Comments (0)Herbs Everywhere
August 28, 2009Hilary Belz
Special to the Jewish Times
There is a new trend in food preparation and it has to do with herbs. Nowadays, every dish, from appetizers to desserts, uses common herbs in uncommon combinations. But you have to be careful.
Some herbs, like lavender, have very concentrated oil, which makes them great for perfumes and soaps. In cooking, however, just a bit of the leaves or flower buds will give a hint of taste that combines beautifully with citrus flavors in particular. I add a tablespoon of the dried buds to my favorite muffin recipe (I also add chopped fresh cherries when in season) and the result is an instant gourmet snack.
In Baltimore in the summer, basil is seen in almost every meal. If a tomato is involved, there’s sure to be basil. Sandwiches, sauces, soups and pesto are all common uses of the sweet and spicy leaf. After a trip to an ice creamery, I discovered the surprisingly delicious combination of basil in desserts. Basil ice cream was all sweet, with just the barest hint of a spice.
I went home and tried basil in all sorts of desserts. Let me save you some time. Basil brownies were not a hit, but I did manage to bake a wonderful basil cheesecake. After a few hesitant tasters were coaxed into eating a slice, it is my new summertime staple.
A few tips: Wrap a dozen cookies in waxed paper and place a few sprigs of lavender in the tie. Make sure the herbs you use, dried or fresh, are edible. Sometimes, flower shops spray their herbs with toxic chemicals that are meant for keeping the flowers looking fresh longer. Finally, remember that a little goes a long way.
Basil Cheesecake
Couscous Vegetable Salad
Honey-Lavender Mondel Bread/Biscotti
Hilary Belz is a local free-lance writer who writes occasional food stories for the BALTIMORE JEWISH TIMES.
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