STRAWBERRY BALM SYRUP
2 pt strawberries
3 c sugar; approximately
10 lemon balm sprigs, fresh
VARIATION:
Lemon Thyme Syrup:
2 pt raspberries; 4 half pints
3 c sugar; approximately
10 thyme sprigs, freshL
LAVENDER
ICE CREAM
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon orange liqueur
Make ice cream:
Bring cream, half-and-half, and lavender just to a boil
in a heavy saucepan. Pour through a fine sieve into a
measuring cup. Whisk together yolks, honey, and
orange liqueur in a bowl, then
add hot cream mixture in a slow stream, whisking. Pour
custard into pan and cook over moderately low heat,
stirring constantly, until slightly thickened and a
thermometer registers 175°F (do not let boil).
Pour custard through a fine sieve into a clean bowl and
cool. Chill, covered, until cold, at least 2 hours.
Freeze custard in an ice-cream maker. Transfer to an
airtight container and put in freezer to harden.
STEVIA EXTRACT
To make a liquid extract, combine 1 cup vodka with
3/4 cup macerated fresh stevia leaves in a jar with a lid. Shake everyday
for two weeks, then filter through a coffee filter. Label store in
cupboard. Add a drop to beverages.
LAVENDER CREAM BRULEE
2 cups heavy cream
2 tablespoons dried lavender flowers
4 egg yolks
1/2 cup plus 8 teaspoons granulated sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 325°F.
Combine the cream and the lavender leaves in a small heavy saucepan
over medium heat and bring to a simmer. Remove the pan from the heat
and let the mixture stand for 10 minutes.
Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized
bowl until well blended. Slowly add the cream mixture and whisk
constantly until it is blended. Strain the mixture through a fine
sieve then divide the mixture between 4 6-oz ramekins. Place the
ramekins in a baking pan and add enough hot water come half way up
the sides of the ramekins. Cover the pan with aluminum foil and bake
until the custards are just set, approximately 40 minutes. Do not
overbook or the custard will be "tough".
Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard(SHAKE
OFF EXCESS). Place
dishes on small baking sheet. Broil until sugar just starts to
caramelize, rotating sheet for even browning, about 2 minutes. Chill
until caramelized sugar hardens, about 2 hours.
DEBBIE'S ROSE-PETAL JAM
1 qt. fragrant
rose petals, pesticide free
3 c. water
1 pkg. Sure-Jell
2 tbsp. lemon juice
Red food coloring (optional)
4 c. sugar
Heat the petals and water to boiling. Steep for 20 minutes,
pushing petals into the liquid occasionally. Strain, and
reserve petals. Measure liquid, and add water to make 3
cups. Mix liquid with Sure-Jell, lemon juice, and a few
drops of red food coloring. In a large, stainless-steel pot,
bring the mixture to a boil over high heat. Add the sugar,
bring to a hard, rolling boil, and boil for exactly 1
minute. Immediately, remove from heat and stir in reserved
rose petals. Stir for a few minutes to prevent petals from
floating. Pour into sterilized jars and seal.
LEMON
VERBENA POUND CAKE
1 cup cake flour
½ t. baking powder
1/4 teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 t. milk
1 t. lemon extract
3 T. finely chopped fresh lemon verbena
Preheat oven to 325. In a bowl whisk together flour,
baking powder, salt, verbena. In another bowl with an
electric mixer beat butter and sugar until light and
fluffy. Beat in eggs, 1 at a time, beating well after
each addition, and beat in vanilla. Beat in half of
flour mixture. Beat in milk and lemon juice and beat in
remaining flour mixture until just combined. Spoon
batter into bundt pan, smoothing top, and bake in middle
of oven 45 to 55 minutes, or until golden brown on top
and a tester comes out clean. Cool cake in pan on a rack
15 minutes and invert onto rack to cool completely.
Lemon Glaze
½ cup plus 1 T. confectioners' sugar 1 T fresh lemon
juice In a small bowl whisk confectioners's sugar, a
little at a time, into lemon juice until smooth and
thick.
Serve cake at room temperature with strawberries.
