RECIPE POTPOURRI
Talk TKL Recipe Swap - June 4, 1997
RECIPES IN THIS FILE:
French Vanilla Coffee Mix
Fiddlehead Ferns
Dandelion Flower Fritters
Velma's Lavender Meringues
Nancy's Wheatberry Salad with Apples and Cashews
Lavender Honey
Nasturtium Vinegar
Ratatouille with Cinnamon Basil
Mint Sauce
Sara's Apple Salsa
Herb and Flower Cheese Terrine
FRENCH VANILLA COFFEE MIX
Makes 32 servings
3/4 cup instant nonfat dry milk powder
3/4 cup instant coffee granules
1/2 cup sugar
1 vanilla bean, split lengthwise
Combine first 3 ingredients in container of an electric blender or food processor; top with cover and process until powdered.
Transfer mixture to an air-tight container. Add vanilla bean. Cover tightly, and store at least 5 days. Remove vanilla bean before serving.
TO SERVE:
Spoon 1 tablespoon coffee mixture into a mug. Add 3/4 cup hot water, and stir well.
FIDDLEHEAD FERNS
The trick to cooking them is to wash and rewash and rewash. Then steam them a bit to take the bitter out and saute them with a little butter, lemon juice and whatever else you wish to
add.
DANDELION FLOWER FRITTERS
Source: Vegetarian Times, April 1993
Makes 10 fritters
" This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A."
1 cup whole-wheat flour
2 tbsp olive oil
2 tsp baking powder
1 cup dandelion flowers (cleaned and no pesticides)
1 pinch salt
1 egg
nonstick vegetable-oil spray
1/2 cup low-fat milk (or water)
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or water and olive oil. Combine with dry mixture. Stir in yellow flowers carefully, taking care not to crush them.
Lightly spray a griddle or frying pan with vegetable oil. Heat until thoroughly warmed. Pour batter onto griddle by spoonfuls and cook like pancakes.
VELMA'S LAVENDER MERINGUES
Source: The Herb Companion December/January 1994/1995
Makes 24 meringues
3 tbsp dried lavender flowers (no pesticides)
3 tbsp granulated sugar
1 7/8 cups confectioners' sugar
4 egg whites
1 drops lemon juice
FOR THE FILLING:
1/2 cup heavy (whipping) cream
1 tbsp dried lavender flowers, crushed (no pesticides)
confectioners' sugar (to taste)
Preheat oven to 225 degrees F.
Place the flowers and granulated sugar in a blender container. Blend to a fine dust and sift it with the confectioners' sugar into a bowl.
In another bowl, beat the egg whites until stiff and then beat in a drop of lemon juice. Fold in the sifted lavender sugar. Drop small spoonfuls onto a cookie sheet lined with waxed paper or parchment paper.
Bake for about three hours, or until firm and golden. Cool on a rack.
TO MAKE THE FILLING:
Beat the whipping cream and dried lavender flowers until stiff. Add confectioners' sugar if desired. Place spoonfuls of the cream between pairs of cooled meringues, and serve the sandwiches immediately.
NANCY'S WHEATBERRY SALAD WITH APPLES AND CASHEWS
Source: KC Star
Makes 4 servings
1 cup wheat berries
10 cups water
1 1/2 tablespoons oil
1 tablespoon red wine vinegar
2 tablespoons orange juice
1 teaspoon ground coriander
1/4 teaspoon ground caraway seeds
2 granny smith apple, cored and diced
2 tablespoons finely chopped fresh mint
salt and pepper (to taste)
1/2 cup cashews, toasted
Place wheat berries and water in large saucepan. Bring to boil over high heat, stirring frequently. Reduce heat to medium and simmer 1 hour and 10 minutes or until very tender. Drain and transfer to large bowl.
Add oil, orange juice, vinegar, coriander, caraway seed, apples, mint and salt and pepper to taste. Toss well.
Just before serving, add cashews and mix well. Serve immediately.
LAVENDER HONEY
Put 6 to 12 heads of lavender (pesticide free) in a 1 pound jar of runny honey (use a cheap mixed flower honey. Single flower varieties can be too dominant). Let it stand for a week or more.
