Garden Garnish

Photos by Love Be Photography
Recipes and Styling By Sarah Elizabeth Cleveland

There’s nothing like a dash of garden-fresh herbs to excite our palate, and Sarah Elizabeth Cleveland of repertoire knows just how to meld them into mouthwatering dishes and drinks that will have you planting and picking herbs in no time.

GRILLED BRIE AND FIG PRESERVES WITH ROSEMARY BUTTER

∙ 1-2 T salted butter (room temperature)
∙ several rosemary sprigs
∙ 2 slices of bread
∙ fig preserves
∙ few slices of brie

Chop the rosemary and mix in butter, set aside. Spread fig preserves on one slice of bread and slices of brie on the other. On medium-low heat, spread butter over skillet in an area large enough for two pieces of bread. Lay the bread, condiment side up, on the skillet. Place the fig preserve slice of bread on top of the brie slice. Then flip until both sides are browned and brie is slightly melted. Take off skillet, cut and serve.

BAKED SALMON WITH LEMON, CAPERS AND DILL

∙ 2 salmon fillets         ∙ Cavender’s Greek Seasoning
∙ olive oil                    ∙ 1 lemon
∙ salt                          ∙ 6+ capers
∙ pepper                     ∙ fresh dill weed

Preheat oven to 425º. Cover a pan in aluminum foil. Lay the fillets down on the pan and cover both sides in olive oil. Season with salt, pepper and Cavender’s. Lay down two lemon slices on each fillet and about two capers on each lemon slice. Sprinkle dill on top and cover with another layer of foil. Cook for 15-20 minutes.

BLACKBERRY THYME COCKTAIL

FOR THE BLACKBERRY SYRUP
∙ ⅓ cup blackberries, plus more for garnish
∙ ⅓ cup water
∙ ⅓ cup sugar

FOR THE COCKTAIL
∙ 1 bottle of prosecco, brut or extra dry champagne

FOR THE GARNISH
∙ 4 sprigs of fresh thyme

In a small saucepan, bring the blackberries, water and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool. Add 2 T of syrup to the bottom of each glass. Top with champagne and garnish with a sprig of thyme and blackberries.

 

LEMON SHORTBREAD COOKIES

FOR THE COOKIE
∙ 1 cup salted butter (room temperature)   ∙ ½ t lemon juice
∙ ½ cup powdered sugar                          ∙ ½ t butter flavoring
∙ 1 T lavender buds                                  ∙ 2 cups all-purpose flour
∙ 2 T finely grated lemon peel                    ∙ dash of kosher salt
∙ 1 t vanilla

In a medium bowl, beat together butter and powdered sugar until smooth. With a mortar and pestle, combine lavender buds and lemon zest. Mix lavender/lemon zest mixture with vanilla, lemon juice and butter flavoring. Add flour and kosher salt, then beat just until well blended. With a rubber spatula, scrape the sides and bottom to make sure everything is combined. Cover with plastic wrap and chill until firm, for 20-30 minutes. Roll out the dough to about ¼ inch thickness. Using a 2″ circular cookie cutter, cut out cookies and place them on parchment-lined cookie sheets until sheet is filled. Preheat oven to 350º, chill pan for 10 minutes. Bake cookies until light brown on bottom and just barely golden around edges, about 15 minutes. Transfer cookies to rack and cool completely.

FOR THE ICING
∙ zest of half a lemon
∙ 1 cup of powdered sugar
∙ 2 T lemon juice
∙ 2 T cream cheese (room temperature)

In a medium bowl, slowly whisk together lemon juice into the powdered sugar. Add lemon zest and cream cheese and beat until well combined. Top each cookie with icing using a pastry spatula.