Ingredients
2 & 1/2 cups water
1 & 1/2 cup sugar
1/4 cup lavender leaves, chopped
2 & 1/2 cups water
1 cup lemon juice
ice cubes
Instructions
1. First, heat the first measures of water and sugar to a boil until the sugar dissolves.
2. Add lavender and let the mixture cool to room temperature. Strain out the lavender.
3. In a pitcher, add lavender infusion to second measure of water and lemon juice. Stir and add more sugar to taste. Chill and serve lemonade over ice.
Serves 6-8
Ingredients
3/4 cup butter – softened
1/4 cup powdered sugar
1/4 cup granulated sugar
1 & 1/2 cups all-purpose flour
1/4 tsp culinary lavender
1 T lemon zest
Instructions
1. Preheat oven to 300 degrees.
2. Using a mortar and pestle, crush the lavender almost to powder – set aside.
3. In a large bowl, combine the butter and both sugars and lemon zest. Add in the flour and combine until well blended. Add the crushed lavender and combine well.
4. Press the dough, evenly into an ungreased 8″ square baking pan. Using a fork, deeply pierce the dough all over.
5. Bake until lightly browned, darker at the edges… approximately 50 – 55 minutes. Remove from oven and cut into squares immediately. Cool in pan or remove to wire rack.
Ingredients
1 large egg yolk
1 & 1/2 tsp fresh lemon juice
1 tsp Sparrow Lane Tarragon Champagne Vinegar
1/4 tsp dijon mustard
1/2 tsp salt plus more to taste
3/4 cup canola oil, divided
Instructions
1. Combine egg yolk, lemon juice, tarragon vinegar, mustard and 1/2 tsp salt in blender. Blend until bright yellow in color. Slowly, pour in 1/4 cup oil to yolk mixture, a few drops at a time.*
2. Keep the blender going at all times. Gradually add remaining ½ cup oil in a slow, steady stream, until mayonnaise is thick. Mayonnaise should be light in color. Add more salt if needed. Cover and chill. Mayonnaise can be made up to two days ahead. Keep chilled.
*Adding oil must be done very slowly, drop by drop. This is a slow process and will take some time — approximately 12 – 15 minutes.
Ingredients
3 boneless skinless chicken breasts, each cut in 3 strips
1/2 cup Sparrow Lane Quatro Pepe Garlic Vinegar
1/4 cup Sparrow Lane Basil Garlic Extra Virgin Olive Oil
8 oz low fat cream cheese, softened
3 & 1/2 cup chicken broth
1/2 cup half & half
1 medium fennel, diced (approx. 1 cup)
1 leek, sliced (approx. 1/2 cup)
1 cup riso heirloom rice
1 T Sparrow Lane Sherry Vinegar
optional: 1 cup marsala wine
Instructions
1. Marinate chicken in Sparrow Lane Basil Garlic Oil & Quatro Pepe Vinegar 30 minutes up to 1 hour. Set aside.
2. Mix chicken broth with cream cheese, half & half and Sparrow Lane Sherry Vinegar, add fennel and leek. Brown chicken breast in sauté pan, lay in slow cooker, rice & broth mix. Cover and cook on high for 3 – 4 hours.
Serves 4 – 6
Ingredients
12 firm-ripe fresh figs, trimmed and halved lengthwise
3 T turbinado sugar (sugar in the raw or packed light brown sugar) forced through a sieve
1 pint super premium vanilla ice cream
1-2 T Sparrow Lane 25-yr Balsamic Vinegar
Instructions
1. Preheat broiler.
2. Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 – 3 inches from heat until most of the sugar is melted and deep golden in places, 3 – 5 minutes.
3. Immediately serve figs over ice cream, drizzled with vinegar.
Ingredients
2 oranges
1 cup red onion, thinly sliced
2 cups fennel bulb, shaved thin, save fronds
Sparrow Lane Extra Virgin Olive Oil
Sparrow Lane Champagne Vinegar
fleur de sel
fresh cracked pepper
1/2 cup pomegranate seeds (optional)
Instructions
1. Peel oranges with a paring knife and cut into segments, careful not to have any white peeling. Toss all ingredients together. Splash with Sparrow Lane Champagne Vinegar, toss.
2. Arrange on plate, drizzle with Sparrow Lane Extra Virgin Olive Oil, sprinkle with sea salt. Garnish with pomegranate seeds and fronds. Serve.
Ingredients
sparkling water or prosecco
1-2 T simple syrup or agave syrup
1-2 T Sparrow Lane Pear Raspberry Vinegar
lemon slices (optional)
mint leaves (optional)
Instructions
Fill 12 oz glass halfway with ice. Add sparkling water or Prosecco. Pour in sweetening syrup and raspberry vinegar (start with the 1 T amounts). Stir and taste: add more sweetening syrup or vinegar if you like. Garnish with optional lemon slices and/or mint leaves.
