Volume XVIII, Issue 1, March 2009
HERB GUILD THYMES
The Charlotte Herb Guild Newsletter
March Meeting: PIZZA NIGHT
featuring Brian Rollins from Good Wood Pizza
March meeting or party? Brian is a traveling pizza man with a pizza oven on wheels. He will bring the oven, equipment, a big bowl of dough and expertise to our meeting. We'll supply the sauce, cheese, toppings and, of course, the herbs. Pizzas will be baked outside in his oven on wheels. Brian owns Riverbend Nursery in Lincolnton, NC. Visit his website at www.riverbendnursery.net for more information about pizza ovens and his nursery!
RSVP to Patti Harlan
This is a great meeting to bring a guest!
DATE: March 10, 2009, 7:00pm
LOCATION: Garden Council House
VISITOR FEE: $5.00
Reminder: Bring or send in your Annual CHG dues by March 10!
Minutes of the February Meeting
Charlotte Herb Guild
February 10, 2009
In lieu of a formal meeting, the Executive Board hosted a tea for members on February 10th. Tea Party Chair Judy Powell used the theme Celebrating Mother Nature and decorated white tablecloths with sage green burlap overlays, votive candles, paperwhite bulbs, and gorgeous wreaths, which framed the cake stands. Judy crafted the wreaths from natural materials and beaded wire twisted into heart-shapes. Crafted hearts adorned each linen napkin as well.
Recipes from the Annual Tea
The evening’s teas were from Harney and Sons
African Autumn: “A delicious blend of herbal Rooibos and Cranberry and
Lemon Herbal: “An infusion of lemongrass, with the addition of lemon rind and lemon flavor.”
Dill Chicken Salad in Tomato Fillo Shells
Mary Beth Collins
Yield: 32 to 40 appetizers
¼ cup chopped chives
1 package (6 ounces) dried cranberries
4 flour tortillas (10 inches)
In a food processor or mixer, combine the cream cheese, feta cheese and chives. Stir in cranberries by hand. Spread about ½ cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 8 to 10 slices.
10 eggs
1 teaspoon baking powder
½ cup all-purpose flour
½ teaspoon salt
1 tablespoon fresh basil
1 can (8 ounces) green chilies, drained
12 ounces cottage cheese
16 ounces Monterey Jack cheese, grated
Mary Beth Collins
Yield: 32 to 40 appetizers
1 carton (8 ounces whipped cream cheese, softened
7 to 8 ounces goat cheese with herbs, cut up
1/3 cup chopped chives
Sun-dried tomatoes, drained and chopped, to taste
4 flour tortillas (10 inches)
In a food processor or mixer, combine the cream cheese, goat cheese and chives. Stir in the sun-dried tomatoes by hand. Spread about ½ cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 8 to 10 slices. For aesthetic reasons, discard or nibble on first and last slices.
Leslie Belcher
“The cucumber sandwich is the aristocrat of the tea table; cool, gracious and impeccable. By virtue of its utter simplicity and symbolic status, the cucumber sandwich is also one of the few foods to rise from the merely culinary world to dizzy literary heights.” From The
Cucumber (not waxed)
Vinegar
Salt
Dill, chopped finely
Butter
Thin-sliced white or wheat bread
Butter
Run a fork down the length of a washed cucumber, pressing firmly to create a decorative border. Repeat while turning the cucumber so that all sides are scribed. Thinly slice a cucumber into transparencies using a mandoline slicer. Sprinkle these see-through discs with a little vinegar, dill and salt. Place in a colander for 30-60 minutes allowing the moisture to drain out.
Cut the bread into heart shapes using a heart-shaped cookie cutter. Cover a slice of lightly buttered thin bread with two layers of cucumber, and top with another slice of bread. Apply firm but delicate pressure with the palm of the hand.
Place these on a serving plate, and cover with a lightly dampened cloth until tea is served.
Spiced Pecans
Dana DeBellis
Dana made Virginia Frazier’s recipe from The Charlotte Herb Guild Cooks Again, page 287 and served them in glass flower pots that she decorated with wire and beads.
