Kate's Garden & CSA: Holiday Open House at Kate's Garden

Holiday Open House at Kate's Garden

Dear Friends,

It's that time of year again! I'm having my annual holiday shopping open house and you are invited to come see what the garden fairies and I have created. There will be light refreshments and good company to share.

There are wonderful culinary fruit vinegars made from the raspberries, strawberries & elderberries that were in abundance this year. All of those cayenne peppers, basil, oregano, lavender and sages were put to good use in culinary salts, and more herbal vinegars. I found some great new spice shakers this year. They will easily fit in your spice drawer or cupboard and they come with dispenser shaker lids.

Of course, there will be a great selection of my hand crafted natural body and wellness products available, too. From lotions to butters, face care to hand and foot care, I am sure there will be something for everyone on your holiday gift list...and maybe even for yourself!

Invite your friends and come spend some time visiting and shopping in a fun and relaxing environment. I look forward to seeing you on Saturday, December 8th!

If you need more information...give me a call at 245-9182 or send an email to katescents@bresnan.net

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Recipe Corner

Chocolate Lavender Kisses

Meringue is the secret to these sweet fudgy lavender-scented cookies. Easy, quick and delicious, these are a perfect homemade gift for the holiday season. For a festive touch, place kisses in small cellophane bag and tie with a bow. Your friends and family will cherish this sweet expression of your love!

Recipe
4 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Pinch of salt
3/4 cup lavender sugar*
1/2 cup unsweetened cocoa powder

*Note: To make lavender sugar, combine 1/4 cup of granulated sugar with 1 tablespoon lavender buds. Place in food processor and blend into a fine powder. Add to 1 3/4 cups of sugar in a container with a tight-fitting lid. Allow it to sit for 3 days to infuse the sugar with the lavender flavor.

Preheat oven to 200F with the rack in the center of the oven.
Line baking sheets with parchment paper or aluminum foil.
Beat 4 egg whites in a large mixing bowl with cream of tartar, vanilla and pinch of salt until foamy.
Take 2 tablespoons of the lavender sugar and sift together with cocoa and set aside.
Add remaining lavender sugar - 1 tablespoon at a time- to the egg white mixture. Beat well after each addition making sure the sugar is dissolved. Continue to beat until mixture is glossy and makes stiff peaks.
Sift the cocoa/sugar mixture over the meringue. Using a spatula, fold in the cocoa mixture gently just until it is blended.
Spoon the meringue mixture into a pastry bag fitted with a ½ inch star tip. Place 1 inch meringue kisses onto cookie sheets lined with parchment paper or aluminum foil. (I use a reclosable storage bag and clip off ½ inch at the corner. Alternatively, drop the meringue by tablespoon on to your baking sheet.)
Bake the meringues for 1 ½ hours. The meringues are done when they are crisp and firm to the touch. Turn off the oven and leave the meringues in the oven for another hour to finish drying.
Store lightly covered in a dry place.
Makes 75 meringues.

Spicy Spiked Cocoa

This piquant hot chocolate is bursting with bold flavors to keep you warm on chilly nights.

Serves 4

6 ounces unsweetened chocolate, chopped or grated
3/4 cup raw sugar
1/8 tsp sea salt
1/2 tsp freshly grated cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground chili powder
1/2 tsp ground cayenne pepper
2 cups milk
2 cups heavy cream
1 tsp whole cloves
1 tsp peppercorns
1/2 tbsp cardamom pods
1 tsp grated ginger
1 vanilla bean, split in half lengthwise
1 egg, beaten
Whipped cream
Splash vanilla vodka, spiced rum, coffee liqueur or bourbon (optional)

Directions:

Heat the chocolate, sugar, salt, cinnamon, nutmeg, chili powder and cayenne in a double boiler. Whisk together until the chocolate has melted, then set aside.

In a separate pan, heat the milk, cream and remaining spices over low heat. Stir until the milk begins to bubble but not boil. Remove from heat and strain out the spices. Whisk the milk mixture into the chocolate.

In a small bowl, whisk a tablespoon of the chocolate-milk mixture into the beaten egg, then slowly stir it into the chocolate (this helps avoid cooking the egg).

Use the double boiler again to heat the combined mixture, whisking briskly, for afew minutes before serving. Stir a little bit of your booze of choice into the whipped cream and a little into the cocoa. Then top each cup of cocoa with the whipped cream, and serve immediately.

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Holiday Open House at Kate's Garden

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