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Lemon Balm
2 Tbsp lemon juice
4 Tbsp finely chopped fresh lemon balm
2/3 cup packed brown sugar
½ cup all-purpose flour
2/3 cup quick-cooking rolled oats
5 Tbsp butter, softened
1 tsp cinnamon
sprigs of fresh lemon balm for garnish
Combine berries, lemon juice, and lemon balm. Spread in an 8-inch square baking pan. Mix sugar and next 4
ingredients. Sprinkle over berries. Bake at 375 o for 30 minutes or until crisp and brown. Serve warm with ice cream
and garnish. (Today’s Herbal Kitchen)
Nana’s Chicken Salad
1 (3- to 4 ½ lb) chicken
¼ cup olive oil
1 tsp minced garlic
4 hard-cooked eggs, chopped
1 dill pickle, chopped
1 bunch celery hearts, chopped
2 Tbsp sweet relish
2 tsp fresh lemon balm
2 tsp fresh tarragon
2 tsp fresh basil
2 tsp fresh chives
salt and pepper to taste
1 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp tarragon vinegar
fresh parsley and radish flowers for garnish
Boil chicken until tender. Remove from liquid and cool. Cut into small chunks. Combine oil and garlic. Pour
over chicken and let stand 30 minutes. Add egg and next 7 ingredients. When ready to serve, combine salt, pepper, and
next 3 ingredients. Add to chicken and mix. Garnish. (Today’s Herbal Kitchen)
Glazed Raspberry Tarts with Lemon Balm
½ cup all-purpose flour
1 Tbsp sugar
3 Tbsp very cold butter
1 egg yolk
½ tsp cider vinegar
3 oz cream cheese, softened
1 Tbsp confectioners’ sugar
2 Tbsp minced lemon balm
fresh raspberries
¼ cup red currant jelly
lemon balm leaves, for garnish
Preheat oven to 300 o . Stir together flour and sugar. With a pastry blender, cut in butter until mixture resembles
coarse meal. With a fork, stir in egg yolk and vinegar. Work dough with your hands until it forms a smooth, noncrumbly
ball. (to make dough in a food processor: in a work bowl fitted with steel blade, combine flour, sugar, and butter with
on/off motion until mixture resembles coarse meal. Add egg yolk and vinegar. Continue processing until dough forms a
ball.)
Press a rounded tablespoon of dough into each of 6 tart pans that are 2 to 2½ inches in diameter, forming an
even layer on bottom and sides of pans. Prick the pastry with a fork, line with aluminum foil, and fill with dried beans or
pie weights. Bake for 20 minutes, or until golden brown. Let cool in pan, invert to remove and set aside. Discard beans.
In a small bowl, cream together cream cheese, confectioners’ sugar, and lemon balm. Spread 1 tablespoon
cheese-lemon balm mixture on the bottom of each cooled tart shell. Arrange berries in tart shells. In a small saucepan,
melt jelly; brush over berries. Refrigerate tarts until ready to serve. (Kitchen Herbs)
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