Physical Address
The Herb Society of Nashville PO Box 150711 Nashville TN 37215
Ingredients:
Makes one rolled loaf
3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
1T. Worcestershire
2 pounds smoked salmon, diced
Garnish: fresh dill and lemon slices
Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread
Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.
Ingredients:
This savory combination of sage, garlic and cheese makes an easy and delicious appetizer. It can be rolled into a log or made into a ball or dome and covered with toasted pecans or sliced pimento olives. Tightly covered, it will keep in the refrigerator for 3 to 4 weeks.
Makes about 2 cups
8 ounces finely grated sharp cheddar cheese
8 ounces cream cheese, softened
1 large clove garlic
12 fresh sage leaves cut into chiffonade (scant 1/4 cup)
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon sherry, port, brandy, or cream
Toasted pecans or sliced pimento olives, optional
In the bowl of a food processor or in a mixing bowl combine the cheddar and cream cheeses and blend well. Squeeze the garlic through a garlic press into the cheese or mince it ver ...
Ingredients:
Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make; rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.
1 ¾ c unbleached all-purpose flour
1 Tbsp chopped rosemary plus 2 (6-inch) sprigs
1 tsp baking powder
¾ tsp salt
½ c water
1/3 c olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 450ºF with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt n a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll o ...
Ingredients:
Preheat oven to 350º
2 Tbsp melted butter
⅛ tsp cayenne pepper
1½ Tbsp finely chopped fresh rosemary or 1½ tsp dried rosemary
2 C pecan halves
Salt to taste
Mix together butter, pepper and rosemary. Add pecans and toss well. Spread pecans in baking pan and bake at 350º for 8-10 minutes, stirring once or twice while baking.
Cool and sprinkle with salt if desired.
Ingredients:
4 bell peppers – mix 3 colors
¾ C balsamic vinegar (or more)
Salt and pepper to taste
Seed and slice 4 peppers thinly and cook slowly in ¾ C balsamic vinegar until very soft, about an hour. Stir occasionally. Season with salt and pepper. Add more vinegar if they look dry.
Serve over toasted bread rounds or hard cheese, such as Parmesan.
Ingredients:
1/3 C tahini (sesame paste)
2 Tbsp olive oil
1 Tbsp Greek seasoning
3 (15½ oz.) cans garbanzo beans, drained
1 (12 oz.) jar roasted red peppers, drained
1 Tbsp lemon juice
2 cloves garlic, chopped
½ tsp ground red pepper
In a food processor, combine beans, peppers, tahini, olive oil, lemon juice, garlic and pepper. Process until smooth. Serve with pita chips.
Ingredients:
8 oz cream cheese at room temperature
½ jar Muirhead Pecan Pumpkin Butter (purchased at Williams Sonoma)
½ c chopped pecans
2 Tbsp crumbled bacon
2 Tbsp green onion, chopped (or to taste)
Spread cream cheese in a small baking dish or gratin.
Top with pumpkin butter then bacon, pecans, and green onion.
Serve with crackers.
4 ripe pears, peeled, cored and cut into ½ inch dices
2 T brown sugar
1 T olive oil or vegetable oil
1 T balsamic vinegar
Baguette (French bread) sliced into thin rounds
8 oz. extra sharp or sharp cheddar, sliced thin and in a diameter similar to bread rounds
cup chopped toasted pecans
Thinly slivered fresh sage leaves
Place rack in lower third of oven and preheat oven to 400º. In large Pyrex pan, toss pears, sugar and oil until well combined. Spread in even layer in pan and bake for 15 minutes. Stir pears, then return to oven for 10-15 minutes longer or until sugar has begun to caramelize and pears are browned. Add vinegar and stir well.
Bake pears for another 5 minutes. Remove from oven and let cool. (Pears can be prepared up to 1 week ahead and refrigerated until ...
Ingredients:
1 “container” each of 3 kinds of mushrooms
Hen of the Wood (3½ oz.)
Crimini (8 oz.)
Champignons (8 oz.)
1 medium large shallot, chopped
T butter ½ tsp. thyme
Salt and pepper to taste
2 T brandy or sherry
1 8 oz. pkg. cream cheese
1-2 tsp. white truffle oil (Williams Sonoma) optional
Trim off tough ends on stems of mushrooms and chop. Process with medium large shallot to a paste. Melt butter in skillet and add dried thyme to taste. Put mushroom paste into skillet and cook until dry. Add salt and pepper to taste. Add brandy or sherry and cook down until dry. Put mushroom mixture back in processor and add cream cheese and white truffle oil (optional). Process until it comes together. Put into mold and refrigerate until solid.
You can use any kind of mushroom. Flavorful ones wo ...
Ingredients:
Preheat oven to 375 º
House Seasoning: 1 C salt, ¼ C black pepper, ¼ C garlic powder (Store for multi use)
1 C crabmeat
½ C cream cheese
½ C fresh chopped parsley
½ C chopped green onion
4 Tbsp Parmesan cheese
House seasoning
10-12 mushroom caps
½ C bread crumbs
Mix all ingredients (except mushrooms). Stuff mushroom caps and top with bread crumbs. Spray mushrooms with a cooking spray to help brown.
Bake for 20 minutes.
The Herb Society of Nashville PO Box 150711 Nashville TN 37215
RECIPE