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Fall Flavor Focus-
Maple, Apple, Pumpkin & Mulled Wine!
I love the crisp air, the color of the falling leaves, and the many classic flavors of autumn. So, in this issue just scroll down for some of my favorite fall lavender-enhanced recipes.
Pictured above is a yummy sundae featuring my Maple-Lavender Caramel Sauce and poached pear. The sauce is also wonderful with my Easy Microwave-Baked Apples. (See below.)
Two of the dishes, the Lavender-Spice Pumpkin Bread Pudding and Apple-Lavender-Spice Mulled Wine, will fill your house with the heady scents of cinnamon, ginger, allspice and lavender. An irresistible welcome to everyone arriving at your door!
On a personal note, I am recovering extremely well from the broken leg I mentioned in my last newsletter. I am now enjoying walks in our woods, no cane needed, though no running or jumping are allowed yet. (But I don't see any hurdles races in my future anyway!)
I hope you enjoy a pleasant autumn.
Tip: I'm already busy creating some special lavender cookies for my December newsletter, so be looking for them then!
All best,
Nancy
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Apple-Lavender-Spice Mulled Red Wine
Think of this fruity mulled red wine as the cool weather alternative to sangria. Since the recipe includes some apple juice, this version is less potent than many, and in fact, can be made with non-alcoholic red wine if you wish.
On the other hand, for a more bracing warmer-upper, you can add in the optional brandy.
Guests often come back for seconds, so you may want to make a double batch. I serve this in a crock pot along with a ladle and cups so people can help themselves.
Tip: The recipe calls for whole spices, as they taste freshest and ground ones leave a residue in the bottom of the pot. To slightly crush them, put in a plastic baggie and whack with a heavy spoon.
3 to 5 granulated sugar (to taste)
1 1/2 teaspoons dried culinary lavender buds
2 2- to 3-inch cinnamon sticks, broken in half or thirds
2 teaspoons whole allspice berries, slightly crushed
2 whole cloves, or 2 cardamom seeds, slightly crushed
3 cups apple juice
1 750-millileter bottle dry red wine, or alcohol-free red wine
1/2 cup brandy, optional
Small crab apples or orange slices for garnish, optional
Culinary lavender sprigs for garnish, optional
In a 4-quart or similar stainless steel, enameled or other non-reactive saucepan, stir together the sugar, lavender, cinnamon, allspice, and cloves. Add the apple juice and wine; stir well. Heat over medium-high heat just to a simmer, then adjust the heat so the mixture barely simmers, uncovered, for at least 30 minutes and up to 1 hour. Add brandy, if using.
If using immediately strain the mixture through a very fine mesh sieve and serve, garnished with small crab apples or orange slices, and lavender sprigs, if desired.
Alternatively for convenience or an even more flavorful mulled wine, let cool, then refrigerate, covered, up to 3 days. Then strain out the spices using a fine mesh sieve. Reheat the wine until piping not but not boiling and serve. Makes about 8 6-ounce servings.
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Microwave-Baked Apples with Maple-Lavender Caramel Sauce
Once you have a recipe of Maple-Lavender Caramel Sauce (offered below) on hand, readying some utterly delectable microwave-baked apples for dessert is a breeze. Instead of the 30 to 40 minutes required for oven baking apples, these usually take less than 15 minutes.
Note that the microwave “baking” time for apples varies depending on their size and type. Different varieties or sizes will cook at different rates. It’s best not to micro-bake more than 4 apples at a time. If you need more, just ready a second batch.
Tip: After trying out a lot of apples, I’ve found Honey Crisp especially good for this recipe: They hold some shape, color and texture, are juicy, and taste just wonderful.
2 to 4 large (8 to 11-ounce) full-flavored fresh apples, washed and dried
2 to 4 tablespoons Maple-Lavender Caramel Sauce, plus more for serving
Pinches of coarse sea salt for garnish, optional
Using an apple corer (or paring knife if necessary), remove the cores, leaving an open channel running from the top to the base of the apples.
Arrange the apples upright in individual deep baking dishes or in a deep microwave-safe dish large enough to generously hold them. Don’t crowd or their juices may bubble over the dish sides. Spoon a tablespoon of Maple-Lavender Caramel Sauce into the center cylinder of each apple. Cover the dishes or dish with a microwave oven cover or lid.
