Page 19 - 5-8-15 Friday's Edition

Recipes
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This Mother’s Day, treat your mom to the ‘unusual’ with a menu that features edible flowers - specifically lavender. They can be used in variety of ways, such as making color- ful, striking garnishes for drinks, as well as being added to food — for everything from salads to desserts.
Besides adding vibrant color and versatile taste, there are plenty of healthy reasons to incorporate edible flowers into your recipes. Just like their mother plants, edible flow- ers contain cancer-fighting antioxidants and essential amino acids, and offer a variety of flavors and textures.
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1 tablespoon fresh lavender buds
1 cup boiling water
6 cups fresh squeezed lemonade
Lemon slices
Sprigs of fresh lavender
DIRECTIONS: Place laven- der buds in a large glass and add boiling water. Cover and let steep for 5 minutes. Pour mix- ture through a fine mesh sieve into a 2-quart pitcher. Discard lavender buds.
Stir lemonade into mixture in
pitcher. Cover and chill several hours or overnight. To serve, pour lemonade mixture over lavender infused ice cubes.
Garnish each with a lemon slice and fresh sprig of lavender.
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If you’re looking for super clear ice cubes to let your petals shine, simply boil your water, then let it cool (and re- peat) to make cubes that are more durable, melt slower, and won’t break as easily. Let cook and pour into ice tray. Add lavender and freeze.
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1 boneless chicken breast
2 tablespoons lavender honey
2 teaspoons herb de Provence with lavender freshly ground pepper
DIRECTIONS: Preheat a grill to medium high tempera-
ture. Rinse and pat the chicken dry and cut it into 4 strips.
Coat the chicken with the honey and sprinkle with the herb de
Provence. Freshly grind pepper over chicken to taste. Place
the chicken onto the hot grill and grill until mostly cooked on
one side, about 15 minutes. Turn and finish cooking until
nicely browned, but not burned. The sugars in the honey can
easily burn, so adjust temperature if it starts to brown too
quickly. It should be nicely caramelized. Once the chicken is
done, take off of the grill and put it on a plate to rest. Slice diagonally into 1/2“ pieces and serve .
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5 ounces mixed baby greens, rinsed well 1 ounce basil leaves, rinsed well
1 cup fresh cherries, pitted
4 lavender flowers on their stems,
fresh or dried
Assorted small edible flowers*
DIRECTIONS: In a salad bowl, mix the basil, baby
greens and flowers together. Reserve the lavender flowers
for garnish. Add the Honey Ginger Vinaigrette (below) and
toss. Garnish with any extra edible flowers and the lavender. For extra lavender flavor, pull the lavender flowers from the stem and sprinkle over the salad.
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1/2 cup extra virgin olive oil
1/4 cup Meyer lemon juice (or use 3 parts lemon juice and 1 part orange juice) 1 tablespoon (or more, if you like it sweeter) lavender honey**
1/2 teaspoon ground ginger
good pinch of cayenne pepper
sea salt to taste
DIRECTIONS: Whisk together the lemon juice, honey, and ginger in a bowl. Drizzle in olive oil while whisking, until thoroughly blended and emulsified. Add cayenne pepper and salt to taste.
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1 tablespoon honey
1/4 cup granulated sugar 1 stick butter
1 egg yolk
1 cup + t tablespoons
all-purpose flour
2 teaspoons lavender buds (fresh or dried) 1/4 teaspoon salt
1 teaspoon vanilla extract
lavender colored sugar
DIRECTIONS: Preheat oven to 350. In a mixing bowl, beat together honey, sugar and butter. Add the egg yolk and beat well. In a separate bowl, sift together the flour, lavender, and salt; blend into the egg mixture. Add the vanilla and mix well.
Chill the dough for one hour. Shape into 18 balls and sprinkle with colored sugar. Bake for 10-12 minutes or until done.
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2 cups heavy cream
1 cup half-and-half
2/3 cup lavender honey
(or any honey)
2 tablespoons dried lavender flowers
2 large eggs
1/8 teaspoon salt
DIRECTIONS: Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and reg- isters 170-175° for about 5 minutes (do not let boil). Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.
Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
FRIDAY, MAY 8, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B