FALL OPEN HOUSE

Open Houses are a great way to get to know your neighbors as well as celebrate special events.  We love to open our home to others and want them to feel welcome and be able to come and go.  There is no better way to entertain than to share your home and lots of great food.  

Here are examples of some of our favorite recipes that we love to use to entertain:

HOT APPETIZERS: We generally choose one type of meatball served in a crockpot and one of the hot canapés that can be replenished every hour during the Open House!

COCKTAIL MEATBALLS
2lb frozen meatballs (bought or homemade)
2-14oz bottles catsup
1-10oz jar apple jelly
1Tbs BEST FOR BEEF
               Combine catsup, jelly and herbs in crockpot on low, then add meatballs and cook for 1 hour or until warmed through.  Serve with skewers!

TAMALE BITES

2c crumbled corn bread
1-10oz can enchilada sauce
1/2tsp salt
1Tbs TEX-MEX
1 1/2lb ground beef
1-8oz can tomato sauce
1/2c shredded Monterey jack cheese
               Combine crumbs, 1/2c enchilada sauce, salt, herbs and then add ground beef and mix well.  Shape into balls, place in baking dish and bake at 350 degrees for 18-20 minutes.  May freeze, reheat at 350 degrees for 30 mins in a covered pan. Heat remaining enchilada sauce with tomato sauce and serve over the meatballs sprinkled with cheese.

SWEET & SOUR PORK BALLS

3lb ground pork
3-5 3/4oz cans water chestnuts, drained and chopped
1 1/2c chopped green onions
1Tbs chopped fresh GINGER
2tsp salt
3Tbs soy sauce
4 beaten eggs
1 1/2c bread crumbs
Cornstarch
               Mix 1st 7 ingredients together, add bread crumbs just until combined and chill 1 hour.  Shape into 1” balls and roll in cornstarch.  Brown in hot oil, remove to roasting pan, cover and bake at 350 degrees for 15-20 minutes.  May freeze, reheat at 350 degrees for 30 mins in a covered pan.  Serve coated with the following sauce:

2c pineapple juice
1c vinegar
1/4c soy sauce
2/3c sugar
1 1/2c broth
1/3c cornstarch
               Bring 1^st 5 ingredients to a boil, then add cornstarch in a little water to thicken.

SAUSAGE & CHEESE CANAPES

2lb sausage
1lb Velveeta cheese
1tsp Worcestershire sauce
1Tbs ITALIAN PESTO
2 loaves party rye
               Brown meat in a deep skillet and drain fat.  Add cheese, Worcestershire sauce and herbs until cheese is melted.  Toast one side of bread and place meat mixture on top, then freeze.  Reheat at 350 degrees for 15 mins or until warm and bubbly.

CHEESY SHRIMP CANAPES

10 slices of bread
2Tbs butter
1/2tsp FISHERMAN’S CHOICE
4oz cooked, chopped shrimp
1/2c shredded Swiss cheese
1/3c mayonnaise
1/2c bread crumbs
               Cut 20-2” circles from bread and use scraps to make crumbs.  Melt butter and thyme, brush on circles and bake at 350 degrees for 10 mins or until golden.  Combine remaining ingredients and shape into 20 balls.  Lightly press shrimp balls onto toasted circles and then broil 10 minutes or until hot and bubbly.

SPICY APPETIZER BALLS: In a food processor, combine 8oz Velvetta cheese, 1 egg, 1 1/2c flour, 2tsp baking powder, 1Tbs CHILI COMBO and 1/2 c melted butter.  Blend together until mixture has an almost dough-like texture. Form into 1 inch round balls and place on greased cookie sheet. Bake at 350 degrees for 5 to 10 minutes until light browned.

CHEESE BALLS: We serve a couple cheese balls with a variety of crackers or apple slices

FOUR CHEESE BALL
1c shredded Swiss cheese
1c shredded Velveeta cheese
4ox cream cheese
1/4c mayonnaise
1tsp Worcestershire sauce
2Tbs chopped pimento
2Tbs finely chopped green pepper
1Tbs VEGGIES & MORE
1/2c crushed potato chips
1Tbs Parmesan cheese
               Combine 1st three cheeses with mayonnaise, Worcestershire sauce, pimento and green pepper.  Chill, then shape into balls and roll in a mixture of chips and Parmesan cheese.  Serve with crackers or apple slices.

