48 lemon balm recipes

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

A scrumptious cake made with raisins, glaced cherries and dark rum which makes it a popular Christmas favorite in the Caribbean.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Soft and creamy mozzarella balls wrapped in a thin slice of zucchini then marinated in a savory mix of olive oil, lemon zest, coriander and mint. Party poppers that are healthy and tasty.

Fresh watermelon balls drizzled with a blended citrus mascarpone sauce made from orange, lemon, and grapefruit juices. A light, elegant summer dessert with no cooking required.

Very simple cookies made with an almond-meal base. Almonds are high in monounsaturated fats, which have been associated with a reduced risk of heart disease. They are also very high in vitamin E (a powerful anti-oxidant), magnesium and potassium (important for maintaining healthy blood pressure).

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Chilled sweet and sour cabbage-tomato soup pureed smooth with honey and lemon, finished with orange juice and tofu balls. A vegetarian cold soup that balances tangy, sweet, and savory.

Salmon spread cheese ball: a make-ahead party appetizer with canned salmon, reduced-fat cream cheese, lemon, and Dijon, shaped into a parsley-coated ball for melba rounds.

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.