Recipes

Lavender Cookies

Lavender Sugar:

  • 2 TB fresh lavender flowers or 1 TB dried
  • 1 cup superfine white sugar

Cookies:

  • 1 cup plus 1-1/2 TB all-purpose flour
  • 1/3 cup lavender sugar, divided
  • Pinch of salt
  • 4 TB (1/4 cup or 1/2 stick) cold butter, cut into pieces
  • 2-1/2 TB sweet white wine (try Cherry on Top white)
  • 12 leaves of fresh lavender, chopped finely

Combine sugar and lavender flowers.
Place in a glass jar, seal tightly, and store in a warm, dry spot for 1 to 2 weeks to infuse the sugar. Sift sugar through a fine sieve to remove flowers before using.

For the cookies: Preheat oven to 375 F.
Line cookie sheets with baking liners, parchment paper or lightly grease with butter. Remove 1 tablespoon of the measured 1/3 cup lavender sugar and set aside.

Whisk together remaining sugar, flour and salt until combined.
Rub butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in wine and lavender leaves. Let mixture sit for 10
minutes, stirring occasionally. It should bond together.
Gather up the dough and place on a floured board. Roll into a rectangle 1/8-inch thick. Use a pizza wheel or a sharp knife to cut strips 2 inches long by 1 inch
wide. Twist each strip once in the center to resemble a bow and place on prepared baking sheet. Bake for 6 to 8 minutes until edges barely begin to turn brown.
Cool on wire racks and dust with remaining tablespoon of lavender sugar.

Grilled Salmon with Nasturium Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1/4 cup shallots, finely minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 tsp dried dill weed
  • Salt and freshly ground pepper to taste
  • 3/4 cup chopped nasturium flowers
  • 1/4 cup chopped fresh chives
  • 8 (3 ounces each) boneless salmon fillets
  • 2 TB olive oil
  • Chives for garnish

Preheat grill or broiler.
Whisk together vinegar, shallots, olive oil and dill weed until combined.

Season with salt and pepper to taste. Stir in nasturtium flowers and chives.
Rub salmon fillets with 2 tablespoons of
olive oil. Season with salt and pepper. Grill or broil salmon about 3 minutes per side, depending on thickness, but take care not to overcook.
For each serving, place 2 salmon fillets on each plate. Whisk the nasturtium vinaigrette briefly to re-combine, then spoon over salmon.

Garnish with chopped chives.
Yield: 4 servings

Cauliflower Soup with Curried Apple

  • 6 TB butter, divided
  • 1 medium head cauliflower, cut into florets (5 cups)
  • 1 c onion, chopped
  • 1 c leek, chopped (white and pale green parts only)
  • 1 bay leaf
  • 1/2 c Chardonnay – use good quality, and drink with soup!
  • 4 c vegetable broth
  • 1 c whipping cream
  • 2 TB fresh lemon juice
  • 1/4 tsp cayenne
  • 1 large unpeeled Fuji or Red Delicious apple
  • 1/2 tsp curry powder, plus more for garnish

Melt 4 TB butter in large pot over medium-low heat. Add cauliflower, onion, leek and bay leaf; sauté until onion is translucent, about eight minutes.

Add wine; simmer until almost all of the liquid has evaporated, about four minutes. Add broth and cream. Bring to boil; reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes. Remove bay leaf from soup. Use a hand blender and puree soup until smooth. Mix in lemon juice and cayenne. Season with salt and pepper. Cut apple into matchsticksize strips.

Melt remaining 2 TB butter in skillet over medium heat. Add apple and curry powder; sauté until apple is tender, about two minutes. Bring soup to simmer; ladle into bowls. Spoon warm apple mixture over. Sprinkle with additional curry powder and serve.

Chardonnay Mushrooms

  • 1/2 c Butter
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • dried parsley flakes
  • 1/4 c Chardonnay
  • 1 lb fresh mushrooms

Wipe dirt from mushrooms and cut into quarters. Heat butter in a saucepan over low heat until melted. Add mushrooms and stir in garlic powder, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft. Turn off heat and immediately pour Chardonnay onto mushrooms.

