Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable.
This recipe is our idea of the perfect pair — cheese and herbs — ancient essences with a romantic bite. Layered with nuts and molded into an appealing shape, these earthy ingredients form a rich, tangy appetizer.
1/2 pound cream cheese, softened
3 TBS chopped fresh sage leaves, plus a few whole leaves and flowers for garnish
1/2 pound extra sharp yellow cheddar cheese, grated
1 cup pecans, toasted & chopped
Place the cream cheese in a food processor with chopped sage and blend well. Line a 2 cup mold with a thick cheesecloth. Arrange whole leaves and flowers in a decorative pattern on the cheesecloth — lined mold. In layers, spread on half the cream cheese, then half the cheddar on top. Smooth out the layer and press gently. Top with pecans, then layer another layer of cream cheese, then cheddar, press gently.
Fold ends of cheesecloth over the top of mold and press lightly. Refrigerate Torta overnight. To un-mold, fold back the top of the cheesecloth. Invert a serving plate on top of the torta and flip them over together. Lift off the mold and carefully remove the cheesecloth.
Serve Torta with an assortment of crackers and wine. Share with a few friends, family, and of course Mom!
5 Tbs. Fredericksburg Herb Farm Lavender Champagne Vinegar
5 Tbs. Fredericksburg Herb Farm Extra Virgin Herb Olive Oil
1/2 tsp. sea salt
1/4 tsp. Dijon Mustard
1 tsp. fresh grated ginger
1 TBS. chopped parsley
1/2 Tbs. Fresh Lavender flowers chopped (can substitute with dried, use 1/2 the amount)
Fresh Lavender for garnish
In a salad bowl beat all dressing ingredients together. Add greens and herbs. After tossing salad, top with crumbled Feta cheese and garnish each salad with a fresh lavender.
Rosemary-Peach Chicken
CHICKEN
1 cup peach preserves (one 13-ounce jar)
1/2 cup Russian dressing (recipe below)
6 whole chicken breasts, bone in
2 tablespoons chopped fresh rosemary plus half a dozen sprigs for garnish
6 or more peach slices, or other fruit of your choice for garnish
Preheat oven to 350 degrees. In a small bowl mix the peach preserves and Russian dressing. (Reduce preserves for a less sweet dish.) Set aside. Rinse chicken and pat dry. Place in a lightly greased baking dish, meaty side up, and spread with half of the Russian dressing — peach mixture. Turn breasts over and spoon on remaining mixture. Sprinkle with chopped rosemary. Bake uncovered until tender, about 1 hour.
RUSSIAN DRESSING
1/2 cup mayonnaise
1/8 cup ketchup
1/2 tablespoon minced fresh flat-leaf parsley
1/2 tablespoon whole milk
1/2 tablespoon grated onion (optional)
1/8 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
few drops Tabasco or other hot pepper sauce
In a small bowl stir all ingredients together until well mixed. Refrigerate, covered, until ready to use. Makes about 1/2 cup.
To serve, place chicken breasts on a large serving platter and garnish with rosemary sprigs and peach slices. Serves 6.
Lemon Balm Lemon-Aid
1 generous bunch of Lemon Balm stems and leaves, Lemon Verbena and Mint
1 large can of frozen lemonaid concentrate
Juice of 2 large lemons
1 lemon cut into thin slices
3 cups of water
Rinse and pat dry herbs. Place in a large glass pitcher and cover with the juices. Gently stir and bruise leaves with a large wooden spoon. Add water and lemon slices. Chill overnight, stirring occasionally, pressing down on the herbs with the wooden spoon. Serve in large ice filled glasses, and garnish with a sprig of lemon balm and lemon slice.
Serves 8 thirsty gardeners!
Absolut Tarragon
A libation sure to please the tarragon lover!
1 quart Absolut Vodka
1 large bunch of fresh tarragon sprigs, rinsed and patted dry
1 tablespoon mixed whole peppercorns
1 tablespoon sugar
Mix all ingredients, re-bottle and allow flavors to infuse for at least one week before consuming. Store in a cool dark cupboard.
Our
concern for health is inseparable from our pursuit of beauty.
What is it that makes us want to squeeze or slather or pat
on our outsides the things that cause us to feel good on our
insides? This impulse isn't all that illogical. The oldest
cosmetic formulas offer advice on the virtues of fruits, vegetables
and herbs in enhancing and preserving our appearance.
"You
may consider yourself happy whsen that which is your food
is also your medicine," wrote Thoreau.
Along
the Garden Path
He
was far from being the first to claim health from the
garden. For thousands of years, physicians of the body
and spirit--today's doctors and priests--were gardeners
and botanists first, healers of aches and pains second.
