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

Janson Pottery

I met Janet of Janson Pottery "virtually" through the etsy mud team. I immediately felt a connection with this Canadian potter who creates handmade pottery to fill a need in everyday life, like her pitchers (photo below) and her textural tiles she sells for kitchen back splashes.

Janet uses both a potter's wheel and slab roller to create work from mid range porcelain. She makes up all her own glazes and uses them alone or layered over a base glaze. All work is suitable for microwave and dishwasher, although hand washing will prolong the life of the piece. 

Janet's handmade porcelain pieces are an attempt to give people an opportunity to pause in their busy lives. Simple forms invite touch while offering a beautiful backdrop for the food we serve our loved ones. 

Janson Pottery's connection with food and pottery starts first thing in the morning. She says, "How I love berry season! I especially love making smoothies with these lovely delicious red fruit and I like to have enough for everyone in the morning. I like making small tumblers and little pitchers for our breakfast table. My family loves them and they are a great way to begin the day."  Try her smoothie recipe which she serves in the tumblers pictured above.

Easy Strawberry Smoothie Recipe
1 large ripe banana, peeled and sliced
1 cup strawberries, frozen
1 tsp of lemon/lime juice
1 cup of pure water
3-6 ice cubes

Pour water and juice into the blender. Then, place banana on the bottom with the frozen berries and ice on top. Blend on low for 10-20 seconds. Then increase the speed to medium/high until creamy smooth.

"Besides being delicious, strawberries are high in fiber, vitamins, minerals, and antioxidants. This yummy fruit is full of flavor and contributes to overall health"

And for the breakfast table, here are some pretty vases...

Thankfully the postal strike is under control in Canada and Janson Pottery's etsy shop is up and running again. Please visit her shop to see more of her beautiful work. As I mentioned earlier, she and I are both members of the etsy mud team where we share our love of clay with other potters. 


In addition to being an etsy seller, Janet has a wonderful website which includes her blog and a link to her facebook page

In Honor of Dad's 75th Birthday Today...

We always celebrate Dad's birthday with a slice of his favorite cheesecake.  Made best by Mom, of course...

"Mom's" Cheesecake - servings depend on how much you like cheesecake...
Gourmet Cookbook

crust
1 package of Graham Crackers, finely ground
1/2 cup melted butter

filling - 1st layer
12 oz cream cheese
1/2 cup sugar
1/2 tsp salt
2 eggs, beaten
1 tsp lemon juice
cinnamon

filling - 2nd layer
1 1/2 cup sour cream
2 T sugar
1/2 tsp vanilla
dash of salt

1. Combine crust ingredients and press into the bottom of a spring form pan.  Bake 10-15 minutes at 375.  Cool.
2. Use a beater to combine all ingredients but cinnamon in filling - 1st layer.  Pour into cooled crust.  Bake at 375 for 20 minutes.  Turn off oven, open door and let pie cool there.  Remove and dust with cinnamon.
3. Mix ingredients in filling - layer 2.  Pour over cake and bake at 425 for 5 minutes.  Cool in oven as before.
4. Chill in refrigerator.  Best if made the day before.

A toast to Dad in a cup made in his favorite glaze combination....

Cool Down

We have been struggling through the heat this summer in New England. Ice tea and lemonade are favorite drinks and I always try to have a nice selection on hand. Using fresh mint from the friendship garden at Powessit, this makes for a nice cool down...

Iced Mint Tea - serves 4

Great Good Food by Julee Rosso

4 tea bags
1 orange, thinly sliced
1 lemon, thinly sliced
1/4 c sugar
1/2 c fresh chopped mint
4 short mint sprigs

1. Seep tea bags in boiling water for 5 minutes.
2. Place orange and lemon in a pitcher. When ready, pour tea into the pitcher. Add sugar and mint. Chill for 1 hour.
3. Serve in tall glasses filled with ice and garnish with mint sprigs.

Tumblers for iced tea or lemonade...