By popular demand, we are posting two of the recipes from the "Cooking With Lavender Class" that was taught by Francois Faloppa, a genuine Frenchman who dazzled us with his culinary talents at the 2007 Michigan Lavender Festival at Gabriel's Garden!
We hope you all enjoy these recipes. More will be posted soon...
Lavender Creme Brulee:
4 Cups Heavy Cream
1 Tbsp. Culinary Lavender Buds
8 Egg Yolks
1/2 Cup Sugar
Spray shallow custard dishes with non-stick cooking spray, place them in an oven safe dish that will be able to hold water.
In a saucepan, combine the heavy cream and lavender, heat until scalding, then remove from heat. Allow the lavender to infuse for 5-10 minutes.
In a bowl, combine the egg yolks and sugar, blend well using a whisk, slowly add the strained hot cream and combine well.
Divide the mixture in custard dishes, place in a preheated oven at 300 F.
Fill the baking dish with hot water, the water should be at least 1/2 way up the custard cups.
Bake until fully set (the time depends on the size of the ramekins)
Remove from the oven and allow to cool completely. Remove from the water and refrigerate at least 2-4 hours before serving.
They will keep in the refrigerator for up to 3 days.
When ready to serve, sprinkle a thin layer of sugar and carmelize it using a small blow torch; serve immediately.
Seared Fish or Chicken with Lavender and Pepper:
Fish fillets, about 12 oz. (Salmon, Tuna, Mahi Mahi...)
or Chicken Breast Fillets
1/2 tsp Coarse Salt
1 tsp Black Peppercorn
1/2 tsp White Peppercorn
1 tsp Fennel seeds or if you prefer, Fresh Rosemary
3/4 tsp Culinary Lavender Buds
Olive Oil
Crush the Salt, Peppercorns, Fennel or rosemary, and lavender together using a coffee grinder or rolling pin.
Brush the Chicken or Fish with Olive Oil and rub evenly with the mixture.
Cook on a grill until done, or in a large skillet on the stove using a little Olive Oil in the pan. You can serve the fish or chicken hot, or refrigerate and serve it cold over a bed of mixed greens and toss with a light vinaigrette.
Lavender Creme Brulee:
4 Cups Heavy Cream
1 Tbsp. Culinary Lavender Buds
8 Egg Yolks
1/2 Cup Sugar
Spray shallow custard dishes with non-stick cooking spray, place them in an oven safe dish that will be able to hold water.
In a saucepan, combine the heavy cream and lavender, heat until scalding, then remove from heat. Allow the lavender to infuse for 5-10 minutes.
In a bowl, combine the egg yolks and sugar, blend well using a whisk, slowly add the strained hot cream and combine well.
Divide the mixture in custard dishes, place in a preheated oven at 300 F.
Fill the baking dish with hot water, the water should be at least 1/2 way up the custard cups.
Bake until fully set (the time depends on the size of the ramekins)
Remove from the oven and allow to cool completely. Remove from the water and refrigerate at least 2-4 hours before serving.
They will keep in the refrigerator for up to 3 days.
When ready to serve, sprinkle a thin layer of sugar and carmelize it using a small blow torch; serve immediately.
Seared Fish or Chicken with Lavender and Pepper:
Fish fillets, about 12 oz. (Salmon, Tuna, Mahi Mahi...)
or Chicken Breast Fillets
1/2 tsp Coarse Salt
1 tsp Black Peppercorn
1/2 tsp White Peppercorn
1 tsp Fennel seeds or if you prefer, Fresh Rosemary
3/4 tsp Culinary Lavender Buds
Olive Oil
Crush the Salt, Peppercorns, Fennel or rosemary, and lavender together using a coffee grinder or rolling pin.
Brush the Chicken or Fish with Olive Oil and rub evenly with the mixture.
Cook on a grill until done, or in a large skillet on the stove using a little Olive Oil in the pan. You can serve the fish or chicken hot, or refrigerate and serve it cold over a bed of mixed greens and toss with a light vinaigrette.
1 comment:
I LOVE that you now have a blog! I am so happy to have these recipes. We just had such a wonderful time at the festival. We will DEFINITELY be there next year.
the Carlsons
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