Ingredients
4 limes, juiced
1 cup white sugar
2 sprigs fresh mint
1/2 gallon water
1 fresh jalapeno pepper, sliced
Instructions
In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint sprigs, and mash with a wooden spoon to release some of the oils.
Pour in water, and mix well. Mix in jalapeno slices. Put a lid on the pitcher, and refrigerate 8 hours, or overnight before serving.
Showing posts with label Herbs. Show all posts
Showing posts with label Herbs. Show all posts
Friday, June 3, 2011
Lemon Verbena Iced Tea
Ingredients
1/2 cup sugar
1/2 cup water
1 cup lemon verbena leaves
4 cups ice
6 cups brewed tea, chilled
Mint leaves (optional)
Lemon wedges (optional)
Instructions
Combine sugar and water in a small saucepan;
bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.
1/2 cup sugar
1/2 cup water
1 cup lemon verbena leaves
4 cups ice
6 cups brewed tea, chilled
Mint leaves (optional)
Lemon wedges (optional)
Instructions
Combine sugar and water in a small saucepan;
bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.
Lemon Balm Mojitos
Ingredients
1 sprig fresh lemon balm leaves (About 5 leaves)
1 teaspoon sugar
1 1/2 ounces rum
1 1/2 ounces lime juice
Top with Sprite or tonic water
Instructions
Put the lemon balm and the sugar in a short glass; bruise well together (don't shred). Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig.
1 sprig fresh lemon balm leaves (About 5 leaves)
1 teaspoon sugar
1 1/2 ounces rum
1 1/2 ounces lime juice
Top with Sprite or tonic water
Instructions
Put the lemon balm and the sugar in a short glass; bruise well together (don't shred). Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig.
Sage Tea
Ingredients
1 tablespoon fresh sage leaves or 1 teaspoon dried sage
1 cup water
1 wedge lemon (optional)
honey, to sweeten (optional)
Instructions
Bring water to a boil. Remove from heat and put sage in the water. Let steep for about 3-5 minutes. (no more) Strain, pour in cup, add lemon and honey, if desired, and drink. You may drink this hot or cold.
1 tablespoon fresh sage leaves or 1 teaspoon dried sage
1 cup water
1 wedge lemon (optional)
honey, to sweeten (optional)
Instructions
Bring water to a boil. Remove from heat and put sage in the water. Let steep for about 3-5 minutes. (no more) Strain, pour in cup, add lemon and honey, if desired, and drink. You may drink this hot or cold.
Mint Julep
Ingredients
2 cups bottled water
3/4 cup sugar
3 cups loosely packed fresh mint leaves
2 cups bourbon
fresh mint sprigs (to garnish)
Instructions
Combine the water and sugar in a large non-reactive
saucepan over medium heat and stir to dissolve the sugar. Add the mint and bring to a boil. Remove from
the heat, cover and steep for 30 minutes.
Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth then cool.
Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle.
Wait at least one month before drinking. To serve, fill a julep cup or Collins glass with clear, crushed ice and fill with the mint julep mixture. Garnish with a sprig of fresh mint.
2 cups bottled water
3/4 cup sugar
3 cups loosely packed fresh mint leaves
2 cups bourbon
fresh mint sprigs (to garnish)
Instructions
Combine the water and sugar in a large non-reactive
saucepan over medium heat and stir to dissolve the sugar. Add the mint and bring to a boil. Remove from
the heat, cover and steep for 30 minutes.
Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth then cool.
Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle.
Wait at least one month before drinking. To serve, fill a julep cup or Collins glass with clear, crushed ice and fill with the mint julep mixture. Garnish with a sprig of fresh mint.
Iced Mint Tea
Ingredients
12 bags single serving tea (caffinated or decafe)
2 quarts boiling water
10 sprigs mint
1 cup sugar (or to taste)
2 lemons, sliced
Instructions
In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
Place sugar in 2 -quart pitcher (that will tolerate some heat). Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
Place in refrigerator until ready to serve. To serve, pour into tall glasses over ice.
Serve with lemon slices.
12 bags single serving tea (caffinated or decafe)
2 quarts boiling water
10 sprigs mint
1 cup sugar (or to taste)
2 lemons, sliced
Instructions
In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
Place sugar in 2 -quart pitcher (that will tolerate some heat). Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
Place in refrigerator until ready to serve. To serve, pour into tall glasses over ice.
Serve with lemon slices.
Lemon Verbena Herb Tea
Ingredients
1 cup lemon verbena
3 leaves spearmint
1 quart boiling water
Instructions
Put herbs in a teapot and add boiling water. Let
steep 3 minutes before serving.
1 cup lemon verbena
3 leaves spearmint
1 quart boiling water
Instructions
Put herbs in a teapot and add boiling water. Let
steep 3 minutes before serving.
