In the Garden ~ Drying Herbs

 

    One of my favorite items we grow in our garden happens to be herbs.  There are so many great varieties and options available, it can be a little overwhelming, but the reward is great.  Since we happen to grow so many I wanted to really focus this year on preserving and using my herbs in as many ways as possible. 

 

Parsley, sage and lavender

               We will often use fresh herbs in the majority of our cooking, especially certain breakfast items.  The herbs really give it the “fresh from the garden” flavor that we love and cherish.  Recently I’ve been reaching for my dry herbs more often and wanted to share ways to save herbs for future use. 

 

               Preserving herbs to maintain the most flavor and a natural state, would be drying.  There are four ways to dry your herbs.  Air dry, dehydrator, oven drying, and microwave.  I will briefly touch on all three and you can decide which is the best method for your time and energy.

 

               Air drying is probably the most natural way to dry herbs.  After collecting and washing, you gather your herbs into small bundles and tie them off with string or a rubber band.  Make sure your stems are long enough to hang.  Then in a cool, dark and well-ventilated area hang your bundles upside down.  You need good air circulation for this to work effectively.  In a few days time up to a week later, you can check your herbs for dryness by seeing how easily they crumble.  Once dry, remove them from the stems and store in an airtight container.

 

               Dehydrator drying of herbs is very similar but probably a bit faster than hanging to dry.  Wash and dry the herbs then place on the trays in a single layer.  Set the device to 95-110 degrees and follow any instructions from the manufacturer.  Again, the herbs are dry when they crumble easily. 

 

               Oven drying again starts the same as a dehydrator. Wash and dry and place on a baking sheet in a single layer.  Bake at the lowest temperature 180 degrees for 1-2 hours.  Check for dryness and store in airtight containers.

 

               Microwave drying will vary by microwave brand and how many herbs you are drying at a time.  This can be a little more involved because you will need to check your herbs more often to test when dry and will most likely be working in smaller batches based on the size of the microwave.  You will place the herbs on a microwave-safe plate or paper towel.  Cover with another paper towel and microwave on high until dry. 

 

               If you are like me and want to have a combination of herbs at the ready and in it’s own container look no further than a mixture of Herb de Provence.  This kitchen staple is great for a multitude of dishes and is made up of rosemary, thyme, oregano, savory, marjoram and lavender.  You can also find varieties with fennel seeds as well.  To make this great mix add in 2 tablespoons of each herb except for fennel seeds which is just 1 tablespoon worth.  Mix in a bowl and then store in an airtight container.

               Another great mix to have on hand is Italian seasoning.  The basics in this flavorful mix are basil, oregano, rosemary, thyme and marjoram.  Use a one-to-one measure to fill your vessel and close tightly.  Additional herbs you can add to this jar would be sage, fennel, or event garlic powder.  Which can also be made at home.

 

               Herbs are great fresh and dried.  We hope that you will take some of your herbs and dry them for future use.  The more you use the more you will have, especially since they will “shrink” when dried.  Just know that drying herbs is a great way to cut back your herbs to encourage new growth.  We hope you will take the time to save for the future and use what you grow by drying herbs.

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Herb Infused Cocktail ~ Rosemary Smoke

 

With cold weather ahead for our Texas winter and this week being especially chilly, with even a bit of snow in the forecast, we have whipped up a tasty smoky drink for our herb infused cocktail of the month.  What makes the smoky flavor come out in this drink, is actually burning a little bit of rosemary into the glass you plan to serve your drink in.  I'm sure the flavor and strength of the smoke will be different based on how green your rosemary is.  Just use caution and be careful not to light your house on fire when preparing this drink.  Use a surface that is non-flammable and maybe some rosemary that is a little on the green side.  

Since ours was fresh cut, our rosemary proved to be a little difficult to light and gather smoke, but we managed to make it happen.  While you are preparing the drink, start off by capturing the smoke in the glass.  Light your rosemary and place on a non-flammable surface and top with serving glass.  This will hold in the smoke while you prepare your drink.  

Now I like a little tarter in my drink, so I used more lemon juice, so based on your flavor preference feel free to increase or decrease to fit your needs.  Our recipe is a starting point for your enjoyment.  We also used Jack Daniels as our whiskey today, but you could use a rye based, which will make for a different flavor in your drink.  

Rosemary Smoke

1 ounce Whiskey

3/4 ounce lemon juice

1/2 ounce rosemary simple syrup

splash of bubbly drink

Burn a little rosemary and cover with your serving glass.  In a shaker cup combine your whiskey, lemon juice and simple syrup.  Shake until the outside starts to condensate.  Flip your smoky cup oven and add in some ice.  Pour your drink over the ice and give it a little splash of a bubbly drink.  Garnish with a sprig of rosemary.

