Monthly Flavors for August – Light it Up!
August is here, and it is HOT! Here in the Bay Area we are dealing with heat waves, and I am about ready to melt.
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Happy July! Everything is in full bloom and the fruit is outstanding. Unfortunately, this bounty also comes with plenty of heat. So to keep fresh and bright in these sun-soaked days, I turn to the wonderful lemon! Few things hit the spot as much as freshly made cold lemonade on a hot day. But I can’t come up with six ways to make lemon chocolate interesting. What to do? Turn to the wonders of lemon herbs, of course!
There are many citrusy plants that are absolutely delightful. This month I picked five that I love and find wonderfully refreshing. Would you have picked something else? Let me know what comes to mind!
Lemon and Raspberry Ruby Chocolate Ganache
Starting July with a classic pairing, lemon and raspberry are best friends in this ganache. The ruby chocolate helps bring out the tanginess in the berries, and the lemon has the whole thing bright and zingy.
Lemongrass and Apricot Caramel
Lemongrass is, unsurprisingly, part of the grass family. Native to Southeast Asia (Thailand, Burma, Sri Lanka, India, and Malaysia), it is very commonly used for culinary purposes. The bright, lemon-y flavor is found throughout soups and stews, meat and vegetable dishes, and desserts. It was an easy pick for this month! The apricot brings tangy stone fruit flavors while the caramel brings just a touch of bitterness.
Lemon Verbena, Passion Fruit, and Nettle Milk Chocolate Ganache
Lemon verbena is native to South America and has been widely cultivated by Europeans since the 1700s. It is in many, many foods since the herb and lemon flavors balance out wonderfully and the plant is quite hardy. Nettle helps bring out the deeper earthy tones, and passion fruit is a wonderful added acidity. The milk chocolate helps mellow it all out in an addictive way.
Lemon Myrtle and Coconut White Chocolate Ganache
Known as the “queen of citrus herbs,” lemon myrtle is native to Australia. Its oil has the highest citral (lemon scented compounds) purity of any lemon herb. This makes it very useful in the culinary world! As many bartenders and cooks know, coconut loves citrus. In this ganache, you get the nutty creaminess of coconut offset wonderfully by the citrusy lemon myrtle.
Lemon Balm and Cassis Dark Chocolate Ganache
Ah, the wonderful delicacy of lemon balm! Related to mint, this is more herbal than some of the other lemon herbs on this list. Cassis is black currant which is sweet but acidic and tastes of a mix of blackberry, raspberry, and strawberry. Together, cassis and lemon balm are herbal, citrusy, sharp, and round which is lovely against the dark chocolate.
Lemon Basil and Blueberry White Chocolate Ganache
This one might be new to folks! Lemon basil is a lesser known varietal of basil. Mostly used in south Asia and northeast Africa, this herb is almost a touch sweet, lemony, and mint-like overtones. And of course, blueberry combines with citrus and herbal notes like a dream.
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These are essentially a type of spritz cookies. Similar to a shortbread, these are buttery and lightly crumbly. The lemon enhances everything to a bright summery place and keeps the flavor delicate. The lemon verbena studded throughout the dough gives an almost minty taste that keeps it very refreshing!
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Lemon verbena is a wonderful herb. Used in many teas, I think it is also delicious in baked goods! You definitely get the citrusy kick, but the heat brings out the earthiness too. Paired with tangy dried cherries and creamy macadamia nuts, these cookies will be gone before you know it!
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August is here, and it is HOT! Here in the Bay Area we are dealing with heat waves, and I am about ready to melt.