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April Recipes

April 23, 2019 Back to Picks >

Honey Lemon Balm Bread

1 cup plus 1 tbsp Warm Water

2 tsp Yeast (I used Rapid Rise)

¼ cup Honey

2 tbsp Lemon Balm, minced

4 cups Bread Flour

2 Tbsp Dry Milk

1 ½ tsp Salt

2 tbsp Butter, unsalted, softened

In a small bowl, combine the water, yeast, Lemon balm, and honey. Sift the flour, milk, and salt together and place into stand mixer. After the yeast has risen after about 10 minutes, add the butter and yeast mixture to the flour mixture. Using a bread hook, combine the bread dough until it forms a ball. Remove and place into a covered, greased bowl and let rise in a warm, draft free area until doubled in size. Remove and knead into a loaf. Don’t overwork dough. Place into a greased loaf pan and let rise again in pan. Preheat oven to 375 while rising. When dough has risen, place into oven and bake for about 40 minutes or until toothpick comes out clean. Remove from oven, and rest in pan for about 20 minutes.


Lemon Balm Zabaglione

½ cup Champagne

¼ cup Sugar

2 large Egg yolks

1 large Egg

1 tbsp Lemon Balm, minced

6 Cups Strawberries, sliced

Combine all ingredients except fruit in the top of a double boiler. Cook over simmering water until mixture thickens while whisking vigorously. Be careful not to overcook the eggs or they will scramble. When thickened, remove from heat and cool slightly. Serve over berries.