Forgot your password?
Member benefits:
Written by Stephen Exel
Creative—and successful—hosts know two simple rules: Don't try to do it all, and don't make it complicated. For a spring gathering, be a green goddess and let fresh herbs stand front and center in your menu. Spin your herbal theme on favorite recipes solicited from friends and garnered from cookbooks. If a local coffee shop or restaurant serves a snack you love, ask how to prepare it. Chances are, you'll come away with a new recipe. Then improvise with the explosive flavors contained in a handful of cuttings. Serve a variety of savory and sweet dishes and drinks, and let guests graze as they go.
Spring into action: Make buttery Rosemary Shortbreads in just 10 minutes using five on-hand ingredients. The shortbreads, from a recipe from Amavida Coffee in Rosemary Beach, Florida, are a snazzy accompaniment to cheddar or blue cheese, wine jelly or onion marmalade. For dessert, pair them with lemon curd or sorbet.
Yield: 5-1/2 dozen
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
Shape into two 8-1/4-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts: 1 cookie equals 42 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 38 mg sodium, 4 g carbohydrate, trace fiber, trace protein.
Miami chef Michael Schwartz shares his recipe for Crispy Hominy, a bar treat served at his much-touted restaurant, Michael's Genuine Food & Drink. Serve these crunchy, spicy bites in small fiber grow pots lined with waxed paper.
Yield: 5-1/2 cups
Sort corn and rinse in cold water. Place corn in a Dutch oven; add water to cover by 2 in. Cover and let stand overnight.
Drain and rinse corn, discarding liquid. Return corn to Dutch oven; add the onion, garlic and bay leaves. Add 8 cups water. Cook, uncovered, over medium heat for 1 to 1-1/2 hours or until corn is tender. Add 2 tsp. salt. Remove from the heat; let stand for 30 minutes. Drain corn and pat dry, discarding vegetables and bay leaves.
In a large bowl, combine the paprika, sugar, garlic powder, onion powder, chili powder, cumin and remaining salt; set aside.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn in batches for 4-5 minutes or until browned. Add to seasoning mixture; toss to coat. Serve with lime wedges.
Nutrition Facts: 1/2 cup equals 263 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 526 mg sodium, 39 g carbohydrate, 5 g fiber, 3 g protein.
How does your garden grow? With Balsamic Herb Vinaigrette, it's pretty herbs all in a row—basil adds licorice, dill waves its feathery locks, and musky oregano and citrusy thyme provide balance. Drizzle the dressing over spring greens, or brush it over grilled meats, baked fish or roasted new potatoes.
Yield: 2-1/4 cups
In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.
Nutrition Facts: 2 Tbsp. equals 199 calories, 19 g fat (1 g saturated fat), 0 cholesterol, 4 mg sodium, 9 g carbohydrate, trace fiber, trace protein.
Grilled chicken and purchased barbeque sauce laced with garlic combine for a portable snack that encourages easy mingling. Serve Walking Chicken BBQ in small mason jars.
Yield: 6 dinner servings, or divide into smaller servings for snacks
In a large resealable plastic bag, combine the barbecue sauce, lavender, oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for up to 4 hours.
Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over medium heat for 20 minutes. Turn; grill 10-15 minutes longer or until juices run clear. Discard skin and bones; cut into bite-size pieces.
Nutrition Facts: 1 serving equals 315 calories, 20 g fat (5 g saturated fat), 88 mg cholesterol, 243 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.
Chilled Pea and Crab Soup Shooters capitalize on peak flavor by blending sweet peas with a handful of sparkly mint. Spiced-up crabmeat plays its heat against this cool, sip-able hors d'oeuvre for a mouthwatering tug-of-war. Guess what? You win.
Yield: 2 dozen
CURRY CRAB
Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate soup for at least 1 hour.
Meanwhile, in a small bowl, prepare the curry crab by whisking the mint, lime juice, oil, curry paste and salt. Add crab; toss gently to coat. Chill until serving. To serve, pour soup into shot glasses; garnish with crab mixture.
Nutrition Facts: 1 serving equals 41 calories, 1 g fat (trace saturated fat), 22 mg cholesterol, 229 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1/2 starch.
Caution! When the herb of love releases its delicate flavor in smooth, custardy Lavender Ice Cream, someone you like may have a meltdown.
Yield: 1 pint
In a small saucepan, heat half-and-half to 175°. Remove from the heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.
Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Nutrition Facts: 1/2 cup equals 373 calories, 23 g fat (13 g saturated fat), 279 mg cholesterol, 43 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.
Muddling—or crushing—herbs releases their essential oils for an immediate flavor boost. In her book The Backyard Bartender, Nicole Aloni muddles up the classics with her Basil Mojito and the cool-as-a-cuke 10 Thyme Smash.
In a shaker, muddle basil leaves, syrup and lime juice. Add rum and orange juice, and stir to blend. Pour over ice into glass. Top with soda water; garnish with kumquat.
In a shaker, muddle cucumber and thyme leaves. Add other ingredients. Shake and pour into an ice-filled glass.
No one’s said anything yet! Log in or create an account to be the first.