Chicken Breasts– perfect pairing!

  • 4 whole chicken breasts, boned and skinned
  • 1/2 lb butter, whipped
  • 1 tsp marjoram
  • 1 tsp oregano
  • 4 slices mozzarella cheese
  • 2 eggs
  • 1/4 c milk
  • corn flake crumbs
  • 1/2 c Chardonnay

Pound chicken breasts to make flat. Lay slice of mozzarella cheese on each, and roll. Mix butter, marjoram and oregano. Spread evenly on mozzarella and chicken. Dip rolls into egg-milk batter, and then roll in cornflake crumbs. Arrange in ungreased baking dish. With remaining butter, add wine and pour over breasts in dish. Bake in a 350 degree oven for 45 minutes.

Mousse with Pomegranate Sauce

  • 3 c pomegranate juice (such as the “Pom” brand)
  • 10 oz white chocolate chips
  • 1 c chilled heavy whipping cream, divided
  • 3 large egg whites
  • 3 TB powdered sugar
  • Pomegranate seeds (optional)

Boil pomegranate juice in large saucepan until reduced to 2/3 cup, about 20 minutes.

Transfer to a small cup and chill.

Stir chocolate in ½ cup cream in medium saucepan over very low heat until just melted. Transfer to large bowl and cool 10 minutes. Whisk remaining ½ cup cream in small bowl until soft peaks form. Fold in chocolate mixture in 2 additions.

Using an electric mixer, beat egg whites until frothy. Add powdered sugar and beat until stiff peaks form. Fold into chocolate mixture in 2 additions. Divide between six 8-oz glasses and chill at least 1 hour.

When serving, drizzle with pomegranate sauce and top

Molten Chocolate Cake with Candied Walnuts

  • 6 oz semi-sweet chocolate
  • 2 oz bittersweet chocolate
  • 3/4 c unsalted butter
  • 3 egg yolks
  • 3 whole eggs
  • 3/4 c sugar
  • 3/4 c all-purpose flour
  • 3 c walnuts, toasted
  • 1 3/4 c sugar
  • pinch kosher salt

Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a doubleboiler, melt butter and chocolate, set aside and let cool.

In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes.

Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour. In a preheated 475 degree oven, bake ramekins on a cookie sheet for 10 to 12 minutes or until they are puffed up and don’t jiggle when moved. Remove from oven and serve immediately.

For the walnuts, cook sugar until melted and slightly amber-colored. Mix walnuts, sugar and salt together; being sure to coat the nuts and let cool on a non-stick surface such as a slit pad or baker’s paper. Serve alongside the molten cake.

Crock Pot Coca-Cola Chicken

  • 4 lb of chicken, cut up into smaller parts
  • 1 medium sized onion, chopped
  • 1/2 tsp celery seed
  • 1 bay leaf
  • 1 can of Coca Cola (12 ounce)
  • Salt and pepper to taste

Combine all of the ingredients into a 3-1/2 quart crock-pot. Stir once or twice to combine. Turn crock-pot to low and cook roughly 8 to 10 hours. Remove the chicken from the bones and remove the bay leaf. Serve the remaining chicken mixture over rice.

 

Crock-Pot Lasagna

  • 1 box of pasta (rotini, ziti, something like that looks like fun)
  • 2 jars pasta sauce (28 oz. each)
  • 1 medium can diced tomatoes
  • 3 eggs
  • 1/2 lb ground beef
  • 1/2 lb sausage
  • 2 TB olive oil
  • 2 c Parmesan cheese
  • 2 c mozzarella cheese
  • 2 c ricotta cheese
  • 1 1/2 TB parsley flakes

Cook the pasta according to directions (about five minutes). Cook the meats together and drain.

Mix the pasta and olive oil and put the pasta on the bottom of the crock-pot.

Mix the meat, one cup of each of the cheeses, and one of the eggs and put that on top of the pasta.

Mix the remaining ingredients and put that on the very top.

