Fruit And Fresh Herb Carafe Recipes

FRUIT AND HERB CARAFE

Steps:

• In a large pitcher, place the fruit, sugar, and basil. Using a wooden spoon, crush the mixture until it forms a rough mash. Stir in the vodka. Just before serving, pour the Prosecco over the mixture and serve immediately over ice. Garnish with a sprig of fresh basil

FRUIT MEET HERBS

Steps:

• Put all ingredients for the dressing in a small bowl. Whisk together with a fork or small whisker until emulgated. Set aside.
• Rinse the fruits and tap dry with paper towels.
• Cut peach into bite-sized pieces. Cut strawberries in half or bite-sized pieces.
• Remove the core from the apple and cut into bite-sized pieces. Put into small bowl, add apple cider vinegar and mix. This avoids brown discoloring of the apple.
• Add peach and strawberries to apple. Add dressing and mix gently.
• Cut the fresh herb leaves into small strips. Add them to the fruits and mix gently. Add some walnuts as topping and serve immediately.
• ENJOY.
• NOTE: Herb leaves should be prepared shortly before serving to maintain the full flavor. Basil leaves also tend towards getting brown.
• NOTE: We always have fresh basil, peppermint and sage plants in pots on our terrace. So it is very easy to pick up the necessary leaves immediately before use.

FRESH HERB FRITTATA

Steps:

• Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet. If 2 tablespoons/30 g are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add the chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
• While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.
• Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
• Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
• Variations: To make a baked omelet, preheat the oven to 300°F/150 °C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
• Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
• Wine: Many wines seem to go well with this preparation, including Collio Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco

FRUIT AND FRESH HERB CARAFE

Steps:

• in large pitcher, place the fruit, sugar, and basil. Using a wooden spoon, crush the mixture until forms a rough mash. stir in vodka. just before serving, pour wine over mixture and serve immediately over ice. garnish w/ basil if desired.