Lavender Cheesecake and other lav recipes plus

[Dee]

1. Lavender Cheesecake

Crust

1½ cups total graham cracker and/or gingersnap crumbs

½ cup melted butter

¼ cup sugar

½ cup chopped walnuts

Filling

24 oz softened cream cheese

1½ cups sugar

6 eggs

2 cups sour cream

2 tbsp cornstarch

1 tbsp lemon juice

1 tbsp crushed dried lavender buds

¼ tsp vanilla extract

 

Topping

8 oz sour cream

1½ tbsp sugar

1 tsp whole dried lavender flowers

¼ tsp vanilla extract

 

 

Preheat oven to 350°F. Combine the crust ingredients and press firmly into the bottom and up 2-inches of the sides of a 9-inch springform pan. Chill.

 

With mixer on high speed, beat the cream cheese and sugar till smooth. With mixer on low, add the eggs, sour cream, cornstarch, lemon juice, lavender, and vanilla. Blend all ingredinets on medium speed for 3 minutes. Pour the mixture into the chilled crust and bake for 1 hour. Turn off the oven and leave cake in for 30 minutes longer. Remove and let cool in pan. Chill.

 

Mix sour cream with the remaining 3 ingredients and spread over the top of the cheeescake. Cover and refrigerate. To serve, remove the rim of the pan, loosen the cheesecake from the bottom and slide onto a plate.

 

 

2. Lemon Balm Cheesecake

Ingredients

6 egg whites, beaten stiff

¼ lb plus 2 tbsp butter

½ cup plus 2 tbsp sugar

6 egg yolks

12 oz soft cream cheese

1 cup ground almonds

2 tsp chopped dried lemon balm or 4 tsp fresh

2 tsp each grated lemon and orange rind or 4 tsp either one

2 tsp finely ground marigold or calendula petals

 

Beat egg whites till stiff. Cream butter, sugar, yolks and cheese together. Add herbs, rinds and almonds. Fold in beaten egg whites and place in a greased angel-food tube pan. Bake at 325°F for 55 minutes. Cool for 10 minutes, then invert onto a plate.

 

3. Lavender Creme Brulee

 

If you love lavender and love creme brulee, this dessert will instantly WOW you!

 

 

 

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4 cups heavy cream

1 tablespoon dried lavender flowers*

8 egg yolks

3/4 cup sugar, divided

 

*Available in health food stores or use your home-dried flowers

 

Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.Place custard cups in a shallow ovenproof roasting or baking pan.

 

In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.

 

In a large bowl, whisk together the egg yolks and 1/2 sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.

 

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

 

Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

 

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

 

When ready to serve, sprinkle approximately 2 teaspoons of remaing sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaing a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

 

If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving.

 

Makes 6 to 8 servings (depending on size of custard cups).

 

 

4. Lavender Jelly

 

3 1/2 cups water

1 cup dried lavender flowers*

Juice of 1 lemon

1 (1 3/4-ounce) box powdered pectin

4 cups sugar

 

*Available in health food stores or use your home-dried flowers.

 

In a large saucepan over medium-high, heat bring water just to a boil. Stir in lavender flowers; remove from heat and let steep for 10 minutes. Strain mixture into a deep preserving kettle, discarding the solids. Stir in the lemon juice and pectin; continue stirring until the pectin is dissolved.

 

Over the highest possible heat, bring the mixture to a boil; add sugar. When the solution returns to a hard rolling boil, time it for 2 minutes, stirring occasionally. After 2 full minutes, transfer the jelly to hot sterilized glasses and seal according to manufacturer's suggestions.

 

Makes five 1/2 pints.

 

 

5. Lavender Hazelnut Bread.

 

1/4 cups warm water (110 degrees F.)

1 tablespoon olive oil

1 1/2 tablespoons honey

1 tablespoon coarsely chopped fresh lavender flowers or 3/4 tablespoon dried lavender flowers

1 1/2 teaspoons salt

1/2 cup coarsely chopped hazelnuts*

3 1/4 cups bread flour or unbleached all-purpose flour

3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)

Cornmeal (optional for dusting pan)

 

* You may substitute nuts of your choice.

 

Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

 

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

 

After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

 

Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).

 

Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the loaves on a wire rack until cooled.

 

 

6. Stuffed Nasturtiums

 

* Nasturtium flowers are more than just beautiful: they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. They are an excellent addition to salads as is, and the unopened flower buds are a good substitute for capers when pickled.

 

You Will Need:

Nasturtium flowers, about four per person, or whatever is available

1 block of cream cheese, room temperature

1 clove of garlic, minced fine

1/2 Tablespoon chives, fresh if you have them

1 Tablespoon fresh chopped lemon verbena or lemon balm

(or lemon thyme, lemon basil, lemon catnip.....etc.)

 

How To:

1. Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.

