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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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recipes using lavender?
Anybody done anything with lavender? I made a lavender pound cake
last week that got great reviews, but I haven't made anything else. Regards, Dianna _______________________________________________ To reply, please remove "fluff" from my address. |
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recipes using lavender?
would love your recipe if you would post it thanks
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recipes using lavender?
In article >,
Dianna Visek > wrote: > Anybody done anything with lavender? I made a lavender pound cake > last week that got great reviews, but I haven't made anything else. > > Regards, Dianna > _______________________________________________ > To reply, please remove "fluff" from my address. I think I've seen it in some 'boutique' jams or jellies - like an accent - but have never used it myself. -- http://www.jamlady.eboard.com, updated 2-10-2006, How Much is Enough? |
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recipes using lavender?
In article >,
(Mary~~ Smokey) wrote: > would love your recipe if you would post it thanks > > --------------------------------------------------------------------- > <html> (html junk snipped) Please turn off your html. This is a text-based group. Maybe Dianna could mail the recipe to you or post it to rec.food.cooking or rec.food.baking. -- http://www.jamlady.eboard.com, updated 2-10-2006, How Much is Enough? |
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recipes using lavender?
In article >,
Dianna Visek > wrote: > Anybody done anything with lavender? I made a lavender pound cake > last week that got great reviews, but I haven't made anything else. > I've made lavender sorbet, but I still want to fiddle with the recipe; haven't come across lavender in quite a while, so I haven't had the chance. I first tasted it while walking through the Union Square Greenmarket in NYC and it was amazingly good, but I haven't replicated it as well as I'd like. I think it needed less lemon. At bottom is a recipe for lavender shortbread, a recipe I came across while researching the sorbet. I don't recall the source (it's been sitting on my hard drive for about six years). Lavender Sorbet Ingredients: 9 oz sugar 18 fl oz water 6 lavender heads juice from one lemon Method: Stir the sugar into 8 fl oz of the water, in a saucepan, until the sugar dissolves. Add the lavender heads. Bring to the boil, then add the juice of half the lemon, and allow to cool. Strain the liquid through a sieve, to remove the lavender heads, and add the remaining water. Taste to check the sweetness, and add more lemon juice if necessary. Put in a freezer-proof container and still-freeze. To still-freeze, it's best to use a large shallow container at first. Pour the liquid in, place it in the coldest part of the freezer, then wait for at least an hour (it may take longer depending on the freezer, mine took about 4 hours to start to freeze) until the mixture is just starting to freeze, with crystals on it. Working quickly, put the mixture in the blender or food processor, give it a quick process, then put it back to keep freezing. Repeat the processing twice more after another couple of hours each time. This breaks up the ice crystals to give a scoopable sorbet. Of course, if you have an ice-cream maker, you can use that. ------- Lavender Shortbread This is the purest form of shortbread--just butter, sugar and flour, but scented with the subtle perfume addition of lavender. I even leave out the salt because I think it detracts from their delicate butteriness. These cookies are perfect with tea or as an accompaniment to ice creams, sorbets, or fruit desserts. Be sure not to overbake them. If you pull them from the oven when they just begin to turn beige but not brown, they will be remarkably tender when they cool. 1/2 pound unsalted butter, chilled 4 teaspoons fresh lavender buds, or 2 teaspoons dried 1/2 cup sugar 2 cups all-purpose flour (spoon and level), 9 ounces 1. The lavender sugar. Fifteen minutes before you begin the dough, remove the butter from the refrigerator. Place the lavender buds in a clean spice grinder (rotary coffee mill) with 1/4 cup of the sugar and grind until fine. If you don't have a spice grinder, grind the entire quantity of sugar with the lavender in a blender or small food processor. 1. Mixing the dough. Transfer the sugar to the bowl of a heavy-duty electric mixer* fitted with a paddle and add the remaining 1/4 cup sugar (if you used a spice grinder) and the butter. Beat on low speed until the mixture is smooth and there are no detectable lumps of butter when you roll a teaspoon of it between your fingers, but do not beat it until it turns fluffy. Add the flour all at once. Continue to mix at low speed just until it forms a cohesive dough. 