Rockport Herbies

Sunday, November 10, 2013

Holiday Culinary Herbs Menu Suggestions

Do something different this holiday season with trying some new recipes. Here are some suggestions to brighten your holiday dinner table.

Holiday Culinary Herbs Menu Suggestions

Appetizers:

Spiced Herbed Nuts http://www.epicurious.com/recipes/food/views/Spiced-Herbed-Nuts-240453 or the following:
3 cups mixed pecans, walnuts and almonds

2 tablespoons butter

1 tsp fresh thyme leaves

1 teaspoon ground cumin

1/2 teaspoon ground mustard

1/4 teaspoon cayenne

1/4 teaspoon allspice

1/2 tsp white pepper

1 tsp Kosher salt

Preheat the oven to 350 degrees F. Put the nuts in a mixing bowl and set aside. Put the butter into a small saucepan and place over medium heat. As the butter melts, add the thyme leaves, cumin, mustard, cayenne, allspice, and pepper. Allow to simmer for one minute. Pour the butter mixture over the nuts, add the salt and toss well to coat. Put the nuts onto a baking sheet in one layer. Put the pan into the preheated oven until the nuts are a golden brown, about 20 minutes. Remove and let cool. Serve immediately or keep in a sealed container for 1 week.

Yield: 3 cups

Deviled Eggs
6 to 8 eggs, hard-boiled

1/3 cup mayonnaise or Ranch Dressing or mix of both of these

1 teaspoon horseradish

1 teaspoon Balsamic Vinegar

1 teaspoon stone ground Dijon Mustard

½ teaspoon Kosher Salt

½ teaspoon freshly ground pepper, black or white or both

Paprika

Cut eggs lengthwise and remove yolks; mash yolks with remaining ingredients. Refill into egg whites and sprinkle with paprika. Chill and serve.

**Options:

Add 3 to 4 pieces fried bacon crumbled. Add some to mixture and saving a little to top on the eggs.

Add 3 or 4 green onions finely chopped. Add some to mixture and saving a little to top on the eggs.

Meat Balls with Dipping Sauces http://www.epicurious.com/recipes/food/views/Pork-and-Lemongrass-Meatballs-in-Lettuce-Cups-363971 or the following:
1 1/2 lbs lean ground pork (can use ground turkey or a mixture of ground meats)

2 packages Ramen noodles (Chicken, pork and/or chili flavor--can mix these)

2 tbs. teriyaki sauce or soy sauce

4 cloves finely chopped/minced garlic

1/4 cup finely chopped onion

Chicken broth

Mix crushed noodles with the pork, sauce, garlic, and onion along with the flavor packets. Do not add any salt because both the flavor packets and soy sauce have lots of salt already in them. Roll into golf ball sized balls and drop into boiling chicken broth. Simmer for 10 to 12 minutes; then bake in 450-degree oven for 7 to 10 minutes.

Cook some oriental rice noodles in the remaining chicken broth. Drain it and add cooked snow peas and bean sprouts on top of the noodles and then put the meatballs on top. Add La Choy noodles (the crunchy ones that come in a can), and then serve teriyaki sauce, garlic-chili hot sauce, sweet and sour sauce and hot Chinese mustard on the side to put on top of the meatballs. Also the following dipping sauces are very good with this recipe.

It's really good and easy to fix. You can add different vegetables if you want to. Also rice can be substituted for the noodles. They can be served alone as an appetizer with the sauces.

Dipping sauce by Tyler Florence: 1 cup soy sauce 1/4 cup sake 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce) 1 tablespoon chopped fresh ginger 2 tablespoons chopped fresh cilantro leaves

Dipping Sauce by Wolfgang Puck: 1/2 cup rice wine vinegar 1 cup sesame oil 2 tablespoons minced scallions or green onions Large pinch sugar

Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.

Yield: approximately 1 1/2 cups dipping sauce

Salads:

Chilled Asparagus Salad With Ginger Dressing
Dressing:

¼ cup white wine vinegar

2 teaspoons Dijon mustard

3 tablespoons minced crystallized ginger

1 teaspoon soy sauce

¼ teaspoon salt

¼ teaspoon freshly ground white pepper

1/8 teaspoon wasabi

½ cup canola oil

Blend all ingredients except oil in a food process; with machine running slowly add oil. Cover and refrigerate.

