Partnering with Beacon Gardens of Osterville and Miele, we recently hosted a "Cooking with Herbs" class in our Hyannis showroom. Melina from Beacon Gardens talked about how to grow and fertilize a winter indoor herb garden and KAM's Chef demonstrated how to dry herbs in your oven and make homemade pesto and herb-infused oil. Chef Linda's delicious snacks were a huge hit with all who attended. She served a refreshing lemon and rosemary infused water with Lavendar Shortbread Cookies and Savory Pinwheels. We're sharing the recipes here for all to enjoy!
Easy Lavender Shortbread Cookies
INGREDIENTS
1/2 cup sugar
4 teaspoons fresh lavender buds or 2 teaspoons dried
8 ounces unsalted butter, softened to room-temperature
2 cups all-purpose flour, scooped and leveled
Glaze: 1 cup confectioners sugar blended with just enough water to achieve a spreadable consistency
Optional for decoration: fresh lavender petals
DIRECTIONS
Use a food processor or a mortar and pestle to grind the sugar and lavender petals together.
Put the sugar mixture and butter in the work bowl of a standing mixer that is outfitted with the paddle attachment. Beat at low speed until smooth -- about 2 minutes. Add the flour and beat until combined. Mixing is complete when there are no visible lumps of butter in the dough. Form the dough into a rough disk, wrap it in plastic, and chill for 30 minutes in the refrigerator.
Roll the dough into a 1/4-inch thick circle. Cut out cookie shapes with a round, 2-inch diameter cutter. Use a flat spatula to transfer the rounds to a parchment-lined baking sheet. Chill for 30 minutes. Meanwhile, preheat the oven to 300°F.
Bake on the middle rack of the preheated oven just until the sides of the cookies begin to color — 25-30 minutes. Let cool completely on the baking sheet.
Top the cookies with the glaze mixture. If desired, sprinkle fresh lavender petals over the cookies.
Savory Pinwheels
INGREDIENTS
1 can crescent roll dough sheet
Pesto
Prosciutto
Bruschetta
Fresh mozzarella, thinly sliced
DIRECTIONS
Unroll crescent dough on parchment paper and flatten into rough rectangle
Spread 2/3 of the dough with pesto; cover pesto with prosciutto or bruschetta; add fresh mozzarella to about 1/3 of dough
Roll up dough and seal seam by pinching
Cut into ¼ inch slices and place on ungreased baking sheet
Bake in 350 degree oven for 12-15 minutes, until golden. Serve warm or at room temperature.
Infused Olive Oil with Herbs
INGREDIENTS
1 cup extra virgin olive oil
Fresh or dried herbs (e.g., rosemary, thyme, basil, oregano, sage, chili flakes)
You will also want a food thermometer to check the temperature of your oil as you heat it.
DIRECTIONS
If using fresh herbs, wash and dry them thoroughly to remove any moisture, as water can cause the oil to spoil. Lightly crush the herbs to release their flavors.
If using dried herbs, they can be added directly to the oil.
Pour olive oil into a small saucepan. Add 1-2 tablespoons of fresh herbs or 1-2 teaspoons of dried herbs.
Heat the oil over low heat until it reaches around 140°F (60°C). You don’t want the oil to simmer or boil; just warm it enough to release the flavors of the herbs.
Once the oil is warmed, remove it from heat. Let the herbs steep in the oil as it cools down, usually for about 1-2 hours.
After the oil has infused, strain out the herbs using a fine mesh sieve or cheese cloth.
Pour the strained oil into a clean, dry bottle or jar. Seal it tightly and store it in a cool, dark place or in the refrigerator.
Use within 2 weeks if using fresh herbs, as the oil can spoil. If using dried herbs, the infused oil can last up to a month.
Pesto with Blanched Basil
INGREDIENTS
2 cups tightly packed, fresh basil leaves
1/4 cup lightly toasted pine nuts
1/2 cup extra-virgin olive oil
2 garlic cloves
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground pepper, to taste
DIRECTIONS
Rinse basil and pat dry.
Bring a medium saucepan of salted water to a boil. Fill a bowl with ice water. When water comes to a boil, add basil leaves. Push them down into the water to submerge, count to five, then remove immediately and transfer to ice water. Drain and squeeze out excess water. Pat dry with a towel.
Place pine nuts and garlic in a food processor and process until chopped, but not pureed. Add blanched basil and cover. With machine running, slowly add olive oil and continue to process until the mixture is mostly smooth but still has some texture.
Transfer to a bowl. You should have about ½ cup of purée. Gently stir in the grated cheese, then season with salt and pepper according to taste. If freezing, do not add cheese until ready to use.
STORING
Transfer homemade pesto to an airtight container and cover with a thin layer of olive oil. Refrigerate for up to 5 days. As it sits, it might lose some of its vibrant green color (not as much if you blanch the basil).
FREEZING
You can freeze pesto in an airtight container for up to 6 months. You can also freeze smaller amounts in ice cube trays and store cubes in an airtight container or freezer bag. When ready to use, remove from the freezer and allow to thaw in the refrigerator. Stir in grated Parmesan.