12 Days and 8 Nights of Herbal Recipes

A Trio of Sauces

Mustard Dill Sauce

½ cup fresh dill chopped 
½ cup Dijon mustard 
1 tablespoon honey 
3 tablespoons dill white wine vinegar 
3 tablespoons plain yogurt 
½ cup olive oil 

Instructions
In a blender, combine all ingredients except the oil.  With the motor running, slowly add the oil.  Blend until thick and smooth. Place in a covered container and refrigerate. Serve with steamed vegetables, grilled chicken or fish.

Shared by Eleanor Davis, Western Pennsylvania Unit

Ginger Tahini Sauce

¾ cup sesame tahini
½ cup plain yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, pressed and minced
1 inch of fresh, peeled ginger
1 tablespoon of fresh parsley
1 teaspoon of fresh rosemary
½ teaspoon salt
½ to1 cup water

Instructions
Place all ingredients except water in a blender of food processor and blend until smooth and creamy. With the motor still running, slowly add water a little at a time until sauce reaches a thick “dressing” consistency. Poor into a covered container and refrigerate for at least four hours to allow flavors to blend.

Shared by Katherine Schlosser, North Carolina Unit

Chimichurri (Basting and Finishing Sauce)

2 tablespoons coarsely chopped garlic 
2 cups firmly packed parsley leaves and tender stems (preferably flat-leaved) 
½ cup firmly packed cilantro leaves and tender stems (coriander leaves) 
3 tablespoons fresh oregano 
2 tablespoons fresh thyme 
4 fresh bay leaves, center stem removed or 4 dried leaves ground in a spice mill
Crushed red pepper or ground  Cayenne pepper  ¾ cup vinegar – white wine or cider  ¾ cup extra virgin olive oil  Salt to taste – at least ½ teaspoon
 

Instructions
Combine garlic and herbs in processor; finely chop. Add vinegar, olive oil and salt. Let stand overnight in refrigerator to mellow flavors. Chimichurri is delicious on grilled meats, poultry and fish. It keeps well in the refrigerator because of its vinegar content. Store up to 1 week. Yield: 2 cups Note: Traditionally, Chimichurri contains considerably more olive oil than this version but more can be added to achieve a lighter flavor.

Shared by Madalene Hill and Gwen Barclay
 

Spicy Cranberry Jam

Ingredients

12 ounces (1 bag) fresh cranberries
1 ¼ Cup sugar
1 orange zested plus 2 Tablespoon juice retained
¼ Cup water
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon grated nutmeg
Optional-1 Tablespoon grated crystallized ginger

Instructions
In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine.
On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for 15-20 minutes or until it thickens, and all the berries have popped. As the jam is cooking use a potato masher to pulverize the berries. Stir.

If you want it very smooth, use an immersion blender or food processor after it has cooked and thickened.

Spoon into clean, airtight containers or jars. Store in refrigerator for up to two weeks. Enjoy!
 

Basic Shortbread Cookies
Makes about 2 dozen

Ingredients

1 cup salted butter, or unsalted with ½ teaspoon salt added, at room temperature
2⁄3 cup sugar
1⁄2 teaspoon vanilla extract (double vanilla is even better)
2 cups all-purpose flour
1⁄2 cup jam, for the centers
Confectionary Sugar (optional)

Instructions
Cream together butter and sugar.
Beat in extract.
Gradually blend in flour ¼ cup at a time.
Gather into a ball, cover and refrigerate for an hour.

Using a spoon or a melon baller, scoop out dough roll into one-inch balls, placing one inch apart on parchment covered cookie sheet. With the end of a wooden spoon, make an indention in the ball and fill with spicy cranberry jam. Don’t overfill and don’t break through the bottom of the dough.

Bake at 350°F for 14 to 18 minutes. When cookies cool, you may sift tops with confectionary sugar.

All bakers should have this four ingredient shortbread in their repertoire. These cookies are simple to make and, if you’re in a hurry, the dough can be smoothed into a cookie sheet and treated like a tart shell.