I traveled north again
for a class and a luncheon from
The Herbal Pantry
Friend Julie always sets a pretty table
And creative centerpieces
which always include real flowers
from her garden
There's usually enough guests for two tables
There is nothing like real flowers in milk glass for a centerpiece
Jadite at each place, a menu of the luncheon and a package of
lavender sugar cookies
for afternoon tea after the guests go home
A big bouquet of herbs
mostly for garnish
In Linderhof's Herbal Pantry you'll find:
Blueberry Basil Jam
Peach Rosemary Jam
Purple Ruffles Basil Vinegar
Garlic Chive Butter
And with those pantry items we served:
A shredded carrot, chive and dried cranberry salad
with a lavender honey vinaigrette
A salad of lettuce and Farmer's Market tomatoes
with a Purple Ruffle Basil Vinaigrette
Garlic Chive Biscuits
(with peach rosemary jam and tarragon butter and chive butter to slather on)
A plate including the Pasta With Pesto
Pasta tossed with pesto
Dessert was a blueberry basil jam cake
with a basil cinnamon icing
That the guests pronounced superb!
It's always a fun time at Julie's
We discussed the pantry items
and what luncheon foods were made with which items.
And guests had the lavender sugar cookies
The salads were simple, the ingredients tossed with vinaigrette. For the tomato lettuce one, it was 2 parts olive oil and 1 part Purple Ruffles basil vinegar; for the carrot salad, it was 2 parts olive oil, 1 part tarragon vinegar and 2 tablespoons of lavender honey, whisked together and poured over the carrots; for the pasta it was simply boiled pasta and a jar of pesto from the freezer.
2 cups self rising flour
1/4 c. butter (I used garlic chive butter)
2/3 c. milk
In the mixing bowl of a stand mixer, put the flour and add butter and run until the butter is incorporated into the flour and the mixture looks like crumbs. Add milk and mix until it comes together. Remove from bowl, knead a time or two (be careful, too much kneading can toughen a biscuit) and pat to desired thickness (I like about 3/4 of an inch) and cut with biscuit cutter. Put on ungreased cookie sheet and bake in a preheated 425 oven until they're golden on top.
Blueberry Basil Jam Cake
1 3/4 c. flour
3/4 c. sugar
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1 cup fresh (or frozen blueberries)
2 large eggs
1/2 c. blueberry basil jam
2/3 c. milk
1 1/2 t. vanilla
5 T. butter melted
Grease and flour a 9 inch round cake pan. Heat oven to 350.
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon; stir to blend. Clean blueberries and gently stir into the dry ingredients.
In a mixing bowl whisk eggs with the blueberry basil jam, milk, vanilla and melted butter. Stir in the dry ingredients until well blended.
Spoon into the prepared pan; bake for 30 minutes until a cake tester or pick inserted in the center comes out clean.
NOTE: You can also bake this cake in a six cup bundt pan.
I also iced the cake with a frosting made of basil infused milk, powdered sugar and butter. About 3 tablespoons of soft butter, two cups of powdered sugar and 1/4 c. of basil infused milk stirred all together and then 1/2 t. cinnamon added.