NASTURTIUM VINEGAR
Combine 12 rinsed and dried nasturtium flowers (pesticide free) and 1 cup of white wine vinegar in a glass jar with a screw-on lid (if lid is metal, line it with plastic wrap). Let flowers steep for 3 weeks to a month. Strain and rebottle in decorative bottle.
Sara, have you tried a few basil leaves in your lettuce salads...and any flavor basil in pesto is interesting.
RATATOUILLE WITH CINNAMON BASIL
Source: Ellen Ogden in The Cook's Garden catalog. Vol. 8, No. 1, Spring/Summer 1991
Makes 4 servings
4 small eggplants
6 tbsp lemon juice, divided use
1 medium onion, sliced
1 garlic clove
1/4 cup olive oil
1 medium zucchini, coarsely chopped
2 tbsp fresh cinnamon basil, chopped
2 tbsp fresh sweet basil, chopped
5 plum tomatoes
1 red bell pepper, chopped
1/4 cup chopped fresh parsley
Cut a 1/2-inch slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out flesh, leaving 1/2-inch thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tablespoon lemon juice. Set aside.
Using another tablespoon of lemon juice, brush inside of each eggplant shell.
In a skillet over medium heat, saute the onions and garlic in oil.
Add chopped eggplants, zucchini and basil to the skillet. Cook, stirring, until eggplants are tender.
Add tomatoes and peppers to mixture; cook for 10 minutes. Remove from heat.
Stir in parsley and remaining lemon juice. Divide ratatouille among eggplant shells. Cool and serve at room temperature.
MINT SAUCE
Makes 1/2 cup
1/4 cup finely chopped fresh mint leaves
1/4 cup light corn syrup
1 1/2 tablespoons vinegar
1 1/2 teaspoon cornstarch
1/4 cup water
Combine mint leaves, corn syrup, and vinegar in small saucepan.
Combine cornstarch and water, stirring until blended. Add to mint mixture. Cook over medium heat until mixture thickens and bubbles, stirring constantly. Strain sauce, if desired.
SARA'S APPLE SALSA
Source: A Basket of Apples by Val Archer
Makes 4 servings
"This salsa is good on grilled fish, swirled into soups or pasta, or stirred into cottage cheese to fill a baked potato. The bright green color will fade after a couple hours, though the salsa can be kept for up to a week in the refrigerator. You could also use Empire, Jonagold, Braeburn, Gingergold, or Gala for the salsa."
3/4 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 Granny Smith apple, peeled cored chopped
2 limes, juice and rind
2 cloves garlic, peeled
1 green chile pepper, seeded and chopped
1 teaspoon confectioner's sugar
3 tablespoons light olive oil
salt (to taste)
Place all ingredients except the oil and salt in a food processor; process until will chopped, gradually adding the olive oil. Season with salt. Cover and refrigerate until ready to serve.
HERB AND FLOWER CHEESE TERRINE
2 packages (8 ounces each) cream cheese, softened
1 cup grated Asiago cheese
3/4 pound unsalted butter, softened
3/4 cup fresh basil, chopped
1/4 cup fresh rosemary, chopped (or to taste)
4 cloves garlic, minced
2 teaspoon Worcestershire sauce
Salt and pepper (to taste)
3/4 cup toasted pine nuts
3/4 cup chopped parsley
2 pounds Provolone cheese, thinly sliced
At least 30 Johnny Jump-Up flowers (small violets, pesticide free)
Cream together the cream cheese, Asiago and butter. Add basil, garlic, Worcestershire sauce and salt and pepper and combine thoroughly. Add pine nuts and chopped parsley and mix well with hands.
Butter a bread or terrine pan. Line with waxed paper. Line bottom of pan with Provolone slices, then add a layer of cheese mixture and a sprinkling of Johnny Jump-Ups. Continue alternating layers of cheese, cream cheese, and flowers. Try to get at least 5 layers. Refrigerate overnight.
Let stand at least 15 minutes out of the refrigerator before turning out. Remove paper and garnish with more Johnny Jump-Ups and any other edible flowers you might have laying around. |