Herbed Cherry Chicken Salad With Orange Rosemary Mayonnaise For another variation on this recipe, substitute turkey for chicken and dried cranberries for dried cherries. Herbed Cherry Chicken Salad: Makes 4
Makes 4 servings
Drain chicken and add all ingredients in a bowl. Refrigerate at least 2 hours and serve on crackers or bread.
Orange Rosemary Mayonnaise:
Cook orange juice in a saucepan on medium heat, swirling occasionally until juice is reduced to thick syrup, about 10 to 12 minutes. Combine mayonnaise and sour cream in a bowl and add syrup, rosemary, salt, and orange extract (optional). Stir well. Cover and refrigerate at least 2 hours for flavors to blend.
(Recipe from Holly Stark Jeffries, courtesy of the Charlotte Herb Guild)
Mix all ingredients together and serve.
(Recipe from Dixie Kelly, courtesy of the Charlotte Herb Guild)
Cream butter with sugars until mixture is light and fluffy. Beat in lemon juice. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and chopped lemon verbena.
In a separate bowl, sift flour with salt, baking powder, mace, and baking soda. Stir dry ingredients into butter mixture.
Chill dough until it is easy to handle. Divide the dough into four parts. Shape each into a log about 2 inches in diameter and freeze until very firm. Roll logs in additional sugar and chopped lemon verbena and cut the cookies into thin slices no more than ¼-inch thick.
Preheat oven to 375 degrees. Arrange cookies 1 inch apart on lightly greased baking sheets. Bake for 6 to 8 minutes or until lightly golden brown. Place on wire racks to cool.
(Recipe from Jane Ireton, courtesy of the Charlotte Herb Guild)
Cooking With Nature, the cookbook of the North Carolina Herb Association, is available for $15. To purchase, visit ncherbassociation.org.
Hope Yancey is a freelance writer in Charlotte. She is a regular contributor to the community news editions of The Charlotte Observer. Read her other stories here.