Category Archives: Recipes

Edible Lavender

lavender1

Do you have some dried lavender sitting around from the summer you would like to use in a culinary recipe?  Or possibly you are planning to harvest the  lavender you planted in your garden.  The following information is adapted from the Botanical Interests Blog

Although I think of  lavender being used only  in lotion, oils or candles with its relaxing aroma, apparently you can easily substitute lavender for other herbs, especially rosemary, when flavoring sweet or savory dishes.

The following recipes use  common kitchen staples—sugar, butter, and syrup—that shows how versatile lavender is in the kitchen.  For example: lavender sugar is delicious in  shortbread cookies for a floral surprise.

Lavender butter could be used with roasted chicken for a pleasant, earthy flavor.

Lastly, lavender syrup can be used in lemonade during hot summer days or possibly even cocktails for a flowery taste of summer.

What delicious lavender recipes have you adapted to culinary uses?

Lavender Sugar

1 cup granulated sugar
1 tablespoon of dried lavender or 2 tablespoons fresh lavender

Mix the two ingredients together and seal in an airtight container for two days before using to ensure the flavors meld. Recipe can be doubled or tripled, depending on how much sugar you need.

Lavender and Herb Butter

¼ pound of butter (1 stick), softened
1 tablespoon of dried lavender
1 tablespoon of dried parsley
1 tablespoon of dried oregano

Mix all ingredients and chill in the fridge for a few hours. If you prefer, you can use almost any other dried herb, such as basil or chives.

Lavender Syrup

1 cup sugar
1 cup water
1 tablespoon dried lavender or 2 tablespoons fresh lavender

Mix ingredients in a small pot and bring to a boil. Once boiling, stir the mixture until the sugar is completely dissolved. Let cool for a few hours, strain, and pour into an airtight container. Syrup can be stored in the fridge for several weeks.

 

Asparagus on Toast with Cream Sauce and Eggs

Asparagus on Toast with Cream Sauce. Bacon bits are optional

Asparagus on Toast with Cream Sauce. Bacon bits are optional.  Recipe is from Emma, Linda’s grandmother

A delicious recipe that is just in time for a seasonal breakfast or brunch.  With the recent rains, there is plenty of asparagus sprouting along roadsides, just be sure if you are picking wild asparagus to not trespass private property.

IngredientsAsparagus 2

  • 1 pound fresh asparagus, trimmed
  • 4 hard-cooked eggs, diced or sliced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups milk  (part cream is OK)
  • 1 cup (4 ounces) shredded cheddar cheese, optional
  • 1/3 cup bacon bits, optional
  • 4 slices bread, toasted and halved

Directions

  • Snap off the lower part of the asparagus stalks where they break easily.  In a large skillet, bring 3/4 cup of lightly salted water and asparagus to a boil. Cover and boil for 2-3 minutes or until crisp-tender.  Keep warm and drain when ready to serve the plate.
  • In a medium saucepan, melt 1/4 cup of butter; gradually whisk in the flour, salt and pepper until smooth. Gradually add milk and continue whisking the mixture. Bring the sauce to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in optional cheese until melted, if desired.
  • Place 1 slice of toasted and halved bread on each slightly heated plate.  Top the toast with asparagus spears, followed by cream sauce, diced hard cooked egg (one per plate) and garnish with optional bacon bits.  Serve.
  • Yield: 4 servings.

Enstrom’s Style Homemade Toffee

Finished Toffee

Finished Toffee

For about $10.00 for the ingredients including butter, sugar, chocolate and almonds, you can make this delicious toffee and have about 3 pounds of finished product. That is enough toffee for several generous, very welcomed gifts right from your kitchen!

Enstrom’s Style Toffee Recipe

Norpro Digital Thermometer/timer combo

Norpro  Thermometer/timer combo available in the store

2  3/4 Cup sugar
1 pound salted butter
1/2 tsp salt
1 cup slivered almonds

1 – 12 oz pkg milk chocolate chip

3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder
NOTE:  Follow directions carefully and use a candy thermometer.  Be sure to subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Test your thermometer with boiling water before starting and make any additional adjustments accordingly.

Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.

When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. A would call this the blonde stage.

Blonde stage
Blonde stage

Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage.  Do not hurry this process by increasing the heat or you risk failure. This is 290 ° F on a thermometer at sea level. (I use the instant read thermometer with a probe from Norpro.) You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.

Hard Crack Stage
Hard Crack Stage – ready to pour out on cookie sheet

If the mixture has reached 290 or hard crack, (adjustment for altitude in Paonia is about 276 degrees F.) pour the mixture onto a large cookie sheet and allow it to spread out. Place the cookie sheet on a cooling rack NOT ON A COUNTER because the mixture is so hot it could warp your counter.

After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle lightly with finely diced. like powder almost, almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.

Wrap toffee in cellophane bags or similar packaging for gifts

Wrap toffee in cellophane bags or similar packaging for gifts

Apple Fruit Crisp

Use tart cooking apples for best flavor

Use tart cooking apples for best flavor

An easy, delicious dessert in our valley of abundance is a fruit crisp.  Substitute peaches, apricots, cherries, nectarines, pears, rhubarb in season, or any combination of fresh or frozen fruit in the basic recipe for a quick and tasty dessert for all occasions.  The following recipe is for an 8 X 8 inch baking dish.  Double the recipe for a 9 X 13 pan.

Ingredients

Mix the fruit, sugar and flour together in a mixing bowl and then evenly arrange the fruit in the bottom of an 8″ X 8” baking pan.

5 Cups sliced apples or other sliced fruits
1/3 cup brown sugar
3 TB flour
squeeze of lemon juice

Topping

1 Cup flour
1 Cup sugar
1 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
1 egg

Mix the topping ingredients together until it is like a crumb mixture and sprinkle evenly over the fruit. Pat down and then carefully and evenly pour the butter over the topping.

1/2 Cup (one stick) melted butter

Bake the Crisp for 55 minutes in a 350 degree oven or until the topping is evenly brown.

This simple device will save hours of old-fashioned peeling

This simple device called an apple/potato peeler, sold in the store,  will save hours of old-fashioned peeling.