Lynn Smythe
Sage, Lavender & Mint Desserts
November 7th 2008 16:39
My article, Sage, Lavender & Mint Desserts; Shortcake, Mint Chocolate Chip Cookies and Lavender Custard Recipes, first appeared on the Suite101 website on November 4th, 2007. Over one year has passed since the article first appeared online, so now I am free to submit it to other sites.
Article Overview
Recipes for creating three delicious culinary creations featuring herbs.
Strawberries with Pineapple Sage Shortcake Recipe
This recipe makes 8 servings. Sage was believed to be a cure all and ensured anyone that ate it a long and healthy life. The Romans used sage as part of their ancient fertility rites.
Pineapple sage has a nice, light fruity flavor which compliments the taste of the strawberries. This recipe is a variation of the traditional strawberry shortcake.
Ingredients for Strawberry Shortcake:
* 2 cups all-purpose flour
* 2 tablespoons baking powder
* 6 tablespoons butter - chilled
* 1 cup milk or plain soy milk
* 2 tablespoons minced fresh pineapple sage
* 1/3 cup granulated sugar
Directions for Strawberry Shortcake:
1. Preheat the oven to 425 degrees.
2. In a mixing bowl sift together the flour and baking powder.
3. Add the butter and cut into the dry ingredients using a pastry knife or two knives until the dough has the texture of coarse corn meal.
5. Drop by 1/3 cup size portions onto a greased baking sheet.
6. Place the baking sheet in the oven and bake the shortcake for 18 to 20 minutes until lightly browned on the bottom.
7. Let them cool to room temperature then cut each one in half. Top each shortcake half with some of the strawberry filling and some of the whipped cream topping.
Ingredients for the strawberry filling:
* 2 cups sliced strawberries
* ¼ cup granulated sugar
* 1 tablespoon minced fresh pineapple sage
Directions for the strawberry filling:
1. In a small bowl mix together the strawberries, sugar and pineapple sage.
2. Set aside while you prepare the whipped cream topping.
Ingredients for the whipped cream topping:
* 1 pint heavy cream
* ¼ cup granulated sugar
Directions for the whipped cream topping:
1. Place the cream and sugar in a small bowl.
2. Use a hand held electric mixture to whip the cream until soft peaks form.
Mint Chocolate Chip Cookies Recipe
This recipe makes approximately 4 dozen cookies. Mint has long been used as a culinary herb for its sweet scent and cooling taste. Both the leaves and flowers can be used in your culinary creations.
Ingredients for Mint Chocolate Chip Cookies:
* ¾ cup margarine - room temperature
* 1 cup granulated sugar
* 2 eggs
* 1 teaspoon peppermint extract
* 2 tablespoons peppermint or chocolate mint leaves - minced
* 2 ½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* One (12 ounce) package semi-sweet chocolate chips
Directions for Mint Chocolate Chip Cookies:
1. Preheat the oven to 300 degrees.
2. Add the margarine and sugar to a large bowl and mix together using a hand held electric mixer.
3. Add the eggs and mix well.
4. Stir in the peppermint extract and peppermint leaves and mix well.
5. In a small bowl sift together the flour and baking powder then stir into the large bowl of ingredients.
6. Stir in the salt and chocolate chips.
7. Drop the dough by tablespoon size portions onto un-greased cookies sheets.
8. Place the sheets in the oven and bake for 20-22 Minutes.
Lavender Infused Custard Recipe
Lavender was once thought to be a powerful aphrodisiac. Both the leaves and flowers of this plant can be used in moderation in your culinary creations. Place the lavender in a tea ball to make it easy to remove after it has been infused in the milk.
Ingredients for Lavender Custard:
* 2 tablespoons lavender flowers
* 2 cups milk
* 2 tablespoons cornstarch
* 2 tablespoons water
* ½ cup granulated sugar
* 5 egg yolks
* 1 teaspoon vanilla extract
Directions for Lavender Custard:
1. Place the lavender flowers and milk into a small sauce pan.
2. Place the pan on the stove and simmer over medium low heat for 30 minutes.
3. Strain out and discard the lavender.
4. In a small bowl whisk together the cornstarch and water then whisk into the pan of lavender infused milk.
5. Whisk in the sugar until it is thoroughly dissolved.
6. Turn the heat down to low and whisk the egg yolks in one at a time.
7. Slowly turn the heat up to medium while whisking continuously.
8. Cook for approximately 5 minutes until the custard begins to boil and has thickened.
9. Remove from the heat and whisk in the vanilla extract.
10. Pour the custard into a bowl, cover with plastic wrap and let it cool in the refrigerator until well chilled.
11. Garnish with fresh lavender flowers before serving if desired.
Copyright Information
The copyright of the article Sage, Lavender and Mint Desserts in Herbs is owned by Lynn Smythe. Permission to republish Sage, Lavender and Mint Desserts in print or online must be granted by the author in writing.
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