Cherry Lavender Lime Mocktail Spritzer

 

Cherry Lavender Lime Mocktail Spritzer

The sweetness of cherries, the aromatic floral taste of lavender and the tang of lime juice with sparkling water over ice adds up to a refreshing drink with some of our favorite flavors of the summer. Just add mezcal to make it a cocktail.

Lavender and Orange Blossom Cookies

Ingredients:
¾ cup/180 grams clarified butter, at room temperature (see note)
1 ¾ cups/215 grams confectioners’ sugar
2 teaspoons/1 gram dried lavender, ground to a powder
½ teaspoon/3 grams kosher salt
1 teaspoon/ 5 milliliters orange blossom water
1 ¾ cups/228 grams all-purpose flour, more as needed

Directions:
Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.

In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners’ sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.

Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.

Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long.  Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. 

Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.

Sift remaining confectioners’ sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.

Lavender Lemonade

Lavender Lemonade

Lavender flowers have become such a favorite in flower gardens.  They have such a fragrance, beautiful color, and also dry so vibrant for use in floral arrangements.  Added to this, organic blossoms have a varied culinary use in baked goods and beverages.

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Ingredients:

1 quart of purified water

1/4 cup organic fresh edible lavender

Juice and zest of 2 lemons

1 cup sugar

Lemon slices and lavender flowers

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Directions:

Bring 8 ounces of the water to a boil.  Add lavender and lemon zest; cover and let steep for an hour. 

Strain lavender mixture into a pitcher.   Add lemon juice, sugar and remaining 3 cups water.  Stir until the sugar dissolves.

Serve in tall Collins type glasses filled with ice.  Garnish with lemon slices and lavender flowers.  If too tart or sweet add more water or ice.  

Lavender and Lemon Scones

Lavender And Lemon Scones

{makes 16, adapted from Bon Appetit}

1/2 cup (1 stick) unsalted butter
1/4 cup (1/2 stick) salted butter
3 cups unbleached, all-purpose flour, plus more for kneading
3/4 cup sugar
1 TBSP baking powder
1 teaspoon dried culinary lavender
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup half and half, plus more for brushing
2 teaspoons lemon zest
1 teaspoon vanilla bean paste (or extract)
sanding sugar
lemon curd

Place the butter in the freezer. Preheat oven to 425. Line a baking sheet with parchment.

Whisk together the flour, sugar, baking powder, lavender, salt and baking soda in a large bowl.

On the large holes of a grater, grate the frozen butter and add to the flour mixture. Stir gently, then rub the butter into the flour with your fingers until it resembles a coarse meal.

Whisk together the buttermilk, half and half, lemon zest and vanilla bean paste. Add to the flour/butter mixture and stir until a shaggy dough forms.

Dump the dough onto a floured surface and knead about 5 times, until the dough comes together. Pat into a 10 x 6" rectangle. Halve the dough into two 5 x 6" sections. Cut each section into fourths, then cut each square diagonally. (A bench scraper is the perfect tool for this.)

Place 8 of the scones on the prepared baking sheet. Brush lightly with half + half and sprinkle with sanding sugar. Bake for 13-15 minutes, until golden and done. Transfer to a wire rack and cool completely.

Meanwhile, place the remaining 8 scones on another baking sheet and freeze in a single layer. Once frozen, place in a freezer bag. Bake from freezer as directed above. Add a few more minutes of cooking time as necessary. If baking all at once, move oven racks to the lower and upper thirds and rotate sheets during cooking.

Once the scones are cooled, serve with a dollop (or three) of lemon curd. I used store-bought, but if you are looking to make your own, check out Sweetapolita's post on Citrus Curd. It's heavenly!