"YUM!"
Recipes from the AGC
2022 Recipe Box
Recipe Box
Courtesy: Ogden's Design & Plantings, Inc. Purslane Common purslane, Portulaca oleracea, is an edible weed that is often found growing in cracks of sidewalks and driveways, it thrives in poor soil and high heat. A fast growing herbaceous annual with succulent like leaves and thick reddish stems. Does not need to be planted every year as it will reseed. Depending on the amount of moisture it receives will determine if it is a low growing or a more erect plant. In Mexico they call this plant verdolaga and in France it is called pourpier. in salads, soups and stews. You can sprinkle it as you would parsley. It’s a highly nutritious plant, high in omega 3 fatty acids and contains significant amounts of Vitamin A and C, as well as calcium, iron, magnesium and potassium. Purslane should be picked prior to the yellow flowers blooming to ensure a tender crop.Common purslane can be eaten raw or cooked as a vegetable. It’s great to use The whole plant can be cooked as a green, boil for 5 minutes and serve with butter and a bit of lemon juice. It can be added to salad as a fresh green or used in a stir fry. At Ogden’s we learned about the benefits of purslane from our Mexican workers who like to pick it and add it to pork dishes, and certain stews and soups. Below is a recipe for Mexican pork with purslane from author Hank Shaw of honest-food.net Mexican Pork with Purslane Courtesy: Hank Shaw; honest-food.net Serves 8 Braised Pork 3 lbs pork shoulder, cut into chunks salt to taste 3 Bay leaves 1 Tbsp Mexican oregano 1/2 onion, roughly chopped 4 cloves garlic, smashed 1 sprig epazote (optional) 2 hoja santa leaves (optional) Salsa 4 Plum tomatoes 1 white onion, quartered 4 garlic cloves 2-5 guajillo chiles, seeded, stemmed and rehydrated 2-5 ancho chiles seeded, stemmed and rehydrated 2-5 chiles morita or chipotles in adobo 1/4 lb tomatillos, husked Salt to taste 3 tbsp lard or vegetable oil To Finish 2lbs purslane Crema or sour cream to taste. Cover the pork shoulder with water in a large, lidded pot like a Dutch oven. Bring to a boil, then drop to a simmer. Skim off any scum or froth that develops. Add the remaining braise ingredients, cover the pot, turn the heat to low and simmer gently until the pork is tender -- anywhere from 90 minutes for some store bought pork to 3 hours for an old wild hog. Meanwhile, get a griddle or cast iron pan hot and sear the onion, cut side of the tomatoes and garlic until well blackened. While this is happening, rehydrate the chiles with hot water after you have seeded and stemmed them. When the vegetables are well charred, discard the garlic peels and put everything in the blender, along with the chiles -- discard the chile water. Add the tomatillos and a pinch of salt and puree. If you want to, push the salsa through a fine mesh sieve into a bowl to remove any bits of skin and seed, which are undigestible. Heat the lard in a sauté pan and pour the salsa in. It will spit and sputter. Stir this constantly until the lard is incorporated, then turn the heat to low and cover the pot. When the pork is tender, strain the broth and reserve. Slice the pork across the grain here and there so you don't have long, stringy pieces. Wipe out the pot, then return the pork, strained broth to it, adding the salsa and the purslane. Simmer this for about 10 to 20 minutes, adding salt to taste. Serve with the crema alongside, with some hot sauce and tortillas. Vegan and Gluten Free TartIn July, our guest speaker Bonnie Gruber shared her talents at making edible art. She also was kind enough to share her simple 3 ingredient vegan and gluten free tart recipe.
