September Recipes
Ricotta Lemon
Muffins
Stephanie
Holden
From Ciao
Florentina. To vary this
recipe, fold in 12 ounces of frozen blueberries (rinsed and dried) at the end.
Zest from 1 large lemon, organic
¾ cup granulated sugar
1½ cup all-purpose flour
2½ teaspoon baking powder
2 tablespoons lemon juice, freshly squeezed
The seeds from 1 vanilla bean or t teaspoons vanilla
extract
¾ cup whole milk ricotta cheese plus 2 tablespoons
4 tablespoons whole milk
⅓ cup extra light
olive oil
1 large egg
12 small lemon balm or mint leaves for garnish
Lemon Glaze:
½ cup powder sugar
2 to 3 tablespoons lemon juice, freshly squeezed
Zest from 1 lemon
Preheat oven to 375 degrees. Have a baking sheet set
up with the muffins cups on top. In a large bowl whisk together the flour,
sugar, lemon zest and baking powder and set aside.
In a separate bowl stir together the egg, ricotta
cheese, milk, olive oil, lemon juice and the vanilla seeds. Pour the wet
ingredients over the dry and using a large spatula fold to combine until incorporated.
It will be a thick batter.
Using two teaspoons, divide the muffin batter between
the 12 muffin paper cups filling them ¾ of the way up.
Bake them for 18 to 20 minutes in the preheated oven,
until a toothpick inserted in the center comes out almost clean. Transfer them
to a cooling rack and let them rest until cold.
Meanwhile prepare the Lemon Glaze by whisking the
powder sugar and lemon juice together until smooth. Spoon over the cooled
muffins and sprinkle with the reserved lemon zest. Garnish each muffin with a
tiny mint leaf or lemon balm if available.
Cardamom-Spiced
Crumb Cake
Stephanie
Holden
From Food and
Wine Magazine. This cake can be made ahead and kept covered at room
temperature for three days.
Crumb Topping:
2 cups pecans
2 sticks unsalted butter, melted
¾ cup light brown sugar
½ cup granulated sugar
½ teaspoon ground cardamom
½ teaspoon salt
2-2/3 cups all-purpose flour
Cake:
3 cups all-purpose flour
1¼ cups sugar
1½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
1½ sticks unsalted butter, melted
2 teaspoons pure vanilla extract
Glaze:
½ cup confectioners' sugar
2 tablespoons unsalted butter, melted
2 teaspoons whole milk
½ teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Position a rack in
the center of the oven. Butter a 9-by-13-inch metal baking pan.
Spread the pecans on a rimmed baking sheet and toast
for 8 minutes, until browned. Let cool, then coarsely chop the nuts.
In a medium bowl, stir the melted butter with both
sugars, the cardamom and salt. Add the flour and stir until clumpy. Stir in the
chopped nuts.
In a large bowl, whisk the flour with the sugar,
baking powder and salt. In a medium bowl, whisk the eggs with the milk, melted
butter and vanilla. Add the egg mixture to the dry ingredients and stir until
just combined. Scrape the batter into the prepared baking pan, smoothing the
surface. Scatter the crumbs in large clumps over the cake; the crumb layer will
be quite deep.
Bake for about 55 minutes, until the crumbs are
golden and firm and a tester inserted in the center of the cake comes out
clean. If the crumbs brown before the cake is done, cover the cake loosely with
foil. Transfer to a rack to cool.
In a bowl, whisk all of the glaze ingredients
together. Drizzle the glaze over the cake; let cool slightly. Serve warm or at
room temperature.
Marsha’s
Lemonade with Rosemary
Stephanie
Holden
From page 38 of The
Charlotte Herb Guild Cooks Again.
6 heaping teaspoons fresh rosemary chopped
3 cups water
3 cups sugar
9 cups water or enough water to fill a 3 quart
container
1-1/3 cups freshly squeezed lemon juice
½ teaspoon salt
Lemon slices for garnish
Fresh rosemary or scented geranium leaves for garnish
Mix rosemary, 3 cups of water and sugar in a
saucepan. Boil gently for 5 minutes. Strain out rosemary and add
liquid to 9 cups of water, lemon juice, and salt. Add sliced lemons and
fresh rosemary before serving. You may also add scented geranium leaves.
Breakfast Grain Salad with Blueberries, Hazelnut and
Lemon
Sandie Fenton
1 cup dry steel-cut oats
1 cup dry golden quinoa
½ cup dry millet
3 tablespoons olive oil,
divided
1-inch piece fresh ginger,
peeled and cut into coins
2 large lemons, zest and juice
½ cup maple syrup
1 cup Greek yogurt
¼ teaspoon nutmeg
2 cups unsalted dry roasted
hazelnuts, roughly chopped and toasted
2 cups blueberries or mixed
berries
Mix the oats, quinoa and
millet in a fine mesh strainer and rinse for about a minute under running
water. Set aside.
