Congratulations to Janet Craig, who had a fantastic article printed about her project in the Belleville Intelligencer! Here are the recipes she provided in that article.
Lemon Lavender Shortbread (from Lavender Farm in Hillier)
Makes - 24
1/4 1b butter, room temperature
1 tsp lavender
1/3 cup white sugar
1 tsp fresh lemon zest
1/4 tsp salt
1 cup all-purpose flour
1. Beat butter, sugar, salt, lavender and lemon zest until light and fluffy.
2. Add flour and beat until a soft dough. Cover and refrigerate for 20 minutes.
3. Transfer dough onto parchment paper, form dough into 4 -inch diameter log, wrap in parchment and chill for 1 hour.
4. Preheat over to 325F, slice shortbread dough into 1/4" thick slices and place on parchment-lined baking sheet bake 20 minutes until edges are lightly golden.
Tips: Can be frozen for one month or stored in airtight container for 5 days before baking. Can be rolled out and shaped or cut with cookie cutter. Garnish with dried lavender flower.
County Mushroom Salad (from the wonderful Mushroom Farm)
Clean 2 lbs white button mushrooms, sliced very thinly
1 cup fresh parsley, washed and dried
2 cloves of garlic, peeled
2 tsp anchovy paste or two whole anchovies
1 tsp Dijon
1/2 cup olive oil
1 tbsp lemon juice
Place everything into your food processor except mushrooms and blend. Pour dressing over mushrooms and toss. Can serve on greens with Parmesan shavings.
Blue and Blue Salad (vegetables from Vicki's Veggies)
1 shallot, minced
1 c fresh blueberries
3 tbsps sugar
1 tsps salt (or less)
1/3 cup raspberry vinegar
1 cup canola oil
1 bag baby spinach
1 pint blueberries
2/3 cup blue cheese
1/4 cup toasted pecans
Combine dressing ingredients in blender.
Arrange spinach on plates, top with berries, cheese and pecans.
Pour dressing on just before serving.
Roasted Pork Loin in Sour Cherry Sauce
In a saucepan, combine 2 cup sour cherries with the juice (which should be 1 cup), and 1/2 cup balsamic vinegar. Bring to a boil and reduce to a simmer and let cook until reduced to a glazey consistency. Add 1 tbsp cornstarch, dissolved in 1/4 cup of port and stir into the sauce. Add salt and pepper to taste. Stir until thickened. Then stir in 2 tbsps of unsalted butter just before plating.
Over high heat, sear pork loin on all sides and place in an oven proof dish in the 375 degree oven until the loin is just pink in the middle (usually about 30-45 minutes). Or grill on barbecue on high until seared. Then turn to lower heat, put lid down and cook for 20 minutes. Test temp to 160F. Take off and tent with foil while you complete sauce.
Slice the loin on the bias, and place on top of small pool of sauce, then drizzle over a bit of sauce and collect raves!