​​​​​Juniper Berry Vinaigrette

1 shallot

1 large garlic clove minced

1/3 bunch Italian parsley

1/4 tsp whole black peppercorns

​1/2 tsp fresh or dried juniper berries, crush using mortar & pestle

​1 cup extra virgin OO

​1/4 cup aged balsamic vinegar


​Put shallot, garlic, parsley, peppercorns, juniper berries, balsamic vinegar in blender or food processor, drizzle in the EVOO and puree until smooth.  If mixture is too thick add additional oil.  Season with salt & pepper.  Set aside.

Herbed Goat Cheese.

​8 oz. goat cheese cut into 1/4 inch disks with dental floss

​1 recipe of Juniper berry vinaigrette 

​1 tablespoon minced fresh dill

​j1 tablespoon finely ulienned fresh basil

​1/4 tsp crushed red pepper flakes

At this point you may leave your disks flat or roll into little balls


​Line your container with thin layer of vinaigrette.

​Nestle a layer of disks or little cheese balls in container with vinaigrette

​add fresh dill, basil, crushed red pepper and salt to taste

​continue layering until all are used and covered with the vinaigrette

​Cover & refrigerate for 24 hours

serve with crackers, or colonial bread (recipe follows)

Colonial Bread

This is a delightful, old fashioned, crumbly-textured bread.  It takes a minimum of kneading and mixes up very quickly.  Assemble all ingredients before starting the recipe.  I added

2 tablespoons  of fresh finely chopped herbs - whatever you have on hand.  I used onion chives & rosemary

Grease 2 straight sided bread pans well and line bottoms with parchment paper

1 package of active dry yeast 

​1/2 cup lukewarm water

​1 tsp sugar

​Spinkle yeast over warm water & sugar,  stir to blend

Leave until foamy

1 cup of regular oatmeal (not quick cook)

1/2 cup yellow or white organic cornmeal

2 tsps. salt

​2 tablespoons butter

1/4 cup brown sugar

1/2 cup milk

​1-1/2 cups boiling water


​Combine above ingredients in bowl of stand mixer

stir to mix well and cool to lukewarm

​Mix in yeast mixture

Mix together

3-1/2 cups of white unbleached flour
​2 cups of whole wheat flour

  • ​Add flour gradually to mixer until dough gets stiff
  • You may not use all of flour, let mixture be your guide
  • knead dough on medium setting for about 2-3 minutes until no longer sticky
  • ​If kneading by hand, knead for 10 minutes once all flour has been added
  • If dough feels sticky add a little flour​​, dough should feel smooth & elastic
  • put dough into well greased bowl, cover with damp cloth & let rise for approximately 1 hour
  • Punch down the dough and turn out onto floured surface.  Divide dough into two halves
  • ​Roll each half into an approximate rectangle  and roll up into loaf shape
  • turn ends under loaf to seal and place shaped loaves into bread pans with sealed ends on bottom
  • ​Let rise again in pans  until doubled in bulk about  1 hour

​Bake loaves at 375 for 45 minutes.  Enjoy!