Thursday, December 27, 2012

My Scent Surpise from the Lemon Verbena lady

Recently I entered a giveaway on the blog of my herbal freind Lemon Verbena Lady.  I enter herbal giveaways when ever I run across them because you never know what might happen.  Well, this time I WON!

Here is the amazing scent collection I received as a result.  It was actually in a basket (there was some question about that happening) and included a cute herb tea towel, I think I will take with me when I give lectures.


Many of the scented items were crafted at the Village Herb Shop in Chagin Falls, Ohio, where Lemon Verbena Lady took a recent trip.

If you look carefully you will find that there is a Jingle Bell Potpourri, a Simmering Spice Blend, a cleaning spray and a room spray and some reed scent diffusers with a great "strung popcorn" scent.

There was a short note inside which said look for a few surprises as well.  I am guessing these wonderful Herb Jellies were part of that surprise.

Now I have never been to the Village Herb Shop, even though it is not far from my hometown.  It opened after I moved to Chicagoland, but I have corresponded with Kathleen Kips the proprietor on many occasions and I recommend a trip to the shop if you are ever in the Cleveland area.  Kathleen is most noted for her knowledge of the Language of Flowers and Herbs and has a wealth of information on the subject to share.  The shop is located in a great victorian and surrounded by gardens.

There was one extra surprise that made me jump for joy!  You see that bright orange folder?  That is an herbal mustard seasoning from the Reppert's herb shop The Rosemary House  in Mechanicsburg, PA.

That seasoning is called the Mayor's Magic Mustard Mix.  The Mayor refers to Mr. Reppert the former Mayor of Mechanicsburg.  Since Mustard is a passion of mine, I cannot wait to try this and all the recipes included.  The Rosemary House is known for their special seasoning blend called Roastmary about which my husband says I make nothing that can compare to its perfect blend of seasonings for roasting meat and vegetables.  I've given up trying to copy it and just buy a proper supply each season.  Here is the link if you wish to do the same: Roastmary!

So a super big thank you to Nancy, the Lemon Verbena Lady, for this special package of herbal surprises that arrived just in time for the holiday!  That wonderful ornament/decoration is already hanging on my herbroom door!

Tuesday, December 25, 2012

Merry Christmas

From My Family to yours --
         Have a Joyous Christmas and a Blessed New Year

This is our unusual ways of celebrating:

Yes that is my cat under the tree.  We never saw this cat unless the tree was up then he sat in among the gifts until we took the tree down (in February!)  At which point we would not see him again until December!


My brother and sister in law in Wisconsin, the only real tree I ever see these days! We celebrate with our plush family... long story!

My mother in law with the plush family members!


My well decorated fake tree!

Sunday, December 23, 2012

Holiday De-stress treatment

Okay it is two days before Christmas.  Time to stop for a moment, give thanks for your blessings and take a few minutes to rejuvinate yourself.

This aromatic bath is good for relaxing muscles and relieving stress.  It is also valuable to those with arthritis.  Juniper berries essential (volatile) oil breaks down the surface tension of the skin helping it to absorb the beneficial aspects of the remaining herbs.

Muscle-Saver Relaxation Bath Bag

1 tsp. juniper berries
2 Tbls. dried peppermint
2 Tbls. dried spearmint
2 Tbls lavender flowers and leaves

Place all the ingredients in a square of muslin or a handkerchief, tie up with string.  Or place in an unbleached muslin bag.  Place the bag in the tub while it fills with water.  The bag acts like a giant tea bag, turning your bath into a therapeutic herbal tea.  Use the soaked bag to scrub your skin.  If you prefer a shower, soak the bag of herbs with the shower head, then use it like a washcloth.

Saturday, December 22, 2012

Winter Holiday Beverages - Weekend Recipes

I love the smell of Christmas! To me it smells like cinnamon, cloves, oranges, apple pie and evergreens! Two of my favorite things to make for the long winter months here are a mulling spice to be used in wine or cider and a simmer recipe ( I shared my simmer recipe earlier this week, check it out.)  I’ve shared items like this in the past, but I can create any number of combinations so these are just a bit different from those I have shared previously.

Mulling Spice

2 Tbls. Cinnamon chips
2 Tbls. Orange peel chunks
4 tsp.  whole allspice
4 tsp.  whole cloves

For mulled wine, use 2 T of the spices in a tea ball or muslin bag. Add to 1 ½ quarts Burgundy wine with 2/3 cup sugar or honey. Heat to almost boiling and simmer 20 minutes.