MINT SYRUP
2 cups water
1 cup mint leaves, loosely packed
4 cups sugar Food coloring, optional
In a saucepan, bring the water to a boil. Remove the pan
from the heat, stir in the mint leaves, cover, and let
steep for 5 minutes. Strain out the leaves. Bring the
liquid to a boil again and add the sugar, stirring until
it is dissolved, simmer for 20 minutes, or until the
syrup is reduced by about a third. Add coloring if
desired. Pour the syrup into small, sterilized canning
jars and seal. Place the jars in a boiling-water bath
and process for 5 minutes. 1 ½ pints.
APRICOT LAVENDER CREPES WITH RIESLING
BATTER:
1+1/2 Tablespoons butter
1/2 cup milk
1+1/2 Tablespoons peanut oil
6+1/2 Tablespoons all-purpose flour
1 generous Tablespoon sugar
1 large egg
1/3 teaspoon fresh lavender blossoms
APRICOT FILLING:
14 dried apricots
1 cup riesling wine
1 cup water
1+1/2 teaspoons orange zest, grated
3 Tablespoons honey
RIESLING SAUCE:
1/2 cup riesling wine
1/2 cup water
1 cup sugar
1 Tablespoon orange zest
1/2 Tablespoon lime zest
1 teaspoon fresh lavender blossoms
1 pinch cream of tartar
GARNISH:
Flavoured whipped cream, optional
Lavender sprigs, for garnish
CREPE BATTER: Melt butter over moderate heat. Continue to heat until
butter is a light brown color Add milk and warm slightly. Transfer
mixture to a bowl. Beat in remaining ingredients until smooth. Refrigerate
for an hour or more. (This will make a more tender crepe). Batter should
be only slightly thicker than heavy cream; add milk to thin if
necessary. Cook crepes, stacking with plastic wrap or parchment in between to
prevent sticking. Refrigerate until ready to use.
APRICOT FILLING: Combine all ingredients in a saucepan. Simmer for
about a half hour, or until apricots are soft. Puree mixture in food
processor until almost smooth (there should still be some texture left).
Cool.
RIESLING SAUCE: Combine all ingredients in a saucepan. Bring to a boil,
stirring until sugar is dissolved. Brush down sides of saucepan with a
brush dipped in cold water to prevent crystallization. Cook, brushing
down occasionally, to 240 degree F. on a candy thermometer (Soft ball
stage). Remove from flame and plunge bottom of pot into ice water to stop
cooking. Chill.
To serve, roll 3 Tablespoons of filling inside each crepe, allowing two
crepes per portion. Line up crepes inside a buttered baking dish. Cover
with foil buttered on the inside. Heat in a 350 degree F. oven.
Transfer crepes to serving plates. Ladle sauce over and around crepes. Garnish
with whipped cream if desired, and lavender sprigs.
Serves 6.
HOMEMADE HONEY
9 white clover flowers
9 red clover flowers
2 wild pink
roses
2 lbs. sugar
1 pinch alum
1 cup water
1. Bring all ingredients except alum to a boil and stir slowly.
2. Stir 60 times (no more, no less). Add alum.
3. Strain
mixture through cheesecloth into clean sterilized 6 oz containers.
(From an old native of New Hampshire)
SWEET LAVENDER MINT VINEGAR
1 cup lavender mint leaves
Zest of 2 lemon
2 cups white vinegar
1/4 cup sugar
Put mint and lemon zest in a jar and fill with vinegar.
Seal jar and let stand 2-3 weeks in a cool dark place.
Shake from time to time. Strain and add sugar shake
until sugar is dissolved. Sprinkle on with fresh fruits.
CHOCOLATE MINT ICE CREAM
From Edible Flowers: Desserts & Drinks
½ cup mint flowers, coarsely chopped
¼ cup granulated sugar
½ cup water
juice of ½ lemon
3 egg yolks
3 cups half-and-half
3 ounces chocolate chips
Put the mint flowers, sugar and water into a heavy saucepan over a
low heat. Stir until sugar dissolves. Bring to a boil and simmer for
5 minutes. Remove from the heat and strain the syrup. Add lemon
juice to the strained liquid. Beat the egg yolks until light and
frothy. Slowly pour in the syrup, beating
constantly. Continue to beat until the mixture thickens.
