Loving Lavender
We are loving lavender! We stock a generous supply of dried lavender bunches in the studio ... that's how much we love it!
One of our summer weddings is being held at Scott's Barn, who offer a little bit of provence in Ontario. For the wedding florals, we'll be combining fresh lavender, pops of bold red blooms, luscious large white blooms, with whimsical fillers and greenery to give the wedding an organic feel and to match the location perfectly!
In this heatwave I thought I'd offer a little inspiration on how to enjoy lavender for more than it's beautiful fragrance. So aromatic, it can also be used in cuisine! How do you describe the flavor of lavender? It's piney and fragrant, and somewhat similar to rosemary.
Honey Lavender Ice Cream
2 cups heavy cream
1 cup half-and-half cream
2/3 cup mild honey
2 tablespoons dried edible lavender flowers
2 large eggs 1/8 teaspoon salt
Bring cream, half-and-half, honey and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender.
Clean saucepan; return mixture to cleaned pan, and heat over moderate heat.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
Pour into remaining hot cream mixture in saucepan, and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170-175 degrees on thermometer, about five minutes. Do not let boil.
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.
Chill, covered, until cold, at least three hours. Freeze custard in ice-cream maker according to machine directions.
Transfer ice cream to an airtight container and put in freezer to harden.
— Peggy Nelson
Easy Lavender Lemonade
1/4 cup dried lavender
1 cup boiling water
1 12-ounce can frozen lemonade concentrate
1 quart cold water
Cover lavender with boiling water. Let steep for 20 minutes.
Combine lavender infusion with frozen concentrate.
Add 1 quart cold water, stir and chill.
Options: To make sparkling lemonade, add 1 quart ginger ale, 7Up or other similar drinks in place of cold water.
— Peggy Nelson
Visit Peggy Nelson's food blog: The Lavender Apple
{The following recipes and more are from: Loving lavender: How to cook with these edible flowers}
One of our summer weddings is being held at Scott's Barn, who offer a little bit of provence in Ontario. For the wedding florals, we'll be combining fresh lavender, pops of bold red blooms, luscious large white blooms, with whimsical fillers and greenery to give the wedding an organic feel and to match the location perfectly!
{photo courtesy of Scott's Barn}
Honey Lavender Ice Cream
2 cups heavy cream
1 cup half-and-half cream
2/3 cup mild honey
2 tablespoons dried edible lavender flowers
2 large eggs 1/8 teaspoon salt
Bring cream, half-and-half, honey and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender.
Clean saucepan; return mixture to cleaned pan, and heat over moderate heat.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
Pour into remaining hot cream mixture in saucepan, and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170-175 degrees on thermometer, about five minutes. Do not let boil.
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.
Chill, covered, until cold, at least three hours. Freeze custard in ice-cream maker according to machine directions.
Transfer ice cream to an airtight container and put in freezer to harden.
— Peggy Nelson
Easy Lavender Lemonade
1/4 cup dried lavender
1 cup boiling water
1 12-ounce can frozen lemonade concentrate
1 quart cold water
Cover lavender with boiling water. Let steep for 20 minutes.
Combine lavender infusion with frozen concentrate.
Add 1 quart cold water, stir and chill.
Options: To make sparkling lemonade, add 1 quart ginger ale, 7Up or other similar drinks in place of cold water.
— Peggy Nelson
Visit Peggy Nelson's food blog: The Lavender Apple
{The following recipes and more are from: Loving lavender: How to cook with these edible flowers}
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