Thyme

Apple and feta pan fried pizzas

Ingredients

   
 

6 1/2 ounces pizza crust powdered mix

1/2 cup hot water

5 tablespoons olive oil

8 ounces crumbled feta cheese

3 teaspoons chopped fresh thyme

1/2 tablespoon butter

4 apples, cored and chopped

Directions

   

1

In a medium-size mixing bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.

2

Preheat the oven to 300 degrees F (150 degrees C).

3

In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked place the circles on a cookie sheet. Lay the feta and thyme on top of the circles.

4

Bake the pizzas until the feta bubbles, about 10 to 12 minutes.

5

While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter or margarine and a few sprigs of thyme. Mix the apples into the skillet and cook until the apples are soft and golden. Lay the apples on top of the pizzas, and serve.


Awesome tangarine glazed turkey

Ingredients

   
 

10 pounds whole turkey, neck and giblets reserved

3/4 cup unsalted butter, softened

3/4 cup canola oil

1 1/2 cups tangerine juice

2 1/4 cups turkey stock

2 cups dry bread stuffing mix

3 tablespoons all-purpose flour

Directions

   

1

Preheat oven to 425 degrees F ( 220 degrees C).

2

Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the Sausage, Apple & Dried Cranberry Stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining Sausage, Apple & Dried Cranberry Stuffing. Tie the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2 of the butter (6 tablespoons) and season it with salt and pepper. Place turkey in a shallow roasting pan; roast for 25 minutes.

3

Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons) with the oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to 325 degrees F (165 degrees C). Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine-oil mixture. Roast the turkey for one hour before basting the turkey with the tangerine-oil mixture and pan juices (over the cheesecloth) every 20 minutes for 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180-185 degrees F/ 85-90 degrees C).

4

Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits.

5

In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the "roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. Add chopped giblets; transfer to gravy boat. If desired, garnish turkey platter with fresh herbs. Serve

Broiled Herb Butter Chicken

Ingredients

   
 

4 skinless, boneless chicken breast halves

1/2 cup butter, softened

3 cloves garlic, minced

1 teaspoon dried parsley

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

Directions

   

1

Preheat oven to Broil/Grill and line broiler pan with aluminum foil.

2

Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.

3

Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

Carrot Thyme bread

Ingredients

   
 

2 1/2 teaspoons active dry yeast

1 cup rye flour

2 1/4 cups bread flour

1/2 cup cornmeal

1 1/2 tablespoons white sugar

1 1/2 tablespoons dried thyme, 1 1/2 T fresh (this is particularly good with orange thyme)

1 1/2 teaspoons salt

1 cup water

2 cups grated carrots

3 tablespoons vegetable oil

Directions

   

1

Place the ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic Bread setting, and then press Start.

2

Allow the loaf to cool before slicing.

Celery Stuffing

Ingredients

   
 

2 cups diced celery, with leaves

3 cups chicken broth

1/2 cup minced onion

1/2 cup butter

4 quarts bread cubes

3 eggs, beaten

1 tablespoon salt

1 teaspoon ground black pepper

1/4 teaspoon sage

1 pinch dried thyme

Directions

   

1

Melt butter in saucepan. Sauté onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.

2

Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more bouillon mixture. Makes enough to stuff a 10 - 15 lb. turkey.

Chicken and corn chowder soup with Thyme

Ingredients

   
 

6 slices bacon, diced

4 green onions, chopped

1 onion, chopped

2 (14.5 ounce) cans chicken broth

2 large potatoes, diced

4 cups frozen corn kernels

4 boneless chicken breasts, diced

3 tablespoons chopped fresh thyme

2 cups half-and-half

salt to taste

ground black pepper to taste

Directions

   

1

In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan.

2

Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes.

3

Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.

4

Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste.Ladle into bowls, and sprinkle with the bacon and scallions. Serve.

