Blueberry Lavender Honey Ice Cream

It is 100 degrees outside and blueberries are on sale. To me that sounds like an invitation to make homemade ice cream.

Blueberries make a lovely lavender color ice cream, which inspired me to add lavender as a flavoring. Then I chose to use honey in this recipe because flavor wise lavender and honey compliment each other very well; to the point where the hint of lavender in this recipe is more a slight amplification of the wildflower flavor of the honey itself rather than a particularly distinct or powerful flavor of its own. I certainly didn't want anything to overshadow the flavor of fresh blueberries present at the party!

1 & 1/2 Cup Blueberries, rinsed
3/4 Cup local raw Honey
1/4 Cup Water
1 Pinch of pesticide free Lavender Blossoms
1/4 Teaspoon ground Cinnamon
1/8 Teaspoon ground dried Ginger
3-4 Drops of Lavender Essential Oil
3-4 Drops of cane alcohol based Vanilla Absolute
3 Cups half-and-half

In a medium size heavy bottom saucepan, bring blueberries, honey, and water to a boil over medium-high heat. Cook for about 4 to 5 minutes while stirring until the berries begin to pop. Remove from heat. Add dried lavender, cinnamon & ginger. Blend with a stick blender until pureed. Using a sieve, strain into a bowl, pressing the berry skins to release all the liquid. Refrigerate for several minutes until lightly chilled. Add the drops of Lavender Essential Oil and Vanilla Absolute, then stir in the half-and-half. Pour mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Enjoy!

Note - The mashed berry skins can be placed flat on waxed paper, flattened and dried to make fruit leather :)

Optional - Like a lot of flavor with an exotic flair? Add 1-2 drops of Cardamom Essential Oil to this recipe!

Lime Light Grilling

As the day wanes and twilight approaches, I'm about to grill up some chicken and corn seasoned with my new "Lime Light" flavored salt - a blend of unrefined sea salts, white and pink peppercorns, paprkia, chili powder & parsley, accompanied by the essential oils of lime zest and thai lime leaves .. add a salad and we have supper time numminess!

All of my local "taste testers" have been giving rave reviews for the seasoned salts, which means they will be available on the web-site soon!

Moroccan Harira

Here's to a warm full belly on a cold night and being grateful for it!

I found in the pantry some beef and lamb stock that I canned, along with some canned tomatoes and dried beans (lentils and chickpeas mostly) that have been around quite long enough .. and I also have a bit of leftover roast beast from a previous recent evening - SO I've decided that I'm going to make Moroccan Harira.

I chop a couple small onions, several stalks of celery, saute them in some oil and butter, add about 1 lb of beans that have been soaked overnight, add a can of crushed tomatoes, add 2 quarts stock, meat, salt, pepper, cinnamon, cumin, turmeric, cardamom, simmer gently while covered for about 2 - 3 hours. Chill, eat tomorrow reheated as soup is ALWAYS better 1 or 2 days later! Be sure to add chopped fresh cilantro (or parsley if you're not into cilantro) and serve it with cous cous added :)