DILLED CHEESE BALL

1 1/4c whole almonds, chopped
1-8oz cream cheese
1/2c mayonnaise
4Tbs crumbled bacon
1Tbs chopped green onion
1Tbs chopped fresh DILL
               Toast almonds.  Combine 1/2c toasted chopped almonds, cream cheese, mayonnaise, bacon, green onion and dill. Cover and chill overnight and then form into 2 balls and roll in remaining almonds.

GOURMET HERB BALL

80z cream cheese
2Tbs butter
1 minced garlic clove
1Tbs each fresh PARSLEY, BASIL, THYME and DILL
GARLIC PEPPER
               Blend cream cheese, butter, garlic, and herbs until well combined.  Refrigerate for 1 hour then form into a ball and sprinkle with GARLIC PEPPER.  Serve with crackers.

TRIPLE CHEESE BALL

8oz cream cheese
4oz blue cheese, crumbled
3/4 cup dried cranberries, finely chopped
2Tbs snipped CHIVES
1c finely chopped toasted pecans
               Mix together cheeses, cranberries and chives and form into a ball.  Roll in chopped pecans and refrigerate covered overnight.  Serve at room temperature.

HARVEST CHEESE BALL

8 oz cream cheese
1/4c craisins, chopped
1tsp HARVEST SPICE
1/4c each of pistachios, roasted pumpkins seeds, pecans, and sunflower seeds, chopped together
1Tbs chopped dried apricots
               Combine cream cheese, chopped craisins and HARVEST SPICE, place in plastic wrap and form into a ball.  Refrigerate 2 hours.  Roll in a combination of chopped nuts, seeds and apricots and press mixture into the ball.

CHUT-NUT BALL

2 (8oz) pkg cream cheese, softened
1 (9oz) jar Mango chutney
1tsp FIVE SPICE 
2/3c sliced almonds
               Stir together first three ingredients until well blended.  Shape into a ball and chill 30 minutes.  Roll in almonds and serve with graham crackers.

HERBED TRIPLE CHEESE BALL

8oz cream cheese
4oz cheddar cheese, grated
4oz blue cheese, crumbled
1Tbs HERB SPRINKLE
               Mix together cheeses and herb blend, then form into a ball and refrigerate covered overnight.  Serve at room temperature.

SPREADS: We choose two spreads to serve with a variety of crackers

CRAB SPREAD

1-9oz cream cheese
1/2c mayonnaise
1/2c grated Cheddar cheese
1Tbs GARLIC HERB
1tsp Worcestershire sauce
6oz frozen crabmeat
               Combine cheeses, mayonnaise, herbs and Worcestershire sauce, then add the crabmeat.  Refrigerate overnight to combine flavors and then serve with crackers.

SPICED BERRY SPREAD

8oz cream cheese
1/2c whole berry cranberry sauce
1/4c orange marmalade
1tsp HERBAL ESSENCE
1/4c toasted slivered almonds
               Combine all ingredients in a food processor until smooth.  Refrigerate overnight to blend flavors then serve with crackers.

SPINACH SPREAD:  Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream and 1Tbs GARDEN HERB gourmet blend.  Add 8 ounces frozen chopped spinach, thawed and well-drained.  Refrigerate 2 hours. 

CURRIED CHICKEN SPREAD

1 (8oz) pkg cream cheese, softened
½ (9oz) jar Mango chutney
1Tbs CURRY COMBO
2 cups diced cooked chicken
               Beat together cream cheese, mango chutney and spice until well blended, then add chicken.  Serve with mini rice cakes.

SNACKS: We generally have pick-up nut snacks, either sweet or savory, located around the house or on the serving table.

SPICED FRUIT & NUTS

1tsp butter
1/4c honey
1tsp SWEET SPICE
1/3c each almonds, pecans and walnuts
1/2c raisins
1/2c dried cranberries
               Melt butter in skillet over medium heat then add honey and SWEET SPICE and cook 2 mins.  Add nuts and continue to cook for 8 mins stirring frequently.  Stir in raisins and cranberries.  Spread onto greased baking sheet to cool.