2. Rolling and cutting. Turn the dough out onto a lightly floured surface and press it firmly into a smooth rectangular block with no cracks. Dust it lightly with more flour and, using a rolling pin, roll it to a rectangle 9 inches X 12 inches and 1/4-inch thick, rotating the dough each time you roll to make sure it is not sticking to the surface. (If you prefer, you can roll the dough between sheets of plastic wrap or parchment paper). Using a straight edge and a pastry wheel or chef's knife, cut the dough into bars 11/2 inches X 3 inches (or cut out other shapes with cookie cutters). Use a spatula to transfer the cookies to a baking sheet lined with parchment paper, leaving 1/2-inch space between them on all sides. Refrigerate the cookies for at least 30 minutes before baking to allow the dough to rest. 3. Baking. Preheat the oven to 300 degrees. Bake the cookies until they are light sand color, not brown, about 22 to 25 minutes. Lift one with a small spatula to check the color of the underside, which should be just a shade darker then the tops. The cookies will be soft while hot. Cool the cookies on the pan. When completely cook, stack them in an airtight container and store at room temperature for up to 1 week. Makes 24 cookies Hand Mixing *If you don't have a heavy-duty electric mixer, you can mix the dough in a large mixing bowl with a wooden spoon, but you'll need to start with butter that is at room temperature. Mix the butter with the lavender sugar, then stir in the flour. Wrap the dough in plastic wrap and chill it for about 1 hour before rolling. Herb Substitutions * Omit step one, and in place of lavender add 4 teaspoons of finely chopped fresh rosemary, thyme or lemon thyme to the butter. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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recipes using lavender?
You might try <recipesource.com> and search for lavender. If there isn't
anything interesting there, try lavender to almost any bland or sugar cookie recipe. Snickerdoodles without the cinnamon might be a good place to start, or maybe scones with lemon zest. PLEASE post your results. Mike Acord Dianna Visek wrote: > Anybody done anything with lavender? I made a lavender pound cake > last week that got great reviews, but I haven't made anything else. > > Regards, Dianna > _______________________________________________ > To reply, please remove "fluff" from my address. |
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recipes using lavender?
For the pound cake, I cheated and used a Meijer-brand mix with 1
tablespoon of lavender flowers added. Someone at our Herb Society meeting referred to it as "heavenly"! Then I added 1 tablespoon lavender flowers to the following sugar cookie recipe (omitting the lemon peel) and made hearts for Vanentine's Day. I think the secret is to use a delicate hand so the result doesn't seem like eating cosmetics. Somewhere I read that lavender goes with chocolate, so I used chocolate mini-chips as part of the decoration. Sour-Cream Sugar Cookies Cream: 1/2 cup butter 1 cup sugar 1 tsp baking powder 1/4 tsp baking soda dash salt Add: 1/2 cup dairy sour cream 1 egg 1 tsp vanilla 1 tsp lemon peel (omitted) Mix in: 2 1/2 cups all-purpose flour Chill. Roll out 1/8 - 1/4" thick and cut into desired shapes. Decorate or sprinkle with sugar. Bake 7-8 minutes at 375 degrees on ungreased baking sheet. Thanks for the other great ideas! Dianna On Mon, 13 Feb 2006 22:13:31 GMT, Mike Acord > wrote: >You might try <recipesource.com> and search for lavender. If there isn't >anything interesting there, try lavender to almost any bland or sugar >cookie recipe. Snickerdoodles without the cinnamon might be a good >place to start, or maybe scones with lemon zest. PLEASE post your results. > Mike Acord > >Dianna Visek wrote: >> Anybody done anything with lavender? I made a lavender pound cake >> last week that got great reviews, but I haven't made anything else. >> >> Regards, Dianna >> _______________________________________________ >> To reply, please remove "fluff" from my address. _______________________________________________ To reply, please remove "fluff" from my address. |
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recipes using lavender?
Dianna Visek wrote:
> Anybody done anything with lavender? I made a lavender pound cake > last week that got great reviews, but I haven't made anything else. I had lavender ice cream at a wedding last summer.. HTH, Dan -- ~ Dan Woodford ~ www.saltandwoodsmoke.com Better living through preservation |
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