Food and Beverages

HEINZ-LIKE KETCHUP RECIPE:

1 can tomato paste (6 oz)
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over medium heat. Whisk
until smooth. When mixture comes to a boil, reduce heat and simmer 20 minutes,
stir often. Remove pan from heat and cover til cool. Refrigerate in covered
container. Makes about 1 1/2 cups.

BARBECUE SAUCE

(thank you to MarksDailyApple.com)

Ever wonder what makes barbeque sauce so delicious?
Perhaps it’s the 30 grams of sugar per 1/4 cup serving? Don’t want to give up
this comfort food favorite? Then try this innovative recipe!

2 strips of thick bacon, chopped fine or 1 teaspoon of smoked paprika, or chipotle powder to
taste (this gives the sauce its smoky flavor, so using either the bacon or the
spices is fine!)
1 small onion (minced)
1 clove garlic (minced)
1 6oz can tomato paste
1 tsp liquid smoke
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup ketchup (again, use your homemade version!)
3 tbsp mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Hot sauce to taste (any variety is fine!)

If using bacon, fry in a 2-qt pan (no oil) until cooked through. Add the onion and cook over a
medium heat for 3-5 minutes (or until onion browns). Add in garlic and cook for
a minute, then mix in all other ingredients and simmer for about 30 minutes.
Test the mixture and add other spices, more vinegar or hot sauce until you
achieve the desired taste. To store, scoop into a large plastic container and
keep refrigerated.

BRANDIED HONEY MUSTARD RECIPE

(get started this takes 3 days)

6 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
3 tablespoons brandy
2/3 cup apple cider vinegar
1/2 cup local honey
1.5 teaspoons fine sea salt

Combine mustard seeds, 1/3 cup water, brandy, and vinegar in a bowl and
stir well to completely submerge the seeds.
Cover and allow to soak at room temperature for 3 days. Swirl the bowl
around a little each day to see the transformation. After 3 days, pour the
mixture into a blender, add honey and salt, and blend until smooth. Store in a
sealed jar and refrigerate. Use a plastic lid or using some kind of barrier to
keep the vinegar from corroding the metal on the jar lid.

Variations:
– Add 1 tsp to 1 tbsp of aromatic seeds during the soaking process.
– Dried  fruit should be added during the soaking process.
– Add dried herbs, seasoning powders, or fresh fruit just before blending.
– For less sweet mustards, cut the sweetener by half.

Thank you from our friends at
MountainRoseBlog.com

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Hollyhock & Pear Salad

Hollyhocks flowers are delicious to eat, having a light floral flavor which changes in description from person to person and plant to plant.

4 pears, cored and cut into slices (peel if preferred)
1/4 pint pear or white grape juice
8 hollyhock flowers, with their center stamens removed
4 whole hollyhock flowers for garnish

Put the sliced pears into the pear or grape juice, add the flowers and toss.  Put into a serving dish and decorate with the four whole flowers.  Serves 4

WARNING:  Do not eat flowers that have been sprayed with a pesticide or flowers that are along the roadside.

-this recipe is  from the cookbook:  Cooking with Flowers by Jekka McVicar

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Seven-Spice Mix

3/4 T. dried marjoram

3/4 T. dried thyme

3/4 T. dried savory

1/4 t. dried basil

1/4 t. dried rosemary

1/8 t. dried sage

1/8 t. fennel seeds

Mix all ingredients and place in a sealed container.  Use to season chicken, vegetables, and meat.

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Lemon-Thyme Shortbread Cookies

By: Herb Companion Magazine

• 1/2 cup blanched slivered almonds
• 1 1/2 tablespoons fresh thyme leaves, stems removed
• 1/2 tablespoon grated lemon zest
• 2 cups all-purpose flour, divided
• 1/2 teaspoon salt
•1 cup (2 sticks) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract
• All-purpose flour, for dusting work surface

Garnish

• 6 to 8 ounces semisweet chocolate, tempered
• Slivered almonds (at least 25)

1. In food processor with metal blade, pulse almonds, thyme and lemon zest with 2 tablespoons flour until finely ground but not pasty, about 20 seconds. Sift together remaining flour and salt in medium bowl. Add ground nut-herb mixture and stir. Set aside. In electric mixer with paddle attachment, cream butter and sugars until light and fluffy, 2 to 3 minutes. Turn mixer to low and gradually add flour mixture, mixing until just combined. Stir in vanilla and lemon extracts. Flatten dough into disk and wrap tightly in plastic. Chill 2 hours or until very firm.

2. Preheat oven to 300 degrees with rack in center. Line two cookie sheets with parchment paper. Roll chilled dough on lightly floured surface to about ¼-inch thickness, using as little flour as possible. Cut out 2-inch rounds with cookie cutter and place ½ inch apart on cookie sheets. Position sheet on center rack and bake 35 to 40 minutes, or until bottoms are lightly browned. Immediately transfer to racks and cool completely before garnishing.

3. To garnish: Set another cooling rack over cookie sheet. Dip half of each cookie in tempered chocolate. Place on rack, so sheet catches chocolate drippings. Before chocolate sets, place an almond sliver or two on top of each cookie. Allow to fully set before serving. Store in airtight containers at room temperature up to 1 week  Makes 25 cookies

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Autumn Leaf Herbal Tea Recipe

October 14, 2010 at 9:11 PM (Recipes)

By popular demand, this is Gina Marie’s recipe for Autumn Leaf Herbal Tea – which you may have tasted at the Springfield Botanical Center Grand Opening.

Autumn Leaf Herbal Tea

Ingredients:

  • Water –  6 cups
  • Rosemary – 2 sprigs
  • Sage Leaf – 3 springs
  • Ginger Root – 3 Tablespoons, chopped
  • Cinnamon Bark – 3 pieces
  • Apple Juice & Honey – sweeten to taste

Place fresh herbs and water in pot.  Bring to a rolling boil.  Turn off heat. Steep for 20 minutes. Strain to remove herbs. Sweeten to taste with apple juice and honey.

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Ideas for Tea Blends

by Springfield Area Herb Society on Tuesday, January 11, 2011 at 10:51pm

jasmine, orange peel, and sage

anise, chamomile, and costmary

lemon verbena and borage

spearmint, elderberry, and lemon balm

tansy, sage, and rosehips

marjoram, anise, and lemon verbena

blueberry leaf, beebalm and ginger

thyme, sassafras, and straberry leaf

nettle, ginger, and hysop

horehound and chamomile

chicory, ginseng, and cinnamon

chamomile and apple mint

basil, lemon verbena, lemongrass, and lemon thyme

…and so many more!