WISDOM NUGGET: AFTER LIFE GIVES YOU LEMONS & YOU MAKE LEMONADE...TAKE IT ONE STEP FURTHER
RECIPE: LEMON BASIL ICING
Partnering with our local garden center, Mahoney’s, has been great fun. I spend a lot of time there throughout the year either searching for seeds, edibles & flowers or getting advice from the staff. I had a blast yesterday when we featured fresh herbs – (hopefully) inspiring people to use herbs in a variety of ways!
Sometimes the best recipes come from mistakes or just trying to use up what’s on-hand. This Lemon Basil Icing is the result of the basil, stems & bruised leaves mostly, leftover from making a batch of Lemon Basil Cloud Cookies. I could have easily composted them but wanted to have some fun first & invented this decadent but decidedly easy recipe (and then composted the spent herbs & citrus peels).
It makes a wonderful icing or glaze on any number of cookies, cakes and desserts. It could also be whipped with room temperature cream cheese if a thicker, richer frosting is desired.
The basil, as simple as it is, gives the icing depth and complexity.
READ MORE & GET ICING RECIPE - CLICK TO THE RIGHT
Lemon Basil Icing
Now add the powdered sugar. I know it can be nerve-wracking without knowing the exact amount you need. Just go with the flow. Add a cup at a time, whisking until smooth each time. Add enough powdered sugar so that you have a thick glaze – but not a paste. It should stream off a spoon dipped in it – not as fast as water but more like the hot fudge or caramel sauce you’d put on an ice cream sundae.
chef mel has been creating food experiences for over 20 years. she embraces an "aspiring homesteader" lifestyle & grows over 40 types of edibles when she's not teaching classes & hosting farm dinners. she adores simplicity, new food & edible flowers. her writing reminds us there's wisdom & humor among the seeds, stalks & sauce pots. we're not perfect & that's okay - keep it genuine & journey on!