Lemon and Fennel Iced Tea
This refreshing drink is flavored with fennel seeds, fresh lemon juice and zest, and is sweetened with honey.
Tag: recipes
Juice Alpokat (Indonesian Avocado Sweet Drink)
This silky-smooth drink contains avocado and is sweetened with sweetened condensed milk.
Pineapple and Mint Fresh Chutney
This chutney is uncooked, keeping it light and fresh.
Pineapple and Mint Fresh Chutney
Ingredients
- 1 1/2 cups loosely packed fresh mint leaves cleaned and dried, chopped fine
- 1 whole pineapple about 4 1/2 pounds, peeled, cored, and cut into 1/4 to 1/3 inch dice
- 1/3 cup minced red onion
- 1/4 to 1/3 cup sugar to taste
- Salt to taste
Instructions
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Mix the mint, diced pineapple, onion, sugar, and salt to taste in a large mixing bowl. Stir until well combined. Cover, and let the chutney stand at room temperature for 1 hour.
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Serve.
Recipe Notes
If making ahead, store in refrigerator for 1 week, in a tightly covered container.
Adapted from Gourmet Magazine, Issue July 1992
Chef Louis Diat’s Original Vichyssoise
This classic recipe uses leeks, onions, and potatoes cooked with chicken broth, pureed, and finished with cream. It was created by Chef Louis Diat, who is credited with creating the original soup. A perfectly elegant summertime chilled soup.
Early Green Peas with Mint and Orange
A pound of fresh peas will yield about 1 cup fresh shucked peas.
Basic Court Bouillon
This simple recipe for court bouillon contains just 5 ingredients without the water; three from your culinary garden.
Basic Court Bouillon
Ingredients
- 1/3 cup chopped onion
- 1/3 cup chopped carrots
- 1/3 cup chopped celery
- 2 tablespoons unsalted butter
- 1 quart water
- 1/2 cup dry white wine
Instructions
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Saute the onions, carrots, and celery in the butter over medium-high heat for about 5 minutes, until softened and lightly browned.
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Add in the water and white wine, and simmer for 20 minutes.
Green Pepper Butter
While this recipe uses green bell peppers, it is equally good with your garden-fresh yellow or red bell peppers, too. Excellent with grilled pork or poultry dishes, this green pepper and butter spread makes an equally nice accompaniment to tea sandwiches.
Hibiscus (Jamaica) Vinaigrette
Dried hibiscus flowers (jamaica) can be found in most Latino and Mexican supermarkets.
Vegetable Stock
A great way to use your garden bounty.
Vegetable Stock
Ingredients
- 3 onions chopped
- 3 tablespoons unsalted butter
- 2 leeks white and green parts, washed and chopped
- 2 carrots chopped
- 2 celery ribs chopped
- 1/4 pound button mushrooms chopped
- 1 cup potato peelings / scraps
- 1/3 cup plus 12 cups water
- 1/4 cup lentils
- 6 unpeeled garlic cloves
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 12 long whole parsley sprigs
- 1 teaspoon salt
Instructions
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Cook the onions with butter in a large stockpot until golden. Add in the leeks, carrots, celery, mushrooms, potato peelings, and the 1/3 cup water. Bring to a boil, and then simmer for 5 minutes, covered.
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Add in the 12 cups of water, lentils, garlic, peppercorns, thyme, bay leaf, parsley sprigs, and salt. Bring to a boil, the simmer on low, uncovered, for about 2 hours.
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Strain through a fine sieve and cool properly.
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Chill overnight to skim the fat, then use.
Recipe Notes
Adapted from Gourmet Magazine, October 1989
Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs
A great fruit salsa for seafoods and poultry dishes. Add in fresh Serrano chiles for a little spice. A fresh fruit salsa with many different uses. Spice it up with hot chiles, or use different colored kiwi.