Herbed Cucumber Dip with Borage Blossoms
Makes 3 cups of dip.
You need: 1 medium cucumber, peeled and shredded 1 tsp. white wine
vinegar ˝ tsp. soy sauce 3 dashes bitters Pinch sugar, optional Salt
Freshly ground white pepper 1 crushed garlic clove 2 tsp. finely chopped
fresh parsley 2 tsp. finely chopped Basil 1 tsp finely chopped fresh, or
dry dill weed 11/3-cup sour cream 2/3-cup plain yogurt Approximately 20
Mix all ingredients, except blossoms. Cover and refrigerate for 30 minutes. Sprinkle Borage blossoms before
serving. This dip is great with crackers, or Melba rounds. It also makes a nice accompaniment to fish
Bowle, a Traditional
May Day Punch
1 gallon apple cider or apple juice, fresh-made if possible
2 bottles sweet white wine
1/2 cup sugar
1 cup dried, preferably aged, sweet woodruff leaves
flowers and herbs for decoration
Heat two cups of apple cider or juice to boiling. Add the sweet woodruff, cover
and remove from heat. Let steep, mashing occasionally with a spoon, overnight.
Strain. In a bowl, mash the whole lemon, peel and all, with the sugar until a
fine pulp is rendered (this may take a while). Add the rest of the ingredients.
Chill and garnish with flowers and herbs, and orange slices studded with cloves.
Can also be garnished with a frozen apple juice ring made in a bundt pan and
filled with herbs and flowers.