BLACKBERRY BORAGE FOOL
Provided by Miche Bacher
Categories Milk/Cream Dairy Dessert Summer Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Put heavy cream and borage flowers in a covered container and refrigerate for at least 2 hours and up to 24 hours. In a bowl, combine 2 cups of the blackberries with lime juice and ginger and let them infuse for the same amount of time as the cream.
- 2. Mash the blackberry mixture by hand or in a food processor.
- 3. Strain borage-infused cream through a fine-mesh strainer and discard the solids. Combine with confectioners' sugar in the bowl of a mixer, and whip on medium-high speed for 5 minutes, or until cream is soft and billowy, but firm. Reserve a small amount for garnish, if desired.
- 4. Gently fold blackberry mash into borage cream. Divide the remaining 2 cups of blackberries between four tall cups or parfait glasses and top with the borage blackberry cream. Garnish with reserved borage cream, if desired, and borage flowers.
BORAGE PESTO
Try a different kind of pesto by using borage instead of basil. Tastes great with noodles. Use young borage leaves.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Sauces Pesto
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.
- Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 0.9 g, Cholesterol 0.9 mg, Fat 6.6 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 26.3 mg
BORAGE TEA SANDWICHES
Both borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. Courtesy of The Herb Cookery, Texas, The Herb Purveyor by Barbara Scoggins, 1992
Provided by Molly53
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread.
- Cut each slice diagonally into quarters, forming four triangles per slice.
- Serve open-faced.
Nutrition Facts : Calories 264.4, Fat 20.6, SaturatedFat 12.6, Cholesterol 62.4, Sodium 338.1, Carbohydrate 14.2, Fiber 0.6, Sugar 1.2, Protein 6.2
BORAGE PARTY SPREAD
Downy gray-green leaves and sky-blue star-shaped flowers make a delightful attraction in a garden. This herb is an annual and has a cucumber-like flavor. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a bowl, beat cream cheese, milk and garlic salt until smooth. Stir in the red pepper and carrot. Spread over bread. Garnish with borage leaves and flowers if desired.
Nutrition Facts : Calories 102 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 199mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
OLD ENGLISH SPARKLING BORAGE WINE CUP
Borage is one of my favourite herbs, and I always find room for it in my herb garden; in fact, I grow it amongst my flowers in the herbaceous border. Its pretty vibrant blue star-shaped flowers (Borage is sometimes called the Star Herb) are wonderful when added to salads and drinks. The leaves, which taste of cucumber, are also an essential ingredient to soups, salads, drinks, creams and butters. I often add borage flowers when serving alcoholic drinks and fruit drinks. Borage is especially good with claret cup or wine cup, as in this recipe. You can also add borage leaves and flowers to hot or iced tea or lemonade. Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better when used fresh, as the flavour and colour deteriorate when it is dried and some essential oils are lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are also added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.
Provided by French Tart
Categories Punch Beverage
Time 5m
Yield 2 litres, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Blend brandy, sugar, wine, juice and ice until combined.
- Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving.
- Serve in chapagne flutes and decorate with borage flowers.
- Notes on Borage: Borage is a traditional herb used as a diuretic, diaphoretic, and anti-inflammatory. It was also thought to relieve symptoms of melancholy. Borage is a native of the Mediterranean but is well adapted to growing in British soils.
- These days, borage is rarely used in cooking or grown in the common herb garden. It is a beautiful plant with delicate blue flowers. The leaves, flowers and stalks of borage are edible, however borage is a voracious grower and can take over a garden very quickly. This has lead to a decline in its popularity as a garden plant and also as an ingredient in meals.
- Using Borage in Cooking.
- Borage is a versatile herb in the kitchen; its leaves, stalk and flowers are edible. The young, fresh leaves have a mild cucumber taste and can be added to salads, used in stocks, soups and stews, or brewed to make a refreshing tea. You could also try adding them to sandwiches instead of lettuce, or chopping them and adding them to cream cheese or yogurt. When cooked, borage leaves may be used as a substitute to spinach. Don't be put off by the fine white hairs on the leaves, as once in the mouth they quickly dissolve. They also disappear when cooked.
- Borage flowers are beautiful and both look and taste fantastic in salads. They can also be preserved or candied. Why not try freezing some in ice cubes and adding them to drinks or simply floating the blooms in a glass of lemonade?
- The stems of borage are used to flavour a number of alcoholic beverages, including Pimms No. 1. In Spain the stems are parboiled and fried in batter. Chopped up, they make a great addition to soups and can also be eaten raw; giving a hearty crunch to salads.
Nutrition Facts : Calories 372.6, Fat 0.1, Sodium 12.1, Carbohydrate 18.9, Fiber 0.1, Sugar 16.2, Protein 0.3
SAUTEED CARROTS WITH BORAGE
This is how I ate carrots as a child. You can use any type of herbs instead of borage, like parsley or basil.
Provided by Olenka
Categories Side Dish Vegetables Carrots
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
- Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot--add more to avoid burning the carrots. Garnish with borage and serve.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 7.4 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 83.2 mg, Sugar 3.6 g
BORAGE ALE RECIPE
Provided by rbotzl01
Number Of Ingredients 5
Steps:
- Put the borage leaves in a tea bag or cheesecloth bag. Boil water, sugar, and borage for 30 minutes. Cool to 70 degrees. Remove the borage, and pour the wort into a clean fermenter. Add dissolved yeast or yeast starter. Ferment up to 2 weeks, or until bubbles subside. Prime with 1 ounce corn sugar, 1 ounce table sugar, or 1.5 ounce dry malt extract if carbonation is desired. Bottle and stored in a cool place for 10 days before drinking.
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