Cheers to all,
Bayberry Meadow Herbs
Saturday, December 26, 2009
Wishing everyone a very happy New Year and happy cooking!!!!!!!
Cheers to all,
Bayberry Meadow Herbs
Tuesday, November 17, 2009
Sea Salts for your recipes
As one of the Cooks in our household, I am always looking to see what I can add to our meals to make it more flavorful and attractive for the eyes as well as the palate. For years, I have flavored our meals with different herbal blends and have done away with salt, even though I let my guests season it to their liking - until now.
I have recently used a Yakima Applewood Smoked Sea Salt on boneless porkchops and I have to say that it was wonderful and reminded me of the days we have gone 18th century camping and roasted our meats in our reflector oven. Since the meat roasts due to the heat, and smoke of the fire, it gives it a lovely smoked scent and flavor, without tasting bitter. Now that it is November, our gear is packed, but the scent of the smoke bring back great memories with great friends by the firepit. The Yakima salt will satisify the urge to be outdoors, while staying inside during the cold winter months ahead.
We also have 2 different pink salts - one from Bolivia and a Himalayan pink/rose sea salt. Both are coarse, and would look inviting in a salt mill, for your guests to use. The La Baleine is a all natural white salt that is harvested in France since the times of the Romans and the Alaea Hawaiian sea salt has "Alae " clay that adds flavor and color to traditional Hawaiian dishes. This salt has also been used for blessing tools and canoes as well as for medicinal purposes thoughout the ages.
Check out our seas salts or herbal blends at: http://www.bayberrymeadow.etsy.com/. If you have a recipe that you enjoy using sea salt, let us know.
I have recently used a Yakima Applewood Smoked Sea Salt on boneless porkchops and I have to say that it was wonderful and reminded me of the days we have gone 18th century camping and roasted our meats in our reflector oven. Since the meat roasts due to the heat, and smoke of the fire, it gives it a lovely smoked scent and flavor, without tasting bitter. Now that it is November, our gear is packed, but the scent of the smoke bring back great memories with great friends by the firepit. The Yakima salt will satisify the urge to be outdoors, while staying inside during the cold winter months ahead.
Check out our seas salts or herbal blends at: http://www.bayberrymeadow.etsy.com/. If you have a recipe that you enjoy using sea salt, let us know.
Saturday, November 7, 2009
Herbed Gougere
This is a puffy-cheese-french traditional pastry. Adding aromatic herbs of dill, parsley and chives, this treat will create a burst of flavors. You can create individual puffs for hors d'oeuvres or shape it into a big ring for an appetizer. Filling the center of the ring with chicken, fish or shrimp salad makes it a great dish for a summer lunch.
8 tablespoons (1 stick) butter
1/4 teaspoon salt
1 cup all purpose flour
4 eggs
1 cup coarsely grated Gruyere cheese
1 tablespoon each of chopped fresh parsley, dill and chives
In a saucepan, combine the butter, salt and 1 cup of water. Bring to a boil. Remove from the heat, add the flour all at once and beat well with a wooden spoon until the flour in incorporated. Return the saucepan to moderate heat and cook until the dough becomes quite stiff and pulls away from the sides of the pan.
Remove from the heat and beat in the eggs, one at a time. Stir in 2/3 cup of the cheese and all of the chopped herbs.
Preheat the oven to 425 degrees. Drop the dough by tablespoons onto the ungreased baking sheet to make individual puffs, or drop the dough by tablespoonfuls to form a ring. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes, or until puffed and golden brown. Serve warm.
Be creative and add your choice of herbs and cheese. Let us know of your creations.
8 tablespoons (1 stick) butter
1/4 teaspoon salt
1 cup all purpose flour
4 eggs
1 cup coarsely grated Gruyere cheese
1 tablespoon each of chopped fresh parsley, dill and chives
In a saucepan, combine the butter, salt and 1 cup of water. Bring to a boil. Remove from the heat, add the flour all at once and beat well with a wooden spoon until the flour in incorporated. Return the saucepan to moderate heat and cook until the dough becomes quite stiff and pulls away from the sides of the pan.
Remove from the heat and beat in the eggs, one at a time. Stir in 2/3 cup of the cheese and all of the chopped herbs.
Preheat the oven to 425 degrees. Drop the dough by tablespoons onto the ungreased baking sheet to make individual puffs, or drop the dough by tablespoonfuls to form a ring. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes, or until puffed and golden brown. Serve warm.
Be creative and add your choice of herbs and cheese. Let us know of your creations.
