Post by ladyjay on Dec 23, 2007 10:22:33 GMT -5
A Collection of Seasonal Recipes to Enchant and Inspire all the Senses
For tasting...
Lavender sugar
Make this like vanilla sugar
Put a dozen or so lavender heads in a jar of fine sugar.
Leave it for a couple of weeks and you will have delicately scented sugar that can be used in cakes, fruit salad etc.
Candied Violets
Violet flowers and leaves
An egg white
Sugar
Brushes
1. Wash the violets and leaves, and let dry.
2. Seperate the egg. Put yolk away for other use.
3. Dip small brush in egg whites and paint petals front and back.
4. Sprinkle sugar on the violets covering them completely.
5. Put the violets on waxed paper to dry.
6. You can do the leaves in the same manner.
Candied Sugared Rose Petals
Rose petals must be dry and clean.
Dip both sides in slightly whipped white of egg
then coat both sides of the petals immediately with granulated sugar
and lay carefully on waxed paper.
Allow to dry thoroughly before packing in boxes.
To hasten drying, turn the petals once.
They will keep for a year.
Victorian Lavender Cookies W/ Rose Water Icing
Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 teasthingy lavender, crushed
1 1/2 cups flour
2 teasthingys baking powder
1/4 teasthingy salt
For Icing:
2 cups powdered sugar
5 1/2 teasthingys water
6 1/2 teasthingys rose water
Serves / Yields About 4 dozen
Preparation Instructions
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teasthingys onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water.
Drizzle over the cookies after they have cooled.
Lavender Biscuits
~ 5 oz butter (wt.)
~ 4 oz fine sugar (wt.)
~ 1 egg
~ 6 oz self raising flour (wt.)
~ 1 tablesthingy lavender flowers
Cream the butter and sugar, mix in the beaten egg,
then mix in the flowers and flour.
Place small heaps on a greased baking tray
and bake at 350F/170C for about 15-20 minutes.
Lavender Lemonade
~ 1 pint water
~ 1 oz lavender flowers (wt.)
~ 8 oz sugar (wt.)
~ Juice of 4 lemons
Pour boiling water over the lavender flowers
and allow to infuse for about 20 minutes.
Then add sugar and lemon juice, and chill.
Store in the 'fridge.
To make up, mix about 1 part of the syrup to 4 parts water, serve with ice.
Lavender Sponge Cake
~ 5 oz self raising flour (wt.)
~ 3 oz butter (wt.)
~ 3 oz lavender sugar (wt.)(see above recipe)
~ 1/4 cup milk
~ 2 beaten eggs
Cream the butter and sugar until fluffy,
then beat in the eggs one at a time.
Fold in the flour.
Pour the mixture into two 7" sponge tins.
Bake at 17C/325F for about 10 - 15 minutes until just browned.
Sandwich together with raspberry jelly,
or else with lavender buttercream made by
creaming 3 oz butter with 3 oz lavender sugar
and a few drops of lemon juice.
Rose Petal Jam
~ 1 lb. profusely scented red or pink petals
~ 2 c. water
~ 2 1/2 c. very fine sugar
~ Juice of one lemon
Make sure you remove the white base from each petal.
Rinse and wash the petals thoroughly.
Boil the water in a large saucepan. Reduce to a simmer,
then add the rose petals.
(The mixture will bubble up alot, so don't have the pan more than half full).
Simmer for 5 minutes or until petals are soft.
Add the sugar and lemon juice.
Bring to a boil an simmer for 30 minutes,
stirring frequently until sugar is dissolved and the mixture begins to thicken like honey.
Allow the mixture to bubble up well. When the bubbles turn to foam, test for setting point.
To do this, remove the pan from the stove and put a small sthingyful of the jam on a cold saucer,
allow to cool and push to the surface; if it wrinkles its ready.
Allow to cool slightly, then put into sterilized jars and seal.
Makes two one pint jars.
VooDoo Doll drink (Adults only)
~ 1/2 oz Vodka
~ 1/2 oz Chambord raspberry liqueur
~ Fresh orange juice
~ Cranberry juice
In a tall glass mix ingredients with ice,
serve over ice with orange slice.