Ingredients: 2 mashed bananas 1 cup of oats 1 tablesphoon of black strap molasses or cinnamon sugar Directions: Mix all 3 ingredients well. Press to your tart pan. Bake until browned. Bonnie said that she likes it nice and well browned. Pesto Chicken Salad
4 C cooked chicken, shredded (I poached boneless chicken breasts for 45 minutes with 2 garlic cloves, 5-10 peppercorns, 1/2 onion, and 1 celery stalk, 2 bay leaves) 1/2 C chopped fire roasted red peppers, drained 1/2 C diced sweet onion 1/2 C chopped celery 1/2 C sliced almonds 1/3 C Miracle Whip salad dressing 1/3 C plain Greek yogurt 1/2 C basil pesto (I used Buitoni) 1/2 t salt 1/2 t fresh ground black pepper Add chicken, red peppers, onion, celery, and almonds to large bowl. In small bowl, whisk Miracle Whip, yogurt, pesto, salt, and pepper until blended. The Best Banana Bread Ever Nothing like the smell of freshly baked goods during a chilly Winter morning! This is an quick and easy recipe to make and enjoy with a nice warm cup of hot chocolate, tea or coffee with it. Ingredients: 1 cup mashed very ripe bananas 1 cup granulated sugar 1/4 cup vegetable oil 1/2 cup Greek yogurt 2 eggs well beaten 1 1/2 cups all‐purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Instructions: In a large bowl, mix together well the bananas, sugar, oil, sour cream and eggs. In another bowl, mix together the flour, baking powder, baking soda and salt. Then add the dry mix to the banana mix, stirring until just combined. It couldn't be easier! Bake in a greased 9 by 5 inch loaf pan at 325 degrees for 1 to 1 1/4 hours or until a tester comes out clean. Cool for five minutes before removing from pan August 2019
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Summer Recipe
Strawberry Cream Cheese fruit dip
Serve with fruit kabobs for an easy side dish
Serves 12 – Prep time 20 minutes.
INGREDIENTS
8 oz cream cheese softened
2 cups fresh strawberries cleaned and sliced
¼ cup powdered sugar
1 tsp vanilla
8 oz container of Cool Whip
Instructions
In the bowl of a standing mixer with the whip attachment, combine cream cheese and strawberries. (A hand mixer can also be used.)
Whip until strawberries are pulsed, about 2 minutes. Make sure to scrape the sides often.
Add powdered sugar and vanilla. Mix just until combined.
With a spatula by hand, fold the entire container of Cool Whip into the cream cheese mixture.
Do not over mix.
Cover and refrigerate several hours or overnight.
Serve with fresh fruit, vanilla wafers, graham crackers or as a topping for angel food cake.
Strawberry Cream Cheese fruit dip
Serve with fruit kabobs for an easy side dish
Serves 12 – Prep time 20 minutes.
INGREDIENTS
8 oz cream cheese softened
2 cups fresh strawberries cleaned and sliced
¼ cup powdered sugar
1 tsp vanilla
8 oz container of Cool Whip
Instructions
In the bowl of a standing mixer with the whip attachment, combine cream cheese and strawberries. (A hand mixer can also be used.)
Whip until strawberries are pulsed, about 2 minutes. Make sure to scrape the sides often.
Add powdered sugar and vanilla. Mix just until combined.
With a spatula by hand, fold the entire container of Cool Whip into the cream cheese mixture.
Do not over mix.
Cover and refrigerate several hours or overnight.
Serve with fresh fruit, vanilla wafers, graham crackers or as a topping for angel food cake.
Recipes for Linda's delicious and beautiful desserts
June 2019
Savor the flavor of France
“Find something you’re passionate about and keep tremendously interested in it.”
….Julia Child
Julia Carolyn Child was an American chef, author and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs.
When Julia Child and her husband, Paul, moved to Paris for his foreign service job in 1948, she was introduced to French cuisine – an experience she likened to untying the ribbons on a gift that spoke straight to her heart. Though, at the time, Ms. Child’s culinary skills were limited, the entire experience in Paris opened up a new world to her. This new journey allowed her to become a renown chef, author of one of the most famous cookbooks to this day and eventually the host of her own television show, The French Chef, in 1963.
Julia Child’s Boca Negra Cake Cooking Time: 30 minutes
Total Time: 1 hour
Ingredients:§ White Chocolate: 12 ounces (finely chopped)
§ Heavy Cream: 1 cup
§ Granulated sugar: 1 1/3 cups
§ Bourbon: 1/4 cup
§ Bittersweet chocolate: 12 ounces (coarsely chopped)
§ Unsalted Butter: 1 Cup (divided into ten sections, room temperature)
§ All-purpose flour: 1 1/2 tablespoons
§ Eggs: 5 large (room temperature)
Directions:Take a small pan and pour heavy cream into it. Heat the cream until small bubbles appear on the corners of the pan. Put chopped white chocolate into food processor’s work bowl and pour the cream over it. Process the mixture until it is smooth. Add the bourbon to the mixture and taste it. Put some more if you want. Take white chocolate cream into a container and chill overnight.
