Fishing Creek Herb Guild
2024 Recipes
 
Easy Chive Dip by Chef Julie M
Ingredients-
3/4 c. sour cream, 1/2 c. mayo, 
1/4 c. fresh chopped chives, 
2 t. lemon juice, 
1 t garlic powder, 1/4 t pepper and 1/4 t. salt
Directions-
Mix ingredients together. Chill overnight for best flavor.
Spiced Rum Holiday Punch 
by Chef Toni
1 c. spiced rum
3/4 c. pineapple juice
1/2 c. mandarin juice
1/4 c. lime juice
1/4 c. Cointreau 
or ginger ale
In a pitcher, stir together all beverages.
Pour over crushed ice. Garnish with mint, rosemary, mandarin zest 
or maraschino cherries.
Thanksgiving    Mimosas
by Chef Toni
Pour 2 T. chilled blood orange, grapefruit or tangerine juice to each of 6 champagne flutes. Then top with chilled sparkling wine or sparkling cider. Garnish with citrus twists.
Raspberry 
Gin Fizz 
  by Chef Toni
3/4 c. raspberries
2 oz. gin
2 oz. simple syrup
1.5 oz. lime juice
lime wedges
1 c. crushed ice
1 c. seltzer
In a cocktail shaker, muddle berries. Add liquids and ice. Shake vigorously. Strain into ice-filled glasses. Top with seltzer and lime wedges. 

Pierogi Dough by Chef John

 

 4 cups of flour (all purpose - not sifted) 

1 tsp salt 

8  oz sour cream
3 tbs melted butter
2 large eggs
3-4 tbs of water (combine eggs and water - beat together) 

Mix all ingredients in a large bowl. When combined, turn out onto table and knead for a few minutes. 

If dough is too sticky, add a little more flour just until dough no longer sticks to your hands. Wrap with plastic wrap and let rest for 30 minutes before rolling. 
                 Nasturtium Pesto by Chef Sandy G
Ingredients:
1 c. extra virgin olive oil
4 T. coarsely chopped toasted hazelnuts or walnuts
1/2 t. salt
2 large cloves garlic, chopped
2 T. freshly pressed lemon juice
1/2 c. grated cheese or chopped Brie
4 c. nasturtium leaves, stems trimmed off, then coarsely chopped
1 c. chopped dill greens or parsley
extra salt
Directions:
Place the oil, nuts, salt and garlic in a blender or food processor. Process until reduced to a smooth puree. Then add the lemon juice, cheese, nasturtium leaves and herbs. process until thick and smooth. Salt to taste. Add extra lemon juice or herb flavored vinegar if desired.
Artichoke Dip By Chef Ashley M
1 can artichoke hearts                           
1 c. mayonnaise                                  
8 oz. cream cheese, softened                
2 c. shredded mozzarella cheese 
4 cloves garlic, pressed
1 t. lemon zest
1/4 t. kosher salt
1/4 c. parmesan cheese
*
Directions:
1.   Preheat oven to 350.
2.  Chop artichokes into diced pieces.  
     In a mixing bowl, combine all ingredients.
3.  Spread in an 8" baking dish or 10" cast iron skillet. 
4.  Sprinkle another 1/4 c. parmesan cheese over top of dip. 
5.  Bake for 25-30 mins, until bubbly and browned. Enjoy.
Irish White Bean & Cabbage Stew by Chef Linda K

  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 2 to 3 cloves garlic, minced
  • ½ head cabbage, chopped
  • 4 carrots, sliced
  • 1 to 1-½ pounds potatoes, cut in large dice
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon caraway seeds
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon freshly ground black pepper
  • 1⁄3 cup pearled barley (optional or substitute with gluten-free grain)
  • 6-8 cups vegetable broth or low-sodium vegetable broth
  • 3 cups cooked great northern beans (2 cans, drained)
  • 1 14 ½-ounce can diced tomatoes
  • 1 tablespoon chopped fresh parsley
  • salt to taste

INSTRUCTIONS

  • Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.  Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
  • Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.