SATURDAY BRUNCH ~ CHIVE BLOSSOM OMELETTE & FRESH BLACKBERRY MUFFINS

CHIVE BLOSSOM OMELETTE

~ A seasonal treat captured when chive blossoms first bloom

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4 fresh organic eggs

4 Tbsp. sour cream

pinch of coarse salt and freshly ground black pepper

2 tsp. fresh chopped parsley

1 Tbsp. fresh chopped chives

2 Tbsp. unsalted butter

12 rinsed & patted dry chive blossoms

• Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
• Preheat omelette pan and melt butter. Pour in egg mixture and leave undisturbed until omelette begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
• When omelette is firm, sprinkle with chive blossoms and fold in half.

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FRESH BLACKBERRY MUFFINS

1/2 cup room temperature unsalted butter

1 1/4 cup sugar

2 room temperature large organic eggs

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

2 cups fresh blackberries

4 tsp. sugar

• Preheat oven to 375-degrees. Grease 1/2 cup size muffin tins.
• Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
• Sift flour, baking powder and salt. Mix dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients. Fold in blackberries.
• Divide among prepared muffin cups. Sprinkle with sugar. Bake 30 minutes or until tester comes out clean. Serve warm or at room temperature. (18 muffins)

REJOICE ... IT'S 'MAY WINE' TIME

Gardener's note: Fragrant sweet woodruff, a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine!

~ Sweet woodruff

(Galium odoratum)

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MAY WINE

~ Once tasted, this simple pleasure will surely become a haunting spring ritual

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2 bottles Rhine or Moselle wine *

a handful of sweet woodruff sprigs

fresh strawberries & sweet woodruff flowers for garnish

Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff.

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MAY WINE CHAMPAGNE PUNCH

1 gallon good German wine *

handful of sweet woodruff sprigs

1-2 pints fresh strawberries

4 Tbsp. sugar

champagne

edible blossoms from the garden

Stuff sweet woodruff in wine bottle or in large bowl. Refrigerate several hours or overnight. Strain and pour into large glass punch bowl. Add sugar and mix well. Add an ice block (pretty with frozen flowers inside). Blend in champagne. Garnish with woodruff flowers and edible flowers blossoms from the garden (Johnny-jump ups, pansies, rose petals, borage, etc.) Place a strawberry in each glass and top with sweet woodruff flower.

* Try May Wine and May Wine Champagne Punch with 'Award-Winning' Michigan wines and sparkling wines (http://www.michiganwines.com/Awards/awards.html)

FRIDAY NIGHT FEAST ~ GRILLED LEMON PEPPERED HALIBUT / GREEN BEANS with TOASTED ALMONDS / HERB SAUTEED REDSKINS

TULIPOMANIA

~ Tulip throat

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GRILLED PEPPERED HALIBUT STEAKS

~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants.

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4 (6-oz) Alaskan halibut steaks

1 Tbsp. coarsely ground black pepper

1 Tbsp. fresh lemon juice & zest

1 1/2 tsp. extra-virgin olive oil

3/4 tsp. sea salt

lemon wedges

• Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling.
• Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily.
• Serve with lemon wedges, Green Beans with Toasted Amonds and Herb Sauteed Redskins.

Wine Note: Pair with an award-winning Michigan Chardonnay.

(www.michiganwines.com)

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GREEN BEANS with TOASTED ALMONDS

1 lb. trimmed fresh green beans

3 Tbsp. melted unsalted butter

zest of 1 lemon

1/2 tsp. onion salt

freshly ground black pepper

1/4 cup toasted slivered almonds

• Bring pot of water to boil. Drop in green beans, reduce heat and cook 20 minutes until done or crisp tender.
• While beans are cooking, melt butter with salt & pepper.
• Drain cooked beans. Pour melted butter over and serve topped with toasted almonds. (serves 4)

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HERB SAUTEED REDSKINS

1 lb. scrubbed quartered redskins

2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

1/2 cup minced green onions

2 Tbsp. minced fresh chives

1/2 tsp. dried thyme

coarse salt & freshly cracked pepper to taste

• Plunge potatoes into pot of boiling water. Reduce heat and cook about 10 minutes. Drain.
• Heat butter & oil in heavy skillet. Saute potatoes about 8-10 minutes. Add green onions, chives and thyme. Season with salt & pepper. Cook an addition 1 to 2 minutes.

SPRING SUPPER on the PORCH ~ HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD VINAIGRETTE & BOURBON NUT BREAD

GARDENING NOTE: The stunning Yoshino Cherry, one of the earliest ornamental trees to bloom along with forsythia, may also rank as one of the best flowering trees. A gift in the early 1900's from Japan, each spring since their fragrant blossoms have graced the Tidal Basin in Washington D.C.

