Camembert
with Edible Flower Preserves
Preheat oven to 350° F.
Place 1 whole Camembert (8 oz. round) on a
lightly oiled baking sheet and bake for 15 minutes.
Remove Camembert to a serving plate.
Using a large spatula, carefully spread Edible
Flowers Preserves on top of the cheese.
Garnish the cheese with fresh organic curly
parsley, slices of pear or apples, grapes.
Accompany with warm French bread or table water
crackers. |
Omelette
Au Fines Herbs
| 5 eggs |
1 tsp. chopped parsley |
| 1/2 cup milk |
1 tsp. chopped tarragon |
| Sea salt & black
pepper |
1 tsp. chopped chives |
| 1 tsp. chopped chervil |
1 Tbs. butter |
Beat
the eggs and milk lightly in a bowl, adding a pinch of salt
and pepper. Have the chopped herbs mixed together in a saucer.
Heat the butter in a hot frying pan, put in the eggs and add
most of the herbs after a moment's cooking. Make the omelette
swiftly, lifting the cooked edges with a spatula and allowing
the uncooked eggs to run underneath. Turn out on a hot dish
and scatter a few chopped herbs over the top
Yield:
Omelette will serve 2 people. |
Lavender-Lemon
Sugar Cookies
1/4
t. fresh lavender flowers
1/4 c. sugar
1 c. soft butter
1/4 c. powdered sugar
1 large egg
2 1/8c. flour
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1/2 t. lemon extract
sugar to sprinkle
In a mini-food
processor, grind lavender with sugar. Cream sugar with butter and
powdered sugar. Add egg. Stir in lemon extract, then flour, soda,
tartar, and salt; blend well. Using large ice cream scoop (1/2 c.
approx. size), scoop-up dough and place on greased cookie sheet.
Flatten dough-scoops with the bottom of a large glass, and sprinkle
with sugar. Bake in preheated 375 degree F. oven for 20 to 25 minutes
or until golden. Cool and serve.
Yield
6 monster cookies. Great
with peach ice cream!
Roasted
Tomato and Garlic Dip
5
large cloves garlic
1 1/2 t olive oil
1/8 t orange oil
pinch of cayenne
freshly ground pepper to taste
2 T chopped basil
15 plum tomatoes, cored and halved lengthwise
1/2 t fresh lemon juice
1 1/2 t salt
2 T chopped Italian parsley
Preheat
the oven to 450 degrees. Lightly coat aluminum foil with vegetable
spray, wrap garlic cloves and roast for 10 minutes. Leave garlic
wrapped while roasting tomatoes, then peel. Lightly coat baking
sheet with vegetable spray ad place the tomatoes on it cut side
down. Roast until soft and slightly browned, about 20 minutes. Place
tomatoes in a food processor with the olive oil, orange oil, garlic,
lemon juice, cayenne, salt and pepper Chop briefly. Place in serving
bowl and stir in parsley and basil.
Yield 2
cups.
Semillon
Herb Pie
2
lbs. boneless, chicken breasts, cut into strips. Salt and pepper
to taste.
2 Tbs. fresh lemon thyme leaves
3/4 lb. ground pork
3/4 lb. ground turkey
4 slices bread, crusts trimmed, torn into pieces
1/4 C Semillon wine
2 Tbs. water
2 Tbs. chopped fresh lemon verbena leaves
Grated zest of 1 lemon
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 recipe (2 crust) pie pastry
1 egg yolk, beaten
Season
chicken with salt and pepper to taste. Roll in thyme leaves. Mix
pork, turkey, bread, wine, water, lemon verbena, lemon zest, eggs,
q/2 tsp. salt and 1/4 tsp. pepper in bowl. Roll 2/3 of the pastry
1/8 inch thick on floured surface. Line bottom and side of 9 inch
springform pan with pastry. Layer turkey mixture and chicken strips
1/3 at a time in pan, ending with turkey mixture. Roll remaining
pastry into a circle on floured surface. Fit over pie, sealing edge
and cutting vents. Roll pastry scraps; cut into decorative pieces.
Brush crust with egg yolk. Decorate with cutouts; brush with egg
yolk. Bake at 325 degrees for 1 3/4 to 2 hours. Cover edge with
foil if needed to keep pastry from browning too quickly. Cool on
wire rack. Serve with Semillon Wine Sauce.
Yields
6 to 8 servings.
Semillon
Wine Sauce
We
think our Semillon Wine Sauce is good enough to be
served on other delicious dishes. Tell
us how you use this scrumptious recipe. |
Yields
1 1/2 to 2 cups.
|
2
Tbs. Semillon wine
2 egg yolks
1 Tbs. grainy mustard
1 clove garlic, minced
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh dill
1/4 tsp. salt
1/8 tsp. white pepper
1/2 C extra-virgin olive oil
1/2 C canola oil
Combine
wine, egg yolks, mustard, garlic, dill, parsley, salt and
pepper in food processor or blender container. Process until
finely chopped and well blended. Add oils gradually with food
processor running, allowing the sauce to thicken as oils are
added. Add more wine if sauce is too thick. |
Flower
Power Fruit Dressing
2 T. Edible
Flower Preserves
Juice of 1 Orange
1/4 C. Vanilla Yogurt
Soften preserves in microwave on Medium for 20 seconds.
Combine with orange juice and yogurt in bowl; mix well. Serve chilled
over fruit salad.
Yield: 1/2 cup
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