Honey-Lavender Caramels
Honey-Lavender Caramels
An amazingly delicious blend of sweet, salty and floral flavours all wrapped up in a soft, chewy treat.
Ingredients:
1 cup (250 ml) milk
1 1/2 cup (375 ml) heavy cream
2 tsp (10 ml) dried lavender buds
3/4 cup (190 ml) unsalted butter, softened
3/4 cup (190 ml) honey
1 3/4 cup (440 ml) sugar
2 tsp (10 ml) vanilla extract
1/2 tsp (2 ml) salt
Equipment:
9 inch (23 cm) square baking pan or 11 x 7 inch (28 x 18 cm) rectangular pan
4 quart (3.8 L) stock pot (minimum size as caramel mixture will boil up quite high)
medium saucepan
parchment paper
fine mesh sieve
pastry brush
candy thermometer
Procedure:
Grease baking pan and line bottom with parchment paper. Set aside.
In medium saucepan, combine milk, heavy cream and dried lavender buds. Bring to a boil. Once it reaches boiling point, immediately turn off heat. Steep lavender for 30 minutes. Strain milk mixture through a fine mesh sieve. Reserve liquid. Discard lavender buds.
Measure 2 cups (500 ml) of lavender-infused milk mixture. Pour into large stock pot. Add unsalted butter, honey and sugar. Cook over medium heat until mixture comes to a full boil, stirring frequently. Using a pastry brush, brush down any sugar from the sides of the pot to prevent crystallization.
When the thermometer reaches 240 °F (115.5 °C), known as the soft ball stage, begin stirring constantly until the thermometer reads 248 °F (120 °C) in about 20 minutes. Mixture will have reached the firm ball stage at this temperature.
Immediately remove pot from heat and stir in vanilla extract and salt. Pour into prepared baking pan. Place pan in refrigerator until mixture is cooled and firm to the touch. This will take about 2 hours.
Remove pan from refrigerator and invert onto a cutting board. Turn glossy side up. Cut into one inch (2.5 cm) squares. Store in an airtight container between layers of parchment paper.
Caramels will keep for one week in an airtight container.
Makes about 6 dozen caramel squares
Note: Do not double recipe! Make another single batch, or two, if you want to gift some of these delicious caramels to friends and family.
Potato Leek Soup
Potato Leek Soup
An easy-to-prepare cream-style soup.
Prep Time: 15 minutes / Cook Time: 50 minutes
Ingredients:
3 tbsp (45 ml) butter or margarine
2-3 medium leeks, sliced (green tops included)
1 small onion, minced
1 tsp (5 ml) basil, dried (or 1 tbsp fresh)*
1 tsp (5 ml) marjoram, dried (or 1 tbsp fresh)*
1/2 tsp (3 ml) savory, dried (or 1.5 tsp fresh)*
1/4 tsp (1 ml) cracked black pepper
4 cup (1 L) water
2 stalks celery, diced
3 medium potatoes, diced
2 cup (500 ml) milk
3 tbsp (45 ml) unbleached flour
Procedure:
Melt butter in a large saucepan. Add leeks, onion, dried basil, marjoram, savory and cracked pepper. Cook about 5 minutes, stirring often, until leeks and onion are soft, but not brown.
Add water. Bring to a boil; reduce heat and simmer for 20 minutes.
Add celery, potatoes and pepper. Bring to boil again; reduce heat and simmer for about 15 minutes longer or until potatoes are tender.
In a small bowl, measure out flour. Stir a little of the milk into the flour, stirring constantly to make a paste. Slowly add more milk, stirring constantly, to form a smooth, creamy mixture. Add rest of milk and stir to ensure all the flour is mixed in from the bottom of the bowl.
Stir flour and milk mixture into soup. Add fresh basil, marjoram and savory at this point, if using. Heat and stir until soup is thickened.
Serves 6
Note: If doubling the recipe, make sure you are using a good-sized stockpot. You may also find that you need to add an extra cup of water. This will depend on the size of your potatoes. Add any extra water towards the end of the simmer time for the potatoes. You do not want too runny a soup, as this is more of a cream soup recipe.
Violet Jelly
Makes: 10 – 125 ml jars
5 – 250 ml jars
Note: Not all Viola spp. (violet species) are edible. Viola odorata, or sweet violet, is an edible one. Never pick flowers that have been sprayed with any chemicals, particularly in a lawn.
