Lemon Verbana Iced Tea

Lemon verbena infuses the lightly sweetened iced tea with sunny citrus flavor. You can also use the fragrant syrup to enliven cocktails or moisten pound cake. Blanching the herb leaves brightens their color so the syrup will stay green. Avoid using a strongly flavored tea, such as Earl Grey, as it will overpower the taste of the syrup.

Yield 6 servings

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 1 cup lemon verbena leaves
• 4 cups ice
• 6 cups brewed tea, chilled
• Mint leaves (optional)
• Lemon wedges (optional)

Preparation

Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.

Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.

Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.

Nutritional Information

Calories:67 (0.0% from fat)

Fat:0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:0.0g

Carbohydrate:17.4g

Fiber:0.0g

Cholesterol:0.0mg

Iron:0.0mg

Sodium:7mg

Calcium:0.0mg

Judy Lockhart, Cooking Light, JUNE 2005

Limoncello-Mint Sorbet with Fresh Blackberries

Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert.

Yield 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries)

Ingredients

• 2 cups water
• 1 1/3 cups sugar
• 1/2 cup limoncello
• 1 cup fresh lemon juice (about 6 large lemons)
• 1/2 cup chopped fresh mint
• 2 cups blackberries
• Lemon slices (optional)

Preparation

1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.

2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired.

Nutritional Information

Calories: 184

Fat: 0.2g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein: 0.6g

Carbohydrate: 39.3g

Fiber: 2g

Cholesterol: 0.0mg

Iron: 0.2mg

Sodium: 1mg

Calcium: 13mg

Anthony Rosenfeld, Cooking Light, MAY 2009

Lemon Verbena Gimlet

Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.

Yield 4 servings (serving size: about 1/2 cup)

Ingredients

• 1 cup water
• 1/4 cup sugar
• 1/4 cup torn verbena leaves
• 3/4 cup dry gin
• 3/4 cup club soda, chilled
• 1/4 cup fresh lime juice (about 2 limes)
• Lemon verbena sprigs (optional)
• Lime slices (optional)

Preparation

1. Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.

2. Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.

Nutritional Information

Calories: 157

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 13.9g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 10mg

Calcium: 5mg

Cynthia Nims, Cooking Light, JUNE 2009

Blueberry Lemon Coffee Cake

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield 12 servings (serving size: 1 piece)

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup almond paste
• 2 tablespoons chilled butter, cut into small pieces
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• 
  Topping:
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories: 196 (30% from fat)

Fat: 6.5g (sat 2.1g,mono 3.2g,poly 0.8g)

Protein: 3.8g

Carbohydrate: 31.6g

Fiber: 1.4g

Cholesterol: 27mg

Iron: 1.2mg

Sodium: 243mg

Calcium: 82mg

Lorrie Hulston Corvin, Cooking Light, JUNE 2005

Chicken Tagine with Lemons and Olives

The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.

Yield 4 servings (serving size: 1 chicken piece and 1/3 cup sauce)

Ingredients

* 2 chicken breast halves (about 1 1/2 pounds), skinned
* 2 chicken leg quarters (about 1 pound), skinned
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 teaspoon olive oil
* 1 cup chopped onion
* 2 garlic cloves, minced
* 3/4 cup fat-free, less-sodium chicken broth
* 3/4 cup pitted whole green olives
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1 1/2 teaspoons grated lemon rind
* 1/4 cup fresh lemon juice
* 1 tablespoon minced fresh cilantro
* 1 tablespoon minced fresh parsley

Preparation

Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.

Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.
Nutritional Information

Calories: 345 (30% from fat)
Fat: 11.5g (sat 2.5g,mono 5.9g,poly 2.3g)
Protein: 49.9g
Carbohydrate: 9.2g
Fiber: 2.5g
Cholesterol: 145mg
Iron: 3.7mg
Sodium: 769mg
Calcium: 87mg

Jessica B. Harris, Cooking Light, MAY 2001

Lemon Tea Cakes

My friend sent me this recipe and it looks wonderful.

Lemon Tea Cakes

Taste of Home - try a FREE ISSUE today!

Charlene Crump reports from Montgomery, Alabama, "Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination."

