Friday, May 12, 2017

Frequently Asked Questions Series - Are The Recipes in the Book Real?

Yes, the are! 

One of the aspects of writing Peculiar Miracles that I enjoyed the most was including scenes where the characters worked with edible flowers.  I love to bake and I'm always looking for new and unusual flavor combinations.   Some time ago, I stumbled upon a recipe for lavender bread.  I tried it out, and I loved it! 

 Plus, there's something about cooking with flowers that elevates your dishes from something mundane to something special.  One think you do need to be aware of when cookie with flowers is that a little goes a long way--especially when using dried petals.  If you use too much, the flavor can be overpowering and your bread or cookies (or ice cream even!) will end up tasting like perfume. 

I frequently bake with lavender, orange blossoms, and rose water.  I use other flowers also, but those are the three I use most frequently, and I think their flavor is the easiest for people not accustomed to floral-infused food to get used to.  I'll share recipes using all of them, but today, I wanted to share the recipe for lavender bread that Lily makes for Rose. 

If you make it at home, let me know what you think!


Eden Farms Lavender Bread

3/4 cup milk
1 1/2 -- 2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
zest from one large lemon
juice from 1/2 of large lemon
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs

Grease a 9x5x3 inch loaf pan.

Preheat oven to 325 degrees.

Heat milk with lavender almost to a boil, then steep until cool, allowing the lavender to infuse into the milk.

Combine sugar and lemon zest in food processor until well blended.  

In the meantime combine flour, baking powder and salt together in small bowl.

In another bowl cream butter & sugar until smooth, then add eggs, one at a time, beating until light and fluffy, then add lemon juice.

Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat.

Pour into prepared pan and bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool.

Once the bread has cooled completely, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar. 

Simple Glaze

1 cup Powdered sugar
1/2 tsp Vanilla extract
1/2 spoon lemon juice
1 1/2 tbsp Almond milk or regular milk 

Combine the ingredients until smooth and drizzle over cooled bread.  





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