RECIPES - Open House 2012
Sage Pesto
This pesto is always a favorite at our open house!
½ cup sage leaves
½ cup Parmesan cheese
½ cup olive oil
½ cup walnuts
1-2 garlic cloves
1 1/2 cup parsley
Combine everything in the food processor except the olive oil. Turn on food processor and slowly add the olive oil. Makes 1 ½ cup.
Rose Petal Pesto
Unusual, light flavor for summer.
2 cups fresh basil
1 cup Rose Petals (unsprayed – no pesticides)
4 garlic cloves
1 cup extra virgin olive oil
1 tsp rosewater
1 cup of freshly grated Parmesan cheese
1/4 cup of freshly grated Romano cheese
Combine everything in the food processor except the olive oil. Turn on food processor and slowly add the olive oil. Makes 1 ½ cup.
Rosemary Orange Pesto
This is a great pesto for summer BBQ, and is easy to make in the wintertime too!
1 cup rosemary
1 1/2 cups parsley
3 tablespoons walnuts
2 cloves garlic
1/4 cup Parmesan cheese
1/4 cup orange juice
1/2 cup olive Oil
Add first six ingredients in food processor, blend until almost smooth. With the machine on, gradually add the olive oil. Mix until smooth. This would be great stuffed under the skin of a chicken and roasted or even smathered (yes, I said smathered) all over the chicken and smoked. This makes up to 1 1/2 cups of pesto.
Asian Super Slaw
This colorful, Asian inspired salad is great with grilled ribs, chicken, or pork chops.
6 tbsp rice vinegar
6 tbsp vegetable oil
5 tbsp creamy peanut butter
3 tbsp soy sauce
3 tbsp golden brown sugar, packed
2 tbsp fresh ginger, minced and peeled
1 ½ tbsp. garlic, minced
5 cups green cabbage, thinly sliced
1 bunch chives
2 cups red cabbage, thinly sliced
2 large red or yellow bell peppers, cut into matchstick size strips
2 large scallions, cut into matchstick size strips
½ cup fresh rau rum (Vietnamese coriander), chopped
Whisk together the first seven ingredients in a small bowl to blend. Cover, and let chill. (The dressing can be made 1 day ahead). Let the dressing stand at room temperature for 30 minutes before continuing. Combine the remaining ingredients in a large bowl. Add the dressing and toss to coat. Season the salad with salt and pepper, and serve
Spicy Parmesan Butter
Try this with corn on the cob or cornbread.
3 tbsp butter, room temperature
2 tsp grated Parmesan cheese
1 anchovy fillet, drained and minced
1 tsp paprika
½ tsp Dijon mustard
½ tsp Worcestershire sauce
¼ tsp ground black pepper
¼ tsp Tabasco sauce
1 tbsp Greek oregano leaves, whole
1 tbsp lime thyme leaves, whole
Mix all ingredients in a small bowl until blended (can be made 2 days ahead). Refrigerate. When ready to use, remove from refrigerator and warm to room temperature.
Rose Scented Geranium Shortbread
These cookies are rich and buttery, with the delicate floral scent of roses.
12 tbsp (1 ½ sticks) unsalted butter, at room temperature
½ cup confectioners sugar
1 ½ cups unbleached all purpose flour
¼ tsp salt
1 tsp rose water
2 tbsp sugar
8 large rose scented geranium leaves, washed and dried.
Cream the butter and confectioner’s sugar until light and fluffy. In another bowl, mix the flour and salt. Add this to the butter mixture. Add the rose water and mix well. Gather the dough into a ball, wrap in plastic wrap and refrigerate for 4 to 6 hours. Remove the dough from the refrigerator and allow it to soften a bit. Butter and flour the bottom of an 8 inch round baking pan. On waxed paper, pat the dough out to the size and shape of the pan. Take the geraniums and place them in a circle on the dough, about 1 inch from the edge. Press them into the dough. Lay the dough in the pan and pat it out all the way to the edges. Score the dough lightly, dividing it into 8 pie shaped pieces. Sprinkle with the sugar. Refrigerate the dough for another 45 minutes. Preheat the oven to 325 degrees F. Bake the shortbread for about 20 minutes or until it just starts to change color. Allow it to cool in the pan. Remove the shortbread from the pan and take the baked leaves off the bottom. Cut into wedges along the marks and serve, garnished with additional rose scented geranium leaves.
Frances’ Secret Lavender Chocolate Chip Cookies
Try and resist these straight from the Oven!!
½ cup unsalted butter
½ cup brown sugar
2 tbsp dried English lavender flowers (or 3-4 tbsp fresh)
1 large egg
2 tbsp milk
1 tsp vanilla extract
1 cup oatmeal
1 ½ cup unbleached flour
¾ tsp baking powder
1 generous cup chocolate chips
Preheat oven to 350 degrees F. Blend butter, sugar, and lavender until smooth in a medium size bowl. Add egg, milk and vanilla in and beat until smooth. In a second large bowl blend oatmeal, flour and baking powder together. Add chocolate chips. Stir liquid mixture into the dry mixture to form a soft dough. If it is too sticky, add a bit more flour. Place by tsp onto a baking tray. Bake for 10 minutes for soft cookies, 15 minutes for crisp ones. Makes 3 dozen.
