Two of my favorite things are cooking with herbs and teaching classes about cooking with herbs.
It's a rite of Spring -- herbal cooking classes. It's a way of life at Linderhof -- cooking with herbs.
Saturday, friend Shirley Ann and I headed north to Red Cedar Gardens for a class that I was teaching on cooking with herbs . . . and today I will head north again for I'll teach a second class at Red Cedar.
Ricki from Red Cedar is a master at tables and the table that she prepared for the class was no exception . . .
A beautiful display and I, of course, added a few touches of my own --
A photo of Linderhof's herb garden . .
Ricki's wonderful thyme and pansy living wreath used as a centerpiece with a nest holding cherub in the middle. It's the same type of wreath that hangs on Linderhof's garden gate -- but Ricki's much nicer than mine!
A bit pitcher of fresh herbs (to be used in the class) as well as some of my favorite herb books -- and, of course, some brochures on Fort Scott.
And the food . . .
Rosemary Orange Fairy Cakes
(decorated with fresh rosemary sprigs or orange pansies)
Chive Scones served with thyme butter
We also served Linderhof's chicken salad -- three ways -- plain, with chives and with dill. It's the best way to tell what difference herbs really make.
And to sip on, icy glasses of lavender lemonade.
It wasn't a sampling -- it was a meal!!!
Cooking with herbs is easy -- just take a favorite dish and enhance it's flavor with fresh herbs!!!!
No need for an herbal cookbook. The scones and the fairy cakes were just regular recipes that I added herbs to!
It's Saturday and time for Your Favorite Things Saturday and my favorite things are herbs in the garden, herbs in the kitchen, and sharing my love of cooking with them with others!
Please join Laurie at Bargain Hunting With Laurie for Favorite Things Saturday!
You can find the recipe for the Rosemary Walnuts HERE.
ORANGE ROSEMARY FAIRY CAKES
1 stick soft butter
1/2 c. sugar
3/4 c. flour
1/2 t. baking soda
1 t. baking powder
2 t. vanilla
2 to 3 T. milk
grated rind of 1 orange
1 T. fresh rosemary, minced
Preheat oven to 400.
Put all of the ingredients (except for the milk) into a food processor and blitz until smooth. Pulse while adding the milk down the funnel to make a smooth dropping consistency. Divide the mixture between 12 muffin tins lined with paper and bake in the oven for 15 to 20 minutes. Cool for a while in the tin on a rack and then remove them from the muffin pan and cool completely on rack.
Frost with Royal Icing:
2 large egg whites
3 c. powdered sugar
1 t. lemon juice
Combine the egg whites and powdered sugar in a medium size bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another ocuple of minutes until you reach the right spreading consistency for the fairy cakes.
WHIPPED CREAM HERBAL SCONES
1 1/2 c. flour
4 t. baking powder
3/4 t. salt
1 c. cream
1 to 3 T. fresh herb, chopped
Mix. Knead slightly, roll to 1/2 inch thickness and cut into 2 inch rounds. Bake on ungreased pan at 425 for 10 to 12 minutes.
NOTE: You can use 1 1/2 c. of herbed flour and omit adding the fresh herbs.