hebal Recipe's

Tracee · 05-16-2005, 07:27 PM

Herbed Butter

1/4 cup sweet or unsalted butter, softened 1 Tbsp. fresh herbs, minced Mix the butter and herbs together until smooth. Press butter mixture into a small container. Refrigerate to slightly firm butter, then shape into balls. Chill for 3 hours to allow flavors to mix. Herbed butters are great served as a spread for bread, or a topping for pastas, fish and meats. Also try using herbed butter when grilling corn on the cob or other vegetables. You can use one or more herbs as desired.

Herbed Cheese

1 cup cream cheese, softened 2 Tbsp. sour cream 2 Tbsp. minced fresh herbs Combine all ingredients until smooth. Chill for 8 hours to blend flavors. Allow to sit at room temperature for 30 minutes before serving . By adding herbs and seasonings to different types of cheese, you can create a variety of sperads, dips, and cheese logs. Experiment making herbed cheese logs by combining feta or cheddar cheese and fresh herbs.

Herbed Vinegars

1/2 cup fresh herb leaves and branches 1 pint vinegar (white, wine, or malt varieties) Place herb leaves and branches in a glass container and cover completely with vinegar. Seal the container with a non-metal stopper. Allow vinegar to age for two weeks in a warm location. Check after several days to make sure that herbs are always covered with vinegar. Taste for desired strength. Add more herbs or vinegar as desired and allow to age for two more weeks. Once the vinegar has reached its desired strength, remove the herbs. The above procedure may also be used to make Herbed Oil. Use a quality olive oil in place of the vinegar. Herbed oil is great in your favorite recipes or served alone with French bread.

Tracee · 05-16-2005, 07:30 PM

Chervil Soup

2-3 tbsps butter ~ 2 tbsps flour

3 tbsps chopped chervil

1 pint vegetable stock

Salt ~ 1 tbsp cream

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Saute chervil in butter. Add flour, smooth with a little stock. Add hot stock and salt. Cook for 20 minutes. Liquidize and sieve if required. Add cream.

Mint Sauce

1 teacup mint

½ pint vinegar

6 oz sugar

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Boil sugar and vinegar. Take off heat. Add mint. Bottle when

. Add more vinegar before use.

Lovage Soup

2 onions ~ ½ oz butter

½ oz flour ~ 1 pint stock

½ pint milk - 2 tbsps chopped lovage

1tbsp chopped parsley.

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Simmer all ingredients for 20 minutes. Blend in liquidizer, sieve and reheat.

Parsley Soup

3-4 oz fresh chopped parsley

1 oz flour ~ 1½ oz butter

1 onion ~ 1 stalk of celery

1½ pints stock

nutmeg ~ ½ bay leaf

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Chop parsley, including stems. Melt butter, cook onion and celery for a few minutes. Sprinkle in flour and mix well. Pour on stock and bring slowly to the boil blending smoothly, add chopped parsley and salt, pepper, nutmeg, bay leaf. Simmer for 25 minutes. Serve as it is, or blend in liquidiser.

Tracee · 05-16-2005, 07:31 PM

Herb and Spice Butters
1/2 cup unsalted butter, salted

To softened butter add 1 of these ingredients:

1/4 teaspoon dill weed or 3/4 teaspoon fresh dill
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1/2 teaspoon basil leaves or 1 1/2 teaspoons fresh basil
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon garlic powder or 2 cloves garlic, boiled,
drained and mashed

Mix well and refrigerate. Serve on appropriate breads