SWEET & SPICY PEANUTS: Whisk together 1 egg white and 1tsp water until frothy then add to 4c peanuts and toss to coat.  Combine 1c sugar and 1Tbs B-B-Q SPICE and then add to nuts to coat evenly.  Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins, stirring every 15 mins.  Remove from oven, stir to separate and cool.

ROSEMARY WALNUTS

2Tbs butter
2Tbs olive oil
1lb walnut halves
11⁄2Tbs ROSEMARY
1tsp paprika
2tsp salt
               Melt butter and oil and then add nuts and stir to coat.  Sprinkle nuts with ROSEMARY, paprika and salt and toss to coat.  Spread nuts on cookie sheet and bake at 325 degrees for 20 mins., shaking and stirring often.  Drain on paper towels and cool completely before storing in air-tight container.

BEVERAGES

MULLED CRAN-APPLE JUICE

2 - 3” cinnamon sticks
1Tbs orange peel
1Tbs whole allspice berries
2tsp whole cloves
1 section of broken star anise 
               Add spices in a muslin bag to a gallon of cran-apple juice and simmer 1/2 hour.  Serve warm or chill and add ginger ale to make a festive punch.

ROSEMARY FRUIT PUNCH: Make a concentrate with 1c pineapple juice, 1/2c sugar and 2tsp dried ROSEMARY.  Bring to boil then simmer 5 min.  Cool and strain.  To serve, add concentrate to remaining 46-oz can pineapple juice, 1 can frozen lemonade and 2c water.  Pour into punch bowl, add 1 liter ginger-ale and add fresh lemon slices & sprigs of rosemary.

“Do not forget to entertain strangers,
for by so doing some people have entertained angels without knowing it.”
I Corinthians 10:31

2017 HERB OF THE YEAR CELEBRATION

Coriandrum sativum, known as both cilantro and coriander, is the 2017 Herb of the Year and lends itself to a soup and salad fiesta.  Gather some friends to celebrate this unique annual herb and enjoy several of these recipes:

SOUPS

Green Gazpacho
4 slices moistened firm, crustless bread
2 cloves garlic
1/4c fresh parsley
1/4c fresh cilantro
4 chopped scallions
1 peeled, seeded, chopped cucumber
1 green pepper, cored, seeded and chopped
1c seedless green grapes, cut in half
1 chopped celery stalk
1/2tsp ground cumin
1/2tsp ground coriander
1/4tsp cayenne
2Tbs fresh lemon juice
1Tbs white-wine vinegar
3/4c plain yogurt
1c chicken stock
            Combine the moistened bread, garlic, parsley and cilantro in food processor and puree until smooth.  Add half of the scallions, cucumbers, green peppers and grapes to the food processor along with all the celery, cumin, coriander, cayenne, lemon juice and vinegar and process until smooth. In a large bowl combine mixture with the yogurt, stock and the other half of the scallions, cucumbers, green peppers and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days. Garnish each serving with avocado cubes.

Creamy Avocado Gazpacho
1 peeled, seeded, diced cucumber
1 diced zucchini
1 diced green pepper
1 diced stalk celery
4 thinly sliced scallions
2 halved ripe avocados
2c plain yogurt
Juice of 1 lemon
Juice of 1 lime
1 minced garlic clove
1/4c chopped fresh cilantro
1/4c chopped fresh flat-leaf parsley
1/2c water
            Combine the diced vegetables, scallions, and salt, then allow to sit for 30 minutes. Process the avocados, yogurt, citrus juices, garlic, and herbs until smooth, adding water to make a thick soup. Combine avocado mixture and diced vegetables then chill, covered for up to 24 hours. Serve garnished with fresh cilantro sprigs.

Tortilla Soup
4 medium corn tortillas
1/2tsp garlic salt
1 chopped onion
1 minced garlic clove
2 chopped tomatoes
1 seeded, minced serrano chile
1 chopped yellow pepper
3c chicken broth
2Tbs minced cilantro
            Sprinkle each tortilla with garlic salt, cut each into 6 wedges and place on cookie sheet.  Bake at 400 degrees until crisp, about 8 to 10 minutes.  Combine onion, garlic, tomatoes, chile and pepper in food processor until vegetables are finely chopped.  Sauté vegetables until crisp tender, about 5 minutes, then add broth and simmer until vegetables are tender, about another 5 minutes.  Season with salt and pepper and stir in cilantro.  Serve topped with toasted tortillas.