Heat 1 tablespoon olive oil
in a 3-quart saucepan over medium-high heat. Add the rinsed grains and cook for 2 to 3 minutes or until
they begin smelling toasted. Pour
in 4-1/2 cups water and stir in ¾ teaspoon salt, the ginger coins and zest of 1
lemon.
Bring to boil, cover, turn
down heat and simmer for 20 minutes.
Turn off heat and let sit for 5 minutes, remove lid and fluff with
fork. Remove the ginger. Spread the grains on a large baking
sheet and let cool for about 30 minutes.
Spoon the cooled grains in a large bowl and stir in the zest of second
lemon.
In a medium bowl, whisk the
remaining 2 tablespoons olive oil with the juice of both lemons until
emulsified. Whisk in the maple
syrup, yogurt and nutmeg. Pour
over grains and stir until well coated.
Stir in toasted hazelnuts and blueberries.
Refrigerate overnight as the
flavors of this really come together.
This keeps well in the refrigerator for several days.
Note: The yield on this is 8 servings, but
unless you are making this for a brunch you may want to halve this recipe. It is very hearty and filling.
Brunch Fruit Salad with Lemon Verbena
Sandie Fenton
Yield: Yield 10 to 15
servings
1 can (20 ounces) pineapple
chunks
2 large firm bananas, cut
into ¼ inch chunks
1 cup green or purple grapes
or a combination of both
1 can (15 ounces) mandarin
oranges, drained
1 medium unpeeled red apple,
sliced thin
1 medium unpeeled green
apple, sliced thin
1/3 cup honey
1/3 cup orange juice
1 tablespoon lemon juice
2 tablespoons cornstarch
2 to 3 tablespoons lemon
verbena, veins removed and sliced in thin ribbons
Drain pineapple, reserving
juice. Combine all fruit in a large bowl.
In a small saucepan combine
honey, the juices (pineapple, lemon and orange) and cornstarch. Whisk until smooth. Bring to a boil; reduce heat and cook
and stir for 2 minutes. Stir in
lemon verbena and pour over fruit and mix gently.
Cover and refrigerate until
serving. This fruit salad keeps
for several days.
Mushroom and Basil Savory Bites
Sandie Fenton
Low fat cheeses and sour
cream can be substituted, and this recipe can be embellished with shrimp, crab,
ham or broccoli along with the shredded cheese and mushroom onion mixture, plus
herbs of your choice.
½ pound mushrooms, sliced
1/3 cup green onions,
chopped both green and white parts
2 tablespoons unsalted
butter
4 large eggs, beaten
1 cup small curd cottage
cheese
1 cup sour cream
½ cup grated Parmesan cheese
4 tablespoons flour
¼ teaspoon salt
2 cups shredded cheese (cheddar,
Swiss or Monterey Jack or a
combination)
combination)
1/3 cup basil, cut in
julienne strips
Preheat oven to 350
degrees. Grease a 10-inch pie pan
(if making traditional quiche) or a 9 by 9-inch square baking dish.
Sauté mushrooms and onion in
butter drain and set aside.
In large bowl, blend
together the eggs, sour cream, cottage and Parmesan cheese, flour and
salt. Mix in mushroom onion
mixture, shredded cheese and basil.
Spoon the mixture into the
prepared pan. Bake for about 45
minutes. Serve this crust-less quiche
at room temperature and cut into wedges (yield 6 to 8) or squares (yield 50
bite-size pieces) or rectangles (yield 24).
Roasted Asparagus
Lynn Lytle
Asparagus, woody ends snapped off
Extra virgin olive oil
Butter
Lemon juice, to taste
Rosemary, to taste
Herbs de Provence, to taste
Oregano
Preheat the oven to 400 degrees. Mix asparagus spears with olive oil, melted butter and lemon juice. Roast 10 to 15 minutes. Add herbs to taste.
Ham Biscuits
Lynn Lytle
Lynn combined purchased biscuits with ham.
Brie and Fig Preserves
Lynn Lytle
Virgin Bloody Marys
Lynn Lytle
Lynn used Zing Zang Bloody Mary mix and garnished the drinks with fresh rosemary sprigs and olives. On the rim of the glasses, Lynn used a Caribbean rub (chili powder, cumin, cayenne, salt and black pepper) made at a previous Herb Guild meeting.
Roasted Asparagus
Lynn Lytle
Asparagus, woody ends snapped off
Extra virgin olive oil
Butter
Lemon juice, to taste
Rosemary, to taste
Herbs de Provence, to taste
Oregano
Preheat the oven to 400 degrees. Mix asparagus spears with olive oil, melted butter and lemon juice. Roast 10 to 15 minutes. Add herbs to taste.
Ham Biscuits
Lynn Lytle
Lynn combined purchased biscuits with ham.
Brie and Fig Preserves
Lynn Lytle
Virgin Bloody Marys
Lynn Lytle
Lynn used Zing Zang Bloody Mary mix and garnished the drinks with fresh rosemary sprigs and olives. On the rim of the glasses, Lynn used a Caribbean rub (chili powder, cumin, cayenne, salt and black pepper) made at a previous Herb Guild meeting.
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