HERBS 'N SPICES: RECIPES

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HERBS 'N SPICES: RECIPES

 

This is the time of year to be thinking of areas you

May want to turn into an herb bed next spring. I

Have a 25 foot circle that was rototilled up in the

Spring but was still not ready to use. I placed a

Layer of hay very thickly over the bed and will add

More this fall with some other organic material. It

Will be ready in the spring to plant with herbs. I'm

Also experimenting with doing this to an area in a

Former pasture without the rototilling, using hay,

Grass clippings and compost. Double digging is

Not an easy process and I'm trying out alternatives.

I also add lime and some organic fertilizer. This

Summer I found two drawings of Native American

Gardens in a historical museum that were very

Fascinating, and I'm going to research that also

And will share as I find out more.

 

This week I also have a couple of great recipes:

 

Lemon-Rosemary Apple Cobbler

From Vermont Kitchens Revisited

(Out of print)

Serving Size : 6

 

FILLING:

1/2 teaspoon dried rosemary leaves

1/3 cup granulated sugar

2 tablespoons fresh lemon juice

Rind of 1/2 lemon -- grated

1 1/2 pounds apples, peeled (5 cups) -- cored and sliced

 

TOPPING:

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon dried rosemary -- crushed fine

3 tablespoons unsalted butter, cold -- cut up

1/3 cup light cream -- or milk

Filling: Heat oven to 450 degrees. Have ready a heavy dish,

A 9-inch pie plate, or a single layer cake pan.

 

Crush the rosemary as fine as possible. Place in a large

Bowl. Add sugar, lemon juice, and rind. Stir to mix. Add

Apples, stirring to coat. Arrange in baking dish. Topping:

Mix dry ingredients into medium sized bowl. Add butter

And cut in with pastry blender or knives until mixture is

The consistency of coarse cornmeal. Add cream or milk

And stir until a soft dough forms. Knead on lightly floured

Surface 10-12 times. Roll to fit baking dish, place over

Apples, seal edges, and cut slits. Bake 25-30 minutes

Until golden. Serve warm with cream.

 

LEMON BALM COOKIES

Renate, a visitor sent me this recipe:

 

Lemon Balm Cookies

 

1/2 cup butter or margarine

1/2 cup granulated sugar

1 egg, beaten

2 cups all-purpose flour

1/4 cup finely chopped lemon balm

 

Cream butter and sugar together. Add egg, flour and lemon

Balm. Mix until the dough is firm. Wrap in plastic wrap. Chill

For 1 hour. Heat oven to 350 F. Have greased cookie sheet

Ready. Roll out the dough on a lightly floured surface. Cut

Cookies with cookies a pastry cutter. Place on cookie sheet.

Bake for 10-12 minutes. They are done when they are just

Turning brown at the edges. Cool on a rack. Makes about 16

Small cookies

 

ROSEMARY HERB SALT

 

3 ounces kosher salt

1 bunch rosemary, chopped

 

Combine the salt and herbs in a blender until the two

Combine. Spread the mixture on a baking sheet--I cover

With parchment paper. Bake at 225 degrees F. For 15

Minutes or until the herb salt is dried. Remove and cool

The salt. Then crumble with your fingers and add to jars.

Place on the lid and store in cupboard. Use for meats,

Breads, stews, soups etc.

 

Note: you can use any combination of herbs for this.

Lemon herbs make a wonderful salt for seafood!

Old Fashioned Living

 

 

 

 

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1/3/04

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