2016 HERB OF THE YEAR CELEBRATION

Celebrate the “2016 Herb of the Year” with a tasting party!

PEPPERS
TASTING MENU

SNACKS

Spiced Candied Walnuts: Blanch 4c walnuts in boiling water for 30 seconds.  Drain.  Combine 1 beaten egg with 1tsp water and toss with 4 c walnuts. Combine 1c confectioner’s sugar, ½ tsp salt, 1/2tsp cayenne pepper, 1/2tsp cinnamon and toss with nuts. Spread on greased cookie sheet & bake at 300 degrees for 20 mins. When cool, pack in an airtight container.

Sweet & Spicy Almonds: Roast 2 1/2c almonds at 400 degrees for 10 minutes then toss with 1 1/2Tbs melted butter and sprinkle with a mixture of 1 1/2tsp sugar, 1tsp salt and ½tsp chili powder.  Let cool before serving.

Crockpot Spicy Pecans: Melt 1/3c butter in a small crockpot, add 3Tbs Worcestershire sauce, 1/tsp garlic powder, 1/2tsp ginger, 1/4tsp dried mustard, 1/8tsp cayenne pepper and 1/4tsp black pepper and mix well.  Stir in 4c pecan halves and cover and cook on low for 2 hours.  Stir.  Cover again and cook on high for 30 minutes.  Remove and cool, then store in airtight container in a cool, dark place.

SAVORIES

Stuffed Peppers: Combine 18oz semi-soft goat cheese (chevre) with 1/4c snipped fresh herbs (chives, basil, thyme, parsley).  Cut red, yellow, and orange mini sweet peppers in half and pipe the cheese mixture onto peppers.

Parmesan Onion Puffs: Stir together 1c finely grated Parmigiano-Reggiano cheese, 1/2c mayonnaise, 1Tbs minced onion, and 1/8tsp chili powder.  Cut out rounds from 10 bread slice using cookie cutter and arrange on a baking sheet. Bake toasts at 400 degrees until tops are crisp and just golden, 3 to 4 minutes. Cool slightly and then top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge. Bake toasts until topping is puffed and golden, about 6 minutes.

Olive Cheese Balls: Combine 1c grated cheddar cheese, 2Tbs butter, 1/2c flour, 1/8tsp dried mustard and dash of cayenne pepper.  Put a small piece of dough in your hand and roll around 25 stuffed olives.  Bake at 400 degrees for 12-15 mins, or until golden.  Serve hot.

Baked Chicken Nuggets: Cut 1 1/2lbs chicken breasts into bite sized pieces. Add 1tsp paprika, 1/4tsp garlic powder and 1/4tsp onion powder to 1c crushed cornflakes in a resealable plastic bag and shake to mix. Add a few chicken pieces at a time to the bag and shake to coat. Place chicken on a lightly greased cooking sheet and bake at 400 degrees until golden brown, about 12 to 14 minutes.   Serve with Sweet Chilli Sauce.
Sweet Chilli Sauce: Combine 1c fresh chopped chilli peppers, 8 cloves of garlic and 2tsp salt in a saucepan.  Add 2c sugar and 2c vinegar and simmer 20 minutes.  Blend and store in a jar or bottle.

SWEETS

Tart Cherry and Pistachio Fudge: Melt 8oz semi-sweet baking chocolate and 3/4c sweetened condensed milk.  Stir in 1/2c salted pistachios, 1tsp vanilla and 1/2tsp cayenne pepper.  Spread in a foil-lined 8” square pan.  Melt 6oz white baking chocolate with remainder of a 14oz can sweetened condensed milk and spread over semi-sweet chocolate layer.  Sprinkle 1/2c chopped dried tart cherries over top and press lightly into fudge.  Refrigerate 2 hours then cut into 36 pieces.

Hot Cookie Crisps: Cream 1c butter and 2c brown sugar.  Add 1tsp vanilla and 2 eggs and mix well.  Mix 1 1/2c finely chopped cashews, 1 1/2c whole wheat flour, 1 1/2c unbleached flour, 1/2tsp habanero powder, 1/3tsp baking soda and 1tsp baking powder and stir into the creamed mixture.  Chill.  Shape into a log about 2" in diameter, wrap in plastic wrap and refrigerate overnight.  Slice, and bake at 325 degrees until golden.

“Do not forget to entertain strangers,

for by so doing some people have entertained angels without knowing it.”

I Corinthians 10:31