The Teas
Sakura
Allure
From Teavana, this green tea blend mixes cherry and hibiscus
with rose-petaled mango.
Early
Gray
A traditional tea
Turkish
Apple
This tea has flavors of green apples, lemon verbena, lemon and a
touch of pineapple.
Savories
Parsley, Olive
and Pecan Tea Sandwiches
Mary Ann Nagel
1 package (8 ounces) cream cheese
1 to 2 tablespoons mayonnaise
1 small can (2 ounces) chopped black olives
2 tablespoons onion juice or finely grated onion
½ to ¾ cup finely chopped pecans
2 tablespoons chopped parsley
1 loaf thinly sliced bread
Combine cheese mayonnaise, olives, onions, pecans and 2
tablespoons parsley. Spread on bread
slice and cover with another slice of bread.
Trim crusts. Cut each sandwich
into 4 small triangles. These can be
made a day in advance. Put in airtight
containers and refrigerate.
Sun-Dried Tomato and Pesto
Tart
Brenda Dills
You can
find Brenda’s recipe in The Charlotte
Herb Guild Cooks Again, page 31.
Chickpea Salad
Dixie Kelly
15 oz.
can chickpeas, rinsed and drained
1 stalk
of celery, diced
2 green
onions, sliced
½ cup
grapes, quartered
2
tablespoons mayo
1
tablespoon Dijon mustard
½
teaspoon dried dill
½
teaspoon poultry seasoning
Fresh
parsley for garnish
Salt and
pepper to taste
Mash or
chop chickpeas until desired texture. Add remaining ingredients and garnish
with fresh parsley. Refrigerate at least 2 hours.
Brie
Crab Appetizers
Mary
Beth Collins
From
www.food.com
8 ounces Brie cheese
1 can (6 ounces) crabmeat, well drained
2 tablespoons mayonnaise
1 tablespoon diced pimento, drained
1 tablespoon minced shallot
2 packages frozen phyllo dough tartlet shells
1 tablespoon chopped fresh chives
Heat oven to 350 degrees. Trim rind from outside edge of cheese.
Cut crosswise into 6 strips. Trim rind from each strip. To form 30 pieces, cut
the 4 longest strips each into 6 cubes. Cut the 2 shortest strips each into 3
cubes.
In small bowl, combine crabmeat, mayonnaise, pimiento and
shallot. Arrange tartlet shells on large cookie sheet. Spoon crab mixture
evenly into tartlet shells, about 1 teaspoon each. Top with cheese cube. Bake 5
minutes or until cheese is soft and melted. Sprinkle with chives.
Melissa Clark’s
Tamarind-Spiced Nuts with Mint
Mary Beth Collins
From The New York Times
4 tablespoons unsalted butter
3 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon tomato paste
1½ teaspoons tamarind concentrate or paste
1 pound unsalted cashews
1 cup unsweetened coconut flakes
Large pinch cayenne
1 tablespoon ground garam masala
1¼ teaspoons coarse kosher salt, plus more for sprinkling
Chopped fresh mint
In medium pot, melt butter, honey, brown sugar, tomato paste and tamarind
(if using). Add nuts, cayenne, garam masala and salt; toss until coated and
spread on baking sheet. In 300 oven, bake for about 20 to 25 minutes, stirring
occasionally, until mix is toasted and sugar has begun to caramelize. Sprinkle
lightly with more salt and let cool completely. Break up nuts and sprinkle with
mint. Can store in airtight container up to 2 weeks; don't add mint until
serving.
Cucumber Tea Sandwiches with
Arugula Pesto
Beth Burgin
Pumpkin
Bread with seeds and nuts
English
cucumber
Herbs de
Provence
Sugar
Onion
Powder
Arugula
Mayonnaise
Butter
Salt
Worcestershire
Hot
Sauce
Pepper
Grown up Ham and Cheese
Finger Sandwiches
Julie Courtney
Recipe
courtesy of Food Network Kitchen
8 slices
thin white bread, Pepperidge Farm recommended
Extra-virgin
olive oil
1 large
green apple
4 to 6
oz. aged Gouda cheese
1
tablespoon Dijon mustard
½ bunch
watercress, optional
8 thin
slices prosciutto
Freshly
cracked black pepper
Trim
crusts off the bread and cut the bread into thirds (3 rectangles per piece).
Lightly brush both sides with olive oil and lay on a baking sheet. Toast in the
oven until just crisp and lightly browned, about 5 minutes. Cool.
Quarter,
core, and very thinly slice the apple. Very thinly slice the cheese into pieces
that will nicely fit on the bread. Place a smear of mustard on the bread, a
piece of apple and cheese and 1-2 sprigs of watercress on each piece of toasted
bread. Wrap a small piece of prosciutto around each stack to make a neat
package. Top with a drizzle of olive oil and pepper. Serve at room temperature.
