Herbal Recipes

 

Here are a couple of easy herbal appetizers for you to try.

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profiteroles

 

 

 

 

Salmon and Dill Profiteroles

Making these little pastries is easier than you might think. Any combination of seafood such as shrimp, crab, or salmon can be used for the filling.

For the Pastries:

1/2 cup milk

1/2 cup water

1/2 cup butter

1 teaspoon sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

4 large eggs

1 beaten egg

Preheat oven to 400°F. Combine the milk, water, butter, sugar, and salt in a saucepan. Bring to a boil. Reduce heat and simmer until the butter is melted. Remove from the heat. Add the flour all at once, stirring vigorously until the mixture comes away from the sides of the pan.

Stir in one egg, beating well to combine. Repeat with the remaining three eggs, beating until the mixture becomes shiny.

Place mixture in a pastry bag (you don’t need a tip) and pipe 36 equal mounds about 1 1/2 inches in diameter on a baking sheet 2 inches apart. Brush tops with the beaten egg. Bake for 20 minutes or until puffed and golden. Take the pastries out of the oven and slit the sides about half way through. Turn off the oven. Return the pastries to the oven and let them stand for 10 minutes with the door slightly ajar. Cool completely. Cut pastries in half where they were previously scored.

For the filling:

1 pound cooked salmon, chopped

2 tablespoons mayonnaise

3 ounces cream cheese, softened

1 teaspoon Dijon mustard

2 tablespoons minced fresh dill or 2 teaspoons dried dill

3 tablespoons minced fresh chives

Mix all filling ingredients in a bowl. Stuff about 1 heaping tablespoon into each pastry. Garnish with fresh herbs. Makes 36 profiteroles.

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Pesto Palmiers

Everyone loves palmiers. Make them with a favorite herb cheese spread and a few additions such as fresh herbs, sliced deli meat, sun-dried tomatoes, or ground nuts.

1 (16-ounce) package frozen puff pastry

prepared fresh pesto

1 egg, lightly beaten with 1 tablespoon water

Preheat oven to 400°F. Defrost pastry according to the package instructions.

On a lightly floured surface, roll out one sheet of pastry to about 10 x 13 inches. Spread 3 to 4 tablespoons pesto over the pastry. On the long edge, fold over the edge about 1/2- inch and continue to roll up jelly-roll fashion until you reach the middle. Fold over and roll the other edge, meeting in the middle. Prepare the remaining pastry in the same manner. Wrap pastry with plastic wrap or foil and freeze for half an hour.

Slice with a sharp serrated knife into 3/8-inch slices. Lay on a lightly greased baking sheet. Brush with egg wash. Bake for 10 minutes or until golden brown. Serve warm or at room temperature. Makes about 48 palmiers. ……………………………………………………………………..

Fresh Herb Palmiers

Follow general directions above, substituting 1 1/2 tablespoons olive oil (on each sheet of puff pastry) for the pesto. Sprinkle with 3 to 4 tablespoons chopped fresh herbs such as marjoram, basil, parsley, and chives. Sprinkle 2 tablespoons grated Asiago cheese on top. Roll up and bake as above.

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Pesto

Pesto can be made with herbs such as basil, cilantro, or parsley and with other types of nuts. Experiment with various combinations. Use herbal paste for cooking, or place in a clean, decorative jar as a gift. Use within one week.

2 cups lightly packed fresh basil leaves

3 garlic cloves

2 tablespoons pine nuts or pumpkin seeds

3 tablespoons safflower or sunflower oil

3 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/2 cup freshly grated Parmesan cheese

Place first three ingredients in a blender or food processor and puree. With motor running, add oils in a steady stream. Add cheese. Pour pesto into a food container. Cover with a thin layer of olive oil and refrigerate. Pour off oil before serving. Makes about 3/4 cup (20 servings).

Makes about 50 cheese balls.

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herb crackersEasy Canapés

Tasty canapés need not take all day to prepare. Herbed cream cheese can be spread or piped on crackers, cocktail bread, pita wedges, corn chips, or cucumber slices, then topped with a sprig of fresh herb or a small, edible flower. We like to use thyme, basil, cilantro, mint, oregano, parsley, or dill.

From Herbal Weddings: Herbal Traditions for the Modern Bride, Complete with Recipes and Step-by-Step Instructions for Bouquets and Decorations, © 2010 Endeavor Enterprizes. All rights reserved.

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