Blackberry Lemon Thyme Sorbet

July 26th, 2011 § 1 comment § permalink

Makes about 5 cups

Ingredients

2 cups water
2 cups sugar
½ cups fresh lemon thyme leaves
2 cups fresh blackberries
Zest and juice of 1 lemon
½ cup heavy cream

Directions

Make simple syrup in a medium saucepan by combining the sugar and water and lemon thyme. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, and allow to cool. Place in a blender with the blueberries, lemon zest and juice and heavy cream and blend just until the blueberries are crushed to desired consistency. Process in a ice cream maker according to instructions.

Chicken Paillards with Grilled Peach & Pepino Salsa

July 26th, 2011 § 1 comment § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeno or Serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Cucumber Week

July 5th, 2011 § 0 comments § permalink

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Cucumbers are slowly making their way into New York farmers markets. Last summer’s cucumber love fling seems so far away and we’ve been yearning to welcome the cucumber back into our hearts and kitchens. How could we not (even after that cruel end-of-summer goodbye), it’s so good for us! The cucumber is an essential component of healthy human connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber’s high water content makes it naturally hydrating—a must for glowing skin. The Cucumber is also one of the most versatile vegetables around; it can be infused into a refreshing cocktail or used to make a cool salad on a hot summer day. No matter which way you slice them cucumbers are a great summer treat.

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Featured Recipes

Cantaloupe Mint Cucumber Gazpacho

Cucumber Mint Chili Salsa

Thai Cucumber Salad with Roasted Peanuts

Apéritif de Lillet Cannelle Basilic

Cucumber Feta Dill Dressing

Pickled Chili Ginger Mint Cucumbers & Red Spring Onions

Herbs & Thanksgiving

November 15th, 2011 § 0 comments § permalink

Thanksgiving is a time we all get together and celebrate family and friends over food. There is not a better partner for Thanksgiving than fresh herbs.  More people consume fresh herbs on Thanksgiving than any other holiday all year round.  The average household who may never use a fresh herb typically uses three or four varieties on this holiday.  For us, here at Ger-Nis, we love that Thanksgiving precipitates this situation which leads us into this herb frenzy!  Fresh herbs allow us to increase the flavor profile of dishes without adding salt or fat.  These healthy leaves & twigs give us more flavor and depth to almost any dish.  Fresh herbs pairings are getting more and more creative as the world gets smaller so we want to teach you a few secrets and flavors to make this Thanksgiving on to remember! This week’s featured recipes are bound to  inspire your upcoming feasts with our tantalizing herbal ideas for this warm and fuzzy holiday where our friends and family come together in celebrating bounty.  So go a little extra herb crazy this year with some of these simple and herb-tastic ideas.  We have pulled some of our favorite herbal Thanksgiving recipes for you; everything from drinks to desserts!

