June 7, 2007
Versatile lavender makes for a delightful 'big day'
Gifts, tea, herbs, and food!
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Let cool. Pour into ice cream maker and follow manufacturer's instructions. When serving, sprinkle remaining lavender flowers over ice cream.Lavender Marinade for Poultry and Fish
This marinade can also double as a light salad dressing.
1 cup orange juice
3 tablespoons olive oil
2 cloves garlic, pressed
1 teaspoon Dijon mustard
1/2 teaspoon dried lavender
1/2 teaspoon dried basil
1/2 teaspoon fennel seeds
1/2 teaspoon dried savory
Kosher salt and freshly ground pepper to taste
Combine and let flavors blend together for at least two hours before pouring over meat. Yield approximately one cup.
To use as salad dressing, substitute 1/2 cup lemon juice for orange juice and increase olive oil to 1/2 cup.
Lavender Lamb Stew
2 tablespoons olive oil
1 1/2 pounds boneless lamb shoulder, cut into
1-by-2-inch chunks, fat removed
1 large onion, sliced
1 small, hot chili, minced
2 cloves garlic, minced
3 carrots cut in circles
3 red potatoes cut in chunks
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon dried lavender
1 bay leaf
Kosher salt and freshly ground pepper to taste
1 cup red wine
1 cup water
1 cup fresh or frozen baby peas or snap beans
In heavy skillet, heat oil over moderate heat. Add lamb a piece at a time and sauté until browned. Transfer pieces to plate.
Discard fat; add fresh olive oil to sauté onions, chili and garlic until they are light golden brown. Stir in carrots, potatoes, tomato paste, thyme, lavender, bay leaf, salt and pepper.
Cook for a few minutes to combine flavors; add wine, water and lamb. Reduce to lowest possible heat, cover and cook for 1 1/2 hours, stirring occasionally until lamb is tender. During the last 10 minutes of cooking, add peas or snap beans. The sauce should be rich and thick.
Makes four servings.
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