Cover the crock-pot, turn it on low, and come home to some faux lasagna.

Scandinavian Burgers

  • 1 1/2 lbs chopped or ground beef
  • 1/2 c sour cream
  • 4 TB blue cheese, crumbled
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper

Mix all ingredients. Shape into 4 patties and grill to desired doneness. Serve with thick slices of black bread or pumpernickel.

Southwest Burgers on the Grill

  • 2 lbs ground beef
  • 1 c crushed saltine crackers
  • 1 egg
  • 1 medium onion, chopped fine
  • 1 garlic clove, chopped fine
  • 1 TB brown sugar
  • 1/2 c catsup
  • 1/2 c salsa (medium hot)
  • Salt and pepper Mix all ingredients thoroughly. Let stand in refrigerator to let flavors mix (overnight, if possible). Shape into patties and grill until desired doneness.

Hawaii Beef Kabobs

  • 1 c pineapple juice
  • 1/2 c cooking oil
  • 2 TB soy sauce
  • 3 TB brown sugar
  • 1/2 tsp ground ginger
  • 2 cloves garlic, minced
  • 12 lb chuck eye or other beef steak, cut into chunks
  • 1 can pineapple chunks (reserved 1 cup juice)
  • 1 large onion, cut into chunks
  • 2 green peppers, cut into chunks

Combine first 6 ingredients to make marinade. Place in zip lock plastic bag, add beef and marinate in refrigerator for at least 8 hours. Drain beef and reserve marinade. Thread beef alternately with remaining vegetables with skewers. Grill, turning occasionally, basting with reserved marinade until beef is cooked to desired doneness.

Marinated Grilled Chicken

  • 1/4 c olive oil
  • 1/4 c wine vinegar
  • 2 tsp sugar
  • 1 tsp dry mustard
  • 1 tsp salt
  • 3 cloves garlic, peeled and minced
  • 1/2 tsp freshly ground black pepper
  • 1 tsp tarragon
  • 1 tsp rosemary
  • 3 lb cut-up chicken

Place oil, vinegar, sugar, mustard, salt, tarragon, rosemary, garlic and pepper in a screw top jar. Cover tightly and shake well.

Pour marinade into a shallow dish. Add chicken, turning several times to coat each piece. Cover and refrigerate overnight (the longer the better).

To cook, place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning every 10 to 15 minutes, until a fork can be easily inserted in the chicken.

Hungarian Apple Soup

  • 2 tsp canola oil
  • 1 medium tart apple (such as Granny Smith), peeled and finely chopped
  • 3/4 c diced peeled Yukon Gold potatoes
  • 1/3 c finely chopped yellow onion
  • 1/4 c thinly sliced celery, plus leaves for garnish
  • 1/4 tsp salt
  • 1/4 tsp dried sage
  • pinch of paprika
  • freshly ground black pepper
  • 1 14oz can chicken broth
  • 3 TB sour cream

Heat oil in a medium saucepan over medium heat. Add apple, potatoes, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer.

Reduce heat, cover and gently simmer until the potato is tender when pierced with a fork, about 10 to 15 minutes.

Transfer the soup to a large blender or food processor. Add sour cream and process until smooth. Garnish with celery leaves, if desired.

Wine Pairing- Try a Semillon or a crisp Chardonnay with this fantastic soup!

Apple Raisin Meatloaf

  • 2 eggs, beaten
  • ½ c applesauce
  • 1 c soft bread crumbs
  • 1 c crushed saltine crackers
  • ½ c chopped onion
  • ½ c chopped peeled apple (medium sweet/tart)
  • ½ c raisins
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 2 lbs lean ground beef or buffalo

Combine all ingredients in a large bowl and mix well by hand, but don’t over mix. Pat mixture into a 9 x 5 inch loaf pan. Bake in a preheated 350 degree oven for 1 ¼ hours or until no pink remains. Drain. Let stand at room temperature for 5 minutes before serving.

Wine Pairing- Try a bold and fruity Syrah from Washington state, or a Merlot with this unusual meat loaf. A Malbec from Argentina would also pair nicely, as would a Grenache from the Rhone region in France.