Asparagus:

2 pounds fresh trimmed asparagus (can use either green or white or a combination of the two.)

Blanch the asparagus by placing them into boiling water for 1 or 2 minutes, depending on how crisp you like your asparagus. Remove them and immediately plunge them into ice water to stop the cooking process. Drain and chill in the refrigerator.

Or steam the asparagus until it is tender crispy. Remove them and immediately plunge them into ice water to stop the cooking process. Drain and chill in the refrigerator.

Large lettuce leaves or fresh field greens

Serving:

Black & white sesame seeds, toasted for just a minute or so to release the oils

Lettuce and/or wild greens

Arrange the lettuce on a good size chilled platter, then put the wild greens on top of the lettuce, then arrange the asparagus on top and drizzle with the dressing. Sprinkle with both the roasted black and white sesame seeds. Add a little ginger to the plate for garnish. You can also add some cherry tomatoes for color.

Serves 6 to 8

This is a great dish to take to pot luck dinners or serve as an appetizer. Everyone loves it!
Spinach, Dill & Strawberry Salad
Dressing:

½ cup extra virgin olive oil

¼ cup red wine vinegar

¼ cup sugar

2 cloves minced garlic

¼ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon dry mustard

¼ teaspoon onion powder

Whisk oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder until blended, and then cover and chill at least 2 hours.

Salad:

2 pounds fresh spinach, torn & coarse stems discarded

1 bunch green onions, chopped

½ cup toasted slivered almonds

1 pint strawberries, hulled and sliced

¼ cup chopped fresh dill

Toss spinach, green onions, almonds, strawberries and dill in a salad bowl and just before serving pour dressing over salad and toss.
Mesclun, Fennel & Pecan Salad W/ Lemon Basil Dressing
The Texas Hill Country Cookbook: A Taste of Provence

By Scott Cohen: Executive Chef

Pecans:

1 cup shopped pecans

1 tbs. sugar

1 teas. Water

Pinch of cayenne pepper

Lemon Basil Dressing:

1 bunch fresh lemon basil

1 shallot, chopped

6 tbs. Champagne vinegar

2 tbs. lemon juice

2 eggs

¾ cup canola oil

¼ EVOO

Salt & Pepper

Salad:

1 fennel bulb

¼ # cheese, Parmigiano-Reggiano

4 cups mesclun

16 cherry tomatoes, halved

Salt & pepper to taste
- Pecans:
- Dressing:
- Salad:

Soups:

Butternut Squash Soup with Pumpkin Butter http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Pumpkin-Butter-51122000
Mushroom and Leek Soup with Thyme Cream http://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Thyme-Cream-240443
Pumpkin, Corn, and Lemongrass Soup http://www.epicurious.com/recipes/food/views/Pumpkin-Corn-and-Lemongrass-Soup-240545

Main Dishes:

Tarragon Beef Tenderloin With Béarnaise Sauce
3 pounds beef tenderloin
2 tablespoons black peppercorns, coarsely crushed
3-4 cloves finely minced garlic
4 tablespoons finely minced fresh French tarragon or can substitute with Mexican Mint Marigold.

Preheat the oven to 425°. Roll the beef in the crushed pepper, garlic and tarragon mixture. Place in the oven for 10 minutes at 425°, then turn down heat and roast for approximately another 20 minutes depending on how you like your beef cooked.

Béarnaise Sauce:
1/4 cup white wine

2 tablespoons white wine vinegar
1 tablespoon finely minced shallot
1 teaspoon minced fresh chervil
1 tablespoon minced fresh parsley
1 teaspoon minced fresh tarragon or Mexican mint marigold
1 tablespoon cornstarch
2 egg yolks, lightly beaten
2 tablespoons unsalted butter
Salt and pepper

In a small non-reactive saucepan, combine the wine, vinegar, shallot and herbs over medium-high heat. Bring to a low boil; reduce to 2 tablespoons and strain; discard the solids. Reserve for later use. In the top of a double boiler over simmering water, whisk the cornstarch and ¾ cup water. Stir until thickened 3 to 4 minutes. Stir in the vinegar mixture. Remove from the heat and whisk in egg yolks and 1 tablespoon of butter. Please back over hot water and stir constantly until thickened abou5t 4 more minutes. Do not overcook or let the mixture come close to a boil or it will curdle. Whisk in the butter, salt and pepper. The sauce can be allowed to cool and gently reheated in a double boiler. Yield: 1 cup.
Roast Turkey With Herbal Rub
http://www.holidays.net/christmas/recipes/herbroast2.htm
P.S. Roasted Thanksgiving Turkey I just found the following website with information about brining your turkey on The Food Network:
http://www.foodnetwork.com/recipes/roasted-thanksgiving-turkey-recipe/index.html
Herbed Pork With Asparagus
This recipe calls for a pork loin, but pork tenderloin, whole of sliced, also works well.