2. Mix cream cheese thoroughly with herbs. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick.

3. That's it! Ready to serve.

 

Stuffed Nasturtiums 2

 

You will need:

Nasturtium blossoms Guacamole Egg Yolk, prepared as for deviled eggs Cream cheese Yogurt cheese

 

Fill blossoms with guacamole. With a cake decorating bag, and a large star point tip, Pipe egg preparation into blossoms, use the same process with the cheeses. Use these goodies on appetizer trays, or as a tasty garnish for steak, other beef dishes, or Mexican dishes. Figure 2 to 3 stuffed blossoms per person.

 

 

7-8 and 9.

Rose Petal Ice Cream

 

Yield: approx. 3 cups

 

Ingredients:

 

1 cup heavy cream

1 cup whole milk

1 cup sugar

5 large egg yolks

1 ½ cups loosely packed, very fragrant old rose petals, washed and spun dry

Method:

 

1) Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled.

 

2) Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.

 

3) Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.

 

4) Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine, following the manufacturer’s instructions.

 

Lavender Ice Cream

 

1 cup milk

1 cup whipping cream

1/3 cup sugar

sprig of lavender blossoms

1/4 teaspoon salt

1/4 teaspoon vanilla

 

Heat the milk, cream, sugar and lavender but not to a boil. When the sugar has dissolved and the lavender has steeped, taste the flavor before adding the vanilla. It should be strong enough for a true lavender flavor. Remove the sprig. Add the salt and vanilla. Freeze according to directions and serve.

 

Mint Flower Ice Cream

 

Yield: 6 servings

 

1/2 c Caster sugar

3/8 c -Water

4 tb Mint leaves

- (less if desired)

1 ts Mint flowers

1/2 Lemon; juiced

1/2 pt Double cream; -OR-

1 1/4 c -Heavy cream

Green food colouring (opt.)

 

 

To decorate: Mint leaves and flowers

 

This is the perfect dessert for a summer's day. Use a combination of spearmint, apple mint and eau-de-cologne mint for the best flavour. Dissolve the sugar in the water, then boil for 3-4 minutes to make a light syrup. Put in the mint leaves and flowers and liquidize until smooth. Cool, then strain. Add the lemon juice and stir in the cream. Mix well together, whisking gently. Add a drop or two of food colouring if necessary. Pour into an ice tray and freeze until mushy. Beat well, then freeze until hard. Serve in tall glasses, decorated with sprigs of mint leaves and lots of fresh mint flowers.

 

 

10. Bread 1-Marigold Muffins

 

3/4 cup milk

1 1/2 Tbsp crushed dried marigold petals

2 cups sifted flower

1 Tbsp baking powder

1/2 tsp salt

3 Tbsp vegetable oil

4 Tbsp honey

1 egg

 

Heat milk to boiling point, add crushed petals. In seperate bowl, sift the flour, baking powder, and salt. Add honey and egg, combine with dry ingredients. Fill muffin cups 2/3 full and bake at *400 for 20 minutes.

 

Bead 2-Golden Corn Bread with Calendula Petals

 

Makes one 8X8 inch-baking pan.

 

You will need:

 

1 cup yellow cornmeal Ύ cups unbleached flower 2 tsp. baking powder 2 extra-large eggs 1-cup milk 3 tsp. corn oil Ύ cup shredded cheddar cheese 1 cups corn kernels, fresh or canned Ό cup calendula petals

 

Preheat your oven to 375*F. Butter an 8X8 inch pan. In a mixing bowel, combine cornmeal, flour, baking powder, and salt. In another bowel, beat the eggs, add the milk and oil, blending well. Stir cheese and corn, into the wet ingredients. Pour the wet ingredients into the dry and blend with a spoon. Stir in the Calendula petals. Fill the baking pan almost to the top. Bake for 20 minutes, or until the top is a nice golden brown. Let stand 5 minutes and serve. Serve with butter, honey, or butter.

 

 

11 and 12.

 

Pasta W/Day Lily Buds and Mushrooms

 

About 6 oz. of oyster or shiitake mushrooms

1 heaping cup daylily buds, 1-1/2 to 2 inches long

2 Tbsp unsalted butter

2 Tbsp olive oil

2 shallots, finely minced

1/2 tsp freshly chopped marjoam

1 Tbsp fresh chopped parsley

Salt and pepper to taste

Freshly grated parmesan cheese

1 lb. fresh fettucinne noodles

 

Put water on to boil while preparing vegetables. Clean mushrooms, do not rinse. Use either brush or damp paper towel. Tear into large bite size pieces and remove stem of shiitakes. Rinse the daylily buds and pat dry. In large skillet, heat butter and oil over medium heat. Add the shallots and saute them about 1 min. Add mushrooms and stir for a min or 2. Add the daylily buds and stir 2-3 min. Add the herbs and season to taste with salt and pepper. Cover the skillet and let stand over low heat for a few minutes while pasta is cooking. Drain the pasta, add it to the vegetables, and toss well. Add another Tbsp of butter or oil if necessary. Taste for seasoning and serve hot. Garnish with bread crumbs and parmesan if desired.

