June 2018 Recipes

June 2018 Recipes

S’Mores Seven Layer Bars from Dixie Kelly

2 ½ cups graham cracker crumbs

¾ cup butter, melted

1 -14 ounce can sweetened condensed milk

2 cups mini marshmallows

1 cup semi-sweet chocolate chips

1 cup broken graham cracker pieces

1-1.55 ounce chocolate bars, broken into pieces

Preheat oven to 350. Spray a 9 x 13 inch baking dish with non-stick cooking spray or line with parchment paper.

In a small bowl, mix together graham cracker crumbs and melted butter. Press mixture into prepared baking dish, spread sweetened condensed milk over the top. Sprinkle half of the marshmallows, all of the chocolate chips and graham cracker pieces over the top.

Bake for 15 minutes. Remove from oven and sprinkle with remaining marshmallows. Bake for an additional 10-15 minutes or until marshmallows are browned and edges are golden.

Remove from oven to a cooling rack and place chocolate pieces on top. Allow to cool for at least 15 minutes before cutting into pieces and serving. Bars will still be gooey but will hold together. For best results, allow to cool completely.

Spicy Bean Salsa from Dixie Kelly

Makes 4 cups.

Combine following ingredients:

1-15 ounce can black-eyed peas

1-15 ounce can black beans, rinsed and drained

1-15 ounce can whole kernel corn, drained

½ cup chopped onion

½ cup chopped green pepper

1-4 ounce can diced jalapeno peppers

1-14.5 ounce can diced tomatoes, drained

Season with:

1 cup Italian-style salad dressing

½ teaspoon garlic salt

Mix well, cover, and refrigerate overnight to bend flavors. Serve with tortilla chips. 

Ginger Lemonade from Beth Burgin

Makes about 1/2 gallon

 ½ pound ginger, peeled and thinly sliced (about 1- 1/2 cups)

2 cups raw cane sugar

2 cups water

5-6 lemons juiced, about 1 cup

Additional 5-6 cups water

Bring ginger, sugar, and water to a simmer in a medium heavy saucepan over medium-low heat, stirring until sugar dissolves, then gently simmer, uncovered for 30 minutes. Strain through a sieve and reserve ginger for another use (dry in low heat oven for crystallized ginger.) Cool to room temperature.

While ginger simple syrup is simmering juice lemons, don’t forget to reserve some slices for presentation. In a large glass container (1/2 gallon canning jar with lid works well), mix 5 cups water and 1 cup lemon juice first, then add the ginger syrup to accommodate sour/sweet/heat personal preferences, adjust strength with more or less water.

Tasters agreed 3/4 cup ginger syrup was about right.

Summer Fruit Salad with Basil and Balsamic from Beth Burgin

Enough for 15-20 people as a buffet side dish

Fruit—2 cups each, 6 of your favorite fruits chopped into bite-sized pieces. This can be tossed together and refrigerated overnight.

I used 1/2 of a cantaloupe, 1/2 small seedless watermelon, 1/2 honeydew melon, 16 ounce- container of strawberries, 16 ounces green grapes sliced in half,  16 ounces blueberries.

Basil Balsamic Dressing

1/3 - 1/2 cup finely chopped holy basil

Traditional aged balsamic vinegar of Modena (very viscous and specific to the Modena region of Italy, can be pricey but a little goes a long way.)

Herb’s Honey-Carolina Blond (or any local honey)

Himalayan sea salt & fresh ground pepper, to taste

Prepare just before serving so basil doesn’t discolor, although holy basil does seem to be a little less prone to doing so. In a small bowl mix about 3-4 tablespoons honey with about 5-6 tablespoons balsamic vinegar and spoon onto the fruit, sprinkle the chopped basil on top along with a few healthy grinds of S&P, toss gently. Don’t worry about being heavy handed with this type of balsamic, fruit loves it.  

Chicken Sliders from Lynn Lytle

Rotisserie chicken

Slider buns

Basil pesto

Top each bun with a slice of pickle, tomato, and/or mozzarella cheese as desired.

Rustic Slaw from Lynn Lytle

Cabbage, shredded

Fennel bulb and tops, chopped

Carrots, chopped

Dressing: EVOO (plain or infused with herbs), fresh lemon juice, dill pickle juice, mayonnaise, fennel seeds, salt and pepper to taste. Mix and lightly dress vegetables.

GORP

Equal amounts of raisins, M & Ms, and peanuts.

Cucumber-mint Infused Water from Beth Burgin

In a half gallon glass jar or pitcher, combine and allow to steep at least 3-4 hours or overnight-

2 cups sliced cukes, (peel if they’re late season or bitter)

1 cup mashed/bruised mint leaves

Water

Refill water as needed, the cuke/mint concoction lasts about 3-5 days refrigerated.

Recipes requested from Susan’s Culinary Herbs Presentation

Lemon Thyme Shortbread Cookies from Susan Poel

Makes about 5 dozen

1 ½ cups unsalted butter, softened

½ cup granulated sugar

2 tablespoons fresh thyme

1 tablespoon lemon zest

3 ½ cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon salt

Add butter to a large mixing bowl; beat until creamy. Mix in the sugar; add the thyme and lemon zest, beat until combined.

In another large bowl sift together the flour, cornstarch and salt. Add flour mixture to butter mixture; beat until combined. Separate into THREE 1 ½-inch logs. Wrap tightly in plastic wrap; refrigerate 1 hour or up to 5 days. (They can be frozen).

Preheat oven to 350°. Line the baking sheet with parchment paper. Cut shortbread into 1/4-inch slices. Place on prepared baking sheets. Bake for 10 minutes or until lightly browned.

Let cool 2 minutes and transfer to a wire rack to cool completely. Store in an airtight container.

Herb Salsa Verde from Susan Poel

1 bunch parsley

1 bunch oregano

2 tablespoons of sumac and sesame seeds

1 lemon

1 - 2 cloves garlic, mashed with edge of knife

4 tablespoons olive oil

Chop parsley stems and leaves. Strip oregano leaves and combine with parsley in a bowl.

To the bowl of parsley and oregano, add the seeds, the lemon juice, garlic, and olive oil.

Stir to combine. Season with salt and pepper to taste.

Alternative

1 large bunch of parsley

2 tablespoons capers

1 lemon

1 - 2 cloves garlic, mashed with edge of knife

In a medium bowl, combine the parsley, capers, lemon juice, and garlic. Slowly whisk in

olive oil until well combined. Season with salt and pepper to taste.

Use on cooked chicken, fish, beef, grilled vegetables, or use as a sandwich spread.