1 pork loin about 4 pounds or 2 to 3 pork tenderloins

6 large cloves garlic, minced

4 teaspoons chopped fresh rosemary

1 teaspoon salt

1 teaspoon freshly ground pepper

6 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

2 pounds fresh asparagus

Mix garlic, rosemary, salt, pepper, olive oil, mustard and lemon juice in a small bowl, reserving 1 tablespoon of the mixture.   Rub well into the pork and put in a container or plastic bag and marinate it for a couple of hours.

Preheat over to 425°. Heat a large oven proof pan with a small amount of olive oil. When it is very hot add the pork and turn as soon as it has seared (the searing gets it nice and crunchy on the outside and at the same time, it seals in the juices). As soon as it is seared put it into the oven for approximately 10 minutes, then turn down the heat to 350°. If you are cooking the pork tenderloins, it will take about another 15 minutes to cook. However, if you are cooking a pork loin, it will take approximately 2 hours to cook.   The temperature reading should be 155° to 160°.   Otherwise, if you cook it too much, it will dry out.

If you are using a sliced tenderloin, you can cook this in a large skillet on top of the stove.

Steam your asparagus right before the roast is done and toss it with the reserved garlic mixture. Arrange around the roast when serving.   Serves 6 to 8 people.

Side Dishes:

Baked Cheese Grits
2 cups yellow grits, not quick or instant grits

1 stick (1/4 pound) butter

1 ½ teaspoons salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped garlic

8 ounces cheddar cheese, grated (about 2 cups)

3 eggs

1 cup milk

Preheat oven to 350°. Prepare the grits according to the package directions. Add the butter, salt, pepper, garlic and cheese. Mix until the butter and cheese melt. Beat together the eggs and milk. Add to the grits and mix well. Pour into a square (8 x 2 inch) baking dish. Bake for about 1 hours, or until the mixture sets. Serve immediately. 8 servings.

Courtesy of Emeril Lagasse
Sausage Stuffing
1 16-ounce package corn bread stuffing or make homemade corn bread

1 ½ cups canned chicken broth

14-16 ounces sausage of your choice (I use Jimmy Dean’s sage or hot sausage)

8 tablespoons butter

1 ½ cups chopped sweet yellow onion

¾ cup chopped celery

¾ cup chopped leeks

¾ cup chopped fennel bulb

4 garlic cloves, chopped

¾ cup nuts of your choice or can add and/or substitute with chopped water chestnuts

½ cup raisins or dried currants or dried cranberries

Salt and Pepper

2 large eggs beaten

Preheat oven to 350°. Butter 13 x 9 x 2 inch glass baking dish. Mix corn bread stuffing and chicken broth in a large bowl. Set aside. In a large heavy skillet brown sausage until cooked. Drain and transfer sausage to the bowl with the stuffing. Drain off fat in skillet. Melt the butter in the same skillet over medium heat. Add onion, celery, leeks, fennel and garlic to skillet and cook until tender. Transfer to bowl with the stuffing. Mix in nuts and fruit and season mixture with salt and pepper. Then add beaten eggs and mix. Be sure not to have the mixture to hot when you add eggs or the eggs will cook. Transfer beaten mixture to the baking dish. Cover dish and bake about 45 minutes. Uncover and bake another 10 minutes or until the top is golden and crisp.

Quinoa with Mint, Almonds and Cranberries http://allrecipes.com/recipe/quinoa-salad-with-mint-almonds-and-cranberries/

Vegetables:

Mashed Potatoes With Bay
4 pounds potatoes, Yukon Golds are good, peeled or unpeeled and cut into quarters 1 bay leaf

Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

*Roasted Garlic to taste (optional)

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes, along with the roasted garlic, through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

*Roasted Garlic

Whole heads of garlic

Olive oil

Salt & Pepper

Fresh herbs of your choice (can use oregano, rosemary, thyme, marjoram, chives)

Preheat over to 350°. Cut just the very top part of the garlic off. Place into a piece of foil and drizzle the olive oil over it, add some salt and pepper and herbs and seal tightly. Bake for about 40 to 45 minutes. Remove and serve on crusty bread as a spread. Very good with Italian dishes.