Place a rack in the oven’s center and preheat your oven precisely at 350 F. Take a 9 inch round pan and butter it slightly. Line the pan’s bottom with waxed paper and butter it. Put this pan into a roasting pan and set it aside.
Put the chocolate in a bowl and set aside. Take a saucepan and mix one cup of sugar with the bourbon. Cook the mixture over medium heat. Do not forget to stir it occasionally. Let it cook until the mixture comes to a boil and sugar is dissolved. Pour this syrup immediately over the chocolate you set aside in a bowl earlier. Stir it with the help of a rubber spatula until it is smooth and chocolate is entirely melted. Take the butter pieces and stir them into the mixture one by one. Make sure that the butter piece is melted before you add another.
Put the remaining 1/3 cup of sugar and eggs in a bowl and whisk them until the mixture thickens. Add the eggs into the chocolate mixture and beat it with the whisk. Next, whisk in the flour until it is well blended. Pour the batter into the cake pan and scrape it with spatula. Put some hot water in the roasting pan. The water should be at least one inch up the sides of cake pan.
Bake the cake for 30 minutes. Remove the cake from oven and invert it onto a plate. Serve the cake with chilled white chocolate cream!
It will make about 12 servings.
A Boca Negra, or commonly known as black mouth, is a cake to die for. It is probably one of those treats that bring a smile on your face when you take the very first bite. A chocolate lover’s ideal, this cake call for twelve ounces of chocolate (bittersweet). Since you are going to taste every ounce of chocolate you use, choose wisely! Opt for the type you love. Boca Negra is supposed to serve at room temperature or a little warmer. It is as moist, dark and dense as the chocolate you use for making it. If you are a big fudge lover, this cake can fulfill your craving when served chilled. The white chocolate cream is just divine. Normally, it is prepared a day ahead and can be used in other desserts as well. Neither the cream nor the cake is too big of a challenge for beginners.
“Find something you’re passionate about and keep tremendously interested in it.”
….Julia Child
Julia Carolyn Child was an American chef, author and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs.
When Julia Child and her husband, Paul, moved to Paris for his foreign service job in 1948, she was introduced to French cuisine – an experience she likened to untying the ribbons on a gift that spoke straight to her heart. Though, at the time, Ms. Child’s culinary skills were limited, the entire experience in Paris opened up a new world to her. This new journey allowed her to become a renown chef, author of one of the most famous cookbooks to this day and eventually the host of her own television show, The French Chef, in 1963.
Julia Child’s Boca Negra Cake Cooking Time: 30 minutes
Total Time: 1 hour
Ingredients:§ White Chocolate: 12 ounces (finely chopped)
§ Heavy Cream: 1 cup
§ Granulated sugar: 1 1/3 cups
§ Bourbon: 1/4 cup
§ Bittersweet chocolate: 12 ounces (coarsely chopped)
§ Unsalted Butter: 1 Cup (divided into ten sections, room temperature)
§ All-purpose flour: 1 1/2 tablespoons
§ Eggs: 5 large (room temperature)
Directions:Take a small pan and pour heavy cream into it. Heat the cream until small bubbles appear on the corners of the pan. Put chopped white chocolate into food processor’s work bowl and pour the cream over it. Process the mixture until it is smooth. Add the bourbon to the mixture and taste it. Put some more if you want. Take white chocolate cream into a container and chill overnight.
Place a rack in the oven’s center and preheat your oven precisely at 350 F. Take a 9 inch round pan and butter it slightly. Line the pan’s bottom with waxed paper and butter it. Put this pan into a roasting pan and set it aside.
Put the chocolate in a bowl and set aside. Take a saucepan and mix one cup of sugar with the bourbon. Cook the mixture over medium heat. Do not forget to stir it occasionally. Let it cook until the mixture comes to a boil and sugar is dissolved. Pour this syrup immediately over the chocolate you set aside in a bowl earlier. Stir it with the help of a rubber spatula until it is smooth and chocolate is entirely melted. Take the butter pieces and stir them into the mixture one by one. Make sure that the butter piece is melted before you add another.