SALADS 

Mango Chicken Salad
2c cooked chicken breasts
1/3c mayonnaise
5Tbs wine vinegar
2 thinly sliced green onions
1/4c chopped fresh cilantro
1 minced jalapeno
1tsp salt
1/2tsp sugar
1 mango cut into chunks
mixed salad greens
            Combine the mayonnaise, vinegar, onions, cilantro, jalapeno, salt and sugar, then stir the chicken and mango. Divide greens among serving plates and add 2/3 cup chicken salad on each.

Garbanzo Corn Salad
1 bag frozen corn
2Tbs olive oil
2 grilled, peeled and chopped Jalapeno peppers
1 chopped sweet onion
8 chopped tomatillos
1/2c cider vinegar
1 chopped red or green bell pepper
1-16 ounce can Garbanzo Beans
1c chopped cilantro
            Sauté thawed corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the red bell pepper, garbanzo beans, salt and pepper. Chill at least 4 hours, then add cilantro just before serving.

Jicama Slaw
2Tbs white wine vinegar
1Tbs lime juice
1Tbs olive oil
2c shredded jicama
1 peeled, seeded and shredded cucumber
1/2c shredded carrots
1/2c thinly sliced bell pepper
1 thinly sliced shallot
1/4c chopped cilantro
            Whisk together vinegar, lime juice and olive oil for dressing.  Drain jicama, cucumber and carrots, then combine with bell pepper, shallot and cilantro.  Toss with dressing to coat and allow to set 15 minutes then toss again before serving.

BISCUITS

Mini Coriander Biscuits
2c whole wheat flour
1Tbs baking powder
2tsp ground coriander
2Tbs sesame seeds
2Tbs grated Parmesan cheese
2Tbs snipped chives
¼c cold butter
1c milk
            Combine flour, baking powder, coriander, sesame seeds, Parmesan and chives, and then cut in the butter until the mixture forms a coarse meal.  Stir in the milk until the mixture forms a soft dough and leaves the sides of the bowl. Turn the dough out onto a lightly floured surface, and form it into a log about 1 ½ inches thick. With a sharp knife cut into pieces about 3/4 inch thick. Arrange the pieces on their sides on a lightly greased baking sheet, leaving about an inch between each biscuit. Brush with egg glaze and sprinkle with sesame seeds. Bake at 350 degrees for 20 minutes, or until the biscuits are puffed and light brown. Serve warm.

SWEETS

Coriander Cookies: Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour, 1Tbs ground coriander seeds and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

Coriander Fruit Dip
1-8 ounces cream cheese
1/4c plain yogurt
2Tbs honey
1/4tsp ground coriander seed
1/4tsp ground cinnamon
1/8tsp ground nutmeg
            Combine all ingredients in a food processor or blender until smooth. Serve chilled as a dip with fruit or add a dollop over a serving of halved red & green grapes.               

“Above all, love each other deeply, because love covers over a multitude of sins.

Offer hospitality to one another without grumbling.”

I Peter 4:8-9

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

2015 HERB OF THE YEAR CELEBRATION

Celebrate the 2015 Herb of the Year, Savory, with a special soup and salad luncheon featuring both summer and winter savory and their affinity for beans!! 

Winter savory is useful for those on a salt-restricted diet because the leaves have a robust flavor that is a salt and pepper alternative.  Famous for making its mark on dried beans, it also blends well with different culinary herbs and can be added to soups or stews which have a long cooking time. 

Summer savory is the most well-known of the savories and can be used fresh or dried for adding a pleasant sweet, spicy flavor to vegetables, meats, pastas and rice.  It is also a favorite for tossing with fresh beans and adding to salads. 

More information can be found on this earlier Savory post.

SAVORY MENU

SOUP

BLACK & WHITE BEAN SOUP1lb dried black beans
1lb dried white beans
12 chopped garlic cloves
6Tbs olive oil
2Tbs minced winter savory
6Tbs red wine vinegar
2 jalapeno peppers, stemmed, seeded, and diced
1tsp toasted and ground cumin seeds
          Soak beans separately overnight, drain and rinse, then in separate pots, cover with water and simmer for 1 1/2hr or until tender.  Soften garlic in the olive oil and divide between beans.  Add savory to white beans.  Add vinegar, jalapenos and cumin to the black beans.  Simmer both soups for 10 minutes then puree separately and reheat for 5 minutes.  Season with salt and pepper.  To serve, ladle black bean soup into shallow bowls and then ladle the white bean soup in the center.