Place the half-and-half and chocolate chips in a saucepan over a low
heat. Stir until the chocolate melts. Heat until the mixture is
almost to the boiling point, then remove from the heat and cool the
saucepan in a large bowl filled with ice cubes. Whisk the chocolate
and egg mixtures together. Pour into an ice cream maker. Freeze
according to manufacturer's instructions.
For a devilishly decadent presentation, serve with crème de menthe
drizzled over the ice cream.
Serves 6 to 8.
HOMEMADE VANILLA EXTRACT
Use 1 Vanilla Bean Split in half and put into a clean
glass jar with a tight fitting non metallic cap. Pour 1/4 cup of vodka or brandy
over the beans, Lightly invert the mixture every day for four weeks. You can
strain out your bean or keep them in there You can also add more vodka after you
have used about half of your extract Store away from direct sunlight.
ANISE
HYSSOP BUTTER COOKIES
From Edible Flowers: Desserts & Drinks
1 cup all-purpose flour
¼ cup plus 2 tablespoons confectioners' sugar
pinch of salt
7 ounces sweet (unsalted) butter, cold and cut into
small pieces
1 teaspoon vanilla
2 tablespoons anise hyssop flowers, minced
Fit a food processor with the plastic blade. Add flour, sugar and
salt. Add the butter and process until
ingredients are just combined, about 2 minutes. Add vanilla and
anise hyssop flowers, processing for an
additional 2 minutes. Remove the dough from the processor and shape
it into a ball. Roll it into a 1-inch think log and wrap it with
waxed paper. Refrigerate for 1 hour.
Preheat oven to 375F. Unwrap log and slice it into ¼-inch rounds.
Place cookies on an ungreased cookie sheet. Bake for 7 to 10
minutes, or until lightly golden. Delicious right from the oven.
Makes 36 cookies
MARSHMALLOW SWEETS
4 Tbsp. marshmallow roots
28 Tbsp. refined sugar
20 Tbsp. gum tragacanth or gum Arabic
2 cups water or orange flower water
1-2 egg whites, well beaten
Make up a tea of marshmallow roots by simmering them in a pint of water for
twenty to thirty minutes. Add additional water if it simmers down.
Strain out the roots. Heat the gum and marshmallow decoction (water)
in a double boiler until they are dissolved together. Strain with
pressure. Stir in the sugar as quickly as possible. When dissolved,
add the well-beaten egg white's), stirring constantly, but take off the heat and
continue to stir. Lay out on a flat surface. Let cool, and cut into
smaller pieces.
HERBAL SYRUP
2 cups water
1 cup your choose the herb
4 cups sugar
Food coloring, optional
In a saucepan, bring the water to a boil. Remove the pan
from the heat, stir in the mint leaves, cover, and let
steep for 5 minutes. Strain out the leaves. Bring the
liquid to a boil again and add the sugar, stirring until
it is dissolved, simmer for 20 minutes, or until the
syrup is reduced by about a third. Add coloring if
desired. Pour the syrup into small, sterilized canning
jars and seal. Place the jars in a boiling-water bath
and process for 5 minutes. 1 ½ pints
LAVENDER JELLY
Cheesecloth
4 TB dried lavender
4 TB powdered pectin
3 C apple juice
2 TB lemon juice
3 C brown sugar
Line a small sieve with double thickness of cheesecloth. Cut a 5 inch
square of cheesecloth, put lavender flowers in the center and tie up ends
to form a small bag. In a 6 quart saucepan, combine pectin and apple juice,
stirring until pectin is dissolved.
Set the pan over high and bring to a boil stirring constantly. Stir in the
lemon juice and sugar and drop in lavender bag. Boil for 2 minutes, stirring
constantly Remove bag. Strain through cheesecloth-lined sieve into
sterilized empty baby food jars. Makes 3-8oz jars
LAVENDER BLOSSOM MUFFINS
1 cup sugar
1 stick butter or margarine (1/4 cup)
2 eggs
1/2 cup milk
1/4 tsp. salt
1 tsp. baking powder
1 1/2 cup flour (sifted)
1/3 cup lavender blossoms (fresh are best but dried work well
too)
Directions.
