Herbal Lemonade

August 10th, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup herbal syrup (herbs of choice)
2 cups lemon juice
10 cups water
2 cups ice
Herbs for garnish

Directions

Mix together the herbal syrup and the lemon juice and fill pitcher with ice and water, garnish with herb leaves!

Herbal Ouzo Lemonade

August 10th, 2011 § 0 comments § permalink

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
1⁄3 cup water
1⁄3 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs aside), water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool and blend in a blender. Strain through a fine mesh strainer and reserve syrup for later. In the mean time, in a blender, place 1 cup syrup, 1½ cups ouzo, 1 cup lemon juice, one tablespoon lemon zest, and 3 tablespoons of the reserved herbs and fill with ice. Blend until smooth and slushy. Place in a glass and drizzle the herbal syrup over the top, garnish with a fresh herb leaf of choice!

Parmesan Tomato Herb Straws

August 10th, 2011 § 1 comment § permalink

Makes about 24 straws

Ingredients

1 package puff pastry (one large sheet)
Flour
1 egg beaten
½ cup sundried tomato, chopped superfine
1 tablespoon basil, chopped superfine
½ cup parmesan cheese, grated
Maldon salt

Directions

On a floured surface roll out the puff pastry and brush with the beaten egg until the dough is moist. Sprinkle over the dough the tomato, basil and parmesan, evenly. Fold the dough over in half and roll out again, pressing all the ingredients into the dough. Cut dough into long strips about ¼ inch thick, and twist into spirals, place eon a lines baking sheet and refrigerate before baking about 20-30 minutes. Pre-heat oven to 400° F and bake until golden brown of about 10-15 minutes, turning once. Take out of the oven and sprinkle with maldon salt.

Pickled Shrimp & Fennel

August 10th, 2011 § 1 comment § permalink

Serves 9

Ingredients

4 lemons (juice of 4, zest of 2)
1 cup white wine vinegar (lemon champagne vinegar also is great)
1/4 cup olive oil
1 teaspoon wholegrain mustard
2 teaspoons fennel seeds
1 teaspoon dried chili flakes
1 teaspoon mustard seeds
2 cloves garlic chopped fine
3 fresh bay leaves
1 large fennel bulb, sliced thin
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon thyme, chopped (regular thyme is okay)
1 medium red pepper, julienned
1 medium red onion, julienned
1 ½ pounds large shrimp, peeled, deveined tail on or off
Salt/pepper

Directions

Zest 2 lemons and juice all of them. In a large mixing bowl whisk together, lemon juice, zest, vinegar, olive oil, mustard, fennel seeds, chili flakes, mustard seeds and garlic. Set aside. Steam shrimp in double boiler for about 5-6 minutes or until cooked thoroughly, allow to cool. In another large mixing bowl mix fennel, parsley, lemon thyme, red peppers and red onions. Pour vinegar mixture over shrimp mixture and mix well. Season with salt and pepper and refrigerate at least 2 hours before serving.

Preserved Lemon-Chili Chimichurri Meatballs

August 10th, 2011 § 0 comments § permalink

Makes about 30 meatballs

Ingredients

1 to 2 garlic cloves
¼- ½ cup preserved lemons
1 cup fresh flat-leaf parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped, superfine
â…“ cup champagne vinegar
½ cup extra virgin olive oil
Salt, to taste
2 pounds ground turkey
1 egg, beaten
Olive oil
Fresh mint, chopped

Directions

Combine all ingredients except the turkey and egg in blender and pulse until smooth. In a large mixing bowl combine the chimichurri, turkey and the beaten egg until soft and mix. Form the mixture into about 30 little meatballs. Heat a little oil in a large frying pan and sauté until browned and cooked through, rolling to get all sides, approximately about 7-10 minutes. Drain on paper towels and serves garnished with fresh mint leaves.

Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle

August 10th, 2011 § 0 comments § permalink

Makes 20-30 Roulades

Ingredients

3 medium heirloom summer squashes, chopped large
1 cup heirloom cherry tomatoes, halved
2 medium red heirloom carrots, chopped large
3 cloves garlic, peeled
1 medium red onion, peeled and quartered
6 cremini mushrooms, halved
Olive oil
Salt & pepper
4 large heirloom carrots
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 cup fresh ricotta

Olive drizzle

½ cup oil cured black olives, pitted and chopped fine
¼ cup olive oil
1 tablespoon fresh marjoram, chopped superfine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt

Directions

Preheat oven to 425 ° F. Place the squash, tomatoes, red carrots, mushrooms, onion and garlic on a large baking sheet and season with salt and pepper. Drizzle olive oil over the top and bake until well roasted and semi charred or about 10 minutes. Take out and allow to cool completely. In the meantime prepare the carrot ribbons. Using a vegetable peeler shave carrots longwise into long ribbons (equally a mandolin can be used but is more difficult.) Bring a pot of salted water to a boil and blanch the carrot ribbons for about a minute or until soft but not too soft. Place immediately in an ice bath. Drain. Chop the roasted vegetables super fine and place in a large mixing bowl. Mix in the fresh herbs, lemon juice and zest and ricotta. Refrigerate until cool again. Roll the carrot ribbons in a circle about a half inch in diameter and plac eon a lines baking sheet. Place the ricotta in a piping bag with no tip (allowing for a wide hole) and pipe the ricotta vegetable mixture into the center. Place in the refrigerator until cold. Mix the olive drizzle by whisking together all ingredients and letting stand for five minutes. Drizzle the olive mixture atop the roulades before serving.

Summer Corn Crab Puffs

August 10th, 2011 § 0 comments § permalink

Makes 2 dozen puffs

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
½ cup flour
1 ½ cup whole milk
1 cup lump crabmeat
1 cup fresh sweet corn kernels
1 medium red bell pepper, chopped fine
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
¼ cup fresh parmesan cheese, grates
1 teaspoon cayenne pepper
Salt & black pepper
2-3 eggs, beaten
1 ½ cup breadcrumbs
1 tablespoon fresh mint, chopped fine
Oil for frying
Maldon salt

Directions

In a large sauce pan heat the butter and oil and sauté shallots until soft. Add the flour stirring constantly until the flour is incorporated into a paste. Whisk in the milk slowly and bring to a boil, making sure to be whisking constantly! Allow to boil for about 3 minutes while whisking or until very thick. Take off the heat and mix in the crabmeat, corn, red peppers, lemon zest, herbs, parmesan and cayenne pepper. Season with salt and pepper and mix well. Place in a shallow dish or baking sheet with sides and allow to cool completely. Heat about 2-3 inches of oil in a frying pan and bring to about 360 degrees F. Place the beaten eggs in a shallow bowl and the flour and the breadcrumbs and mint in another. Shape the cooled crab mixture into a bunch of little balls about an inch in diameter at most. Coat each ball with egg and then roll in the breadcrumb mixture. Place gently in the hot oil and fry until golden brown flipping a few times this process should take about 2-3 minutes. Place the cooked puffs on paper owls to drain and sprinkle a little maldon salt.

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