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One
of the most satisfying ways of bringing natural scents into our daily
lives is through our cooking. Please enjoy the following excerpt
recipes from the book, Aromatherapy in the Kitchen, by Melissa Dale,
and Emmanuelle Lipsky... |
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Available Recipes: |
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Champagne
Rose Granita
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| Lavender
Chicken with Fresh Figs |
| Rosemary
Roasted Vegetables |
| Fresh
Mint & Citrus Cake |
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| Champagne
Rose Granita |
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| 1/2
cup sugar |
| 1/2
cup spring water |
| 1
tbsp dried rose buds |
| 1
inch piece of vanilla bean |
| 1
cup champagne, chilled |
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Place an 8
inch square metal pan in the freezer to chill. Place the first four
ingredients into a small saucepan and simmer, stirring, until the
sugar is melted and the flowers have wilted. Strain through a find
mesh sieve into a bowl, and chill.
Mix the champagne
with the chilled syrup, pour into the metal pan, and return to the
freezer, uncovered. After about one hour, stir the slushy mixture
vigorously with a fork. Continue to freeze, stirring every 30 minutes,
until set, about 2 to 3 hours total. Scrape the granita with a fork
and spoon into small serving dishes, or in hollowed out lemon halves.
Garnish with
a couple of fresh rose petals.
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| Lavender
Chicken with Fresh Figs |
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| 3
tbsp olive oil |
| 6
boneless chicken breast halves |
| 1/2
cup white wine |
| 8
- 10 fresh figs, cut in quarters |
| 3
tbsp dried lavender flowers, minced |
| 1
tbsp lavender leaves, minced |
| 1
cup chicken broth |
| 3
tbsp honey |
| salt
and pepper |
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| In
a large saucepan, heat the oil over medium heat. Season the chicken
with salt and pepper, and brown on both sides. Add the wine and figs,
increase the heat to high, and bring to a boil. Return to medium
heat, add the lavender flowers and leaves, garlic, and honey. Cover
and cook for 10 minutes. Remove the lid and cook for an additional
10 minutes, or until chicken is just cooked through. Serve over rice
or couscous garnished with a few lavender flowers. |
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| Rosemary
Roasted Vegetables & Bulgur Pilaf |
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| 2
cups bulgur |
| 4
cups water |
| 12
garlic cloves |
| 1
onion, cut into wedges |
| 4
plum tomatoes, halved |
| 1
Japanese eggplant, cubed |
| 1
red bell pepper, chopped |
| 1/2
small butternut squash, peeled & cubed |
| 1/4
cup chopped rosemary |
| olive
oil |
| 1
can garbanzo beans |
| 1
lemon |
| salt
and pepper |
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In a medium
saucepan, combine the bulgur and water. Bring to a boil. Cover,
reduce heat, and simmer for 20 - 25 minutes, or until all the water
is absorbed. Remove from heat.
Preheat over
to 400 F. Arrange all of the vegetables, except the garbanzo beans,
on a large baking sheet. Sprinkle with half of the rosemary. Drizzle
generously with the oil, and toss lightly with your hands to coat
the veggies. Roast the vegetables in the over for 45 to 60 minutes,
stirring occasionally. Season with salt and pepper.
In a large
bowl, combine the bulgur, roasted veggies, garbanzo beans, and remaining
rosemary. Squeeze the lemon over the mixture, and toss well. Enjoy
what this season's fall harvest has brought to your table!
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| Fresh
Mint & Citrus Cake |
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| Cake: |
| 2/3
cups flour |
| 2
eggs |
| 7
tablespoons salted butter |
| 1/2
cup sugar |
| 1
tablespoon baking powder |
| 1/4
cup fresh lemon juice |
| 1
tablespoon orange zest |
| 1
tablespoon lemon zest |
| 1
tablespoon Grand Marnier |
| 2
tablespoons finely minced mint |
| Glaze: |
| 6
tablespoons fresh orange juice |
| 2
tablespoons Grand Marnier |
| 2
tablespoons butter |
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Preheat oven
to 350 degrees F. Beat butter and sugar until creamy. Add eggs and
beat until frothy (approximately 1 minute). Add flour and baking
powder, and stir until completely incorporated. Add mint juice,
zests, and Grand Marnier.
Butter and
flour a 9 x 5 inch bread loaf pan. Pour in the batter and bake for
50 to 55 minutes, or until a knife inserted comes out clean. Allow
to cool for at least 30 minutes.
Heat glaze
ingredients in a small saucepan until dissolved. Prick holes on
cakes top with fork. Using a pastry brush, brush the glaze over
the cake.
Decorate with
fresh mint leaves. Fresh mint whipped cream is delicious with this
cake.
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| All
recipes excerpted with permission from Aromatherapy
in the Kitchen, by Melissa Dale and Emmanuelle Lipsky. |
