Recipes from our Herbalicious! Class

Italian Lemonade


2 cups lemon juice, about 12 to 15 lemons

2 cups Basil Simple Syrup, recipe follows

2 cups cold or sparkling water


Lemon twists, for garnish


Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.

Basil Simple Syrup

1 bunch fresh basil, washed and stemmed

2 cups sugar

1 cup water

In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator

Herb Cheese Terrine

This cheese terrine has become a staple at all Bekah Kate’s wine events…but I can’t take the credit for it.  It is a recipe Susan Vrabec gave to us at the very first Herb and Flowers Cooking Class she ever did here.  It is originally from Renee Shepherd of Shepherd’s Seeds in Felton, CA.  Although I have altered it slightly.


1 lb cream cheese, Softened

3/4 lb unsalted butter

1 cup finely grated Asiago cheese (or very fresh Parmesan)

2 lg cloves garlic, finely chopped

3/4 cup fresh basil finely chopped ( or 4 T dried)

1/4 cup fresh oregano, finely chopped (or 2 T dried)

2 t Worcestershire sauce

3/4 cup toasted pine nuts coarsly chopped

3/4 t White pepper

1/2 cup parsley, finely chopped (or 1 T dried)

7 slices provolone cheese, round, thinly sliced


In a large food processor, cream together cream cheese, butter and cheese til smooth.  Add the garlic, garlic, basil, oregano, worcestershire and pepper. Combine thoroughly.    Add the pine nuts and parsley and mix again.   Line a round container (at least 4 cups in size) with plastic wrap.  Layer the bottom with provolone cheese slice, then add a layer of the soft cheese mixer.  Continue to alternate layers of provolone and cheese mixer til at least 5 layers.  Cover with plastic wrap and refridgerate overnight.Remove from the refrigerator and let stand about 15 minutes before turning out on serving platter.  Garnish with Herb leaves or edible flowers.  Serve with crackers.  Enjoy!  This recipe also freezes well.

Herbed Goat Cheese

10 ounces goat cheese, softened

8 ounces cream cheese, room temperature

½ cup finely chopped herbs and edible flowers

Combine all in a bowl.  Use to top crostini or crackers or stuff small tomatoes.

Option 1:  To ½ cup of Herbed Goat Cheese add 3 to 4 finely chopped sun-dried tomatoes (packed in oil). Mix well. Season with freshly ground black pepper.

Option 2: Make small balls of Herbed Goat Cheese and roll in toasted sesame seeds, finely minced herbs or toasted crushed nuts and spear with toothpicks for a quick appetizer.      

Basic Basil Pesto
Swap talk: Use walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds.

Makes 3/4 cup.
Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan


On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.


ROSEMARY PESTO: Substitute 1 cup rosemary for the basil. Increase the parsley to 2 cups. Use with beef, chicken, lamb, or potatoes.

DILL PESTO: Substitute ¾ cup scallions, including green tops, chopped and ¼ cup chopped dill weed for the basil.

Chive Butter: Blend 1 stick room temp butter with ¼ cup chopped fresh chives and 1/8 teaspoon ground pepper until smooth. Line a 6oz ramekin with plastic wrap; fill with butter mixture; cover with plastic and refrigerate until firm.  Serve with Corn, or spread on toast.

Basil Butter:Combine 1 stick room temp butter with ¼ cup chopped fresh Basil.  Season generously with coarse salt and pepper.  Stir until combined.  Transfer to a 11×10 inch piece of parchment or waxed paper.  Roll into a cylinder, and twist ends.  Refrigerate until firm.  Store for 1 week in refrigerator, or freeze up to 3 months.  Try basil butter on white fish, steak, or chicken; corn on the cob or boiled potatoes or beans.  

Zucchini Fritters


2 small Zucchini

2-4 scallions

¼ c chopped parsley

3T chopped dill

1 egg (beaten)

¾ c finely grated parmesan or asiago

¼ c flour Olive oil for frying

Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes.  Squeeze out the liquid.  Mix with 2 minced scallions, ¼ chopped parsley and 3 tablespoons fresh dill. ( 2T dried parsley and 1t dried dill.)  Add 1 beaten egg, ¾ cup grated parmesan and ¼ cup flour.  Pan –fry spoonfuls of  the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side.  Drain on paper towels and season with coarse salt.

Rosemary Potatoes:


4-6 large potatoes, chopped into 1 1/2 inch pieces

3 tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

1 1/2 tbsp rosemary

2 cloves garlic, minced


Pre-heat oven to 400 degrees. In a large bowl or plastic bag, toss all ingredients together until potatoes are lightly coated with olive oil. Place potatoes on a baking pan, and bake for 25 minutes. Remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are done roasting.  

 Lemon Rosemary Butter Cookies

We got a lot of requests for this recipe at the Wine Walk. My long-time friend and Bekah Kate’s employee Dawn made these for me and I fell in love! It is originally out of a Vegetarian cookbook.

1 Stick Butter

1/4 cup sugar

1 t finely chopped rosemary (I like to use a mortar and pestle to make it even finer if you are using dried, decrease amount to about ¾ t)

1/2 t finely grated lemon zest

Beat the above 4 ingredients until creamy

Beat into above:

2 egg yolks

1 t vanilla

Mix together and add to above:

1 cup flour

1/2 cup corn flour

1 1/2 t baking powder

1/4 t salt

Shape into 2 – 1 inch logs, wrap in wax paper and chill for 2 hours. Spray sheet w/cooking spray or use parchment paper or silpat liner. Slice into 1/2 in rounds. Place 1/2 cup turbinado or sanding sugar in bowl and press one side of each cookie into it. Place sugar side up on baking sheet. Bake at 325 degrees for 15 minutes. Make 40 cookies.  

Extra Recipes:


½ cup room temperature butter

½ Tbs. fresh lemon juice or a few gratings of lemon zest (optional)

3 Tbs. fresh herbs and/or herb flowers or 3 tsp. dried herbs or 3 tsp. herb seeds

Salt and white pepper to taste or dry mustard, paprika, cumin (optional)           

Chop the herbs very finely or pulverize the seeds.  Cream the butter and blend in the herbs and seasonings. Shape as desired and chill or freeze up to six months.

Suggested combinations: Sage, parsley and chives for chicken, rice, pasta       

Tarragon or fennel, lemon zest, and parsley for fish, chicken, or eggs       

Caraway seeds and parsley for cabbage, carrots, potatoes, and bread      

Rosemary, chives, parsley, and garlic for potatoes, rice, pasta, beef,  chicken       

Calendula petals, chives, and parsley for chicken, rice, or eggs       

Scented geraniums, rose, or pinks (dianthus) for toast, scones, waffles


Olive oil, peanut oil or canola oil

1 cup herbs, spices or citrus to 1 quart oil           

Combine ingredients in a clean glass jar. Make sure all ingredients are covered with oil or mold will develop. Cover tightly and store in a dark, cool, dry place. Strain out the herbs and garlic after 2 weeks. Pour into clean, dry jars.


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