Good Thymes
The Publication of the Fishing Creek Herb
Guild
November & December
2012 Vol. 23 No. 5
Meeting November 15, 7
p.m.
Program: “Landscape Ideas Worth Stealing” by George Weigel.
Herb of the Month: Cinnamon, will be presented by Marion
Krum
Host and Hostesses: Jennie King, Liz King, Barbara
Coladonato
Greeter: Nancy Gale
Meeting December 13 at
6 p.m.
The Annual Christmas Potluck Dinner and Gift Exchange
Christmas Party Chair: Sharon Reichart
Greeter: Janet Dalberto
Please note that this meeting is held on the second
Thursday at an earlier time. If the weather is bad, the party will be
rescheduled for the third Thursday. Remember, the Guild’s official website is
the place that a change will be posted.
For the Gift Exchange, please bring an herbal related gift
of $10 or the equivalent cost of the raw material. Please include you name with
the gift and indicate if it is specifically for a man or a woman.
Always exciting---look for the annual Christmas Favor,
always a wonderful handcrafted ornament.
Recipes….from September’s Meeting
Asian
Noodle Salad Ruth
Lunger
Crush
2 packages of Oriental Noodles
Add:
1 pkg. Broccoli slaw
1 c. sliced almonds
1 c. sunflower seeds
3 bunches sliced green onions
Mix and add:
1
c. olive oil
½ c. sugar
1/3 c. apple cider vinegar
2 seasoning packets inside noodle bag
Roasted Eggplant Spread
Eggplant,
roasted
Red sweet pepper
Onion
Garlic
Olive
Oil
Cajun
Seasoning
Salt and Pepper
Tahini
Lemon juice
Lovage
Mix
and run through a food processor.
Rosemary Pineapple Cake
2 c
flour
1 c pecans, chopped
[optional]
2 c sugar
1 20 oz can crushed pineapple, undrained
2 T. fresh finely chopped rosemary
2 tsp. vanilla
1
tsp. baking soda
2 tsp. vanilla
2 eggs
Combine all cake ingredients in a large bowl and mix
well. Pour batter into greased and floured 9 x 13” cake pan. Bake 45 to 50
minutes at 350 degrees.
Frosting:
8
oz. cream cheese
2 c. powdered
sugar
½ c. margarine
2 tsp. vanilla
Mix
all ingredients together and spread on cool cake.
Bloomsburg Fair Exhibit
“Growing and Using Herbs”
Recipes,
requested by fair goers and now for us, too,
courtesy of the Committee,
Joan Silver, Shirley Herb and
Bonnie Burke.
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Beef in Bay Leaf Gravy
4 # rump roast
2 carrots
3 stalks celery
1 onion (all finely chopped)
1
C white vinegar
2 C Water
1 bay leaf
salt to taste
1
(16oz) container sour cream
Directions:
1)
In Dutch oven over medium heat, sear roast until browned on all sides.
Scatter chopped carrots, celery, and onions over and around roast. Add
vinegar and water and season with bay leaf and salt.
2)
Reduce heat to low, cook for 2-3 hours. Remove roast to cutting board and
slice thinly. Remove bay leaf, then stir sour cream into gravy until blended.
Return sliced meat to Dutch oven and simmer for 15 minutes.
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Strawberry/Lavender
Spritzer
1/4
C orange juice
1 C fresh
strawberries
1 T fresh lavender buds
3
C white wine (or one 750 ml bottle)
4 C mineral water
4-6
fresh lavender springs
4-6 fresh
strawberries
1)
In a blender or food processor, blend orange juice, 1 C of strawberries, and
lavender flowers. Transfer to a jug or bowl.
2)
Pour wine over the blended mixture and allow to steep for 30 minutes; then
strain into punch bowl, discard solids.
3)
To serve, fill wineglass half full with this flavored wine and top with
mineral water. Garnish with sprig of lavender and a strawberry.
Cajun Spice Mix
Ingredients:
2 t salt
2 t garlic powder
2 1/2 t paprika
1 t ground black pepper
1
t onion powder
1 t cayenne
pepper
1 1/4 t dried oregano
1 1/4 t dried thyme
1/2 t red pepper flakes (optional)
Directions: Stir
together salt, garlic powder, paprika, black pepper, onion powder, cayenne
pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in
airtight container.