For mulled cider use 4 T in a tea ball or muslin bag and add to 2 quarts of cider. Simmer 15-20 minutes.


Cran-Apple Mulled Punch
This special recipe was shared with me by a customer.  She created it using the Backyard Patch Spiced Cider / Mulled Wine Blend, but you can use the blend I shared above.

12 cups apple juice
6 cups cranberry juice
½ cup brown sugar
2 Tablespoons butter
2 teaspoons vanilla extract
3 Tablespoons Mulling Spices

Simmer on low heat for 30-45 minutes.  Serve warm. Serves 20 to 25 (6 oz. cups)



Hot Spiced Pineapple Juice
I think my internet friend Mary Ellen Wilcox said that she uses this recipe at her Christmas Workshop.  I loved it because it was pineapple which is such a great juice to use at a holiday gathering.  It could also be a favorite of mine because of the rum??!

1 (48 oz.) can pineapple  juice
1 cup apple cider or juice
1/2 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 cup light rum or 2 tsp. rum  extract
Whole cloves
Lemon slices
 
Insert the wholes cloves into lemon slices and set aside.  Combine pineapple juice, apple cider, sugar and spices in a large saucepan.  Simmer for 15 minutes.  Stir in rum or extract.  Serve in tall mugs with the lemon/clove slices as garnish.  Makes 9 (6 oz.) servings.

Wednesday, December 19, 2012

Tea Infused Hot Chocolate

I will reach for a cup of tea any long cold day or night.  In truth I drink hot tea almost any time of year.  My husband has been enjoying Hot Cocoa in his Coffee for several years now.  When he was diagnosed with diabetes he stopped enjoying this until he discovered the happiness of Backyard Patch Sugar-free Hot Cocoa (It is amazing what he does not pay any attention to that I make until he needs it!)

His obsession with cocoa in his coffee got me to thinking, how would it taste in tea?  Since tea and milk go well together, this seemed like a great pairing.  So I did an experiment and came up with this recipe.

Hot Cocoa Tea

1 tsp. tea
          (any mint herbal tea is perfect, an oolong is a rich counter part and Chai was made for milk anyway)

1 cup of milk

3 1/2 Tbls. sugar (or sugar substitute equivalent)

2 Tbls. cocoa powder (dutch processed)

Directions:
Make one cup of tea and set aside.  Mix together the milk, cocoa and sugar. in a small pot and heat on the stove.  Stir constantly to keep the milk from scalding.  Once the milk is hot add the tea and bring back to a simmer (no bubbles) and whisk the ingredients.  Pour into a mug and enjoy.  (Makes one super sized serving for one or two smaller servings to share.)


Alternative with instant mixes

Make 1 cup of instant cocoa with water from 1 cup of steeped tea.  Whisk the cocoa for a richness of flavor and enjoy with a cinnmon or peppermint stick.

Tuesday, December 18, 2012

Simmering Spices the Natural Way - How to

This recipe is large enough to give you aromatherapy for the entire holiday season.  Remember that sweet oranges helps improve feelings of happiness and cinnamon gives you contemplative and restful thoughts.

To make this blend you need to use a container that is disposable, as you cannot make this in a bowl you want to serve food in later.  I use a bowl made from the base of a 2 liter pop bottle, so when I am finished I can recycle it and not worry that it would be used for food.

Gather your herbs and spices and you cinnamon and sweet orange essential oils.  I also use cellulose fiber for a binder to help the mixture retain its scent.

Add the herbs and spices to the bowl and stir to mix.
1/4 cup each of rose hips, coriander, rosemary, cinnamon, allspice and orange peel.

Add the 1/4 cup cellulose fiber to another bowl (bottle bottom) and place the essential oil on the fiber by drops.  You will use 1 tsp. of each oil which is 120 drops each. or 5 ml.  Stir the cellulose until the oil is absorbed.

Then blend the cellulose and herbs together.  Remember to keep away from the skin or face.  Cinnamon oil is a skin irritant so if you get it on your skin wash it off immediately.

To use:  Place 1 Tbls. of simmering spices into a non-food use pan with 1 quart of water.  bring to a simmer and keep on stove on very low heat.  Add more water as needed.  I picked up this pot at the thrift store and will use it all season, then discard it after using it to mix potting soil in the spring.

