Different ways that you use lemon thyme?!
Answers: Add the thyme, some roasted red peppers, and whatever other herbs you like to 4 oz cream cheese blended with 1/4 cup sour cream. Makes and awesome veggie dip. Oh, and plenty of fresh ground black pepper!
dont konw
fish, chicken, shrimp, scallops, steaks. sauteeds, baked, broiled.
oh God I have a million uses for it here are just a few to show the different ways you can utilize it:
Creme Fraiche Ice Cream with Pink Peppercorns and Lemon Thyme
1 quart milk
1 1/4 cups sugar
1 bunch fresh lemon thyme
12 egg yolks
1/4 cup whole pink peppercorns
1 cup creme fraiche
Combine milk, sugar, and lemon thyme in a saucepan. Bring the milk to a simmer over medium heat, whisking occasionally, until the sugar dissolves. Remove the pan from the heat, cover it and allow the milk to steep for at least 30 minutes.
Return the milk to the stove and once again bring it to a simmer over medium heat. Meanwhile, in a large bowl beat the eggs. Once the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk into the yolks. Repeat, until half the milk has been added to the yolks. Whisk in the remaining milk then quickly pour the ice cream base through a fine strainer into a bowl set over ice.
Chill the ice cream base thoroughly; then add the pink peppercorns. Process the ice cream in an ice cream maker according to the manufacturer's instructions. When the ice cream is thick, but not yet fully frozen, fold in the creme fraiche, then continue to process the ice cream. Spoon the ice cream into containers and freeze until ready to serve.
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Lemon Thyme Olive Oil Cookies
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
1/2 cup extra-virgin olive oil
3 tablespoons milk
1 large lemon, zested and juiced
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
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Spinach Fettuccine with Caramelized Onions and Lemon Thyme
1 pound fresh spinach fettuccine, cooked
6 large Spanish onions, thinly sliced
1 teaspoon butter
3 teaspoons olive oil
1/4 cup fresh lemon thyme, chopped
Additional water or vegetable stock
Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve Yield: 4 servings
TIP: PEELING PEARL ONIONS
Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 1 to 2 minutes. You can peel them easily when slightly cooled.
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Crispy Potato Spring Rolls with Tuna Sushi in a Lemon Thyme Vinaigrette
Vinaigrette:
1 cup lemon juice
1 teaspoon ground pink peppercorns
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 cup honey
1 1/2 cups olive oil
1/2 bunch lemon thyme
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
Olive oil
Salt and pepper
1 ounce julienne of sun dried tomatoes
4 green onions, green parts only, cut into 5-inch long pieces
4 12-inch rice paper wrappers
3 ounces #1 Sushi Grade Yellowfin Tuna, cut into 5-inch long bars
Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. Whisk in honey. Drizzle in olive oil in a slow stream to emulsify. This is a temporary emulsification and needs to be whisked just before serving.
In a heated pan with olive oil saute the potatoes. Season with salt and pepper. Cover the pan and roast until potatoes are tender. Add sun dried tomatoes to the pan. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. Check for seasoning. Place the potatoes mixture into a pastry bag fitted with a round tip.
To hydrate the rice paper wrappers, fill a large bowl with warm water. Place the wrappers in water for about 3 minutes until soft.
Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. Lay a tuna bar and a piece of scallion evenly next to the potato. Roll into a spring roll.
In a very hot pan with oil saute the spring rolls quickly, browning all sides. Cook on very high heat, making sure not to cook the tuna.
Cut each spring roll into 5 pieces. Brush with olive oil. Drizzle with the vinaigrette and serve immediately.
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