BY GWEN KENNEALLY
Cheers to lavendar.
Nothing says spring to me like the gorgeous abundance of blossoms. For me in particular, I am crazy about lavender. This light purple beauty is a descendent of over 35 flowering plants of the mint family.
It has many uses in the kitchen and is often grown as a condiment and used in salads and dressings. Flowers yield abundant nectar from which bees make a gourmet honey produced primarily around the Mediterranean which is marketed worldwide as a premium product. Flowers can be candied and are sometimes used as cake decorations. It pairs especially well with dark chocolate and it is insanely good paired with lemon. And you haven’t tasted a marshmallow until you have tasted one made with this beautiful herb. Aside as a culinary delight lavender is used extensively as a relaxation herb and for aromatherapy! The essential oil treats acne and burns and aides in anxiety and sleep disorders.
Order Lavender colored sugar here: Or very fancy Lavender Finishing sugar here. The sugar is great with coffee, tea, or sprinkled over blueberry scones or muffins.
Enjoy sipping this cocktail in your garden as a true celebration of spring! Cheers!
Lavender Spring Cocktail
2 ounces of lavender lemonade (see below)
6 ounces Prosecco or champagne
Rim two Champagne glasses with lavender sugar. Combine lavender lemonade and sparkling wine into 2 champagne flutes Garnish with lavender blossoms
Lavender Lemonade
In a pitcher combine 1 cup of fresh lemon juice, 1 cup lavender simple syrup (see below) and 3 cups of water. Refrigerate until ready to use.
Lavender Simple Syrup
Combine 1 cup of sugar with 2 cups water in a saucepan. Boil until sugar is dissolved, around 1 minute. Remove saucepan from heat and add 1/4 cups of lavender blooms. Let stand 1-4 hours until completely cooled. Strain out lavender blooms.
Lavender Sugar Recipe
4 tablespoons lavender flowers and leaves
1 cup sugar in the raw
Jar with a tight fitting lid
Muslin fabric
Place two tablespoons of lavender flowers in a length of muslin and wrap securely. Place lavender packet in a jar and cover with a cup of white sugar. Seal the jar and set it aside for two weeks, shaking it occasionally. After two weeks, the aroma of the lavender will have permeated the sugar, and the lavender packet can be discarded.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies.
CLICK HERE to Learn from Gwen through her instructional videos featured on EHow.
Check out her websites www.Backtothekitchen.net and http://magpieminipie.vpweb.com. Her Sweet and Savory Cookbook is available through AMAZON .
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