You can make a smaller version of this recipe as follows:

4 Tbls. rose hips
4 Tbls.rosemary
4 Tbls.coriander
4 Tbls.cinnamon
4 Tbls.allspice
4 Tbls.orange peel
4 Tbls. cellulose fiber
60 drops of cinnamon essential oil
60 drops sweet orange oil


At the Backyard Patch we make a wonderful Cider Blend that you can also use as a simmering spice.  We call it Spice Cider / Mulled Wind Blend.  Follow the link to see this and our other seasonal spices.



Monday, December 17, 2012

Holiday Decorating with Pinecones

Recently Tina Sams, the editor of the Essential Herbal Magazine, was showing pictures of her chandelier decorated with pine cone ornaments.  I love pine cones as holiday decoration and have said on several occations that I want to decorate an entire tree with pine cones ornaments one year, but collecting only one or two a year, it will be sometime before I can fill an entire tree.

That got me to thinking.  I have made scented pine cones in the past and those are great ornaments.  How about making more brightly decorated pine cones?  Around my apartment complex are several different conifers giving a nice variety of cones.  I suspect you could try this too!

Collect cones from your yard.  It will get you outside for a walk and you can enjoy the season.  When you bring in the cones you must clean them.  Run them under cold running water and lay them out on a baking sheet covered with wax or parchment paper.  Place the tray in the oven at 250 degrees for 20 minutes.  This will open up the cones, remove excess sap, and kill any bugs or bacteria hiding inside.

Let them cool.  You will see re-crystalization of some of the sap which gives the cones a natural beauty, then get creative.

You can scent the cones with a mixture of ground spices (see this previous post) or you can decorate them for use in displays.  Here are a few suggestions for decorating pine cones.

  1. Paint the tips of the pine cone wings. (Yes, that is what they are called!) With white poster paint paint just the tips of the wings to look like snow, then sprinkle with clear or white glitter or even granulated sugar for sparkle.
  2. Spray the cones with clear acrylic or paint them with clear glue and tumble in a zip lock bag filled with colored glitter.  You can use one color at a time, like red, green, silver or gold on blend the glitter together for a combination effect.
  3. Dot the cones with craft glue and press on colored sequins.
  4. Wedge fun spices and herb twigs in between the wings, like juniper berries, allspice berries, star anise, broken cinnamon sticks, and cloves.  This is a rustic natural look that will also give off a scent.
  5. Dip the cones in wax and use to decorate the mantle, then use them as fire starters for a Christmas night blaze.
  6. For a crystal effect, paint on some clear glue then roll the cones in faceted or smooth glass seed beads.

Saturday, December 15, 2012

Roast Pork with Sage & Pecan Pesto - Weekend Recipe

This is a make ahead recipe that you can serve to guests and family for rave reviews.

Roast Pork with Sage and Pecan Pesto

2 quarts apple cider
1/4 cup kosher salt
1/2 cup, plus 3 Tbls. fresh sage, chopped and divided.
1 tsp. pepper
2 Tbls. olive oil
fresh sage and pecans for garnish

Combine cider, 1/2 cup sage, and salt.  Stir until salt dissolves.  Place Pork in plastic zip seal bag add cider mixture.  Seal Bag and chill for 12 to 24 hours.

Remove Pork from brine and pat dry with paper towels.  Sprinkle pork with pepper.  Heat oil in a large skillet over medium high heat; add pork. Cook 6 minutes or until browned on all sides, turning pork occasionally. Place pork on a rack in a lightly greased roasting pan. Sprinkle remaining 3 Tbsp. sage over pork.

Bake, uncovered, at 350° for 1 hour to 1 hour and 25 minutes or until a meat thermometer inserted into thickest part of roast registers 150°. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160° before slicing. Garnish platter, if desired. Serve with Sage and Pecan Pesto.

Sage & Pecan Pesto
Do not over process this, it is best with some granules and texture.

1/2 cup chopped pecans, toasted
1/2 cup firmly packed fresh flat-leaf parsley
1/4 cup firmly packed fresh sage leaves
1/4 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1 teaspoon fresh lemon juice
1        garlic clove, chopped
1/4 teaspoon salt 

Combine all ingredients in a food processor; process until ingredients are finely chopped.

Friday, December 14, 2012

Supporting Artists Guest blog post

I am so excited today is my first post as a guest blogger!

I have been asked to contribute a regular column on the Supporting Artist Blog.  This month I shared some great holiday recipes you can make with herbs for yourself or as gifts.

