We have been getting several requests for a few of our most popular recipes. So, we decided to let our online viewers share in these treats.

Risotto Balls
For risotto
6 Oz White Wine
12 Oz Chicken Stock
6 Oz Cream
8 Oz Risotto
1 oz butter or oil
Salt / Pepper to taste

For risotto ball
16 Oz of risotto
16 Oz of pork sausage raw

Risotto
Saute rice with oil or butter, add in wine, when that is absorbed add in chicken stock, letting the rice to absorb the stock then add in the cream following the same procedure. The risotto should be soft but with a slight bite.
Let the risotto cool on a sheet pan.

Risotto Balls
Mix the risotto and sausage in a bowl, then portion into small balls.
Bake in a 375 degree oven for 10 to 25 Min. until cooked through.

Polenta with Smoked Meat
8 Oz Chicken Stock
4 Oz Cream
12 Oz Corn Meal
1.5 Oz Smoked Prime Rib
1.5 Oz Smoked Chicken
1.5 Oz Smoked Pork
Salt / Pepper to taste

Bring chicken stock and cream to a boil, whisk in cornmeal, add in rib, chicken and pork. Check seasoning for salt & pepper. Spread out polenta on a sheet pan to about ¼ of an inch, let cool down then slice into portions and heat to order.

Mushroom Sauce
10 Oz Shitake mushroom, sliced
2 Oz Shallots, diced
12 Oz Chicken Stock
12 Oz Cream
6 Oz Butter
Salt / Pepper to taste
12 Oz Red Wine
1 Oz Olive Oil

Saute mushrooms and shallots in oil, then add in chicken stock and cream, bring to a boil, then puree return to pot then add in wine and reduce by half, add in butter and check seasoning.

Williamsport Herb Guild Recipes

Dipping Oil
1 Quart Olive Oil
5 Sprigs Fresh Rosemary
1 Tablespoon Coarse cracked black peppercorns
3 Cloves garlic crushed
Combine all ingredients in sealed container for 2 weeks at room temperature

Lime Tarragon
1 Cup Mayonnaise
¼ Cup Fresh Lime Juice
¼ Cup Fresh Tarragon Finely Chopped
Combine Well

Salmon En Papillote
1 5-6 oz. Piece Salmon cut (thin)
4-5 Lemon Balm Leaves
4 Sprigs of Dill Chopped
4 Sprigs Flat Leaf Parsley
1 Tablespoon Chopped Sun Dried Tomatoes
1 oz. White Wine
1 Sheet Parchment Paper

Fold parchment paper in half, on open end cut corners to remove excess paper.
Open paper and place salmon on one half close to fold. Top with fresh herbs, sun dried tomatoes, coat with white wine.
Fold paper, then crimp edges starting on corner of fold and working around open edge to the other fold to seal completely.

Baked on a flat pan @ 350 Degrees for 15 minutes or until done.

Lavender Sauce for Grilled Chicken
4 Bay Leafs
1 Teaspoon Black Peppercorns
1 Tablespoon Parsley Chopped
1 Tablespoon Basil Chopped
1 Tablespoon Garlic Chopped
1 Tablespoon Thyme Chopped
2 Cups White Wine
2 Cups Chicken Stock
4 oz. Roux (1 stick butter to ¼ cup flour then measure 4 oz)
1 oz. Lavender
¼ Cup Heavy Cream

Combine: white wine, bay leaves, peppercorns, parsley, basil, garlic, thyme heat over medium flame and reduce to 1/3, strain remaining liquid thru fine mesh, add chicken stock and bring to a boil. Add roux whisk well until sauce thickens add lavender & cream, whisk and serve.

Sweet and Sour Malt Vinegar
6 oz. Mint Leaves
4 Tablespoons Granulated White Sugar
2 Cups Malt Vinegar
¼ Cup Red Wine Vinegar

Place mint on cutting board, cover with sugar and chop finely. Add sugar mint combination to Vinegar, cover and leave for 2-3 days, use as needed.

Saffron Cilantro Cous Cous
2 Cups Dry Cous Cous
2 Cups Chicken Stock
¼ Cup Chopped Cilantro
1 Teaspoon Saffron Thread
1 Teaspoon Chopped Garlic
2 Tablespoons Olive Oil

On low flame sautee Garlic and Saffron in olive oil, till they sweat.
A dd chicken stock, turn heat to high and bring to a boil.
Add Cous Cous. Turn off heat and cover for 5 minutes.
Stir in Cilantro.

Biscotti
½ Cup Chopped Almonds
1/3 Cup butter
¾ Cup Sugar
1 Tsp Vanilla Extract
2 Tablespoons Lemon Strawberry Geranium Finely Chopped
2 Eggs
2 ¼ Cups All Purpose Flour
1 ½ Teaspoon Baking Powder
¼ Teaspoon Salt
1/8 Nutmeg

Using a mixing bowl cream butter, and sugar until fluffy.
Beat in vanilla, eggs, and geranium.
Combine flour, baking powder, nutmeg, and salt.
Add to creamed mixture and mix until blended, fold in almonds.
Divide dough in ½ and form into 2 logs on greased and floured baking sheet. Bake in pre-heated oven 325 degrees, for 25 minutes until light golden brown. Let cool for 5 minutes, cut into ¼ inch thick slices, put back in the oven for 8-10 minutes turning them once to dry slightly. Let cool, store in sealed container – Dip in chocolate if you like!