Carols & Crumpets herbal craft fair to feature shopping, decorating ideas

BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, November 28, 2012
11/28/12 at 4:20 AM

Get in the Christmas spirit at the Tulsa Herb Society's Carols & Crumpets on Saturday.

The event will be 8 a.m. to 3 p.m. Saturday at the Tulsa Garden Center, 2435 S. Peoria Ave. Admission is free.

Shop for the holidays, get decorating ideas and tips and enjoy the festive ambiance of the herbal craft fair.

Carols & Crumpets began as a formal English tea with tiered trays of herbal savory and sweet creations and crumpets.

And in the early days of the event, herbal vinegars were the hot product to sell. Later, organizers came up with the idea of selling chutneys, and both the vinegars and the chutneys have accelerated in appeal and flavor.

The cooking committee makes the flavorful condiments by submitting new and interesting combinations for testing and tasting. If they are approved by event organizers, they are sold to the public.

A bazaar was added the second year of Carols & Crumpets, and a variety of vendors from the surrounding four states have participated. Each brings its own unique items such as food products, scents, lace, wood, metal, wreaths, pins, poinsettias and loads of herbs.

Several years ago, when there appeared to be a surplus of greenery, a new THS booth was formed. It was christened the "Greenery Booth." By bundling excess greenery, it gave Carols & Crumpets a way to provide instant holiday home-decorating ideas.

The Snowflake Cafe will be open from 11 a.m. to 2 p.m. for lunch.

For more information, go to tulsaworld.com/tulsaherb.

Here are some recipes shared by the Tulsa Herb Society.

RASPBERRY WHITE CHOCOLATE BARS

1/4 cup sliced almonds
1/2 cup (1 stick) butter or margarine
1 (12-ounce) bag white chocolate chunks or 2 (6-ounce) bags white chocolate, chopped (divided)
2 eggs
1/2 cup granulated sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon almond extract or Amaretto
3/4 cup raspberry jam or raspberry spreadable fruit

1. Preheat oven to 325 degrees. Grease and flour 8- or 9-inch square pan. Toast sliced almonds in frying pan over low-medium heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of pan and set aside.

2. Melt butter and 1 cup of the white chocolate chunks (or half of the chopped white chocolate) together in small pan over very low heat, stirring constantly. When all has melted, set aside.

3. In small bowl of electric mixer, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white chocolate mixture. Add flour, salt and almond extract; mix at low speed until just combined. Spread half of batter into prepared pan. Bake 15 to 20 minutes or until light golden brown. Remove from oven, but leave oven on.

4. Meanwhile, stir remaining half of white chocolate chunks or pieces into remaining half of batter; set aside. Melt jam in small saucepan over low heat. Spread jam evenly over warm crust. Gently spoon teaspoonfuls of remaining batter over jam. (Some jam may show through batter.) Sprinkle with almonds. Return to oven; bake 30 to 40 minutes more, or until a wooden pick inserted in center comes out clean. Cool completely. Cut into bars. Makes 24.

BEST FRENCH ONION SOUP EVER

5 pounds sweet onions
1/2 cup (1 stick) butter
1 1/2 teaspoons freshly ground pepper
2 tablespoons paprika
4 tablespoons brown sugar
2 bay leaves
7 (16-ounce) cans beef broth, divided
1 cup dry white wine
3/4 cup Wondra flour (dissolves easily)
12 to 18 drops Tabasco sauce
2 teaspoons salt or to taste
Grated Swiss or mozzarella cheese
Kitchen Bouquet sauce (optional)

1. Melt butter in a 6-quart kettle. Add onions, sliced 1/3 inch thick, and cook uncovered over low heat about 1 1/2 hours, stirring occasionally. This caramelizes and sweetens the onions. Add spices and sugar. Cook 10 minutes.

2. Add 6 cans of broth and the wine. Bring to a boil. Dissolve flour in remaining broth and stir into soup. Reduce heat to low. Simmer 2 hours. Add Kitchen Bouquet to darken color, if desired. Add salt and Tabasco to taste. Refrigerate overnight to blend flavors.

3. Serve hot soup in round, hollowed-out sourdough bread bowls, topped with grated cheese. Place under broiler just a minute or so to brown the cheese. Or serve in traditional manner, in individual casseroles with slice of toasted French bread, topped with grated cheese and broiled to brown the cheese.

- submitted by Lois Galpin to the Tulsa Herb Society

PUMPKIN CHIP MUFFINS

1½ cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon salt
2 eggs, beaten
1 cup pumpkin (canned)
½ cup butter, melted
1 cup chocolate chips

1. Mix dry ingredients and set aside. Beat eggs in large bowl. Stir in pumpkin and melted butter. Slowly add dry ingredients. Fold in chocolate chips**.

2. Spoon into muffin pan. Bake at 350 for 20 to 25 minutes.

(**Or make very tiny muffins and push just one chocolate chip into the center of each before baking.)

- submitted by
Linda Connor to the Tulsa Herb Society
Original Print Headline: Fair festivities

Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com

Associated Images:

Find herbal crafts and gifts of all kinds at Tulsa Herb Society's Carols & Crumpets on Saturday. Courtesy