Mint Limeade
Ingredients
6 cups water, divided
1 3/4 cups sugar, less to taste or Splenda sugar substitute, to taste *
1/3 cup fresh mint, coarsely chopped
1 cup fresh lime juice (about 12 limes)
10 mint sprigs, to garnish (optional)
10 lime slices, to garnish (optional)
Instructions
Combine 2 cups water, sugar, and chopped mint
in a small saucepan; bring to a boil. Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes. Strain through a sieve into a bowl; discard solids.
Combine the remaining 4 cups water, sugar syrup, and lime juice in a large pitcher, stirring well. Serve over ice, garnish with mint sprigs and lime slices, if desired.
* This is fairly sweet so start out with less if you like things tart.
6 cups water, divided
1 3/4 cups sugar, less to taste or Splenda sugar substitute, to taste *
1/3 cup fresh mint, coarsely chopped
1 cup fresh lime juice (about 12 limes)
10 mint sprigs, to garnish (optional)
10 lime slices, to garnish (optional)
Instructions
Combine 2 cups water, sugar, and chopped mint
in a small saucepan; bring to a boil. Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes. Strain through a sieve into a bowl; discard solids.
Combine the remaining 4 cups water, sugar syrup, and lime juice in a large pitcher, stirring well. Serve over ice, garnish with mint sprigs and lime slices, if desired.
* This is fairly sweet so start out with less if you like things tart.
Lemon Verbena Infused Water
Ingredients
2-3 sprigs lemon verbena (6-10 leaves each)
1/2 gallon water
Instructions
Rinse the Lemon Verbena and add leaves to a 2
quart jar of water.
Set in the sun, as if making sun tea.
2-3 sprigs lemon verbena (6-10 leaves each)
1/2 gallon water
Instructions
Rinse the Lemon Verbena and add leaves to a 2
quart jar of water.
Set in the sun, as if making sun tea.
Herbal Tea
Ingredients
1/2 teaspoon loose green tea leaves
1 teaspoon rosemary
1/8 teaspoon nutmeg
honey (optional)
8 ounces water
Instructions
Add to infuser and steep for 5-7 minutes.
Sweeten with honey if desired.
1/2 teaspoon loose green tea leaves
1 teaspoon rosemary
1/8 teaspoon nutmeg
honey (optional)
8 ounces water
Instructions
Add to infuser and steep for 5-7 minutes.
Sweeten with honey if desired.
Mojitos
Ingredients
10 limes, fresh pulp and juice
30 leaves fresh mint
3/4 cup sugar
1 cup white rum
club soda, chilled
Instructions
Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired. Garnish with fresh mint and lime slices
10 limes, fresh pulp and juice
30 leaves fresh mint
3/4 cup sugar
1 cup white rum
club soda, chilled
Instructions
Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired. Garnish with fresh mint and lime slices
Sweet Moroccan Mint Tea
Ingredients
2 tablespoons chinese green tea
5 cups boiling water
1 bunch fresh mint
1/4 to 1 cup sugar, or to taste
Instructions
Place tea in teapot. Pour in boiling water. Cover and steep 2 to 3 minutes.
Wash mint under running water and add to pot. Steep for 3 to 5 minutes. Add sugar. Serve in small glasses or tea cups.
2 tablespoons chinese green tea
5 cups boiling water
1 bunch fresh mint
1/4 to 1 cup sugar, or to taste
Instructions
Place tea in teapot. Pour in boiling water. Cover and steep 2 to 3 minutes.
Wash mint under running water and add to pot. Steep for 3 to 5 minutes. Add sugar. Serve in small glasses or tea cups.
Tomato and Herb Bruschetta
Ingredients
1 1/2 pounds plum tomatoes, halved, seeded and chopped
1/3 cup fresh basil leaves
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
6 slices crusty bread, toasted,1/2 to 3/4 inch thick
Instructions
Mix first 7 ingredients in bowl. Season to taste.
Cut toasted bread in half. Spoon tomato mixture on top of bread and serve.
1 1/2 pounds plum tomatoes, halved, seeded and chopped
1/3 cup fresh basil leaves
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
6 slices crusty bread, toasted,1/2 to 3/4 inch thick
Instructions
Mix first 7 ingredients in bowl. Season to taste.
Cut toasted bread in half. Spoon tomato mixture on top of bread and serve.
Bruschetta
Ingredients
6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese
Instructions
Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.
Toast the bread. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it does not burn).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately.
6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese
Instructions
Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.
Toast the bread. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it does not burn).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately.
Mexican Rollups
Ingredients
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
Vegetable oil
Salsa
Sour cream
Instructions
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas.
Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
Serve hot with salsa and sour cream.
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
Vegetable oil
Salsa
Sour cream
Instructions
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas.
Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
Serve hot with salsa and sour cream.
