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Monday, July 4, 2011

Lavender is Not Just For Eye Pillows!

Hi Boys and Girls!

I hope you had a wonderful 4th of July! Did you partake in the bubbly? Beer? Wine? Heaven forbid...soft drink?? Well, if you are of age, you are in for a treat. Tequila is not just for shots and lavender is not just for eye pillows!

I made lavender margaritas. Many of you know that I am a tequila snob and only buy the best. I sip straight tequila with fresh lime juice, ice, and a bit of salt. I caved when I read this recipe for lavender margaritas. Don't be scared off by the "work" it takes to make these. Keep the shot glass handy and full and you will have these made in no time!

Start with The Lavender Cookbook by Sharon Shipley. http://www.amazon.com/Lavender-Cookbook-Sharon-Shipley/dp/0762418303/ref=sr_1_1?s=books&ie=UTF8&qid=1309832208&sr=1-1

Even if you don't cook anything in this book, you will love looking at it! Honestly, I have not cooked one recipe that was not delicious!

Lavender Margaritas

Makes 10 to 12 Servings
Lavender Sweet and Sour Mix (recipe below)
1 1/4 cups tequila (not cheap and not most expensive)
3/4 cup orange liqueur
1 lime
1/2 cup Lavender Salt Dry Rub (recipe below)
Prepare the sweet and sour mix.
In a large pitcher, combine the mix, tequila, and liqueur. Add ice.
Cut the lime into wedges and use to rub the rims of margarita glasses.
Dip into the lavender salt. Fill with the tequila mixture.

Lavender Swee and Sour Mix

3 cups sugar
2 cups water
1 TBLS dried culinary 'Provence' lavender buds (available at health food store)
2 cups fresh lime juice
2 cups fresh lemon juice
Note: Packaged bag of limes and lemons makes almost 2 cups.
In a medium saucepan, mix the sugar, water, and lavender. Bring to a boil over high heat and stir to dissole the sugar. Cover, remove from the heat, and let steep for 5 minutes. Strain into a pitcher or large jar. Add the lime juice and lemon juice. Cover and refrigerate until cold.

Lavender Salt Dry Rub

1 TBLS culinary 'Provence' lavender buds
1/2 cup coarse sea salt

In a spice grinder, pulse the lavender until finely ground. Transfer to a small bowl and toss with the salt.
Note: Store unused rub in a jar. Keeps for 3 months.

I am telling you...this is a good margarita!

Until next time, kiss the cook!

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