Recipe Index

LEMON & LAVENDER

Begins on page 37

Limoncello Spritzer with Lavender Syrup p.37

Makes 1 drink

1 ounce limoncello, chilled
½ cup Cava
2 ounces lemon-flavored Italian
sparkling water*
¼ ounce Lavender Syrup (recipe follows)
Garnish: lemon slice, lavender sprig

In a glass, layer limoncello, Cava, sparkling water, and Lavender Syrup; serve with ice, if desired. Garnish with a lemon slice and lavender sprig, if desired.

*We used Sanpellegrino Limonata.

Lavender Syrup

Makes 1 cup

1 cup water
⅔ cup granulated sugar
2 tablespoons lavender blossoms
1 tablespoon blueberries

1. In a medium saucepan, bring 1 cup water and sugar to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, add lavender and blueberries, and let steep for 10 minutes; crush blueberries and steep 10 minutes more.

2. Strain mixture through a fine-mesh sieve, discarding lavender and blueberries. Refrigerate until completely cool. Store in an airtight container for up to 1 month.

Lemon Petit Fours p.38

Makes approximately 40

Cake:

1½ cups unsalted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
2 teaspoons lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
½ teaspoon salt
⅛ teaspoon baking soda
8 ounces sour cream, room temperature

Buttercream:

6 tablespoons unsalted butter, softened
1¾ cups confectioners’ sugar
½ teaspoon vanilla bean paste
¼ teaspoon salt
¼ cup heavy whipping cream

Glaze:

6 cups confectioners’ sugar, sifted
½ cup water
2 tablespoons light corn syrup
2 teaspoons lemon extract
¾ cup white chocolate chips
Culinary lavender petals

1. For cake: Preheat oven to 325°.Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3