French bread with walnuts & salad burnet

Posted on by hepkatmama

1 french bread baguette – whole grain
1 handful of salad burnet, leaves only
3/4 cup of chopped walnuts
Good quality Olive Oil

Preheat oven to 375° Cut the baguette into slices, but take care not to cut through. Almost slice thru in bite sized sections.

Wash and chop the salad burnet. Chop the walnuts into pieces and spread them with burnet in the bread slices.

Fill walnuts & salad burnet into the loaf cuts, drizzle inside of cuts with good olive oil. Drizzle top of loaf with good olive oil. Bake 10 minutes and serve immediately.

Translated from French and Converted from Metric by me, original recipe found [here]

Burnet Flower Wine

Posted on by hepkatmama

Burnet (Sanguisorba officinalis, but also S. albiflora, S. annua, S. canadensis, S. menziesii, S. minor, S. obtusa, S. occidentalis, and S. tenuifolia) is a European species that was brought to the Americas… A member of the rose family, it is common across the South, up the Atlantic states, and into Canada. Grown as a flower, an herb and a salad plant, it is an important yet relatively unknown plant today. The cultivated flowers are best for wine, yet wild flowers may be used for a lesser quality product. When collecting wild burnet, make absolutely sure you know what you are harvesting. Do not confuse burnet with burnet saxifrage, which is Pimpinella saxifraga. If there is even the slightest doubt, have a nurseryman or botanist confirm their identity or else make another wine.

Use only the flower heads in making the wine. All greenery should be removed. The flowers, regardless of their color, make a white wine.

Burnet Wine

3 qts burnet flowers, destemmed
1-3/4 lbs granulated sugar
1 can Welch’s 100% White Grape Juice frozen concentrate
2 lemons
1 orange
1/4 tsp grape tannin
6-1/2 pts water
1 tsp yeast nutrient
1 pkt general purpose wine yeast

Set half-gallon of water on stove in stock pot to boil. Meanwhile, wash flowers, remove stems and set aside in primary. Collect zest from lemons and orange and add to primary. Squeeze juice from citrus and store in refrigerator. When water boils, pour over flowers and stir. Cover primary and set aside for two days. On that day make a yeast starter and, separately, bring remaining water to boil and dissolve sugar in it. Set aside to cool to lukewarm. At that time, strain off flowers and zest and discard. Combine flower water with sugar water in primary. Add grape concentrate and citrus juice, grape tannin and yeast nutrient. Stir well and add yeast starter.

Cover with sanitized cloth and set aside in warm place to ferment. When vigorous fermentation slows (7-10 days), check specific gravity. If at or under 1.010, transfer to secondary and fix airlock. If wine does not clear in 30 days, add one teaspoon pectic enzyme to clean secondary and rack wine into it. Reattach airlock and wait additional 30 days. Rack, add one crushed and dissolved Campden tablet and 1/2 tsp dissolved potassium sorbate. Wait 10 days, sweeten to taste and set aside an additional 30 days. Rack into bottles and age at least 6 months.

Recipe by Jack B. Keller Jr. check out his awesome & detailed winemaking page [here]

Spring Salad with Snow Peas & Edible Flowers

Posted on by hepkatmama

Green leaf lettuce
Red leaf lettuce
4 or 5 green onions, to taste
15 or so fresh snow peas or as many as you have in the garden
Fresh chives – 1 tbsp. chopped greens, 8 blossoms, snipped and 5 buds
Fresh parsley – lots
Fresh salad burnet
Fresh fennel (optional)
Fresh lemon verbena (optional)
Violets or violas or burnet flowers

Wash all ingredients in cold water. Shake off excess water. Tear lettuce leaves in pieces and put in bottom of bowl. Chop and add green onions and herbs. Make sure to use tender chive blossoms that haven’t been open too long, and salad burnet that is not yet bitter. If available, a few fennel sprigs and lemon verbena leaves make a nice addition. Top with violet, viola, or burnet flowers.

Recipes by [Cooks]

Crab Dip with Salad Burnet

Posted on by hepkatmama

2 tbsp Salad Burnet, chopped
8 oz Crab meat, chopped and cleaned
4 oz Tomato, chopped
1 each Shallot, finely chopped
1 tbsp Lemon Juice
1 tbsp Soy Sauce
6 oz Cream Cheese
Salt and Pepper to taste

In a mixing bowl, combine the salad burnet, lemon juice, soy sauce, cream cheese, salt and pepper and mix till combined. In another bowl, combine the crab meat with the tomatoes and shallot. Fold the crab mixture into the cream cheese mixture and mix till just combined. Place into the refrigerator and chill for about 2 hours. Use as a chilled dip, in sandwiches or on crostini.

Recipe by Chef Chris of [Arborgate] [Image Credit]

Cucumber Tea Sandwiches

Posted on by hepkatmama

4 Tbsp. cream cheese (or optionally use chive cream cheese)
3 tsp. salad burnet, loosely chopped (optionally add a tsp of fresh dill & chives)
½ English cucumber
8 slices white bread

In a small bowl, mix together the cream cheese and salad burnet (and other optional herbs). Set aside.

Use a potato peeler to peel the skin on the cucumber, leaving alternating rows of unpeeled sections, and cut into very thin circular slices.

Spread 1 tablespoon of herbed cream cheese on each of 4 slices of bread. Top each slice with approximately 12 cucumber wheels, overlapping them where necessary. Top each sandwich with a second slice of bread, trim the crust off the sandwiches, then cut each diagonally in half to form two triangle-shaped wedges.