Egg Salad Sandwiches
Leslie Belcher
Adapted from Barefoot Contessa at Home,
Yield: Serves 8
12 extra-large eggs
1/3 cup good mayonnaise
2 teaspoons whole-grain mustard
1 tablespoons minced fresh dill, plus sprigs for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 slices 7-grain bread or round French bread (boule)
Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
Toast or grill the bread. Spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Orange Chocolate Tea Bread
Judy Powell
½ cup (1 stick) butter, softened
¾ cup sugar
2 eggs
1 tablespoon plus 1 teaspoon grated orange zest, divided
2 tablespoons orange liqueur (Grand Marnier), divided
¾ cup half and half
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup chopped walnuts or pecans
7 ounces semi-sweet chocolate, chopped
1 tablespoon water
¼ teaspoon dried ground Orange Balsam thyme
When bread is cool, combine remaining chocolate with water and the remaining tablespoon of orange liqueur in heavy saucepan. Place over low heat and melt, stirring constantly. Add ¼ teaspoon Orange Balsam thyme and 1 teaspoon orange zest. Spread evenly over top and chill to set.
Truffles
Cathy Tolman
2 tablespoons culinary quality lavender
2 bars (8 ounces) bittersweet chocolate (at least 60% cacao), broken into ¼-inch pieces
6 tablespoons unsalted butter, cut into small pieces
Coating:
1/3 cup unsweetened cocoa or bittersweet chocolate, melted
In a small saucepan, heat the cream gently with dried lavender flowers. Remove from heat, stir and let stand, covered, for 5 to 10 minutes. Strain.
Bring the cream to a simmer in a small saucepan. Remove from heat and stir in the chocolate and butter. In a medium sized skillet, bring ½-inch water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
For the coating: If using cocoa, pour the cocoa into a pie plate. Line an airtight container with wax paper. Dip a melon baller or small spoon in hot water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat the truffles evenly. Transfer truffles to the prepared container, separating layers with additional wax paper. Cover tightly and refrigerate up to 2 weeks or freeze up to 3 months.
If using bittersweet chocolate, melt the chocolate (same quality) in a small but deep container and carefully coated the chilled truffles using two forks. Allow to cool on waxed paper and become firm at room temperature and then store in the waxed paper-lined container in the refrigerator.
Lovelight Yellow Chiffon Cupcakes
Jane Ireton
1½ cups sugar, divided
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil or soft butter
1 cup milk, divided
½ teaspoon orange oil or 1 ½ teaspoons vanilla
2 eggs, separated
1 cup (2 sticks) unsalted butter
2 cups confectioners’ sugar, sifted
2 tablespoons fresh orange juice
Finely grated zest of 1 orange
In the bowl on an electric mixer, beat the butter on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the confectioners sugar in three additions, beating well after each addition and scraping down the sides of the bowl as needed. Increase the speed to high and beat until smooth and fluffy, 2 to 3 minutes. Reduce the speed to low and slowly add the orange juice and zest. When incorporated, increase the speed to high and beat until fluffy, about 30 seconds. Frost the cupcakes.
Almond Tea Cookies with Almond Icing
Pat Lookabill
1 cup (2 sticks) butter, softened
2/3 cup sugar
1 egg
1 teaspoon almond extract
2½ cups all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
Preheat the oven to 400 degrees. Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add egg and almond extract; beat well.
Combine flour, baking powder, and salt in a medium mixing bowl; gradually add to cream mixture, stirring well. Roll a small amount of dough and place on ungreased cookie sheet. Bake for 6 to 8 minutes. Remove to wire rack to cool and sprinkle with granulated sugar or ice with almond-flavored icing.
Almond Icing:
1 cup confectioner’s sugar
1 teaspoon butter
1 tablespoon cream cheese
1/8 teaspoon almond flavoring
½ teaspoon (or more) half and half
Combine ingredients until mixture is a good spreading consistency.
Applesauce Muffins
Brenda Dills
This is a specialty recipe of the Yellow House on
Yield: 12 muffins
½ cup (1 stick) butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoons cloves
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoons baking soda
½ cup raisins
½ cup pecans
½ cup applesauce
Preheat oven to 400 degrees. Combine butter, sugar, egg and vanilla; mix well. Add dry ingredients, raisins, pecans, and applesauce. Pour into greased muffin tins, filling cups about 2/3 full. Bake in preheated oven for 10 minutes.
Frosted Lemon Thyme Cookies
Patti Harlan
Patti made Jeanne Steiner’s recipe from The Charlotte Herb Guild Cooks Again, page 238.
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