I had the pleasure of attending one of the Great Falls Garden Club's meeting. I stopped by this particular meeting because their theme was "cooking with herbs" (and my mother, a member, hosted it at home). These ladies really know their herbs, and they know what to do with them! Members threw lively demos of unique treats that incorporate fresh herbs that many of them are growing in their gardens. I included some of the recipes below. Enjoy!
Sorrel
Lavender Shortbread and Lavender Pecan Cookies
Sage chips!
Herb Muffins
Scented Geranium Pound Cake
Fried Chicken with Sorrel Sauce
Herb Chutney Sandwiches
Herb Chutney Sandwiches
1/2 cup fresh coriander
1/4 cup fresh mint
1 green chili
salt to taste
2 tbsp coconut pulp (fresh or dry)
2 tbsp mayonnaise
1 cucumber sliced thin, halfed
10 cherry tomatoes, halved
bread cut, bite sized
Grind all ingredients except bread, tomatoes and cucumbers. Add mayonnaise, spread onto bread and top with tomatoes and cucumbers.
Herb Muffins
1 tbsp parsley leaves
1 clove garlic
3 oz parmesan cheese
1 cup flour
2/3 cup oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp dried oregano, basil, thyme, or fresh
2 tbsp sugar
3/4 plain yogurt
1/2 cup safflower oil
2 eggs
3 dashes tabasco sauce
Preheat oven to 375. Process parsley, garlic, and cheese in food processor for 3 seconds, then add all other ingredients. Mix until blended. Pour into muffin cupes with paper or lightly greased. Bake for 22 minutes or until knife inserted comes out clean. Makes 1 dozen.
Iced Mint Tea
Part A:
6 sprigs mint
3 tsp black tea leaves
Pour 2 cups boiling water and steep 15 min
Part B:
1/2 cup fresh lemon juice
1 cup sugar
2 cups boiling water
Combine A and B. Strain. Add 1 qt cold water. Serves 8.
Tomatoes and Mangoes with Cilantro and Basil Vinaigrette
5 whole tomatoes, cubed
3 mangoes, peeled and cubed
1 cup diced scallions
fresh, chopped basil, to taste
chopped cilantro, to taste
1 cup craisins
Toss with vinaigrette:
balsamic vinegar
dijon mustard
garlic
olive oil
salt, pepper
Lavender Shortbread
2 cup flour
1 cup butter
2/3 cup sugar
2 tsp lavender flowers
3 tsp mint leaves (optional)
Chop lavender and mint finely. Blend with remaining ingredients. Press out onto parchment paper. Chill 30 minutes. Roll out to 1/4 inch thick. Cut with knife. Place on ungreased cookie sheet and bake at 325 until golden brown (about 10 minutes). Makes about 2 1/2 dozen.
Lavender Pecan Butter Cookies
1 cup sugar
2 tsp lavender flowers
Grind sugar with lavender in food processor or coffee grinder
1/2 cup chopped pecans
1 cup butter
2 cup flour
2/3 cup lavender sugar (above)
1 tsp vanilla extract
1 tsp almond extract
Mix all ingredients. Roll dough into small balls. Bake on ungreased cookie sheet at 325 until golden (10-12 minutes). Roll in remaining lavender sugar while still hot.
Scented Geramium Pound Cake
1 lb butter
3 cup sugar
3 eggs
3 cup flour 1/2 tsp baking powder
3/4 cup buttermilk
Cream butter and sugar. Add eggs, one at a time. Stire baking powder into flour. Add with buttermilk. Grease 2 loaf pans. Flatten a line of scented geranium leaves along bottom of pan. Carefully pour in batter. Bake at 325 for 1 hour.
Fried Sage
The sage leaves were fried in just a hint of oil in a pan, flipped over halfway through. Place on plate lined with paper towel, sprinkle with salt, place in oven set at 200 degrees to keep warm until serving. These are great as a snack, or sprinkled on chicken or fish, or tossed with sweet potatoes or even blended with macaroni and cheese.
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