Lavender

4 CORNERS — LAVENDER DESIGN I wrote this article for a section of Stowaway Magazine called the 4 Corners of the Kitchen. It features one ingredient in recipes from around the world.

This unusual springtime ingredient needed a design that fit its delicacy and let readers know that flora doesn’t have to stay in the vase.

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eats

lavender

Four Corners of the Kitchen Lavender has been an international culinary favorite for more than 2,500 years, and the purple flower has recently regained culinary popularity because of its subtle and soothing scent. For tips on how to purchase and use culinary lavender, check out our online exlusive.

—Cameron Smithson

Lavender Rose Tea India

This exotic lavender tea is soothing and relaxing. Rose petals have antidepressant properties and are a good source of vitamin C. Lavender is often used with pain management, sleep disorders, and circulatory problems.

Ingredients

2 tablespoons fresh lavender petals (2 teaspoons dried) 2 tablespoons fresh rose petals (1 tablespoon dried) 1 tablespoon fresh spearmint leaves (1 teaspoon dried) honey or sugar 6 to 8 cups boiling water tea bags

Directions 1.

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From top left clockwise: lavender lamb meatballs, lavender-lemon gelato, lavender buttermilk scones with lavender jelly, and lavender rose tea.

40 â–ś spring 2013

Place lavender, rose petals, and mint in a tea bag and let steep in boiling water for 5 minutes.

Sweeten with honey or sugar to taste.

Yield: 6 to 8 cups Prep Time: 5 minutes Cook Time: 5 minutes

eats

Lavender Lamb Greek Meatballs Greece

This savory dish infuses many Greek staples into one tasty meatball. The spiciness of the lamb, the earthiness of the lavender, and the freshness of the mint blend into one Mediterranean dish that you won’t be able to pass up.

Lavender-Lemon Gelato Italy

Who could pass up a decadent serving of homemade gelato? This version of the Italian favorite is a subtle combination of soothing lavender and bright citrus, giving you the perfect spring treat.

Ingredients

England

Lavender nicely enhances the flavor of these traditional English scones.

They also pair perfectly with a favorite of Queen Elizabeth I—lavender jelly—which you can find in an online exclusive at www.stowawaymag.com.

Ingredients

2 cups whole milk

2 pounds ground lamb

½ cup fresh lavender (¼ cup dried)

2 cups diced onion

4 tablespoons lemon zest (about 4 lemons)

1 teaspoon baking powder

4 garlic cloves, minced 2 tablespoons salt

½ cup honey

½ cup sugar

2 teaspoons pepper

5 egg yolks

1 tablespoon fresh rosemary

½ cup sugar

¼ cup butter, chilled and coarsely chopped

1 tablespoon dried lavender, ground

1 cup heavy cream

2 tablespoons coarsely chopped lavender (2 teaspoons dried)

Directions

1 tablespoon lemon zest (about 1 lemon)

1 tablespoon fresh mint, chopped ¼ cup fresh parsley, chopped

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2 cups breadcrumbs 4 eggs olive oil 2 cups crumbled feta cheese

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Directions 1.

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Photo by Christina Johnson

Lavender Buttermilk English Scones

Preheat oven to 375°.

Sauté onions and garlic in olive oil until tender.

Remove from heat and add in lavender, rosemary, and feta.

Combine lamb, breadcrumbs, eggs, parsley, mint, salt, and pepper in a separate bowl.

Add feta and onion mixture to lamb mixture and mix thoroughly.

Roll into desired size and sauté in olive oil for approximately 10 minutes, until golden on all sides.

Bake for 8 to 12 minutes.

Yield: About 36 1-inch meatballs Prep Time: 45 minutes Cook Time: 8 to 12 minutes

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In a medium saucepan, combine milk, lavender, honey, and lemon zest, and bring to a gentle boil.

Cover the pan and remove from heat, allowing the flavors to infuse together for 15 minutes.

In a separate bowl, combine egg yolks and sugar, beating on mediumhigh speed for about 5 minutes until the mixture is a thick consistency and a pale yellow color.

Strain the mixture, and discard lemon zest and lavender.

Return the saucepan with milk to the burner and bring to a simmer, stirring constantly.

Take about a cup of milk and mix it in with the egg mixture. Add mixture back to the milk, whisking everything together. Continue to cook over low heat until the mixture coats the back of the spoon.

Remove mixture from heat and stir in cream. Strain once more to ensure that no lavender or lemon zest remains, then place in the refrigerator until cold.

Once chilled, add mixture to an ice cream maker, following the ice cream maker’s instructions.

Yield: 4 cups Prep Time: 30 minutes Cook Time: 3 hours

Ingredients

2 cups all-purpose flour ½ teaspoon salt

¾ cup buttermilk

Directions 1.

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Whisk dry ingredients together, including lavender and lemon zest.

Rub butter into dry ingredients with your fingers until the mixture resembles a coarse meal.

Using a fork, stir in enough buttermilk to create soft dough.

Knead dough, then pat or roll to about ½ inch thick.

Use a round cutter or pat dough into 2½ inch diameter circles, then brush each scone with remaining buttermilk. You can also sprinkle a little bit of sugar on top if you like.

Bake 12 to 15 minutes until golden.

Yield: 10 to 12 scones Prep Time: 15 minutes Cook Time: 15 minutes

Don t forget to check out a great recipe for lavender jelly on our website.

www.stowawaymag.com ◀ 41