Lavender Recipes
Lavender Praline Ice cream (October 1999 - for One and half pint) The stock 2 oz (50gr) caster sugar 1/2 oz (13gr) lavender flowers For the ice cream 1/2 pt (290ml) milk 1 sprig of lavender 4 egg yolks 2 oz (50gr) caster sugar 1/2 pt (290ml) double/heavy cream lightly whipped Preparation First, make the praline. Put the sugar and the lavender into a sauce-pan and melt over medium heat until brown and caramelized. pour into a greased tray, cool and then pound to a fine powder. To make the ice cream bring the milk and lavender just to the boil, remove from heat, cover and leave to infuse for 30 min in a warm place. In the meantime beat together the egg yolks and sugar until creamy. Remove the lavender from milk and whisk the milk into the sugar mixture. Heat slowly, stirring constantly until the custard coats the back of a wooden spoon cool. Fold the whipped cream gently and thoroughly into the custard; Spoon into a deep freezing container, cover and freeze. When the ice cream is half frozen stir in the praline mixture then re-freeze. Stir well once more before the ice cream sets hard. |
| Recipe for Lavender Lemonade 1 1/2 cups sugar 5 cups water 12 stems fresh lavender 2 1/4 cups lemon juice BOIL 2 1/2 cups of water with the sugar. ADD the lavender stems and remove from heat. PLACE on the lid and let cool. When cool, add 2 1/2 cups water and the lemon juice. STRAIN out the lavender. SERVE the lavender lemonade with crushed ice and GARNISH with lavender blossoms. Serves 8 - From Claudia |
| Glazed Lavender Tea Cake (from Cooking Light magazine) 1 cup granulated sugar 5 Tbsp butter or stick margarine, softened 1/2 tsp vanilla extract 1 large egg 1 large egg white 1 3/4 cups all purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup plain, fat free yogurt 2 Tbsp finely chopped fresh lavender leaves Glaze: 1/3 cup sifted powdered sugar 1 tsp water 1/4 tsp vanilla extract 1. Preheat oven to 350F 2. To prepare cake, beat granulated sugar, butter, and 1/2 tsp vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg white, one at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. 3. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. 4. To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 10 servings (serving size 1 slice) |
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