Using Herbs With Cheese
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Herbs go wonderfully with soft cheeses to make spreads
or dips. You'll never buy a packet of ranch dressing again
if you use these easy tips and recipes! -The young leaves of caraway or chervil can be added to cream cheese and cottage cheese. Use 1 tsp. fresh to 1/4 pound of cheese. Mix well and serve on crackers or bread. -Fresh dill leaves or chives can also be added to cream cheese or cottage cheese when minced. 2 tsp. to a 1/4 pound. -Spices such as mace or paprika can be added to cheese sauces in small amounts. -Garlic can be added to cheese spreads and dips in several ways-minced, crushed or powdered in small amounts or you can roast the garlic, mash it and add to cream cheese spreads. I also mellow the garlic by blanching it in boiling water for 2-3 minutes and mashing it before adding to recipes. Savory Herb Cheese SpreadIngredients:1 (8 ounce) package cream cheese, softened 2 cloves garlic, minced 1/2 teaspoon hearty or Dijon mustard 1/2 teaspoon Worcestershire sauce 1/4 cup chopped parsley 1/4 cup chopped fresh dill weed 1/4 cup chopped fresh basil 1 1/2 tablespoons fresh lemon juice In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil and lemon juice. Place in a small serving bowl, cover and chill in the refrigerator for at least 2 hours before serving. Garlic Herb SpreadIngredients:8 ounces cream cheese, softened 1 stick butter, softened 2 cloves garlic, crushed 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh marjoram leaves 1 teaspoon chopped fresh basil leaves Combine all ingredients in a medium bowl and beat with a mixer or wooden spoon until blended and smooth. Cover and refrigerate overnight or up to several days for the flavors to blend. NOTES: You can use dried herbs if fresh are not available-use 1/2 tsp. of each instead. Serve with crackers or crusty bread. Makes 1 1/2 cups. Fat Free Herb Cheese SpreadIngredients:3 ounces fat-free cream cheese, softened 1/4 cup green onions, minced 1/4 cup fresh parsley, minced 1/4 cup fresh dill, chopped 2 tsp. lemon juice Mix together until blended. This is enough for about 4 bagel halves. You can also use regular of low fat cream cheese if you wish. Heart Toasts with Herb CheeseIngredients:1/2 cup sour cream 4 ounces cream cheese, room temperature 1 tsp. chopped thyme 1 tablespoon chopped fresh parsley Dash of cayenne pepper garlic clove, crushed 1 tsp. freshly squeezed lemon juice 10 slices of white bread Mix the sour cream with an electric mixer on high until fluffy; set aside. In a separate bowl, whip the cream cheese with the remaining ingredients until light. Fold in the sour cream and chill until ready to use. Cut the bread with a heart-shaped cookie cutter small enough to yield 3 or 4 hearts per slice. Place the hearts on a baking sheet and bake at 350 degrees until very lightly toasted, but not browned. Turn in five minutes then toast about 5 more minutes, but watch closely. Using a pastry bag fitted with a decorator tip, pipe a small amount of the herb cheese onto each toast and top with a tiny sprig of thyme or parsley.
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Summer Harvest Tea
Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.
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Harvesting and Using Summer Squash
Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.
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