Here's a couple that might fit the bill...
For your beverage, this Lime Basil Sorbet served in Champagne or Seltzer would do double duty. I took it to a bunch of parties over the holidays and it was a HUGE hit. Make a double batch. You won't be sorry. smileys/smile.gif (I leave out the egg white and if the sorbet is icy, not frozen, that's okay. It's easier to serve and flavors the champagne beautifully.)
FRESH LIME-BASIL SORBET
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)
Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings
Recipe from the Food Network.
***
This is one of my favorite brunch recipes. Lemon Verbena can be tough to find sometimes, so I often substitute mint instead. This recipe comes from Jerry Traunfeld, James Beard Award winner and when he was chef at the Herbfarm here in the Seattle area, the Herbfarm was named the #1 dining destination in America. This recipe is spot on. smileys/smile.gif
I like my fruit unadorned, but this was spectacular. Would be lovely to topped with yogurt too.
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
Author notes:
The heavenly citrus scent of lemon verbena intensifies the fruit flavor in this refreshing salad. It's perfect for brunch or a light dessert.
Serves 8
1/4 cup sugar
1/2 cup (gently packed) fresh lemon verbena leaves, thick center vein removed
2 tablespoons fresh squeed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectariens, apricots, plums, pitted sweet cheeries, grapes, raspberries, strawberries, and blackberries.
Process the sugar and lemon verbena in a food processor to a very smooth green paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
****
I adore the Lemon Ginger Scones...See link
****
If you're serving something with more substance for the coffee, these potatoes are fantastic.
This recipe comes highly recommended by Orchid at the swap.
Greek Lemon Roasted Potatoes
Oregano is Greek for "joy of the mountain" Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.Ingredients
Serves 8
4 large russet baking potatoes, (8 medium), peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice, (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
http://www.joyofbaking.com/SconesLemonGinger.html
For your beverage, this Lime Basil Sorbet served in Champagne or Seltzer would do double duty. I took it to a bunch of parties over the holidays and it was a HUGE hit. Make a double batch. You won't be sorry. smileys/smile.gif (I leave out the egg white and if the sorbet is icy, not frozen, that's okay. It's easier to serve and flavors the champagne beautifully.)
FRESH LIME-BASIL SORBET
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)
Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings
Recipe from the Food Network.
***
This is one of my favorite brunch recipes. Lemon Verbena can be tough to find sometimes, so I often substitute mint instead. This recipe comes from Jerry Traunfeld, James Beard Award winner and when he was chef at the Herbfarm here in the Seattle area, the Herbfarm was named the #1 dining destination in America. This recipe is spot on. smileys/smile.gif
I like my fruit unadorned, but this was spectacular. Would be lovely to topped with yogurt too.
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
Author notes:
The heavenly citrus scent of lemon verbena intensifies the fruit flavor in this refreshing salad. It's perfect for brunch or a light dessert.
Serves 8
1/4 cup sugar
1/2 cup (gently packed) fresh lemon verbena leaves, thick center vein removed
2 tablespoons fresh squeed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectariens, apricots, plums, pitted sweet cheeries, grapes, raspberries, strawberries, and blackberries.
Process the sugar and lemon verbena in a food processor to a very smooth green paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
****
I adore the Lemon Ginger Scones...See link
****
If you're serving something with more substance for the coffee, these potatoes are fantastic.
This recipe comes highly recommended by Orchid at the swap.
Greek Lemon Roasted Potatoes
Oregano is Greek for "joy of the mountain" Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.Ingredients
Serves 8
4 large russet baking potatoes, (8 medium), peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice, (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
http://www.joyofbaking.com/SconesLemonGinger.html