Syrup Recipes

Here are two recipes using Robert Lambert Syrups. For more recipes and specific serving suggestions, download the pdf files below under the categories of Beverages, Salads, Entrees & Side Dishes, or Desserts.

Chicken or Beef Salad with Warm Asian Dressing

The beauty of this dish is that you can incorporate whatever you have on hand -- any greens, leftover cooked vegetables, mushrooms, leftover chicken, pork, roast beef or steak. You could also poach chicken in the dressing before serving, or use it as a barbecue marinade.

The Dressing:
1/4 cup olive oil
1 tbsp. hot chili oil
1 tbsp. sesame oil
1 garlic clove, minced
2 tbsp White Ginger Syrup
1/c cup rice vinegar
3 tbsp. tamari or soy sauce

1. Shake all ingredients together in a jar. On large dinner plates create a bed of romaine lettuce torn in bite-sized bits, add other greens like friseé, arugula, sorrel, radicchio, some cilantro or fine sliced basil leaves, add any vegetables like sliced scallions or red onion, bell pepper, radish, cucumber, matchstick cut carrots, celery or avocado - even leftover cooked vegetables like green beans or asparagus or sautéed mushrooms, toasted or caramelized nuts.

2. In a sauté pan bring dressing to a boil, add thinly sliced meat and heat through, then top each salad with the meat and spoon the rest of the dressing over each salad. Serves 4.

Citrus or Ginger Custard Mousse Parfait with Fruit

3 tbsp. sugar
3 tbsp. cake flour
1 cup milk
3 egg yolks
1/4 cup Citrus or Ginger Syrup
3 cups assorted fresh, canned or frozen fruit
3 tbsp. Citrus or Ginger Syrup, other than above
1 cup (1 half pint) whipping cream

1. Measure sugar into small bowl and whisk in flour. Blend well. Measure milk into another bowl and whisk in egg yolk, then sugar-flour mixture. Whisk well to remove lumps and pour into a medium saucepan. Cook over medium-high heat, stirring with a wooden spoon, till custard begins to thicken - then beat rapidly until it comes to a boil and smoothes out. Boil and stir 1 minute. Remove from heat and stir in the first Syrup. Scrape into storage container, cover surface with plastic wrap and refrigerate until well chilled.

2. Meanwhile, prepare fruit and add second Syrup.

3. Whip cream. Fold whipped cream into chilled custard. Divide half the fruit between six wine glasses. Add 1/2 cup layer of mousse, then top with the rest of the fruit. Serves 6.

Try:
White Ginger Syrup in the mousse and raspberries, blackberries and strawberries mixed with Blood Orange Syrup

Thai Ginger Syrup in the mousse and cubed melon mixed with Rangpur Lime Syrup

Bergamot Syrup in the mousse and 1 lb. frozen blueberries, 1diced pear, 1/3 cup blackberry preserves mixed with White Ginger Syrup

Download more recipes:

Beverages (Beverage.pdf 103k)
Salads (Salad.pdf 83k)
Entrees & Side Dishes (Entree_Sides.pdf 90k)
Desserts (Dessert.pdf 104k)

These files require the free Acrobat Reader for viewing.
Download the Reader now. http://www.adobe.com/products/acrobat/readstep2.html