Green Beans With Herbs
4 tablespoons olive oil, butter, or a mix of these

¼ cup freshly chopped onion

2-3 cloves finely chopped garlic

¼ cup finely chopped celery

¼ cup fresh basil, chiffonade

¼ cup fresh parsley, chopped

1/8 cup fresh French tarragon, torn (can substitute Mexican Marigold Mint)

1 teaspoon fresh rosemary, chopped

Salt to taste

Freshly ground pepper to taste

1 pound fresh green beans, snapped and blanched

Sauté onion and celery until tender, then add the garlic, the herbs, salt and pepper and sauté a few more minutes. Gently stir in the beans and continue cooking. (I like my beans crisp for a better flavor and color, but you can cook them to your liking.) If needed, you can add more salt and pepper before serving. Fresh parsley can be added as a garnish.
Scalloped Corn
1 can or about 3 ½ cups corn drained (can use cans of just the yellow or yellow and white or Mexican corn mix—they are all very good)

1 can or about 3 ½ cups creamed corn

2 cups milk or half and half

2 well beaten eggs

½ cup sweet yellow onion, finely chopped

2 cloves minced garlic

2 ½ cups cracker crumbs

Salt & Pepper to taste

½ finely chopped green pepper (optional)

½ cup sliced mushrooms (optional)

1 small can French’s Fried Onion Rings

Mix the ingredients together except for the onion rings. Put into a lighted buttered casserole dish and bake in a 350° over for approximately 45 to 60 minutes or until set, much like a soufflé. Sprinkle the onion rings over the top for the last 5 minutes of cooking.

Breads:

Rolls Herb and Cheese Poppers http://www.epicurious.com/recipes/food/views/Herb-and-Cheese-Poppers-355805
Bread Linda’s Cornbread

Martha White corn meal mix, white or yellow (Don’t use the Jiffy corn meal because it has too much sugar in it.)

Follow the directions on the package,
- 1 egg,
- substitute buttermilk for milk,
- add one 11 oz. can of whole Mexican corn, drained,
- add one cup of shredded cheese,
- add a couple of drops of hot sauce.
and mix well.
- 2 slices bacon
- ¼ finely chopped onion
- 1 finely minced garlic clove (optional)
Chop up two slices of bacon into a cast iron skillet and add ¼ cup finely chopped onion and garlic (don’t let the garlic burn); heat bacon and onion in the oven at 400°; cook until the fat is rendered out of the bacon and the onion is tender. Don’t drain, but pour the mixture directly into the very hot cast iron skillet and cook for the given time on the package.

You can add the following variations:
- pork cracklings, very small pieces
- jalapeños, bell peppers or other peppers
Thyme Popovers http://recipes.foodnetwork.com/user/folder/bread-480077

Drinks:

Red Wine, White Wine, Champaign And Champaign Martinis
Herbal Teas
Gourmet Coffee Served with Kahlua

Desserts:

Pies Linda's Pecan Pie
5 eggs

2/3 cup white sugar

1 1/3 cup white syrup

1 teaspoon vanilla

1/3 cup melted butter

Pecans, about 2 cups

Mix all ingredients well and put into a large unbaked pie shell. Cook at 400° for 10 minutes and then lower the over to 325° and cook for another 30 minutes or until it puffs.

Cookies Rosemary Shortbread Cookies
8 Tablespoons Butter (1 stick of butter)

½ Tablespoons fresh Rosemary, finely chopped (1 ½ teaspoons)

¼ Cup superfine sugar

1 ¼ cups all-purpose flour

Sugar

Cream butter and sugar until smooth. Work in the flour and rosemary to make soft dough; shape into a ball. Roll out on a floured surface until ¼ inch thick, cut into rounds with a 2” fluted cutter. Bake on a greased baking sheet in a 325° oven for 15 to 20 minutes or until the shortbread changes color. Cool on a wire rack and sprinkle with sugar. Makes about 12 cookies.
Cakes Pear Upside-Down Cake http://www.epicurious.com/recipes/food/views/Pear-Upside-Down-Cake-368299

Thursday, October 17, 2013

Relaxing Herb Recipes

Photo from website: http://www.coloradoaromatics.com/product/bath-shower/herbal-bodymassage-oil/

All of the following recipes are from website: http://www.fredericksburgherbfarm.com/recipes/recipes.htm

Relaxing Massage Oil

1/4 C. sesame oil
2 T. almond oil
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1 fresh rose geranium leaf

Combine ingredients with whisk or fork, then let stand for at least 3 hours. Strain mixture into jar through paper coffee filter, or paper towel to remove ground spices and herb leaf. Use liberally during massage.

