Basil Cheese Snax
Basil leaves were once given as a token of love. Thomas Tusser, 1573, promoted this practice, claiming tat basil “… receives fresh life from being touched by a fair lady.” Italian girls wore basil in their hair to signal when they were ready to be kissed.
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| 1 cup unsalted butter, softened |
| 2 pound sharp cheddar cheese, grated |
| 2 sprigs of fresh basil |
| 2-1/2 cups unbleached all-purpose flour |
| 1 teaspoon salt |
| 1/4 teaspoon ground cayenne pepper |
| 1 cups toasted pecans, finely chopped |
Preheat oven to 375 F. Lightly grease a baking sheet. In a large bowl, cream softened butter and grated cheese together until smooth. In a mini-food processor, mince basil with 1/2 cup flour. Blend basil-flour and remaining flour, salt, and pepper with cheese mixture. Add pecans and incorporate thoroughly. Dig in with hands to make a smooth ball. Divide dough into 12 to 24 pieces, depending on size of Snax desired. Roll each piece into a ball. Place the balls on the prepared baking sheet and flatten. Bake until Snax are puffy and slightly firm. 15 to 11 minutes. |
Basil Blush Sweet Fruit Vinaigrette
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| 1/3 cup Basil blush Herb Vinegar |
| 3/4 cup sugar |
| 1-1/2 tablespoons Fleurs de Provence Seasoning |
| 1 teaspoon salt |
| 1 teaspoon dried mustard |
| 1 green onion |
| 1 cup canola oil |
Combine vinegar, sugar, seasoning, salt mustard, and green onion in food processor or blender container. Process until well mixed. Add oil gradually, mixing well. Bottle and store in refrigerator.
Yields: 1 bottle |
