2016 February Potluck
Recipes
Beverages
Herbal Simple Syrups for
Tea
Dana DeBellis
These
simple syrups are a delightful addition to tea! To make less, just cut the
recipe in half.
2 cups water
2 cups cane sugar
Herb of choice, see below
Bring water to a boil, pour in sugar, whisk until
dissolved, remove from heat, add herb of choice. Let steep until cool,
strain.
Lavender Syrup:
¾ cup lavender buds
Orange/Rosemary Syrup:
3/4 cup orange zest
8-inch sprig rosemary
Lemongrass/Ginger:
12 tea bags of lemongrass-ginger tea
Savory
Seasoned Saltines
Dana DeBellis
1
box Saltines
1
package Ranch dip
2
tablespoons red pepper
¾
cup vegetable or olive oil
Mix
dip, red pepper flakes and oil in a plastic 2-quart bag. Add a box of saltines. Mix to coat; then mix every hour or so
while they rest for four hours.
Serve.
Butternut
Squash, Barley and Feta Bake
Sandie
Fenton
4
cups butternut squash, cut in ½-inch cubes
2
tablespoons olive oil, divided
1
small onion, diced
1
rib celery, diced
1
cup mushrooms, sliced
½
teaspoon red pepper flakes
¾
cup quick-cooking barley
1-3/4
cups vegetable broth
1
tablespoon chopped fresh sage
1
tablespoon chopped fresh Italian parsley
4
ounces feta cheese, crumbled
Line
a baking sheet with parchment paper, combine squash and 1 tablespoon olive oil,
salt lightly and bake in a 375 degree oven for 15 to 20 minutes or until
tender.
Heat
1 tablespoon olive oil in a large skilled or saucepan over medium heat and
sauté onion and celery for a few minutes, add mushrooms and cook until the
celery and onion are soft. Add red pepper flakes, barley and vegetable broth. Cover
and cook 5 minutes. Add sage and parsley and cook for an additional 5
minutes or until the barley is tender. Mix in squash, season with salt and
pepper to taste. Transfer to a lightly oiled 2-quart baking dish. Top
with crumbled feta cheese and bake in a 350 degree oven, uncovered, until the
cheese is golden, about 25 to 30 minutes.
Tabboluleh
Margie Orell
1 cup bulgur
1 2/3 cup boiling water
1/3 cup olive oil
1/3 cup lemon juice
1 cup chopped green onions
1 cup chopped parsley
¼ cup chopped mint
3 tomatoes chopped
1 cucumber, peeled, seeded, chopped
1 teaspoon salt
1 teaspoon pepper
Let bulgur sit in 1-2/3 cup boiling water
for one hour. Then, combine all ingredients and chill.
Quinoa and Asparagus and Feta Salad
Ann Baldwin
From Allrecipes.com. If you are making the salad ahead, add the dressing
just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of
days.
Ingredients:
1½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus,
trimmed and cut into 1½-inch pieces
4 ounces crumbled feta
cheese
1/3 cup toasted slivered
almonds
2 green onions, thinly
sliced, or to taste
2 tablespoons chopped fresh
parsley
1 teaspoon chopped fresh
thyme
Zest of one lemon
Dressing:
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1½ teaspoons Dijon mustard
Freshly ground black pepper,
to taste
Pour water into saucepan and
bring to a boil, add quinoa and salt; stir, cover saucepan with a lid, and
reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa
rest for 5 minutes, and transfer quinoa to a bowl to cool.
Bring a large pot of lightly
salted water to a boil. Add asparagus and cook uncovered until tender but still
crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in
ice water for several minutes until cold to stop the cooking process. Drain.
Stir asparagus, feta cheese,
almonds, green onions, parsley, thyme, and lemon zest into quinoa.
Whisk lemon juice, olive
oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until
dressing is smooth. Pour dressing over quinoa mixture and stir gently to
combine.
Spinach Lasagna with Pesto
Mary Beth Collins
Adapted
from Buffalo Springs’ cookbook Spring and
Summer Herbal Sampler. Former member
Dixie Spivey introduced me to this recipe, and I’ve always loved it.
