RECIPE

Hummus

Ingredients:

2 cans chickpeas, rinsed and dried (Progresso brand preferred)
½ to 1 tsp salt
2 cloves garlic (mashed/minced)
lemon juice (to taste)
pinch of black pepper
olive oil
topping:
olive oil
1 small chopped plum tomato
1 scallion chopped
Kalamata olives – approx. 8
Paprika

Place the chickpeas in a food processor and add approximately ½ cup olive oil. 
Add salt, pepper, lemon juice (start with 1 T), and garlic.
Mix until chickpeas are smooth. You may have to add more olive oil.
Adjust seasoning regarding salt and lemon juice – should have a little bite.
More garlic may be added, if desired. For the “author” there is no such thing as too much garlic!
Refrigerate hummus in a covered container.
Serve chilled, on ...

Fresh Herb Mini Tartlet

Ingredients:

3 eggs

1 cup heavy cream
3 tbsp. chopped fresh herbs (basil and chives)
2 tbsp. finely chopped shallots
1/4 tsp. ground black pepper
1 dash ground red pepper
1 cup finely shredded Swiss cheese (about 4 ounces)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Heat the oven to 400°F. Beat the eggs, heavy cream, herbs, shallots, black pepper, and red pepper in a medium bowl with a fork or whisk. Stir in the cheese. 
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch squares). Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
Spoon about 1 tablespoon egg mixture into each muffin-pan cup.
Bake for 15 minutes or until the filling is set and the pastries are golden brown. Let the pastries ...

Herbed Cheddar Cheese Log

Ingredients:

2 (8-ounce) blocks sharp cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 clove garlic minced
2 cups chopped walnuts
Assorted cracker or apple slices

In a large bowl, beat cheddar cheese and cream cheese at medium speed with a mixer until creamy. Add basil, tarragon, thyme, and garlic, beating until combined. Shape mixture into an 80ince log. Roll in walnuts to coat. Cover and chill at least 2 hours or up to 3 days. Serve with assorted cracker and apple slices.

Yogurt Cheese with Za 'atar and Olives

 Ingredients:

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 ...

Mixed Herbal Crackers

Ingredients:

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.


Herb Toastettes 

Ingredients:

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.

Herbed Boursin

Ingredients:

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. 
Add olives.
Place in a small bowl and garnish with basil leaves. Chill.

Serve with French bread or crackers.

Spicy Herb Roasted Nuts

Ingredients:

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

PREPARATION:

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

Ingredients:

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 ...

Smoky Red Devil Eggs

Ingredients:

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 ...

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