Asparagus and Ramp Zeppole with Minted Honey

April 9th, 2012 § 0 comments § permalink

Makes 20-30 small zeppole

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon salt
½ teaspoon cayenne pepper
3 teaspoons baking powder
1 cup flour
1 cup shaved and chopped asparagus
½ cup ramps, chopped fine
¼ cup fresh mint leaves, chopped
Oil for frying
Minted Chili Honey*

Directions

In a large bowl whisk together the ricotta, eggs, salt, cayenne pepper, baking powder and flour until combined. Mix in the asparagus, ramps and mint leaves and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot, drop small spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Serve with Minted Honey.

*Minted Chili Honey – Combine 1 cup honey with ¼ cup chopped fresh mint and 1 teaspoon chili flakes and put over heat at a temperature just before boiling for about 4 minutes. Take off heat and allow to come to room temperature.

Chive Blossom Croutons

April 9th, 2012 § 0 comments § permalink

Makes 2 cups of croutons

Ingredients

2 cups cubed white bread (1½ inch cubes)
3 tablespoons melted butter
1 tablespoon extra virgin olive oil
3 tablespoons chive blossom flowers
1 tablespoon fresh chives, chopped fine
½ teaspoon salt
½ teaspoon black pepper

Directions

Preheat oven to 375°F. Combine all ingredients in a mixing bowl and mix well, making sure that the bread cubes are totally covered with butter. Place the croutons on a baking sheet and bake for about 20 minutes, turning as needed and until slightly browned on all sides. Allow to cool.

Fresh Beet Pasta

April 9th, 2012 § 0 comments § permalink

Ingredients

3 medium beets, cooked, peeled and chopped fine
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt

Directions

To make dough in a processor blend beets, flour, egg and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for another 15 seconds to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To roll pasta divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Ginger Mint Iced Tea

April 9th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 large bunch of fresh mint leaves
1 tablespoon lemon zest
½ cup lemon juice
¼ cup fresh grated ginger
1 cup Honey Syrup*
Water

Directions

Combine all ingredients except water in a pitcher and stir well. Add ice and then fill with water.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Orange Lavender Flower Syrup

April 9th, 2012 § 0 comments § permalink

Ingredients

½ cup honey
1 cup water
¼ cup turbinado sugar
1 tablespoon lavender flowers
1 tablespoon orange zest
1 teaspoon fresh rosemary leaves, chopped

Directions

In a small sauce pan, whisk the honey, water, sugar and herbs together while bringing to a boil. Reduce heat and allow to simmer for 5 minutes, take off heat and allow to cool.

Orange Shallot Poppy Seed Butter

April 9th, 2012 § 0 comments § permalink

Makes 2 cups butter

Ingredients

1½ sticks butter
1 medium shallot, chopped fine
1 tablespoon orange zest
12 tablespoons orange juice
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

Heat all the ingredients in a small sauce pan and stir. Refrigerate until the mixture hardens.
In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Radishes, Chervil Butter and Herbal Citrus Salts

April 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 stick butter (12 tablespoons) softened
½ teaspoon salt
3 tablespoon fresh chervil leaves, chopped fine
16-20 French breakfast radishes, washed and trimmed
Citrus Salt (recipe follows)

Directions

Combine the butter, salt and chervil in a bowl and mix well. Refrigerate to harden. Just prior to serving take the butter out and allow to come to room temperature. Place the butter in a bowl and the citrus salts and the radishes all around it. To eat, place a little butter on each radish and some citrus salts. Enjoy!

Raviolis with Ricotta and Mint and Orange Shallot Poppy Seed Butter and Micro Beet Greens

April 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup fresh ricotta cheese, drained
1 cup fresh goat cheese
1 tablespoon orange zest
3 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 medium shallot, chopped fine
1 teaspoon salt
1 teaspoon coarse black pepper
Beet Pasta (recipe follows)
Orange Shallot Poppy Seed Butter (recipe follows)
Olive Oil
Micro Beet Greens

Directions

Mix the ricotta, goat cheese, orange zest and fresh herbs in a mixing bowl until well combined. Season with salt and pepper. Make raviolis using the beet pasta, about 2 inch squares. Bring a large pot of salted water to a boil and place raviolis inside. Cook until tender, about 4 minutes. Raviolis should float when almost done, make sure to flip to ensure that both sides are cooked evenly. Take out of the boiling pot of water with a slotted spoon and place a dollop of shallot poppy seed butter on top. Garnish with some micro beet greens.

Fresh Beet Pasta

Ingredients

3 medium beets, cooked, peeled and chopped fine
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt

Directions

To make dough in a processor blend beets, flour, egg and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for another 15 seconds to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To roll pasta divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Orange Shallot Poppy Seed Butter

Makes 2 cups butter

Ingredients

1½ sticks butter
1 medium shallot, chopped fine
1 tablespoon orange zest
12 tablespoons orange juice
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

Heat all the ingredients in a small sauce pan and stir. Refrigerate until the mixture hardens.
In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Spring Herbal Pavlova Cups with Rhubarb Rosemary Granita and Beet Lavender Flower Syrup

April 9th, 2012 § 0 comments § permalink

pavlova

Serves 6-8

Ingredients

For pavlovas

1 cup sugar

1 tablespoon cornstarch
1 teaspoon fresh sage leaves
1 teaspoon fresh rosemary leaves
1 teaspoon fresh lavender flowers
3 egg whites
3 tablespoons cold water
1 teaspoon distilled white vinegar