SERVINGS: 102

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 30 min. Bake: 10 min./batch + cooling
Ingredients:

* 1-1/2 cups butter, softened
* 1 package (8 ounces) cream cheese, softened
* 2-1/4 cups sugar
* 6 eggs
* 3 tablespoons lemon juice
* 2 teaspoons lemon extract
* 1 teaspoon vanilla extract
* 1-1/2 teaspoons grated lemon peel
* 3 cups all-purpose flour
* GLAZE:
* 5-1/4 cups confectioners' sugar
* 1/2 cup plus 3 tablespoons milk
* 3-1/2 teaspoons lemon extract

Directions:
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened.

Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.

From Taste of Home.com

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.

Yield 12 servings (serving size: 2 pot stickers and about 2 teaspoons sauce)
Ingredients

* Pot stickers:
* 1/2 cup dry sherry
* 1/2 cup water
* 1/2 ounce dried shiitake mushrooms
* 3/4 cup finely chopped bok choy (about 1/2 pound)
* 1/3 cup chopped green onions
* 1/4 cup finely chopped water chestnuts
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon salt
* 2 teaspoons minced peeled fresh ginger
* 2 teaspoons grated lemon rind
* 1 teaspoon dark sesame oil
* Dash of hot sauce
* 1/2 pound ground chicken or turkey
* 24 wonton wrappers
* 2 tablespoons cornstarch
* 1/4 cup vegetable oil, divided
* 1 cup water, divided
*

Sauce:
* 5 tablespoons mirin (sweet rice wine)
* 1/4 cup low-sodium soy sauce
* 1/4 cup seasoned rice vinegar
* 3 tablespoons chopped green onions
* 1 teaspoon chile paste with garlic

Preparation

To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

Nutritional Information

Calories:196 (19% from fat)
Fat:4.2g (sat 0.8g,mono 1.7g,poly 0.9g)
Protein:4.4g
Carbohydrate:32g
Fiber:2.6g
Cholesterol:2mg
Iron:1.4mg
Sodium:567mg
Calcium:49mg

Cooking Light, DECEMBER 2003

Lemon-Dill Salmon Croquettes with Horseradish Sauce

Yield: 4 servings

Sauce:
2 Tbs light mayo
2 Tbs fat-free sour cream
1 tsp prepared horseradish
1/8 tsp ground red pepper
1/8 tsp black pepper
Dash of salt
Croquettes:
1 Tbs all-purpose flour
1 Tbs chopped fresh dill
3 Tbs light mayo
1/2 tsp grated lemon rind
1/2 tsp black pepper
1 (15-oz) can salmon
1 egg white
5 Tbs dry breadcrumbs, divided
Cooking spray

To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.

To prepare croquettes, combine flour and next 6 ingredients (through egg white) and 3 Tbs breadcrumbs, shaping each into a 1/2-thick patty. Refrigerate for 1 hour. Place remaining 2 Tbs breadcrumbs on a plate; dredge patties in breadcrumbs.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking on each side or until golden. Serve with sauce.

Jan/Feb 2008 "Cooking Light"

Lemon-Raspberry Cake

Serves 16
Yield: three 8-inch or two 9-inch rounds or one 9x13-inch sheet cake.

2 1/4 cups whole wheat pastry flour
1 cup (4 1/2 ounces) unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 cup (2 sticks, 8 ounces) unsalted butter
1 3/4 cups (12 1/4 ounces) superfine or granulated sugar
3/4 tsp salt
5 large egg whites (6 1/4 to 7 1/2 ounces)
1 tsp vanilla extract
2 Tbs lemon zest, or 1 tsp lemon extract
1/4 cup (2 ounces) fresh lemon juice
3/4 cup (6 ounces) milk
1/4 cup (3 ounces) seedless raspberry jam
fresh strawberries for garnish

Preheat oven to 350 F. Grease and flour the pan or pans of your choice or line with parchment paper.

