SEASONAL HERB RECIPES
November 2019
ROSEMARY ROASTED CASHEWS
https://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-cashews-recipe-1941586
This recipe from Ina Garten is almost directly from the Bar Nuts at Union Square Café in New York City and its wonderful cookbook of the same name.
1 ¼ pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
½ teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Preheat the oven to 375o F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until they are completed coated and serve warm. Also makes great holiday gifts packaged in small cellophane bags tied with ribbon.
JUDY’S CILANTRO GREEN DIP, Chuy’s style
½ cup (packed) cilantro, chopped
4 oz. can chopped jalapenos or green chilies
2 pkgs. ranch dip and dressing mix (dry)
1 cup sour cream
1 cup mayonnaise
1 tablespoon lime juice
Rinse and pat dry one bunch cilantro and scrape leaves off with knife. Chop finely leaves and tender stems to make ½ cup packed. Add all ingredients to blender and process until smooth. Refrigerate overnight. Serve with tortilla chips.
SAGE MAYONNAISE
From The Herb Cookery, by Barbara Scoggins, 1992
2 large egg yolks
2 teaspoons wine vinegar
1 teaspoon country-style Dijon mustard
1 to 2 tablespoons minced fresh sage
1 tablespoon lemon juice
Sea salt to taste
1-¼ cups vegetable oil
Mix the first 6 ingredients in a blender. Very slowly add the oil, emulsifying completely. Store in an airtight container in the refrigerator. Especially good in chicken salads, with hot or cold pork and most sandwiches.
CHILI PECAN CRISPS
Modified from the original recipe from Henry Flowers, former horticultural director of Festival Hill at Round Top, Texas
1 cup toasted pecans, chopped
1 cup unsalted butter
1 cup sugar
1-½ cups flour
¼ teaspoon salt
1 teaspoon baking soda
½ teaspoon cream of tartar
½ tablespoon chili powder
¼ teaspoon cayenne powder
½ tablespoon fresh rosemary, chopped
½ cup toffee chips
2 cups corn flakes, crushed
Heat oven to 350o and toast pecans on a sheet pan until lightly browned. Cool, then chop. Cream butter until fluffy and add sugar and beat for another minute. Mix next ingredients (except cornflakes and pecans) together in separate bowl. Slowly add dry ingredients to butter mix until well combined. Gently fold in pecans and corn flakes. Roll dough into 1-inch balls. Bake for about 15 minutes or until lightly browned.
CORNMEAL-FENNEL COOKIES
https://www.myrecipes.com/recipe/cornmeal-fennel-cookies
1/2 cup butter, at room temperature
1 cup sugar
1 teaspoon fennel seeds, coarsely ground
1/4 teaspoon salt
1 egg
1-3/4 cups flour, sifted
3 tablespoons fine yellow cornmeal
1-1/2 teaspoons baking powder
In a large bowl, cream butter and sugar until light and fluffy. Add fennel seeds and salt. Add egg and beat to combine. In a small bowl, stir together flour, cornmeal, and baking powder. Add these dry ingredients to butter mixture in 3 batches, mixing after each addition. Shape dough into a log, wrap in plastic wrap, and refrigerate at least 2 hours and up to 1 day. Preheat oven to 375°. Break off small bits of dough and roll into balls about 1 1/2 in. wide. Arrange on parchment-lined baking sheets. Gently flatten each cookie using the bottom of a water glass (dip the glass in water to prevent sticking). Bake cookies for 8 minutes or until golden brown and puffed. Transfer cookies to cooling racks.
SPICE COOKIES
Family heirloom recipe from early 1900s Mississippi
2 cups all-purpose flour, spooned and leveled
2 teaspoons ground ginger
1 ½ teaspoons baking soda
½ teaspoon cinnamon
½ teaspoon kosher salt
¼ teaspoon grated nutmeg
¼ teaspoon ground black pepper
1/8 teaspoon cloves
¾ cup vegetable shortening (Crisco)
2/3 cup light brown sugar, packed
1 large egg
½ cup molasses
1 teaspoon pure vanilla extract
¼ cup granulated sugar
Directions: Heat oven to 350o. In a medium bowl whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper and cloves. Using an electric mixer beat the shortening and sugar on medium high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses and vanilla. Add in the flour mixture until just combined. Do not over mix.
Line baking sheet pans with parchment paper. Place granulated sugar on a plate. Roll heaping teaspoons of dough into balls and roll in sugar to coat. Place on baking sheet pan 2 inches apart. Using the bottom of a glass press the balls to 3/8 inch thick and sprinkle with more granulated sugar. Bake 10 to 12 minutes until edges are firm. Cool slightly before transferring to a rack to cool completely. Store in an airtight container at room temperature for up to five days.