Garlic-Sage Flowerpot Breads
Looking for something different for the holiday season? If you really want to "WOW" your guests, serve these. In my younger years. I would offer an herbal cooking workshop in other people's homes (for up to 12 people) and we would make these AWESOME breads. They do take some time to make, but worth it. The guests were able to take home their own seasoned flowerpot home with the recipe.
Before you begin the dough, make sure that you season the flowerpots. You can use any size you like. If you use a medium pot, it will use 10 balls of dough.
Season the pots by brushing the insides with vegetable oil, then placing them on a baking sheet and heating in 450 degree oven for one hour. Cool, lightly wash (do not use soap) and dry the seasoned pots before using them. ( Do not put them in the dishwasher)
10 tablespoon butter
1 cup plain yogurt
4 cloves finely chopped garlic
1 egg lightly beaten, plus 1 egg yolk
1/3 cup chopped fresh sage or 1 tablespoon dried sage
About 3 cups of flour
3/4 teaspoon salt
1/4 cup lukewarm (105 to 115 degree) water
1 tablespoon milk
1 package active dry yeast
1 tablespoon grated Paremsan cheese
1. In a small skillet, melt the butter, add the garlic and saute until golden brown, about 5 to 10 minutes. Set aside and stir in the sage.
2. Place the water in a small bowl and sprinkle the yeast over it. Stir in the sugar and let the mixture stand for 5 minutes until the yeast begins to foam.
3. In a small bowl, stir together the yogurt and the whole egg. In a large bowl, stir together 3 cups of flour and the salt and make a well in the center. Pour in the yogurt and yeast mixtures, and stir until the mixture forms a soft dough. Blend in 2 tablespoons of garlic-sage butter.
4.Transfer the dough to a lightly floured surface and knead it until smooth and elastic, about 10 minutes, adding up to 1/2 cup flour if necessary. Form the dough into a ball and place it in a large greased bowl. Cover the bowl with a slightly dampened kitchen towel, set it aside in a warm, draft-free place, and let the dough rise until it doubles in bulk, 45 minutes to 1 hour.
5. Lightly grease 4 small (4inches across and 3 1/2 inches deep) or 2 medium (4 3/4 inches across and 4 3/4 inches deep) flowerpots and line the bpttoms with circles of lightly greased parchment or foil.
6. Punch the dough down, then transfer it to a lightly floured surface. Knead the dough for 2 minutes, then divide it into 4 portion. Roll each portion into 5 balls, then dipping them in the remaining garlic-sage butter. Place the 5 balls of dough in each of the prepared flowerpots. (10 balls if using medium pots). Set aside, uncovered, in a warm, draft-free place to rise until doubled in bulk, 30 to 45 minutes.
7. Meanwhile, preheat the oven to 425 degrees. In a small bowl, beat together the remaining egg yolk and the milk glaze.
8. Brush the tops of the loaves with the egg glaze and sprinkle them with the Parmesan. Place the pots on a baking sheet and bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for another 4 to 6 minutes (up to 8 minutes for medium loaves) or until the tops of the breads are golden brown. Cool the loaves in the pots for 15 minutes, then run the tip of a knive around the edge of each loaf to loosen it and transfer to a rack to cool completely.
Makes 4 small or 2 medium loaves.
When I served these light and fluffy beauties, I placed the bread back into the flowerpot and arranged them it at each table setting. Now, I know that there are shortcuts, like buying the dough already made, but making it yourself adds that extra "love" into your meal. ENJOY!!!!!!!!
Before you begin the dough, make sure that you season the flowerpots. You can use any size you like. If you use a medium pot, it will use 10 balls of dough.
Season the pots by brushing the insides with vegetable oil, then placing them on a baking sheet and heating in 450 degree oven for one hour. Cool, lightly wash (do not use soap) and dry the seasoned pots before using them. ( Do not put them in the dishwasher)
10 tablespoon butter
1 cup plain yogurt
4 cloves finely chopped garlic
1 egg lightly beaten, plus 1 egg yolk
1/3 cup chopped fresh sage or 1 tablespoon dried sage
About 3 cups of flour
3/4 teaspoon salt
1/4 cup lukewarm (105 to 115 degree) water
1 tablespoon milk
1 package active dry yeast
1 tablespoon grated Paremsan cheese
1. In a small skillet, melt the butter, add the garlic and saute until golden brown, about 5 to 10 minutes. Set aside and stir in the sage.
2. Place the water in a small bowl and sprinkle the yeast over it. Stir in the sugar and let the mixture stand for 5 minutes until the yeast begins to foam.