For the batter: Whisk together the flours, baking powder and baking soda in a medium bowl. Cream together the butter, sugar and salt in a large mixing bowl until light and fluffy; stop to scrape the sides and bottom of the bowl at least once. This should take at least 5 minutes, and the color of the butter should go from yellow to white. Add the egg whites one at a time, beating well after eacha addition and scraping the bowl before adding the next. Beat in the vanilla and lemon zest (or extract). Mix in half the flour mixture, and mix until the batter is evenly combined. Scrape the sides and bottom of the bowl to make sure there are not dry or wet spots in the batter before you finish mixing.

Pour the batter into the prepared pan/s. Level the top of the batter with an offset spatula or the back of a spoon. Bake the cakes for the amount of time appropriate to the pan size (below). The cake is done when it begins to pull back from the wedges of the pan and is an even golden brown color on top. The center won't spring back when you touch it lightly, but neither will it let your finger leave a dent. Remove the cake from the oven and cool on a rack for 20 minutes before removing the layers from the pans. Place the cake back on the rack to cool completely before frosting.

To assemble: Chill or freeze the cake layers before assembling the cake; this will make them easier to handle and mean fewer crumbs in your frosting. Place the frozen layers, bottom side up, on plates. Spread the tops with a thin layer of raspberry jam. Return the laters to the freezer for 15 minutes before filling with frosting, placing the second layer on top, and frosting with Lemon Buttercream.

Easy Fluffy White Buttercream Frosting

4 1/2 cups; enough to fill one 8-or 9-inch layer cake or a 9x13-inch sheet cake or 2 dozen cupcakes.

1/3 cup (2 5/8 ounces) unsalted butter
1/3 cup (2 3/8 ounces) vegetable shortening (not butter flavored)
4 to 5 cups (1 to 1 1/4 pounds) glazing or confectioner's sugar, sifted
2 tsp vanilla extract
1/4 to 1/3 cup (2 to 2 5/8 ounces) milk or cream

Beat together the butter, shortening and salt in a large mixing bowl till fluffy. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half the milk (or cream), and beat until fluffy. Continue mixing in the remaining sugar and milk alternately until they've been completely incorporated, and beat until the frosting is light and fluffy.

Easy Lemon Buttercream
Decrease vanilla extract to 1 tsp; substitute 2 Tbs fresh lemon juice for 2 Tbs of the milk in the recipe; beat in 1 Tbs lemon zest at the end.

As found in King Arthur Flour's Whole Grain Baking.

Pan fried Sole with capers & lemon

Serves 4

8 fillets of sole (or other skinless fish)
3/4 cup flour
2 T vegetable oil
3/4 cup (1 1/2 sticks) butter
juice of 2 lemons
1/4 cup fresh chopped parsley
2 heaping T drained capers
2 lemons, halved (for serving)

Set oven at 300 deg.

Pat fish dry w. paper towels. Sprinkle the flour into a small roasting pan or baking dish & add a generous pinch of salt & pepper. Turn fish in flour so they’re coated all over & set fish aside.
Heat 1 T oil in each of 2 large (12 in) skillets set over med-high heat.

When oil is hot, add 4 T butter to each pan. When the butter melts, add 2 fillets to each pan & cook them for a few minutes or until the undersides are golden brown. Use a wide metal spatula to flip the fillets & cook them on the other side until browned as well.

Remove the fillets from the pan & transfer them to a baking sheet. Put the sheet in the oven to keep the fish warm.

Add another 2 T of butter to each pan, let it melt, & fry remaining 4 fillets in the same way.
Set 2 fillets overlapping on each of 4 large dinner plates. Immediately sprinkle them generously w. lemon juice, scatter the parsley & capers on the fish & around edges of plates & serve at once w. 1/2 a lemon wedge on plates.

Lemon Bars

Preheat oven to 350 deg.
Butter a Pyrex 9.13” baking dish.

Mix well: 2 C flour, 1/2 C powdered sugar, 1 C butter (room temp). Pat gently into baking dish. Bake 20 to 25 mins.
Filling: 2 C sugar, 1/4 tsp salt, 1 tsp baking powder, 4 beaten eggs, 4 T flour, 6 T lemon juice, 2 grated lemon rinds.
Pour filling over cooked crust & put back in oven for 25 to 30 mins, or until golden brown. When cool, cut into bars. Sprinkle with sifted powdered sugar.