Bittersweet Herb Farms
Join The New England Trading Company in this culinary journey of fresh, natural, organic ingredients cleverly combined into mouth-watering recipes such as Wasabi and Ginger Finishing Sauce and Wild Blueberry with Limoncello Jam.
Bittersweet Herb Farms began as just a tiny herb shop overflowing with exotic spices, medicinal herbs, potpourri, and more. Its owners spent hours in the garden and kitchen ��� growing and blending herbs to create unique cooking spices and herbal vinegars which they sold at county fairs throughout New England. As their popularity grew, they expanded into fine gourmet and gift shops - and now The New England Trading Company!
Made with only the finest ingredients available, choose from all-natural finishing sauces, oils, balsamic vinegars, seasonings, and specialty jams. Each gourmet delight artistically pairs the wholesomeness of small town America with worldly sophistication by presenting unique flavor combinations in chic Italian glass bottles.
Finishing Sauces ��� no longer for the last few minutes of cooking! Use them as marinades, basting sauces on meats and fish, dipping sauces, and accents for rice or potatoes.
Balsamic Oil Collection - high quality vinegar from Modena, Italy, paired in five delicious flavor combinations as well as traditional balsamic flavor.
Herbal Oils ��� each feature a touch of essential oils and are bottled with dried herbs for full bodied flavor and an attractive display.
Seasonings - Bittersweet Herb Farm also produces gourmet dried seasonings in packets for use as rubs on meats or to enhance everyday cooking.
Specialty Jams ��� discover their creative combinations of fruit and exotic spices.
Each elegant bottle makes a wonderful gift ��� both to display in a kitchen and to delight anyone who appreciates fine foods.
Horseradish Cream
1 c Heavy Cream
1 T Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning
Preparation:
Whisk together until smooth and thick, but not stiff.
Cream-Dressed Sirloin Crepes
1 lb Sirloin, sliced very thin
1 medium Onion, minced
1 clove Garlic, minced
2 T Flour
�_ t Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning
�_ c red wine
2 T Olive Oil
1 c Shiitake Mushrooms, sliced
Preparation:
Cook off a batch of KICKED-UP CREPES using Bittersweet Herb Farm Zesty Garlic Seasoning. Mix flour and Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning. Dredge beef in seasoned flour and saut� in heated Bittersweet Herb Farm Olive Oil. Saut� for 2 minutes. Add garlic, onion, mushrooms and saut� another 3 minutes. Pour in red wine and cook on high until it cooks down to a glaze. Spoon into crepes and roll up. Ladle HORSERADISH CREAM over the top of each crepe and serve.
Kicked Up Crepes
1 c Milk
1 c Flour
Pinch of Salt
�_ t Your Favorite Bittersweet Herb Farm Seasoning
1 Egg
1 Egg Yolk
1 T Butter, melted
Preparation:
Add the Bittersweet Herb Farm seasoning to the milk and allow it to hydrate for 10 minutes. Meanwhile, sift the flour with the salt into a separate mixing bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk/seasoning mixture slowly, stirring constantly and, when half is added, stir in the melted butter. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 30 minutes before using. The batter should be the consistency of light cream. When cooking, tilt pan so that the batter spreads evenly over bottom. Cook until the bottom is golden brown, turn and repeat. Makes 16 crepes. For SWEET CREPES, substitute �_ t honey for Bittersweet Herb Farm Seasoning.
Steak Diane Crepes With Asparagus
1�_ -2lbs Fillet Steak �_ inch thick, cut into bite size pieces
1 oz butter
2 T Bittersweet Herb Farm Lemon Pepper Oil
4-6 T Bittersweet Herb Farm Lemon Garlic Finishing Sauce
�_ lb Shiitake Mushrooms
1�_ T Onion, finely chopped or grated
2 T Cognac (optional) or water
2 T Parsley, chopped
1 lb. fresh Asparagus, steamed
Preparation:
Mix and cook off a batch of Kicked-Up Crepes using Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning and set aside. Heat butter and Bittersweet Herb Farm Lemon Pepper Oil. Fry beef for 1-2 minutes, browning thouroughly. Remove from pan and keep hot. Add onion, parsley, and mushrooms to butter and oil in the pan, and saut� slowly for 1 �_ minutes. Reduce heat and add Bittersweet Herb Farm Lemon Garlic Finishing Sauce and cognac (or water). Warm through, stirring vigorously and scraping the bottom of the pan. Set aside �_ of sauce for garnish. Mix second half with the beef and spoon into crepes along with 2 asparagus spears for each crepe. Roll up two crepes per serving and top with a few spoonfuls of sauce mix and a sprig of parsley. Serve immediately. Serves 6.