 

Pineapple Sage Salsa

(serve with Corn Fritters, below)

 

2 cups fresh pineapple cut into 1/2" pieces

1/2 cup sweet red pepper

1/4 cup Vidalia onion, finely chopped

1/2 teaspoon chipolte pepper, crushed (hot chili powder can be substituted)

1/4 cup pineapple sage flowers, coarsely chopped

 

Note: To get 1/4 cup of flowers, you'll need 20 or more flower stems of pineapple sage. It's a bit tedious, but you need to pluck the tiny, bright red flowers one-by-one. It's okay of you end up with a little bit of the sepals (the green stuff around the base of the flower.)

 

Combine all these ingredients in a nonmetallic bowl. Cover, then refrigerate for at least 12 hours before using. This allows plenty of time for the flavors to meld.

 

The salsa is also good as a dip with chips or served on seafood. And believe it or not, it tastes pretty good on ice cream, too! You might consider eliminating the onions, even though they're sweet.

 

 

13 and 14.

 

Violet Pineapple Soup

(serves 6)

 

4 cups pineapple juice

3 Tbsp quick-cooking tapioca

3 tsp sugar

1/2 tsp grated lemon peel

2 cups sliced strawberries or raspberries

1 cup diced orange sections or drained can mandarin

2 Tbsp orange liqueur

1/2 cup fresh violets

 

Combine pineapple juice and tapioca, bring to a boil. Remove from heat adding sugar and lemon peel. Cool to room temp. Add fruit, liqueur, and violets. Chill, before serving, add dollop sour cream to each bowl and garnish with a violet.

 

 

Nasturtium Soup

(serves 4 - 6)

 

1 quart chicken stock

8 nasturtium flowers, chopped

8 nasturtium leaves, chopped

1/2 cup chopped celery

1 1/2 Tbsp chopped onion

1 sprig of parsley

Salt and pepper to taste

 

Combine all ingredients and bring to a boil, stirring constantly. Turn down heat and simmer 6-8 minutes. Strain and serve immediately.

 

 

[mrszouave]

Whoooooo'd a thunk it.....and you can even eat day lily blooms? I'll be darned!

[Deblyn]

I've tried several of these: lemon balm cheesecake. lavender ice cream, marigold muffins, stuffed nasturtiums, nasturtium soup.

The lemon balm cheesecake was very good. My recipe for nasturtium soup is:

 

2 large handfuls of leaves

large onion

clove garlic

vegetable stock

cream

knob of butter

 

Melt butter and gently fry finely chopped onion and garlic until golden. Add the leaves, chopped, pour on about two pints of stock, and simmer gently for about half an hour. Put soup through blender, add cream and reheat gently - don't boil or it will curdle with the cream.

 

Can be frozen after being blended. Tastes a lot like water cress soup; nasturtium and watercress belong to the same family.

 

Something else I like to make in the summer is marigold scones, which look really pretty.

 

The day lily blooms taste really nice; I tried them for the first time last year. They taste really fresh, slightly sweet, and crunchy.

 

[Dee]

Lowie can you post a recipe for your Marigold Scones? I would appreciate it. What do they taste like?

[Deblyn]

Marigold Scones.

 

 

1 pound self-raising flour

4 ounces margarine or butter

1 large egg, beaten

milk to mix

large handful of calendula (pot marigold) petals, no green bits

 

 

Sift flour into a bowl, and rub in the margarine or butter. Add petals and mix in thoroughly.

Add beaten egg and a little milk to mix to a stiff dough. Cut out scones and place on a baking sheet and bake in ahot oven until well-risen and golden brown. cool on a wire rack. Eat fresh, or nice toasted next day.

 

 

The marigold petals have a very subtle very very slightly peppery flavour, and look very pretty in the scones. We just have ours with butter. Don't use the French marigold flowers, which although not poisonous, I don't think, do not taste at all pleasant I believe (tagetes is the botanicla name).

 

If you take the petals out of the recipe , this is the basic scone mix I use all the time; at the dry stage you can add cheese, sultanas, spices, treacle, herbs for a savoury scone, etc to ring the cahnges. The secret to good scone making is to have the oven well hot.

The best scones I ever tasted were made by my granny on her range cooker in her kitchen; light and floury and she would make dozens at a time.

Scones freeze quite well if you freeze them as soon as they are cool, and are a handy stand-by in the freezer as they don't take long to defrost. To freshen them up, brush with a little milk and give them a quick blast in a hot oven again and they should come out like freshly baked.

[Dee]

These scones sound good. I can't wait to try them... Thanks Lowie!