Friday, May 20, 2011
Lemon Balm Pudding
I thinned out the lemon balm patch this morning. It smells so wonderful when first-picked, but you have to use a lot of it for a recipe as well as accentuate the flavor with some lemon rind or juice.
I made an easy cornstarch pudding and added a lot of chopped lemon balm. It instantly lost the lemony aroma, so I added two large pieces of lemon rind. I opted to strain it since it looked a bit chunky. Now it looks like Vichyssoise, but it tastes deliciously fresh! Add some to sweet bread recipes or cookies, but don't forget the lemon!
***Edited to add more lemon balm recipes previously blogged.
Here is a refrigerator cookie recipe with Lemon Balm...
And a vinaigrette or marinade recipe.....