3. In a small bowl, stir together the yogurt and the whole egg. In a large bowl, stir together 3 cups of flour and the salt and make a well in the center. Pour in the yogurt and yeast mixtures, and stir until the mixture forms a soft dough. Blend in 2 tablespoons of garlic-sage butter.
4.Transfer the dough to a lightly floured surface and knead it until smooth and elastic, about 10 minutes, adding up to 1/2 cup flour if necessary. Form the dough into a ball and place it in a large greased bowl. Cover the bowl with a slightly dampened kitchen towel, set it aside in a warm, draft-free place, and let the dough rise until it doubles in bulk, 45 minutes to 1 hour.
5. Lightly grease 4 small (4inches across and 3 1/2 inches deep) or 2 medium (4 3/4 inches across and 4 3/4 inches deep) flowerpots and line the bpttoms with circles of lightly greased parchment or foil.
6. Punch the dough down, then transfer it to a lightly floured surface. Knead the dough for 2 minutes, then divide it into 4 portion. Roll each portion into 5 balls, then dipping them in the remaining garlic-sage butter. Place the 5 balls of dough in each of the prepared flowerpots. (10 balls if using medium pots). Set aside, uncovered, in a warm, draft-free place to rise until doubled in bulk, 30 to 45 minutes.
7. Meanwhile, preheat the oven to 425 degrees. In a small bowl, beat together the remaining egg yolk and the milk glaze.
8. Brush the tops of the loaves with the egg glaze and sprinkle them with the Parmesan. Place the pots on a baking sheet and bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for another 4 to 6 minutes (up to 8 minutes for medium loaves) or until the tops of the breads are golden brown. Cool the loaves in the pots for 15 minutes, then run the tip of a knive around the edge of each loaf to loosen it and transfer to a rack to cool completely.
Makes 4 small or 2 medium loaves.
When I served these light and fluffy beauties, I placed the bread back into the flowerpot and arranged them it at each table setting. Now, I know that there are shortcuts, like buying the dough already made, but making it yourself adds that extra "love" into your meal. ENJOY!!!!!!!!
Monday, October 19, 2009
The Word on Olives
In the Mediterranean, olives are a staple in every kitchen and usually found its way into the main dish. The olives are cured in a salt brine, then bathed in olive oil that usually contained a few herbs and spices. Although you can easily find them in your supermarket, its quite easy and much less expensive to transform good quality unpitted black or green olives or commerical packaged air-cured olives into a special treat with some good oil and some flavorable herbs. Avoid the bright green salted or stuffed varieties.
There are no rules when it comes to which herbs and spices go with what. The only rule is that you need to make sure that the olives are fully covered with oil. As you use the olives, you can continue to add more olives in the jar, or filter the oil and add it to salads or marinades.
The basic method of making herbed olives is very simple. Start by draining and rinsing the olives, making sure the the olives are free from any water. Mix them with the herbs/spices and place them in a jar with a tight fitting lids. Pour the oil over them and allow them to marinade for atleast 2 days before using. If you are using garlic, remove it after a few days, so that the strong flavor does not overwhelm the other ingredients you are using. The olives will keep in the refrigerator for 6 months. Bring to room temperature before using.
Zetsy Olives
1 pound of green olives
3 garlic cloves, peeled
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 bay leaf, crushed
2 slices lemon
1 teaspoon allspice
Olive to cover
Coriander Olives
1 pound black olives
1 small fresh hot peppers. seeded and cut into strips
1/2 cup coarsely chopped fresh coriander
1 teaspoon black peppercorns
Olive oil to cover
Try coming up with a your own special blend that you can share with your friends and family.
Enjoy!
There are no rules when it comes to which herbs and spices go with what. The only rule is that you need to make sure that the olives are fully covered with oil. As you use the olives, you can continue to add more olives in the jar, or filter the oil and add it to salads or marinades.
The basic method of making herbed olives is very simple. Start by draining and rinsing the olives, making sure the the olives are free from any water. Mix them with the herbs/spices and place them in a jar with a tight fitting lids. Pour the oil over them and allow them to marinade for atleast 2 days before using. If you are using garlic, remove it after a few days, so that the strong flavor does not overwhelm the other ingredients you are using. The olives will keep in the refrigerator for 6 months. Bring to room temperature before using.
