Chocolate Chip-Basil Batter Bread

• Brush the top with a little milk just before baking to give it a little glaze.
• 2 ½ cups plus 1 tbsp all purpose flour, preferably unbleached, divided
• 5 tbsp minced basil leaves (we used cinnamon)
• ¼ tsp ground cinnamon
• ¼ cup granulated sugar
• 2 ½ tsp instant yeast or 1 envelope active dry yeast
• 1 ¼ cups warm milk (about 120 degrees)
• 1 cup semisweet chocolate chips

Grease or butter a 9 x 5 inch loaf pan. In a large bowl, beat 2 ½ cup
flour, basil leaves, sugar, cinnamon, and yeast on low speed unti
blended. Beat in milk and butter on low speed to blend. Raise speed
to high; beat 2 minutes. Toss chocolate chips with 1 tbsp flour; beat
into batter on low speed just to combine. Scrape batter into prepared
loaf pan and smooth top gently; cover pan with a piece of greased
plastic wrap. Set near, but not on, oven; let rise for 20 minutes.
Meanwhile, preheat oven to 375 degrees. Remove the plastic wrap
and bake bread for 35 minutes, or until loaf is golden brown on top
and sounds hollow when rapped on the bottom.
Remove from pan and let cool on a wire rack before cutting.

Lemon Basil Pesto

A light citrus flavored pesto that is great with chicken, in a vinaigrette or with fresh pasta.

• 2 cups fresh lime and/or lemon basil leaves
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese
• 1/4 cup nuts

Combine all ingredients except olive oil in blender or food processor. Process to mix. With the motor running, slowly add the olive oil. Season to taste with salt and pepper and process to desired consistency. Let stand for 5 minutes before serving. Yields 2 cups.

Basil Curry Dip

There are never any leftovers from this dip; we find we will scoop it up with pita bread, veggies, crackers or even our fingers! 

• 1 cup mayonnaise
• 2 tsp lime juice
• 1/2 cup sour cream
• 1 tsp Worcestershire sauce
• 1 tbsp ground Thai basil
• 1 tbsp minced parsley
• 1/4 tsp salt
• 1 tbsp minced onion
• 1/4 tsp curry powder

Combine all ingredients in a food processor or blender. Chill in the refrigerator for several hours before serving.

Fruited Purple Basil Vinegar

• 1 pint ripe raspberries or blackberries
• 5 6 inch sprigs ’Red Rubin’ or ‘Amethyst’ Basil
• 3 cups rice wine (or white wine) vinegar
• 1 tsp to 1 tbsp sugar, or up to 1 tsp agave or honey (optional)

Rinse the berries and the basil and pat dry. Put the basil in a1 qt canning jar and add the raspberries. Heat the wine vinegar to simmering and add the sweetener if using, stirring to dissolve. Pour the vinegar into the jar, filling to almost the top. Seal the jar tightly, placing the jar in a cool dark location and shaking the jar every few days. Taste the vinegar after 2 weeks – you can continue to infuse for up to 4 weeks, so long as you keep the fruit and basil submerged in the vinegar. To bottle strain out the berries and basil. You can add a fresh sprig and fresh berries for looks, but keep the container in a cool dark location. Use within one year