Put the remaining 1/3 cup of sugar and eggs in a bowl and whisk them until the mixture thickens. Add the eggs into the chocolate mixture and beat it with the whisk. Next, whisk in the flour until it is well blended. Pour the batter into the cake pan and scrape it with spatula. Put some hot water in the roasting pan. The water should be at least one inch up the sides of cake pan.
Bake the cake for 30 minutes. Remove the cake from oven and invert it onto a plate. Serve the cake with chilled white chocolate cream!
It will make about 12 servings.
A Boca Negra, or commonly known as black mouth, is a cake to die for. It is probably one of those treats that bring a smile on your face when you take the very first bite. A chocolate lover’s ideal, this cake call for twelve ounces of chocolate (bittersweet). Since you are going to taste every ounce of chocolate you use, choose wisely! Opt for the type you love. Boca Negra is supposed to serve at room temperature or a little warmer. It is as moist, dark and dense as the chocolate you use for making it. If you are a big fudge lover, this cake can fulfill your craving when served chilled. The white chocolate cream is just divine. Normally, it is prepared a day ahead and can be used in other desserts as well. Neither the cream nor the cake is too big of a challenge for beginners.
May 2017
Ham and Apricot Pinwheels
(Makes 36)
1 16 oz package of cream cheese, softened
¼ cup of finely chopped dried apricots
2 tablespoons apricot preserves
6 large flour tortillas
1 ½ cups baby arugula leaves
12 thin slices of deli ham
36 blanched chives*
In a small bowl, combine cream cheese, dried apricots, and apricot preserves.
Using a knife, spread cream cheese mixture onto each flour tortilla, approximately 3 tablespoons per tortilla. For each tortilla, layer approximately 1/4 cup arugula and 2 slices ham over cream cheese mixture.
Roll up each tortilla, and wrap tightly in plastic wrap. Refrigerate for one hour, and cut into spirals.
*To blanch chives, cook for about 10 seconds in simmering water, or microwave for about 15 seconds in a paper towel. Chives will be delicate, so preparing extra allows for breakage.
Ham and Apricot Pinwheels
(Makes 36)
1 16 oz package of cream cheese, softened
¼ cup of finely chopped dried apricots
2 tablespoons apricot preserves
6 large flour tortillas
1 ½ cups baby arugula leaves
12 thin slices of deli ham
36 blanched chives*
In a small bowl, combine cream cheese, dried apricots, and apricot preserves.
Using a knife, spread cream cheese mixture onto each flour tortilla, approximately 3 tablespoons per tortilla. For each tortilla, layer approximately 1/4 cup arugula and 2 slices ham over cream cheese mixture.
Roll up each tortilla, and wrap tightly in plastic wrap. Refrigerate for one hour, and cut into spirals.
*To blanch chives, cook for about 10 seconds in simmering water, or microwave for about 15 seconds in a paper towel. Chives will be delicate, so preparing extra allows for breakage.
March 2017
At our last Christmas meeting in late November we parted from tradition and a delicious chicken soup was offered. It was a creation of Linda Avallone who is fast becoming our recipe guru. It was a delicious chicken noodle soup and many of you requested the recipe. Therefore, it follows:
Chicken Noodle Soup
Serves: 8
Ingredients
2 Tbsp olive oil
1 medium yellow onion
3 cloves garlic
½ lb. carrots
½ bunch celery
2 split chicken breast (bonein)
1 tsp dried basil
1 Tbsp dried parsley
½ tsp dried thyme
1 whole bay leaf
1015 cranks cracked pepper
1 Tbsp salt
6 oz. egg noodles
Instructions
1. Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.
2. While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté.
3. Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
4. After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.
5. Add the noodles to the pot, turn the heat up to high, and boil the
noodles until tender (about 7 minutes). Return the shredded chicken to the pot; add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didn’t need to).
Serve hot!
At our last Christmas meeting in late November we parted from tradition and a delicious chicken soup was offered. It was a creation of Linda Avallone who is fast becoming our recipe guru. It was a delicious chicken noodle soup and many of you requested the recipe. Therefore, it follows:
Chicken Noodle Soup
Serves: 8
Ingredients
2 Tbsp olive oil
1 medium yellow onion
3 cloves garlic
½ lb. carrots
½ bunch celery
2 split chicken breast (bonein)
1 tsp dried basil
1 Tbsp dried parsley
½ tsp dried thyme
1 whole bay leaf
1015 cranks cracked pepper
1 Tbsp salt
6 oz. egg noodles
Instructions
1. Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.
