Jazz Up the Christmas Feast With Garden Herbs

| 12/13/2013 10:52:00 AM

herbsHere is just one potential Christmas feast maximizing flavor from the herbs still providing in the garden at Christmas:

Fig Preserves with Rosemary Cheese for appetizer, Rosemary-inspired Rack of Lamb, Garlic and Herb-Roasted Vegetables, Fresh Greens with Hot Bacon Dressing, all topped off with Cranberry-Mint Sorbet

Fig Preserves and Rosemary Cheese

8 ounces softened cream cheese
3 ounces softened goat cheese
1 Tbs chopped fresh rosemary
1 Tsp coarse black pepper

To make the rosemary cheese, combine cream cheese, goat cheese, rosemary, and black pepper. Blend until smooth. You can serve in a beautiful crystal dish or go for a mold. For a molded cheese, put the mixture in the mold, chill for 2 hours, unmold onto serving plate (you can run warm water over the top of the mold to get it to release easier). You are now ready to cover with fig preserves and serve with your favorite crackers.

Figs are super easy to grow in pots. I bought a Chicago hardy fig that survives in our Zone 6 garden. If given a large pot, they will produce many fruits over the summer and fall season.

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