Lavender is The Laydye's
favorite herb.
These blossoms are from
the lavender bed in the garden. These wonderful plants share their
bed with a rose, some mint, daffodils, a pink lady and some paper
whites
The leftmost blossom came
from a plant marked California lavender. It smells of oranges
when picked and the blossoms are very dark blue/purple, the leaves
are feathery. This blossom does not dry nicely, nor does it do
well in traditional recipes, however, it is beautiful and unusual.
The blossom next to it is marked English lavender. This particular
plant has been in the bed for ten years or so. It has beautiful
soft grey leaves and a light, refreshing scent. The tall blossom
is French lavender. This plant has been in the bed for many, many
years and produces an enormous amount of blossoms. It is the one
used most often for dried flower arrangements and potpourri. It
has a deep scent that it releases when touched. If Rosie or one
of the little tigers wanders by they carry the scent on their
fur. The farthest right is Spanish lavender. It is similar to
the English, but a bit pinker in hue.
The Laydye thanks you for your gracious visit and wishes you to
return again when it pleases you.
Madeleines à
la Lavande
Small, shell-shaped
tea cakes. Makes about 3 dozen.
3/4 cup granulated sugar
1 T dried or 2 T fresh lavender flowers
2 T + 3/4 cup unsalted butter, melted and cooled
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup unsifted all-purpose flour
Confectioner's sugar
Process granulated sugar
and flowers until finely ground.
Heat oven to 400°F. Brush 36 Madeleine-pan modles with 2 T
of the melted butter.
(If using one pan, be sure to wash, dry and butter the pan each
time.)
Beat eggs with lavender-sugar and vanilla at high speed until
light and fluffy - about 5 minutes.
At medium speed, gradually beat in remaining 3/4 cup melted butter.
Fold in flour using wire whisk.
Spoon a scant T of batter into each modle. Bake 8 to 10 minutes
or until golden brown.
Immediately remove from pan. Cool on wire rack. Store in airtight
container.
Just before serving, dust curved side with confectioner's sugar.
Note: you will need a
Madeleine-pan to make the shell shapes
How to make lavender olive
oil
Art and photographs ©1999
BSR Studios
A
la maison | C'est
ca | Le jardin | Le
travail | Les critters | La
musique
This page hosted
by Yahoo/GeoCities