SALADS

CHICKEN PASTA SALAD1/4c chicken broth
3/4c mayonnaise
1tsp fresh finely minced winter savory
2 1/2c cooked diced chicken
1 1/2c diced celery
1/4c chopped pecans
1/4c sliced stuffed olives
3/4tsp salt
2c cooled cooked pasta
1c frozen peas
          Add broth to mayonnaise and then add savory.  Toss together chicken, celery, pecans, olives, pasta and peas and season with salt and pepper. Add dressing and blend lightly.  Serve in lettuce cups topped with chopped tomatoes.

GREEN BEAN SALAD
1lb fresh green beans, cut into 2 inch pieces
3 sprigs fresh summer savory
3Tbs red wine vinegar
3Tbs olive oil
1/2c chicken stock
1Tbs minced fresh dill
1Tbs minced fresh parsley
1Tbs minced fresh summer savory
          Boil beans with salt and sprigs of savory until tender.  Combine oil, stock and herbs and whisk until combined.  Remove savory sprigs, drain beans and toss with dressing.  Chill for at least an hour.

SWEETS

SAVORY FRUIT COMPOTE1c dried prunes
1/2c dried apricots
1c dried cranberries
½ unpeeled orange, sliced thin
6 summer savory sprigs
1Tbs balsamic vinegar
          Simmer dried fruit and orange slices in water 30 minutes or until soft.  Add savory sprigs and vinegar. Remove from heat and let cool to room temperature.  Serve immediately or refrigerate but bring to room temperature before serving.

“Above all, love each other deeply,
because love covers over a multitude of sins.
Offer hospitality to one another without grumbling.”
I Peter 4:8-9

PARTY DIPS

A variety of party dips and dippers is an easy way to entertain a crowd of people, especially in summer when a variety of fruits and veggies are available.  Try using some of the fruits like oranges and pineapples hollowed out to hold some dips to add to the fun.  Veggies such as peppers and cabbage and breads can make great containers too!

SWEET

 

Sweet dippers can include a variety of fruits such as apple or pear slices, strawberries, grapes and even skewered pineapple and melon.  Also include graham crackers, gingersnaps, vanilla wafers, pretzels, or cookies.

Cottage Cheese Fruit Dip
1-8 oz. container low fat cottage cheese
2Tbs brown sugar
3Tbs applesauce
2Tbs maple syrup
1/2tsp cinnamon
            Blend all ingredients together and refrigerate.

Spiced Cheesecake Fruit Dip
1 package instant vanilla pudding mix
1-8oz frozen whipped topping, thawed
1-8oz cream cheese, softened
1 c confectioners' sugar
1 c milk
1tsp FIVE SPICE
            Mix together the vanilla pudding mix, frozen whipped topping, cream cheese, confectioner's sugar and milk and then add spices. Serve chilled.

SAVORY

 

Veggie dippers can include cucumber spears, mini carrots, celery sticks, icicle radishes, Treviso leaves as well as cauliflower, broccoli, peppers and green onions.  Cherry tomatoes and green olives on toothpicks can also make fun dippers.

Chive Dip
1c plain yogurt
1c sour cream
1/4c fresh snipped chives or garlic chives
1Tbs minced fresh sage - minced
2 minced garlic cloves
1 1/2tsp salt
            Mix add all ingredients well and then chill for at least 2 hours before serving.

Savory Dill Dip
1c mayonnaise
1c sour cream
1 1/2tsp HERB SALT
1Tbs fresh dill weed
3tsp Tabasco sauce
3/4tsp Worcestershire sauce
            Blend all of the ingredients together, and chill overnight

Herb Cheese Dip
8oz cream cheese, softened
1Tbs chopped fresh parsley
1 1/2Tbs chopped fresh chives
2tsp fresh thyme or lemon thyme
2tsp chopped fresh basil
            Combine ingredients, cover and refrigerate several hours.

