Click on recipe name for details:
Easy Pickled Peppers, recommended by Nannette W.
Greek Tortilla Wraps, Nannette W. [photo above]
Black Bean Cakes, Kathy S.
Herb Syrups from Kathy S.
Star Anise and Vanilla Syrup
Makes 1 ½ cups
¾ cup sugar
1 ½ cups water
½ vanilla bean, split lengthwise
2 whole star anise (or equivalent in pieces)
Bring sugar, water to a boil; reduce heat, add vanilla bean and star anise and simmer for 5 minutes. Strain out vanilla bean (and save for another use) and remove from heat. Allow to stand another 5 minutes, then strain out the star anise. Cool completely and store, covered, in refrigerator. Wonderful over fruit salad (fresh orange slices, fresh pineapple, red grapes).
Rosemary Orange Syrup
Makes 2 cups
1 cup sugar
½ cup frozen orange juice concentrate
1 ½ cups water
2 sprigs fresh rosemary (washed)
Bring sugar, juice concentrate, and water to a boil. Once boiling point is reached, reduce heat and simmer about 10 minutes, until beginning to thicken. Remove from heat and add rosemary. Allow to steep for 5 minutes, then strain. Cool completely and store, covered, in refrigerator.
Blackberry Basil Syrup
1 cup sugar
1 cup water
1 1/2 cups blackberries, washed
½ cup fresh basil leaves
Add all ingredients except basil into a medium pot and bring just to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar has dissolved and berries are tender, about 10 minutes.
Remove pan from heat and stir in basil leaves. Allow to steep for 7 minutes, strain out the basil, then let it cool completely.
Strain into a pretty glass bottle, pressing blackberries to release all juice. Use a plastic cap or a cork. Store in refrigerator. Serve over pound cake, ice cream, fruits, pancakes or waffles.
Another suggestion: stir a tablespoonful into a slender glass. Add an ounce of Vodka and fill with club soda. Stir lightly. Or put a small spoonful into a glass of white wine.
Makes about 2 cups.
Basil collection at the National Herb Garden, US National Arboretum, Washington, DC. Photo courtesy Anne Abbott
Chives, Allium schoenoprasum. Delicious in salads; make a vinegar with the blossoms. Photo K. Schlosser
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