Recipes

Rosa's Delicious Basil Spread

Rosa Schachle was one of the pillars of the Dallas Organic Garden Club in its early years. She served terms as president and treasurer; shared some of her vast knowledge on herbs with club members at one one of the monthly meeting, was the hostess of at least a couple of Christmas/Holiday (take your pick) parties, including the first one held in home. She shared her garden on several of the first garden tours; hosted a club picnic; and was a panelist on the club's first "ask the garden experts" panel. Well, that is a pretty good start on Rosa's contributions to the club. As far as some of her activities outside of DOGC, she served as president of the National Herb Society, and was a frequent judge at North Haven Nursery's culinary events. In 2000, she was featured in the newsletter as January's club member of the month, and submitted this recipe at that time:
          

8 oz. cream cheese
8 oz. cheddar cheese, cubed
Sweet Basil - fresh ( 7-8 leaves, free of moisture)

Pulse the above ingredients in food processor.

1/2  large purple onion, sliced
3 Roma tomatoes, quartered
Salt & pepper to taste
Pulse once or twice and leave chunky.

Makes 2 cups.

Serve with crackers, baguette, on a sandwich, et. cetera


Jalapeno Appetizer

Ingredients:
1 8 oz block of cream cheese
1 8 oz bag of mexican style shredded cheese
1 26 oz jar of "nacho cut" pickled jalapenos
Mix cream cheese & shredded cheese together.
Rinse jalapenos.
With gloved hands, spoon a dollop of cheese mixture on a jalapeno slice.
Fill cookie sheet & broil on high until golden.
Can be served warm or cold.
For more flavor, you can add chopped cilantro or parsley to the cheese mix.
Submitted by Sean Cortez-Mathis

Broiled Maple-Calvados Apple Parfait

This easy fall recipe is a great way for me to use the Calvados I brought back from a trip to Normandy last year!

Ingredients:

  • 4 Fuji or Royal Gala apples, peeled, cored, and each cut into 16 wedges
  • 1/4 cup fresh lemon juice
  • 4 tablespoons sugar
  • 2 tablespoons unsalted butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons Calvados
  • Accompaniment: premium-quality vanilla or cinnamon ice cream and crumbled ginger snaps


Preparation:

Preheat broiler.

Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.

While apples are broiling, boil maple syrup and Calvados 2 minutes.

Serve apples and ice cream topped with sauce, sprinkle crumbled ginger snaps over the top.

IMG_3860-2

Recipe submitted by Allison Liddell, modified from a similar recipe on Epicurious.com.

Photo is apple trees from Merridale Estate Winery in Vancouver.


SWEET POTATO FRIES

This is a guest post by Lisa Cain, PhD, a.k.a Snack-Girl

Yes, you can do it! You can give up your beloved french fries and celebrate their exit from your life.

Seriously.

Before you start arguing with me about how you simply will never leave them