Recipe from November 2016 meeting

From Blue Owl Garden Emporium LLC

Herbed Duxelles/Sauce

3 tbl butter

2/3 C onions, chopped

2 C mushrooms, chopped

1/4 tsp salt

1/4 tsp sugar

1/2 tsp soy sauce

1 tbl savory, dried

Saute onions in butter until transparent.  Add all remaining ingredients and cook until muchrooms begin to yield their liquid. 

Cook and additional 5-10 min until all liquid has evaporated and mixture is paste-like.  Cool 30 minutes, then package into glass jars and store in refrigerator or freezer.  

From Joe's Book of Mushroom Cookery.

Herbed Garbanzo Spread (from Southern Living magazine)

1 15 1/2 oz can garbanzo beans drained and rinsed

1 clove garlic, chopped

1 1/2 T lemon juice

1 T olive oil

2 t chopped fresh oregano

2 t chopped fresh thyme

1/2 t chili powder

1/4 t salt

1/4 t pepper

Place all ingredients in food processor and process until smooth.  Serve with raw veggies, pita and crackers


                          Salsa and Cheese Dip

1/4 cup fresh Italian parsley leaves
2TBL fresh cilantro leaves
1TBL fresh oregano leaves
1TBL pistachio nuts
1 cut up green onion (white portion only)
1 8oz. carton sour cream
1/2 cup queso fresco or farmer's cheese crumbled
3 TBL bottled green salsa
few drops of hot pepper sauce

1. In a food processor or blender combine parsley, cilantro, oregano, pistachio nuts and onion.  Cover and process
2.In a small bowl stir together sour cream, queso  fresco, salsa and bottled hot pepper sauce.  Stir in herb mixture, place mixture in presentation bowl. Cover and chill 1 to 2 hours.  Serve with taco chips

                             Mom's Liver Pate

1 LB. chicken livers
1 large sweet onion
1/4 LB. butter and up to 
1/4 LB. more butter
2 hard boiled eggs

1. Clean chicken livers and drain on paper towels
2. Melt 1/4 LB. butter in large frying pan and slice in onion and chicken livers, sprinkle small amount of salt and pepper to taste.  Fry until golden, more butter may be added if needed.
3. Put all ingredients in food processor, pulse until paste is formed.  Line with a small bowl or mold with plastic wrap.  Pack in pate leaving no air pockets.
4. Cover with plastic wrap, refrigerate a couple hours.  Before serving flip onto plate and garnish with parsley.
5. Serve with crackers and buttered toast points.

                            Simple Syrup

1 1/2 cup sugar
1/2 cup water

In a sauce pan mix together and bring to a boil.  Let boil vigorously for a few minutes .  Then allow to cool.
Yields 2/3 cup.

                            Tuscan Sunset

*have ingredients chilled-except basil leaves
2 oz. vodka
1/2 oz. basil infused simple syrup
2 oz. fresh Meyer Lemon juice or gourmet lemon sour mix
single basil leaves
1 blood orange juiced

Pour all ingredients into a cocktail shaker with ice.  Shake and strain into a chilled martini glass

  Meyer Lemon and Thyme Whiskey Sour

Thyme simple syrup:

1 cup sugar
4 TBL fresh thyme leaves
2 cups water
Combine sugar, water and thyme in sauce pan over medium heat, stir occasionally until sugar has dissolved, about 2 minutes.  Strain and discard thyme let cool.

Meyer Lemon and Thyme Whiskey Sour

1 1/2 oz. bourbon
1 1/2 oz. thyme simple syrup
1 oz. freshly squeezed Meyer lemon juice
Combine bourbon.  Meyer lemon juice and simple syrup in cocktail shaker with ice.  Shake and strain into chilled glass, garnish with a lemon twist and a thyme sprig.

          Walnut Cheese Cocktail Cookie

8 oz. butter
2 1/2 cup sifted flour
1/3 cup sugar
1/4 tsp salt
1 cup fine grated cheddar cheese
1/2 cup small chopped walnuts
1 TBL caraway seeds or other herb

1. In a mixing bowl cream butter, sugar and then add cheese, mix well.  Gradually add flour, salt and walnuts.
2. Shaped into small balls and place on cookie sheet.  Flatten with floured flat glass to approximately 1/8" - 1/4" .  Bake at 350 for 10-12 minutes.

                    Rosemary Goat Cheese

8 oz. cream cheese softened
4 1/2 - 5 oz. goat cheese
2 TBL fresh rosemary finely chopped
3 TBL honey
dash of garlic powder

1. In food processor mix all together.  Pack tightly in saran wrapped mold.
2. Unmold cheese onto serving plate.
3. Top with plum, fig, apricot or ginger preserves.  Serve with crackers

                            Spun Sugar

1/2 cup sugar
1/2 cup corn syrup
1 tsp. grated beeswax

1. Cover floor and other surfaces with newspaper or sheet.  Oil the handle of 2 wooden spoons and tape to counter top so it extends past the counter. In small sauce pan stir corn syrup and sugar together and bring to boil over medium heat.  Raise heat and boil until liquid turns pale amber at about 320 F.
2. Remove from heat and add beeswax after cooling 2-3 minutes.  (If too hot it will fall into droplets instead of strings and will not spin, and the wax will smoke.
3. Stand on a stool so that you are higher than the spoon handles.  Hold two forks side by side in one hand.  Dip into sugar and vigorously wave forks back and forth above the handles, allowing sugar to fall in long, thin threads.  Waving must be continuous or droplets will form.