LEMON BASIL RECIPES RECIPES

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LEMON BASIL CREAM SAUCE RECIPE - FOOD.COM



Lemon Basil Cream Sauce Recipe - Food.com image

This is a cream sauce that is usually served over grilled salmon, but I use it over veggies and/or pasta. Very easy to make, BUT very fattening!!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 cloves garlic, minced
1 cup half-and-half
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons cornstarch
1/2 teaspoon pepper
3 tablespoons chopped fresh basil

Steps:

  • MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
  • Add half-and-half and chicken broth.
  • Bring to a boil, and cook 8 minutes or until reduced by half.
  • WHISK together lemon juice and cornstarch until smooth.
  • Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
  • Remove from heat.
  • DO NOT ADD BASIL UNTIL READY TO SERVE.

Nutrition Facts : Calories 161.7, FatContent 13.1, SaturatedFatContent 8.1, CholesterolContent 37.6, SodiumContent 257.5, CarbohydrateContent 8.6, FiberContent 0.3, SugarContent 0.7, ProteinContent 3.3

LEMON BASIL CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Basil Cupcakes Recipe: How to Make It - Taste of Home image

Lemon cupcakes are a delight of summer, and a touch of basil really dresses them up. They're a wonderful light ending to a meal or a bright breakfast choice. Garnish each one with a candied fresh basil leaf. —Julie Ohnstad, Marietta, Georgia

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 28

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
3/4 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
1 jar (10 ounces) lemon curd
LEMON SYRUP:
1 cup water
3/4 cup sugar
1/3 cup lemon juice
5 fresh basil leaves
1 lemon zest strip (1-1/2 inches x 1/2 inch)
LEMON MOUSSE FROSTING:
2 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1/8 teaspoon lemon extract
1-1/4 cups heavy whipping cream, whipped
GARNISH:
2 teaspoons light corn syrup
1/4 cup sugar
1 new small paintbrush
24 fresh basil leaves

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill with lemon curd. Push the tip through the top of each cupcake to fill., For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon zest strip. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and lemon zest strip. Cool completely., In a large bowl, beat the confectioners’ sugar, butter, 3 tablespoons lemon syrup, vanilla, lemon zest and extract until smooth. Fold in whipped cream. Frost cupcakes. (Cover and refrigerate remaining syrup for another use.), Place corn syrup and sugar in small bowls. Dip paintbrush in corn syrup; brush over a basil leaf. Coat leaf with sugar. Repeat. Garnish cupcakes with basil leaves. Store cupcakes in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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