1
pound package lasagna noodles (can use no-boil)
1
package (10 ounces) frozen spinach
½
cup prepared pesto*
32
ounces ricotta cheese
½
cup Parmesan cheese, grated, divided
2
eggs, lightly beaten
1
pound mozzarella cheese, shredded
4
cups (32 ounces) marinara sauce (buy about 3 jars, you’ll have some left over)
If
you don’t want to use the no-boil noodles, cook lasagna noodles according to
package directions. Drain, rinse and lay the noodles out on wax paper,
separated. Cook the frozen spinach and drain it well.
Preheat
the oven to 360 degrees. Combine drained spinach with pesto, ricotta cheese, ¼
cup Parmesan cheese, and eggs. Set aside.
Lightly
grease a 9 by 13-inch casserole dish and begin layering ingredients in it as
follows: Spread a thin layer (½ cup) of marinara sauce in bottom of dish. Place
a layer of noodles over the sauce. Spread about 1/3 of cheese filling over the
sauce. Drizzle about ½ cup of marinara sauce over the filling. Cover with about
1/3 of the mozzarella cheese. Repeat this layering process two times. Top with
a final layer of noodles, plus a thin layer of marinara sauce and then the
remaining ¼ cup of Parmesan cheese.
Cover
dish with foil and place on a cookie sheet. Bake, covered, for 40 minutes.
Remove
foil and bake an additional 5 to 10 minutes, until lightly browned. Allow to
rest for at least 10 minutes before serving.
Cook’s
Notes:
*I
use a commercially prepared fresh pesto. Trader Joes and Costco have good ones.
Ham and Leek Quiche
Mary Ann Nagel
Yield: Serves 6
All
purpose flour for dusting
Tart
dough
Filling:
1
pound leeks, white parts only, thinly sliced
3
tablespoons unsalted butter
1
teaspoon salt
3
large eggs
1
cup heavy cream
1
cup half-and-half
½
teaspoon freshly ground pepper
1/8
teaspoon nutmeg
¼
pound lean ham, cut into strips (1-inch long and ¼-in wide)
2
tablespoons shredded Gruyere cheese
Preheat
the oven to 375 degrees. On a
floured work surface, roll out the dough into a mound about 10½-inches in
diameter and ¼-inch thick. Drape
the pastry over a rolling pin and carefully transfer it to a 9-inch quiche pan
or other pan with straight 1-inch sides.
Using your fingers, press the dough into the bottom and sides of the
pan. Trim any overhanging edges or pinch the dough around the rim to form a
fluted edge. Line the dough with
aluminum foil or parchment paper and fill with pie weights or dried beans. Bake until the crust is set, but not
browned, 12 to 15 minutes. Remove
from the oven and lift out the weights and foil. Prick any bubbles with a fork. Return to the oven and bake
until the crust if firm and barely colored, about 5 minutes longer. Transfer to
a wire rack. Reduce the oven temperature to 350 degrees.
Meanwhile,
make the filling in a heavy saucepan over medium-high heat. Combine the leeks, butter, 1/3 teaspoon
of the salt, and ½ cup water. Cook
stirring occasionally until the water is almost evaporated, about 10
minutes. Reduce the heat to
medium-low and cook, stirring occasionally, until the leeks are very tender 20
to 30 minutes longer.
In
a bowl, stir together the eggs, cream, half-and-half, the remaining ½ teaspoon
salt, the pepper and nutmeg.
Slowly stir in the leeks. Scatter the ham evenly over the pastry crust.
Pour in the egg mixture and sprinkle the cheese over the top.
Bake
until the top is puffed and lightly gold and a knife inserted into the center
comes out clean, 25 to 30 minutes. Transfer to the wire rack and let stand for
15 minutes. Cut into wedges and serve warm or at room temperature.
