Dill

Also known as “dill-weed”, this herb combines well with potatoes, yogurt-dishes, dressing, fish, eggs, cucumbers and many vegetable stews.  Remove leaves and chop to add as a garnish.  The dill seed is often used for pickling.

Recipe List:
Kentucky Dill Dip
Mustard Caper Tartar Sauce
Dill Yeast Bread
Radish Tea Sandwiches with Creamy Dill Spread
Grilled Salmon with Fresh Dill Sauce


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Kentucky Dill Dip

From The Kentucky Fresh Cookbook

Ingredients:
1 cup sour cream
1 cup mayonnaise
2 Tbs minced onion or dried onion flakes
2 Tbs chopped fresh dill or 2 tsp dried
2 small cloves garlic, pressed, or 1/4 tsp garlic powder
1/2 tsp salt

Directions:
In a bowl, mix all the ingredients together.  Cover and refrigerate at least 2 hours before serving if using dried onion flakes. Makes about 2 cups.

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Mustard-Caper Tartar Sauce

From The Kentucky Fresh Cookbook

Ingredients:
1/2 cup mayonnaise
1/4 cup capers
2 Tbs Dijon mustard
2 Tbs chopped red or green onion
Juice of 1/2 lemon
1/4 tsp dried dill weed
1/2 tsp salt
1/2 tsp freshly ground black pepper
Dash hot sauce

Directions:
In a bowl, mix all the ingredients until well blended.  Refrigerate until ready to serve. Makes about 1 cup.

This tartar sauce is good with any type of fish cake, crab cake, or fish fillet.  If capers aren’t available, substitute old-fashioned dill relish. 

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Dill Yeast Bread

From Simply in Season

Ingredients:
1 Tbs dry active yeast
1/4 cup warm water
1 cup cottage cheese
2-4 Tbs fresh dill (chopped)
2 Tbs sugar
1 Tbs butter (melted) or oil
1 Tbs onion (minced)
2 tsp salt
1/4 tsp baking soda
1 egg
1 cup whole wheat bread flour
1/2 cup cornmeal
1-1 1/2 cups bread flour

Directions:
Stir active yeast and warm water together to dissolve yeast. Set aside.
In a small microwaveable bowl, heat cottage cheese until warm (not hot); place in large mixing bowl.
Add dill, sugar, butter (or oil), onion, salt, baking soda, and egg to the cottage cheese and mix together. Stir in yeast mixture.
Add flours and cornmeal to other ingredients, using enough white flour to handle easily.  Knead 8-10 minutes until smooth and elastic.  Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk.  Punch down and place into a well-greased 9 x 5-inch loaf pan.  Cover and let rise again until doubled, about 45 minutes.  Bake in preheated oven at 350 for 30-35 minutes.  Remove from pan and brush with milk for a soft crust.

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Radish Tea Sandwiches with Creamy Dill Spread

From Eating Well magazine

Ingredients:
4 oz reduced fat cream cheese or creamy goat cheese
2 Tbsp chopped fresh dill, plus sprigs for garnish
1 Tbsp capers, rinsed and chopped
1/8 tsp freshly ground pepper, plus more for garnish
12 slices cocktail size thin pumpernickel or rye bread
6-8 medium radishes, thinly sliced

Directions:
Mash cream cheese (or goat cheese), chopped dill, capers, and 1/8 tsp of pepper in a small bowl until well combined. Spread about 2 tsp of the mixture on each piece of bread. Top each with a few radish slices, a spring of dill, and a generous grinding of pepper. Makes 12 tea sandwiches.

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Grilled Salmon with Fresh Dill Sauce

Submitted by apprentice Cheryl Kastanowski

Ingredients:
Salmon fillets or steaks
Lemon pepper seasoning
1 c. mayonnaise
1/4 c. sour cream
2 tsp. Dijon mustard
1 tbsp. lemon juice
1/2 tsp. sugar
2 tsp. chopped fresh dill

Directions:
Season the salmon with a generous sprinkling of lemon pepper seasoning. Place on grill and cook until tender. I use the George Forman grill and it usually takes about 4 minutes. The amount of time can vary due to the thickness of the salmon.

Combine the remaining ingredients and whisk until blended. Serve with grilled salmon.

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