RECIPES - Open House 2023
MORNINGSUN HERB FARM OPEN HOUSE 2023 – RECIPES
GINGER BISCOTTI
6 tablespoons (85g) butter
2/3 cup (142g) light brown sugar or dark brown sugar, packed
1/4 teaspoon salt
4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon Vanilla Extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups (240g) Unbleached All-Purpose Flour
1 cup (184g) crystallized ginger, finely diced
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and baking powder until the mixture is smooth and creamy.
Beat in the eggs; the batter may look slightly curdled.
At low speed of your mixer, add the flour and crystallized ginger, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.
Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14"-long. It will be about 2 1/2" wide, and about 3/4" thick. Using your wet fingers, smooth the top and sides of the log.
Bake the dough for 25 minutes.
Remove it from the oven, and allow it to cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen.
Reduce the oven temperature to 325°F.
Use a serrated knife to cut the log into 1/2" to 3/4" slices. Cut at a 45° angle, for long biscotti; cut crosswise slices, for shorter biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet.
Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
Remove the biscotti from the oven, and transfer them to a rack to cool.
Once the biscotti are cool, store airtight, to preserve their texture.
If biscotti aren't as crunchy as you'd like (and the weather is dry), store them uncovered, overnight, to continue drying.
LAVENDER HONEY BUTTER
2 sticks unsalted butter – softened
1/4 cup honey
1 tsp culinary lavender buds
In a medium sized mixing bowl. whip together the ingredients until light and fluffy. Remove butter from the bowl and spoon onto parchment paper or plastic wrap. Form into a log and refrigerate for 2 hours before using. The honey butter may be stored in an airtight container and refrigerated for up to 2 weeks.
LEMONY COLESLAW
1 lb cabbage (6 cups) red or green or a combo, shredded
2 medium carrots, peeled and shredded
1 small shallot, minced about 2 TBS
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh chives, finely chopped
1 tps fresh lemon thyme, minced
1/2 tps fresh caraway thyme, minced
1/4 cup lemon verbena leaves, finely chopped (remove the large vein before chopped)
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
1 large lemon, zested and juiced
1 TBS white sugar
1 TBS whole grain mustard
1/2 tps caraway seeds
1/4 tps celery seeds
1/2 tps salt
cracked pepper to taste
In a large bowl, toss together cabbage, carrots, shallot, and the herbs. In a small bowl add the buttermilk, mayonnaise, sour cream, lemon zest, lemon juice, sugar, whole grain mustard, caraway and celery seeds, 1/2 tps salt and black pepper to taste. Whisk to combine. Pour the dressing over the cabbage and herb mixture. Cover and chill for at least 30 minutes, or up to 3 days. The cabbage will release moisture and create even more dressing the longer it sits.
GREEN LENTIL SOUP
2 carrots, peeled and diced
2 celery stocks, diced
1 large yellow onion, peeled and diced
1/4 cup olive oil
2 TBS tomato paste
3-4 cloves minced garlic
2 TBS each of fresh oregano, basil and thyme
2 tps cumin
28 oz can fire roasted tomatoes
4 cup vegetable broth
2 cup water
1 cup green lentils
3-4 kale leaves (stems removed), chopped
Juice of 1 lemon
Heat the olive oil (medium heat) in a large pot (you want enough oil to coat the vegetables). When the oil is shimmering, add the carrots, celery and onions and stir. Cook for about 5 minutes - the vegetables have softened and the onion is translucent. Add the tomato paste, garlic, herbs, cumin, salt and pepper to taste. Stir and let the herbs toast, about 1-2 minutes. Add the tomatoes, vegetable broth, water and the green lentils. Stir and let it come back to a boil. Loosely cover, reduce to low and simmer for 25-30 minutes. When cooking is complete, use an immersion blender/wand blender/hand blender and blend to the consistency you like. Add the chopped kale and lemon juice and cook 1-2 minutes to soften the kale.
MOLASSES GINGER CAKE
1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable, or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced, and finely chopped
2 eggs, at room temperature
Position rack in center of oven and preheat to 350°F. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, and black pepper.
In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto cooling rack, and remove parchment paper.
GINGER LIME HUMMUS
1 medium garlic clove
1 TBS minced fresh ginger
1 15 oz can chickpeas plus 2 TBS reserved can liquid
1/4 cup lime juice (2 large limes)
1/4 cup tahini
2 TBS soy sauce or tamari
2 tsp lime thyme
Peel the garlic. Peel and mince the ginger. Drain the chickpeas (reserve at least 2 TBS of the liquid). In the bowl of a food processor, add the garlic, ginger, chickpeas, lime thyme, reserved chickpea water, lime juice, tahini and soy sauce (or tamari). Blend for a minute or two until very creamy, stopping to scrape the sides as necessary. Store refrigerated for up to 1 week.
SPICY HERB ROASTED NUTS
5 cups of assorted nuts (I used almonds, walnut halves, hazelnuts and pecan halves)
1/2 cup maple syrup
3 TBS olive oil
1 1/2 tsp each of fresh oregano, sage, thyme, rosemary, savory and marjoram
1/2 tsp cayenne
1 tsp kosher salt
Mix the nuts, herbs, cayenne, maple syrup and olive oil. Spread the nut mixture onto a parchment covered cookie sheet. Sprinkle nuts with salt. Bake in a 300-degree oven, stirring occasionally, until all the liquid evaporates and the nuts are golden, about 45 minutes. Let cool. Store and cool nuts airtight up to 3 days at room temperature of 1 month in the freezer. And remember, you can always adjust the herb and cayenne amount.