Hop on over to the Supporting Artist Blog and check out my post!
Here is the direct link to the blog post!
http://www.supporting-artists.com/happy-holiday-herbs

Wednesday, December 12, 2012

Gifting or Tea let's make Lemon Poppy Seed Cake

I am all about cakes you can serve with tea and this one is a perfect companion.  So if you are thinking about having a tea party for your holiday or winter celebrations or if you like to give tea-related gifts then this recipe is for you!

Lemon isa flavor that works well with any black or herbal tea so I love to make Lemon Tea Breads.  In fact I make a Lemon Tea Bread Mix at the Backyard Patch that comes in a holiday festive bread pan, because I like them so much.

Lemon Poppy Seed Cake

1/2 lb. unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
2 cups cake flour
1/4 tsp. salt
1 1/2 Tbls. poppy seeds
grated zest of 2 lemons (about 2 Tbls.)
1 1/2 tsp. vanilla extract
confectioner's sugar

Directions:
Preheat the overn to 350 degrees F.  Butter and flour a 9 by 4 inch loaf pan.

Place the butter in a bowl and using a mixer, beat the butter on medium speed utnil creaming.  About 2 to 3 minutes.  gransdually add the granulated sugar and continue to beat untilt he mixture is pale and has doubled in volume, maybe 4 to 5 minutes.  Add the eggs one at a time, beating well inbetween additions.

Sift together the flour and salt in a bowl, the sift again into another bowl.  Add the poppy seeds.  granually add the sifted mixture tot eh butter mixture, beating until smooth.  Beat in the lemon zest and vanilla.  Spoon the batter into the perpared pan,.

Bake until a toothpick inserted in the center comes out clean.  About 1 hour 15 minutes for one pan.  I like to divide this into two smaller loaves.  If you do that you need to bake them less time, check them at 45 minutes and continue accordingly.  remove fromt eh over and let cool for 10 minutes,  Then invert onto a wire rack, lift off the pan and allow to cool completely.  Sift confection'ers sugar on top or craft a lemon glaze with lemon juice and confectioner's sugar.


Sunday, December 9, 2012

Pear Salad - weekend recipe

Here is a quick and easy salad to give you a sweet treat after all that shopping.  It is best this time of year when Pears are in season.


Salad with Pears and Blue Cheese

5 oz. package of salad greens
1 red pear, thinly sliced
1/4 cup crumbled blue cheese
3 Tbls. raspberry vinaigrette salad dressing
2 Tbls. walnuts, finely chopped.

Combine the greens, pears and blue cheese in a large bowl, then add dressing and toss gently.  Spoon onto a plate and sprinkle with the walnuts.

It is also holiday festive when garnished with pomegranate seeds.

Raspberry Vinaigrette Dressing

1/2 c. raspberry vinegar
1/4 tsp. each salt & pepper
4 tsp. sugar
2 garlic cloves, finely chopped (2 tsp.)
2 tsp. Worcestershire sauce
1 tbsp. Dijon style mustard

Combine all the ingredients and mix well. Refrigerate in a container with a tight fitting lid. Will keep for months. Makes 1/2 cup
Raspberry Jam Vinaigrette
1 tablespoon raspberry jam
1/4 cup white vinegar
1/3 cup olive oil
salt and ground black pepper to taste

Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.

Tuesday, December 4, 2012

Advent Calendar - enjoy the holiday with herbal ideas

My internet went a bit haywire just at Thanksgiving, so I apologize for posts that have not made it up and the fact that it is three days into Advent and this is the first post for the calendar .

This year we decided to place the Advent Calendar here on the blog so more people can enjoy it. It has it's own page so you can come back and see the posts all in one place.



Today we posted December 2,3 & 4 which has recipes and activities for Herbal Syrup, Honey Mustard Vinaigrette and a stress reducing herbal tea.  Tomorrow we will share a relaxing bath.  We are also giving you a special coupon code you can use in December for a discount in our Etsy store!

Click here to view the page Advent 2012

I hope you have as much fun with these recipes as I did bringing them together, and remember stop back everyday for a new posting between now and Christmas.

Happy Holidays,
Marcy Lautanen-Raleigh

Tuesday, November 20, 2012

Spiced Apples

I love to make spiced apples this time of year.  the fruit is fresh and the smell of cinnamon makes me nostalgic.  this quick recipe can be served as a side or as an ice cream topping at Thanksgiving!



