Tarragon Limeade Recipes

TARRAGON LEMONADE

Steps:

• In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar.
• Simmer over moderately high heat until reduced to 3 1/4 cups, about 25 minutes. Remove from the heat and add 5 of the tarragon sprigs.
• Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs.
• In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice.
• Add a pinch of salt, stirring until it dissolves.
• Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs.

TARRAGON LIMEADE

Steps:

• In a large pitcher, stir together lime juice, tarragon syrup, and 2 cups cold water. Fill pitcher with ice; garnish with lime wedges and tarragon sprigs. Serve.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

TARRAGON-LIME CHICKEN

Steps:

• Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, lime juice, tarragon and oregano in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature 20 minutes.
• Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, about 3 minutes per side.

TARRAGON LIME BAY SCALLOPS OVER ANGEL-HAIR PASTA

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
• While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
• Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.

TARRAGON SYRUP FOR LIMEADE

Steps:

• In a medium saucepan, combine sugar, tarragon, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Remove from heat; let stand 30 minutes. Remove and discard tarragon sprigs. Store syrup in an airtight container, refrigerated, up to 2 months.

TARRAGON LIME CHICKEN BREAST

Steps:

• Mix together all ingredients and add to zip lock bag; add chicken.
• Turn once in awhile to coat chicken.
• Marinade for 1-3 hours.
• Remove chicken from marinade and discard marinade.
• Grill or bake chicken until done (approx 12 min on grill or 25 min in oven @ 350F).

LIME-TARRAGON GRILLED CHICKEN

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.