Tuesday, September 2, 2008


Several months ago, I saw a recipe for Honey-Lavender Ricotta Ice Cream in Cooking Light. I have been on a half-assed quest to make it.
I couldn't find lavender in the regular supermarket or in Whole Foods. I realized that I'd have to get it at Reading Terminal Market or The Spice Corner in the Italian Market. I happened to be in the Italian Market on Friday, and therefore purchased 3 oz. of dried lavender.
I couldn't remember how much the ice cream recipe called for, so I figured I'd be on the safe side. Turns out the recipe calls for 1 tsp. ONE TEASPOON. I have 3 ounces!
So, I thought I'd be making the ice cream this weekend, but then I saw the recipe recommends fresh ricotta. I like the idea of making fresh cheese; however, I need to get some cheesecloth and a candy thermometer. The half-assed quest continues. Sure, cheesecloth is easy enough to find, but I gotta go out specifically to get a candy thermometer. This ice cream better be damn delicious once I get all the stuff I need to make it!
And now, to the main point of this post. Since I have so much extra lavender, I've been searching for lavender recipes. I found the perfect recipe. (Perfect = Having all ingredients on hand).
Lavender Shortbread.
It's pretty delicious and I am pleasantly surprised that both my husband and daughter seem to like it. The recipe called for the cooled cookies to be sprinkled with powdered sugar, but I didn't feel like getting into that mess with my, um, little preschool-aged helper.


Anonymous said...

Dattillo's on Bustleton and Rhawn sells homemade fresh ricotta, if you wanted to get busy without making your own cheese.

Jaime said...

I think I'd like to try to make my own. It seems very easy.

Anonymous said...

I have a recipe for homemade mozz that looks pretty easy. It's from Animal, Vegetable, Miracle.

Taylor said...

Yum. Lavender is great in small amounts. Your 3 ounces should last you a while. I also love ginger in shortbread.