Spiced Apples

1/2 cup butter or margarine
8 large Granny smith apples, peeled, cored and sliced
1 1/2 cups sugar
2 tsp. Backyard Patch Cinnful Dessert Blend


Melt butter in a large skillet over medium-high heat; add apples and remaining ingredients.  Saute 15 to 20 minutes or until apples are tender.  Serve warm with biscuits, shortbread or over ice cream.

If you want some Cinnful Dessert Blend, check out our Etsy listing, and use the special code BOGO when you check out and get two packages for the price of one.



Friday, November 16, 2012

Weekend Recipe - Cranberry Sauce


Cranberry Sauce

This fall specialty is perfectly enhanced with a few herbs and spices.  And this is a truly easy recipe to whip up for the big day especially because you make it a day before you serve it so that it can chill and set.

2 cups water
2 cups sugar
4 cups cranberries (1 lb. package)
1 Tbls. grated orange zest
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. almond extract
1 ½ tsp. lemon balm

Bring water and sugar to a boil.  Boil for three minutes.  Add cranberries and return to boil. Boil until berries pop (about 5 to 7 minutes.)  Mix in the spices and seasonings and stir well.  Transfer to a serving bowl and refrigerator until completely cool.  Serve the next day.

If you have Backyard Patch Cinnful Dessert Blend, you can substitute that for the Cinnamon and Nutmeg called for the in this recipe!

Friday, November 9, 2012

Weekend recipe - Herb Flavored Pita Chips

I am getting into the holiday entertaining mode.  My best freind came for a visit at the end of October and I had a small Herb and Wine get together with a few freinds.  I served these seasoned pita chips at the party.  They are quick and easy and so much better than potato chips.  I don't want to sound cruel to potato chips, becasue I will eat those in a second if given the opportunity (I am no snob!)

Herb Flavored Pita Chips

There are many different ways to make seasoned pita chips.  If you like a robust flavor use something with rosemary or thyme; sweeter use dill; savory try oregano or basil.   Each seasoning recipe below is formulated to season up to 4 pitas cut into wedges.

Pita preparation instructions:

4 pitas, each cut into 8 wedges  (if you want smaller portions for ladies try cutting them into 12 wedges)
3 Tbls. virgin olive oil
Seasoning blend

Preheat oven to 350 degrees.  Combine seasonings in an old spice jar with a shaker lid; set aside.  Arrange pita wedges on a rimmed baking sheet.  Brush top of each wedge with olive oil.  Sprinkle spice mixture evenly over wedges. Bake 8 to 10 minutes, or until nicely toasted but not hard.


Herb seasonings:

Dill Salt
1 Tbls. sea salt
1 tsp. dried dill
ground black pepper to taste

Parmesan Seasoning
2 Tbls. grated Parmesan Cheese
2 tsp. oregano
1 tsp. basil

Place seasonings in a shaker jar and use with above pita prepartion instructions.

Backyard Patch Pizza Seasoning would also works as a flavored seasoning for hand-made pita chips too.  In a hurry I used Backyard Patch Butter N Cheese Blend once.  And I think Backyard Patch Herbal Spread would work well also.


Products we recommend if you do not have time to make your own for entertaining:







Thursday, November 8, 2012

Making A New Year's Drink with Lemon Verbena

I know it seems like I am rushing the season, but I just brought my Lemon verbena plants inside for the winter and they are a bit too large for the house so I am going to have to trim them back.  Normally I just dry the leaves I remove, but this year I decided to try something different.  I made lemon verbena-infused vodka.

That was after I stumbled across this recipe for a martini made with the vodka.  I thought if you wanted to plan ahead, you could make a bit of the vodka and then you would could make this wonderful Lemon Drop to welcome in the New Year.

It is very simple to make Lemon Verbena Infused Vodka.  All you need is:
5 fresh lemon verbena sprigs
2 cups vodka

Wash the sprigs and pat dry.  Place them in a jar with the vodka and let steep for 12-24 hours.  Strain.  I infuesed mine for a week rather than 24 hours, but you get the idea.

Lemon Verbena Drop with Thyme
serves 2
2 cups sugar for the sugar garnish
3 tablespoons sugar for syrup
1/3 cup water
8 sprigs fresh thyme
¼ cup plain vodka
¼ cup lemon verbena-infused vodka
¼ cup fresh lemon juice
Ice cubes

To make the optional sugar garnish, have ready a bowl of ice water. Lightly oil a baking sheet. In a heavy saucepan over medium heat, stir the 2 cups sugar with a wooden spoon until the sugar melts and turns a golden caramel color.  Takes about 5 minutes. Remove from the heat and plunge the bottom of the pan into the ice water for exactly 10 seconds to halt the cooking. Immediately spoon the hot caramel out onto the prepared baking sheet, creating small strands. Let cool until hard, and then crack into tiny shards. Set aside.