Blue Cheese Crostini with Balsamic-Roasted
Grapes
2 cups halved seedless red grapes
2 tablespoons balsamic vinegar
1½ tablespoons minced shallot
2 teaspoons olive oil
1/2 teaspoon light brown sugar
1/4 teaspoon kosher salt
1 (12 ounce) French bread baguette, cut
into 15 to 20 (1/2-inch-thick) slices
3 tablespoons butter, softened
2 ounces crumbled blue cheese, softened
1/3 cup chopped toasted pecans
Garnish: chopped fresh thyme
Preheat oven to 425 degrees. Toss together first 6 ingredients.
Arrange grapes in a single layer in a small roasting pan; bake 15 to 20 minutes
or until grapes wilt and liquid forms a thin syrup. Remove from oven.
Increase oven temperature to broil with oven rack 7 inches from
heat. Arrange bread slices in a single layer on a baking sheet. Stir together
butter and cheese and spread evenly over bread slices. Broil 2 to 3 minutes or
until browned and bubbly. Spoon grape mixture over toasted bread, and sprinkle
with pecans.
Puerto Rican Pork Shoulder
Julie Courtney
Quiche Lorraine
Carol White
From
The Joy of Cooking
Sweet
Cranberry Nut Bars with Rosemary
Susan Oleson
Susan made Virginia
Frazier’s recipe on page 269 of The
Charlotte Herb Guild Cooks Again.
Yield: 1
dozen
10 tablespoons unsalted
butter, cut into pieces
1-2/3 cups firmly packed
light brown sugar, divided
1½ cups unbleached flour,
divided
Pinch of salt
3 extra large eggs
1½ teaspoons vanilla extract
Zest of one orange, grated
½ teaspoon salt
½ teaspoon baking powder
3 to 4 tablespoons fresh
rosemary, minced
1¼ cups coarsely chopped
walnuts or pecans
7/8 cup dried cranberries or
cherries, coarsely chopped
Preheat oven to 375 degrees.
Lightly butter a 9 by 13-inch pan. In food processor or bowl, place the butter,
2/3 cup brown sugar, 1¼ cup of flour and a pinch of salt. Process or mix with a pastry blender
until crumbly. Pat the crust into the prepared pan and bake for 12 minutes or
until just golden brown. Let cool briefly.
Reduce oven to 350 degrees.
Beat the eggs with the remaining cup of brown sugar. Blend in the vanilla,
orange zest, the remaining ¼ cup of flour, and salt and baking powder. Stir in
rosemary. Evenly spread the nuts and cranberries over the crust and then top
with the batter.
Bake 22 minutes or until a
cake tester inserted in center comes out clean and the top is golden brown.
Cool on a rack then cut into bars.
Goat Cheese and Peach Preserve Spread
Ann Baldwin
2 ounces of goat cheese
1/3 cup peach preserves (Ann
used preserves made by Hilda Norwood)
1 tablespoon finely chopped
rosemary
Blend the three ingredients
and fill mini phyllo cups or celery or as a spread on crackers.
Pig Pickin’ Cake
Brenda Dills
Yield:
Serves 12
This recipe was published in
2008 in the Atlanta Journal Constitution as
Mama Rene’s Pea Pickin’ Cake. It
can also be made in a 9 by 13-inch cake pan (bake for 30 minutes).
1 box (18¼ ounces) yellow
cake mix (Duncan Hines is recommended)
4 eggs
1 can (11 ounces) mandarin
oranges, in light syrup
½ cup canola or vegetable
oil
1 container (8 ounces) Cool
Whip, thawed
1 box (3.4 ounces) vanilla
instant pudding
1 can (8 ounces) crushed
pineapple, in juice
Preheat the oven to 350
degrees. Grease and flour two 9-inch round cake pans, set aside.
Combine cake mix, eggs,
oranges with syrup and oil in the bowl of a heavy-duty mixer fitted with the
whisk attachment. Beat on medium high speed until light and fluffy and the
oranges have pureed until smooth into the batter, about 4 minutes.
Divide batter among the
prepared pans. Bake until golden brown and a toothpick inserted in the cake
comes out clean, 30 to 35 minutes.
Remove the cakes to a rack to cool for 5 minutes. Invert the cakes onto
the wire rack to cool completely.
