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The Taste of Summer: Lemon Verbena Try it in These Unexpected Recipes 7-10-08
My choice of ingredient for this go-around of la Festa? Lemon verbena. I had
seen this fabulously 
fragrant
herb before but never baked with it. Once it came into season and started
appearing in the farmers' markets, I was determined not to lose my chance this
time!
It is nearly impossible to miss, or ignore, lemon verbena when you encounter it.
Just brushing by its brilliant green fronds will release an intoxicating lemony
fragrance; sharp, citrusy, and herbal at once. Almost involuntarily you will
lean in to get another whiff - and then you will end you buying a whole bunch
and walk home trailing its heady scent behind you. Summer is lemon verbena; it
tastes like sunshine and smells like happiness.
With its clear resemblance to lemon, without the strong acidity of the fruit, so
it's not surprising that lemon verbena can be substituted in many recipes that
call for lemons. However, lemon verbena really shines when the unique qualities
of its flavor are explored and highlighted; beyond the initial lemon impression,
it has a bright, distinctly floral edge that lingers in the mouth. Steeping
lemon verbena in hot water will create a fabulously aromatic tea that allows you
to appreciate the distinctiveness of this herb. Indeed, infusing lemon verbena
in any number of liquids, from water to cream to oils is one of the best ways to
capture its flavor and utilize it in a multitude of recipes from drinks to
desserts to sauces.
So how did I use my lemon verbena, which was rapidly (and wonderfully) scenting
my apartment? I chose two recipes I'd been meaning to try, and which I think
make delightful summer party contributions.
Lemon Verbena Ice Cream
adapted from Claudia Fleming's The Last Course
makes about 1 quart
3 cups organic raw whole milk
1 cup organic raw heavy cream
1/4 cups sugar
12 packets stevia
1 ounce of fresh organic lemon verbena leaves
12 large organic free range egg yolks
Combine the milk, cream, 1 cup sugar, and lemon verbena leaves in a heavy saucepan. Heat on medium-high until the mixture reaches a simmer.
While the mixture is heating, whisk the egg yolks and 1/4 cup sugar together in a large bowl until smooth and thick.
Remove the milk mixture from the stove and pour a little into the eggs to temper it, whisking constantly. Pour the eggs into the milk mixture, whisking all the time, and put the saucepan back on the stovetop.
Cook the mixture over low heat, stirring constantly with a wooden spoon. When the mixture has thickened enough so that it coats the back of the spoon and can hold a line drawn through it, remove from the heat.
Pour the mixture into a clean bowl and let cool. Strain to remove any lumps and then cover the mixture with plastic wrap and let chill in the refrigerator for at least 4 hours, preferably overnight.
For Best results Add stevia before freezing.
Freeze in an ice cream maker per manufacturer's instructions.
This will keep in the freezer for about a week.
Lemon
Verbena Lemonade with Agave
We believe in celebrating.
This celebratory lemonade was inspired by a stroll through the farmers’ market
with Tea. After a long talk over paper plates piled high with groundnut stew and
braised collard greens, we sauntered through the stalls, admiring the produce.
She said, “Where is everyone getting the lemonade?” We saw little glass bottles
with milky yellow liquid in every kid’s hands. The stand for Woodring Farms had
a blue cooler filled with ice and little bottles. We had to buy one.
I’ve just started experimenting with agave nectar. It’s mild and syrupy,
mellower than sugar, and with more layers. In this lemonade, it creates a
marvelous taste. Sometimes, lemonade feels a little grating on my tongue, the
tartness of the lemons clashing with the cloying grains of bleached white sugar.
Agave seems to blend more smoothly, something frothy and unexpected.
A small warning: this recipe makes tart lemonade. We like it that way. The
little ones politely demurred after one sip, however. You might want to
experiment with more agave, if tart lemonade sounds a little glaring to you.
Celebrations deserves something unexpected, like this lemonade.
SERVINGS
4
INGREDIENTS
¼ cup agave nectar syrup or grade b maple syrup or honey
1 cup water
10 organic leaves lemon verbena, slightly crushed in a mortar and pestle
8 large organic Meyer lemons
enough water and
stevia to make this taste like lemonade for you
PREPARATION
1. Create the simple syrup: combine the agave or other syrups and water to boil
in a small saucepan. When the mixture has come to a boil, add the lemon verbena
leaves. Turn off the heat and let the syrup sit on the stovetop for half an
hour. Refrigerate until cool.
2. Make the lemonade: Juice the lemons as thoroughly as you can. Add the lemon
verbena syrup to the lemon juice. Add water, in small batches, until the
lemonade tastes the way you like to drink it. Than add
stevia
packets to desired sweetness.
3. Serve over ice and garnish with a leaf of lemon verbena. You’re going to want
to make multiple batches of this.
Lemon Verbena Ice Cream
First, Claudia Fleming's lemon verbena ice cream from The Last Course. This is
such a perfect, most indulgent way to enjoy lemon verbena - you must try it if
you've got your hands on the herb. Satisfyingly creamy, zesty and refreshing,
taste it and you are transported to the middle of green fields, warm summer wind
in your hair and sunshine on your shoulders. This would pair well with another
berry dessert - lemon verbena plays nicely off fruit. Or you can just enjoy
another scoop of this ice cream all on its heavenly own.
Vanilla Bean and Lemon Verbena Parfait with Summer Raspberries
adapted from Kate Zuckerman's The Sweet Life
makes 2 quarts
1 singing
dog vanilla bean or 1 1/2 of any other
3 cups organic raw cream
4 fresh lemon verbena leaves
8 cage free organic egg yolks
1 tbsp sugar
9 stevia
packets
pinch of sea salt
Slice open the vanilla bean and scrape out the seeds onto a plate. Combine the
vanilla pod, cream, and lemon verbena leaves in a saucepan.
Heat the mixture on medium-high until the cream is about to boil, then remove
from heat, cover the saucepan, and let infuse for about 20 minutes.
Strain the mixture and chill it in a refrigerator for about an hour until it is
completely cold.
Combine the egg yolks and 2 tablespoons sugar in a mixer bowl and whisk on
medium speed.
Meanwhile, combine the rest of the sugar, 3 tablespoons water, and the vanilla
bean seeds in a saucepan. Cook on high heat until the syrup reaches 248 degrees
F.
With the mixer still running, pour the hot syrup down the side of the bowl into
the egg yolks. Add the salt.
Let the mixer keep whisking for about 7-8 minutes until the bowl has cooled to
warm, and the mixture is light and thick and has tripled in volume.
In a clean, chilled mixing bowl, whip the cold infused cream to soft peaks.
Scrape the whipped cream onto the egg mixture and carefully fold in with a
rubber spatula until fully combined.
Pour the mixture into glasses, molds, dishes of your choice and freeze for at
least 4 hours.
This will keep in the freezer for up to a week.