Robert Lambert's Drink Recipes: http://www.robertlambert.com/store/drinks.html
HUMMUS A LA LAMBERT
BEET AND GOAT CHEESE SALAD
This no-oil dressing is thickened with syrup to coat the vegetables
Cool, slide off skin and stem ends under running water. Slice thin. Put them in a jar or plastic container and add the parsley, syrup and vinegar. Shake well. (They will keep like this for up to a week.) To serve, slide onto plates and top with crumbled goat cheese.
Towering heaps of brilliantly colored peppers make late summer a visual feast at my Farmer's Markets these days, and I can't resist making this dish more than once. A simple propane torch removes the skin and omits the traditional par-boiling step, which softens but leaches flavor, and does nothing about that skin.
2 Saute meat til cooked through, remove to a bowl, drain fat and saute onion. Add to meat with rice and Preserved Lemon.
3 Combine the last 4 ingredients and bring to a boil in the sautee pan, reduce 3 minutes to thicken. Add 1/2 cup of this to the rice mixture, then stuff the peppers. Pour the rest of the sauce over and around them. Cover and bake in a 350* oven 45 minutes, uncover, grate cheese over the tops, and bake for another 15 minutes.
Serve in a pool of the sauce.
LAMBERT SIGNATURE THUMBPRINT COOKIES
Light, portable, layers of flavor and ideal for Spring & Summer BBQ's, Picnics, Holidays, the Beach...
GINGER YAM PIE
This pie gains texture from grating rather than pureeing the vegetable.
MEMBRILLO WITH FINE WEDGED AND DRY CHEESES
Robert Lambert's Membrillo comes in quarter pound & one pound sizes. They are shipped in molds. Simply turn them over on an appropriate sized plate shared with your favorite cheese wedges. The citrus/sugar base is the contrast to your cheese selections. A sliced rustic bread assortment is ideal accompaniment, or a cracker assortment can be used as well.
FIG JAM TOPPED BRIE
It doesn't get easier than this--and what a taste sensation! One whole, half, or quarter wheel of Brie Cheese is adorned with RL's wondrous fig jam spread evenly across the top. Garnish with a few strategic mint leaves if you'd like. Bread or cracker assortments in a neighboring basket...
Light, with a hint of the tropics--Mixed greens, arugula, julienne carrots, pineapple cubes and grated coconut. These fabulous flavors are mixed with an aromatic Bergamot Dressing (combine an even mix of Robert Lambert Bergamot Syrup and Rice Vinegar). Exquisite...
SALTED MEYER LEMON ASPARAGUS SPEARS
Steam thin or baby asparagus spears until tender. Use a garlic press, or finely chop some Robert Lambert Salt Preserved Meyer Lemon. Add a drizzle of olive oil to the RLSPML & cover the spears. These can be served hot, room temperature or chilled... wonderful in all cases!
BABY POTATOES WITH ROSEMARY SOUR CREAM
Try a combination of baby potatoes! Score the tops, pat with butter. Bake in a shallow pan in a three hundred fifty degree pre-heated oven for thirty five minutes. A bowl of sourcream should be combined with finely minced rosemary and a dash of sea salt. Serve with the potatoes.
WHITE GINGER CHICKEN STRIPS
Marinate thin chicken strips in a mixture of Robert Lambert's White Ginger Syrup and Soy Sauce (half and half mix). The tangy, sweet and salty notes are divine! Can be sauteed in a frying pan, or placed under a broiler in the oven and cooked evenly on both sides. A knockout!
PORK TENDERLOIN MEDALLIONS WITH DARK CHERRIES IN MERLOT SYRUP GLAZE
Slice uncooked pork tenderloins into medallions (approx. one half inch thick). Saute in olive oil on medium heat for two minutes on each side (until cooked). Remove medallions from the pan and pour merlot syrup from a jar of award-winning Robert Lambert Dark Cherries in Merlot Syrup into the pan. Combine with an equal amount of stock and reduce it slightly to thicken it. Place the cherries (pits removed first) on the medallions and pour the reduced stock/syrup over the cherries/medallions. Plate & cover (or keep warm in a chafing dish). Extraordinary flavors!
RANGPUR LIME ENCRUSTED SWORDFISH
Slice swordfish steaks into strips (they can be medallions as well). Spray with olive oil and rub with finely chopped Robert Lambert Salt preserved Rangpur Limes. You can add a bit of cracked pepper to taste if inclined. Refrigerate until ready to use. Place under a broiler and cook evenly on both sides (slight browning). Remarkable taste, simple and elegant...
ANGEL CAKE ROUNDS A-LA MODE WITH CHOICE OF SAUCES
Easy, fun and allows your guests to "be creative". Buy an Angel Cake Round. Turn it on its side and slice (as if cutting bread) into half inch thick sections. Lay each section flat and using a one inch diameter glass (like a shot glass) punch perfect cake circles out of the sections. Place these circles into mini- cupcake holders and arrange on a platter. Serve one or more of your favorite ice creams alongside this platter. Guests will use melon scoops for the ice cream and place a scoop atop each cake circle. An array of Robert Lambert Chocolate and Caramel Sauces can be poured over the ice cream (via creamers for non-messy/elegant presentation). The sauces include: Hot Ginger Caramel Sauce, Extreme Vanilla Bean Chocolate Sauce, Malted Milk Chocolate Sauce and more... Sheer Heaven enjoyed with or without a fork!
Beyond your favorite beer and wine selections, Robert Lambert Syrups create dazzling new and unusual cocktails and mixed drinks. And then, there's... License to Chill. RL created this champagne cocktail with an eye on "one of a kind"... and the name is a nod to ever-present champagne in the James Bond movies... with this Lambert twist. Swirl a teaspoon of the syrup from his Dark Cherries in Merlot Syrup around the inside of a champagne flute. Fill with chilled champagne and drop a Dark Cherry (they have pits) into the center. The colors, taste...wow!
Download Salt-preserved Citrus recipes:
TREATURE FEATURE HALLOWEEN CAKE
Scoop this meringue into a large bowl and gently fold in vanilla, chocolate extract and almond extract. THEN, disturbing meringue as little as necessary, fold in flour mixture 1/3 at a time to form a batter.
Transfer batter to a 10 inch tube cake pan (not greased). Scoop the batter in using a rubber spatula and take care not to leave any air pockets while filling the batter in.
Bake for 30 minutes until cake is set and springy. Invert to cool. Cool completely before sliding a knife between pan and cake to remove it. With a long serrated knife, carefully slice the cake into three layers.
Cake Decoration, Ingredients and Filling:
FILLING: Spread Robert Lambert's Malted Milk Chocolate sauce over the bottom layer, place the middle layer over it and repeat (1 jar total). With the top layer in place, begin a simplified CHOCOLATE TILE: Melt 8-9 oz of white chocolate with a small amount of vegetable oil. Add orange food coloring (preferably a commercial paste/powder). Spread base of tinted white chocolate over a sheet of parchment attached to the back of a greased cookie sheet. Pipe on a second color (use 2 oz more of chocolate + your Halloween color of choice) and swirl with a skewer or knife point to create web/spooky designs. Cool, peel the two tone chocolate tile off the parchment and shatter into shards. WHIPPED CREAM: 1 Cup of Heavy Cream (well chilled), 1 Tablespoon Powdered Sugar, 1 Teaspoon Vanilla. Beat slowly at medium speed until firm and lofty. When the cake is decoratively covered with whipped cream (use a piping bag for the most stylish result), strategically place the chocolate tile shards on top of, and around the cake.
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