Lavender For Amy

Lavender is a flowering plant in the mint family. The plant is also grown commercially for extraction of lavender oil from the flowers. This oil is used as an antiseptic and for aromatherapy. Lavender flowers yield abundant nectar which is used in a high-quality honey for beekeepers. Lavender flowers can be candied and are sometimes used as cake decorations. Lavender is also used to flavour baked goods and desserts it pairs especially well with chocolate as well as used to make "lavender sugar" used in herbes de Provence Flower spikes are used for dried flower arrangements. The fragrant, pale purple flowers and flower buds are used in potpourris. Dried and sealed in pouches, they are placed among stored items of clothing to give a fresh fragrance and as a deterrent to moths Lavender lends a floral, slightly sweet and elegant flavour to most dishes, and pairs beautifully with various sheep's and goat's milk cheeses. English lavender, yields an essential oil can be used in balms, salves, perfumes, cosmetics. A similar essential oil from French Lavender, was used in hospitals during WWI to disinfect floors and walls. These extracts are also popularly used as fragrances for bath products. Above is an arrangement I just had made for myself for my Easter and Spring Displays. Lavender Creme Brulee 4 cups heavy cream 1 tablespoon dried lavender flowers 8 egg yolks 3/4 cup sugar, divided 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 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups. Definition of Water Bath or Bain-Marie (bahn mah-REE) - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth. Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up 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 cups 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 remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining 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). ~~~~~~~~~~~~~~~~~~~~~~~ Honey-Lavender Biscotti 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup sugar 3 large eggs 3 tablespoons honey 1/2 teaspoon pure vanilla extract 2 tablespoons orange zest 1 tablespoon dried lavender blossoms 350 degrees F. Lightly grease three baking sheets (lining the baking sheet with parchment paper) In a bowl, flour, baking powder, baking soda, and salt together; set aside. In a large bowl, whisk sugar and eggs; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough To shape the dough into a log, lightly sprinkle flour on the work surface , on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them. Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). They should feel dry and offer some resistance. cool 10 minutes on a wire rack. Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slicesto oven. Bake another 15 minutes. cool completely on wire racks. Store biscotti in an airtight container. Yields about 54 biscotti.