Making the world a little greener
The Sage Page with our spare thyme!
All Is Merry & Bright! Highlights from the Holiday Party We had a great turnout for this year’s holiday party. The food was fabulous! The gifts were creative & thoughtful! But best of all was the company - what a great group we have!
Thanks to all who participated in this year’s event! And special thanks to Sharon E. for hosting us this year!
Wishing you all a VERY Merry Christmas & Happy New Year! Meeting Information: There will be no meeting for December. We’ll resume our regular 4th Wednesday meeting at The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville)
Wednesday, January 28th@ 7:00pm
CHA
CUMBERLAND HERB ASSOCIATION • December 2014 Newsletter Please submit news/info by the 1st week of the month to Jessica Bach: jessica_mayo@bellsouth.net or 615-891-8735.
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December’s recipes
Making the world a little greener
The Sage Page
Treats to keep or share!
with our spare thyme!
Not-Too-Sweet Spiced Nuts 1 pound raw mixed nuts - your choice 1 egg white, room temperature 1 tablespoon water 1/4 cup white sugar 3 tablespoons brown sugar
1 1/2 teaspoons kosher salt (Diamond brand; reduce to 1 teaspoon if using Morton) 1 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cloves
Preheat oven to 275 degrees. Combine salt, spices, and sugar in small bowl. Whisk egg white and water together in mixing bowl. Add nuts; stir to coat. Sprinkle spice mixture over nuts and stir to coat evenly. Spread nuts in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes, stirring halfway through. Remove from oven. When cool, break the nuts apart and store in a tightly sealed container. Recipe from http://modernmrsdarcy.com/2014/12/spiced-nuts/#_a5y _p=2981123
Rosemary Fig Crumble Bars 2 rosemary sprigs zest of one lemon 1/2 cup sugar
6 tablespoons cold butter, cut into pieces 3/4 cup flour
1/4 cup almond flour 1/4 teaspoon salt 1 egg yolk
1/2 cup fig butter, or other thick jam 2 tablespoons slivered almonds, chopped flaky salt for topping
Preheat the oven to 375. Line a loaf pan with parchment and butter the paper. Strip the rosemary leaves from the sprigs and finely chop. You should have about a heaping tablespoon. Measure out the sugar & scoop two spoonfuls onto a cutting board. Using the back of the spoon, combine the zest and the chopped rosemary with the sugar to release the natural oils. In a food processor pulse together the flour, almond flour, salt, remaining sugar and the rosemary/lemon sugar. Add the butter & pulse until it resembles a fine meal. Then add the yolk and mix until the dough just comes together. Measure out a cup of dough for the topping and refrigerate while you make the cookies. Press the remaining dough into the prepared pan and using an offset spatula spread the fig butter in an even layer. Crumble the reserved dough over the fig butter. Sprinkle the almonds and flaky salt over the crumbs. Bake for 35-40 minutes, or until the top is golden brown. Cool and cut into squares. Makes about a dozen 1-inch bars Recipe from http://buttermeupbrooklyn.com/2011/11/rosemary-and-fig-crumble-bars/
Microwave White Chocolate Eggnog Fudge 1 teaspoon butter or cooking spray 1 (16 ounce) can vanilla frosting 2 cups (12 ounces) white chocolate chips ½ teaspoon cinnamon
¼ teaspoon nutmeg ¼ teaspoon rum extract ½ cup (3 ounces) cinnamon chips (or you can use additional white chocolate chips)
Line an 8-inch square pan with foil and grease the foil with butter or cooking spray; set aside. In a microwave, melt frosting and white chocolate chips; stir until mixture is smooth. (Microwaves vary, but I microwaved mine for 1 minutes, stirring halfway through). Stir in the cinnamon, nutmeg, and rum extract. Cool for about 5-10 minutes. Stir in cinnamon chips. Transfer to prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out of pan. Discard foil, cut into 1-inch squares. Store in an airtight container in the refrigerator. Recipe from http://www.theseasonedmom.com/microwave-white-chocolate-eggnog-fudge/
Sugar Free Lemon Curd With Stevia 4 Tablespoons butter 1/2 cup lemon juice, preferably fresh
1 teaspoon of white stevia powder 3 eggs
1 egg yolk 1 small pinch salt
Blend the ingredients, except for the butter, together. Heat slowly in small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon remove from heat (don't let it boil). Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated. Put in airtight container. Cool completely before using. Recipe from http://www.sugarfreestevia.net/sugar-free-dessert-recipes.html
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