Sorrel Dip
2c sorrel                                
1 1/2c sour cream
1c mayonnaise
1Tbs GARDEN HERB
1 can water chestnuts, chopped
3 green onions, chopped
            Strip sorrel leaves from stems and chop in food processor.  Combine herbs, sour cream and mayonnaise and then add sorrel, water chestnuts and green onion.  Cover and chill 2 hours before serving.

 

Other great dippers for savory dips include focaccia strips, bread sticks, bagel chips, tortilla chips, corn chips, pretzel sticks and pita wedges in addition to the usual variety of crackers.  Also, you can use bite-sized pieces of bread, especially if you have hollowed out a loaf as a dip container!

Dried Beef and Cheese Dip
1 loaf round bread
8oz shredded Cheddar cheese
8oz cream cheese, softened
1 1/2c sour cream
4oz jar dried beef, chopped
1/3c chopped green chilies
1/2c chopped green onions
1/2tsp Worcestershire sauce
            Hollow out the round bread for the dip container and cut or tear the insides into bite-sized pieces.  Mix together the remaining ingredients and spoon into the bread bowl.  Wrap with foil and bake at 350 degrees for 90 minutes.

Black Bean Dip
1 16oz can black beans, drained and rinsed
1/2c salsa
2Tbs fresh lime juice
2Tbs chopped fresh cilantro
1/2tsp TEX-MEX
            In a food processor, combine all ingredients and process until smooth.  Season with salt and pepper.

Roasted Garlic Dip
1 head of roasted garlic, mashed
8oz cream cheese
1/4c sour cream
2Tbs snipped chives
1Tbs fresh thyme
            Combine all ingredients in a blender until smooth.  Season with salt and pepper.

Crab Dip
2-8oz cream cheese
2 cans crab meat
2Tbs horseradish
2tsp lemon juice
1/4tsp FISHERMAN’S CHOICE
2Tbs chopped chives
            Combine all ingredients until mixed well, then cover and chill.

“Above all, love each other deeply,
because love covers over a multitude of sins.
Offer hospitality to one another without grumbling.”
I Peter 4:8-9

SPRING-THYME LUNCHEON

 

Celebrate the end of winter and the beginning of spring on March 21st with a Spring-Thyme Luncheon.  It’s the perfect way to rejuvenate spirits and celebrate friendships with the beauty of herbs especially thyme.  It’s also the perfect time to invite some new friends so you can get to know each other better – you could even make it a hands on luncheon where everyone pitches in and you visit while cooking!

It is time to replace the drab color of fall and winter with beautiful pastels and decorations that remind you of new beginnings.  I like to use lots of baskets in spring for centerpieces to serving pieces and favors.  You can make a Spring Basket arrangement by lining a basket with plastic wrap, cutting & soaking floral foam to fit inside and then sticking lots of pastel fresh flowers like tulips and daffodils along with some budded branches into the foam.  You can even add a few sprigs of thyme to the arrangement, plus save some to add to your napkins!  Remember to keep your centerpieces low enough so your guests can see one another.  For favors, tiny baskets can be simply filled with candy, nuts or mints or a small thyme plant.

The luncheon can be served at the table or buffet-style depending on the number of guests beginning with soup and ending with dessert.  Here is a menu which includes some recipes which use thyme as an ingredient to carry out the theme:

SOUP

CROCKPOT FRENCH ONION SOUP
1 quart beef broth               
3 yellow onions, sliced thin
1 leek, sliced                        
3 green onions, sliced
1 red onion, sliced thin                  
3Tbs butter
1Tbs olive oil                        
2Tbs flour
1/2tsp sugar                        
1Tbs fresh or 1tsp dried thyme
1Tbs Worcestershire sauce
            Sauté all onions & leeks in butter and oil for about 15 minutes, or until soft. Add flour and sugar and blend well. Cook 10 minutes longer. Add broth and all other ingredients to crock pot and cook for about 6 hours.  Just before serving, ladle the soup into serving bowls and sprinkle with snipped chives.

SPRING GREENS SOUP
6 chopped green onions                
2Tbs butter
2Tbs olive oil                                   
2 potatoes, diced
2 c vegetable broth             
2 c fresh spinach
1 c watercress                                  
1 c lettuce
1/4c snipped chives
            Melt butter with oil and sauté onions until soft then add potatoes and cook 2 minutes.  Add 1c broth, cover and simmer for 15 minutes.  Wash all greens and chop.  Place potato mixture into a food processor, add greens including chives and puree.  Return to pan, add remaining broth and simmer several minutes until greens are cooked through.  Season with salt and pepper to taste then serve garnished with additional chives.