Prepare the frosting. In the
bowl of a heavy-duty mixer fitted with the paddle attachment, cream the Cool
Whip, pudding mix and crushed pineapple until smooth. To assemble, place one layer onto a cardboard cake round,
spread with frosting. Repeat with remaining layer. Finish with remaining
frosting.
Orange Squares
Dixie Kelly
1-½ cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter,
softened
4 eggs
2 teaspoons orange extract
1 teaspoon orange zest
Preheat the oven to 350
degrees and prepare a 9 by 13-inch pan. Stir together flour, sugar and salt. Add
butter, eggs, extract and zest. Beat until all is well blended.
Bake 20 to 30 minutes or
until light golden brown. While cake is cooking, prepare glaze.
Glaze:
2 cups confectioner’s sugar
4 tablespoons orange juice
2 teaspoons orange zest
When cake is done, remove
from oven and pierce entire cake with a fork.
Spread glaze over hot cake.
Cool.
Peach & Apricot Tarts with Honey
Lana Andrews
1 package frozen puff pastry
dough
Fruit of your choice (Lana
used peaches & apricots)
6 tablespoons sparkling
sugar
¼ cup honey, for serving
Preheat the oven to 425
degrees and line a baking sheet with parchment paper. Cut puff pastry sheets in
2 ½ -inch squares. Arrange in a single layer on prepared baking sheet.
Arrange fruit on top and
sprinkle with sugar. Bake 15 to 20 minutes until pastry is golden brown. Cool on a wire rack. Drizzle with honey
just before serving. (Lana placed honey next to the dish for those who wanted
to use it.)
Carrot Cake Thumbprint Cookies
Lana Andrews
Cookies:
½ cup (1 stick) unsalted
butter, melted
1/3 cup light brown sugar
1/3 cup granulated sugar
1 egg yolk
1 cup flour
½ teaspoon ginger
½ teaspoon cinnamon
¾ teaspoon coarse salt
¾ cup old-fashioned rolled
oats
¾ cup finely-grated carrots
(about 3)
½ cup golden raisins, finely
chopped
¾ cup chopped pecans
Filling:
½ to ¾ cup confectioner’s
sugar
2 to 3 ounces cream cheese
1 to 2 tablespoons apricot
jam
Preheat the oven to 350
degrees and line baking sheets with parchment paper. Whisk the butter, sugars
and egg yolk and set aside. In another bowl whisk together the flour, ginger,
cinnamon and coarse salt. Stir the dry mixture into the butter mixture – stir
to combine.
Mix in old-fashioned rolled
oats, grated carrots and chopped golden raisins. Cover and refrigerate at least
30 minutes. Dough will be easier to handle when it’s chilled.
Roll dough into 1½-inch
balls and then roll in finely chopped pecans. Place on prepared baking sheets 2 inches apart. Bake 10 minutes. Remove from oven and
make a dent in center of each ball. Bake another 10 to 12 minutes. Cool on a
wire rack.
For the filling, beat
confectioner’s sugar and cream cheese together until smooth. Add apricot jam and swirl in mixture
just until combined. Fill center
of each cookie.
Cook’s Note: Goat cheese can
be used instead of cream cheese.
Cranberry Oatmeal Cookies
Patti Harlan
Patti made Ann Baldwin’s
recipe on page 237 of The Charlotte Herb
Guild Cooks Again.
2 sticks unsalted butter
6 tablespoons light corn
syrup
1-1/3 cup packed light brown
sugar
2 cups old-fashioned rolled
oats
1-1/3 cups dried cranberries
1-1/2 fresh rosemary finely
chopped
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons hot water
Preheat oven to 325 degrees.
Butter two baking sheets. Put butter, syrup and sugar in saucepan and heat
gently over low heat until melted. Mix together oats, cranberries, flour and
rosemary and stir into melted mixture. Remove from heat. Mix together baking soda and hot water
in small bowl and stir into oat mixture.
Let cool slightly.
Drop by level teaspoon onto
baking sheet after rolling it in a ball first. Bake 15 to 20 minutes or until brown. Remove from heat and cool 2 minutes
before transferring to wire cooling rack. Cookies will store for up to 1 week
in airtight container.
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