The herbs are growing with wild abandon
It's good to have an endless supply of fresh herbs again
right outside the door.
And so today
with not much on the schedule,
I spent most of the day in the kitchen
Making herbal treats
Apple Rosemary Jelly
Herbed Pickled Eggs
Chive Butter
Stewed Rhubarb
Fresh Goat Cheese with Olives, Lemon and thyme
Rosemary Flatbreads
The jelly, butter and eggs were all for the "pantry". I'm planning on using the jelly on a pork roast for Sunday Lunch; the butter is great to use as a topping for plain grilled meat, baked potatoes, biscuits (whether cheddar or plain), and as the fat to cook scrambled eggs in.
The eggs are for Husband Jim
A snack or an addition to lunch.
He loves pickled eggs.
The goat cheese and flatbread . . .
Made a great appetizer tonight
With martinis shaken not stirred (and extra olives!)
Dinner was a new recipe as well
Hoison chicken breasts, brown rice and quinoia and steamed Farmer's Market broccoli
It's after dinner and I'm thinking that the rhubarb might not make it for breakast . . .
It might be perfect for a bedtime snack!
The recipes:
Apple and Rosemary Jelly
2 1/2 c. apple juice
1 cup rosemary
4 c. sugar
1/4 c. cider vinegar (or lemon juice)
3 ounces liquid pectin
Fresh herb sprigs
Bring the juice to a boil and pour it over the fresh herbs. Cover and steep until the liquid has cooled. Strain, pressing all the liquid and flavor out of the herbs.
In a non-aluminum saucepan combine 2 cups of herbal infusion with the sugar, vinegar. Bring the mixture to a boil over high heat and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil stirrirng, and boil for exactly 1 minute. Remove the jelly from the heat and skim off any foam.
If you are using resh herbs as decoration, place a fresh herb sprig in each jar and hold it in place with a sterilized spoon or chopstick. When the jelly is nearly set, remove the spoon or chopstick and the sprig will stay in place.
Note: You can process the jars in a boiling water bath but I prefer to make such a small amount that I just refrigerate mine.
Herb Pickled Eggs
12 hard cooked eggs, peeled
2 bay leaves
1 sprig thyme
3 T. coarsely chopped chives
3 sprigs Italian parsley
1 small chili pepper fresh or dried
12 whole peppercorns
3 cups white vinegar
Layer the eggs and herbs in a jar with a tight fitting lid. Cover with the vinegar and seal. Let stand in a cool dark place for 1 week before using. The eggs will keep for about two months in the refrigerator.
Chive Butter
1 stick unsalted butter at room temperature
3 Tablespoons fresh herbs
Chop the herbs very fine. Cream the butter and blend in the herbs. Shape as desired and chill or freeze up to 6 months. If I am going to use mine right away, I like to put them in half pint canning jars.
Stewed Rhubarb
4 cups of rhubarb cut into 1 inch pieces
1 cup sugar
1/2 c. water
Heat sugar and water to boiling, stirring occasionally. Add rhubarb. Simmer about 10 minutes or until tender and slightly transparent. Four drops of almond extract add a special flavor.
Fresh Goat Cheese with Olives, Lemon and Thyme
1/2 cup assorted olives
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounces) fresh goat-cheese medallion
Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
Serve olive mixture over goat cheese.
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounces) fresh goat-cheese medallion
Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
Serve olive mixture over goat cheese.
Rosemary Flatbread
1 3/4 cups unbleached all-purpose flour
1 T. chopped rosemary plus 2 (6 inch) sprigs
1 t. baking powder
3/4 t. salt
1/2 c. water
1/3 c. olive oil plus more for brushing
Flaky seat salt such as Maldon
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
