RECIPES - Open House 2019
MORNINGSUN HERB FARM OPEN HOUSE 2019 – RECIPES
PINEAPPLE SAGE JELLY (MAKES 4 8-OZ JARS)
1 12-oz can of frozen pineapple juice, reconstituted with 3 cans of water, (It makes 3 recipes of jelly once it is reconstituted).
2 cups of the pineapple juice
1 1/2 cups of fresh pineapple sage leaves, packed
3 1/3 cups of sugar
2 tbsp of rice wine vinegar, white wine vinegar OR lemon juice, your choice of one
1 pinch of salt
1 pouch of liquid pectin
Wash and dry the pineapple sage in paper towels, then coarsely chop it. Put the pineapple sage in a large sauce pan and crush the leaves using the bottom of a glass or use a food processor. Add the juice, bring slowly to a boil and boil for 10 seconds. Remove the saucepan from the heat, cover and let sit for at least 15 minutes to steep.
Strain 1 1/2 cups of liquid from the saucepan and pour through a fine strainer into another saucepan. Add your choice of rice vinegar, white wine vinegar or lemon juice, salt and sugar and bring to a hard boil while stirring. When the boil can’t be stirred down, add the pectin. Return to a hard boil that can`t be stirred down and boil for exactly 1 minute. Remove the saucepan from the heat.
Skim off the foam and pour the hot jelly into hot, sterilized half pint jars. Leave 1/2 inch (or less) headspace and seal at once with sterilized lids. Boiling bath for 5 minutes.
CHAMOMILE TEA COOKIES
Chamomile for cookies sounds unusual, but why not use a common tea plant for delicious dessert treats? We think Peter Rabbit would have added these cookies to his tea party in a heartbeat!
1/4 cup dried chamomile flowers
1/2 cup softened butter
1 cup sugar
1/2 tsp vanilla extract
1 3/4 cup flour
Carefully chop the chamomile blossoms and set aside. Cream the butter and sugar, then beat in the eggs and vanilla. Stir in the flour and chamomile. Drop by scant teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F for 10 minutes.
TIPSY CINNAMON BASIL CHUTNEY
2 cups sliced peaches or mangoes, fresh or frozen
1/2 cup bite sized pineapple chunks, drained
1 small unpeeled orange, quartered, seeded, thinly sliced
2 tbsp lemon juice
3/4 cup sugar
2 tbsp chopped cinnamon basil
2 tbsp light rum or rum extract
In a saucepan, combine peaches (or mangoes), pineapple, orange, lemon juice and sugar. Mix well. Bring to boil, then simmer, uncovered, over low heat until thick (approximately 30 to 40 minutes). During the last 5 minutes of cooking, add the cinnamon basil. Remove from the heat and stir in the rum (or rum extract). Spoon at once into hot sterilized jars. Process the jars in a boiling water bath for 15 minutes, or store in the refrigerator. Makes 2 cups.
HIBISCUS HEAVEN TEA
Beautiful rosy pink tea, with a natural sweetness, and high in Vitamin C.
1 part chopped hibiscus flower
1 part rose hips, chopped
1/2 part orange peel
1/2 part lemongrass, dried
1/2 part lemon peel
Mix dry ingredients together well (1 part can equal 1 tsp for easy calculation). For an extra zip of lemon, add a drop or two of lemon essential oil.
ANISE HYSSOP HONEY
1 cup honey
5-7 sprigs of anise hyssop
Heat the honey gently over a low flame. Place the herbs in slightly heated honey and let simmer for approximately 5 minutes. Remove herbs from the honey and pour into sterilized jar. Add an anise hyssop leaf. Seal and allow to mellow for at least a week before using.
This was our late friend Linda Alquist’s favorite dip recipe!
8 oz softened cream cheese
2 tbsp mayonnaise
2 tbsp chopped chives
Juice of 1 lime
1/2 tsp Beau Monde
1 dozen nasturtium flowers
8-10 nasturtium leaves, cut small
Fresh ground pepper and sea salt to taste
Mix all ingredients together. Serve on wheat crackers or sliced cucumber.
ROASTED PEPPER AND ALMOND PESTO
2-3 cloves of garlic
1/2 cups raw almonds
12 oz jar roasted peppers drained
10 cups basil leaves
1/4 cup flat leaf parsley leaves
1 tsp kosher salt
1/8 smoked paprika
2 tbsp extra virgin olive oil
A couple turns of freshly ground black pepper
Place garlic in a food processor and process until finely chopped. Add almonds and process until just chopped. Be sure not to over process as you want texture. Add roasted peppers, olives, basil, parsley, salt and smoked paprika. Pulse a couple time until combined. Slowly add in the olive oil while processing. Add the black pepper.
