Lemon thyme uses?
I recently needed some thyme for a recipe and could only find (fresh) lemon thyme. I thought it would be like thyme with a slight lemoniness but the lemony fragrance and taste is actually very intense - it's more like lemon verbena or lemongrass - a type of taste and fragrance I can only enjoy in smallish doses (don't like lemongrass at all). Does anyone have any ideas for using up my bunch? While I think this particular thyme would probably lend itself well to infusing in desserts (e.g. custard, panna cotta) I am actually more interested in savoury applications.
I like it with fresh crab, in a simple sauce like just melted butter, maybe some garlic (lightly).
Anything where some lemony essence would be good--roast chicken, roasted beets or brussels sprouts, most seafood preparations, various soups/chowders, stewed cannelini beans, simple syrup (for later use in desserts or cocktails).
For savory uses, I love stuffing it into whole fish & whole chicken or Rock Cornish hens. Also nice added judiciously to melted garlic butter to serve with shellfish (the garlic tempers the slight sweetness of the herb). Nice sprinkled into green salads too.
And even tho you prefer savory, it's very nice added to a lemon pound cake or any other lemon-flavored dessert. :)