May Wine

This time of year is so nice!  Everything is starting to come up in the garden, ahhhh.....  So, that means it's time to make May Wine or Maiwein in German.  Growing up, we always had sweet woodruff growing under the lilacs.  When it's blooming you can make May Wine.

Pick a handful of sweet woodruff once the dew has dried.

Open a bottle of good white or rose wine.  I'm using an Austrian rose for mine today.  Don't use an overly bold wine, something along the lines of a Pinot Grisio, Chenin Blanc, or a Gruner Veltliner will work great.

Put the blossoms in a glass pitcher or jar and pour over the wine.  Let sit in a cool place or fridge for several hours or overnight.

Strain out the blossoms.  Serve over ice, mixed 50 - 50 with seltzer or club soda.

Spring Brunch

It's so much fun when there is finally something to pick and eat out of the garden!  We had enough to make a lovely brunch of asparagus dipped into soft boiled eggs, radish canapes with tarragon chive butter, and a lavender rhubarb compote.   Ahhh, that was nice!  If you don't have an Egg Clack, you must get one...

Lavender Rhubarb Compote

½ c sugar

½ c water

½ tea lavender blossoms

2 c rhubarb stalks cut into ½” pieces

½ c Greek yogurt

Edible flowers for garnish

Simmer the water with the sugar and lavender in a saucepan for 5 minutes.  Add the rhubarb and simmer gently until just tender, about 10 minutes.   Set aside to cool.  To serve:  spoon compote  into 4 glass dishes.  Top with a dollop of Greek yogurt.  Garnish with edible flowers.  Serves 4.

Clacked Soft Boiled Eggs with Asparagus Dippers and Radish Canapes

4 large organic eggs

8 asparagus spears

1 stick unsalted good quality butter, softened

1 tbs fresh tarragon

3 tbs fresh chives

Several grinds of pepper

6 oz radishes, sliced very thin

4 slices very good bread

Coarse sea salt to taste

Pinch of sugar

Chop the tarragon and chives, mix with the softened butter.  Grind in a bit of fresh pepper.  Cover tightly and set aside for at least 20 minutes to let the flavors develop.  Can be made ahead and refrigerated until ready to use.   Any leftover butter can top any vegetable you have on hand.  Also freezes very well, a wonderful find in the middle of winter!

Trim the bottom of the asparagus stalks with a vegetable peeler to remove the tough fibers.  Bring a saucepan of water to a simmer with a pinch of salt and sugar.  Add the asparagus and simmer until just tender, time will vary with the size of your asparagus.  I am using the purple asparagus from my garden which is my favorite kind since it reminds me of the white asparagus available in Europe.

When ready to serve, gently cook the eggs.  Simmer a medium saucepan of water.  Prick a hole in the end of each egg.  Gently lower into the simmering water.  Cook for approx 4 ½ minutes, or to your liking.  Set each egg into an egg cup.  Remove the top with an Egg Clack or crack with a spoon.  Dunk the asparagus spears in the egg yolk and enjoy!