|Just part of the food from the Shady Acres Herb Farm barbecue.|
|Sage Cheese Ball with homemade cheese.|
Sage Cheese Ball8 cups heavy whipping cream
1/4 cup buttermilk
Combine the cream and buttermilk, cover with a cloth and let sit out on the kitchen counter for 24-36 hours. Pour that into a sieve or strainer that's lined with cheesecloth, cover, and let it drain for about 3 days. That's it, your cheese is ready to use (and refrigerate). Chop about a dozen fresh sage leaves very fine and mix into the cheese. Press into a mold or pan and let the sage flavors mix into the cheese for about a day. That's it, the cheese ball is ready to eat!
|Shady Acres Herb Farm's Gift Shop.|
|A perfect Mojito.|
Mojitos for 6, Theresa Mieseler9 ounces rum
2 handfuls spearmint
3 limes, squeezed
1/3 liter club soda
12 ounces simple syrup (2 parts sugar in 3 parts hot water, dissolve then chill)
Muddle the mint in the pitcher with a spoon, add the limes and the juice from them, then add the rum and club soda. Pour over ice in glasses and garnish with more mint.
You could also use stevia (it's correctly pronounced "stev - ia" with a short e, unlike what most of us have been calling it (as if it were spelled steeeevia). Use a simple stevia syrup in the above recipe in place of simple syrup.
|Stevia plant, zero calories, lots of sweet.|
Stevia Syrup, Vernoica Malone4 cups water
1 cup of stevia powder or dry crushed stevia leaves
Bring the water to a boil, add the stevia and mix until dissolved, cover with a lid and let steep until cooled. Strain and refrigerate until ready to use.
|The Sherried Rosemary Almonds look ordinary - the aren't!|
Eleanor Wagner's Sherried Rosemary Almonds
(This works just as well with peanuts, cashews or other nuts; they were so good,
they were being eaten about as fast as they were put on the tables!)
1 1/2 cups blanched or unblanched whole almonds (or other nuts)
1/2 cup packed brown sugar
2 tablespoons dry sherry
1 tablespoon water
1 tablespoon finely chopped rosemary leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
Spray a baking sheet with nonstick cooking spray. Bring brown sugar, sherry and water to a boil in a small saucepan and continue simmering for 10 minutes. Meanwhile mix remaining ingredients together in a small bowl and set aside. Add almonds to syrup and stir to coat. Add dry ingredients and mix well. Spread almonds on baking sheet separating them with a fork so they don't stick together. Cool, then store in an airtight container. Makes 1 1/2 cups so you may want to double the recipe.