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Roasted Elephant Garlic
1 fist of elephant garlic
1T of virgin Olive oil

Preheat oven to 350. Place whole fist, or loose cloves, in a baking dish ( or garlic roaster) drizzle with oil and cover with foil. Bake for 45 min. or until cloves are soft. When cool, snip the tip off the cloves and use a knife to remove the softened garlic and spread it on crackers, bread etc.



1 cup extra virgin olive oil
1 fist roasted elephant garlic- see above recipe

Squeeze the pulp from the cloves of the roasted garlic. Mash this mixture and add it to the oil, mixing well. This may be brushed on a foccaica or used as a dip for your favorite bread. Any left over oil needs to be refrigerated. This is very important due to possibility of botulism forming in the oil.

Basil- Garlic- Chili Vinegar
Fill a sterilized glass jar 2/3 full of fresh basil,15 chiles and 2 cloves of garlic. Top off this mixture with heated vinegar and seal. This will be ready in about two weeks. Strain and pour into clean jars adding a few chilies. This is a spicy marinade and great for a southwestern dressing.


Herb garden Vinegar
1 C. of mixed herbs, such as Marjoram,Chives, Parsley and Basil

2 C.s of vinegar

Add both ingredients to a glass pot and bring just to a slow boil, remove from heat and pour into sterile jars and seal. Allow to sit for 4 weeks, strain and pour into clean jars. This is good to have on hand for a fresh summer salad.


Raspberry or Blueberry Vinegar
Fill a clean glass jar with fresh raspberies or blueberries to within 2" from the top. Heat white vinegar until bubbles just begin to appear and pour over berries. Seal the jar and allow to sit for 3 weeks. Strain and pour into clean jars. This is wonderul as a marinade on pork ( raspberriers) or a splash on a fruit salad.

Raspberry Vinegarette                                                                       3/4 C of Raspberry vinegar                                                                     1/4 tsp. salt and pepper                                                                        I T and 1 tsp. of sugar ( or to taste)                                                        1 garlic clove ( through a press)                                                             1 T dijon mustard                                                                                  Combine all ingredients and shake well to blend. Can be stored in the fridge for several weeks. Add sugar to taste depending onthe sweetness of your berries.

                                                                                  
Lavender Tea Cookies with frosting
1 tablespoon dried lavender flowers
1 cup butter at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 tablespoons milk
2 cups all-purpose flour
1/8 teaspoon salt

In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.

Preheat oven to 325 degrees F.

Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets.

Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting. Makes 2 dozen cookies.

Lavender Frosting:
1 cup powdered sugar
2 tablespoons dried lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enought milk to make frosting easy to spread). Spread on cooled cookies.

Blackberry and Lavender sorbet
1/2 C of sugar

1 C. of boiling water

1pint of berries

1/2 C. of lavender flowers


Dissolve sugar in the water and cool. Puree half of the fruit with the lavender in the blender. Stir the cooled sugar mixture into the puree, and add remainng berries. Freeze in an ice cube tray or ice cream freezer until semi-hard. stir up with a fork( should be crystalline consistency) Freeze until very firm. remove from freezer 10 mins. before serving, garnish with fresh lavender or a sprig of mint.

Lavender Cookies
Makes approx 2 dozen,

Ingredients:

1/2C. butter

1/2 C.sugar

1 egg

1T lavender blossoms( organic)

11/2 C flour



Cream the butter and sugar, until smooth. Beat the egg and blend with the butter mixture. Mix in the dry ingredients, until smooth. Drop by spoonfuls onto a greased cookie sheet. Bake until lightly browned, about 18 minutes in a 350 degree oven.

Remove to cooling racks at once and sprinkle with more lavender ( optional 1 additional T).

Herbal Sour Cream Pound Cake

This cake can be made with a choice of herbs. Our favorites are Lavender and Rosemary.

One yellow cake mix                                                                             4 eggs                                                                                               8 oz. sour cream                                                                                1/2 C of sugar                                                                                 3/4C of oil                                                                                          2 T of crushed herbs of your choice

Mix all ingredients and beat on medium speed for 4 minutes and place in a greased and floured tube or bundt pan. place in a preheated oven ( 325 degrees) and bake for 45 minutes until  it begins to pull away from the sides. Cool on a rack for 20 minutes, and then remove form the pan.  Dress with the folllowing glaze if desired.

Glaze- Take 1 C of water, add 2T of crushed herbs and bring to a boil, strain off the herbs and mix 1/2 c of confectioners sugar. This will make a very lite but flavorful glaze to dress the cake with after it has been cut into serving pieces.

Herb De Provence Spread

8oz. of cream cheese and 2 T of Herb  de Provence Blend   mix well and allow to sit in the refrigerator. Spread onto crackers of your choice.

Roasted Peppers/Rosemary

Yukon Gold Potatoes (2 lbs for 6 people) quartered or cut into 1” pieces                                                                  

4 T of No Salt blend

Spray a cookie sheet with a no stick spray

Place potatoes in a single layer on the cookie sheet, sprinkle with No Salt blend and roast for 45 mintes at 350. Move around  to keep from sticking.

Enjoy!

Comfrey Tea

While not the normal recipe you might expect on a recipe page and definitely not taken internally- I call this my magic elixir. Many of you have told me that you drink Comfrey Tea and it has health benefits. It does, however it is now on the NOT to be taken internally list. It can cause problems in animals ( including us) so we only use it after it has decomposed but is still full of all its goodness.

We do not use any chemical fertilizers in the garden- only Comfrey Tea. This amazing plant is a bio-activator and speeds up decompostion and metabolism, perfect if you have a compost pile. If you want to add it to your pile, then plant one Comfrey near it, cut the leaves and add them to your pile and watch your pile cook. We do this, however for a quick jolt to refresh plants in the garden we make a liquid version.

Fill a 5 gallon bucket with comfrey leaves and water- as many leaves as you can. Allow it to decompose- time varies with the temperature,  it will be a lot quicker in the heat of the summer. When it has turned into a brown gelatinous mess, and the odor isn't too offensive, place one cup to 2 gallons and stir. We water everything in the garden ONCE a year with this mixture.

Once you try it you will not go back to any kind of man-made chemical fertilizer and your plants, and the critters in the garden, will love you for it.