Adapted from a recipe created by Jackie James of London Tea Room in STL as published by Sauce Magazine

Image from [recipes all toasty]

Onion, Corn and Potato Soup with Salad Burnet Purée

Posted on by hepkatmama

3 tbs. butter
3 large yellow onions, chopped
3 ½ cups vegetable stock
¼ tsp. mace
1 ½ cups milk
3 medium russet potatoes, peeled and diced
½ sp. minced garlic
kernels from 2 ears of yellow corn
salt and pepper
½ cup Salad Burnet leaves
Sprigs of Salad Burnet for garnish
3 pans

Melt 2 tablespoons of the butter in a soup pot. Slowly sauté the onion until golden. Add the vegetable stock, mace, and potatoes. Raise the heat until the mixture simmers, cover and cook until the potatoes are soft. Add the garlic and the purée the soup until smooth. In a separate pan, sauté the corn kernels in the remaining tablespoon of butter. Sprinkle with a pinch of salt.

In a separate container combine the Salad Burnet and cooled ½ cup of the pureed soup. Puree this mixture until blended but there are still some flecks of green visible. Add the corn to the pot of soup and heat through. Adjust salt and pepper, and add more milk if the soup is too thick. Ladle the soup into individual bowls, and using a spoon, decorate each portion with the pureed green mixture: swirls, hearts, lettering — whatever is fun. Garnish with sprigs of whole leaf Salad Burnet.

Recipe by Linda Gilbert of Broadway Catering & Events

Salad Burnet Dressing

Posted on by hepkatmama

1 cup salad oil
1 cup honey
1/2 cup basil vinegar
1 clove crushed garlic
1 tsp salt
1 cup of finely chopped green herbs such as burnet, basil, chives, parsley
1  tsp celery seed
1 Tbsp paprika

Shake everything in a jar. Keeps in the refrigerator for a week or so.

Recipe by Ruth Henry

Retail Sources

Posted on by hepkatmama

For those that haven’t had the chance to experience the deliciousness of the herb called Salad Burnet, I encourage you to find your local garden center or farmers’ market and check it out. And I do mean local because most chain garden stores won’t carry this heirloom plant (non-GMO).  You will need to grow it from seed, otherwise you will need a transplant from an existing Salad Burnet plant.

Ask for this plant to be sold locally (In Dallas, I found baby plants for sale at North Haven Gardens), otherwise buy it online to plant & grow from:

amishlandseeds.com
fedcoseeds.com
Seeds of Change
Pantry Garden Herbs
Rare Seeds – Baker Creek Heirloom Seeds
Seedaholic
Outside Pride

Cultivation: An attractive border plant and can be grown successfully in pots.  Needs full sun; Well drained, composted soil.
Growth Characteristics:  Perennial, Evergreen, Frost tolerant. Height: ±30cm; Spread: ±20cm.
Harvesting:  Pick fresh leaves and flowers throughout the year,
Companion Planting: Plant with herbs like Thyme, Mint,

This plant is not generally sold in grocery stores in the United States (yet). It is more commonly available in markets in England, Australia, France, Turkey and Germany.

Avocado Lime Tequila Popsicle

Posted on by hepkatmama

Here are 2 versions of creamy paletas recipes (one with alcohol & the other booze-free version is kid friendly)

BOOZY VERSION

1 cup water
½ cup sugar
zest of 4 limes – about 2 Tablespoons
5 ripe soft avocados
1/3 cup lime juice (about 4-5 limes)
1/2 cup of salad burnet
2 ½ Tablespoons tequila
½ teaspoon kosher salt

Combine the sugar and water in a small saucepan and boil until the sugar is fully dissolved.
Add the lime zest and let cool to room temperature. Strain into a bowl (to remove the zest) and for best results, chill for several hours.

Cut the avocados in half and remove the flesh. Add to a blender with the lime juice, tequila and salt and process until smooth. If you need a little more liquid to get things moving, add some of the lime simple syrup.
Add the avocado mixture to the simple syrup and stir until well blended.

Pour into popsicle molds and freeze until solid, at least 4 hours. To remove from the molds, run warm water along the outside and carefully ease out of the cavities.

For longer storage, remove from the molds, wrap individually in plastic wrap, place in a large Ziploc bag and store in the freezer.

VIRGIN VERSION INGREDIENTS

1 cup water
1/2 cup sugar
2 small ripe avocados
1/4 cup of salad burnet
Pinch of salt
2 tablespoons freshly squeezed lime juice

Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.

Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.

If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. The author is the country’s most authoritative voice on Mexican sweets, FANY GERSON is an amazing cook and author and you should all go buy her cookbook.

 

Izmir Salatasi – Turkish lamb chops

Posted on by hepkatmama

MARINADE:
3 cups extra virgin olive oil
Juice from, 6 lemons
Lemon zest from, 2 lemons, finely grated,
3 tablespoons finely chopped fresh mint,
4 tablespoons chopped salad burnet
Salt and pepper, to taste

FOR LAMB:
1/2 marinade recipe (above),
1 tablespoon finely chopped fresh dill,
12 lamb chops

Combine ingredients for dressing/marinade. Add dill to remaining half and marinate chops in this for at least one hour, preferably overnight.

Preheat oven to 400°F. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops till done, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes before serving.

Serve with salad. Recipe by [Arabic Bites]