Preheat oven to 350 degrees.
Cream butter with sugar, add eggs, milk, salt, baking powder
and flour. Beat well. Fold in lavender blossoms.
Grease muffin tin or use cupcake papers.
Fill cups 1/2 full.
Bake 1 2-1 8 minutes depending on size. They are done when
toothpick stuck in middle comes out clean.
While still hot, glaze with 1/2 cup powdered sugar mixed with
juice of lemon
Decorate with lavender blossoms. Let sit several
hours before serving.
Makes 12 small muffins, 8 regular.
ANISE HYSSOP BLOSSOM COOKIES
1/3 cup anise hyssop blossoms, fresh
3 eggs
1 cup sugar
1/2 teaspoon rosewater
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 325.
2. Line cookie sheets with foil and grease lightly.
3. Remove petals from anise hyssop blossoms.
4. Combine with sugar in food processor.
5. Chop briefly, 5 to 10 seconds. Set aside.
6. In mixer bowl, beat eggs until thickened.
7. Add sugar and flower petals and beat 5 minutes.
8. Add rosewater.
9. Sift together flour, baking powder, and salt.
10. Add to the egg mixture and beat for several minutes.
11. Drop batter onto prepared cookie sheet, 2 inches apart.
12. Bake for 15 minutes or until cookies are lightly brown on the
edges.
1 3. Cool for 5 minutes then transfer to cooling rack.
3 cups.
Mix liquid with Sure-Jell, lemon juice,
and a few drops of red food coloring.
In a large, stainless-steel pot, bring
the mixture to a boil over high heat.
Add the sugar, bring to a hard, rolling
boil, and boil for exactly 1 minute.
Immediately, remove from heat and stir
in reserved rose petals.
Stir for a few minutes to prevent petals
from floating.
Pour into sterilized jars and seal.
LAVENDER SCENTED POTS DE
CREME
by Gourmet
Sleuth
This delicate dessert is scented with dried lavender flowers. The
flowers are heated with the creme and allowed to stand to absorb the
scent. The flowers are later strained out and discarded.
2 cups half and half
1/2 teaspoon vanilla extract
6 egg yolks
2 tablespoons dried lavender flowers
1/2 cup sugar
1/8 teaspoon salt
Combine the cream and the lavender flowers in a small heavy saucepan
over medium heat and bring to a simmer. Remove the pan from the heat
and let the mixture stand for 10 minutes
Beat egg yolks until they are lemon colored. Beat in the sugar,
salt, then 1/4 cup of the warm cream mixture
Gradually beat in the rest of the creme stirring constantly. Strain
the mixture into a large 4-cup measuring cup.
Place 6 - pots de creme cups (soufflé, or custard cups) in a large
roasting pan. Divide the mixture evenly into the cups. Pour enough
hot water in the pan to come halfway up the sides of the dishes.
Cover the pan with aluminum foil or cover with the pot lids. Place
in oven and bake at 350°F until the custard is just set around the
edges, approximately 20 - 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow
them to cool for approximately 30 minutes. Then, cover and chill in
refrigerator at least 2 hours and as long as overnight.
LAVENDER JELLY
5 tablespoons culinary lavender flowers
4 tablespoons powdered pectin
3 cups apple juice
2 tablespoons lemon juice
1 cup sugar
2 cups brown sugar
Cheesecloth
Place lavender flowers within a square of cheesecloth and tie ends
to close and form a bag.
Combine the pectin and apple juice in a 6-quart saucepan, stirring
until dissolved. Over high heat, bring to a boil, stirring
constantly. Stir in brown sugar and lemon juice and drop in the
lavender flower bag.
Boil for for 3 minutes, stirring constantly.
Remove bag and strain mixture through a sieve lined with a double
thickness of cheesecloth and pour directly into sterilized 8 ounce
jars.
