Martha Stewartss Lemon Thyme Dip Recipes

LEMON THYME WAFERS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment. Spray lightly with nonstick cooking spray, and set aside.
• In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve.
• In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds.
• Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.

THYME, SHALLOT, AND LEMON MARINADE

Steps:

• Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
• Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

LEMON-THYME DIP

Steps:

• In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days.

MARTHA STEWART'S CA. 1995 BEST LEMON CURD

Steps:

• Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).
• Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!
• Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.
• Add the rind, continue stirring until well-blended.
• Transfer to whatever storage container you want: either a large one or several samll ones.
• Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
• Variations:.
• Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
• Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
• Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.

THYME LEMONADE

Steps:

• In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.

MARTHA STEWART'S LEMON ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Stuff rosemary, 1 cut lemon and garlic into chicken cavity.
• Tuck wings under and tie legs together with kitchen twine.
• Set chicken on baking rack in roasting pan.
• Rub chicken all over with olive oil, salt and pepper.
• Roast until thermometer reads 160 degrees when inserted into thickest part of thigh (avoiding bones), 45-50 minutes.
• Serve with fresh lemon quarters.

MARTHA STEWARTS"S LEMON THYME DIP

Steps:

• In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days. makes 1 1/2 cups

HOT SPINACH DIP FROM MARTHA STEWART LIVING

Steps:

• Preheat oven to 425 degrees F. In a Dutch oven (5 quart pot with a tight fitting lid) over medium heat, warm oil. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
• Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 c mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
• Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot accompaniments, as desired. Serve with baguette slices, breadsticks, or crackers, for serving.

LEMON-THYME DIP

Steps:

• In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.