Baked Mediterranean Feta
Ingredients
8 sheets aluminum foil
8 slices thick feta (one per person, about 4" x 3-inch x 1/2-inch per slice, patted dry)
8 slices fully ripened tomatoes
8 garlic cloves, minced
8 tablespoons olive oil
Dried oregano
Crushed red pepper flakes
Instructions
Preheat oven to 380 degrees F.
Centre a slice of feta on each of the 8 sheets of foil. Centre a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes. Drizzle 1 tblsp of olive oil over each feta parcel and seal foil. Bake for 15 -20 minutes.
Place one packet per plate and allow guests to open their own packets. Serve with crusty bread as an appetizer.
8 sheets aluminum foil
8 slices thick feta (one per person, about 4" x 3-inch x 1/2-inch per slice, patted dry)
8 slices fully ripened tomatoes
8 garlic cloves, minced
8 tablespoons olive oil
Dried oregano
Crushed red pepper flakes
Instructions
Preheat oven to 380 degrees F.
Centre a slice of feta on each of the 8 sheets of foil. Centre a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes. Drizzle 1 tblsp of olive oil over each feta parcel and seal foil. Bake for 15 -20 minutes.
Place one packet per plate and allow guests to open their own packets. Serve with crusty bread as an appetizer.
Tuna Stuffed Cherry Tomatoes
Ingredients
2 6-ounce cans tuna in water, well drained
1/2 cup plain nonfat yogurt
1/2 cup minced shallots
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
40 cherry tomatoes *
Optional Garnish: Black Olive Slices, Parsley, Pimento
Instructions
Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright or have them nested among greens on serving tray. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Cover separately; chill. Pour off any excess liquid from tuna before continuing. Spoon tuna into tomatoes.
* May also use 2 hothouse cucumbers in place of the tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna into scooped out rounds.
2 6-ounce cans tuna in water, well drained
1/2 cup plain nonfat yogurt
1/2 cup minced shallots
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
40 cherry tomatoes *
Optional Garnish: Black Olive Slices, Parsley, Pimento
Instructions
Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright or have them nested among greens on serving tray. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Cover separately; chill. Pour off any excess liquid from tuna before continuing. Spoon tuna into tomatoes.
* May also use 2 hothouse cucumbers in place of the tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna into scooped out rounds.
Roast Beef Rollups
Ingredients
1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 - 10 inch flour tortillas
Instructions
Combine first 6 ingredients.
Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap. Refrigerate until firm, 30 minutes or up to 1 day ahead.
Cut diagonally into 1/2 inch slices and serve.
1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 - 10 inch flour tortillas
Instructions
Combine first 6 ingredients.
Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap. Refrigerate until firm, 30 minutes or up to 1 day ahead.
Cut diagonally into 1/2 inch slices and serve.
California Spring Rolls
Ingredients
4 surimi sticks (about 4 ounces), sliced lengthwise *
1/3 cup finely julienned carrots
1/3 cup finely julienned cucumber ( seeded)
1 cup loosely packed baby spinach leaves
2 tablespoons chopped cilantro
4 large rice paper rounds
4 large fresh basil leaves/ halved lengthwise
Instructions
Place a clean kitchen towel on a work surface.
Fill a large, shallow baking dish with water. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the towel and turn once to blot dry. Arrange 1/4 of the spinach, cucumber, carrot, cucumber and surimi in wraper lengthwise.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers. Transfer the rolls to a plate and cover with dampened paper towels.
To serve, cut the rolls in half on the diagonal and place on small individual plates. Serve with your favorite sauce.
* Variation: try using 1/2 surimi and 1/2 cooked cooled shrimp, split in half
4 surimi sticks (about 4 ounces), sliced lengthwise *
1/3 cup finely julienned carrots
1/3 cup finely julienned cucumber ( seeded)
1 cup loosely packed baby spinach leaves
2 tablespoons chopped cilantro
4 large rice paper rounds
4 large fresh basil leaves/ halved lengthwise
Instructions
Place a clean kitchen towel on a work surface.
Fill a large, shallow baking dish with water. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the towel and turn once to blot dry. Arrange 1/4 of the spinach, cucumber, carrot, cucumber and surimi in wraper lengthwise.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers. Transfer the rolls to a plate and cover with dampened paper towels.
To serve, cut the rolls in half on the diagonal and place on small individual plates. Serve with your favorite sauce.
* Variation: try using 1/2 surimi and 1/2 cooked cooled shrimp, split in half
Feta Herb Dip
Ingredients
4 ounces feta cheese
4 ounces cream cheese
1/3 cup mayonnaise
2 - 4 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried dill weed
1/8 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Instructions
Combine together in food processor or by hand.
Cover and chill for 30 minutes.
4 ounces feta cheese
4 ounces cream cheese
1/3 cup mayonnaise
2 - 4 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried dill weed
1/8 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Instructions
Combine together in food processor or by hand.
Cover and chill for 30 minutes.
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