Zetsy Olives
1 pound of green olives
3 garlic cloves, peeled
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 bay leaf, crushed
2 slices lemon
1 teaspoon allspice
Olive to cover
Coriander Olives
1 pound black olives
1 small fresh hot peppers. seeded and cut into strips
1/2 cup coarsely chopped fresh coriander
1 teaspoon black peppercorns
Olive oil to cover
Try coming up with a your own special blend that you can share with your friends and family.
Enjoy!
Monday, September 21, 2009
Calendula Comfrey solid lotion bar
Just in time for the fall/winter season. Made with body butters, oils and infused herbal oils that will help soften dry damaged skin. Both calendula and comfrey have been known to help heal the skin. A great combination with our Calendula Comfrey soap. Check it out on our etsy shop.
Our solid lotion bar comes in a tin container.
Other lotion bars we are carrying are:
Lavender - help soothe the nerves
Lavender Patchouli - nice earthy scent of patchouli with a slight scent of lavender
Eucalyptus Mint - great for those tires, achy muscles after a long day. Great for the feet.
Savory Herbal Blend
This is a great blend for those who would like to eliminate salt in their diet, but still have flavor in their food. The blend is perfect for those who are just experimenting with herbs, just a few, but enough to make a difference in your cooking. It contains dill weed, oregano, chives, grated lemon peel, celery seeds and ground pepper. If you put them through the food processor, fill your salt shaker withe it and substitute it instead of having the salt. Try it in popcorn. It might amaze you.
Other ways of using it can be on baked potatoes, soups and vegetables.
http://www.bayberrymeadowherbs@cox.net
Other ways of using it can be on baked potatoes, soups and vegetables.
http://www.bayberrymeadowherbs@cox.net
Tuesday, August 11, 2009
Calendula/Comfrey soap curing
Our Calendula and Comfrey soap will make a great addition for the winter months, when your skin becomes dry. Both herbs are known to help heal damaged skin and with the natural oils we create our soaps with, it will moisturize it while the rich lather clings onto your skin.
We use infused herb oils and top it off with dried calendula petals.
Information on herbs are for educational purposes only.
New Soaps Coming To Market
This is our new soap for the fall season. Our St.-John's-wort soap has a nice reddish/brown color with ground botanical mixed in. The herb has antibacterial and astringent properties.
Information on herb is for eduactional purposes only.
Friday, June 12, 2009
Northern New Mexico Salsa
This salsa is hot, but you can regulate it depending on the hotness of the pepper.
Yields: 1 1/2 cups
1 1/2 cup of chopped fresh tomatoes, or diced or crushed canned tomatoes
1 tablespoon finely crushed chile pequin or to taste
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coarsely chopped fresh cilantro (optional)
Place all ingredients in a bowl and mix until thoroughly blended.
It will keep for days in the refrigerator. A common table salsa in Northern New Mexico. Recipe from Jane Butels - Southwestern Cooking
Enjoy!
Yields: 1 1/2 cups
1 1/2 cup of chopped fresh tomatoes, or diced or crushed canned tomatoes
1 tablespoon finely crushed chile pequin or to taste
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coarsely chopped fresh cilantro (optional)
Place all ingredients in a bowl and mix until thoroughly blended.
It will keep for days in the refrigerator. A common table salsa in Northern New Mexico. Recipe from Jane Butels - Southwestern Cooking
Enjoy!
Friday, May 8, 2009
Tea of the Month - Jasmine with green tea
Jasmine tea is one of the most pleasant tasting green teas available in the market. On the nose, the dry tea has a floral bouquet, which will make your senses come alive. The green tea is layered in jasmine blossoms. The grade is Jasmine Grade #1, coming from the region of Fujian Fuzhou at 1500 feet above sea level. Enjoy it hot or iced.
Soap of the Month for May: Almond Oatmeal with Shea Butter
Get your skin ready for the summer season. Shea butter combined with other moisturizing oils will help soften your skin, while the ground oatmeal exfoliates the skin. Great sweet almond scent.
http://www.bayberrymeadow.etsy.com
Sunday, April 12, 2009
Honey Ginger Five-Spice Glaze
This recipe was sent to me and I would like to share it with you. The next time you are making ham or a roast, try this glaze. It will go well with salmon as well.
Go to: http://www.honey.com/consumers/recipes/recipe_detail.asp?RecipeID=1728
If you are in need of chinese five-spice powder, let me know. We can make a batch to order.
Enjoy!
Go to: http://www.honey.com/consumers/recipes/recipe_detail.asp?RecipeID=1728
If you are in need of chinese five-spice powder, let me know. We can make a batch to order.
Enjoy!
