Garden Cuisine Recipes from Mimosa's to Herb Appetizers

Garden Herbs

The two words 'Herb Garden Cuisine' says it all. Whether the basil, sage or thyme comes from a window box garden, a container garden or from a patch in the vegetable garden, fresh herbs give such an aromatic scent to any kitchen.

Let's start with drinks...and use some garden herbs

When planning a get together, here are a few tips to remember:

delicate foods taste best with lighter wines and beers; conversely, richer foods go better with heartier wines and beers

tannins in fuller-bodied reds, such as cabernet sauvignon, will meld with the fats and proteins in red meats to bring out their velvety textures

with fish or seafood, avoid aggressive wines that can cause a harsh taste

refreshing, cold, light, fruity wines bring out the flavors when combined with spicy, smoky grilled meats and poultry.

sparkling wines can cleanse the palate and add a zest when eaten with seafood

seasoned meat or seafood served with a spicy sauce can go well served with a fruity beer

(above information courtesy of Outdoor casual Spring 2001)

Garden Cuisine: Mimosa's

Who doesn't like a refreshing summer time drink?

1/4 cup chilled champagne, sparkling wine or sparkling water

1/4 cup chilled orange juice (I have tried this with chilled cranberry juice as well)

Mint sprig for garnish

Makes 1 serving

Make these one at a time to ensure maximum sparkle.

Garden Cuisine: Lime Sparkler

(my personal favorite)

So refreshing you'll want more. This drink can be made in a larger quantity.

Ice (a few cubes in a tall glass)

1/4 cup Lime Cordial (available at grocery stores)

3/4 cup regular or diet tonic water

1 tsp lime juice (optional)

Stir until mixed

Optional is 1 oz vodka

Add a spring of lemon balm, lime wedge or a spring of mint on edge of glass as garnish (optional)

The mint spring can be muddled in the bottom of the glass as an option, but not necessary.

Makes 1 serving.

Garden Cuisine: Raspberry Squirt

Very thirst quenching on a hot day.

1/4 cup red raspberry vinegar

1 cup regular or diet tonic water

Crushed Ice

1 squirt lemon juice

frozen or thawed raspberries

Add crushed ice and a few raspberries to a short glass. Make the above drink in a pitcher and pour over the crushed ice and raspberries. Garnish with a mint sprig.

Makes 2 servings.

Garden Cuisine: Butterhead Lettuce with Edible Flowers and Chives

(This recipe comes from the Country Gardens Magazine)

12-14 edible flowers like pansies, Johnny jump-ups, or nasturtiums

1/4 Olive oil

2 Tbsp. raspberry vinegar

1/4 - 1/2 tsp. freshly ground white or black pepper

4 cups torn butterhead lettuce

3 Tbsp. snipped chives

1 Tbsp. finely chopped shallot

Using scissors, snip the blossoms into thin strips. Set aside. Pour olive oil, vinegar, salt and pepper in a salad bowl and blend together with a fork or whisk. Add lettuce, chives and shallot; toss to mix well, coating leaves with vinaigrette. Add half of the blossoms and toss again. Garnish each serving with the rest of the blossoms.

Makes 6 servings.

Garden Cuisine: Strawberries in Meringue with Chantilly

Almost an Australian dessert...an amazing dessert!

4 cups small to medium strawberries

1/4 cup sugar

1 tsp. lemon juice

3 egg whites

3/4 tsp. cream of tartar

Dash salt

1 cup sugar

1 cup whipping cream

2 Tbsp. sugar

1/2 tsp. vanilla

Remove the green stems from the strawberries. Cut the larger ones in half. Place strawberries in a medium bowl and sprinkle with the 1/4 sugar and lemon juice. Stir. Cover and refrigerate for 3 to 24 hours. This lets the strawberries make their own juice.

To make Meringues:

In a large bowl combine the egg whites, cream of tartar and salt. Beat with an electric mixer on medium until soft peaks form. Gradually add the 1 cup sugar about 2 tablespoons at a time, beating on high speed until all the sugar is mixed. Do not over-beat the whites.

To form each meringue shell, spoon a rounded 1/2 cup of meringue mixture onto a lined baking sheet. Use the back of a spoon to spread, forming a circle...about 4 inches in diameter. Using the spoon make a shallow well in the center, building up the sides. Repeat with the remaining egg white making 6 shells in total.

Bake in a 250 degree oven for 1 hour. At this point shells should be dry and a very faint brown. Turn off oven and let meringues dry in oven with the door closed until they are completed cooled, about 2 hours or even overnight.

Take meringue of the baking sheet and place in a brown paper bag and store in a dry place until you are ready to use.

For the Chantilly, in a chilled mixing bowl combine the whipping cream, the 2 tablespoons sugar and vanilla. Beat with electric mixer until soft peaks form.

Just before serving, place a meringue shell on a dessert plate, spoon some of the strawberry mixture in the center and garnish with the Chantilly. Serve immediately.

Makes 6 servings.

Garden Cuisine: Spring Herb Quiche

This dish is great for brunch or even a light supper. Serve with a light salad or fresh vegetables and dip.

1 (ready-made) pie shell

3/4 cup ham steak, chopped

6 slices bacon, cut into 1/2 inch pieces

2 Tbsp. finely chopped shallots

2 tsp. butter or margarine

3 eggs

1 1/2 cups half and half or light cream

1/2 tsp. freshly ground pepper

1/3 cup snipped fresh parsley

1 Tbsp. snipped fresh chives

1 Tbsp. snipped fresh tarragon and/or chervil

1/8 tsp. freshly grated or powder nutmeg

Set oven to 375 degrees.

In in large skillet cook the bacon and chopped ham until done but not crisp. Drain on paper towel. In the same skillet cook shallots in the 2 teaspoons of butter.

In a bowl combine the eggs, creams and pepper. Stir in the parsley, chives, tarragon and nutmeg.

Sprinkle the bacon and ham on the bottom of a ready made unbaked pie shell. Carefully pour in the egg mixture. Bake for 40 to 45 minutes or until knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

Instead of the ham, broccoli or asparagus can be substituted or added. If you are adding any veggies, just adjust the liquid as you may not need as much of the cream.

Makes 6 to 8 servings.

Garden Cuisine: Chicken and Celery Salad Canapes

Try these the next time you have guests. It will be love at first bite.

6 celery stalks, finely chopped (3 cups)

2 cups cooked chicken breast, finely chopped

1/3 cup finely snipped dried cranberries

1/4 cup light dairy sour cream

1/4 cup mayonnaise

1 tsp. Dijon-style mustard

1 Tbsp.white wine vinegar

1/2 tsp. salt

1/2 tsp. freshly ground pepper

small rye toasts or slices of a French baguette

In a bowl combine the celery, cranberries, chicken, sour cream, mayo, mustard, vinegar, salt and pepper. Mix together well, cover and chill for 1 hour.

To serve, cut the baguette into 1/4 inch thick slices. You can toast these slices under the broiler if you wish. Add 1 rounded teaspoon full of the chicken mixture onto the baguette or toast and garnish with cilantro or parsley. The chicken mixture can be stored for up to 2 days in the refrigerator.

Makes about 20 to 24 canapes.

More Garden Cuisine recipes:

Go To Thai Chicken and Pineapple Bites
Go To Chicken Pasta Salad with Saskatoon Berries Page
Go To Apricot Almond Bruschetta Page
Go To Italian Mushroom Salad Marinated Page