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Color Me Lavender

Between school and work(s), things have been pretty hectic lately. Since my last update, I’ve picked up jobs at Bouchon, Del Dotto, and the Rudd Center for Professional Wine Studies. I’ve also completed 2 more classes, but more on all that later. First, Fall is here and it’s time for giving thanks. So, I give you all a recipe for the holidays thanks to Chef Briwa at Greystone during our lil’ field trip to Bellwether Farms. I must say, these turned out pretty kick-ass.

Butter 1 #
Sugar 7.5 oz
Lavender, ground fine 2 t
Salt 1.5 t
Orange zest 2 ea.
Cake flour 1 #, 1 oz
Rice flour 2 oz

First, soften the cold butter by pounding with a rolling pin. The butter should be used cold as you want to keep it relatively firm.

Next, knead in the sugar and flavorings until homogeneous. Add the two flours and mix until smooth. Shape dough into logs and chill to firm.

Preheat the oven to 325° F. Cut the logs into ¼” slices and place slices onto a greased sheet pan. Bake at 325° until lightly golden and crisp — about 20 minutes. Cool before serving.

And there you have it! They go great with some ice cream or coffee/tea and lavender can easily be subbed out with other herbs 🙂 Happy Thanksgiving!

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