Last Saturday, April 20, Lorin Fahrmeier of Fahrmeier Farms, taught her first class at A Thyme For Everything. She was wonderful! The recipes she brought to share with us were all about cooking with herbs. So delicious! She started us out with some Roasted Rosemary Cashews (a recipe adapted from The Barefoot Contessa). I remember someone making these in one of our past Cookin’ Thyme Cookbook Club meetings. A great mix of nuts with herbs. The next course was a Sweet Pea and Herbed Cheese Tart. Oh my! The fresh vegetables on the herbed cheese, wow! Our main course, Roasted Asparagus Spaghetti with Herb Roasted Chicken were perfection. But for me, the dessert was sublime. Lemon Verbena Glazed Sugar Cookies. So fresh. So uncomplicated. So delicious. I’ve included the recipe below for you to enjoy and share with your family.
Lorin also brought two bowls planted with varieties of lettuces. What a great idea. Find a sunny spot in your kitchen and snip away for dinner. It will regenerate over and over. I love salads with fresh greens, no iceberg lettuce for me. I’d never thought of growing lettuces in the house before.
Lorin will be back teaching on Saturday, June 1. Her menu for the class is all about getting back to your roots, vegetables that is! Turnips, beets, carrots and radishes often sing backup to other more popular vegetables, but during this class they are the star of the show! Early Spring crops can be tricky, but mastering these affordable vegetables isn’t as hard as you may think. Your family will reap the benefits of this step by step class featuring a Roasted Beet and Artisan Lettuce Salad, Braised Radishes, Beef Short Ribs with Mashed Turnips and Lorin’s FAMOUS Carrot Cake. Cost of this class is $45.00 per person.
Lemon Verbena Glazed Sugar Cookies
Recipe by: Lorin Fahrmeier
1 c. butter, room temperature
3/4 c. vegetable oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 T. water
1/2 t. lemon extract
1/2 t. baking soda
1/2 t. cream of tartar
Preheat oven to 350 degrees.
Cream together butter, vegetable oil, sugars, water, and eggs. Combine dry ingredients and slowly add to butter mixture. Mix until combined.
Roll a golf ball sized ball of dough and place it on a cookie sheet lined with parchment paper. Mix 1/4 c. of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above). Stick the bottom of a glass in it. Firmly press it into the center of each dough ball.
Bake at 350 for 8 minutes. They should just barely be brown on the bottom. Move the cookies to a cooling rack.
Lemon Verbena Glaze
1/4 c. fresh lemon verbena leaves
1 1/2 c. powdered sugar
1 c. milk (note, you’ll only use about 4 T.)
yellow food coloring
In a small saucepan, warm milk to a simmer and seep lemon verbena in milk for 10-15 minutes. Remove from heat and let cool. In a bowl add powdered sugar and 4 T. of milk. Add a drop or two of food coloring and mix well, until combined. Drizzle or dunk cookies in glaze mixture and let cookies set on a wire rack until glaze is set.