Tuesday, April 7, 2009
Tea of the Month - Bunkingham Palace Garden Party Tea
Having this tea during the springtime, about 3:00 p.m., will make you feel as if you were with the Queen of England and her court, having tea with cucumber and watercress sandwiches served on white bread. This tea is one of tradition teas that the British enjoy. This garden party tea has the taste of Ceylon Eart Grey with a soft hint of jasmine. It also contains a malty Assam with a Dimbula Ceylon combination for a flavorful tea. Contains a luxury black and green tea, jasmine and cornflowers.
Check out out etsy site for a special offer. This offer is good only until April 30.
http://www.bayberrymeadowherbs.etsy.com/ or convo with us at: bayberrymeadow@cox.net for total price, which includes shipping. (does not include the tin container as shown in photo) Cheers!
Monday, April 6, 2009
Goat's Milk Soap
Even though goat's milk has been used to create cheese, drinking and yogurt, this is one luxury your skin will love. For the month of April, our soap of the month is our Goat's Milk soap. Filled with all kinds of vitamins and minerals, it will get your skin soft and ready for the warmer months ahead. So try out our soap and your skin will love you for it.
Check out our etsy site at: http://www.bayberrymeadow.etsy.com or become one of our fans at: http://www.facebook.com/pages/Bayberry-Meadow-Herbs/63088392148
Check out our etsy site at: http://www.bayberrymeadow.etsy.com or become one of our fans at: http://www.facebook.com/pages/Bayberry-Meadow-Herbs/63088392148
Wednesday, April 1, 2009
What's new for April.
Start the new season with something to wake up your taste buds after a long winter. We have an assortment of teas for every picky tea drinker. Upon receiving them, you will notice how different the leaves are when compared to the tea in your tea bags. The leaves are whole or rolled, just waiting to burst into a great cup or mug of tea. Try it either hot or iced, whether you drink it during low or high tea time. Check out our assortment of black, green, herbal, rooibos and white teas. We also have a collection for the person who loves to try out different teas or for the re-enactor in your life. Try out our "Colonial" or "Bound for America" collection. Once you try our teas, you will never go back.
Wednesday, March 18, 2009
Talk About Teas!
We offer a line of teas that were similiar to what was available during the 16-18th centuries. When researching different teas, it made me realize what tea leaves really looked like - instead of the dustings available in tea bags. The types of tea that we carry come from different parts of the world, some contain a mixture of different teas blended, herbal ingredients or botanicals that add color and flavor.
My favorite is a "French Blend" that would take you into the hills of Provence, France at one of their outdoor cafes. Has a blend of black and green teas, having a flavory Ceylon, pungent Assams and malty Kenyas, with a small touch of lavender.
As a plain green tea, I enjoy drinking the Lucky Dragon Hyson Tea in the morning. Young Hyson Teas were purchased by the weathly during the 1700's, was the highest taxed tea and one of the types of teas that was dumped into the Boston Harbor in protest of the tea tax. It has a good smooth body taste.
Let us know what your favorite type of tea you enjoy drinking.
Check out our etsy shop at: http://www.bayberrymeadowherbs.etsy.com/
My favorite is a "French Blend" that would take you into the hills of Provence, France at one of their outdoor cafes. Has a blend of black and green teas, having a flavory Ceylon, pungent Assams and malty Kenyas, with a small touch of lavender.
As a plain green tea, I enjoy drinking the Lucky Dragon Hyson Tea in the morning. Young Hyson Teas were purchased by the weathly during the 1700's, was the highest taxed tea and one of the types of teas that was dumped into the Boston Harbor in protest of the tea tax. It has a good smooth body taste.
Let us know what your favorite type of tea you enjoy drinking.
Check out our etsy shop at: http://www.bayberrymeadowherbs.etsy.com/
What is your favorite seasoning for your favorite meal?
With the warmer weather upon us, it is time to try new recipes containing different flavorings of herbs and spices for your outdoor cooking. I invite you to share some of your favorites and which seasonings you enjoy using.
As an 18th century re-enactor, we enjoy using our "Garden Blend" herbal blend on a pork roast, slowly cooking near the firepit in a reflector oven. YUMMMMMMMMY!
Check out our etsy shop: http://www.bayberrymeadowherbs.etsy.com/ for a few of our herbal blends.
As an 18th century re-enactor, we enjoy using our "Garden Blend" herbal blend on a pork roast, slowly cooking near the firepit in a reflector oven. YUMMMMMMMMY!
Check out our etsy shop: http://www.bayberrymeadowherbs.etsy.com/ for a few of our herbal blends.
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