GARDEN PARTY MINTS
2 1/4 Cup Powdered Sugar
4 t. Whole Milk
2 T. Melted Butter
4 drops Peppermint Essential oil
1 ½ T. finely chopped chocolate mint leaves
8 oz Semisweet Chocolate
Mix powdered sugar, milk and butter, when smooth add
chopped mint and peppermint essential oil. Form into
patties and chill. Melt chocolate in double boiler. Dip
patties into chocolate and allow to set.
LAVENDER-LEMON TEA CAKES
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup almonds
1 1/2 cups sugar
Finely grated zest and juice of 2 lemons (1/3 to 1/2 cup juice)
1/2 cup unsalted butter, at room temperature
6 eggs, at room temperature
1/2 cup buttermilk
2 tablespoons dried lavender flowers
Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch
disposable aluminum loaf pans.
Sift together the flour, baking powder, and salt onto a piece of
waxed paper. Set aside.
In a food processor, grind the almonds with 2 tablespoons of the
sugar. Set aside.
Combine the remaining sugar and the lemon zest in a mixing bowl.
With your hands, rub the lemon zest into the sugar. Add the butter.
With a wooden spoon or electric mixer set on medium-high speed, beat
for about 3 minutes, or until very light and fluffy. Add the eggs
one at a time, beating for about 30 seconds after each addition and
scraping down the sides of the bowl as necessary. Beat in the lemon
juice.
Add half of the flour and beat in on low speed. Add all of the
buttermilk, and then the remaining flour, beating on low speed after
each addition just until the ingredients are blended. Finally, add
the ground almonds and lavender flowers, again mixing just until
combined. Spoon the batter into the prepared pans and smooth the
tops with the back of a spoon.
Bake for 55 to 60 minutes, until the top is golden brown and a
2 CUPS half and half
3 tablespoons
dried lavender
flowers
6 egg yolks loaf cakes. Use a sugar glaze and
sprinkle with a few lavender buds before glaze sets.
Food for Friends: Gifts from Your Kitchen for Every Season and Every
Reason
October 2000
Sally Pasley Vargas
LAVENDER POT DE CREME
2 cups light cream (half and half)
3 tablespoons dried lavender flowers
6 egg yolks
1/2 cup granulated sugar
1/8 teaspoon salt
whipped cream (optional)
candied violets (optional)
1. Preheat oven
to 350°F
(180°C). Have a
large pot of
kettle of hot or
boiling water
ready. (See step
6 pertaining to
"water bath").
2. In a medium
saucepan, heat 1
3/4 cups of the
light cream
(half and half)
with lavender
flowers until
cream is
scalding. Do not
boil. Remove
from heat and
set aside.
3. Beat egg
yolks until they
are
lemon-colored.
Beat in the
sugar, salt, and
the remaining
cream.
4. Gradually
beat the hot
cream into the
egg yolk
mixture,
stirring
constantly.
5. Strain the
mixture into a
large 4-cup
measuring cup.
6. Place six
pots de crème
cups (or small
soufflé cups,
custard cups or
ramekins) in a
large roasting
pan. Divide the
mixture evenly
into the 6 cups.
Pour enough hot
or boiling water
in the pan to
come halfway up
the sides of the
cups (this is
called a "water
bath"). Cover
the pan with
aluminum foil
or, if
available, cover
the pots with
individual lids.
Place in oven
and bake at
350°F (180°C)
until the
custard is just
set around the
edges,
approximately 30
to 35 minutes.
7. Carefully
remove the pan
(the water will
be very hot!)
from the oven.
Leave pots de
crème in pan in
water bath, and
allow the pots
de crème to cool
to room
temperature.
Then remove the
pots de crème
from water bath;
cover them with
plastic wrap and
chill in
refrigerator for
at least 2 hours
or overnight.
8. Serve chilled
pots de crème
with a spoonful
of whipped cream
and candied
violet. NOTE:
The pots de
crème may be
chilled in
refrigerator for
up to 2 days,
covered with
plastic wrap.
