1 quart goat's-milk yogurt
Kosher or sea salt
2 tablespoon extra-virgin olive oil
Za'atat herb blend
24 Kalamata olives
1 bunch small radishes, trimmed
Pita bread, cut into wedges, warmed
Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie to become a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.
Please note: Za'atar, a middle Eastern herb frequently sprinkled on lubneh, varies fr ...
1 c all-purpose flour
½ tsp salt
¼ tsp pepper
2 Tbsp chopped fresh chives
1 Tbsp chopped thyme
1 Tbsp chopped fresh oregano
4 Tbsp cold butter
¼ cup sour cream
Salt for sprinkling
Combine dry ingredients. Cut in the butter until crumbly. Add herbs and mix well. Stir in sour cream and mix until the dough comes together. Divide in half and roll each piece into a sheet 1/8 inch thick. Sprinkle with salt and press lightly. Cut into 2 ½ -inch squares using a fluted edge cutter.
Place on a baking sheet and pierce each cracker with a fork. Bake at 325 degrees F until just brown and firm. (about 26 minutes).
Cool on a wire rack and store in an airtight container. Yields 24 2 ½ inch square crackers.
1 loaf Pepperidge Farm Thin-sliced White Bread
1 stick butter
1 t. fresh lemon Juice
3 T. fresh minced herbs (parsley, tarragon, chives, marjoram)
2 heaping T. toasted sesame seed
Trim edges. Cut each slice in half. Mix butter, herbs, lemon juice and sesame seed. Spread lightly on bread slices. Bake at 300 for 20 minutes. Turn off oven and leave in an additional 30 minutes or until crisp.
2 cloves garlic, minced
¼ C fresh chives, chopped
¼ C fresh parsley, chopped
¼ C fresh basil, chopped
8 oz. cream cheese
¼ C pitted black olives, chopped
Combine garlic, herbs and mix thoroughly. Blend in cream cheese until smooth.
Place in a small bowl and garnish with basil leaves. Chill.
Serve with French bread or crackers.
Yield: 5 cups
1 ½ cups whole almonds
1 ½ cups walnut halves
1 cup pecan halves
1 cup hazelnuts
½ cup maple syrup (Grade B preferred)
¼ tsp cayenne
1 ½ tsp chopped fresh oregano leaves or ½ tsp dried oregano
1 ½ tsp chopped fresh sage leaves or ½ tsp dried sage leaves
1 ½ tsp chopped fresh thyme leaves or ½ tsp dried thyme leaves
1 ½ tsp chopped fresh rosemary leaves or ½ tsp dried rosemary leaves
1 ½ tsp chopped fresh savory leaves or ½ tsp dried savory leaves
1 ½ tsp chopped fresh marjoram leaves or ½ tsp dried marjoram leaves
3 Tablespoons olive oil
1 tsp kosher salt
Preheat oven to 300 degrees and line a 10 x 15 inch rimmed baking sheet with heavy foil. Spray foil lightly with kitchen spray.
Mix ingredients thoroughly and place ...
Crepes: 12-16 crepes
Double sift ¾ c ap flour
1 tsp baking powder
Sift onto parchment or small bowl
In another bowl combine 2 eggs, 2/3 c milk, & 1/3 c water ( cool to tepid)
With whisk quickly add dry to wet just combine batter will be lumpy. Cover or place in another container and refrigerate to rest at least a few hours up to a few days.
These may be filled with any combination of ingredients desired. For a sweet crepe you may add extract to the batter 1 tsp, zest may also be added for both savory or sweet, herbs fine chopped fresh or dry are great as well.. About ¼ c per crepe of filling will be needed.
For assembly: 6-8 inch nonstick omelet pan, or crepe pan, clarified butter preferably, however another high smoke point oil may be used. ( good to 400*), hand flip or rubber spatula to turn.
2-3 cu ...
Time: 25 minutes
12 large eggs
1 fat garlic clove, minced
¼ tsp kosher salt, more to taste
½ c mayonnaise
2 Tbsp tomato paste
2 tsp red wine vinegar, more to taste
¼ tsp freshly ground black pepper
¼ tsp hot smoked paprika, more to taste, and for garnish.
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar pepper and paprika and contin ...
6 hard boiled eggs
½ C finely shredded cheese (2 ozs.)
2 Tbsp chopped fresh parsley
3 Tbsp mayonnaise or half and half
1 tsp prepared horseradish
½ tsp ground (dry) mustard
⅛ tsp salt
¼ tsp pepper
Boil eggs twenty minutes. Drain. Run cold water over eggs and peel. Cut in half and put yokes in a bowl. Add remaining ingredients. Mix. Stuff mixture into egg whites. Can garnish with pimento slices or sliced stuffed olives. Chill.
1 cucumber, peeled, halved, and seeds removed
16 oz. reduced fat sour cream
salt, kosher or regular
1 tbsp. chopped onion
1 tbsp. chopped fresh dill
salt and pepper to taste
1 tbsp. white wine
Grate cucumber and set in shallow bowl. Fill the bowl with half white vinegar and half water over cucumber. Sprinkle with salt and let sit for l hour at room temperature.
Drain grated cucumber well. Mix cucumber, sour cream, chopped onion, dill, and white cooking wine together. Season with salt and pepper. Chill for a couple of hours.
Serve with veggies and baked pita bread.
8 oz. cream cheese
1 Tbsp milk
1 Tbsp mayonnaise
2 tsp Worcestershire sauce
2 Tbsp horseradish
1 7.5 oz can crabmeat
2 Tbsp chopped onion
¼ c chopped ripe olives
Turn into greased shallow dish or pie plate. Top with 2Tbsp toasted slivered almonds.
Bake at 350° for 15 minutes.
Serve with crackers.