After use, store mixture in a glass or plastic container and keep in a cool, dry place.

Herb Garden Holiday Potpourri

1 ounce orris root chips
6 drops lemon essential oil
6 drops lemon essential oil
6 drops lavender essential oil
6 drops orange essential oil
2 1/2 cups dried lemon verbena leaves
1 1/2 cups dried lemon balm
1 cup dried rosemary
1 cup dried lavender
1/2 cup dried thyme
1/2 cup dried sage
1/2 cup dried rose petals
1/2 cup dried yarrow blossoms
1/2 cup dried bay leaves
1/4 cup cinnamon sticks broken
1/2 cup lovage root
6 tablespoons dried orange peel

Make the potpourri, combine orris root and oils in small bowl.

Combine all of the other ingredients and stir in the orris root and oil mixture in a large bowl. Cover the bowl.

Let stand out of direct sunlight for 5 days, stirring occasionally.

Package in decorative bags and tie with a festive ribbon and give as gifts for the holiday season.

Herb Vinegar Bath Splash

Mix together
2 ounces fresh or 1 ounce dried, each:
Thyme sprigs and leaves
Lavender sprigs and flowers
Spearmint sprigs and leaves
Rosemary sprigs and leaves
Sage sprigs and leaves
Steep with 4 cups apple cider vinegar or white wine vinegar for several weeks, then strain.

Mix together until dissolved:
1/4 ounce gum camphor
1/2 ounce gum benzoin
3 T grain alcohol
Stir into vinegar, cover and let stand for three days.
Strain, bottle, garnish with fresh sprigs if desired, cap tightly and label.

Essential Oil Tune-Up

...For Mind & Body

State of Mind/Body

Altered State Desired

Tune-up Oil

Groggy, Stupid

Sharp, Focused

Rosemary

Stuffy Nose & Head

Breathe

Eucalyptus, Thyme, Pine, Camphor, Tea Tree

Woozy Tummy

Anchored

Peppermint, Ginger

Irritable/Stressed

Calm, Confident

Chamomile, Basil, Lavender, Jasmine, Patchouli

Depressed/PMS

Well & Wonderful

Lemon Balm, Clary, Sage, Rose Geranium

Up-Tight/Can't Sleep

Relaxed, Sleepy

Marjoram, Lavender, Chamomile

Hung Over

Better

Peppermint, Lavender, Fennel

Sleep-Deprived

Human

Lemongrass, Rosemary

Brrr!!!

Toasty

Juniper

Sweltering

Really Cool

Peppermint

Tuesday, October 15, 2013

"Holiday Culinary Herb" program which we are presenting at the South Texas Botanical Gardens in Corpus Christi on Saturday, November 2 from 10:00 until noon!

Hello Herbies!

Cindy has brought it to my attention that we should be making our plans for our "Holiday Culinary Herb" program which we are presenting at the South Texas Botanical Gardens in Corpus Christi on Saturday, November 2 from 10:00 until noon!

Website: http://www.stxbot.org/

HERBS FOR HOLIDAY COOKING

Saturday, November 2, 10-noon

This cooking workshop teaches people how to use herbs in their holiday cooking and includes samples of delicious new treats to wow your family and holiday guests.

MEMBERS $3. Non-members $3 plus general admission.

I was thinking that some of us can do an oral presentation on the herbs and then do the cooking demonstrations with tastings. Lois has agreed to do the cooking demonstration for the rosemary cookies. OK, which of you are going to volunteer to help with either and/or the program and/or the cooking demonstrations?! Suggestions please. The following are some Blogs from our Rockport Herbies Blog on holiday herbs. Check them out for information, and then send us suggestions, PLEASE!