Curried Shrimp Tarts
Julie Courtney
1 c.
chopped cooked shrimp
4 oz.
softened cream cheese
3 tablespoons chopped green onions
1 tablespoon fresh lime juice
¾ teaspoon curry powder
¼ teaspoon ground red pepper
15 mini phyllo pastry shells
2 ½ tablespoons jarred mango chutney
Stir together first six ingredients. Spoon into pastry shells,
then spoon ½ teaspoon mango chutney over each tart.
Ina Garten’s Tomato Tart
Margie Orell
Anna’s
Tomato Tart, an Ina Garten recipe
2 ½ cups
all-purpose flour
Kosher salt
12
tablespoons (1 and ½ sticks) cold unsalted butter, ½ inch diced
2 cold
extra-large egg yolks
½ cup ice water
2 ½ pounds
dried beans, for baking the crust (optional)
2 ½ pounds
firm medium (2 ½ -inch) tomatoes, cored and sliced 1/4 inch thick
1 cup
whole fresh parsley leaves, lightly packed
½ cup
coarsely chopped fresh basil leaves, lightly packed
3 large
garlic cloves
1
tablespoon fresh thyme leaves
Kosher
salt and freshly ground black pepper
½ cup
good olive oil
6
tablespoons Dijon mustard
3/4
pound grated Gruyere cheese (1 pound with rind)
½ cup
plus 2 tablespoons freshly grated Italian Parmesan cheese
Place
the flour and 1 teaspoon of salt in the bowl of a food processor fitted with
the steel blade. Add the butter and pulse 12 to 15 times, until the butter is
the size of peas. Add the egg yolks and pulse a few times to combine. With the
motor running, add the ice water through the feed tube and pulse until the
dough starts to come together. Dump onto a floured board and roll it into a flat
disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat
the oven to 400 degrees. Line a sheet pan with parchment paper.
Meanwhile,
place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1
teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted
with the steel blade and process until finely minced. With the processor
running, pour the olive oil down the feed tube and process until combined. Pour
the mixture over the tomatoes and toss gently. Set aside.
On a
well-floured board, roll the dough out to an 11 x 17-inch rectangle and
transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly;
you want it to cover most of the bottom of the pan but it can be a little rough
on the sides. Place a second sheet pan directly on the pastry and bake for 15
minutes. (You can also line the pastry with foil and fill it with dried beans.)
Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce
the pastry in many places. Bake for another 8 to 10 minutes, until lightly
browned. Check the pastry during baking; pierce any spots that bubble up. Allow
the crust to cool for 15 minutes.
Turn the
oven temperature down to 375 degrees. Brush the mustard on the crust with a
pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving ½
cup for the top, and sprinkle with the ½
cup of Parmesan. Place overlapping
tomatoes in rows on top. If there is a little garlic and herb mixture in the
bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain
it through a very-fine-mesh strainer, discard the liquid, and sprinkle the
garlic and herb mixture on the tomatoes. Sprinkle the reserved ½ cup of Gruyere and the remaining 2 tablespoons
of Parmesan on top. Bake for 30 minutes.
Cool
slightly, cut into squares, and serve warm or at room temperature.
Deviled Eggs
Duke’s
Mayonnaise
Eggs
Paprika
Chives
Salt and
Pepper
Sweets
Almond Cake with Lemon
Verbena
Mary Beth Collins
Modified
from The New York Times by Mark Bittman and Sam Sifton
1 small
to medium orange
1 lemon
6 ounces
roasted almonds (I used Trader Joe’s unsalted dry roasted
so I didn’t need to bake them)
1 cup
all-purpose flour
1
tablespoon baking powder
4 eggs
½
teaspoon salt
1½ cups
sugar
2/3 cup
olive oil (I used was blood orange-infused)
Lemon
verbena leaves, chopped
Confectioners’
sugar
Lemon
verbena leaves, for garnish
Place
the orange and lemon and a saucepan and cover with water. Bring to a boil over
medium high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
If using
raw almonds, heat the oven to 325 degrees and set a rack in the middle
position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a
food processor until ground.
Heat the
oven to 350 degrees and spray a 9-inch spring form pan.
When the
citrus is cool, cut the lemon in half and discard the pulp and seeds.
Cut the
orange in half and discard only the seeds. Put the fruits in a food processor
and process almost to a paste.
In a
small bowl, whisk the flour and baking powder. In a mixing bowl, combine eggs and
salt and beat until foamy. Beat in the sugar. Fold in the flour mixture, add
the citrus, ground almonds, olive oil and lemon verbena and beat on low speed
until incorporated. Pour the batter into the prepared pan and bake for about 1
hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar. Garnish with lemon verbena.
Chocolate Chubbies
Dixie Spivey
6
(1-ounce) semisweet chocolate baking squares, chopped
2
(1-ounce) unsweetened chocolate baking squares, chopped
1/ 3 cup
butter
3 large
eggs
1 cup
sugar
1/4 cup
all-purpose flour
½
teaspoon baking powder
1/8 teaspoon
salt
2 cups
semisweet chocolate morsels (12 ounces)
2 cups coarsely
chopped pecans
2 cups
coarsely chopped walnuts
Combine
semisweet and unsweetened chocolates and butter in a heavy saucepan over low
heat, stirring often until chocolate melts. Remove from heat and cool slightly.