HERB GOAT CHEESE SPREAD
3 TBS finely chopped fresh Italian parsley
2 1/2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary leaves
2 1/2 tsp finely chopped basil
1 tsp lemon zest
1 tsp coarsely cracked black pepper
1/4 tsp salt
1 11 oz soft goat cheese
1 1/2 TBS olive oil or lemon olive oil
1 TBS heavy cream (if needed)
Add all the ingredients into a food processor (exclude the heavy cream) and mix well for a creamy consistency. If needed, slowly drizzle in the cream until you reach the consistency you like.
TARRAGON DILL DIP
8 oz softened cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup chopped scallions
1/2 cup chopped parsley
2 tablespoon chopped fresh dill
1/2 tablespoon chopped fresh tarragon
2 cloves garlic, roughly chopped
zest and juice of 1 lemon
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Place everything in the bowl of a food processor and pulse a few times until well blended but not pureed. Pour into a bowl and enjoy!
NASTURTIUM ORANGE JAM
4 medium sized oranges
25 nasturtium flowers
4 cup sugar
2 tablespoons pectin + tablespoons sugar
Peel 2 oranges. Finely cut them into small cubes and put them in a medium sized pot. Finely cut the other 2 oranges leaving their peel on and add them to the same pot. Gently wash the nasturtiums and chop the petals with your fingers before adding them to the oranges. Mix the pectin and sugar together and add them to the pot. Boil on medium heat, mixing occasionally, until the mixture starts to boil. Add the 4 cups of sugar to the jam mixture and allow to boil for an additional 10 minutes. Remove the foam from the jam and fill your warm and clean glass jars.
NASTURTIUM PESTO
1 cup nasturtium leaves
1/2 cup parmesan cheese
1-2 cloves garlic
1/4 cup pine nuts or walnuts
1/4 cup olive oil
Place all of the ingredients into a food processor, except the olive oil. Start to pulse the food process and slowly drizzle in the olive oil. Once it gets to your desired consistency, enjoy!
SCENTED GERANIUM POUND CAKE
Pound cake always tastes better the next day, so wrap it tightly in plastic wrap and let it sit at room temperature overnight. A true pound cake has a lb each of butter, sugar, flour and eggs. Be sure to weigh the eggs accurately, as eggs vary in size.
12-16 unsprayed peppermint scented geranium leaves
1 lb (4 sticks) unsalted butter, room temperature
1 lb sugar
1 lb all-purpose flour
2 tsp baking powder
1 lb large eggs, separated
2 tsp vanilla extract
1/2 cup heavy cream
1/3 cup mini chocolate chips
Preheat the oven to 325 degrees with rack in center. Spray two 9 x 4 x 2 3/4 inch loaf pans with cooking spray; line with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside. Beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to butter and sugar mixture, alternating with the flour mixture. With the mixer on medium, beat in vanilla, then cream. Fold in chocolate chips. Batter will be thick. Transfer batter to a large mixing bowl and set aside. Place egg whites in a medium non-reactive bowl and whip egg whites to stiff peaks. Using a rubber spatula, stir about one quarter of the egg whites into batter to lighten. Fold in remaining whites. Carefully spoon batter into prepared pans. Run a knife blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80-90 minutes. Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.
GINGER HIBISCUS TEA
2 parts dried lemon grass
1 part dried hibiscus flowers
1 1/4 parts dried finely chopped ginger
1/2 part cinnamon granules (or finely chopped cinnamon – not powder)
Mix together the dried herbs and spices. I measured by tsp, but the important thing for the tea blend is to use the same measurement for all the herbs. For example, 2 tsp lemon grass, 1 tsp hibiscus, 1 ¼ tsp ginger and ½ tsp cinnamon. For each 8 oz cup of tea, use a tsp of the dried mix, either in a tea ball, press and brew tea bag or reusable tea bag. Bring water to a boil, turn off the heat and add the tea, closing the pot to keep in all of the essential oils. Steep for 3-5 minutes, depending if you will be adding ice.
ELDERBERRY AND FRESH MINT TEA
Make a concentrated elderberry tea:
1 1/4 cup water
1 tsp dried elderberries
1 tbsp raisins
Bring water to a boil. Reduce heat to simmer, add elderberries and raisins, close pot and simmer for 15 minutes. Remove from heat, allow to come to room temperature and decant liquid off. You can keep the concentrate in the fridge for a week.
Make mint tea: We used a combination of Berries and Cream, Black Currant and Lime mints. For fresh herbs we used 1 tbsp of fresh mint per cup of water (1 tsp of dried mint). Bring water just to a boil, turn off heat and add fresh herbs, steeping with the lid closed on the pot for 3-5 minutes. Remove the herbs.
Mix the two teas together, altering the ratio depending on whether you want more mint or more fruit flavor. The raisins will give some natural sweetness, but you can also add honey. Great as an iced tea, but excellent to keep handy in the fridge to heat up in the winter for your daily boost.