Sunday, January 20, 2013

Northshore Church Program - Cooking with Herbs

Saturday I had the most thoroughly enjoyable experience with the women's fellowship group of the Northshore Unitarian Church.

I was asked to present my Cooking with Herbs lecture and to give it a breakfast theme.  I even gave a few recipes for them to try out and present that morning and some members did use a few.  I was very flattered by that.  For a few other recipes from the program, check out the Program Recipes page of this blog.

Here was my set up before the program with herbs and ingredients laid out.

The participants mingled, chatted and drank tea from special collection of tea cups that are pulled out just of this event!  I thought it was a grand idea!  Aren't they lovely?

The Orange Juice was served in Ikea ceramic cups that look like terra cotta pots! And the members brought a smorgasbord of detectible treats as you can see.

The company was very delightful and we talked about movies and herbs and Downton Abbey and a number of other things.

After a great introduction I was able to share about making butters, vinegars, and cooking with fresh vs. dry herbs.  We sampled everything and I was able to impart a few jewels of wisdom.

herbal butters fresh on the left, dried herbs used on the right
Lemon Fruit Dip

Lemon Herb Yogurt Sauce for fruit

1 Tablespoon frozen orange juice or lemonade concentrate, thawed
1/2 Tablespoon of lemon herbs like lemon thyme, lemon balm, lemon verbena or lemon grass
1 tsp. lemon peel
1 container (8 ounces) vanilla yogurt

Whisk the juice concentrate and the herbs and lemon peel into the yogurt.  Serve chilled over fruit or as a fruit dip.   You can then use a fresh or frozen fruit salad and have this on the side or tossed in.

Seasoned pork with sage, parsley and maple syrup.
We tasted fresh herbs used to season pork and in savory breakfast muffins.

We ended by giving away from Fun Herb items and discussing medicinal herbs like Golden Seal and comfrey and wild crafting.

Savory muffins with parsley, dill and thyme.

I want to add a special thanks to Sallee, Fran, Sandy, Andrea and the others who made this such a special morning of fun and sharing!

If you want to see a list of all the program I can provide you your group, please see my Program Listings (located on the website.)

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