Blossom's Wild Herb Lavender Farm

Now you made the lavender sugar, here is a starter recipe.

• 1/3 cup firm Butter
• 2 1/4 cups All-purpose flour
• 1/4 cup Lavender sugar
• 1 tablespoon grated Lemon peel
• 1 teaspoon  Royal Velvet Culinary Lavender
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/3 cup Milk
• 3 ounces soften  Cream cheese
• 1 Egg
• Lemon juice and additional lavender sugar

Preheat oven to 400 degrees. Cut the margarine into the flour, lavender sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture, lavender and the egg into the flour mixture until the
dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with lavender sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm. 

I am making this today to have on hand for the holidays, it will last up to a year.   I will be posting recipes in the near future that uses lavender sugar since some folks are shy about eating buds....  

LAVENDER SUGAR
Ingredients
3.5 cups sugar 
4 tablespoons lavender flowers

I alternate the lavender in the jar and after about a month
you can pass it through a strainer to remove the buds or leave them in.

Strain it for things like whipped cream, cream brulee or sprinkling on berries,
But you can leave the buds in if cooking the sugar for example cookies.
You can also toss the sugar with buds in a food processor to grind it up a bit before using.

Stored in a dark place, mix well again and use as needed. The sugar is good to use for up to one year.

You can substitute confectioner’s sugar rather than granulated sugar. Use in icings and dustings.
Give as Gifts:
Once the lavender sugar is ready to be used, you can pour in decorative glass jars and give as gifts.
Attach cards giving ideas for use as well as provide the recipe is a nice touch, I have many lots and lots of lavender recipes post on my website located at www.blossomfarm.com/recipes_lavender.htm

This would make great little hostess gift and of course stocking stuffer.  I hate to waste good vodka and have made them with rubbing alcohol and it is less expensive.

GEL AIR FRESHENERS

• 1 packet of unflavored Knox Gelatin
• 3/4 cup water
• 1/4 cup vodka of grain alcohol
• 1- 2 TBSP. fragrance oil

Food coloring as desired.  Dissolve the gelatin in the boiling water. Allow to cool to room temperature then add the vodka, coloring and scent. Pour into decorative jar (I use 8 ounce canning jar)  with tight fitting lid, and refrigerate till set.   

Later put a piece of eyelet lace (or comparable breathable fabric) on the top and screw down the ring; if giving as a gift, I would put the canning lid on, then the lace and ring.

This is from Tyler Florence Utilmate this is a wonderful recipe and uses lots and lots of fresh herbs.  I have made it numerous times and is always a winner with my picky family.  This is a very thick type soup/stew.   I used only one can of beans (black beans, there is a cannelloni bean shortage).   If you think there will be left overs, I would keep the noodles out until serving or they get all broken up after heating and re-heating.  I used hot italian sausage, and served with my Tuscan Lavender Bread Dip on the side.

Hunter's Minestrone

• 2 quarts chicken stock
• 1 head garlic, halved
• 1/2 pound small rigatoni
• Extra-virgin olive oil
• 8 fresh sage leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 3/4 pound loose sweet Italian pork sausage
• 2 medium carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 1 onion, roughly chopped
• 1 (28-ounce) can crushed plum tomatoes
• 1 bay leaf
• 2 (28-ounce) cans cannelloni beans, drained and rinsed
• 1/2 bunch fresh parsley leaves, finely minced
• Coarsely ground black pepper
• 12 slices baguette
• 1 cup freshly grated Parmigiano-Reggiano

Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.

Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.

To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.

Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.