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Cooking
with Herbs
Here's
What's Cooking —
Fredericksburg Herb Farm
Herbal
Recipes for Potpourri, Massage Oils
and More...CLICK HERE |
Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable. |
Lemon
Verbena Margarita –
Serves 4
Lemon Vebena's intense, citrus-green
scent makes an ideal ingredient in this summer drink.
| 1 six oz can frozen limeade concentrate. |
| 3 tbs triple sec liqueur. |
| 3/4 cup top shelf tequila. |
| 3/4 cup
water. |
| 1/2 fresh
lime, juiced. |
| 2 tbs minced
lemon verbena leaves. |
| Lemon verbena
sprigs for garnish. |
| Ice cubes. |
Fill a 32 oz blender-carafe with
ice cubes. Add limeade, triple-sec, tequila, water, lime juice
and minced lemon verbena. Blend on high setting until all
ice cubes are crushed to the point of being slushy. Pour into
wide-mouth glasses; garnish with sprigs of lemon verbena;
and enjoy as juicy company for an open-air repast. |
Poached
Balsamic Pears with Rosemary
Poaching Liquid:
| 2 cups Fredericksburg
Herb Farm Balsamic Vinegar CLICK
HERE |
| 1 teaspoon fresh rosemary finely chopped |
| 1 cup water |
| 1/2 cups
sugar |
| 2 whole
pears, ends trimmed, peeled and cut in half |
In a medium size saucepan, bring
all ingredients (except pears) to a boil over medium - high
heat. Reduce heat to medium, add pears and add enough water
just to cover. Simmer for 20 to 30 minutes or until pears
are tender, turning every few minutes.
Remove from stove and allow pears
to cool in poaching liquid.
When cool, core and slice.
Serve with a little of the poaching
liquid drizzled over the sliced pears arranged on a plate
with a rosemary sprig.
The poaching liquid can be kept
refrigerated and used again. |
A
Cool Peppermint Refresher
Make a weak peppermint tea using
1/2 oz. fresh peppermint and 1 pt. water. Add the juice of
one lemon.
Cool in the refrigerator, add
ice and a sprig of fresh peppermint.
Drink freely to avoid the effects
of the heat. |
Red
and Yellow Tomatoes with Basil Blossoms
Serves 4
| 2 large red tomatoes, sliced |
| 2 large yellow tomatoes, sliced |
| 1/3 pound mozzarella cheese, thinly sliced |
| 3 tablespoons
extra virgin herb olive oil |
| 1 tablespoon
balsamic vinegar |
| 2 shallots,
very thinly sliced |
| salt and
pepper to taste |
| 12 basil
leaves, finely shredded |
| 1 tablespoon
basil blossoms |
On a simple serving platter,
alternate red and yellow tomato slices with mozzarella slices.
In a small bowl, mix the olive oil, balsamic vinegar, shallots,
salt, and pepper. Pour the dressing over the tomatoes. Serve
at room temperature. |
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