~ Yoshino Cherry Blossoms and forsythia

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HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD DRESSING

~ perfect for another spring evening on the porch

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1 1/2-2 lbs. boneless chicken breasts cut in strips

1 cup finely chopped pecans

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. Hungarian paprika

1/4 tsp. cayenne

1/4 tsp. freshly cracked pepper

2 organic eggs

1/4 cup extra-virgin olive oil

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8 cups mixed spring greens

1/2 cup thinly sliced red onion

1/2 cup dried Michigan cherries

4-8 oz. crumbled feta cheese

• Preheat oven to 375-degrees. Spray a large baking sheet with Pam.
• In one bowl, combine chopped pecans, herbs, cayenne, and cracked pepper. In another bowl, beat together eggs and olive oil.
• Dip chicken strips first in egg & oil mixture, and then coat in pecan mixture. Transfer to baking sheet and bake, turning once, 15-20 minutes or until chicken is golden.
• Combine greens with sliced red onion, and dried cherries. Lightly dress with Honey-Mustard Vinaigrette. Arrange on chilled plates with chicken strips topped with feta cheese. Serve with butter slathered BOURBON NUT BREAD. (4 servings)

HONEY MUSTARD VINAIGRETTE

1/4 cup honey

3 Tbsp. Dijon mustard

3 Tbsp. extra-virgin olive oil

1 Tbsp. chopped green onion

1 Tbsp. white balsamic vinegar

juice of 1 lemon and zest

pinch of coarse & freshly ground pepper

Combine all ingredients and whisk in olive oil. Season with salt & pepper.

~ Fragrant Yoshino Cherry Blossoms

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BOURBON NUT BREAD

~ From The High Museum of Art Recipe Collection

(freeze 2 of the 3 loaves for Derby Day)

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8 separated organic eggs

3 cups sugar

1 lb. unsalted butter

3 cups sifted flour

1/2 cup bourbon

2 tsp. vanilla

2 tsp. almond extract

1 cup chopped pecans

• Preheat oven to 350-degrees.
• Beat egg whites until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks from. Cream butter and remaining sugar. Add egg yolk one at a time, beating well after each egg. Add flour in thirds, alternating with bourbon. Mix well. Stir in vanilla, almond extract and pecans. Fold in egg whites.
• Pour into 3 greased 9-in. x 5-in. loaf pans. Bake for 1 hour or until done.

MARCH ROARED IN LIKE A LION! ~ Time for a 'steamy' pot of NEW ENGLAND CLAM CHOWER

HOLD ON TO YOUR HAT!

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WEATHER REPORT: Blustery winds, drifting snow, sleet ~ afternoon thunderstorm?

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~ Morning snow

(March 1)

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NEW ENGLAND CLAM CHOWDER

~ a classic soup - easy, rich, hearty and delicious!

1 can (3 lb.-3 oz) chopped sea clams (Costco has them)

1 1/2 pounds scrubbed small red skin potatoes

2 whole bay leaves

4 slices diced bacon

4 Tbsp. butter

1 medium chopped red chopped red

1 medium chopped sweet onion

2 cloves minced garlic

1 1/2 cups chopped celery (with leaves)

4 Tbsp. flour

3 cups half & half

2 tsp. dried oregano

2 tsp. dried parsley

1 tsp. dried sweet basil

1 tsp. dill weed

1 tsp. dried marjoram

1/2 tsp. white pepper

1/2 tsp. Hungarian paprika

scant sea salt to taste since clams are canned

• Drain clams, reserving liquid. Bring clam juice to boil and add chopped red skins & bay leaves. Simmer 10 minutes or unit potatoes are tender. Set aside.
• While potatoes are cooking, saute chopped bacon in butter until crisp. Add onions, garlic, and celery until slightly soft but not brown. Stir in flour for roux, and cook 2 minutes, stirring constantly.
• Gradually whisk in drained clam broth from stock. Add potatoes and bring to simmer, stirring often.
• Add half & half, clams and seasonings. Simmer 5 minutes, stirring often.
• At this point, either serve piping hot (but do not boil or clams will toughen) or cool uncovered in refrigerator. Cover when cold.
• Serve with a mini-loaf of Artisan Herb Bread on the side of each serving plate.

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ARTISAN HERB BREAD

4-6 mini-loaves (or 1 large loaf) crusty Artisan Bread (Costco has these - baked fresh daily)

1 - 1 1/2 sticks unsalted butter

1 tsp. cracked black pepper

1 tsp. garlic powder

1 tsp. thyme

1 tsp. rosemary

1 tsp. parsley

Melt butter in saucepan. Add pepper, garlic powder and herbs. Slice bread diagonally but not completely through. Brush herb butter between slits and over top. Bake in 350-degree over for 20 minutes.