Lemon verbena has the most authentic lemon flavor of any herb, although you can substitute lemon balm (plus a little fresh lemon zest if you like a lot of lemon flavor). Ingredient tip: If you can find it, pineapple sage (Salvia elegans) makes a flavorful stand-in for regular sage. Serving tip: Serve for brunch with an egg-cheese casserole.
Recipe Ingredient Details:
1 1/2 cups unbleached all-purpose flour
1 cup whole-wheat pastry flour
1/2 cup fine cornmeal
1/3 cup turbinado sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
6 tablespoons cold unsalted butter (cut into pieces)
1/4 cup snipped fresh lemon verbena leaves
1 tablespoon snipped fresh sage leaves
1/4 cup sliced almonds
1 tablespoon fresh lemon juice
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 egg (beaten, for brushing)
Preheat oven to 425°. In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add lemon verbena, sage, and almonds; mix until combined.
In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth. Make a well in the center of the flour mixture; pour egg mixture into well. Mix together, folding lightly just until dough clings together.
Turn dough onto a lightly floured surface. With floured hands, pat dough into a 12-inch square. Cut into 12 squares. Transfer to an ungreased baking sheet. Brush tops with beaten egg. Bake for 12–15 minutes, or until lightly browned. Cool slightly on a baking rack; serve warm.
Recipe Additional Notes:
PER SERVING: 216 cal, 34% fat cal, 8g fat, 4g sat fat, 40mg chol, 5g protein, 31g carb, 2g fiber, 217m sodium
Sat, 2012-12-15 09:00