NOVEMBER 23, 2010: TURKEY DAY FOODS & HERBS—OLD AND NEW http://rockportherbies.blogspot.com/2010/11/turkey-day-foods-herbsold-and-new.html

DECEMBER 4, 2010: DECEMBER, CHRISTMAS AND WINTER HOLIDAY HERBS http://rockportherbies.blogspot.com/2010/12/december-christmas-and-winter-holiday.html

DECEMBER 12, 2012: MERRY CHRISTMAS AND HAPPY HOLIDAYS http://rockportherbies.blogspot.com/2012/12/merry-christmas-and-happy-holidays.html

DECEMBER 19, 2012: THE TWELVE HERBS OF CHRISTMAS

http://rockportherbies.blogspot.com/2012/12/the-twelve-herbs-of-christmas.html

I will gladly drive over there. I can fit 7 passengers in my SUV! We can caravan if necessary. It takes about an hour to get there, so I figure we need to leave here around 8:00 to give us an hour to drive and an hour to set up. Let Cindy, Ruth and/or me know! Hope to see you soon!

Great Gardening,

Linda

Linda T. Collins
Rockport Herb & Rose Study Group
Post Office Box 1988
Rockport, TX 78381
361-729-6037 (Land)
713-582-2268 (Cell)
361-729-6058 (Fax)
http://rockportherbies.blogspot.com

Monday, October 14, 2013

Herbal Vinegars

Here is an article about Herbal Vinegars that I published earlier this year on our Rockport Herbies Blog.

http://rockportherbies.blogspot.com/2013/03/herbal-vinegars.html

Enjoy!

Photo courtesy of Mountain Rose Herbs.

“Herb Vinegars”

Hey Herbies!

We had a really fun “Herb Vinegars” program last Wednesday, October 9, 2013 with everyone taking home a bottle of herb vinegar. We had an assortment of vinegars, herbs and jars to choose from, so no two vinegars were the same.

Here is more information on herbal vinegars by Michael Bettler! They make great presents!

Christmas gifts from the herb garden

By Michael Bettler
Lucia's Garden

The fine thing about having an herb garden is that you can harvest all year and create garden gifts all year. There is always something to be done in the garden and always something to be done in the kitchen. Seasonal gifts in December are gifts that can be remembered long after the season is over.

One gift that you can make inexpensively is herbal vinegars and herbal oils to be given as presents "From My Garden to Your Kitchen."

Making fine herbal vinegars is not that much a problem to make. Buy natural flavored vinegars: white wine vinegar, champagne vinegar, clear apple cider vinegar, rice wine vinegar, and red wine vinegar. These vinegars are softer and you taste more of the herb in these vinegars. (The 5% and 10% "White" vinegars can be too acidic or sharp as the final product.) Don't buy more than you want to give away. The 16. oz vinegar bottles are the perfect gift size.

Go to your grocery store and buy any of the above listed vinegars in quantities of five bottles, all the same or mixed. When you get home, put all the bottles in warm water to soak off the labels. Search in the fridge, under the cabinets or in the pantry for an open bottle of vinegar you are using.

There are three parts of any commercial screw-on vinegar bottle lid: the child-proofed plastic seal, the metal screw-on lid, the plastic seal in the top of the lid, and a plastic "shaker-pour" spout. Strip off the plastic seal and discard. Unscrew the metal lid and set aside the lid. Pry out the "shaker-pour" spout out and discard.

From only one bottle of new vinegar, pour about 1/8 to 1/4 of the new vinegar into the bottle of the old vinegar you are now using.

Go out to your garden and harvest what you want of one herb or of a combination of herbs. Gather a "hand full" of herbs for the first bottle of vinegar. Bring them back whole into the kitchen and spread them out on the kitchen table or the sink counter. Do not "wash" or rinse the herbs in the sink. (If you do, you will wash away some of the herb's flavor oils in its leaves and branches and you will then have to thoroughly air-dry them before putting them in the vinegar. Water in the vinegar will cloud it.)

Inspect the herbs for the vinegars and discard any yellowed or bug kissed leaves, as well as any that seem distressed or unhealthy. (Put these leaves in your kitchen compost or discard.) Pick all the leaves off their stems or twigs. Set these into two piles do not throw away the stems and twigs. (The stems and twigs make great package decoration, twig bundles for grilling smoke, or can be put into an old teapot to be put on the stove to boil, infusing the kitchen and the whole house with the scent of a herb potpourri.)

