Recipes

Robert Lambert's Drink Recipes: http://www.robertlambert.com/store/drinks.html

Robert Lambert's Halloween & Fall Treat Recipes: http://www.robertlambert.com/store/halloween-recipes.html


Appetizers / Side Dishes / Miscellaneous

Cheese Platters

Special Cheese Platters

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BEAUTY AND THE BRIE

BEAUTY AND THE BRIE

(Click to view PDF)

BEET AND GOAT CHEESE SALAD

BEET AND GOAT CHEESE SALAD

(Click to view PDF)

HUMMUS A LA LAMBERT

HUMMUS A LA LAMBERT

(Click to view PDF)

MARINATED ASPARAGUS WITH FETA CHEESE

MARINATED ASPARAGUS WITH FETA CHEESE

(Click to view PDF)

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Main Dishes

WARM CHICKEN SALAD

WARM CHICKEN SALAD

(Click to view PDF)

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SALMON IN PARCHMENT

SALMON IN PARCHMENT

(Click to view PDF)

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TABOULI SALAD

TABOULI SALAD

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STUFFED PORK TENDERLOIN

STUFFED PORK TENDERLOIN

(Click to view PDF)

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STUFFED PEPPERS

STUFFED PEPPERS

(Click to view PDF)

Desserts

Autumn Apple Sticks

AUTUMN APPLE STICKS

(Click to view PDF)

Blueberry Mascarpone Cheesecake

BLUEBERRY MASCARPONE CHEESECAKE

(Click to view PDF)

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Buche de Noel Flambe

BUCHE DE NOEL FLAMBE

(Click to view PDF)

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DARK CHOCOLATE RASPBERRY CHEESE TART

DARK CHOCOLATE RASPBERRY CHEESE TART

(Click to view PDF)

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Five Mandarin Sorbet

FIVE MANDARIN SORBET

(Click to view PDF)

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Ginger Pumpkin Pie

GINGER PUMPKIN PIE

(Click to view PDF)

Deep Dark Chocolate Ice Cream

DEEP DARK CHOCOLATE ICE CREAM

(Click to view PDF)

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Pear Ginger Ice Cream

PEAR GINGER ICE CREAM

(Click to view PDF)

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Raspberry Champagne Swirl Ice Cream

RASPBERRY CHAMPAGNE SWIRL ICE CREAM

(Click to view PDF)

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Wild Blueberry Ice Cream

WILD BLUEBERRY ICE CREAM

(Click to view PDF)

Lambert's Signature Thumbprint Cookies

LAMBERT'S SIGNATURE THUMBPRINT COOKIES

(Click to view PDF)

Lemon Poundcake

LEMON POUNDCAKE

(Click to view PDF)

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TREATURE FEATURE HALLOWEEN CAKE

TREATURE FEATURE HALLOWEEN CAKE

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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...


SALAD

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!


COCKTAILS

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: 
Salt Preserved Citrus (Salt_Preserved.pdf 103k)

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