2. While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté.
3. Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
4. After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.
5. Add the noodles to the pot, turn the heat up to high, and boil the
noodles until tender (about 7 minutes). Return the shredded chicken to the pot; add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didn’t need to).
Serve hot!
Straight from the Recipe Book of Linda Avallone
Macaroons
Ingredients
2 egg whites
1 pinch salt
1/2 Cup white sugar
2 Cup flaked coconut
Directions
Preheat oven to 375 degrees. Use parchment or baking spray on a baking sheet. Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart. Bake in preheated oven for about 12 minutes.
JORDAN MARSH BLUEBERRY MUFFINS
JoAn Gaudreault’s Muffins from our June 14th Raffle
INGREDIENTS
1/2 cup butter softened
2 cups flour
1 1/4 cups sugar
2 eggs
1/2 cup milk
2 tsp baking powder
½ tsp salt
1 1/2 cup blueberries
2 tsp sugar for topping
DIRECTIONS
At low speed cream butter and sugar until fluffy
Add eggs one at a time
Mix until blended
Sift dry ingredients and add alternatively with milk to egg, sugar and butter mixture
Mash and add 1/2 cup of blueberries
Stir remaining blueberries into mixture by hand
Use baking cups and fill to overflowing
Sprinkle with sugar
Bake at 375 degrees for 20 – 25 minutes
Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce
Artfully prepared by Kathy Fernandez for our Edible Flower Luncheon in May
This makes 18 spring rolls - Great party food. Since they are best when freshly made (or served within 1 or 2 days).
Ingredients:
1 - 7 ounce package rick sticks (or bean thread noodles)*
4 cups very thinly sliced Napa cabbage
2 cups baby spinach leaves, thinly sliced (tough stems removed)
3 tablespoons cilantro leaves (stems removed)
1/4 cup sliced fresh mint
1/4 cup thinly sliced fresh Thai or Italian basil leaves (stems removed)
2 scallions, thinly sliced on the diagonal (both white and green parts)
1 1/2 cups edible, organic flowers, stems removed **
18 spring roll wrappers (Tapioca or rice flour wrappers)*
*Kathy used rice noodles (not rick sticks) and found both noodles and spring wrappers at the IGA store.
**The organic flowers were ordered from the website Gourmet Sweet Botanicals
and Kathy used their Flower Premium Flowers Mix ($15.00 for 50 flowers).
Preparation:
Have ready a sealable/air tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them (to keep them from drying out.)
In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold. Drain well when chilled. Set up assembly area on flat work surface; place a clean kitchen towel on the surface. Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly. Set aside near your assembly area.
To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water. Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold, bring right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito). Place in prepared damp paper towel (or lettuce leaf) lined container; cover spring roll with another wet paper towel or lettuce leaf. Continue with remaining spring rolls. If serving buffet display, keep spring rolls covered with wet lettuce leaves to keep them from drying out.(Tip: work with the wrappers one at a time; dip to soften then fill and roll before moving on to the next spring roll.)Serve with your favorite Peanut Dipping Sauce (as served with Sate), or try this one:
Creamy Peanut-Ginger Dipping Sauce
This makes plenty, about 3 cups. (I usually reduce the recipe by a third.)
1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste (optional; use it if you want the sauce spicy)
3 tablespoons honey, or white or brown sugar (more if you like a sweeter sauce)
juice of 1 large, or 2 small limes
1/2 cup hot water
1 tablespoon finely grated fresh ginger, more if you love a pronounced ginger flavor; micro-plane works perfectly for this task. (Note: if you don't have fresh ginger, omit--dried ginger will not suffice)
In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistency (you don't have to use it all.) Transfer sauce to a serving bowl, or individual dipping bowls.
Enjoy!
Artfully prepared by Kathy Fernandez for our Edible Flower Luncheon in May
This makes 18 spring rolls - Great party food. Since they are best when freshly made (or served within 1 or 2 days).
