Chive Blossom Salt

  

Chive Blossom Finishing Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Note:  The preparation and chopping of herbs takes time.  This is not a quick into the jar recipe.  Two weeks later the melding flavors have developed to make the finishing salt a wonderful addition to any dish.  The colors will remain vibrant if not over baked.  

Ingredients: 
½ cup chive blossom flowers (remove the calyx, the petals separate) 
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or Cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt, not table salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain "greenish".  Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Chive Blossom Salt

 

Chive Blossom Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Note:  The chopping and prep of herbs is time consuming.

Ingredients:
½ cup chive blossom flowers
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain greenish. Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Wings Baked With Seasoned Mayonnaise

Wings Baked With Seasoned Mayonnaise 

Coat each wing in: 
Helmans mayo, 
salt, 
pepper,
garlic powder, 
onion powder 
Lawrys seasoned salt
After a few hours in refrigerator sprinkle Parmesan cheese 

Refrigerate for a few hours, then add grated Parmesan cheese, spray with olive oil. Bake at 400*F for 15 minutes and lower to 390*F for 15 minutes. 

Offering of Ranch Dressing as a dipping sauce or serve plain.  They were delicious both with and without sauce.

Mini-Cheeseburgers In A Biscuit

Mini-Cheeseburgers In A Biscuit

Ingredients:

1 lb. very lean ground beef

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

1 teaspoon Lawry's seasoned salt

1 tablespoon dehydrated minced onion

1 jar (14 ounce) spaghetti sauce

1 tube (16.3 oz.) Pillsbury "GRANDS" biscuits cut into 

   halves  (l).

1 cup 4 oz. shredded cheddar cheese

Directions:

Preheat oven to 375 degrees

In a skillet, brown beef with celery salt, garlic powder, seasoned salt, and dehydrated onion.  Stir in spaghetti sauce; cook over medium heat for 5 to 10 miinutes or until heated threough.

Cut biscuits into halves (l).  Form each half into a round and press into muffin cups forming a cup..  

Spoon meat mixture into the center of each cup.

Bake for 15 minutes or until golden brown.  Remove from oven and sprinkle wih cheese.  Bake again for 3 minutes or unti cheese is melted.  

Serve:   Yield 8 Servings.