Optional: Add 3-4 pieces of crystallized ginger finely chopped or zest of one orange. Or add 1 cup nuts, raisins, coconut or dried cranberries.
Roasted Garlic and Almond Spread
A great party dip! Roasting the garlic mellows it into a mild, nutty flavor.
16 cloves garlic, peeled
¼ cup unblanched sliced almonds, chopped
3 tbsp olive oil
8 oz cream cheese, room temperature
¼ cup sour cream
2 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley
1 tbsp fresh rosemary leaves, chopped
2 shallots, chopped
3 tbsp whipping cream
¼ tsp Tabasco sauce
Preheat oven to 275 degrees F. Place garlic in a shallow, oven proof casserole, drizzle with olive oil, and toss to coat. Bake in a preheated oven for about 30 minutes. Remove from oven and let cool in the oil for at least 30 minutes. Remove from oven and let cool in the oil for at least 30 minutes. Place almonds in a heavy frypan over high heat and toast the almonds until they are lightly browned. Let cool. Scrape garlic and oil into a food processor and puree until smooth. Add cream cheese, sour cream, mustard and Worcestershire sauce. Process until well blended. Add the almonds, parsley, rosemary, shallots, whipping cream and hot sauce. Pulse until incorporated, but not completely smooth. Scrape spread in to a glass serving dish and chill for 4 hours. Serve with crackers or french bread. Yields 2 cups.
Rose Petal Jelly
Great for Sunday morning breakfast with croissants or sweet breads.
2 cups distilled water
3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
2 ½ cups sugar
¼ cup fresh squeezed lemon juice
3 oz liquid pectin
1 tbsp rose water
Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover and steep for 30 minutes. Strain liquid into a clean saucepan. Discard petals. Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium high heat. Boil 2 minutes; add pectin and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.
Lemon Balm-Blueberry Cake
Sure, it is a dessert, but why not have this cake for breakfast too?
¾ cups milk
1-2 tbsp fresh lemon balm
1 tbsp lemongrass leaves (fresh or dried)
1 tsp lemon thyme
2 cups unbleached flour
1 ½ tsp baking powder
¼ tsp salt
2 eggs
1 cup sugar
6 tbsp soft butter
1 tbsp grated lemon zest
2 cups fresh or frozen blueberries
Preheat oven to 350 degrees F. Scald milk. Put milk, lemon balm, lemongrass, and lemon thyme in a food processor or blender. Process until well chopped. Set aside to let steep. Combine flour, baking powder and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture in to a greased, 9 inch x 5 inch bread pan. Bake for 50 minutes. Test with a toothpick for doneness. Serve with rose petal topping.
Rose Petal Topping:
2 cups rose petals
1 ½ cups hot water
2 cups sugar
Combine water and rose petals, and bring to a boil. Reduce heat and simmer until the color is gone from the petals – about 5 minutes. Strain. Return to heat and add sugar. Simmer, stirring until sugar is dissolved. Continue to simmer until the water volume is reduced some. Remove from heat and allow to cool. Refrigerate the syrup. To serve, add fresh rose petals and pour a small amount over slices of Lemon Balm-Blueberry cake.
Spinach and White Bean Dip
Easy, fast, delicious and nutritious!
¼ cup olive oil
1 clove garlic
1 can (15.5 oz) cannellini beans, rinsed
2 ½ cups spinach
¼ cup dill sprigs
1 tbsp lemon juice
In a small saucepan, heat olive oil and garlic for 2-3 minutes, until fragrant; let cool. In a food processor, puree with cannellini beans, spinach, dill and lemon juice. Season with salt and pepper.
French Boursin
A delicious cheese spread with plenty of herbal kick!
½ lb ricotta cheese
½ lb cottage cheese
1 stick butter
¼ tsp cayenne
1 tbsp French tarragon, fresh
1 tbsp thyme, fresh
3 tbsp garlic chives,fresh
½ cup parsley
2 shallots, finely cut
1 tsp black pepper
4 cloves garlic
Blend first 4 ingredients in food processor until smooth. Add everything else until mixed thoroughly. Refrigerate 2 hours before serving.
Lemon Verbena-Apple Mint Tea
Nothing is more refreshing in the summer than lemon verbena iced tea, and a hint of apple and mint adds a twist.
1 cup fresh lemon verbena leaves, loosely packed
½ cup fresh apple mint leaves, loosely packed
2 qts water
Bring water to a boil. Turn off water and add the herbs, bruising them slightly. Cover pot and let sit for 10 minutes. Strain out herbs, allow to cool and add ice.
Lazy Daze Tea
1 tsp spearmint
1 tsp dried lemongrass
½ tsp each elder berries, rose buds, linden flower, chamomile and raspberry leaf
Pinch of orange peel (or purchase our ready-made tea blend!)
Mix ingredients together well. Bring cool water to a boil. Place 1 tsp of the tea blend in a tea infuser, pour 1 cup of boiling water over and allow to steep for 3 – 5 minutes, preferably in a covered container. For iced tea, allow to steep up to 10 minutes, then allow to cool to room temperature and add ice and a squeeze of lemon if desired.