....

Holiday Cheers

If you bake and bring these tasty treats, you will be asked for the recipe.

Here it is...

Pecan or Angel Slices - 12-24 bars
Joy of Cooking

1. Preheat oven to 350. Grease a 9" x 9" baking pan lined with foil.

2. Beat together: 1/4 cup butter, 2 T sugar, 1 large egg yolk, 1/4 tsp vanilla. Stir in 3/4 cup flour. Press dough evenly into baking pan and bake for 10 minutes.

3. Meanwhile, in a new bowl, combine 2 eggs, 1 cup brown sugar, 1 1/2 T flour, 1/4 tsp baking powder, 1/8 tsp salt, 1 1/2 tsp vanilla.

4. Stir in 1 1/2 cups chopped toasted pecans and 1 cup shredded sweetened coconut, lightly toasted.

5. Spread mixture evenly on hot baked crust. Return to oven and continue to bake 20-25 minutes.

6. Meanwhile, make a lemon glaze by whisking together 1 1/4 cups confectioners' sugar, 1/4 cup lemon juice and 1 tsp vanilla.

7. When the bars are warm from the oven, pour this glaze over them and brush to cover. Let cool completely before removing from the pan.

8. The best way to cut the bars is to invert the foil onto a cutting board, flip and cut completely cooled bars with a long knife you would use for chopping.

Now...watch them disappear

Gobblet for T!