From New York’s Fresco
restaurant
MINT JELLY
Makes
about 3 pints
Other herbs may be substituted for the mint in this
recipe. Fresh or dried Robert's Lemon Rose geranium leaves give it a light rose
flavor and a honey gold color.
2 cups firmly packed fresh mint, or 1 ounce dried4 cups
water (for dried herbs use 4 1/3 to 4 ½ cups water)
2 2/3 cups sugar
1 package Sure-Jell Light Fruit Pectin
If using fresh herbs. wash the leaves and stems. Finely
chop or crush and place in saucepan. Add the water and bring quickly to a boil.
Remove from heat, cover, and let stand 10 minutes. Strain.
Measure 3 3/4 to 4 cups of this mint tea. Mix 1/4 cup
sugar and the fruit pectin in a small bowl, then stir the mixture into the tea.
Bring to a full rolling boil over high heat, stirring constantly. Quickly stir
in the remaining sugar. Bring back to a full boil and boil 1 minute
longer, stirring constantly. Remove the pan from the heat.
Skim off any foam.
Fill clean canning jars (prepared according to package
directions) immediately to within 1/8 inch of the top, Wipe jar rims and
threads. Cover quickly with lids, and screw the bands
on tight. Process in a boiling water bath with 2 inches of
water over the tops of the jars. Process 10 minutes for half-pints and 15
minutes for pint.
LAVENDER SCONES
The lavender scones are best served
slightly warm with unsalted butter or with fruit
preserves.
Yield: 1 dozen scones
Ingredients
1/2 cup buttermilk
1 whole egg
1 tablespoon granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon salt
1/4 cup unsalted butter (very cold and cubed)
1/2 teaspoon dried lavender buds* (minced)
Directions
Preheat oven to 375°.
In a large bowl, whisk the dry ingredients together.
Using forks cut the cold butter into the dry ingredients
until it has the consistency of coarse corn meal.
In a separate bowl, whisk the buttermilk and eggs
together and then add to the dry ingredients. Press the
mixture into a 1-inch high round. Be careful not to
knead or over-work the dough.
Cut the dough into 12 wedges and place on a
parchment-lined baking sheet.
Bake for 25 minutes until lightly browned. Serve warm or
at room temperature.
CHAMOMILE TEA COOKIES
1/4 cup dried chamomile flowers
½ cup softened butter
1 cup sugar
2 eggs
½ teaspoon vanilla extract
1 3/4 cups flour
Heat oven to 350 degrees. Chop the chamomile blossoms and set aside. Cream the
butter and sugar, then beat in the eggs and vanilla. Stir in the flour and
chamomile flowers. Drop by small teaspoonfuls on a lightly greased
cookie sheet. Back 9-10 minutes.
MINT SYRUP
2 cups water
1 cup mint leaves, loosely packed
4 cups sugar Food coloring, optional
In a saucepan, bring the water to a boil. Remove the pan from the heat, stir in
the mint leaves, cover, and let steep for 5 minutes. Strain out the leaves.
Bring the liquid to a boil again and add the sugar, stirring until it is
dissolved, simmer for 20 minutes, or until the syrup is reduced by about a
third. Add coloring if desired. Pour the syrup into small, sterilized canning
jars and seal. Place the jars in a boiling-water bath and process for 5 minutes.
1 ½ pints
MINT SAUCE FOR FRUIT
½ c. honey 1/4 c. water 2 T. fresh lime juice
2 T. fresh mint leaves, chopped Pinch of salt
Dissolve honey in boiling water. Add remaining ingredients and boil for 1
minute. Remove from heat, cover, and steep until cool, strain. Pour over fresh
melons, berries, or kiwis. Allow fruit to marry in sauce before serving.