Enjoy and remember if you have any herbal questions, email us at ask@ger-nis.com


The Drinks

Concord Grape Thyme Bandit

Cranberry Pear Thyme Champagne Cocktail

Hot Cranberry Bay Leaf Cider

The Rosemary Crantini

The Pumpkin In the Rye


The Apps

Herbed Almonds

Herbed Goat Cheese

Parmesan Tomato Herb Straws

Pickled Shrimp & Fennel

Blue Cheese & Pear Crostini with Warm Rosemary Honey

Fall Stuffed Mushrooms


The Sauces, Glazes & Gravy

Cilantro Jalapeño Cranberry Sauce

Orange Thyme Cranberry Sauce

Apple Ginger Cranberry Sauce

Chipoltle Herb Glaze

Maple Ginger Glaze

Rosemary Plum (Prune) Red Wine Glaze

Apple Cider Gravy With Ginger Apple Bits

Dark Cherry Port Gravy

Green Chili Gravy


The Baked Goods

Cranberry Sage Walnut Rolls

Rosemary Foccacia

Cheddar & Chive Apple Puffs

Parmesan Thyme Biscuits

Quick Herb Rolls

Parsley Chive Butter


The Vegetables

Roasted Brussel Sprouts with Apples & Mint

Creamy Parsnip Apple Soup

Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

Olive Oil Roasted Vegetables with Rosemary

Roasted Gold Beet Cauliflower Lentil Salad with Roseamry

Maple Roasted Carrots

Spaghetti Squash with Parsley Pesto

Spicy Goat Cheese & Lentil Salad


The Carbs

Fresh Herb Farro Tart

Roasted Herbal Potatoes

Parsnip Apple Mash

Sweet Potato Gnocchi with Brown Butter Sage Sauce

Apple Herb Stuffing

Wild Mushroom Herbed Bread Pudding

Salt Baked Potatoes with autumn Pest


The Dessert

Pumpkin Tart with Maple Sage Crust and Fried Sage Leaves

Cranberry Tart with Maple Sage Crust

Holiday Cocktails!

December 11th, 2011 § 0 comments § permalink

The holidays are a time for celebrating and getting all snazzed up while we mix and mingle with family & friends.  As with everything in the Ger-Nis kitchen, we want creativity to soar while keeping our work minimal and flavor maximized.  Here are some of our favorite cocktail recipes, some are indeed a bit weird but all delicious as well as simple to prepare, and of course in true Ger-Nis style fresh herbs abound!  So get out your shaker and bring together friends and family and start celebrating the holidays, its time!

drink

Cranberry Pear Thyme Cocktails

Pomegranate Sage Manhattan

Tarragon Beetini

Whiskey Citrus Basil Smash

Brown sugar Rum Kumquat Mojito

Agua de Valencia

Fume Y Flor

Apple Thyme Side Car

Bell Pepper spicy & Dirty Martini

Blood Orange Margarita

Ger-Nis Herbal Pisco Sour

The Gingy

Honey & Lavender Champagne

Negro Modelo Cocktail

Rosemary Cardamom Plum Coolers

The Sweet Delicate Friday

Sweet Herbal Mimosas

The Bollywood

Jasmine Peach Iced Tea

July 22nd, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup ripe peaches, chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 jasmine tea bags
Ice
Water
Peaches for garnish

Directions

In a medium saucepan combine the peaches, sugar, and water and bring to boil. Reduce heat, place the tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Puree the mixture in a blender. Pour the syrup/puree in a container filled with ice and add water (about 1 gallon)! Garnish with peach slices.

Local Strawberry Week

June 26th, 2011 § 0 comments § permalink

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We all have local strawberries in our communities that we wait all year for and then gorge ourselves with the sweet juicy flavors that are impossible to achieve any other time of the year. This week’s featured recipes are the little beloved gems we call strawberries and our appreciation for the sensational taste they give us only when local. Strawberries are available year round in many regions of the country where the weather is warm year round, in most regions in the US strawberries run from May to June. Choose ripe strawberries that are bright red, firm and with no white around the stem. They should be fragrant like strawberry perfume and should not contain any soft spots. The size is not as important as the scent and lack of soft spots. It’s always best not to store ripe berries too long so the first rule is to eat them within a day or two and store on the counter unrefrigerated. More than a day they need to go into the refrigerator, however more than two days strawberries begin to lose their sweet taste and fragrance. Wash only before eating. Can be destemmed and frozen as well. Here is a mix of our favorite simple strawberry recipes to enjoy during this peak of the season time, shifting focus to the strawberry and its sweet succulent flavor.

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Featured Recipes

Strawberry Sodas

Strawberry Lemon Buttermilk Scones

Strawberry Spinach salad with Almonds and Strawberry Vinaigrette

Strawberry Vinaigrette

Strawberry Basil Galatte

Local New Jersey Strawberry Jam

Strawberry Margaritas with Dried Strawberry Lime Salted Rims

Dried Strawberry Lime Salt

Strawberry Creamcicles

Strawberry Shortcake Cookies

Spicy Black Bean Sweet Corn Tomato Salad

January 18th, 2011 § 0 comments § permalink

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Serves 4

This salad is so delicious and quick to prepare, healthy as all heck, and CHEAP CHEAP to make! I eat it often when I am short on time. I used to sprinkle cotija cheese over the top, but since I am on my new, almost-vegan diet I have eliminated it and have not for a second had any complaints!

