Spring Treats

 

pring Brie Bites

​​1 French bread baguette
Peach or Apricot Jam or Orange marmalade
Brie cheese
Fresh mint leaves, chopped coarsely

Cut the baguette into slices and coat with layer of Brie (you can cut it into slices or if softened enough, spread it). Top the Brie with a little jam or marmalade.  Add a tiny mmint leaf or bits of chopped leaves.
Kathy Schlosser


Rosemary Caper Dip
 
¾ cup plain yogurt
¼ cup mayonnaise (Dukes)
3 tablespoons capers
1 teaspoon fresh chopped rosemary
2 teaspoons fresh chopped dill
2 teaspoons thinly sliced green onions or chives
 
Blend ingredients.  Store in covered container in refrigerator.  Best if prepared at least a few hours before serving.  Great with vegetables.
 ©Katherine Schlosser, 1998.

MORE RECIPES ON THE WAY.......

Fruity Cucumber Sandwiches

1  8 oz. package cream cheese
1  cucumber
1/4 cup finely chopped red onion
1/3 cup Duke's mayonnaise
1/4 cup fresh basil, chopped
1/4 tsp. salt
1/8 tsp. pepper
1 loaf fresh whole wheat or rye bread
Fresh strawberries, apricots, peaches  or papaya

In a medium bowl blend the first 7 ingredients.  
Thinly slice your selected fruit (you may decide to use a few of each!)
Spread your selected bread with the cream cheese mixture, then cut into approximately  1 1/2" x  3" slices-or whatever size suits you.
Place one or more slices of fruit(s) on top of the cheese blend.  
If desired, place a small basil leaf on top of each bread.
If desired, add a second bread slice on top of the cheese and fruit - a little less messy to eat, but not quite as attractive on a tray.
Kathy Schlosser  (adapted from a Southern Living, 2012 recipe)
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Simple Herb Syrup Using Violets or Pansies
Makes about 2 cups
 
1 ½ cups water
1 ½ cups organic sugar
1 large handful or fresh flowers
 
Combine the water and sugar in a small saucepan and bring to a simmer over medium heat, stirring constantly with a spoon.  When sugar has dissolved, remove pan from heat and add the herbs.  Bruise herbs against the side of the pan with back of spoon.  Cover pan and let stand for at least 30 minutes, or until cool.  Using a slotted spoon or strainer, gather the herbs and squeeze them to extract their essence into the syrup, discard the herbs.  Pour into clean, airtight containers and label.  Can be kept in refrigerator for 10-14 days.  Can be frozen for up to 1 year.
 
Recipe from The Culinary Herbal by Susan Belsinger and Arthur O. Tucker, Timber Press, 2016




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