LAVENDER SORBET
4 cups water
1 3/4 cups sugar
2 teaspoons dried lavender blossoms OR mint or rose petals 2 teaspoons fresh
lemon juice
Bring first 3 ingredients to boil in heavy medium saucepan over high heat,
stirring until sugar dissolves. Boil without stirring until syrup is reduced to
4 cups, about 8 minutes. Strain syrup into medium bowl. Chill syrup until cold,
about 2 hours. Transfer to ice cream maker. Add lemon juice. Process according
to manufacturer's instructions. Transfer to covered container, freeze until
firm, about 2 hours. Makes about 1 quart
HONEY AND ROSEMARY CREAM BRULEE
7 egg yolks
2 oz. sugar
2 oz. honey
2 cups half and half
3 sprigs rosemary
3-t tbsp vanilla sugar (or plain sugar)Preheat oven to 350 degrees. Put cream and milk into a saucepan with the rosemary sprigs. Bring to a boil and turn off. Let stems steep for about 15 minutes. Beat the egg yolks, sugar and honey until smooth. Pull sprigs out of the cream and milk then pour into four one cup ramekins. Use a spoon to skim off any foam from the top of the dishes. Set into a baking pan, add enough hot water to reach halfway up the sides. Place in oven and bake 25 - 30 minutes or until they are set. Test by jiggling the dish. You can also test it with a thermometer. A custard is set at 165 degrees, let cool in water bath. Refrigerate for a few hours or overnight.
Before serving, sprinkle tops with a thin layer of granulated sugar and caramelize under a high temperature broiler. If you use a broiler (like I did) you may want to take out a little protection for your creme brulee container. broiling took maybe 60-90 seconds. I took them out of the oven and let them sit for about five minutes before eating. The real test? The crack.Crack your spoon down on the top. You should hear the sugar crack.
BLUEBERRY LAVENDER SCONES
Makes 8
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into
pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1/2 teaspoon dried lavender buds (minced)
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
1. Adjust rack to center of oven, and heat to 400
degrees. Place a Silpat baking mat on a baking sheet,
and set aside.
2. In a large bowl, sift together flour, 3 tablespoons
sugar, baking powder, and salt. Using a pastry blender,
or two knives, cut in butter until the largest pieces
are the size of small peas. Stir in blueberries lavender
and zest.
3. Using a fork, whisk together cream and egg in a
liquid measuring cup. Make a well in the center of dry
ingredients and pour in cream mixture. Stir lightly with
fork just until dough comes together. Turn out onto a
lightly floured surface, and knead a few times to mix
well.
4. Pat dough into a 6-inch square about 1 1/4 inches
thick. Using a floured knife, cut into four 3-inch
squares. Cut squares in half on the diagonal to form
eight triangles. Transfer to prepared baking sheet.
Brush tops with cream and sprinkle with sugar. Bake
until golden brown, 20 to 22 minutes. Transfer scones
from baking sheet to wire racks to cool.
FRESH
LEMON-LAVENDER
ICE CREAM
3/4 cups
granulated sugar
8 egg yolks
2 lemons, zest
2 cups heavy
cream
½ cup fresh
lavender
2 cups whole
milk
4 TB lemon zest
or lemon verbena
leaves
12 small sprigs
fresh lavender
In a saucepan,
combine lemon
zest, lavender,
milk, and cream.
Bring to a boil.
Steep for 20
minutes. Strain.
Whisk the egg
yolks and sugar
together. Whisk
1 cup of the hot
cream into the
egg mixture. Mix
thoroughly. In a
steady stream,
slowly add the
egg mixture to
the hot cream
mixture.
Continue to cook
for 4 minutes,
stirring
occasionally.
Remove from the
heat and cool
completely.
Strain the
mixture. Add the
mixture to the
electric ice
cream maker.
STEVIA
BANANA CAKE
3 cups flour
1 1/4 tsp. salt
½ cup raisins
4 ½ tsp. green
stevia powder
4 ½ tsp. baking
powder
3 eggs,
separated
1 cup milk
½ cup vegetable
oil
2 ½ tsp. vanilla
extract
2 very ripe
bananas mashed
Beat egg whites
until stiff. In
a separate bowl,
mix egg yolks,
bananas, milk,
oil and vanilla
extract. Sift
dry ingredients
together in a
bowl then add to
egg/banana
mixture and beat
until combined.
Mixture should
be a little
stiff. Fold in
the egg whites.
Pour into an 8
inch round pan
and bake at 350
C for 40 min. |
Sweet Herbal Recipes
