Recipe#13156

Title: Lavender

From: jack@perihelion.co.uk 
 Newsgroups: rec.food.recipes 
 Subject: Lavender Recipes 
 Message-ID: <30s28h$jib@ns.cityscape.co.uk> 
 Date: Sun, 24 Jul 1994 10:17:04 -0400 (EDT) 
 References: Ct54JF.5Mn@cbnewsi.cb.att.com 
 Organization: IP-GOLD User 

Lavender doesn't work terribly well in cooking - things taste a
 bit like scented soap. Here are a couple of recipes that are OK
 They won't use up your lavender crop though...best use that in a
 muslin bag in your linen cupboard to scent the linen, or make a
 traditional lavender dolly (like a corn dolly, but with lavender)
 Lavender honey
 Put 6 - 12 heads of lavender in a 1lb jar of runny honey (use a cheap
 mixed flower honey. Single flower varieties can be too dominant). Let
 it stand for a week or more...
 Corn fritters
 Kernels cut off 4 heads of corn (or use a tin - drain them well)
 1 rounded teaspoon salt
 1/4 cup milk
 2 tablespoons all-purpose flour
 2 egg whites
 1/2 cup good vegetable oil or melted butter
 Put the corn kernels into a bowl, add the salt, sifted flour and the
 milk. Let stand for 15 mins. Beat the egg whites with a pinch of salt
 and fold into the batter. Heat the oil in a frying pan - should be 1/2
 in deep. Drop spoonfuls into the hot oil and fry till golden brown,
 turning once.
 Warm the honey (1 min in the microwave) if its not runny enough and
 spoon over the corn fritters.
 Great with bacon...
 Lavender Honey ice cream
 1 cup milk
 4 oz lavender honey
 2 egg yolks
 1/2 cup heavy cream
 Bring the milk to a boil, and add the honey. Stir and bring back to the
 boil.
 Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream,
 whisking until mixed.
 Add the boiling milk-honey mixture and whisk vigourously (you can do
 the last two steps in a food processor)
 Color it with a very little food coloring, or blueberry juice, if you
 must.
 Strain into an electric ice-cream maker, and churn and freeze until the
 mixture sets. Alternatively (and not as good a texture) freeze in a
 shallow plastic container, taking out and whisking well when half
 frozen.
 Things to serve it with:
 Almond tuile
 Red summer fruits (and a raspberry coulis)
 Poached pears with chocolate sauce
 as a filling for profiteroles or choux pastry eclairs/choc sauce