Dill
Pickles
12
pickling cucumbers, (about 2 1/2 lbs)
1 large clove garlic
6-8
sprigs of fresh dill
1/4
t dill seeds (opt)
1 t pickling
spice
1/4 C kosher salt
1/4
C white wine vinegar
2 1/2 qts water
Clean
cucumbers and halve them. Flatten the unpeeled garlic. Place the cucumbers,
garlic, dill, dill seeds, and pickling spice in a crock or bowl large enough
to allow at least 2 inches of space between the pickles and the top of the
container. Bring salt, vinegar, and water to a boil for 2 minutes. Pour brine
over cucumbers and weigh down with a heavy plate. Keep at room temperature
overnight then refrigerate either in the crock or jars.
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Tabbouleh with Parsley
Wash: 2 C bulgar. Place in large bowl and cover
with hot water. Soak 40 minutes. Drain, squeeze out water.
Combine:
3 1/2 C chopped parsley
1 C chopped or 1/4 C dried mint
1/2 C finely chopped green
onion
1/4 C finely chopped yellow onion
Whisk
Together:
2/3 C fresh lemon juice
1/2
C olive oil
1 - 2 t salt
1/8 t pepper
dash of cinnamon
Add: 2 chopped ripe tomatoes
Basil Pesto
2 T
pine nuts
4 C basil (substitute
arugula, parsley or sage)
2
T virgin olive oil
1/4
t salt
2 garlic
cloves
1/2 C fresh Parmesan cheese
2 t butter (optional)
Process
in a food processor until smooth. Use with pasta. You do not need much.
Or...spread on rolls, wraps, or bread for a great addition to sandwiches.
Freeze if you will not use within one week.
Wine
Vinegar, Basil/Garlic
4
cloves garlic, peeled 1 bunch sweet
basil leaves, washed and dried
1 qt
red wine vinegar 1 qt or 2 pt jars
Clean
jars and sterilize with boiling water. Place garlic and basil in the jars. Boil
the red wine vinegar and pour over basil and garlic. Place in dark, dry area
for 2 weeks, then strain mixture through paper coffee filters at least 2 times.
Discard basil and garlic. Bottle in fancy sterilized bottles, add a clove of
garlic and a few basil leaves. Cork them and dip the cork in melted paraffin to
seal. Use within one year.
Fresh
Salsa
Ingredients:
3 T finely chopped onion
2 small cloves garlic,
minced
3 large ripe tomatoes, peeled
and seeds removed, finely chopped
2 hot chili peppers, finely
chopped (Serrano or Jalapeno)
2-3
T minced cilantro
1 1/2 - 3 T lime juice
salt and pepper
Preparation: Put chopped
onion and garlic in a strainer; pour 2 C boiling water over them then let drain
thoroughly. Discard water. Cool. Combine onions and garlic with chopped
tomatoes, peppers, lime juice, salt and pepper. Refrigerate for 2-4 hours
to blend flavors. Makes about 2 C salsa.
Horseradish
Best
prepared in the fall. Prepare outside because the fumes can be pungent.
Scrape
horseradish roots and drop into cold water to prevent
discoloration. Drain, cut into small pieces and chop
in food processor until fine. Fill 1/2 pint jars with horseradish and 1/2
t salt. Cover with white
vinegar.
Can be frozen for one year.
From the Editor:
Well, it has been a good time doing the Good Thymes
newsletter for four years, but this is my last issue. I hope that it has been
enjoyed by all. Now is the time the newsletter needs a new editor to give the newsletter new ‘mojo’;
please volunteer as a single or team for your chance to shape and share all the
news and ‘thymes’ of the group.
The
Fishing Creek Herb Guild website, designed and maintained by Shelley Crawford
for the past two years, will also have a new webmaster next year. Thanks in
advance to Toni Farides.
Thanks
to all the officers and chairpersons and members who volunteered their time and
efforts on behalf of the Guild.
Wishing you all the Best Holidays and hope to see you in 2013. Janet
Dalberto
Please remember to
bring your own plates and utensils!
Please return your
chair to the stack if you are able.
Please do not park in
the church’s parking lot.