Beat
eggs and sugar at medium speed with an electric mixture until smooth. Add warm
chocolate mixture, beating until well blended.
Combine
flour, baking powder, and salt; add to chocolate mixture, stirring just until
dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.
Drop
batter by double tablespoonfuls 2 inches apart onto lightly greased baking
sheets. Bake at 325 for 12 minutes until cooked at the edges and set in the
centers. Cool on baking sheets one minute, then remove to wire racks and let
cool completely.
Makes 3
dozen
Chocolate Crinkle Cookies
with Mint
Dixie Spivey
Adapted
from a recipe from The Perfect Cookie
by the Editors at America’s Test Kitchen.
Dixie used 1 tablespoon per cookie and weighed her ingredients.
1 cup (5
ounces) all-purpose flour
½ cup (1½
ounces) unsweetened cocoa powder
1
teaspoon baking powder
¼
teaspoon baking soda
½
teaspoon salt
¼ cup
finely chopped fresh peppermint
1 ½ cups
packed (10½ ounces) brown sugar
3 large
eggs
1
teaspoon vanilla extract
4 ounces
unsweetened chocolate, chopped
4
tablespoons unsalted butter
½ cup
granulated sugar
½ cup
confectioner’s sugar
Preheat
the oven to 325 degrees. Adjust oven rack to the middle position. Line two
baking sheets with parchment paper.
Whisk
flour, cocoa, baking powder, baking soda, chopped mint, and salt together in
small-medium sized bowl. Whisk brown sugar, eggs and vanilla together in large
bowl.
Microwave
chocolate and butter in bowl at 50% power, stirring occasionally until melted,
2 to 3 minutes. Whisk chocolate mixture into egg mixture until combined.
Fold in
flour mixture until no dry streaks remain. Let dough sit at room temperature
for 10 minutes.
Spread
granulated sugar in shallow dish. Spread confectioner’s sugar in second shallow
dish. Working in batches, drop a 2-tablespoon mound of dough directly into the
granulated sugar and roll to coat. Next, drop that mound of dough into the
confectioner’s sugar and roll to coat. Transfer the coated dough ball onto
prepared cookie sheet. Repeat with the rest of the dough, spacing dough balls
evenly on each cookie sheet, 11 per sheet. Bake cookies, one sheet at a time,
until they are puffed and cracked, and edges have begun to set but centers are
still soft, about 12 minutes. (Rotate cookie sheet halfway through baking.) Cookies
will look raw between the cracks and seem underdone. Remove cookie sheet from
the oven and let cookies cool for 5 minutes on the sheet. Transfer cookie sheet
to wire rack and let cookies cool completely before removing them. Meanwhile,
bake the second sheet of cookies.
Lemon Cream Tartlets
Julie Courtney
10-ounce
jar of lemon curd
1/6 cup
of sour cream
Raspberries
and mint leaves for decorations
Tart
shells
Mix
lemon curd with sour cream. Fill tart with mixture and top with mint and
berries.
Rosemary Cookies
Mary Beth Collins
This comes from Buffalo Springs Herb Farm’s Spring and Summer Herbal Sampler.
You can find culinary rosewater in health food stores or Middle Eastern markets
or at Savory Spice Shop.
1 cup (2 sticks) butter
¾ cup confectioners’ sugar
Dash salt
1½ teaspoons rosewater
2 cups all-purpose flour
¾ cup chopped pecans
1 tablespoon fresh rosemary, finely chopped
Preheat
the oven to 350 degrees. Cream butter, sugar, salt, and rosewater. Add flour
and rosemary. Beat well until smooth. Stir in pecans.
Roll
into small 1-inch balls and place them 2 inches apart on an ungreased cookie
sheet.
Bake for
20 minutes until golden, not brown. Let cool 10 minutes before removing them to
racks to cool.
Lemon-Rosemary Butter Cookies
1
tablespoon fresh rosemary leaves
1 ¾ cups
sugar, divided
1 pound
butter, softened
1
teaspoon lemon rind
1/4 cup
lemon juice
1 large
egg
6 cups
all-purpose flour
1/4
teaspoon salt
Process
1 tablespoon rosemary and ¼ cup sugar in food processor until well blended.
Beat butter at medium speed with an electric mixer until creamy, gradually add
remaining 1½ cups sugar, beating well. Add lemon rind, juice, and egg, beating
until blended. Gradually add flour, salt, and rosemary mixture, beating until
blended.
Shape
dough into 1-inch balls and place 2 inches apart on lightly greased baking
sheets.
Flatten slightly with bottom of a glass dipped in sugar.
Bake at
350 for 12-14 minutes or until lightly browned. Cool on wire racks.
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