Sweet and Sour Shrimp and Apples

  • 3 TB vegetable oil
  • 1 lb shrimp, peeled and deveined
  • 2 Golden Delicious apples, cored and thinly sliced
  • 1 c green onion, cut into 1-inch pieces
  • 1 sweet green or red pepper, seeded and cut into strips
  • 1 ½ c fresh snow peas
  • ½ c cold water
  • 1/3 c firmly packed brown sugar
  • ¼ c rice wine or cider vinegar
  • 4 tsp cornstarch
  • 1 TB soy sauce
  • 1 tsp ground ginger
  • Noodles (optional)

In a large skillet or wok, heat 1 TB oil over high heat; stir fry shrimp until just pink. Transfer shrimp to a large bowl and reserve. Add another tablespoon of oil to the skillet; add apples and stir-fry 1 minute. Transfer to bowl with shrimp.

Add remaining tablespoon of oil to the skillet; add green onion, sweet pepper, and snow peas; stir fry 2 minutes. Transfer vegetables to bowl with shrimp and apples. In a small bowl, combine water, brown sugar, vinegar, cornstarch, soy sauce and ginger; mix until well blended. Pour mixture into skillet and cook, stirring constantly until boiling and thickened. Reduce heat to low, return all ingredients to skillet and heat through. Serve with rice or noodles, if desired.

Wine Pairing- Again, try a Semillon or perhaps a Sauvignon Blanc. An Albarino also pairs nicely with this dish.

 

Chicken with Garlic and Parsley

  • 3 boneless, skinless chicken breasts, cut into cubes
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp olive oil
  • 1 Tbsp chopped garlic
  • 3 Tbsp chopped parsley
  • 2 Tbsp butter
  • 1 lemon, quartered

Toss cubed chicken in flour, salt and pepper. In a skillet, heat olive oil and melt butter and cook chicken in a single layer, turning occasionally until done. Meanwhile, mix garlic and parsley in a bowl. Squeeze a bit of fresh lemon juice into mixture. Add parsley mixture to chicken and toss to coat. Serve chicken in a decorative dish and garnish with more parsley and a couple of lemon quarters.

5-Can Soup

  • 1 can vegetable broth
  • 1 can sliced carrots, drained
  • 1 can sliced zucchini in tomato sauce
  • 1 can sliced potatoes, drained
  • 1 can diced tomatoes with garlic, onion and oregano (or any you have)
  • Simply mix together and heat until done. Can season with salt and pepper.
  • You can substitute chicken or beef broth, if you like.

Southwestern Soup

  • 1 bag frozen corn
  • ½ green pepper, chopped
  • 1 can chili with no beans
  • 1 c hot water
  • salt and pepper
  • hot pepper sauce

Combine all ingredients in a saucepan and cook over medium heat for 10 to 15 minutes. Adjust seasoning before serving. Serve with a dollop of sour cream or plain yogurt.

Jalapeno Pea Salad

  • 1 c jalapeno jelly (or any pepper jelly that has been sitting in your pantry)
  • 2 pkgs frozen peas, cooked and drained
  • 4 green onions, tops and bottoms, chopped
  • 3 ribs celery, chopped
  • 2 Tbsp chopped pimientos

Melt jelly in microwave or saucepan. Meanwhile, combine remaining ingredients. Pour melted jelly over vegetables; toss. Chill overnight before serving.

Sweet Potato Cranberry Bake

  • 1/2 c flour
  • 1/2 c brown sugar
  • 1/2 c uncooked minute oats
  • 1 tsp cinnamon
  • 1/3 c cold butter
  • 1 17oz can yams, drained
  • 1 16oz can cranberries

Combine the first 4 ingredients. Cut in the butter, making coarse crumbles. Combine 1 cup of the crumb mixture with the remaining ingredients. Place in a baking dish, top with the remaining crumbs and bake for 30 minutes at 350 degrees.

