Spring Symposium
Pictures from 2019 Symposium:
Continental Breakfast
Tasting Room
Thymes Square
Auction
Membership
Program: Anise Hyssop & Other Mints
Recipes from HSA 2019 Symposium Tasting Room:
Anise Hyssop in Olive Oil
3 T ground Anise-hyssop
1 cup olive oil
other flavors to suit (herbs/cheeses/wine/fruit juice) must soak in oil for a few days to absorb flavor
1 loaf Italian bread cut into cubes
Anise Hyssop Tabbouleh
2 cups hot water
1 cup bulgur
2-3 medium tomatoes, seeded, diced (2-3 cups)
2/3 cup fresh anise hyssop leaves (or substitute mint)
2/3 cup chopped parsley
¼ cup olive oil
Freshly squeezed juice of ½ lemon plus more to taste
1 t salt
Freshly ground black pepper
Combine the water and bulgar in a large bowl. Cover and set aside until bulgur has completely absorbed the water, 30 minutes to 1 hour. (If after 1 hour the grains are plump and there is still water in the bowl, strain the bulgur and squeeze out any excess water.)
Stir the tomatoes, anise hyssop and parsley into the bulgur. Add olive oil, lemon juice, salt and pepper to taste; toss until thoroughly combined. Add lemon juice to taste this salad should be lemony but not unpleasantly tart).
Cover the let stand for 20 minutes to let the flavors develop. Serves 6
Pineapple “Salsa”
Steven Raichlen – 2004 Raichlen’s Indoor!Grilling
YIELD Makes about 2 cups
Ingredients
2 cups fresh pineapple cut into 1/2-inch cubes
3 tablespoons thinly slivered fresh mint or lemon verbena
1 to 2 jalapeño peppers (preferably red), seeded and minced (for a hotter “salsa,” leave the seeds in)
2 tablespoons fresh lime juice, or more to taste
1 tablespoon light brown sugar, or more to taste
Place the pineapple, mint, jalapeño(s), lime juice, and brown sugar in a nonreactive mixing bowl, but don’t mix them until 5 minutes before you are ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as necessary.
Variation: Slivered mint keeps this “salsa” in the realm of a salad. If you really want to push the limits try substituting chopped fresh cilantro for the mint.
Second Option:
Ingredients
2 cups fresh pineapple (diced)
1 medium jalapeno (seeded and diced)
½ cup red onion (chopped)
3 tablespoons fresh mint (chopped)
1 tablespoon fresh cilantro (chopped)
1 lime (Zest and juice of)
to taste – Salt
Chilled Cucumber Mint Soup
4 cucumbers – peeled, seeded, chopped (around 4 c)
1-2 c water
2 c plain yogurt (or 1 c plain yogurt and 1 c sour cream) – Yogurt only used in Tasting Room
1 clove garlic – peeled and smashed
several fresh mint leaves
2 T fresh dill (or 1 t dried dill) – not used in Tasting Room
1 T honey
1-2 t salt
2 scallions, finely chopped (about 1/3 c) – not used in Tasting Room
Combine cucumber, 1 c water, yogurt, garlic, mint, dill, honey, 1 t salt in blender or food processor. Puree, adding more water till soup is consistency you like. Season with more salt to taste. Transfer to large bowl and chill for several hours. Garnish with chopped scallions.
Anise Hyssop Gumdrops (By Kathie Lapcevic)
Because this candy essentially starts with a strongly brewed herbal tea, I believe any herb or tea would work wonderfully, just brew it strongly enough to kept its flavor into the face of the other ingredients.
Use fresh herbs from the garden to make anise hyssop gumdrops for an herbal sweet treat.
Ingredients
1 Cup Fresh Anise Hyssop Leaves, finely chopped & loosely packed (To make these gumdrops with dried herbs use 1/2 cup packed leaves as dried herbs have a more concentrated flavor than fresh.)
2 Cups Boiling Water
4 Tablespoons Gelatin, unflavored
3 Cups Sugar
3 Tablespoons Cornstarch
¼ teaspoon Salt
1 ¼ Cups Chopped Nuts
2 Tablespoons Lemon Juice
Powdered Sugar for dusting
Instructions
First Make Tea
1. Pour boiling water over anise hyssop leaves and let steep 10 minutes. Strain and refrigerate liquid until cold.
Make the Gumdrops
1. Line a 9″ square cake pan with parchment paper
2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in 1 cup of the cooled hyssop tea. Bring to a boil over medium heat, stirring constantly. Boil gently until the mixture reaches 240 degrees Fahrenheit on a candy thermometer. Remove from heat.
3. In a small bowl, sprinkle gelatin over remaining cold herbal tea. Let soften for 5 minutes.
4. Add gelatin and lemon juice to hot mixture and whisk until gelatin is completely dissolved. Stir in nuts.
5. Pour into prepared pan. Chill until firm.
Cut into Squares
1. Dust a cutting board with powdered sugar. In a wide bowl, place some more powdered sugar to roll the gumdrops in for longer storage. Turn the candy out onto the sugared board. Using a serrated knife, slice the block into small squares. Roll the squares in the powdered sugar, coating all sides. Store the candy at room temperature.
Note: These gumdrops would make a great and unusual gift, simply pack them in a pretty tin and perhaps include a bottle of homemade cordial in the same herbal flavor.