Microwave the apples, covered, at 100% power: The baking time will vary depending on the variety and the total weight of the apples. At 5 minutes check if baking 2 apples; check the thickest part of the interior by piercing with a fork, then check every 2-3 minutes for tenderness. Baking time may range up to 12 to 15 minutes for 4 large apples.
Let the apples stand a few minutes before serving. If apples were not readied in individual dishes, transfer them to individual bowls and spoon the cooking juices over them, dividing equally. Spoon more Maple-Lavender Caramel Sauce over each apple; or set out sauce for serving. Top each with a pinch of coarse sea salt, if desired. Makes 2 to 4 generous servings.
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Maple-Lavender Caramel Sauce
Perhaps you already know—maple and lavender are a surprisingly lush combo! Here the maple flavor dominates and the lavender subtly elevates the maple taste. It's absolutely superb! As the pics throughout the newsletter reveal, the sauce is wonderful over ice cream, pumpkin bread pudding or baked apples. I bet it’s yummy over French toast, as well!
While the ingredients are simple, follow the directions carefully. The sauce will thicken and darken as it boils down and caramelizes, and you have to gauge doneness by carefully noting these characteristics as it cooks. Please do check out my quick Video to see the how the sauce looks at various stages. This will help you!
Note that the sauce will still look runny when done; it gradually stiffens when cool. (If you have a candy thermometer, you can eliminate the guesswork by cooking until the temperature registers what's called the soft ball stage, 235-236 degrees F. Then remove the pan from the heat.)
The recipe instructs you to boil the sauce for exactly 3 minutes--this should take it to the right stage. But if it starts to smell burnt, or turns very dark, immediately take it off the heat. If you undercook slightly, the sauce will be on the runny side, but will still taste very good! In this case it may also separate during standing; just give it a quick stir and it will come together again.
Finally, don’t substitute any ingredients: Some cooks like to avoid corn syrup, but it’s essential here. The glucose in it helps keep the maple syrup from turning sugary and gritty as it cooks down and caramelizes. If you wish to avoid high fructose corn syrup, use the Karo brand. And be sure to use heavy cream; the milk solids in half-and-half can “turn” and wreck the consistency.
Tip: The final color of the sauce will vary a bit depending on the color of the maple syrup used.
1/2 cup heavy (whipping) cream
1 1/2 to 2 teaspoons dried culinary lavender buds
1 cup pure maple syrup, preferably grade A medium or dark amber
1/4 cup light corn syrup
2 pinches coarse crystal salt
In a 4-cup heatproof measure or similar heatproof bowl stir together the cream and lavender. Cover and microwave on high power until the mixture boils and starts to bubble up the sides, about 1 1/2 minutes. Stop microwaving and let stand to steep and cool in the microwave for 10 minutes (or up to 20 for a more noticeable lavender flavor).
In a heavy, wide-bottomed 2-quart or slightly larger non-reactive saucepan over medium-high heat, thoroughly stir together the maple syrup, corn syrup, and salt. Stir the cream-lavender mixture through a fine mesh sieve into the saucepan; press down to extract as much cream as possible. Stir well.
Adjust the heat so the mixture comes to a full, foamy boil, then immediately start timing and cook for 3 minutes. Stir occasionally and watch carefully. The sauce will gradually reduce, darken slightly and have glossy bubbles. If at any point it starts to smell burned, immediately remove it from the heat. At 3 minutes set the sauce aside to cool completely. If the sauce is much too runny when cooled, return it to the heat and boil 1 minute longer. If it is too stiff to drizzle, thin it by thoroughly and gradually stirring in a few teaspoons of warm water.
Serve barely warm or at room temperature. Stir well before using. Keeps, covered and refrigerated, for 2 weeks. Let return to room temperature before serving. Makes 1 1/4 cups sauce. |
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Best-Loved Lavender Recipes is NOW in Stock!
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The Art of Cooking with Lavender is now on
rock-bottom, full-carton special sale!
My Best Price Ever!
At https://nancyslavenderplace.com/books/
13,000 copies in print--it's a proven top seller!
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My Let's Cook with Lavender --a 24-page full-color recipe sampler--is also still on sale at:
https://nancyslavenderplace.com/books/
A very budget-conscious option: Perfect for bundling with a package of culinary lavender or selling with tours.
Thanks so much for your business!
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