Now pack as many of one kind of herb leaf as you can into one bottle of new vinegar, using a Chinese chopstick as a plunger, in order to get as concentrated of a flavor as possible in one bottle. When you have nearly topped off the bottle, screw the lid on tight and set it aside, labeling the bottle "Basis Vinegar" or "Rosemary Vinegar" or "Thyme Vinegar." (Use one bottle of new vinegar for each individual herb, or pack several herbs in one bottle and call it "Bar-b-q Vinegar," "3-Herb Blend," "7-Herb Blend," or "Herbs de Provence Blend.") Lay the bottle on its side in the pantry at room temperature and forget it for about 4 weeks while Mother Nature infuses the flavor oils into the vinegar.

After the four weeks, bring your vinegar bottles out of the pantry, open them to inspect, smell and taste each one. If they "pass," go out and buy four new bottles of "unflavored" vinegar at the grocery store, soak the labels, remove the seals, open the tops and remove the "shaker-pour" spouts. Now pour off 1/4 of each bottle into an already existing bottle of vinegar and then replace what you have discarded with the new herb-flavored vinegar. Put a single herb stem in the bottle to identify it later and screw on the lids back on.

Cut lengths of ribbon for each bottle and write a note saying "From My Garden To Your Kitchen" and you now have a wonderful kitchen gift to give to a friend, for salads, marinades or when ever you need a flavored vinegar.

Courtesy of Texas Gardener's Seeds for November 29

❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀

We discussed the problems with using fresh garlic, and it was suggested that we not use it. I waited until I got home to make my jar of herbal vinegar. I found an unopened jar of NAKANO - Roasted Garlic Seasoned Rice Vinegar. So I used it with oregano, rosemary and dark opal basil and have it stored in a cabinet. It's looking good!

http://www.mizkan.com/Brands/Nakano/Nakano-Products-Flavors/Roasted-Garlic-Seasoned-Rice-Vinegar.aspx

❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀

The following websites have more information about “Herb Vinegars”:

http://www.theherbcottage.com/10-11_files/Herbal%20Vinegar.pdf

http://rockportherbies.blogspot.com/2013/03/herbal-vinegars.html

http://www.allfreecrafts.com/giftinajar/vinegar-oil.shtml

http://www.ext.colostate.edu/pubs/foodnut/09340.html

http://www.versatilevinegar.org/todaysvinegar.html

http://whatscookingamerica.net/HerbVinegar.htm

http://www.mountainroseherbs.com/newsletter/10/september/herbalvinegars.php

http://www.motherearthliving.com/food-matters/make-flavored-vinegars-with-herbs.aspx#axzz2himQAtIk

Photos courtesy of Mountain Rose Herbs.

Key Lime Cookies & Spicy Roasted Pumpkin Hummus

At our October 2013 "Herb Vinegar" program, Sandy treated us with key lime cookies, spicy roasted pumpkin hummus and crackers to enjoy the hummus. Here are the recipes! Enjoy!

Key Lime Cookies

Ingredients

½ c. butter

1 c. white sugar

1 egg

1 egg yolk

1 ½ c. all-purpose flour

1 tsp. baking powder

½ tsp. salt

¼ c. fresh lime juice

1 ½ tsp. grated lime zest

½ c. confectioners’sugar (for decoration)

Directions

Preheat oven to 350 degrees F. Grease cookie sheet.

In a large bowl, cram butter, sugar, egg and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt, then blend into the creamed mixture. Form dough in to ½ inch balls, and arrange on prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners’ sugar over cookies while still warm.

Note - I do not grease the cookie sheet, just spray with Pam. My cookies took longer to bake. Its hard to make a ½ inch ball. I just kept checking them after 10 minutes and depending on the size, they took up to 14 minutes.

Spicy Roasted Pumpkin Hummus

Ingredients

1 ½ c. pureed roasted sugar pumpkin (can use canned)

1 can chickpeas, rinsed and drained

2 T. tahini paste

1 clove garlic

1 tsp. cayenne pepper

¼ tsp. cinnamon (more to taste)

1 T. olive oil

2 T. lemon juice (fresh squeezed)

Salt and pepper to taste

Directions

Puree chickpeas and pumpkin until fairly smooth. Add tahini, garlic, cayenne, cinnamon, olive oil and lemon juice until smooth. Add salt and pepper to taste.

