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
GINGER PUMPKIN PIE
This pie gains texture from grating rather than pureeing the vegetable.
- 3 cups flour
- 1 tsp. salt
- 1 cup lard or shortening
- 1/2 cup ice water
In food processor cut cold cubed lard into flour and salt. Add ice water and process until it forms a ball. Shape dough into a rough cylinder, and cut in 3 thick slices. Use 1 for this pie and store the others for another use. Roll out and line a 9” pie pan, turn edges under and crimp.
- 2 eggs
- 2 cups cooked pumpkin, grated
- 1/2 cup sugar
- 1/4 cup Robert Lambert Hot Ginger Caramel Sauce
- 1 1/2 cup evaporated milk (1 12 oz. can)
- 1 tsp. cinnamon
- 1/2 tsp. salt
Preheat oven to 425*. Beat eggs, then beat in other ingredients. Fill lined pie pan and bake 15 minutes at 425*, then reduce heat to 350* and bake another 45 minutes. Top with ginger caramel whipped cream (1 tbsp. Ginger Caramel Sauce to 1 cup of cream) and drizzle with more Hot Ginger Caramel Sauce.
BUCHE DE NOEL FLAMBE
BUCHE DE NOEL AVEC FAUX FLAMBE
Chocolate Genoise / Sponge Cake:
- 6 extra large eggs
- 1 cup cake flour sifted with
- 1/4 cup cocoa
- 1 cup sugar
- 1/4 cup butter, melted
- 2 tsp. vanilla
- 1/2 tsp. almond extract
Warm eggs, add sugar and beat to full volume, Beat in extracts. Fold in flour/cocoa, half at a time, fold in butter. Use a parchment lined & greased half sheet baking pan. Bake at 350* for 17 minutes.
Chocolate Buttercream Frosting:
- 2 1/4 cups butter, softened
- 3 tbsp. cream
- 2 oz. unsweetened chocolate, melted / cooled
- 3 egg yolks
- 3 cups sifted powdered sugar
Beat butter until smooth & fluffy. Beat in cream. Beat in chocolate. Beat in powdered sugar, 1/3 at a time.
Rolling and Filling:
- 1 Jar of Robert Lambert's Extreme Vanilla Bean Chocolate Sauce
- 1 Jar of Robert Lambert's Pear Ginger Jam
Make sure the warm layer is separated from all sides of the pan. Turn the pan over onto a confectioner’s sugar lined kitchen towel (not too thick). Roll the layer in the towel using it to help maintain the foundation of the cake. Set it aside to cool inside the towel. Tend to buttercream frosting or decoration details. Unroll cooled layer. Pour Extreme Vanilla Bean Chocolate Sauce (microwaved for 30 seconds) or any filling you intend over the layer. Pipe lines of Pear Ginger Jam across the layer (or any secondary filling you desire). Re-roll drawing the towel in increments behind the cake roll as you roll it back up. Set on a platter for frosting & decorating. See video on home page for a full visual presentation.
Watch the video tutorial on how to make this recipe:
AUTUMN APPLE STICKS
Insert Cinnamon Sticks (approx. 4 inches) into 8-10 small apples (varietal of your choice). Empty 1 jar of Robert Lambert's Hot Ginger Caramel Sauce into a small pot. Heat on medium for 2 minutes, stirring steadily. Dip pierced apples into sauce.
Place evenly coated apples on a sheet of waxed paper to cool. Before the caramel sets, drizzle Robert Lambert's Extreme Vanilla Bean Chocolate Sauce over each apple (a honey dripper or fork create ideal swirls).
In the center of a plate, place a small Jack O'Lantern. Surround the pumpkin with the Autumn Apple Sticks. Beautiful, delicious! (TIP: for Thanksgiving, use gourds & a mini pumpkin in place of the Jack O'Lantern).
TREATURE FEATURE HALLOWEEN CAKE
- 1/2 cup Cake Flour
- 3/4 cup Sugar (with Flour Mixture)
- 1 1/2 teaspoons Cream of Tartar
- 3/4 cup Sugar (with Egg Whites)
- 2 teaspoons Chocolate Extract
- 1/2 cup Cocoa
- 12 Egg Whites
- 1/4 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
Preheat oven to 375 degrees. Sift together flour, cocoa and ¾ cup of sugar. Set aside.
