Essential Guide to Growing and Cooking with Herbs (Louisiana State University Press, 2009) edited by Katherine K. Schlosser is a compilation of herb profiles, recipes, uses, and histories by The Herb Society of America (HAS). Including plant origins, growing suggestions, succinct descriptions, and hand-drawn representations of the herbs, Schlosser’s collection is an effective aid to any herb enthusiast hoping to make the most out of their garden. Schlosser is a long-time member of HSA and the editor of Wild Flower, a journal produced by the North Carolina Native Plant Society. This excerpt shares a recipe by HSA member Mary Nell Jackson.
- 1 tbsp. butter
- 1/3 cup unseasoned bread crumbs 1/4 cup freshly grated Asiago cheese 1/2 tsp. dried thyme
- 16 oz. cream cheese, softened 1/3 cup butter, melted
- 2 cloves garlic, minced
- 1/2 tsp. Worcestershire sauce 2 tbsp. chopped fresh parsley
- tbsp. chopped fresh oregano 1 tbsp. chopped fresh thyme
- tsp. chopped fresh summer savory 2 tsp. snipped fresh chives
- 1/4 tsp. cracked black pepper
- 4 large eggs, room temperature
- Preheat oven to 350 degrees Fahrenheit
- Using 1 tablespoon butter, grease the bottom and half- way up the sides of a 9-inch springform pan. In a small bowl, combine bread crumbs, dried thyme, and grated cheese. Press the mixture into the bottom of the greased pan. Place springform pan on a baking sheet and bake for 10 minutes. Remove the pan to a wire rack to cool.
- In a quart bowl, with mixer at medium speed, beat cream cheese until ﬂuffy. Beat in melted butter, garlic, Worcestershire sauce, and herbs until well mixed. Add eggs one at a time, beating well after each addition. Pour the ﬁlling over the baked crust. Bake for 1 hour, then turn the oven o≠ and leave the door ajar, with the cheesecake inside. Allow cheesecake to sit in the warm oven for an additional 30 minutes, then remove to a wire rack to cool. Cover cheesecake with plastic wrap and store in refrigerator until the ﬁlling is set.
- Serve in very thin slices with crackers and garnished with a few fresh thyme sprigs.