Asparagus Cheddar Pie
This week I'm working on Orange for my Exploring Rainbows class and my asparagus cheddar pie turned out to be more orange than expected so I thought I'd share. More orange will follow on my Lost in a Rainbow section after next Tuesday's class. Here's the recipe - very easy.
Heat oven to 375 F
Partially baked 10" home made pie crust - I baked mine for 5 minutes in a 375 degree oven.
Brush the bottom of the baked pie crust with 1 T dijon mustard, optional
I pound asparagus,, cooked
3/4 cup light cream
3 cloves garlic, minced
1 T fresh dill, optional
2 cups grated cheddar cheese separated into 1 1/2 cups and 1/2 cup for topping.
Hot Hungarian paprika
Cut the asparagus stalks in half and reserve the top halves. Cut the bottom halves into smaller pieces - about one inch - and place in pie shell.
Combine eggs, cream, garlic, spices and 1 1/2 cup cheese and pour over asparagus.
Arrange the top pieces of asparagus with the spear heads facing in towards the middle.
Top with remaining half cup of cheese.
Sprinkle with paprika.
Bake at 375 degrees for about 40 minutes (until the eggs are set and knife inserted in the center comes out clean).
Honey lemon tea can be used alone or with black tea or any combination of herbal teas.
Sterilize wide mouth canning jar or glass container.
Place lemons loosely in jar. Slowly pour in honey, using a knife to pull lemons away from the sides and allow honey to flow cover entirely.
Place jar in refrigerator and let marinate for seven days.
To serve, use 2 or 3 Tablespoons per cup or to taste,
You will need -
Basic White Bread Recipe
Make a basic white bread recipe - I use King Arthur Unbleached Flour. - see recipe above. A recipe for 6 cups of flour will make 3 loaves.
This is very similar to the recipe I use and has a step by step guide especially helpful if you are a beginner.
After the bread has risen the first time, divide the dough into three parts. Divide each part into three more sections to make the braids. Roll sections into 10 - 12" long lengths.
Place shredded cheese and paprika on rolled lengths before braiding them and then add more cheese and paprika to the top after the braids are complete..
Oven - 375 F
Cover and let rise until double - 30 to 45 minutes.
Bake for 20 minutes.
Ding Dong season is here! Last night we gathered to sing carols and learn new harmonies. Challenging and so much fun. This group is amazing and our director, Jessica Johnson, is brilliantly talented (not to mention kind and gorgeous!)
I took some herbal treats and thought you might like to try them so recipes are included.
Lavender Mint Cucumbers
Green Beans Vinaigrette
1/2 cup sugar
2 Tablespoons fresh lavender blossoms
I cup (two sticks) butter at room temperature
2 cups almond flour
1 cup flour
Combine the sugar and fresh lavender blossoms using a food processor.
Add the butter and combine. Next add the flours.
Mix until thoroughly combined.
The batter will be soft.
Chill for 30 minutes.
Flour both sides of the dough and place between two long sheets of waxed paper.
Using a rolling pin, roll to 1/4 inch thickness. Work quickly. The dough will get soft again as you work with it.
Cut cookies with a floured cookie cutter.
Remove all the excess dough and return to the 'fridge. This will make it easier to move your shaped cookies.
Gently lift cookies onto a cookie sheet lined with baking parchment paper.
Chill the cookies on the baking sheets for 30 minutes
Set oven temperature to 300 degrees F.
Once the oven is preheated, bake for about 30 minutes. Begin checking at 20 minutes and don't let the edges of the cookies brown.
Cool on a wire rack placed.
1/2 cup confectioners sugar
1 Tablespoon water.
Mix thoroughly with a fork. Add a little more water if needed.
Keeping the cookies on the wire rack, move them over the sink if your rack fits, or place waxed paper under neath for easy clean up. This can get messy!
Use a spoon to lightly glaze the cookies. Top with lavender blossoms. Let the glaze set up and serve.
My last harvest of lavender and almond lavender cookies to celebrate the summer solstice.
One of the simplest ways to use lavender is to simply gather the stalks of lavender and tie with a ribbon. It's best to cut them as soon as the flowers are in bloom in the spring. Cut them a few inches above the woody growth so you won't harm the plant. Gather first thing in the morning after the dew has dried but before the sun becomes intense.
Hang to dry in a cool dark place.
You'll need 6 stalks of lavender
Ribbon - I've been using 3/16 inch lavender satin ribbon for all my projects. It's not too large to over power the lightness of the flowers.
Make two lavender braids using 3 stalks for each braid. When they are braided, bend into a loop. Put the two loops together to form a heart, keeping the flowers on top. Cut off the stems in the back and tie with a ribbon.
12 to 18 stalks of lavender
One egg white, beaten until frothy
1/3 Granulated sugar
Waxed paper or parchment paper
Dip just the flowers of the lavender into the egg whites to completely cover, then dip them into the sugar. Place on waxed paper or parchment paper and let dry away from heat or sun. Use as a garnish with fruit salad, lemonade, or iced tea.
Stir some fresh lavender flowers into your favorite sugar cookie recipe, vanilla ice cream or lemon sherbet.
"My mission is
to help others see and cherish the beauty,
romance and treasures within and around them
that are often dismissed or completely overlooked."
Mikell is a writer, artist and professional treasure hunter, finding the greatest treasures in the wonderful people who enter her life!