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Herb Vinegar Recipes
Balsamic Asparagus 1 pound asparagus cleaned 2T olive oil 1T balsamic vinegar (herbes de Provence or scarsbrough fair) Salt and pepper (about 1t of each, your taste may differ) Put asparagus in jelly roll pan, drizzle olive oil and balsamic. Sprinkle salt and pepper. Broil for 5 minutes, turn asparagus over and cook 5 more minutes. Easy salad dressing 2T oil (olive oil, veggie, any oil of your liking) 1T herb infused vinegar Salt and pepper to taste I like to start with a 1:1 ratio. You can also sweeten your dressing by adding a sweetener (sugar or stevia) Herbal Honey Salad Dressing 1/2 Cup cooking oil 1/3 Cup sugar 3 Tablespoons honey 3 Tablespoons herbal vinegar 2 Teaspoons lemon juice 1/2 Teaspoon grated onion 1/2 Teaspoon dry mustard 1/2 Teaspoon paprika 1/4 Teaspoon salt Combine all ingredients and whirl in blender or shake vigorously in a jar. Vinaigrette Salad Dressing 2 Tablespoons herbal vinegar 2 Tablespoons lemon juice 2 Tablespoons cooking oil 1/8 Teaspoon salt 1/4 Teaspoon dry mustard Pepper to taste Combine all ingredients and whirl in blender or shake vigorously in a jar. Basil Vinegar Chicken 1/4 Cup margarine or butter 1 Large onion, finely chopped. Chicken pieces 1/2 Cup basil vinegar 3/4 Cup sour cream Melt butter in frying pan and add onion. Cook onion until soft. Add chicken pieces and cook over low heat until chicken is done. Remove chicken from pan and add vinegar to pan, stirring to loosen all bits from the pan. Simmer for 5 minutes, stirring frequently. Add sour cream to vinegar mixture and mix thoroughly but do not allow to boil. Pour the heated sauce over the chicken. This is good served with rice. Experiment with other vinegar flavors. Potato Salad 6 medium potatoes 1/4 cup Dill vinegar ( or other herb infused vinegar) 2 Tablespoons sugar 1/4 cup chopped onion 1/4 teaspoon black pepper 1/2 cup mayonnaise 1/2 chopped celery 2 hard boiled eggs, chopped up Cook potatoes in boiling water until tender (about 30 minutes). Drain the potatoes, cool until you are able to handle them, then peel the potatoes and cut into cubes. Pour the vinegar over potatoes then sprinkle with sugar, onion and black pepper. Let sit 30 minutes then add remaining ingredients and refrigerate. Salad Burnet Cucumber Salad 2 Medium cucumbers 1 Tablespoon salt 1/2 Cup Salad Burnet herbal vinegar 2 Tablespoons sugar 1 small onion, sliced Wash cucumbers and slice thinly. Place cucumber slices in a bowl and sprinkle with salt. Let stand 2 hours, then drain off any liquid that has formed. Add onion to cucumber slices. Combine Salad Burnet vinegar and sugar and pour over the vegetables. Refrigerate at least 4 hours before serving. |
Lavender Jelly
5 1/2 cups apple juice 1 1/2 cups fresh lavender blossoms 1 box MCP pectin 1/2 cup lemon juice 7 1/2 cups sugar Wrap the blossoms in cheesecloth and tie. Drop the lavender bundle into the apple juice in a heavy saucepan and bring to boil. Remove from heat and let steep. Remove blossoms and add pectin, lemon juice and sugar. Cool and seal according to package.Great as a dressing for fruit salad. Just stir one tablespoon into fresh fruit. Herb Paste
12 sprigs of thyme or lemon thyme 12 sage leaves 6 sprigs of rosemary 6 garlic cloves quartered 1-2 T. peppercorns Rub fresh herbs on roast, flank steak or London Broil and refrigerate for at least six hours before grilling. Herbal Honey Butter
Mix 1 cup softened butter with !/2 cup honey. Sensational as a toast or muffin topper or as a chicken glaze. Honey Fruit Dip Add 2 1/2 T. honey to 1 cup of yogurt or sour cream. Use to top fruit salad or as a dip for fresh fruit. Meat marinade Brush herbal honey on roasts, chops or chicken for a delicious glaze and great taste. Salad Burnet and Lemon Salad Dressing
Chop a small bunch of burnet 6T of lemon or burnet vinegar Pared peel of lemon cut in long strips 1T clear honey 3/4 cup olive oil Salt and pepper Cut half of the lemon peel in tiny bits and add other ingredients. Save a few burnetleaves and half the lemon to add later. Make sure with the lemon that you have zest and not too much white. Rosemary RecipesRosemary Glazed Carrots (serves 3-4)
12 long thin carrots, peeled but not cut 1/2 to 1/3 cup honey (warmed with sprigs of rosemary and left to stand for 30 minutes to an hour) 2 T. butter Sprig of rosemary Cook carrots in a few tablespoons of water in the microwave until tender but firm. Warm the honey, strain out the rosemary and add butter and thoroughly blend. Drain water and toss carrots with honey mixture. Mince fresh rosemary and sprinkle lightly over the dish. Rosemary Shortbread Cookies
1 1/2 cup flour 1/4 cup powdered sugar 9 T. butter 4 T. butter 4 T. rosemary, finely chopped 1 T. granulated sugar to sprinkle on top Mix sugar and butter. Add flour and rosemary. Knead until soft. Roll out to 3/8” thick. Cut cookies. Bake in 350’ oven until light golden color. Sprinkle tops with sugar. Herb Farm Rosemary Lemonade
Boil a quart of water. Add six 4”-5” sprigs of fresh rosemary and let steep over low heat for 45 minutes. Strain rosemary and save the “tea”. Combine with the juice of 3 freshly squeezed lemon and 3/4 cup sugar. Add a sprig of rosemary and enjoy. |
Salad Burnet Dip
1 cup fresh Salad burnet leaves (use leaves when young. Herbs can get bitter with age)
1/4 cup fresh mint leaves
1T lemon juice (or herb infused Three Bird Vinegar)
1/4t salt
1 cup low fat sour cream or plain yogurt
1/4t pepper
Pulverize the burnet, mint,lemon juice and salt in a food processed or mortar and pestle.
When smooth, pour into a bowl and add sour cream and black pepper. Let sit for an hour to allow favors to blend.
1 cup fresh Salad burnet leaves (use leaves when young. Herbs can get bitter with age)
1/4 cup fresh mint leaves
1T lemon juice (or herb infused Three Bird Vinegar)
1/4t salt
1 cup low fat sour cream or plain yogurt
1/4t pepper
Pulverize the burnet, mint,lemon juice and salt in a food processed or mortar and pestle.
When smooth, pour into a bowl and add sour cream and black pepper. Let sit for an hour to allow favors to blend.
