Lemon Thyme Olives
2 cups unpitted green olives
1 very thinly sliced lemon, peel and all (I use a Japanese mandolin for this)
2-3 tablespoons fresh lemon thyme, chopped
1/2 cup olive oil
Slit or crush the olive. Put in a jar with the lemon slices. Put the chopped thyme over the olives and pour the olive oil in. Let stand at room temperature for 24 hours.
Lemon Thyme Cookies
1 stick butter
3/4 Cup sugar
1 egg, beaten
1 Teaspoon vanilla
1 Tablespoon milk
1 Teaspoon grated lemon zest
1/2 Cup fresh lemon thyme leaves, finely chopped
1 1/4 Cups flour
1/8 Teaspoon salt
1/4 Teaspoon baking powder
Preheat oven to 350F. Cream butter, gradually adding sugar, and beat until light. Add egg, vanilla, and milk and blend until well incorporated. Blend in lemon zest and lemon thyme. Mix flour, salt, and baking powder and sift into butter mixture. Blend well. Arrange by teaspoons on greased cookie sheet and bake 8-12 minutes, until lightly brown. Yield: 3 dozen.
Tisane of Lemon Thyme (a fresh herbal tea)
2 cups boiling water, removed from heat
3-6 sprigs lemon thyme, or more, to taste (I use lots more)
1 teaspoon honey, or less, to taste
Let the thyme sprigs steep in the very very hot water, add honey while water is still hot. Steep for 5 minutes. This treatment can be done with many herbs, with or without the honey. The final drink can be taken hot or cold.
Lemon Thyme Bread adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
2 cups unbleached all purpose flour (I use half whole wheat with great results...)
2 t baking powder
1/4 t salt
6 T butter, at room temp
1 cup sugar
1 T grated lemon zest (yellow only, no bitter white part)
2 T lemon juice
2 T finely chopped lemon thyme
2/3 cup milk
2 T lemon juice mixed with enough powdered sugar (about 1/2 cup) to make a thin, pourable consistency
Preheat oven to 325 degrees.
Grease and flower an 8 x 4 1/2 inch loaf pan. On a sheet of waxed paper, sift together flour, baking powder, and salt. In a bowl, cream butter; gradually add sugar, beating until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice and lemon thyme. Add dry ingredients alternately with milk, mixing just until batter is smooth ad blended. Pour batter into pan. Bake for 55 to 60 minutes or until a wooden pick inserted in the center of bread comes out clean. Let stand in pan for 5 minutes. Turn out and slowly pour lemon glaze over the loaf.
Lemon Thyme works well with chicken and fish dishes as well: try it!
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