Thanks to all who attended for a great festival! These are the recipes for the incredible food that Sibby served at her presentation at the Blanco Courthouse on Sunday. We hope her talk inspired you to cook with Lavender! Enjoy!
1 cup sugar
1 cup water
2 tablespoons dried culinary lavender buds
1 orange, sliced
1 lime, sliced
1 lemon, sliced
2 ounces brandy
750 ml bottle red wine
12 ounces club soda
In a small saucepan, bring water sugar to a boil. Stir until dissolved. Remove from heat and add lavender buds. Cover and allow lavender to infuse into the sugar syrup. Strain into a large pitcher.
Add fruit slices to Lavender Syrup in pitcher. Add the brandy and wine. Refrigerate until chilled. When ready to serve, fill wine glasses with ice and fill glasses 1/2 to 2/3 full of Sangria mixture. Top with desired amount of club soda. Add fruit slices to glasses.
1/2 cup loosely packed fresh mint
1 lemon, sliced
2 tablespoons sugar
3 cups cold sweetened tea
1 cup bourbon (optional)
crushed ice and more mint for garnish
1 bottle club soda or sparkling water
Combing mint, lemon and sugar in a 2 quart pitcher. Press mint leaves against the sides of the pitcher with the back of a wooden spoon to release flavor. Stir in tea and bourbon. Fill glasses with crushed ice. Pour tea over ice, filling glasses 2/3 full. Top of with sparkling water or club soda. Garnish with mint leaves.
Lavender Sweet Tea
3 cups water
2 family size tea bags (or 4-5 small size)
1 tablespoon dried Culinary Lavender Buds
1/2 cup sugar
7 cups cold water
Bring 3 cups water to a boil in a saucepan; add tea bags and lavender and boil 1 minute. Remove from heat; cover and steep 10 minutes. Discard tea bags. Add sugar, stirring to dissolve. Pour into a 1 gallon container, add 7 cups cold water. Serve over ice.
4 tablespoons Juniper Provence Spice Mix
1 1/2 teaspoons salt
1 teaspoon coarse black pepper
2 pork tenderloins
2 tablespoons olive oil
Preheat oven to 425°. Mix all of the spices. Rub tenderloins with spice mix and 1 tablespoon of the olive oil. In a large heavy, ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and brown pork on all sides. Brown tenderloins briefly, about 1 minute per side. Place in oven and roast for about 20 minutes or until internal temperature reaches 145-150°. Allow pork to rest 5-10 minutes before slicing into medallions. Alternately, pork may be grilled over high heat on a preheated grill.
makes 1 1/4 cups
1/2 pound thick sliced smoked or maple bacon, diced
1 cup sorghum syrup
1 1/2 cups apple cider vinegar
1/2 cup chicken broth
1 bay leaf
salt and pepper
Cook bacon in a skillet over medium high heat, stirring often, about 4 minutes or until just dark golden brown; drain on paper towels. Wipe skillet clean. Return bacon to skillet and add sorghum; cook, stirring constantly about 1 minute. Add vinegar and cook for about 8 minutes, stirring often. Reduce by about 1/2. Add broth and bay leaf. Cook 5 minutes or until slightly thicken. Season with salt and pepper.
1/2 cup lavender balsamic vinegar
1/2 teaspoon salt
1/3 cup mango chutney
2 tablespoons brown sugar
2 teaspoons Dijon mustard
3 cloves garlic, minced
1/2 teaspoon black pepper
1/2 cup olive oil
Mix vinegar and salt and stir to dissolve. Whisk in chutney, sugar, mustard, garlic and black pepper. Slowly whisk in olive oil.
1 pound cream cheese, softened
1/2-pound butter, softened
2 finely minced garlic cloves
2 tablespoon finely chopped chives
2 tablespoons fresh chopped parsley
3 teaspoons Juniper Provence Spice Mix
1/2-teaspoon salt
1/4-teaspoon white pepper
Beat cream cheese and butter together. Add garlic, herbs and salt and pepper. Chill slightly and form into a ball or logs. Wrap tightly with plastic wrap. Can be refrigerated or frozen. These are pretty rolled in more fresh herbs or nuts. Serve with Crostini, use as a filling for crepes, toss in with pasta or vegetables. To “frost” savory cupcakes, whip and spread before chilling. May add a tablespoon or two of whipping cream if needed to thin.
2 sticks butter (1/2 lb or 1 cup) softened
3/4 cup sugar plus a few tablespoons for sprinkling on top
2 egg yolks
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
In a mixer bowl, cream butter and sugar till mixed. Add egg yolks, one at a time, mixing till just blended. Add vanilla. Measure flour, cornmeal, baking powder and salt onto a sheet of waxed paper. With mixer motor running, slowly add dry ingredients into butter sugar mixture. Mix till well blended. Scrape dough out onto a lightly floured surface and divide in half. Spray selected tart pans well with cooking spray. Press one half into the bottom and up the sides of a tart pan with removable bottom. You could use a 9” round, a rectangle about 13”x 4”, or a combination of smaller individual tartlet size pans. Cover and chill for about 30 minutes to hour, or, up to a few days ahead. Roll out remaining dough into a shape or shapes to fit the top of selected tart pan. Place this on a paper lined sheet pan, cover and chill with shell.
Filling:
1/4 cup Lavender Syrup
1 1/2 pounds fresh cherries, pitted (about 4 cups) cherries, rinsed and drained (thawed frozen will also work)
2 tablespoons tapioca
1 tablespoon lemon juice
2 tablespoons Amaretto
1/4 cup sugar
In a medium bowl, mix 2 tablespoon lavender syrup, cherries, tapioca, lemon juice, Amaretto and sugar. Let stand for 10 minutes. Preheat oven to 375°
Fill chilled pastry shell, cover with top piece, pinching edges to seal, or leaving an edge, if you prefer you fruit to peek out. Brush with remaining 2 tablespoons lavender syrup and sprinkle with sugar. Bake on a sheet pan for 30-40 minutes, checking half way through to turn.
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