To make juice:
50 g freshly picked violet flowers (about 2 cups)
500 ml (2 c) boiling water
Place freshly picked violet flowers in a glass jar with a lid. Pour boiling water over flowers. Screw on lid and place in a dark cupboard for 24 hours.
Line a plastic sieve with cheesecloth, place over a bowl and strain violet flowers, gently squeezing the cheesecloth to extract all of the juice. Measure 500 ml (2 c) of juice. You can use up to 63 ml (¼ c) water to make up the difference if you are short.
To make jelly:
500 ml (2 c) violet juice
30 ml (2 tbsp) lemon juice or lemon juice concentrate
1 L (4 c) sugar
85 ml (1 pouch) liquid pectin
Fill water bath canner about half full of water. Bring water to a boil; place jars in canner, cover and return to a boil. Reduce heat to about medium and boil jars for about 10 minutes to sterilize. Place sealing lids in a hot water bath; gently warm but do not boil.
In a large saucepan, combine violet and lemon juices. Bring to a boil, stirring constantly. Add sugar and liquid pectin; stir to dissolve sugar. Bring to a full rolling boil, stirring constantly and boil hard for one minute. Remove from heat; skim off any foam.
Ladle jelly into jars leaving 63 mm (¼ inch) headspace. Wipe rim of jars clean with a clean, damp cloth. Place sealing lid on jar, add ring sealer and tighten just to finger-tight. Repeat until all jars are filled.
Place jars in water bath canner. Bring to a full boil and process for 5 minutes for 125 ml size jars; 10 minutes for 250 ml size jars.
Remove from canner and allow to cool. Make sure all lids have sealed properly.
Store in a cool, dark place for up to one year.
Updated on April 18, 2017
Curried Cauliflower Soup
Curried Cauliflower Soup
A great, easy-to-prepare soup to warm a soul up on cold winter days or after a day spent in the garden in chilly, early spring.
Prep time: 20 minutes / Cook time: 30 minutes
Ingredients:
6 tbsp (90 ml) sunflower oil
1 large onion, diced
4 garlic cloves, minced
1 tsp (5 ml) oregano
1 tsp (5 ml) rosemary
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) coarse black pepper
6 tbsp (90 ml) unbleached flour
4 tbsp (60 ml) curry powder
6 c (1.5 L) chicken or vegetable stock
2 – 14 oz (398 ml) cans coconut milk
5 c (1.25 L) cauliflower, cut into small florets
Procedure:
Heat oil in a large, heavy stock pot over medium heat. Add onion, garlic, oregano, rosemary, nutmeg and pepper. Sauté for 2 to 3 minutes or until onions and garlic are softened.
Combine flour and curry powder in a small bowl. Stir into onion and garlic. Cook for 1 to 2 minutes stirring constantly.
Slowly whisk in chicken or vegetable stock to prevent lumps. Add coconut milk, stirring to combine.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 10 minutes.
Add cauliflower florets. Bring to a boil again over medium-high heat. Reduce heat to low and simmer for 10 minutes or until cauliflower is tender.
Serve with warmed Naan bread and Mango Chutney.
Serves 8
Lemon-Honeyed Beets
Lemon-Honeyed Beets
Absolutely delicious…and so easy!
Prep Time: 5 minutes / Cook Time: 50 minutes
Ingredients:
2 lb (1 kg) beets
1 tbsp (15ml) butter
1 medium onion, sliced
2 tbsp (30 ml) honey
2 tbsp (30 ml) lemon juice
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) ground cloves
1/4 tsp (1 ml) cracked black pepper
Procedure:
In medium pot, place washed beets with tops removed. Add water to cover. Bring to boil over high heat; reduce heat, cover and simmer for about 40 minutes or until beets are tender. Drain and allow to cool slightly. Remove skins. Cut beets in half, then into wedges.*
In small bowl, combine honey and lemon juice. Set aside.
In non-stick skillet, melt butter over medium heat. Add onion slices, nutmeg, cloves and pepper. Cook for about 5 minutes or until onion is tender, stirring occasionally. Stir in honey and lemon juice mixture. Add beets, stirring to coat. Cook for an additional 5 minutes, or until glazed.
*Note: For those with a busy schedule, the beets can be prepared to this point and refrigerated in a covered container for up to three days. You will have to increase the cooking time another 5-7 minutes to heat the beets through.
