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 Lavender Lemonade
Yield: About 6 cups
1 cup granulated sugar
2 tablespoons dried lavender buds*
Grated zest of 2 lemons
6 cups water, divided
1/2 cup fresh lemon juice
Combine the sugar, dried lavender and lemon zest in the bowl of a food processor fitted with a steel blade attachment. Process for 30 seconds. Transfer the sugar mixture to a medium stainless-steel saucepan and add 2 cups water. Place the pan over medium-high heat and bring the mixture to a boil. Boil for 1 minute and then strain the lavender syrup into a large pitcher. Discard the solids. Refrigerate the syrup until thoroughly chilled. Stir in the remaining 4 cups water and lemon juice. Chill again as needed. Serve with ice.
*Use a culinary variety of dried lavender buds. See Winding Brook Estate's Culinary Lavender Buds in "For the Kitchen" at the Lavender store.
White Chocolate-Lavender Panna Cotta
Courtesy of Julia M. Usher
Yield: About five - 8 to 10 ounce cup servings
3 tablespoons cold water
2 teaspoons unflavored gelatin (less than 1 package)
2-1/2 cups heavy cream
1/2 cup whole milk
2 tablespoons plus 1/4 teaspoon dried lavender buds (Provence variety)
Zest of 1/2 orange, cut into long strips with a channel zester or paring knife
1/2 cup confectioners’ sugar
1-1/4 teaspoons finely minced orange zest (less than 1 orange)
4 ounces premium white chocolate, finely chopped and melted
1 teaspoon pure vanilla extract
Garnish (optional):
Whipped cream
Fresh lavender sprigs (at least five)
Fresh orange twists (at least five)
Clean and dry five 8- to 10-ounce wine glasses or mason jars. Set aside.
Pour the cold water into a small bowl that fits a double boiler. Sprinkle the gelatin over the water and let the mixture sit 5 to 10 minutes until the gelatin is completely hydrated. Do not stir or the gelatin will form lumps. Set the bowl of gelatin over simmering water in the double boiler and melt over low heat. Remove the pan from the heat, but leave the melted gelatin over the warm water while you complete the panna cotta.
Combine the cream, milk, dried lavender and orange zest in a stainless-steel saucepan. Place the pan over medium heat and scald the cream. Remove from the heat and let the lavender and orange zest steep in the cream about 30 minutes.
Strain the cream mixture into a bowl to remove the lavender and orange zest. While the cream is still warm, whisk in the melted gelatin, confectioners’ sugar and remaining minced orange zest. Allow the mixture to cool completely at room temperature and then gently whisk in the melted white chocolate and vanilla extract. Cover the surface flush with plastic wrap to prevent a skin from forming and set the mixture in the refrigerator about 1 hour, or until it has slightly thickened. Remove the plastic and gently whisk to evenly distribute any orange zest that may have settled to the bottom.
Transfer the custard to a container with a pouring spout and divide it evenly among the reserved wine glasses or mason jars. Cover each glass tightly with plastic wrap and refrigerate about 3 to 4 hours until the panna cotta has completely set. Note: Panna cotta is best eaten within a few hours of reaching this point.
Garnish each dessert with a dollop of whipped cream, a sprig of fresh lavender and/or an orange twist, as desired.
Lavender Mint Tea Punch
6 teaspoons dried mint
6 cups boiling water
1 tablespoon dried lavender buds (culinary variety)
1 liter ginger ale
1 cup purple grape juice ice cubes with fresh mint leaf or lavender sprig frozen in each
Brew the mint in the water in a teapot for ten minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and ice cubes. If serving in a punch bowl, float lavender and mint sprigs on top.
Lavender Lemon Bundt Cake
Serves 16.
Using shortening grease the bundt pan
For the cake:
3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter
1-1/2 cups granulated sugar
1 tablespoon dried culinary lavender
4 eggs, lightly beaten
1/2 teaspoon lemon extract
1 cup plain yogurt
1 tablespoon finely grated lemon zest
For the glaze:
2 tablespoons Winding Brook Estate lavender infused honey
1/2 cup sifted confectioners' sugar, plus more for dusting
1 tablespoon fresh lemon juice
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a bundt pan; tap out excess flour.
Sift together the flour, baking powder, baking soda and salt; set aside.
With an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and lavender and continue beating until light and fluffy. Add the eggs a little at a time, beating well after each addition, then beat in the lemon extract.
Reduce the speed to low and add the flour mixture in three additions, alternating with the yogurt and beginning and ending with the flour. Beat each addition until just incorporated. Fold in the lemon zest.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Make the glaze: In a small saucepan over low heat, warm the honey until runny. Place the 1/2 cup confectioners' sugar in a small bowl, add the honey and lemon juice and stir to blend.
Invert the bundt pan onto a rack covered with wax paper. Brush the cake with the glaze. Let the cake cool completely, at least 2 hours, before serving.
Dust with confectioners' sugar just before serving. Garnish with fresh lavender sprigs.
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