To make a sugar syrup, in a saucepan over medium-high heat, bring the water to a simmer. Add the 3 tablespoons sugar and stir until completely dissolved. Remove from the heat and let cool to room temperature. Chill 2 martini glasses. In a tall cocktail shaker, combine the thyme sprigs with the sugar syrup. Using a muddler or the handle of a wooden spoon, lightly crush and pound the thyme for 1 minute. Add the vodka, the infused vodka, and the lemon juice. Fill the shaker half full with ice, cover with the lid, and shake vigorously for 10 seconds. Strain into the chilled glasses. Balance a few sugar shards on each rim. (The remaining shards can be stored, if using, in an airtight container at room temperature for up to 3 days). Serve at once.

Saturday, November 3, 2012

Weekend recipe - Savory Muffin Spread

Pineapple Sage is a wonderful fall time herb.  It blooms in the fall with tongue –like red blossoms that are a beautiful to behold.  Just before they begin to flower I harvest a number of leaves and use them to make tea and other food items.  I found a recipe for a muffin spread using Pineapple sage in the Herb companion back in 2007.  I’ve adapted this recipe first created by Rose Kennedy.


Sweet and Savory Muffin Spread
This is good on muffins, especially those made with oats, and on plain or fruit bagels.

1 cup ricotta cheese
1 Tbls. milk
3 Tbls. confectioner’s sugar, or to taste
¼ tsp. ground allspice
4 fresh pineapple sage leaves (or ¼ tsp. dried leaves)
¼ cup crushed pineapple, drained

In a medium bowl, cream ricotta cheese and milk on medium speed with a handheld mixer for 1 minute.  Add sugar 1 Tablespoon at a time, mixing after each addition.  Stir in allspice and pineapple sage.  Refrigerate mixture for 1 hour.  Stir mixture and gently fold in pineapple.  Refrigerate for another hour.  Serve chilled or at room temperature.

Tuesday, October 30, 2012

Hurricane Recovery Tea


We were only mildly effected in Chicagoland by Hurricane Sandy.  We had a few days of fierce winds with biting cold that made frost in air that was not actually cold enough for it.  But I know on the east coast things were rougher.

So take a moment thank the heavens you are still here and enjoy this tea which is formulated to relieve stress and relax tension.

Mellow Mood Tea
This tea is made with the most palatable of the calming herbs. Blended together, they'll defuse stress and anxiety and promote sound sleep.

1 tsp. chamomile flowers
1 tsp. lavender spikes
1 tsp. kava leaves
1 tsp. lemon balm leaves
1 tsp. marjoram
1 spray valerian flowers
1 quart water

Directions:
In a large saucepan, steep the chamomile, lavender, kava, lemon balm, marjoram, and valerian to taste in the freshly boiled water.  Strain out the plant material. Drink the tea hot or cool.  Drink  as often as needed, refrigerating any left over for later use.

Update: My freind Tina from the Essential Herbal Blog has posted some places where you can help if you are interested.  Here is the link to her posting: http://theessentialherbal.blogspot.com/2012/11/just-waiting-for-sun.html

Monday, October 29, 2012

Ten Comandments of Breakfast Tea by Marcus Stout

Marcus Stout of Golden Moon Tea recently shared these Ten Commandments of Breakfast Tea and I just could not stop myself from sharing them.  If you like a quality Black Tea or Green Tea or an exotic tea you can't find in just any shop.  Check out their website.  I use some of thier tea as the base in my herb infused black tea.

Commandment 1: Thou Shall Use the Biggest Tea Leaves Possible
 Big leaves give more flavor. I try and use the biggest leaves I can find - forget about teabags.
 
Commandment 2: Thou Shall Use Ceylon, Assam or Keemun
These teas have a big bold flavor that is perfect for Breakfast Tea. If you choose a blend be sure that these teas make up the majority of it.
 
 
Commandment 3: Thou Shall Warm Your Teapot
A cold teapot will suck the heat out of the water leaving a tepid brew.
 
 
Commandment 4: Thou Shall Rinse Your Tea Leaves
Rinsing the tea leaves helps to “waken” up the leaves, ensuring a great cup of tea.
 
