Herb Recipes to Try This Fall

If we opened our minds to enjoyment, we might find tranquil pleasures spread about us on every side. We might live with the angels that visit us on every sunbeam, and sit with the fairies who wait on every flower. ~Samuel Smiles

Today I have recipes for you to try this fall. You should be able to get these herbs in the grocery produce section if you don't grow them yourself. If you have fresh rosemary you can also use that, but be sure to mince it VERY fine.

Fennel, Tomato, & Feta Salad
Gourmet Magazine, April 2002

Ingredients:
1 large or 2 medium fennel bulbs
cherry tomatoes (1/2 lb total), thinly sliced
2 teaspoons drained bottled capers
1/3 cup crumbled feta (1 1/2 oz)
1/2 teaspoon finely grated fresh lemon zest
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandolin. Toss fennel with remaining ingredients in a large bowl.

Lemon-Rosemary Apple Cobbler
From Vermont Kitchens Revisited
(Out of print)
Serving Size: 6

FILLING:
1/2 teaspoon dried rosemary leaves
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
rind of 1/2 lemon -- grated
1 1/2 pounds apples, peeled (5 cups) -- cored and sliced

TOPPING:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon dried rosemary -- crushed fine
3 tablespoons unsalted butter, cold -- cut up
1/3 cup light cream -- or milk
Filling: Heat oven to 450 degrees. Have ready a heavy dish,
a 9-inch pie plate, or a single layer cake pan.

Crush the rosemary as fine as possible. Place in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples, stirring to coat. Arrange in baking dish. Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in with pastry blender or knives until mixture is the consistency of coarse cornmeal. Add cream or milk and stir until a soft dough forms. knead on lightly floured surface 10-12 times. Roll to fit baking dish, place over apples, seal edges, and cut slits. Bake 25-30 minutes until golden. Serve warm with cream.

LEMON BALM COOKIES
Renate, a visitor sent me this recipe:

Lemon Balm Cookies

1/2 cup butter or margarine
1/2 cup granulated sugar
1 egg, beaten
2 cups all-purpose flour
1/4 cup finely chopped lemon balm

Cream butter and sugar together. Add egg, flour and lemon balm. Mix until the dough is firm. Wrap in plastic wrap. Chill for 1 hour. Heat oven to 350 F. Have greased cookie sheet ready. Roll out the dough on a lightly floured surface. Cut cookies with cookies a pastry cutter. Place on cookie sheet. Bake for 10-12 minutes. They are done when they are just turning brown at the edges. Cool on a rack. Makes about 16 small cookies

ROSEMARY HERB SALT

3 ounces kosher salt
1 bunch rosemary, chopped

Combine the salt and herbs in a blender until the two combine. Spread the mixture on a baking sheet--I cover the baking sheet with parchment paper. Bake at 225 degrees F. for 15 minutes or until the herb salt is dried. Remove and cool the salt. Then crumble with your fingers and add to jars. Place on the lid and store in cupboard. Use for meats, breads, stews, soups etc.

Note: you can use any combination of herbs for this. Lemon herbs make a wonderful salt for seafood!

Tips and recipes on growing and harvesting your own horseradish:
http://www.oldfashionedliving.com/horseradish.html

~Brenda