The bubbly drink you select can be your own as well.  Sweeter maybe go with a ginger beer.  A little drier club soda or tonic water.  We use some sparkling water, mostly because we always have that on hand. Now personally I do not enjoy the smoky smell of the drink when sipping, but the flavors together make for a delish drink of choice.

As a reminder we make our simple syrup from scratch.  This time be sure to add in a few springs of rosemary while cooking. One to one on the water to sugar and you have a great flavored syrup for your drink.

Mix and match to find your favorite way to serve this simple drink.  Enjoy with friends around the fire pit this winter and let us know how you like it.  As always enjoy your drink responsibly and have a designated driver.  Cheers!

Herb Infused Cocktail ~ Rosemary Apple Cider Margarita

 

    I was recently asked to make a cocktail for a special event at Craver's Community Garden in Sulphur Springs.  Their annual Empty Bowls fundraiser will be held on Thursday, November 7 and since they are serving Pozole I decided a fall twist on the classic margarita was in order.  Empty Bowls is held to bring awareness of food insecurities in our area and to raise funds for a local food bank that serves members in our community.  From 5:30 - 8 p. m. at 420 W. Park Street in Sulphur Springs, you can stop by to enjoy our cocktail, some delicious soup and see for yourself a wonderful community space in action.  

    Empty Bowls closes out the year at Craver's for the season before they reopen in the Spring to help serve the community by growing produce for the food bank and hosting community events for children and adults alike.  The goal is to raise enough money to purchase the food bank a fridge to hold fresh produce during the growing season.  You can grab yourself a bowl for $20, and go home with a beautifully decorated bowl made by the Sulphur Springs High School art department, or you can bring in a bag of shelf stable food to donate to the food pantry and enjoy a bowl of soup as well.  

    Let's get to the good stuff.  I'm sure you have already guessed by now that instead of doing a lime based mix we are going to use Apple Cider as the base for our margarita.  The quantity I'm listing for is for two or three drinks depending on you glass size. 

Rosemary Apple Cider Margarita

3/4 cup apple cider

1/2 cup Tequila

1/4 cup Grand Marnier

1/2 cup lime juice

brown sugar to rim the glass

sprig of rosemary

Mix the apple cider, tequila, Grand Marnier, and lime juice together in a pitcher.  Rub a lime wedge around the glass and dip into the brown sugar.  Fill the cup with ice and top with the mixed drink.  Garnish with Rosemary.  You can also choose to garnish with apple slice or a cinnamon stick.  

    Make this drink your own.  If you like it a little more tangy keep it the way it is.  If you prefer to have a sweeter Margarita then add a teaspoon or two of agave nectar.  I like to use an apple cider that looks like it had been homemade. Therefore, you have to shake it or stir often because the spices settle to the bottom.  Believe it or not the apple flavor is not overwhelming, and it's a great fall twist to a classic drink.  

    Stop by on November 7 at Craver's Community Garden to try it out or book a stay at The Oaks to test the drink for yourself on our back deck.  Remember to drink responsibly and always have a designated driver.  Cheers!

Herb Infused Cocktail ~ Fireside

 

               Fall is slowly creeping into the air in Texas, with the morning’s cooler than the day, and the falling temperatures at night once the sun falls below the horizon.  What is a better way to welcome the change of seasons than a great fall cocktail.  Aptly named Fireside, this tangy concoction is sure to warm you up from the inside while sipping at night in front of a roaring fire in the firepit or outdoor fireplace. 

 

               The rosemary in this month’s herb infused cocktail brings out the flavor of fall, and the simple sweetness of the maple syrup mixed together with the tangy goodness of grapefruit.  Each item in this cocktail embodies the season with the flavors of fall.  I like the fact that this drink is full of wonderful ingredients that are typically harvested in the later half of the year.  Grapefruit and maple syrup each are found to be ready around this time of the year. While the rosemary can be cut all year round, it truly feels truly part of the year in the fall.  Early spring will bring out the blossoms while the flavor is full in the fall.

 

               I also enjoy the ease of making this cocktail.  Simple and quick to mix together and enjoy while watching the sun makes it descent and the embers burn away into the night.  Grab a few friends to enjoy this drink with at your next get together.

 

Fireside

 

1.5 ounces Vodka

¼ ounce Maple Syrup

1 sprig Rosemary

2 ounces grapefruit juice

 

In the bottom of the glass crush the rosemary and maple syrup together.  Add in the ice, then pour over the vodka and grapefruit juice.  Mix together well.  Garnish with an extra sprig of rosemary.

