LEMON GRASS TEA (CERIUM LIMAO)
Provided by Food Network
Yield 6 servings
Number Of Ingredients 3
Steps:
- In a large teapot, combine the lemon grass with about 6 cups of rapidly boiling, fresh water. Cover the teapot with a thick towel and allow to steep for 5 to 10 minutes, or until very aromatic. Pour into teacups, sweeten and serve with a twist of lemon, if desired.
LEMON GRASS-CRAB-FENNEL SALAD
Steps:
- In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
LEMON GRASS SPICED POACHED PEARS
Steps:
- Slice the pears in half. Coat with lemon juice to prevent browning.
- In a saucepot, add the sugar and water and bring to a boil to make a syrup. Reduce to a simmer and add the pear halves, cinnamon, nutmeg, honey, and lemon grass. Continue to cook for 10 to 15 minutes or until pears are tender, but not falling apart.
LEMON TEA (CHA DE LIMAO)
An aromatic digestive popular thoughout Portugal, many swear that drunk at bedtime, it lulls one to sleep.
Provided by Chef Kate
Categories Beverages
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring the water and the lemon zest to a simmer in a small, heavy suacepan set over moderately low heat.
- Once simmering, turn the heat as low as possible, cover, and let the mixture steep for twenty minutes (do NOT allow the mixture to boil or it will become bitter).
- Sweeten, if you like, with honey or sugar, strain, and serve steaming hot.
Nutrition Facts : Calories 12.2, Sodium 0.7, Carbohydrate 3.1, Sugar 3.1
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