With an electric mixer (or electric mixer bowl) beat egg whites, cream of tartar and salt until fine bubbles form. Shake in 3/4 cup sugar in a fine steady shower while beating continuously. Beat until stiff-peaks have formed.
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:
Whipped Cream, Marbleized White Chocolate Tile, Robert Lambert’s Malted Milk Chocolate Sauce (a unique mix of milk & dark chocolates, malt, Jack Daniels Bourbon, vanilla)...
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.
LAMBERT SIGNATURE THUMBPRINT COOKIES
Light, portable, layers of flavor and ideal for Spring & Summer BBQ's, Picnics, Holidays, the Beach...
- 1 cup Butter, softened
- 2/3 cup Sugar (Cane or Turbinado)
- 1/2 teaspoon Vanilla
- 1 tbsp. Robert Lambert Syrup (your choice of Thai Ginger, Yuzu, Kaffir Lime, Bergamot, Blood Orange, Rangpur Lime, White Ginger)
- 2 cups All-purpose Flour
- Choice of Robert Lambert Rare James, Jellies & Marmalade varieties
Preheat an oven to three hundred and fifty degrees. Combine one cup of butter (softened) with two-thirds of a cup of sugar (white or turbinado). Mix in one half teaspoon of vanilla or almond extract (both are equally perfect for these cookies) and one tablespoon (your choice) of Robert Lambert syrup (the added layer of flavor is noteworthy!). Add in two cups of all purpose flour and mix until the dough comes together. Roll dough into balls (about one inch). Place on an ungreased cookie sheet (or parchment lined cookie sheet) and make a small hole in the center of each ball with your thumb (don't go too deep). Fill the hole with your choice of Robert Lambert marmalade or jelly. Bake approximately fifteen minutes or until lightly browned (not all ovens bake the same way so check on them after twelve minutes. RL's Five Lime Marmalade, Seville Orange Marmalade and Raspberry Champagne Jelly are all exceptional filling choices. Delightful, elegant cookies with fillings that raise the bar to new heights!
HUMMUS A LA LAMBERT
- 1/2 cup Plain Yogurt
- 1 clove Garlic
- 1 tbsp. Robert Lambert Salt Preserved Rangpur Limes or Meyer Lemons
- 1 tbsp. Toasted Sesame Oil
- 1/2 teaspoon Cumin
- Dash of Tabasco Sauce
- 1 15 oz. Can of Drained Garbanzo Beans
- Pita Bread
In the bowl of a food processor, combine one-half cup of plain yogurt, one garlic clove, one tablespoon of toasted sesame oil, one half teaspoon of cumin and a dash of Tabasco sauce. When these ingredients are mixed, add one 15 oz. can of drained garbanzo beans. Process to a desired texture and transfer the mixture to a serving bowl. Add in one tablespoon of Robert Lambert's Salt Preserved Rangpur Limes or Meyer Lemon – chopped. Add in two tablespoons of chopped parsley. Blend in (but don't process). Serve with a basket of pita wedges!
BEET AND GOAT CHEESE SALAD
This no-oil dressing is thickened with syrup to coat the vegetables
- 6 medium Beets
- 1 tbsp. Chopped Parsley
- 3 oz. Feta Goat Cheese, crumbled
- 2 tbsp. Robert Lambert Blood Orange Syrup
- 2 tbsp. Balsamic Vinegar
Boil beets 20-30 minutes until they can be pierced with a skewer. You may also bake the beets in a 400* oven in a covered roasting pan for 45 minutes.
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.
- 4 large or 5 small Red Bell Peppers
- 1 lb. Ground Beef, Lamb, Pork or Turkey (I used Prather Ranch organic grass-fed beef)
- 1 medium Onion, chopped
- 2 cups Cooked Rice
- 3 tbsp. Robert Lambert Preserved Meyer Lemon or Preserved Rangour Lime, chopped
- 1 15 oz. can Tomato Sauce
- 12 oz. V-8 Juice
- 1/2 cup Stock
- 2 tbsp. Dry Sherry
- Oakdale Cheese Aged Gouda for Grating
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.
1 Blacken the pepper skins and rinse off under running water. Cut out the stems and remove seeds and ribs, stand in a covered casserole.
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.
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:
Salt Preserved Citrus (Salt_Preserved.pdf 103k)