Deep Dish Potato and Pumpkin Pie

Ingredients

   
 

1 small sugar pumpkin

2 large russet potatoes

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter

4 tablespoons ice water

1 tablespoon olive oil

2 cups chopped onion

2 cloves garlic

1 1/3 cups fresh corn kernels

6 ounces shredded Monterey Jack cheese

2 teaspoons chopped fresh thyme

1/8 teaspoon ground allspice

1/2 teaspoon salt

freshly ground black pepper

Directions

   

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.

3

To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.

4

Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.

5

Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.

6

Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.

7

Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.

8

Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately

Garlic and herb marinade

Ingredients

   
 

1/3 cup water

1/3 cup vinegar

1/3 cup vegetable oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried Italian-style seasoning

1 teaspoon poultry seasoning

1 teaspoon dried rosemary, crushed

1 teaspoon salt

1 teaspoon ground black pepper

Directions

   

1

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

Glazed Pearl onions with Raisins and Almonds

Ingredients

   
 

2 pounds pearl onions

1 cup dry sherry

1/2 cup raisins

1/4 cup honey

1/4 cup water

2 tablespoons butter

1 teaspoon chopped fresh thyme

2/3 cup toasted slivered almonds

4 teaspoons red wine vinegar

salt to taste

ground black pepper to taste

Directions

   

1

Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).

2

Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.

3

Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.

Lemon and Thyme Lambchops

Ingredients

   
 

20 lamb chops

1/2 cup olive oil

1/4 cup lemon juice

1 tablespoon chopped fresh thyme

salt and pepper to taste

Directions

   

1

Stir together olive oil, lemon juice, thyme in a small bowl. Season with salt and pepper to taste. Brush over chops, and marinate in the refrigerator for 1 hour.

2

Preheat grill for high heat.

3

Lightly oil grate, and place lamb chops on grill. Cook for 10 minutes, turning once.

Lemon Dressing

Ingredients

   
 

1/4 cup olive oil

1/4 cup white wine vinegar

1 teaspoon prepared mustard

1 teaspoon minced garlic

1 teaspoon white sugar

1 Tablespoon lemon thyme

Directions

   

1

In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve

 

Lebanese thyme bread

(Manaaeesh)

1 Tbsp (1 envelope) active dry yeast (or 1/2 oz compressed yeast)
1 tsp sugar
1 1/4 c lukewarm water
3 1/4 c all-purpose flour
1/2 tsp salt
6 Tbsp extra virgin olive oil
4 Tbsp zaatar ( = 2 heaped tsp dried thyme + 
                  1 heaped tsp dried marjoram + 
                  3 Tbsp sesame seeds)

Proof the yeast in a few tablespoons of the warm water, with
the sugar mixed in.

Sift the flour and salt into a large bowl and make a well in the 
center.  Add the yeast mixture and remaining water and knead until
you have a firm dough.  Transfer to a floured work surface and 
continue to knead for 10-15 minutes or until smooth and elastic.
During this time, knead in 1 tablespoon olive oil into the dough - 
this will make it softer.

Wash and dry the mixing bowl and grease with a little oil.  Add 
the dough and roll around in the bowl until well oiled.  Cover 
with a clean cloth and leave in a warm place to rise for about 
2 hours or until doubled in bulk.

Punch down the dough and knead for a few minutes.  Divide into 10 
portions and roll each between your palms until smooth and round.  
Flour a work surface.  Flatten each round with a rolling pin until 
it is circular, even, and about 1/4 inch thick.  Cover and leave 
in a warm place to rise for 20 more minutes.  

Preheat the oven to 450F.  Put 2 large oiled baking sheets in the 
oven to heat.

Brush the tops of the rounds with a little of the olive oil,  Mix 
the remaining oil with the zaatar and spread the mixture over the 
surface of each round.

Slide the bread onto the hot baking sheets and bake for 8-10 minutes.  
Remove from the oven and place on wire racks to cool.

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