--- In [EMAIL PROTECTED], [EMAIL PROTECTED] wrote:
>
> You can also give an essence to sugar using lemon, orange, or lime
zest.
> Grate the zest finely (for best results, use a fine microplane)
directly into
> the sugar, cover and do not disturb for a couple of weeks.
>
> Theresa
Hi, Theresa. Another essence that can be blended with sugar as well
as used separately in many baking and cooking projects is that of
Lavender. Using their blossoms they can be used in breads,
cheesecakes, quiches, fruit bowls and even in a liqueur. Here are
two recipes, courtesy of a collection by the Herb Lyceum at Gilson's
in Groton, MA. that I thought I would share. I hope everyone had a
nice Easter and Passover. Bob
Lavender Mint Cookies
1/2 cup shortening
1/4 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/4 cup honey
1 T lemon juice
2 1/3 cups all-purpose flour
8 lavender blossoms, chopped finely
1 tsp. baking soda
2 T mint, chopped
1/2 tsp. salt
Lavender Sugar:
1 cup sugar
6 lavender blossoms
-put these in a blender together until fine
In a mixing bowl, cream shortening, butter and sugar. Beat in egg,
honey, and lemon juice. Combine dry ingredients, add to creamed
mixture. Roll balls of dough in lavender sugar. Place 2 inches
apart onto greased baking sheets.
Bake at 350 degrees F. for 8-10 minutes or until lightly browned.
Lavender Honey
1 cup (335g) light colored, unflavored honey
1/4 cup (60ml) chopped fresh lavender blossoms
Warm but do not boil honey over low heat and stir in lavender
blossoms. Cool completely and pour into an airtight glass jar. Let
the mixture steep in a cool, dark place for at least 5 days.
To use, pour an appropriate amount of the honey into a strainer
placed over a small bowl and let stand. Discard the solids left in
the strainer.
*Be sure not to use wild honey or "blended honey"....these honeys
tend to have a strong taste that could overpower the lavender.
>
>
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