5 large hard boiled eggs
4 oz jar of caviar
1 c mayo
1/2 c sour cream
3T grated onion
1 1/2 t Worcestershire sauce
2T lemon juice
1/8 t cayenne pepper
1 envelope gelatin
1/4 c cold water
Combine mayo, sour cream, eggs, seasoning
Gently fold in caviar
Stir gelatin into cold water and heat to dissolve
Cool slightly and fold into above mixture
Chill at least 4 hours
Unfold and serve with your favorite crackers
1 bunch fresh broccoli
0.5 c Spanish peanuts
0.5 c white raisins
1.5 c red onions, chopped
1 c mayonnaise
2-3 Tbsp wine vinegar
0.5 c sugar
Cut broccoli flowers into small pieces.
Peel and chop 1 cup of broccoli stems.
Mix broccoli, peanuts, raisins, and onions.
Blend the remaining ingredients for dressing and chill.
Toss salad and dressing when ready to serve.
Makes about 16
1 c all purpose flour
½ c powdered sugar plus more for pressing cookies
½ c (1 stick) chilled unsalted butter, cut into ½” cubes
2 Tbsp sliced fresh basil leaves
1 tsp finely grated lemon zest plus 1 Tbsp fresh lemon juice
½ tsp finely grated lime zest
¼ tsp kosher salt
Sanding sugar (optional)
Ingredient info: decorative sanding sugar has large, crunchy crystals, available a specialty foods stores
Preheat oven to 375 º.
Place flour, ½ cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form.
Measure level tablespoonfuls of dough roll between your palms to form balls. Place on a large baking sheet, spacing 2” apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into ...
1 cup sugar
6 tbsp. unsalted butter, softened
6 tbsp. milk
2 tbsp. fresh lemon juice
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 tbsp. chopped fresh basil
zest of 1 lemon
GLAZE: 1/2 cup sugar and 3 tbsp. fresh lemon juice
Preheat oven to 350 degrees F. Grease a loaf pan.
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Blend in milk, then lemon juice.
In a small bowl, sift together flour, baking powder, and salt. Stir in fresh basil and lemon zest.
Slowly add flour to creamed mixture, blending thoroughly. Pour into prepared pan and bake for 30-40 minutes, or until bread tests done when a toothpick is inserted in the center.
While bread is baking, prepare glaze by stirring lemon juice into the sugar ...
8 ounces firm feta cheese, cut into cubes
2 tablespoons dry sherry
2 tablespoons olive oil
1 teaspoon Italian seasoning
2 teaspoons capers
Zest of half a lemon
3 tablespoons minced fresh basil
1 cup pitted Kalamata olives
1 teaspoon olive juice from Kalamata olive jar
½ cup green Manzanilla olives
Mix all ingredients together in a large bowl.
Cover and refrigerate for 1-2 days.
Serve mixture with crackers and bread.
(Herb Day 2009 hospitality table recipe)
2 cloves garlic
1/4 c almonds
2 c fresh basil (Sandra used lemon basil)
1/4 c fresh lemon balm
1/4 c freshly grated Parmesan cheese
1 tsp lemon zest
2 Tbsp fresh lemon juice
1/4 to 1/2 c olive oil
In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and 1/4 cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend.
Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.
1 c mayonnaise
1 Tbsp fresh lemon juice
¾ c lightly packed torn fresh basil leaves, some lemon basil if available
Combine mayo, basil and lemon juice in processor, blend until smooth. Season with salt and pepper. Transfer to small bowl, cover, refrigerate. (Can be made 2 days ahead, keep refrigerated.)
Active time: 15 min Start to finish: 25 min
Makes 2 servings.
2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes. < ...
Makes 1 loaf
1/2 cup shortening
1 cup sugar
2 eggs, slightly beaten
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts, chopped fine
Grated rind of 1 Mayer lemon
1/4 cup sugar
Juice of 1 Mayer Lemon
Cream the shortening and sugar; mix in eggs.
Sift the flour, baking powder and salt together.
Alternately add the flour mixture and the milk to shortening mixture, stirring constantly.
Mix in the nuts and lemon rind.
Bake in a greased 5x9 inch loaf pan in a 350º oven for 1 hour.
Combine 1/4 cup sugar with the lemon juice and pour over the top of the loaf when it comes from the oven (poke a few holes in the bread top with a toothpick so the lemon-sugar mixture is better integrated in the bread--the glaze is great!)
(an H ...
2 ½ c flour
¾ c sugar
¾ c butter
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ c sour cream
1 tsp almond extract
1-8 oz. package cream cheese
¼ c sugar
1 ½ c raspberry jam
½ c sliced almonds
Combine flour and ¾ cup of sugar.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Remove 1 cup of crumbs for topping.
To the remaining crumb mixture add the baking powder, soda, salt, sour cream, egg, and almond extract.
Blend well and spread over the bottom and 2 inches up the sides of a greased and floured 9-inch springform pan. Batter should be about ¼ inch thick on the sides.
Combine cream cheese, ¼ cup sugar, and egg.
Blend well and pour over batter in pan.
Spoon jam evenly over filling.