Lavender-Infused Lemonade
This cool beverage is fragrant with summer lavender.
Ingredients:
Small handful lavender flowers, rinsed and cut from stem
1 cup sugar
2 cups boiling water
2-3 cups ice water
1½ cups freshly-squeezed lemon juice
Method:
1. Place lavender flowers in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar. Pour the boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
2. Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher. Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet, or add more sugar if too tart. Add ice and more water to desired level of concentration.
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Anise Hyssop Lemonade
Sweetened with an anise hyssop simple syrup, this lemonade is incredibly fragrant.
Ingredients:
1 cup anise hyssop simple syrup (recipe follows)
1 cup freshly-squeezed lemon juice
2-3 cups water
Anise Hyssop Simple Syrup
1 handful (about 20 leaves) anise hyssop
1 cup sugar
1 cup water
Method:
1. To make simple syrup, combine ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Once boiling, remove from heat and allow to steep for 30 minutes. Strain anise hyssop solids, and chill syrup until ready to mix lemonade.
2. In a pitcher, pour lemon juice and anise hyssop syrup, adding in 2-3 cups water to taste. Refrigerate and serve over ice with additional sliced lemons.
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Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
Ingredients:
1 cup sugar
1 cup water
1 cup packed spearmint leaves, stems removed
1 cup freshly-squeezed lemon juice
Ice
Club soda or sparkling water
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
3. To assemble the lemonade, add 1 ounce each of simple syrup and lemon juice to a tall glass filled with ice. Top with about 6 ounces of club soda or sparkling water. Stir. Garnish with fresh mint.
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Calendula-Infused Herbal Oil
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
Ingredients:
Calendula flowers
Olive oil
Method:
1. Fill a glass canning jar â…” of the way full with dried calendula flowers. If using fresh calendula, wilt for 12 hours to remove most of the moisture (too much moisture will cause the oil to go rancid) before adding to the jar.
2. Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand. Stir well and cap the jar tightly.
3. Place the jar in a warm, sunny windowsill and shake once or more daily. After about a week, strain the herbs out using cheesecloth. Pour the infused oil into glass bottles and store in a cool, dark place.
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Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!
Ingredients:
1-2 cups high-quality olive oil
Small bundle of fresh thyme stems (leaves still attached), thoroughly washed and dried
Rind of 1 Meyer lemon
Method:
1. Heat the olive oil in a small saucepan.
2. Add the thyme stems and lemon rind and allow to steep several minutes in the oil (oil temperature should be 180°).
3. Cool, strain the oil of thyme and lemon and then pour into a resealable container until ready to use.
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Roasted Garlic, Three Ways
The Hungry Mouse blog shares favorite ways to enjoy this essential aromatic ingredient: roasted, in compound butter and as an infused oil.
Ingredients:
Whole heads of garlic
8 tablespoons butter
Olive oil
Method:Â
1. Roasted: Preheat oven to 350°. Cut head(s) off of garlic about half-inch from the top, set trimmed head(s) in baking dish. (You may discard tips, or toss them into the baking dish—just keep an eye on them during roasting as these small pieces burn more easily.) Drizzle garlic with a generous swig of olive oil, seeping oil down into the head(s). Cover dish with aluminum foil, roast for 30-45 minutes until garlic is a deep caramel color and soft. Remove cloves from skin with sharp paring knife.
2. Compound Butter: Cut a stick of butter into small pieces and set in a bowl to soften. Once soft, add in mashed roasted garlic and mix together with a fork. (For 1 stick of butter, add the equivalent of half head of roasted garlic. Feel free to play with this ratio for stronger—or more subtle—versions!) Refrigerate until ready for use. Use to make garlic bread, stir it into mashed potatoes or to garnish a grilled steak.
3. Infused Oil: Set strainer over a small bowl. Take baking pan with extra olive oil and garlic skins and strain into bowl, pressing garlic skins with a spoon to squeeze out any and all extra oil. Keep garlic-infused oil in the fridge, use within one week.
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Sage-Infused Butter
The perfect finishing touch for al dente pasta!
Ingredients:
4 tablespoons fresh sage leaves, coarsely torn
¼ cup butter
Method:
1. In a small skillet, melt butter with sage leaves, swirling to coat. Bring to light simmer, turn off heat and allow to cool slightly. Remove leaves and toss infused butter with pasta.
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Grilled Carrots
Brushed with our signature grill rub, these carrots are infused with smoky-sweet flavor.
Ingredients:
1 bunch carrots, trimmed of greens, then peeled and cut in half lengthwise
2-3 tablespoons F&L house-blend dry rub
2-3 tablespoons olive oil
Sea salt
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon
Method:
1. Place carrots on a sheet pan and brush them lightly with olive oil on both sides. Season liberally with the dry rub.
2. Preheat the grill to medium-high and then place the carrots directly on grill or in a grill basket. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking.
3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.
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Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.
2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.
3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).
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Mashed Turnips
This delicious side dish boasts a beautiful golden color thanks to the combination of yellow Ball turnips and German Butterball potatoes.
Ingredients:
4 Ball turnips, peeled and cubed
2 medium-sized German Butterball potatoes
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh sage, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and sage and sauté until the garlic and sage are fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
3. Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, add salt and pepper.
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