For granita

2 cups water
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh lavender flowers
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup honey
1 cup fresh orange juice
2 cups fresh rhubarb, chopped fine


Directions


For pavlovas


Preheat oven to 300°F. In a small bowl, whisk together sugar, cornstarch and herbs. Set aside. In a mixer (or with a whisk), beat egg whites until soft peaks form. Add the water, and beat. Continue beating soft peaks. Increase speed, and add sugar and corn starch mixture a little at a time. Next, add vinegar, and beat on high speed until glossy and stiff. Place a spoonful on a lined baking sheet, making 6 to 8 little bowls. Bake for 45 minutes or until golden brown. Let stand for 10 minutes, until starch hardens, before eating. For serving, place a little granita in a pavlova cup and drizzle a little lavender syrup on top. Garnish with some fresh herbs.


For granita


In a blender, combine all ingredients until mixed well. Add more honey to desired sweetness. Pour in a shallow, metal pan, and freeze, scraping frozen granules every 10 to 20 minutes for about a total of 2 hours.


Beet  Lavender Flower Syrup


Ingredients


½ cup honey
1 cup water
1 medium beet chopped
¼ cup turbinado sugar
1 tablespoon lavender flowers
1 tablespoon orange zest
1 teaspoon fresh rosemary leaves, chopped


Directions


In a small sauce pan, whisk the honey, water, sugar and herbs together while bringing to a boil. Reduce heat and allow to simmer for 8 minutes, take off heat and allow to cool.

Spring Pea Soup with Chive Blossom Croutons and Pea Flowers

April 9th, 2012 § 0 comments § permalink

Serves 10

Ingredients

Olive oil
3 cloves garlic, chopped fine
2 medium white spring onions, chopped fine
1 teaspoon lemon zest
3 cups fresh spring peas, shelled
¼ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons sugar
¼ cup lemon juice
13 cup dry white wine
4 cups fresh spring pea stock (recipe follows)
¼ cup fresh mint leaves
Black pepper
Heavy cream
Chive Croutons (recipe follows)
Pea tendrils & flowers for garnish

Directions

Heat a soup pan with a little olive oil (covering the bottom of the pan) to a medium high heat and add garlic and spring onions. Add the lemon zest and continue to sauté for 3-4 minutes or until onions and garlic are translucent. Add the peas, parsley, sugar, lemon juice, white wine and pea stock and bring to a boil. Cook for exactly two minutes and then take out fresh peas and plunge into an ice bath (it is okay for other ingredients to get caught up in this process). Strain the pea mixture and set aside. Allow the stock to cool to room temperature. Combine the stock, the pea mixture and the fresh mint leaves and blend in batches until the entire batch is blended and smooth. Warm the soup just before serving to a lukewarm temperature. Serve with a few dollops of heavy cream and Chive Croutons with some pea tendrils and flowers as garnish.

Spring Pea Stock

Makes 4 cups

Ingredients

2 tablespoons butter
Olive oil
3 cloves garlic
1 tablespoon lemon zest
1 bunch green onions, sliced thin, green and white parts
¼ cup fresh parsley leaves and stems
2-3 cups pods from fresh peas
4 cups water
1 teaspoon salt
1 teaspoon pepper

Directions

Melt butter in a soup pot with 1-2 tablespoons olive oil. On a medium high heat sauté the garlic, lemon zest and green onions for a few minutes or until onions are semi-translucent. Add the parsley and mint and sauté a few more minutes. Add the pea pods and water and stir. Bring to a boil and add salt and pepper. Reduce to a simmer and cook for about 20 minutes. Strain and reserve liquid.

Chive Blossom Croutons

Makes 2 cups of croutons

Ingredients

2 cups cubed white bread (1½ inch cubes)
3 tablespoons melted butter
1 tablespoon extra virgin olive oil
3 tablespoons chive blossom flowers
1 tablespoon fresh chives, chopped fine
½ teaspoon salt
½ teaspoon black pepper

Directions

Preheat oven to 375°F. Combine all ingredients in a mixing bowl and mix well, making sure that the bread cubes are totally covered with butter. Place the croutons on a baking sheet and bake for about 20 minutes, turning as needed and until slightly browned on all sides. Allow to cool.

Spring Pea Stock

April 9th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 tablespoons butter
Olive oil
3 cloves garlic
1 tablespoon lemon zest
1 bunch green onions, sliced thin, green and white parts
¼ cup fresh parsley leaves and stems
2-3 cups pods from fresh peas
4 cups water
1 teaspoon salt
1 teaspoon pepper

Directions

Melt butter in a soup pot with 1-2 tablespoons olive oil. On a medium high heat sauté the garlic, lemon zest and green onions for a few minutes or until onions are semi-translucent. Add the parsley and mint and sauté a few more minutes. Add the pea pods and water and stir. Bring to a boil and add salt and pepper. Reduce to a simmer and cook for about 20 minutes. Strain and reserve liquid.

Spring Sorrel & Lemon Soda Pop

April 9th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup water
1 cup sugar
1 tablespoon lemon zest
½ cup lemon juice
1 large bunch fresh sorrel leaves
4-6 cups seltzer water
Lemon wheel garnish

Directions

Combine water, sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool slightly. Add fresh sorrel leaves (about 15-20 leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Allow to cool. Place in a pitcher with ice and add about 4-6 cups seltzer and stir well. Place a few lemon wheel garnishes in the pitcher.

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