HDP: Herbes de Provence

Aug 9th, 2013 | By | Category: beverages, blog, cook something
Herbes de Provence

Herbes de Provence, Image courtesy Savory Spice Shop

What do you get when you combine French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon?

You get that classic herb blend known as HDP, or Herbes de Provence. This blend was originally created in the South of France, and is has been a household name for hundreds of years.

A staple in daily cooking in French households, it is used on virtually every type of food and in every food preparation with great success.

Use Herbes de Provence on wild game, braised meats and especially in recipes containing red wine sauces, tomatoes or root vegetables. Try it in mashed potatoes or rub it on beef tenderloin before grilling.

It can also be used in sweet preparations, as in these simple syrup and tea from Savory Spice Shop, provided by Karen Aboussie:

Simple Syrup of Herbes de Provence

Ingredients:

Directions:
Whisk Lavender Vanilla Bean Sugar and water together in a small saucepan. Bring mixture to a boil, stirring to make sure sugar dissolves, and cook for 1 to 2 min. Remove from heat and add Herbes de Provence. Cover and allow mixture to steep until room temperature, about 20 min. Strain and store in a sealed container in the refrigerator. Use within 2 weeks.

Serving Suggestions:

Mix 1 Tbsp. syrup with 8 oz. club soda, seltzer water or sparkling wine. Drizzle over fruit or pound cake. Use in the recipe below.

Bumbleberry Breeze Iced Tea
Yields: 4 servings

Ingredients:

  • 6 cups water, divided
  • 4 tsp. loose leaf black tea (or 4 black tea bags)
  • 2 cups mixed fresh or frozen berries
  • 1 cup Herbes de Provence Simple Syrup*
  • 1 x lemon, juiced

Directions:
Bring 4 cups of the water to boil in a medium saucepan. Remove from heat, add black tea, cover and steep for 5 min. Strain and set tea liquid aside to cool. Add remaining 2 cups water and berries to a small saucepan and bring to a boil, then reduce heat and simmer for 5 min. Remove from heat and allow to cool for a few min. Add simmered berries to a blender and puree until smooth. Strain berry puree through a sieve to remove seeds and set aside. When tea and berry puree are both cool, combine them in a pitcher and add syrup and lemon juice. Set the mixture in the refrigerator to chill until ready to serve.

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