And when life gives you lavender, make lavender lemonade and lavender lemon dumplings! That’s what I did a few days ago, at least, and I am so stoked on both creations.
The first, lavender lemonade, couldn’t have been possible without the whole bag of free meyer lemons I scored at work that enabled me to squeeze out about 3 cups worth of organic, fresh lemon juice. So, so worth all of the hand squeezing. And I recently purchased a bottle of this lovely stuff:
Yes, lavender syrup! I had been eyeing this for days before I finally decided to purchase it, full of sugar and purple food coloring and all. One of the three recipes on the back was to make lavender lemonade and it sounded like the perfect summer drink. Sure enough, it definitely is. If you don’t happen to have any premade lavender syrup nearby, you can easily make it yourself
3/4 cup freshly squeezed lemon juice
4 cups water
1/3 cup lavender syrup, or more to taste
cubes of ice
slices of lemon and/or sprigs of mint, to garnish
Combine all ingredients in a 4 liter pitcher, put a little ice in your glass, and garnish to enjoy!
The second recipe, the lavender lemon dumplings, comes from this idea
, Orange Ricotta Breakfast Dumplings, on Design Sponge. I always come across great recipes that they post every Friday on the blog, drool over them, bookmark them, and hardly ever go back to attempt making it. But this one I couldn’t stop thinking about. Since I’m lavender obsessed, I just had
to try it. Plus it didn’t seem to difficult to put together. Flour + ricotta + egg + zest + lavender + butter. SO EASY! But I’m not really a big fan of orange zest in things. I’m not sure why. So I went with lemon instead because I think lemon and lavender are meant to be together and should get married more often. Anyway, these are freaking PHENOMENAL. I couldn’t stop eating these little guys. They would be great for breakfast or as a dessert with a little yogurt and honey, perhaps. Or just great any other time of the day. Also could be a great appetizer at a party. You can make these ahead of time, like I did, and freeze them until you’re ready to boil them and make the butter sauce. And, of course, I substituted ghee for the butter instead and it definitely heightened the taste, I’m sure of it.
The blogger that contributed this recipe can be found at Crumpets and Cakes
. I’m definitely a fan.
Lavender Lemon Dumplings
Serves 4-5 people, making approximately 50-60 dumplings
For the dumplings:
1 cup ricotta cheese
1 cup all purpose flour divided in half
1 medium egg lightly beaten
1 tablespoon dried lavender
1 teaspoon lemon zest plus more for garnish
For lavender butter:
3 tablespoons ghee
1 tablespoon lavender sugar
1/4 teaspoon dried lavender
1 teaspoon lemon zest
Prepare the dumplings:
In a medium pot bring to a gentle boil 2 quarts of lightly salted water.
In a large bowl mix the ricotta with the egg, add ½ of flour and mix it with a spoon to form it into a ball, add lemon zest and dried lavender, and then more flour little by little as needed. The dough will be very sticky, but not wet, and the amount of flour you use will depend on how much moisture is in the ricotta cheese you use. I ended up using probably 2-3 cups of flour. I lost track, but I know I used A LOT because my ricotta was very wet.
Transfer the dough to a lightly floured surface and cut in half. With your palms, gently roll it into two long strands about ½ inch thick. With a knife, slice each strand on diagonal into about half inch wide dumplings. This will make approximately 50 dumplings depending on how much flour you used and how big you’d like the dumplings. Transfer all the dumplings to a large pot and boil until all float to the surface, about 10 minutes.
Prepare the lavender butter:
In the mean time in a frying pan or small sauce pan, on a medium heat, melt ghee with lavender sugar, dried lavender and lemon rind. Cook for few minutes, being carful not to brown the mixture.
Arrange cooked dumplings on a serving platter or divide into small bowls. Top with lavender butter, garnish with lemon zest and some fresh lavender petals, serve immediately.
And just for fun, I’m going to partake in Five Senses Friday
, inspired by Abby Try Again
Tasting: lots of lemon and lavender and the tom kha soup with baby shiitakes I just consumed
Smelling: lavender lotion that I put on at work
Hearing: free online Dr. Lad lecture about the secrets of Ayurvedic pulse taking, and music wise, the new Band of Horses album, and lots of Grizzly Bear
Feeling: ridiculously exhausted from this whirlwind week, only getting 4 hours of sleep last night, but otherwise extremely excited, hopeful, and inspired about the crafty things I’ve been up to
Seeing: new fabric swatches and color combos for my future stuffed animal owls!