The Herb Society of America - South Texas Unit

Most brunches are built around eggs so here is a good menu for just that:
​ ​ Orange Rosemary Scones
 with Apple Rosemary Black Pepper Jelly
 Fruit  Salad with Tarragon Simple Syrup 

Goat Cheese and Herb Frittata

Savory Zucchini Bars

Orange Juice

Prosecco

Most brunches are built around eggs so here is a good menu for just that:
​ ​ Orange Rosemary Scones
 with Apple Rosemary Black Pepper Jelly
 Fruit  Salad with Tarragon Simple Syrup 

Goat Cheese and Herb Frittata

Savory Zucchini Bars

Orange Juice

Prosecco

Everything on this menu can be made ahead of time with the exception of the frittata and the fruit salad.  The salad is better if cut the morning of, and the frittata must be cooked just before serving,  although it tastes pretty good at room temperature.  The good part about the frittata is it only takes about seven minutes from start to finish. Who can ask for more than that?

With the holidays just around the corner I hope you are able to take some time for a morning with friends and will enjoy this wonderful menu.

Orange Rosemary Scones
 4 cups bread flour
 1/3 cup sugar
 2-1/2 T baking powder
 4 oz butter (1 stick, softened)
 2 eggs
 6 oz milk
 Zest of two oranges
 1 T finely minced rosemary

​Put all dry ingredients in a bowl.  Cut in the butter.  Stir in the milk, eggs, orange zest and rosemary. Roll, cut, bake at 400°F until golden on top about 12 minutes.  To serve later, freeze the scones,  unbaked, on the baking sheet for up to two weeks.                          

Fruit Salad with Tarragon Simple Syrup
Make fruit salad with fruits of your choice: strawberries, blueberries, bananas, orange slices are a nice combo.               

Tarragon Simple Syrup*
 1 cup water
 1 cup sugar
 Nice bunch of fresh tarragon

Bring water to boil and add sugar, cooking until sugar dissolves .  Turn off heat and add tarragon. Let stand for 15 to 30 minutes.  Taste after 15 minutes to see if the flavor is to your liking. If not, allow to steep until just right. Refrigerate and add to fruit in desired amount.

*can be made up to a week before use

Goat Cheese and Herb Frittata
Heat oven to high broil then prepare:
 8 eggs, well beaten
 1/4 cup diced chives
 1/4 to 1/2 cup Italian parsley
 1 small log goat cheese cut into small pieces
 1-2 T sour cream
 1 T milk or water
 Salt and pepper to taste

 1 to 2 T butter

​Beat eggs and add all ingredients except butter.  Mix together well.  Melt the butter in a cast iron skillet and pour in egg mixture.  Cook eggs slowly loosening the sides so that the eggs are cooked about half way through.  Remove the skillet from the heat and transfer to the oven.  Without leaving the oven watch the broil eggs for up to 5 minutes.  The top will be a golden and the eggs will be cooked through. Cut in pie shaped wedges to serve. 

This is completely optional, but delicious. Chop tomatoes and avocado and serve on top, or make cilantro cream to spoon on top.

Cilantro Cream**
 1 avocado
 1 cup sour cream
 1-1/2 cups cilantro
 1 blanched or roasted serrano pepper, seeds and membrane removed

Blend together in blender and refrigerate

**recipe from Herbal Harvest Collection

​Zucchini  Savories**
 3 cups zucchini, raw and shredded
 1 cup Bisquick
 1/2 cup onion, chopped
 1/2 cup Parmesan cheese
 2 T parsley, chopped 
 1/2 tsp salt
 2 tsp fresh oregano
 1 clove minced garlic
 1/2 cup vegetable oil
 4 eggs, beaten
 Pepper to taste

Mix all ingredients together.  Spread in a greased 9" x 13 " pan.  Bake at 350°F until golden brown, about 25 minutes.  Cool slightly.  Cut into 48 pieces.

**recipe from Herbal Harvest Collection