 

               While simple the tastes of each element can be enjoyed with every sip.  Be sure to use your favorite Vodka when making this drink, and a good all natural maple syrup.  No imitation syrup here.  Leave the log cabin syrup at the store.  Of course if you want to make this drink a mocktail, just leave out the vodka and add in a little more syrup and grapefruit juice.  If you want it a little sweeter add in a bit more syrup.  You can make this drink to your specifications. 

               As always enjoy your drink responsibly and have a designated driver.  Cheers!

Your Garden ~ Plants that Deter Pests

 

Over breakfast one recent morning, a guest asked what type of plants deter bugs the best. This made me stop and think about what we have planted and why. The majority of our garden, flowers and herbs included, we use to make pretty arrangements and feed our family and guests.  While this is all important so is keeping the bugs away so that we have these great food options available.

 

Marigolds ~ This year I went on the offensive and intentionally planted flowers to help deter pests. Marigolds are great to keep out bugs and rabbits from munching on your gardens. Plus, they provide an early pollinator to attract bees and butterflies.  Just the scent of the bloom will keep away unwanted bugs and rabbits from your garden. This year I chose to plant them in various locations around our garden beds and at the ends, to hopefully help maximize my results.

 

Basil ~ We typically always plant basil because who doesn’t like basil. In the past we planted up to four different varieties, but this year only have two. Basil does a great job of being aromatic and repelling mosquitos and houseflies from your yard and home.  I’m thinking of adding some more pots with a variety of herbs to help keep the flies down in higher traffic areas and doors. All those kids coming and going can sometimes lead to doors being open to let in flies.

 

Lemon Grass ~ Lemon grass is a beautiful addition to your garden beds.  We usually place one or two on the end and watch as they sway in the wind. While also pulling double duty at deterring unwanted pests. Pests go beyond those blood sucking mosquitos to roaches, flies and other smaller insects.  Of course you can still use it in the kitchen as well.  Lemongrass thrives in a hot climate, so it works well in the Texas summer.

 

Mint ~ We pretty much always have mint growing in a pot around the bed and breakfast.  A leading herb in many of our cocktails and food dishes, it also provides the added bonus of repelling spiders, ants and mosquitoes.  Be careful when you plant, since it can spread, and you may never get a chance to get rid of it. 

 

Citronella Grass ~ Everyone is familiar with citronella being in mosquito repellents and bug repellents but do not realize that it is a grass.  Sure, there is a plant as well and you can probably find both at a local garden store.  Citronella grass can be hard to distinguish between lemon grass from afar, so get up close to help make the determination.  Citronella grass has red colored pseudostems while lemon grass has green.  Add these around your house and garden to help keep pesky mosquitoes at bay.

 

Rosemary ~ Probably another of my favorite herbs to plant for flavorful dishes and as a bug repellent is rosemary.  Rosemary will help protect your garden from a wide variety of bugs that want to feed off your bounty.  We typically have them planted at the edge of our garden like a Rosemary “hedge” of sorts and a way to keep the bugs away.

 

Chrysanthemums ~ These flowering plants are probably one of the most versatile plants to help deter bugs.  In Texas you know we love and enjoy mums later in the year, as is evidence of the giant monstrosities people create in the name of Homecoming.  In the garden they do not need to be nearly as large, to help repel ants, Japanese beetles, roaches, bed bugs, spider mites, ticks and so much more.  Plant these beauties around your house and garden to enjoy the benefits of their bug fighting prowess. 

 

This list is not a complete list of amazing plants to help fight off pests to keep your garden healthy and thriving.  There are more options that you might want to use to help keep your garden healthy or your home bug free.  Since we try to use organic means of gardening and pest repellants these options are wonderful for our garden at the Oaks Bed and Breakfast.

Herb Infused Cocktail ~ Rosemary Apple Cider Toddy

    

 

    Fall has finally arrived and along with it comes cool days and nights.  This month's cocktail is a great way to warm up at the end of the night or around the fire pit.  Warm up with this month's Herb infused cocktail a Rosemary Apple Cider Toddy.  

    This one is so simple to make you can make it in a big batch to serve for a party or just warm it up for yourself as you wind down in the evening.  The flavors of fall are warmed up for you with apple cider and cinnamon notes that make you feel warm all over.  Grab some friends and prepare this drink for everyone and enjoy it while watching the flames and celebrating the wins of the season.  