SUN-DRIED TOMATO-CAPER SPREAD
4 oz (1 3/4 cups) sun-dried tomatoes
2 large cloves of garlic, finely minced
4 tbsp capers, drained and crushed
1/4 cup finely chopped parsley
1 tps Mexican oregano
1/3 cup rice vinegar
1/2 cup extra virgin olive oil
Place sun-dried tomatoes in a small bowl. Pour enough boiling water over to cover. Let stand for about 30 minutes or until softened. Drain off liquid. Add the garlic, capers, parsley, oregano and vinegar to the tomatoes. Mix and spoon into a pint jar. Cover tightly with the lid and shake well, then add the olive oil. Refrigerate for 24 hours to blend flavors, turning the jar several times.
To serve: Remove from the refrigerator and bring to room temperature. Shake well to combine thoroughly. Keeps in the refrigerator for several weeks. Makes 1 pint.
ANISE HYSSOP DROP COOKIES
1/3 cup anise hyssop, no stems (chopped fine)
1 cup sugar
1/2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp salt
Preheat over to 325F. Line 2 to 3 cookie sheets with aluminum foil (lightly greased). With electric mixer, beat eggs till thick and lemon-color. Add sugar and anise hyssop and beat for 5 minutes then add vanilla. Sift together flour, baking powder and salt and add to egg mixture. Continue beating for 5 more minutes. Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart. Bake till they begin to color (about 12 -15 minutes).
SCENTED GERANIUM LEMONADE
1/2 cup sugar
6 cups water
8 rose scented geranium leaves
3/4 cup freshly squeezed lemon juice
Bring the sugar and 2 cups of the water to a boil in a small saucepan. Add the rose scented geranium, cover and remove from the heat. Let the syrup steep for at least 30 minutes. Strain the syrup into a pitcher. Stir in 1/2 cup lemon juice and the remaining 4 cups water. Taste and add more lemon juice if necessary. Refrigerate until thoroughly chilled. Makes 1 1/2 quarts.
SAGE, SORREL, AND WALNUT PESTO
1/2 cup fresh sage leaves (chopped) - can be reduced too
1/2 cup fresh French sorrel leaves- deveined and chopped
1/2 cup walnuts toasted
1/4 cup Parmesan cheese (grated)
1-2 cloves of garlic
Juice of 1/2 lemon or lime
1/2 to 1.5 cup walnut oil or olive oil (enough to create a medium paste)
Salt to taste
Blend in a food processor up to oils then slowly add oils and adjust seasoning.
Spread on baguette or crackers (Denise like Ritz)- can top with a walnut half
Stir into cooked risotto along with cubed chicken
Spread under skin of chicken or turkey breast before roasting
As a sandwich spread
STRAWBERRY LAVENDER JAM
1 lb strawberries
1 lb sugar
2 dozen lavender stems
Juice of 2 lemons
Wash, dry and hull the strawberries. Layer them in a large bowl with the sugar and 1 dozen of the lavender stems and set in a cool place overnight. Discard the lavender and place the berry mixture in a large non-aluminum saucepan. Tie the remaining lavender stems together and add them to the berries. Add the lemon juice. Cook over medium heat until the mixture comes to a boil, then continue to cook for 20 to 25 minutes. Skim any foam from the top. Discard the lavender and pour the jam into sterilized jars. Seal. Makes 3 to 4 half pints.
ROASTED ROSEMARY HUMMUS
One 15 oz can chickpeas
3 tbsp olive oil
1 tbsp coarsely chopped rosemary
1 tbsp finely chopped garlic
3/4 tsp kosher salt
Freshly ground black pepper
Drain and rinse the chickpeas in a strainer. Turn them out onto paper towels or a clean dish towel and pat them dry. Pour the olive oil in a large skillet over medium high heat and toss in the chickpeas. Cook them for 5 to 7 minutes, shaking the pan often. They won’t really brown, but they will turn several shades darker, shrink a bit, and form a light crust.
Pour the chickpeas back into the strainer to drain the excess oil into a food processor. Put the chickpeas in the skillet, lower the heat in the skillet to medium and add the rosemary and garlic. Stir for another minute or two until the garlic begins to brown. Sprinkle with the salt and a few grindings of pepper. Add the chickpeas to the food processor with the following ingredients:
2 tbsp white vinegar
1 tsp cumin
1/4 tsp smoky paprika
2 tbsp tahini
2 tbsp lemon juice
1/4 cup olive oil
Turn on the food processor, add the olive oil and keep processing until you get the consistency you like. You might have to add more olive oil.
HERBAL TRAIL MIX
2 cups of roasted unsalted nuts of your choice
1/2 cup of chocolate chips or white chips or carob chips
1 cup of dried fruit of your choice
2 tbsp salt
1 1/2 tps dried chipotle spice
1 tsp allspice
3/4 tps white pepper
Mix spices together first and blend well in a grinder. When mixed, add to nuts, fruit and chocolate.