Note - I like ‘spicy’ stuff but the cayenne was too much for me! I would try a 1/8 to ¼ tsp. and taste. I do use more cinnamon but it is up to you how cinnamon empowered you want it. I have used fresh pumpkins but think the canned is fine. I save baked fresh pumpkins for PIE! Enjoy!

Tuesday, October 1, 2013

"Herbal Vinegars: Hands on Demonstration" October 9, 2013

WHAT: "Herbal Vinegars: Hands on Demonstration"

WHEN: Second Wednesday of every month, next meeting October 9, 2013 at 10:00 a.m.

WHERE: ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas

Don't you just love those herbal vinegars that you find at specialty stores and grocery stores? They are very pretty and tasty too. But what about the price of those herbal vinegars? The cost is too high for most of us. So rather than buy the vinegars, why not make your own? Don't know how? Well attend our October herb meeting and you will find out how to make these wonderful vinegars. We will provide some jars for making your vinegar or just bring your own sterilized bottle, cork or screw top. Also bring herbs; just make sure that they are all thoroughly dry. Also we will have some vinegars and herbs, but feel free to bring a good quality vinegar, i.e. white wine vinegar, champagne vinegar, red wine vinegar, rice wine vinegar, or apple cider vinegar (not apple cider flavored distilled vinegar).

Some Favorite Combinations:

Rosemary in everything
Parsley, Sage, Rosemary and Thyme
Tarragon and Garlic
Dill, Garlic and dried red peppers
Basil, Garlic, and dried red peppers
Opal Basil with white wine vinegar turns it pink
Pineapple Sage blossoms with white wine vinegar turns it reddish
Pineapple Sage, ginger, cranberries, and garlic
Pineapple Sage, spearmint, and lemon thyme
Lemon thyme and sage

We have a lot of up-coming events in the near future. A few things we discussed at the last meeting, and more that I've added since, are as follows:

October 9, 2013 - "Herbal Vinegars" Hands on program at 619 N. Live Oak Street, Room 14, Rockport, TX. They make great Christmas presents.
October 12, 2013 - "Field Trip to the Goliad Market Days" where Cindy has a booth. We will car pool and after shopping, we will eat lunch there. Be sure to RSVP by October 9, 2013. For more information, check out the following website: http://www.goliadcc.org/
November 2, 2013 - "Culinary Holiday Herbs" that we are presenting at the South Texas Botanical Gardens from 10:00 to noon. We will give lots of good information on which herbs to use and have samples for tasting. Please let RSVP to let us know if you want to participate. For more information, check out the following website: http://www.stxbot.org/stxbot_education_events.html

HERBS FOR HOLIDAY COOKING

Saturday, November 2, 10-noon

This cooking workshop teaches people how to use herbs in their holiday cooking and includes samples of delicious new treats to wow your family and holiday guests.

November 13, 2013 - "Culinary Holiday Herbs" with samples for tasting. This will be a recap of our program given at the South Texas Botanical Gardens.
December 11, 2013 - "Christmas-Holiday Luncheon" will be at Barb McSpadden's home again. Thanks so much for having the luncheon Barb. Be sure to bring a $10.00 gift for our exchange!

Carol Krank, with the Botanical Gardens, also mentioned that she and Michael are discussing the possibility of presenting a "Wine & Cheese Program". No date has been set yet, but it is something that they would like for us to possibly participate with them.

So hope to see you all next Wednesday!

Come and learn everything you ever wanted to know about herbs. Did you know that there are over 2,000 herbs and that roses are herbs too? And did you know that many of our Texas Native Plants are herbs also? Herbs have been used for centuries for not only culinary purposes, but also for medicinal uses, cosmetics, cleaning solutions, clothing (one of which is Gossypium cotton), building supplies, dyes, arts and crafts.

Our herb study group was founded in March 2003 and meets the second Wednesday of every month at the ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas at 10:00 a.m. to discuss all aspects of using and growing herbs including the historical uses of the herbs and tips for successful propagation and cultivation. We are open to the public. Some members of the group are available as speakers to other audiences, so please contact us if you need a speaker to present an herb program.

The Rockport Herb & Rose Study Group, founded in March 2003, is a non-profit educational organization dedicated to increasing public knowledge and awareness about herbs.