Ingredients:
1 - 7 ounce package rick sticks (or bean thread noodles)*
4 cups very thinly sliced Napa cabbage
2 cups baby spinach leaves, thinly sliced (tough stems removed)
3 tablespoons cilantro leaves (stems removed)
1/4 cup sliced fresh mint
1/4 cup thinly sliced fresh Thai or Italian basil leaves (stems removed)
2 scallions, thinly sliced on the diagonal (both white and green parts)
1 1/2 cups edible, organic flowers, stems removed **
18 spring roll wrappers (Tapioca or rice flour wrappers)*
*Kathy used rice noodles (not rick sticks) and found both noodles and spring wrappers at the IGA store.
**The organic flowers were ordered from the website Gourmet Sweet Botanicals
and Kathy used their Flower Premium Flowers Mix ($15.00 for 50 flowers).
Preparation:
Have ready a sealable/air tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them (to keep them from drying out.)
In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold. Drain well when chilled. Set up assembly area on flat work surface; place a clean kitchen towel on the surface. Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly. Set aside near your assembly area.
To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water. Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold, bring right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito). Place in prepared damp paper towel (or lettuce leaf) lined container; cover spring roll with another wet paper towel or lettuce leaf. Continue with remaining spring rolls. If serving buffet display, keep spring rolls covered with wet lettuce leaves to keep them from drying out.(Tip: work with the wrappers one at a time; dip to soften then fill and roll before moving on to the next spring roll.)Serve with your favorite Peanut Dipping Sauce (as served with Sate), or try this one:
Creamy Peanut-Ginger Dipping Sauce
This makes plenty, about 3 cups. (I usually reduce the recipe by a third.)
1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste (optional; use it if you want the sauce spicy)
3 tablespoons honey, or white or brown sugar (more if you like a sweeter sauce)
juice of 1 large, or 2 small limes
1/2 cup hot water
1 tablespoon finely grated fresh ginger, more if you love a pronounced ginger flavor; micro-plane works perfectly for this task. (Note: if you don't have fresh ginger, omit--dried ginger will not suffice)
In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistency (you don't have to use it all.) Transfer sauce to a serving bowl, or individual dipping bowls.
Enjoy!
April 2016
Victorian Lavender Cookies with Rose Water Icing
Ingredients
· 1/2 cup butter
· 1 cup sugar
· 2 eggs
· 1 teaspoon lavender, crushed
· 1 1/2 cups flour
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· For Icing:
· 2 cups powdered sugar
· 5 1/2 teaspoons water
· 6 1/2 teaspoons rose water
Preparation Instructions
Preheat oven to 375 degrees. Cream together the butter and sugar.
Add the eggs, lavender, flour, baking powder and salt. Drop by teaspoons onto an ungreased cookie sheet.
Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water.
Drizzle over the cookies after they have cooled.
March 2016
AMBROSIA MACCAROONS
Recipe by Jan Greenblatt
While these cookies are wonderful all year round, they are also kosher for Passover because there is no flour in them.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 ounces sweetened flaked coconut
1 cup chopped pecans or walnuts
6 ounces bittersweet chocolate, melted
Directions
Position rack in center of oven; preheat to 325’ F. Line 3 large rimmed baking sheets with parchment. Using electric mixer beat butter in a large bowl until smooth. Add salt and sugar. Beat until blended. Beat in orange peel. Add eggs, one at a time. Mix in coconut, then nuts.
Drop batter onto lined baking sheets by tablespoons, spacing 1 ½ inches apart. Bake macaroons, one sheet at a time, until gold on bottoms and brown in spots, 25 to 30 minutes. Cool completely on sheets.
Using fork, drizzle melted chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
AMBROSIA MACCAROONS
Recipe by Jan Greenblatt
While these cookies are wonderful all year round, they are also kosher for Passover because there is no flour in them.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 ounces sweetened flaked coconut
1 cup chopped pecans or walnuts
6 ounces bittersweet chocolate, melted
Directions
Position rack in center of oven; preheat to 325’ F. Line 3 large rimmed baking sheets with parchment. Using electric mixer beat butter in a large bowl until smooth. Add salt and sugar. Beat until blended. Beat in orange peel. Add eggs, one at a time. Mix in coconut, then nuts.
Drop batter onto lined baking sheets by tablespoons, spacing 1 ½ inches apart. Bake macaroons, one sheet at a time, until gold on bottoms and brown in spots, 25 to 30 minutes. Cool completely on sheets.
Using fork, drizzle melted chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.