Roasted Garlic Pimiento Cheese

2 roasted garlic heads*
1/2 pound extra-sharp white cheddar, roughly grated
1/2 pound extra-sharp cheddar, roughly grated
2-3 roasted red bell peppers, chopped
1 cup mayonnaise
1/2 cup chopped green onions
1/2 teaspoon cayenne
Salt and freshly ground black pepper

In a large bowl, combine all ingredients, salt and pepper to taste. Cover and refrigerate for at least 2 hours to allow flavors to develop.

*ROASTED GARLIC OIL AND ROASTED GARLIC

4 large heads garlic, with top sliced off
3 cups pure olive oil
black pepper

Preheat the oven to 300°

Place the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft.

Remove garlic from the oil and set aside.

Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month in a cool, dark place. Use for sautéing, and making vinaigrettes.

Squeeze out the soft, roasted garlic, discarding the papery shells. Use for spreading on grilled bread, in chicken salads or pimiento cheese.

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Lavender Grape Punch

1 cup water
1/2 tablespoon whole cloves
6" stick cinnamon
3 tablespoons dried culinary lavender buds
6 ounces frozen limeade
2 cups grape juice
1 liter gingerale

In a covered pan, simmer water, cloves, cinnamon and lavender for 15 minutes. Strain into container discarding the herbs. Stir in the limeade and grape juice Cover and refigerate. Just before serving pour into a pitcher with the gingerale. Serve over ice.

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Juniper Provence Chicken Salad

4 boneless, skinless chicken breast halves
4-6 garlic cloves, peeled and smashed into a paste
1 tablespoon olive oil
kosher salt and freshly ground pepper
1-2 tablespoons Juniper Provence Spice Mix
1 tablepsoon capers, drained
½ cup mayonnaise
¼ cup sour cream
1 teaspoon Juniper Provence Spice Mix
½ cup toasted pine nuts
½ cup dried cherries
¼ cup diced celery
salt and pepper to taste


Preheat oven to 425°
Mix together the garlic and olive oil. Rub all over the chicken then sprinkle with salt, pepper and spices.

Place chicken in a sheet pan or iron skillet and roast for approximately 25-30 minutes, rotating pan half way through baking time. Pierce the chicken to make sure the juices are running clear. If you have a thermometer to check the internal temperature, look for 180°. Allow chicken to rest on a platter for about 15 minutes before serving. Once cool enough to handle, shred or chop into medium to small pieces. Place in a large bowl. Add all other ingredients, seasoning to taste. Chill until ready to use.

Artisan Crackers

2 1/2 cup flour
3 teaspoons dried herbs/seasonings
(such as lavender, dill, cracked pepper, oregano, parmesan, basil, rosemary, sage, cumin, garlic, cayenne, onion powder….)
1 teaspoon salt
zest of one lemon finely minced
4 tablespoons olive oil
3/4 cup cold water
coarse salt for sprinkling on top


Preheat oven to 400°
Mix dry ingredients together in a medium bowl being sure to get everything well blended. Toss in lemon zest. Add the oil and half of the water and begin mixing. Add more water as necessary to form a rough, dry dough. Turn dough out onto a lightly floured surface and knead just until it comes together into a cohesive ball.
Divide dough into even quarters. On a silicone mat or piece of parchment paper, roll dough as thin as possible until it’s nearly the size of a baking sheet. Cut the dough into squares or other desired shape and use a fork to prick each square two or three times. Sprinkle with course sea salt.
Bake for 15 minutes, or until golden brown, turning the sheet once half way through. While the first batch is baking, roll out another quarter of dough. Let baked crackers cool before breaking apart. Store in an airtight container.

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Broiled Lavender Scented Olives

2 cups olives-pitted or unpitted, an assortment of several kinds is nice
1 small fennel bulb, halved lengthwise and thinly sliced
1 orange, zested and cut into segments
1 teaspoon dried lavender blossoms
1/4 cup extra-virgin olive oil

Preheat the oven to 400°

Put all ingredients into a large bowl and toss well. Pour the olive mixture onto a sheet pan and place in the oven for 20 minutes. Turn oven to broil and broil olives for 1 to 2 minutes, watching carefully. Remove and serve with some great, crusty bread to sop up the wonderfully spiced olive oil.

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French Apple Tart

2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons butter, cold and diced
1/2 cup ice water

2 Granny Smith apples
1/2 cup sugar
4 tablespoons cold butter, diced
1/2 cup apricot jam or jelly, warmed and sieved
2 tablespoons Calvados, rum, brandy or water
1 teaspoon dried culinary lavender buds

For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with a blade. Pulse for a few seconds to combine. Add the butter and pulse 10-12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the tube and pulse just until the dough starts to come together. Dump onto a floured surface and knead into a ball, working quickly. (alternately, dump onto flour plastic wrap and pull dough together)
Wrap in plastic and refrigerate at least 1 hour.

Preheat the oven to 400° Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a spoon or a melon-baller. Slice the apples crosswise in 1/4” slices. Place overlapping slices of the apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first center row until pastry is covered with a single layer of apple slices. Sprinkle with the full 1/2 cup of sugar and dot with butter.

Bake for 45 minutes to 1 hour, until pastry is browned and the edges of the apples are starting to brown. Rotate the pan at least once during the baking time. If the pastry puffs up, just cut a slit to allow the air out. The apple juices may burn on the pan, but it is ok. Heat the apricot jelly, Calvados and lavender in a small bowl or pan; strain then and brush the apples and pastry completely. Loosen the tart with a metal spatula so it doesn’t stick to the paper as it cools. Allow to cool slightly and serve warm or at room temperature.

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Juniper Provence Boursin Cheese

1 pound cream cheese, softened
1/2-pound butter, softened
3-5 minced garlic cloves
¼ cup Juniper Provence Spice Mix
1/2-teaspoon salt
1/4-teaspoon white pepper

Beat cream cheese and butter together. Add garlic, Juniper Provence Spice Mix and salt and pepper. Chill slightly and then form into a ball, logs or medallions. Serve at room temperature.

These are pretty rolled in a mixture of fresh herbs or nuts. Serve with crostini crackers, fresh baked bread; use as a filling for crepes, toss in with pasta or vegetables. To “frost” savory cupcakes, whip and spread before chilling. You may need to add a tablespoon or two of whipping cream if needed to thin. Try adding 1 cup finely chopped dried figs, 1/2 cup golden raisins and 1 tablespoon black pepper. Great on top of a salad. We also use this to spread on chicken cutlets, roll them roulade style, then quick saute in olive oil! Slice and serve.

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Chimayo Cheese Crackers

1 cup flour
1/2 teaspoon baking powder
2 tablespoons Chimayo Spice Mix
1/2 teaspoon salt
1/4 cup butter, at room temperature
1 cup finely grated cheese, a “Mexican” mix is nice, but use any kind you want
1/4 cup finely chopped toasted almonds
2 tablespoons finely chopped chives, parsley or cilantro or a mix
2 to 3 tablespoons milk

Sift together four, baking powder, Chimayo Spice and salt. In a medium bowl, mix together butter and cheese. Add flour mixture, blending with fingers or a pastry blender. Mix in almonds and garlic chives. Add milk 1 tablespoon at a time, stirring with a fork, until dough holds together. Shape into a ball, then roll into log about 1” round by 8 inches long. Wrap in plastic wrap and chill for several hours.

Preheat oven to 400°. Slice the dough about 1/4 “ thick and place them on parchment lined sheet pan. Bake 10 to 12 minutes or until lightly browned. Cool. Store in tins. Makes about 3 dozen

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