    A hot toddy is thought to originally be found in India, while still under British control.  The use of a fermented palm sap, heated with hot water and additional spices created this popular cold weather drink.  As this drink found it was around the world, doctors started to prescribe it to their patients as a 
"healing elixir."  Brandy, water, cinnamon, and sugar were the part of the first prescribed drinks by doctors.  Overtime they have evolved into a hot drink with lemon, honey, whiskey, and spices.  I know, I have used this drink in the past to easy a sore throat. 

    For this drink you can make your own apple cider or purchase a premade bottle at the store.  I will say I did purchase a bottle since I did not have time to make my own.  I think that my own apple cider would be a great way to add in more of the rosemary to the drink.  The rosemary could be added at any point in the process depending on how deep you wanted the flavor to be.  The rosemary gives this drink a woodsier taste or just a hit of the herbal flavor if you only used as a garnish.  Either way works, it just depends on what you are looking for in the final flavor.  We added some rosemary while heating the apple cider to really bring it out in the drink.  

   Rosemary Apple Cider Toddy

6 ounces Apple Cider

1 ounce Whiskey we used Teelings

1/2 ounce fresh lemon juice

1 teaspoon honey (optional)

Garnish with lemon slice, cinnamon stick, rosemary, or apple slice.

Heat up your apple cider and rosemary to a low boil.  When done pour directly into your glass, add in whiskey and lemon juice.  Stir in the honey if using.  Garnish with your rosemary, lemon, apple, and cinnamon stick.  

    I personally found it too sweet to use honey in the main part of the drink, but to each their own.  If you enjoy a sweeter drink, then I highly recommend using honey.  Local honey is best, since it will add in a bit of an allergy reducer, since the bees would have been attracted to local pollen.  No local honey, no sweat, just use what you have on hand.  

    As always please drink responsibly and have a designated driver.  Enjoy this holiday treat with friends at the Tipsy Oak Lounge Thursday - Saturday from 4-8 p. m.  We can't wait to serve you.  

Herb Infused Cocktail ~ Rosemary Paloma

 

    As we enter into the summer months a cold and refreshing drink on the patio or deck hits the spot after working in the garden, watching sport games or just because.  This months herb infused cocktail is a Rosemary Paloma.

  

    Grapefruit is a winter fruit but can be made into a refreshing drink at any time of the year.  Since our rosemary grows well all year round, why not take advantage of the delicious flavor it provides walking into the summer months.  

    This drink can also be made for a crowd ahead of time for those patio parties or summer bar-b-ques.  We chose to use a darker tequila for this drink to really enhance the rosemary flavor.  The more oaky flavor of the Anejo tequila pulls the rosemary notes from the homemade syrup.  For a lighter version you can use a Silver or reposado tequila.  

    Rosemary Paloma

1 - 1.5 ounces of Tequila

3 ounces of grapefruit juice

1 ounce of rosemary syrup

dash of lime juice

Ice

    Fill a shaker cup with ice.  Top with all the ingredients for the drink and give it a good shake.  Pour into an ice filled glass.  Garnish with a wedge of lime and rosemary sprig.

    This drink is easy to make for a crowd or just a few people.  Of course if you choose to make it a mocktail just eliminate the tequila.  You might even consider adding a splash of grapefruit soda, to add a few bubbles.  

    The rosemary syrup is the standard simple syrup of sugar and water, with rosemary added in from the start.  Let it cool and infuse the flavor longer into the syrup, for a stronger rosemary finish.  The simple syrup will keep in your fridge for up to two weeks. 

    As always please drink responsibly and have a designated driver.  We hope you will enjoy this drink and let us know how you liked it.  Cheers, from the Oaks bed and Breakfast. 

Herb Infused Cocktail ~ Ginger Rosemary Lemonade

 

    Ginger is widely used in Asian foods as a garnish for dishes, to add flavor and to aide in digestion.  As a root plant one would not think that ginger would have such a complex flavor, but in fact it does.  A little spicy, ginger is a compliment to sweet and savory dishes and make a wonderful addition to this cocktail. Although not an herb, but rather a spice, we find our herb for this particular cocktail is rosemary.  

    Rosemary is the garnish for this cocktail but if you let it sit in your drink for a small amount of time the oils from the fresh cut stem will seep into your drink and add a woodsy flavor.  Which is not at all unwanted.  

    The only part about this drink that is time consuming is the use of fresh lemons.  Make a big batch and save time that way.  If you do not want to use fresh lemons, that is up to you.  There is always store bought lemonade, just look for one with a low amount of sugar.  The smallest amount of sugar is best since we are making a ginger simple syrup to feature in this recipe.