Pumpkin Chocolate Chip Muffins

  • 4 eggs
  • 2 c sugar
  • 1 15oz can pumpkin
  • 1 1/2c canola oil
  • 3 c flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 c semisweet chocolate chips

In a bowl, beat together the eggs, sugar, pumpkin and oil until smooth. In another bowl, combine flour, soda, baking powder, cinnamon and salt. Add in batches to pumpkin mixture and mix well. Fold in chocolate chips.

Pour into greased or paper-lined muffin cups three-fourths full. Bake in a preheated 400-degree oven for 15 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes, before removing to a wire rack.

Cranberry Pear Pie

  • 1 pie shell
  • 2 TB flour
  • 1/2 c maple syrup
  • 2 TB melted butter
  • 5 c sliced pears, peeled
  • 1 c frozen or fresh cranberries

For Topping:

  • 1/2 c flour
  • 1/4 c brown sugar
  • 1 tsp cinnamon
  • 1/3 c cold butter, cubed
  • 1/2 c chopped walnuts

For pie and filling, combine ingredients and pour into pie shell. Mix topping ingredients in separate bowl until crumbly and spoon evenly on top - bake in a preheated 400-degree oven for 15 minutes, then reduce heat to 350 and bake another 35 minutes or until crust is golden brown and filling is bubbly. You may want to put foil on pie crust edges to prevent burning.

Sweet Potatoes with Cranberry-Ginger Sauce

  • 2 medium sweet potatoes
  • 1/2 c dried cranberries
  • 1/4 c cranberry juice
  • 1/4 c maple syrup
  • 2 slices fresh ginger (use fresh)
  • pepper to taste

Pierce potatoes all over with fork. Microwave on HIGH for 10 minutes or until soft. Peel and cut potatoes into eighths; place in serving dish. Meanwhile, to prepare glaze, place cranberries, juice, syrup, ginger and pepper to taste in a small saucepan. Cook over low heat - 10 minutes - or until syrupy.

Discard ginger slices. Pour over potatoes.

Tomato Rockefeller

  • 1 (10oz) pkg frozen spinach, cooked to package directions
  • 1 c Italian bread crumbs
  • 3 to 6 green onions, chopped
  • 3 large eggs, lightly beaten
  • 6 TB butter, melted
  • 1/2 c grated Parmesan cheese, more for garnish
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp white pepper (or black pepper)
  • 1/2 tsp thyme
  • 1/8 tsp hot pepper sauce
  • 6 thick tomato slices
  • extra ground black pepper

After cooking spinach, drain well and place in bowl. Combine all ingredients except tomatoes and extra black pepper with the spinach until thoroughly mixed. Arrange tomato slices on bottom of oiled baking pan. Sprinkle with black pepper. Mound an equal portion of spinach mixture on each tomato slice. Sprinkle with additional Parmesan cheese. Bake in a 350 degree oven, uncovered for 15 minutes.

Tomatoes with Horseradish Sauce

  • 1 TB butter
  • 4 large tomatoes, sliced
  • 3 TB mayonnaise
  • 2 TB 1/2 and 1/2
  • 1 TB prepared horseradish
  • Finely chopped parsley

Saute tomato slices in butter about 2 to 3 minutes on each side until sides begin to brown. Meanwhile, whisk together the mayonnaise, 1/2 and 1/2 and horseradish. Transfer tomatoes to serving dish and spoon prepared mayonnaise mixture on top. Sprinkle with parsley and serve.

Artichoke and Tomato Salad

  • 1 pint cherry or grape tomatoes
  • 1 can artichoke hearts, drained
  • 1 small red onion, chopped fine
  • 1/4 c vegetable oil
  • 2 TB white wine vinegar
  • 1/2 tsp dried tarragon (or 1 TB fresh, chopped)
  • 1/2 tsp sugar
  • 1/2 tsp vanilla
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Combine tomatoes, artichoke hearts and onion in bowl. In separate bowl, combine remaining ingredients. Whisk until combined and sugar is dissolaved. Pour over vegetables and toss to coat. Cover and refrigerate a few hours before serving.