With the winter months upon us, unfortunately you are not able to open windows to bring in some fresh air (unless you get caught and yelled at for letting the cold air in) and the garden is at sleep until Spring arrives. Around this time of year, you may start to feel the cabin fever and anxious for Spring to arrive.
Well, here is a potpourri recipe that will help soothe the winter months away, while making any room smell wonderful. Keep some nearby in your bedroom, to help you sleep peacefully at night and in the bathroom, while you are soaking in a nice hot tub.
You will need the following:
5 ounces of lavender flowers
2 ounces of malva flowers
1 ounce of cornflowers
3 ounces of whole cloves
1 ounce of crushed cloves
1 ounce of broken pieces of cinnamon sticks
1/2 ounce of powdered allspice
1/2 ounce of powdered cinnamon
15 drops of lavender oil
Mix dried materials and spices together in a glass bowl. Add lavender oil and mix well. You can divide it into smaller containers. Enjoy.
Sunday, January 10, 2010
Tuesday, January 5, 2010
January 2010 is here!!!!!
Wishing everyone a great year.
We have some things in the works, reorganizing our etsy shops and our product line. In the meantime, we are looking to see what products we will keep and which ones we will say "Good-bye" This is a year that we want to concentrate on health, keeping herbs in mind. We are looking to see what other blends we can offer to make your meals taste wonderful, as well as what will make your skin happy. Check out massage oils that will be coming soon - keeping your skin smooth as well as help you soothe those achy muscles. Check out the selection of herbal teas that will be great hot or cold and potpourri that will make any room/drawer smell wonderful. We plan on posting some recipes you may want to try out and we welcome any that you may want to share. Look out for our Durango Sea Salt, which is a smoked hickory salt. We will be posting it soon. Great addition for the man in your life that enjoys cooking.
Visit us out every so often and we welcome comments. We want this to be your year as well as ours.
Many blessings,
Bayberry Meadow Herbs
We have some things in the works, reorganizing our etsy shops and our product line. In the meantime, we are looking to see what products we will keep and which ones we will say "Good-bye" This is a year that we want to concentrate on health, keeping herbs in mind. We are looking to see what other blends we can offer to make your meals taste wonderful, as well as what will make your skin happy. Check out massage oils that will be coming soon - keeping your skin smooth as well as help you soothe those achy muscles. Check out the selection of herbal teas that will be great hot or cold and potpourri that will make any room/drawer smell wonderful. We plan on posting some recipes you may want to try out and we welcome any that you may want to share. Look out for our Durango Sea Salt, which is a smoked hickory salt. We will be posting it soon. Great addition for the man in your life that enjoys cooking.
Visit us out every so often and we welcome comments. We want this to be your year as well as ours.
Many blessings,
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!
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