Lavender

[Wholemeal Crank]

I've enjoyed the lavender shortbread recipe from The Village Baker's Wife by Gayle Ortiz. It uses dried lavender blossoms, easy to find in the spice racks, and a little goes a long way.

[NickV]

Add a small amount to whichever muffin recipe you favor.

[BrentKulman]

I attended a cooking demonstration today by Blake Hartwick of Charlotte's Bonterra Restaurant at the Matthews Community Farmers' Market in Matthews, NC. Bonterra was recently cited by Bon Appetit as one of its "splurge worthy" restaurants in America.

Anyway, Hartwick prepared a wonderfully creative White Chocolate and Lavender Risotto and paired it with homemade Peach Ice Cream.

Here is the recipe for the risotto:

1.5 oz. butter

1/2 lb. Arborio Rice

1 vanilla bean

1 pt. heavy cream

7/8 qt. milk

3/4 lb. white chocolate

1/2 T lavender

Heat cream and milk in a saucepan and bring to a boil. Scrape out vanilla bean seeds and add to the mixture. Reserve.

In a braising pan, melt butter and add arborio rice. Saute over low/medium heat until rice is well coated.

Add 1/3 of liquid mixture to rice and stir constantly until liquid is incorporated. Repeat two more times with remaining liquid. Cook until rice is al dente.

Add lavender.

Can be served on its own or paired with peach ice cream.

Serves 4-6, depending on whether you pair it with ice cream.

(Note - if using dried lavender, add it to the liquid mixture at the same time as you add the vanilla seeds.)

A few personal thoughts on this recipe. It could be paired with vanilla or any fruit-flavored ice cream. Black cherry or strawberry come to mind.

Also, chef Hartwick prepared the rice al dente. I had not previously tasted risotto prepared al dente but the texture of the dish worked. Cooking the risotto to a more tender state would also work, but you might want to add the liquid in four equal measures rather than three to make sure you had enough (or increase the amount of the liquid by 1/3, just to be safe.)

Edited August 21, 2004 by Brent Kulman (log)