QUICHE

MINI HERB QUICHES
1pkg Grands butterflake rolls       
1/2c shredded Cheddar cheese 
1c chopped zucchini & roasted tomato
2Tbs caramelized red onion
2 eggs
1c light cream
1/4tsp each parsley, chives, tarragon and chervil
            Grease muffin tins.  Separate each roll in half and press into tins for shell.  Combine zucchini, tomato and onion then divide between shells.  Combine eggs, cream and herbs, fill shells, then top with cheese.  Bake at 325 degrees for 20 mins. or until golden.  Serve warm or at room temperature.
            Roasted tomatoes: Cut Roma tomatoes in half lengthwise and place cut side up on a baking sheet.  Drizzle with olive oil and then sprinkle with thyme and sea salt and bake at 350 degrees until soft.

THYME & MUSHROOM QUICHE
1 9-inch pie shell, unbaked
1 1/4c grated Swiss cheese
2Tbs butter
1 1/2c mushrooms
2Tbs fresh thyme leaves
4 eggs
1c half and half
1/2tsp salt
1/8tsp pepper
            Sauté mushrooms in butter, then drain and cool.  Combine the eggs, half and half, grated cheese, thyme, salt and pepper. Stir in the mushrooms and pour into the crust.  Bake at 350°F for about 35 minutes, or until the top is just set.  Serve warm or cold.

SALAD

SPRING WILDFLOWER SALAD
2c mixed baby greens
2c nasturtium blossoms and leaves
1/2 cup violet petals
1/4c arugula flowers and leaves
2 tablespoons chopped fresh mint leaves
            Toss together greens, nasturtium blossoms, violet petals, and mint then add half of the following vinaigrette and toss to combine. Taste and add more vinaigrette as needed. Serve immediately.
Vinaigrette: Whisk together the juice of a large lemon, 1Tbs honey, 1/4c olive oil and salt & pepper until well combined.

SIMPLE SPRING SALAD
10oz of mixed salad greens with spinach
2c sugar snap peas
2c strawberries
1/4c dried cherries
1/2 small red onion, thinly sliced
1/2c walnuts, almonds or pecans
            Place all of the ingredients in a large bowl and toss gently.  Serve with blue cheese dressing on the side.

DESSERT

LEMON THYME BARS
            Combine 2c flour, 2/3c powdered sugar, 2 1/2tsp lemon thyme and 1/2tsp salt then cut in 1c butter until mixture is coarse and lumpy.  Set aside 1c of mixture and pat the remaining crumbs into a greased 9x13 baking pan.  Bake at 350 degrees for 15-18 mins.
            Combine 1 1/4c sugar, 3Tbs flour, 3/4tsp ginger and 1/2tsp baking powder, and then add 2tsp lemon zest, 1/2c lemon juice and 3 beaten eggs and blend well.  Pour lemon filling over warm baked crust, sprinkle reserved crumb mixture over top and bake at 350 degrees for 20-25 mins.  Cool completely.
            Mix together 3/4c powdered sugar and 3-4tsp lemon juice and drizzle over cooled bars.

LEMON THYME SHORTBREAD
1/2c butter                                       
1tsp lemon zest
1/4c confectioner’s sugar                          
4tsp fresh lemon thyme
1 1/3c flour
            Cream butter & sugar, and then add flour, zest and thyme to form soft dough.  Chill.  Roll out dough and cut out diamonds.  Place on greased cookie sheet and bake at 350 degrees for 15-20 mins – do not overbake.  Sprinkle with extra powdered sugar while hot.

LEMON THYME CUPCAKES
            Combine 1c vanilla yogurt, 1/2c half and half, 2Tbs lemon thyme and 1tsp lemon zest and then combine with 1 yellow cake mix until just mixed. Pour into lined muffin tins and bake at 350 degrees for 15 mins. 
            Combine 3Tbs sugar with 3Tbs lemon juice and 1tsp lemon thyme and stir well to dissolve the sugar. When the cakes are done, brush them with the lemon glaze and cool.

“Do not forget to entertain strangers,
for by so doing some people have entertained angels without knowing it.”
I Corinthians 10:31