Seasonal Recipe
For tasting...
Lavender sugar
Make this like vanilla sugar
Put a dozen or so lavender heads in a jar of fine sugar.
Leave it for a couple of weeks and you will have delicately scented sugar that can be used in cakes, fruit salad etc.
Candied Violets
Violet flowers and leaves
An egg white
Sugar
Brushes
1. Wash the violets and leaves, and let dry.
2. Seperate the egg. Put yolk away for other use.
3. Dip small brush in egg whites and paint petals front and back.
4. Sprinkle sugar on the violets covering them completely.
5. Put the violets on waxed paper to dry.
6. You can do the leaves in the same manner.
Candied Sugared Rose Petals
Rose petals must be dry and clean.
Dip both sides in slightly whipped white of egg
then coat both sides of the petals immediately with granulated sugar
and lay carefully on waxed paper.
Allow to dry thoroughly before packing in boxes.
To hasten drying, turn the petals once.
They will keep for a year.
Victorian Lavender Cookies W/ Rose Water Icing
Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 teasthingy lavender, crushed
1 1/2 cups flour
2 teasthingys baking powder
1/4 teasthingy salt
For Icing:
2 cups powdered sugar
5 1/2 teasthingys water
6 1/2 teasthingys rose water
Serves / Yields About 4 dozen
Preparation Instructions
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teasthingys onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water.
Drizzle over the cookies after they have cooled.
Lavender Biscuits
~ 5 oz butter (wt.)
~ 4 oz fine sugar (wt.)
~ 1 egg
~ 6 oz self raising flour (wt.)
~ 1 tablesthingy lavender flowers
Cream the butter and sugar, mix in the beaten egg,
then mix in the flowers and flour.
Place small heaps on a greased baking tray
and bake at 350F/170C for about 15-20 minutes.
Lavender Lemonade
~ 1 pint water
~ 1 oz lavender flowers (wt.)
~ 8 oz sugar (wt.)
~ Juice of 4 lemons
Pour boiling water over the lavender flowers
and allow to infuse for about 20 minutes.
Then add sugar and lemon juice, and chill.
Store in the 'fridge.
To make up, mix about 1 part of the syrup to 4 parts water, serve with ice.
Lavender Sponge Cake
~ 5 oz self raising flour (wt.)
~ 3 oz butter (wt.)
~ 3 oz lavender sugar (wt.)(see above recipe)
~ 1/4 cup milk
~ 2 beaten eggs
Cream the butter and sugar until fluffy,
then beat in the eggs one at a time.
Fold in the flour.
Pour the mixture into two 7" sponge tins.
Bake at 17C/325F for about 10 - 15 minutes until just browned.
Sandwich together with raspberry jelly,
or else with lavender buttercream made by
creaming 3 oz butter with 3 oz lavender sugar
and a few drops of lemon juice.
Rose Petal Jam
~ 1 lb. profusely scented red or pink petals
~ 2 c. water
~ 2 1/2 c. very fine sugar
~ Juice of one lemon
Make sure you remove the white base from each petal.
Rinse and wash the petals thoroughly.
Boil the water in a large saucepan. Reduce to a simmer,
then add the rose petals.
(The mixture will bubble up alot, so don't have the pan more than half full).
Simmer for 5 minutes or until petals are soft.
Add the sugar and lemon juice.
Bring to a boil an simmer for 30 minutes,
stirring frequently until sugar is dissolved and the mixture begins to thicken like honey.
Allow the mixture to bubble up well. When the bubbles turn to foam, test for setting point.
To do this, remove the pan from the stove and put a small sthingyful of the jam on a cold saucer,
allow to cool and push to the surface; if it wrinkles its ready.
Allow to cool slightly, then put into sterilized jars and seal.
Makes two one pint jars.
VooDoo Doll drink (Adults only)
~ 1/2 oz Vodka
~ 1/2 oz Chambord raspberry liqueur
~ Fresh orange juice
~ Cranberry juice
In a tall glass mix ingredients with ice,
serve over ice with orange slice.
Seasonal Recipe