Commandment 5: Thou Shall Use Boiling Water
Since all Breakfast Tea is Black Tea, be sure to use boiling water. If the water is less than boiling, the tea will taste watery.
 
 
Commandment 6: Thou Shall Steep Your Tea for the Recommended Time
Too little time and the tea will turn out weak. Too much and it will be too astringent. Be sure to never oversteep your tea to make it taste stronger, rather increase the amount of tea you use.
 
Commandment 7: Thou Shall Pour the Milk in the Teacup First
This has been highly debated amongst tea enthusiasts for years. However, I like to pour the milk in first because I use the same cup every day and know exactly how much to pour. It also gives me something to do while the tea is steeping.
 
Commandment 8: Thou Shall Use a Strainer
Little bits of tea in your teacup can cause your tea to turn bitter. Use a strainer in your teapot for when you pour the brewed tea into your teacup.
 
Commandment 9: Thou Shall Drink Out of a Porcelain Cup
Porcelain has a smooth surface that gives tea  a pure flavor. My teacup may be my most cherished possession.
 
Commandment 10: Thou Shall Drink Your Tea Before Brushing Your Teeth
Even if I wait 30 minutes before having my tea (which is almost impossible within itself), I can still taste the minty flavor of the toothpaste. The really important thing is to make sure you remember to brush your teeth after drinking your tea or your coworkers may hate you all day!

Saturday, October 27, 2012

Spiced lemonade - Weekend Halloween Recipe

This is the perfect blend of lemon and spices to make a seasonally flavored drink with a unique twist.  You can use fresh of reconstituted lemon juice, but it will be less bitter if you squeeze fresh lemons.  I have made this with Backyard Patch Cinnful Dessert Blend by substituting 1/2 tsp of Cinnful Dessert Blend for the cinnamon, nutmeg and allspice.


Spiced Lemonade

1/2 cup lemon juice (the juice of 3 to 4 lemons)
1/2 cup brown sugar, packed
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ground cloves
10 cups warm water

Add all ingredients to a pitcher with a lid.  Shake well.  Set aside to cool to room temperature.  Pour through a coffee filter or doubled cheese cloth into another pitcher; discard the solids.  Serve warm or cold.  Serves 8 to 10.

Friday, October 26, 2012

Holiday Pie Filling - Mincemeat with no Meat

Today is National Mincemeat Day!  Lets celebrate!

Now that most of us have experienced a frost or will so very soon, I thought it was a good time to share a holiday favorite in my family. No holiday celebration from Thanksgiving to New Years was complete without a mincemeat pie.  My grandmother was the one for years to make this and most other pies.  She taught me her baking and pie skills before she passed away and I try to keep up with them.

I have many old recipes for traditional Mincemeat that use real meat, but as a modern woman these time consuming recipes are not for me or my modern palet.  I have always used the canned mincemeat filling (None Such Brand) from the store which I know has no meat in it.  I scoured through my recipe books a few years ago and eventually found a book by Martha Stewart that had a no meat mincemeat recipe.  This version is adapted from that.  Since I have gotten back into canning this fall, I decided this would make a great gift for some of my baking friends.  Perhaps you can make a few quarts for your family too!

The recipe calls for green tomatoes, which many people have in abundance now that the tomato season is over with.  You will need to water bath can these ofeter you place them in jars.  10 to 15 minutes in boiling water once the jars of filled and loosly capped will doo the trick.  remember that any lids that do not pop should be kept in the refrigerator,  those that do pop down and seal will keep through the year in a cool dark place.  For more details on canning as well as information on porper supplies and materials, check out the BALL Canning informational website.

No Meat Mincemeat
Makes 8 pints

3 quarts chopped green tomatoes
2 Tbls. coarse salt
2 oranges
2 lemons
1 quart slightly under ripe pears, peeled, cored and diced
1 ½ quarts tart apples, peeled, cored and diced
2 cups dark raisins
1 1 /2 tsp. ground cinnamon
1 tsp. ground cloves
¼ cup finely chopped ginger
½ cup frozen apple juice concentrate
1 pound light brown sugar
¾ cup cognac

Mix the green tomatoes and salt.  Place in a colander and allow to drain overnight

Using a citrus striper, remove the bright colored skin of the oranges and lemons and save.  With a sharp knife, cut away the white pith and discard.  Chop the pulp coarsely.