Ingredients

2 cans black beans, drained and rinsed
1 basket cherry tomatoes, sliced in half
1 jalapeño, deseeded and chopped fine (for spicier or lazier version leave seeds)
1 red bell pepper, deseeded and chopped fine
1 cup chopped cilantro
2 teaspoons cumin
1 teaspoon cumin seeds, toasted (lazier version can add them untoasted)
Juice of 2 limes
8 corn tortillas, cooked over a gas stove
2 teaspoons Maldon finishing salt, check for taste

Directions

Mix all ingredients except tortillas and salt in a medium mixing bowl, stir well. Add salt to taste, and let stand about 5 minutes to absorb. Serve with warm tortillas.

Spicy Corn Fritters with Sweet Red Pepper Sauce

July 26th, 2011 § 1 comment § permalink

Serves 6-9

Ingredients

3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)

Directions

In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Summer’s Sweetest Treats: Corn, Ice Cream & Doughnut Peaches

July 26th, 2011 § 0 comments § permalink

corn and peach

At summer’s peak, we are bombarded by choices; the markets, our gardens and everywhere we look are prolific choices of what to eat that is in peak season. This week we feature not one but three of our favorites this time of year! Summer at its peak gives us sweetness and with this week’s featured recipes we optimize this sweetness in a few of our best recipes. We don’t let sweets take over our life either, we find balance of sweet and savory, optimize the need to keep things simple, quick and cool while still retaining optimal flavor to keep our taste buds tantilized to the max!

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Featured Recipes

Blackberry Lemon Thyme Sorbet

Chicken Paillards with Grilled Peach & Pepino Salsa

Spicy Corn Fritters with Sweet Red Pepper Sauce

Tarragon Peach Ice Cream

Spicy Black Bean Sweet Corn Tomato Salad

Grilled Peach BBQ Sauce

Raspberry Buttermilk Gelato

Lobster Sweet Corn Rolls

Jasmine Peach Iced Tea

Sweet Corn Aioli

July 26th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Sweet Corn Aioli Lobster Rolls

July 26th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 ½ pounds lobster meat, cooked, large chucks and cold
½ cup sweet corn kernels
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
Juice of 1 lemon
½ -3/4 cup sweet corn lemon aioli (recipe follows)
Hot Dog buns

Directions

In a mixing bowl combine the lobster meat, corn and fresh herbs and toss together well. Season with salt and drizzle lemon juice all over. Mix in the lemon juice and let stand for a few minutes. Dress to desired consistency with the sweet corn lemon aioli and serve on hot dog buns.

Sweet Corn Aioli
Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Sweet Red Pepper Sauce

July 26th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Tarragon Peach Barbecue Sauce

November 10th, 2009 § 1 comment § permalink

This sauce is a delightful way to incorporate sweet summer peaches into savory outdoor grilling. Peaches and tarragon are an amazing pair and mix into a fresh, sweet, tangy flavor in this recipe. This is a more luxurious barbecue sauce recipe and is perfect for grilled chicken breasts and pork tenderloin. This sauce is sure to impress both in its use of fruit on the grill and the combination of the tarragon. There is no need to marinate with this recipe; simply use it as a mopping sauce throughout the cooking process and be sure to use it generously toward the end.

Makes 2 cups of sauce and takes about 20 minutes to prepare

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
¼ cup chopped fresh tarragon
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼ – ½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Tarragon Peach Nectar

July 26th, 2011 § 0 comments § permalink

Makes about 1 cup

Ingredients

½ cup sugar
½ cup water
¼ cup peach puree
3 sprigs of fresh tarragon

Directions

In a saucepan, place sugar, water, peach puree and fresh tarragon sprigs and bring to a boil until the sugar is all dissolved. Let simmer for 5 more minutes to steep, take off heat, set aside for 5 more minutes, discard tarragon sprigs, stir well and set nectar aside to cool.

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