HOLIDAY PARTY FOODS, TAPAS(APPETIZERS) AND WREATH MAKING

The River Valley Master Gardeners Herb Committees annual holiday cooking with herbs will host a new and different approach to what to serve during the holidays. Instead of having a whole meal we will concentrate on having friends over, gifting friends and making hostess gifts. Come join us to celebrate a new approach to holiday entertaining. Admission is $20

Date:  November 16, 2013
Time:  9:30 a.m. - 12:00 p.m.
Contact Sheila Deal (479)782-2104 for reservations

Event Location and Contact Information:

Reynolds Cancer Support House
3325 South M
Fort Smith, Arkansas

4th Annual Fundraising Dinner

It is time again for the Herbal Adventures Annual Fundraising Dinner! This year the feast will once again be featuring the cuisine of Germany.

German Dinner

Where:  First Christian Church - 3501 Rogers Avenue

When:  Saturday, February 16, 2012

Seating Begins at 5:30 p.m. & Dinner will be served at 6:00 p.m.

For Tickets please contact: 

Sheila Deal –sjdeneen@gmail.com or (479)782-2104

Hope to see you there!

Herbal Goat Cheese Log

Herbal Goat Cheese Log

2 4 oz logs or packages of goat cheese
1 4 oz package of cream cheese
½ stick unsalted butter
3 tsp sweet sherry
1 tsp prepared horseradish
½ tsp minced garlic
½ - 1 tsp Kosher salt
½ - 1 tsp fresh ground pepper
½ cup toasted and chopped walnuts (pecans can be used)
Fresh herbs like parsley, thyme, oregano, Mexican mint marigold or basil chopped
Paprika
Fresh lemon zest (one lemon per goat cheese log)

· Let butter and cheese stand at room temperature for 30 minutes or until soft to combine.

· Mix goat cheese, cream cheese and butter together with an electric mixer. The mixture will cream easily and will have a lighter texture.

· Add in sherry, salt and pepper, horseradish and minced garlic until thoroughly combined. Mix in toasted nuts. Wrap cheese mixture in plastic wrap and roll into shape of a log. Chill in freezer until slightly firm, about 10-15 minutes.

· Meanwhile, mix chopped fresh herbs together in a separate dish. If you do not have enough fresh herbs, mix the fresh with dried herbs.

· Remove goat cheese log from freezer, unwrap and slice in half to make 2 logs.

· Spread herb mixture and paprika on a sheet of wax paper and roll logs in the mixture.

· Pat lemon zest on the cheese logs.

· Serve with toasted pita chips, crostini, wheat crackers or thin rye bread slices.

Makes 2 cheese logs or 1 large cheese ball or 12 small cheese balls. Serves 12-16

Sarah’s Chai Tea Recipe

This is the recipe for Chai that Sarah adapted after all of her research. It was yummy!

4 cups water
3 cups milk
6 bags black tea (use a high quality full bodied broad leaf tea)
1 tsp ground cinnamon or 2 cinnamon sticks
1 tsp ground cardamom or 3-4 cardamom pods split open
½ tsp nutmeg
½ tsp ground cloves or 1 tsp whole cloves
½ tsp peppercorns
1 tsp pure vanilla or 1 vanilla bean
½ cup honey or agave nectar or maple syrup
½ cup sugar

Heat water and spices – simmer ½ hour. Add tea and steep another ½ hour. Add sweetener and milk – heating until hot and serve.

Makes 6 cups or 8 servings.

Clove Cookies

This is a recipe I found on Cooks.com for Clove Cookies. Like I said at the Herbal Adventure this morning my two batches came out differently because one sat out for 45 minutes before I got them in the oven. I think the ones that went in immediately came out a little nicer. Enjoy!

1/2 c. melted butter
1 c. sugar
1 tsp. vanilla
1 egg
1 c. flour
1 tsp. ground cloves

Stir butter and sugar together; add vanilla. Beat in egg until mixture is smooth. Stir flour and cloves together; blend with butter mixture. Drop by teaspoonfuls 2 inches apart onto lightly greased sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool slightly before removing from baking sheets. Yields 4 dozen.

Holiday Cooking with Herbs

River Valley Master Gardener's Herbal Adventures' 12th Annual Holiday Cooking with Herbs

This popular program will highlight delicious foods to delight any holiday luncheon or dinner.

Herb Bread, Three Appetizers, Turkey Wellington, Balsamic Butternut Squash, Roasted Green beans and Mushrooms with Rosemary and Thyme, Slow Cooker Breakfast Casserole, Chai, Fudge and Dessert are a few of the items on the menu. There will also be Holiday Centerpiece how tos.

Recipes will be demonstrated and everyone will get to sample them all.

Where: Reynolds Cancer Support House, 3324 South M Street, Fort Smith AR
When:  November 10th, 2012
Time:    9:30-12:00PM
Cost:    $15.00 (to defray cost)

RSVP:  Sheila Deal at 479-782-2104 or Carla Lesley at 479-651-2509 (reservations required)

October Herbal Adventure – Putting Our Gardens to Bed

The Herb Committee of the River Valley Master Gardeners will present a program about putting our gardens to bed for winter and planting edible bulbs to welcome spring. Participants will be encouraged to wear working clothes and bring gloves and a trowel to help with the planting.

Come and enjoy good food, work in  the Children's Garden and also take home mugs filled with herbs.

When: October 13, 2012
Time:  9:30-noon
Where:  Learning Fields
            7300 Gardeners Ave.
            Fort Chaffee, Fort Smith, AR

Cost: $15 dollars (to defray cost)
RSVP: Carla Lesley call 479-651-2509 or 479-474-3633 or email her at go_redhogfan@yahoo.com.