FOOD RECIPES
120 | May 2019
TH E
KITCHEN
COOKBOOK
RECIPES FROM PAGE 76
FLOWERS FOR MOM
LEMON VERBENA
ICE CREAM PIE
Lemon verbena is an easy-to-grow
container plant whose leaves impart
a strong citrus flavor. You should be
able to find plants in nurseries about
now. In addition to verbena flavoring
this ice cream, the herb brightens
baked goods and salads. Or pop a
sprig into ice tea and other drinks.
hands-on time 50 min.
total time 6 hr., includes chilling
Lemon Verbena Ice Cream
1 cup milk
1/2 cup fresh lemon verbena leaves
or 4 tsp. lemon zest
1/2 tsp. kosher salt
3/4 cup sugar
3 egg yolks
(^1) 1/2 cups heavy cream
2 tsp. vanilla
Ginger Shortbread Crust
1/2 cup butter, softened
1 cup all-purpose flour
1/4 cup sugar
2 Tbsp. finely chopped
candied ginger
RECIPES FROM PAGES 78–80
WINNER’S CIRCLE
HOT BROWN
STROMBOLI
hands-on time 25 min.
total time 1 hr. 30 min.1 Tbsp. cornmeal
1 16-oz. pkg. refrigerated or frozen
pizza dough, thawed
3 Tbsp. Dijon-style mustard
8 oz. sliced deli cooked turkey
1 1/2 cups shredded Gruyère cheese (6 oz.)
4 slices bacon, crisp-cooked and
crumbled
1 cup chopped roma tomatoes
1 egg yolk
1 Tbsp. sesame seeds- Preheat oven to 375ºF. Line a
15×10-inch baking pan with foil. Brush with
2 tsp. olive oil. Sprinkle with cornmeal. - On a lightly floured surface roll dough
to a 13×10-inch rectangle. Transfer to
prepared pan. Spread dough with
mustard and arrange half the turkey over
dough, leaving a 1/2 -inch border. Sprinkle
with half the cheese. Top with bacon,
tomatoes, and remaining turkey
and cheese. - Starting from a long side, roll up dough
around filling. Pinch seam and ends
to seal. Lightly beat egg yolk with 1 tsp.
water. Brush dough with egg yolk
mixture; sprinkle with sesame seeds.
Using a sharp knife, cut shallow slits on
top to vent. - Bake 40 minutes or until golden brown.
Let cool 20 minutes. Makes 8 servings.
each serving 310 cal, 13 g fat,
63 mg chol, 787 mg sodium, 28 g carb,
1 g sugars, 18 g pro.
BOURBON-BROWN
SUGAR NUTS
hands-on time 20 min.
total time 1 hr.1/2 cup packed brown sugar
3 Tbsp. bourbon
1 cup toasted whole almonds
1/2 tsp. ground cinnamon
1/8 to 1/4 tsp. cayenne pepper1 tsp. ground ginger
1/2 tsp. kosher salt
Herbs and edible
flowers, such as
lemon verbena, phlox,
and/or roses- For Lemon Verbena Ice
Cream: In a medium
saucepan heat milk and
verbena or zest just to a
simmer over high. Remove
from heat; let steep about
30 minutes. Stir in salt. - In a medium bowl whisk
together sugar and egg yolks
until thick and pale. Return
milk to a simmer. Gradually
whisk 1/2 cup milk mixture into
egg mixture. Continue
whisking until smooth. Slowly
add egg mixture to
saucepan, stirring constantly.
Cook and stir over medium-low until
thick enough to coat the back of a
spoon and just starting to bubble. Stir in
cream. Press through a fine-mesh sieve
into a bowl; discard solids. Stir in vanilla. - Set mixture in an ice bath to chill,
stirring occasionally. Transfer to a 2-qt.
ice cream freezer. Freeze according
to manufacturer’s directions. - For Ginger Shortbread Crust: Grease
a 9-inch pie plate. Preheat oven to
350°F. In a large bowl beat butter with a
mixer on medium 30 seconds. Add flour,
sugar, candied ginger, ground ginger,
and salt. Beat until a soft dough forms. - Press dough evenly into prepared pie
plate. Line with a double thickness of
greased foil. Fill to top with pie weights.
Bake 25 minutes. Remove foil. Bake 10 to
12 minutes more or until dark golden
brown. Let cool completely. Freeze at
least 1 hour. - Spread ice cream into crust. Freeze
at least 4 hours or until ice cream is
firm. Let stand at room temperature
10 to 15 minutes before serving. Top
with herbs and edible flowers. Makes
10 servings.
each serving 369 cal, 24 g fat,
122 mg chol, 200 mg sodium, 34 g carb,
22 g sugars, 4 g pro.