Cinnamon Basil Recipes

gutierrez-lagatta gutierrez-lagatta at charter.net
Fri Jul 12 05:46:39 EDT 2002


I have not tested these recipes yet, they were sent to me by someone
on the web.  They all sound interesting.  Please report back if you
try them.

Adriana


SCENTED BASIL JELLY

1 ½ c. packed fresh Cinnamon, Anise, Opal or Lemon Basil (choose one)
2 c. water
2 T. rice wine vinegar
pinch of salt
3½ c. sugar
3 oz. Liquid pectin

wash and dry the basil on paper towels.  Finely chop or process in
food
processor.  Put the basil in a large saucepan and crush the leaves,
using
the bottom of a glass.  Add the water, bringing slowly to a boil and
boil
for 10 seconds.  Remove the saucepan from the heat and cover; let
steep for
15 minutes.
 Strain 1 ½ c. liquid from the saucepan thru a fine mesh strainer.
Put into
another saucepan, add salt, vinegar and sugar and bring to a hard
boil,
stirring.  When the boil can't be stirred down, add the pectin.
Return to a
hard boil for one minute, then remove saucepan from heat.
 Skim off the foam and pour the hot jelly into hot, sterilized 8 oz
jelly
jars.  Leave ½ inch headspace and seal at once with sterilized
two-piece
lids or melted paraffin.

Makes 4 8-oz. Jars.



SCENTED BASIL VINEGAR CHICKEN

Chop a large onion finely and saute in ¼ stick of butter until
translucent.
Add four skinned chicken breasts and sauté over low heat until the
chicken
is done --no pink shows when sliced.
 Remove chicken to a pan and keep warm.  Add ½ c. any scented basil
vinegar
to the pan and simmer for about 5 minutes to reduce the sauce.  Add 1
c.
sour cream and heat thru; do not boil.  Pour sauce over chicken
breasts on
serving platter.



TIPSY CINNAMON BASIL CHUTNEY

2 c. fresh or frozen slices peaches  (can substitute mango if you
like)
½ c. canned "water-packed" pineapple chunks; drained
1 small unpeeled orange; quarters, seeded and sliced thin
2 T. lemon juice
¾ c. sugar
2 T. chopped cinnamon basil
2 T. light rum

 In a saucepan combine peaches (or mangos), pineapple, orange, lemon
juice
and sugar.  Mix well.  Bring to a boil, then simmer uncovered over low
heat
until thick. (About 30 minutes)  During the last five minutes of
cooking,
add the cinnamon basil.  Remove from heat, stir in rum.
 Spoon at once into hot, sterilized jars.  Process the chutney in a
hot
water bath for 15 minutes, or it can be stored in the refrigerator for
several weeks.
 Delicious with chicken, turkey, cream cheese and crackers, etc.


APPLES BAKED WITH ORANGE JUICE AND CINNAMON BASIL

4 large baking apples
½ lemon
½ c. chopped pitted dates
2 T. raisins
1 T. chopped cinnamon basil
Peel of 1 large orange
Juice of 4-5 oranges
Additional fruit juice, if needed
Sugar

 Preheat oven to 350.  Core apples almost all the way thru.  Pare a 1
inch
strip of skin from around the top.  Rub cut surfaces with lemon juice,
dripping a few drops into the center.  Combine dates, raisins and
cinnamon
basil and fill the center of the apples with the mixture.
 Arrange the apples in a dish just large enough to hold them.  With a
vegetable peeler, carefully remove the orange part of the peel.  Cut
peel
into very fine strips.  Squeeze orange juice and pour around the
apples.
Should be about ½ inch deep in the dish.  Drop cut strips of orange
peel
into the juice.
 Bake, basting with juices every 10-15 minutes, for 50 minutes or
until the
apples are tender when pierced with a knife.
 Baste again and sprinkle with sugar; slip under the broiler until
glazed.
Best made ahead of time; serve at room temperature.  A dollop of sour
cream
or fresh yogurt is a nice garnish.


CINNAMON BASIL, CHICKEN AND NUT SPREAD

!/4 c. sweet butter, softened
1 t. honey
1/3 c. very finely chopped cooked chicken
3 t. washed, dried and finely chopped cinnamon basil leaves
3 T. almonds, very finely chopped
Salt to taste

Blend softened butter and honey until smooth.  Stir in chicken,
cinnamon
basil and almonds.  Salt to taste.
 Serve on very thin bread with crusts removed.  (Think high tea..)

> Whoever said they had cinnamon basil recipes should post them to the
list
> -- I think we can all use them!
www.marketfarming.net/mflistfaq.htm




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