Ginger Simple Syrup

1 cup water

1 cup sugar

1/2 cup ginger slices

Ginger Rosemary Lemonade

1 cup fresh squeezed lemonade (5-8 lemons)

1/2 cup ginger simple syrup

2 cups water

4 oz bourbon

Fresh rosemary, for garnish

Cook the simple syrup and let it set for about 30 minutes.  In a large carafe, mix together the simple syrup, water, and fresh lemon juice.  Add the bourbon.  Pour into glasses over ice and garnish with a spring of fresh rosemary.  

    As summer approaches this is a great thirst quenching drink from after working outside or just taking sometime to relax after a day at work.  If you want to make this a mocktail, just leave out the bourbon and enjoy.  

    You might think the spicy ginger would make it hard to drink the but it really adds to the flavor, and helps to mellow the fresh squeezed lemons. Be sure to check out our

YouTube video on how to make this drink.   As always drink responsibly and have a designated driver.  Until next month Cheers, from the Oaks bed and breakfast.

P.S. we want to hear from you, drop us a line on social media or send us an e-mail to let us know how you are enjoying your cocktails each month.  Have a favorite you want us to feature, send it over and we shall put it together. 

Herb Infused Cocktail ~ Pomegranate Champagne Spritzers

 

    To help ring in the New Year, we decided to select a cocktail that would have a few bubbles, since the New Year brings out all the sparkles and joy of making it around the sun one more time.  This drink is so simple to make and can be done in a big batch if you choose.  

    The flexibility of the sparkles makes this drink an easy one to fix directly to your taste buds.  We had a lovely sparkling wine to mix with ours, since I'm not the biggest fan of champagne.  I know, I'm sure I'm one of a few people who don't like champagne.  

    Based on what you select for your sparkling drink will determine how sweet your drink is.  The sweeter your wine or champagne the sweeter your drink.  The more dry your wine or champagne the drier your drink will be.  You get the idea.  

    Taylor this drink to your taste, that way you can get exactly what you want to drink to celebrate your next big event.  Since Pom is pretty much found year round now, you can enjoy this drink at any point in the year.  Here is how to make it.

Pomegranate Champagne Spritzer

1 oz. Fresh squeezed Orange Juice

2 oz. Pomegranate juice

6 oz of Champagne or wine of choice

    Pour everything into a high ball glass that is filled with ice.  Garnish with a fresh slice of orange, rosemary and mint.  You could go a little crazy and add some pomegranate to your glass as well.  Enjoy!

    It's that simple, the most amount of time spent is squeezing the orange juice from the fresh orange.  One medium sized orange should yield enough juice for a single serving of this cocktail.  Be sure to ask about our cocktail of the month on your next stay at The Oaks bed and breakfast, they will soon be the featured drink of the month.  

    Until then please drink responsibly and always have a designated driver.  Cheers from the Oaks bed and breakfast.

PS.  if you want to have see an herb featured this year in our cocktail series please be sure to drop us line at info@theoaksbandb.net.  We can't wait to hear from you.  

Herb Infused Cocktail ~ Rosemary Cranberry Margarita

 

Tis’ the season to be merry and drink with friends. At least if that’s your style and you enjoy the occasional adult beverage while entertaining or having dinner. For our herb infused cocktail series this month we are bring you a little bit of holiday flavor from the cranberry.

 Cranberries are an amazing fruit that makes an appearance as whole fruit mostly in the month of December. They are related to blueberries and were eaten by sailors to help prevent scurvy. I’m not sure I would eat them raw outside of a baked good or dried but I guess in a pinch to prevent illness I could choke some down.

 At least in this recipe they are cooked down to add flavor to the simple syrup. Along with fresh ginger the simple syrup is what really adds a punch to this drink. The combination of the sour with the bite of the ginger gives the cocktail a tangy yet enjoyable finish.

 

Rosemary Cranberry Margarita

 1 oz simple syrup

3/4 oz grand Marnier

1 oz tequila

Juice of two limes

 

Add everything into a shaker cup filled with ice. Shake until the cup is cold. Pour into a salt or sugar rimmed glass. Garnish with a sprig or rosemary and some of the cranberries from your simple syrup.

 

Cranberry Ginger Simple Syrup

Equal parts water and sugar

Handful of cranberries

Couple slices of ginger

 

Cook over stove top until boiling. The amounts needed are based on how many drink you are planning to make.

You can watch me make this drink, and not remember all my words at our YouTube channel.  I tried hard but failed miserably this month; I promise I practiced.   

 The great part about this cocktail is that it can be made in a large batch and served when ready. While you are planning that holiday party be sure to use a designated driver and always drink responsibly.  Have a great Holiday Season from the Oaks bed and breakfast.