Combine the tomatoes, citrus peel and pulp with the remaining ingredients except cognac in a heavy non-corroding saucepan and bring to a boil.  Reduce heat and simmer, uncovered for about 3 hours, stirring frequently to prevent sticking.

Stir cognac into mincemeat. Ladle into hot sterilized canning jars and seal.

So make your own Mincemeat filling this year and enjoy some great pies!

Wednesday, October 24, 2012

Herb Bath Combinations

Protect your mood and your skin from seasonal changes with an herbal bath.  I noticed the other day that my ankles are chapped.  I ride my bike a lot and this time of year the wind can be a bit biting and drying.  I find the best treatment for chapped skin as well as my overall mood as the days get shorter is a good soak in the tub with some herbs.
Smoothing, soothing and hydrating to the skin, herbal baths are so easy to make, you owe it to yourself to take the time out for yourself to give one a try!
Basic bath recipe:  Place 1/2 cup of any combination of herbs in a non-metallic pot and add water to cover. 
Bring to boil, then reduce heat to simmer for 10-20 minutes to extract the wonderful benefits of the herbs. Strain.  Pour the fragrant herbal decoction into your bath water or use the brew as a last rinse in the shower. 
If you are bathing, soak for around 20 minutes.   Do not have the bath water too hot or it will make you sweat, and not allow your skin to take in the herbal nutrients as efficiently. Remember, allergic reactions can occur with any herbal product, so always test your herbal infusion on a small area of the skin before adding to your bath.   
Here is a list of the best bath properties of some popular herbs to get you started in choosing herbs for your blends.  At the bottom are some of my favorite combinations.
Herb Properties for the Bath:
  • Lavender- rejuvenating, fragrant
  • Peppermint- stimulating, cooling
  • Sage- astringent, helps sore joints
  • Calendula- promotes healing of dry, chapped skin
  • Chamomile-reduces swelling
  • Horsetail- anti-fungal
  • Lemon Balm- relaxing
  • Parsley- Soothes insect bites
  • Rosemary-astringent
  • Thyme-muscle relaxant
  • Roses-skin hydrator
  • Chervil-revitalizing
  • Savory-stimulating
  • Hops-revitalizing
  • Spearmint-calming
  • Catnip- relaxing
  • Strawberry leaves-cleansing
  • Basil-relaxing
  • Marjoram-stimulating

  • Try these combinations:
    1. Skin restoring – Rose petals, sage and calendula
    2. Hard work rescue – lemon thyme, chamomile, sage and lavender
    3. Relaxation recipe Spearmint, lemon balm, and lemon basil

    By the way,  these make great gifts!  Try a blend and place it in a muslin bag or a heat seal teabag. And combine into a gift bag for your closest friends.  Check out the Bath Sachet’s of the Backyard Patch for more gift ideas.

Monday, October 22, 2012

Celebrate NUT DAY! Walnut Rosemary Brittle

I know there have been several nut recipes this week, but it is due to the fact that today is National NUT Day, not crazy like me, but nuts, like walnut, pecans, etc.  so in celebration, here is another recipe for a nut treat!  This is a rich herbal flavored spin on a traditional item. 

These days I make less and less Peanut Brittle because those around me have allergies, but I find that walnuts seem to cause less sensitivity so now I make this Walnut Brittle instead.
The technique for brittle is the same as a traditional recipe.  You heat the sugar and water to a boil and let it boil until the sugar caramelizes to a perfect amber color.  I use those silicone baking sheets now rather than a buttered pan because the flexibility of the mat makes breaking and removing so much easier and less messy.

Walnut Rosemary Brittle
I use dried herbs for this, but for a more earthy flavor you can use fresh rosemary.  Add the fresh rosemary at the very last moment so it does not loose its green color.
1 cup sugar
1/3 cup water
Pinch of cream of tartar
1 cup walnut halves
3/4 Tbls. dried rosemary
In a medium pot, combine sugar, water and cream of tartar.  Stir over medium heat until sugar is dissolved.  Cover the pot and let boil approximately 5 minutes undisturbed.  Remove lid and examine color of the molten sugar.  When the mixture turns amber, quickly add the walnuts and rosemary, gently stirring to incorporate.  Pour brittle onto silicone mat or onto a buttered baking sheet.  Spread thin with a buttered spatula to achieve a glass like texture. 
For a special treat sprinkle sea salt crystals while candy is still warm for a sweet salty treat.

Also check out the Spicy Pecans we posted for the weekend recipe, Oct. 19, 2012
Related Posts Plugin for WordPress, Blogger...