Tuesday, October 25, 2016

Skyler Li, the amazing young violinist will play Vivaldi at my chocolate class!


So excited to have Skyler Li playing Vivaldi at my Vegan Artisan Chocolate and Wine Pairing Class on December 10th.

Skyler has been playing the violin since 2010 and is in his fourth year with the San Jose Youth Symphony, currently playing in the Concert Orchestra.


Playing on both acoustic and electric violins, he is also a violinist in the Two Violins and One Cello Trio, a volunteer group that gives free monthly performances at active living senior homes throughout Santa Clara County. With the goal of sharing a love of music and a caring heart with the community, both Skyler and the Trio perform throughout the community, including performances at the Milpitas Los Altos and Campbell Public Libraries. 
Music includes both classic pieces from Bach, Handel, Von Weber, and Delibes, as well as more contemporary music ranging from the Tennessee Waltz to Lindsey Stirling's Moon Trance and beloved folk songs in Mandarin, Cantonese, Japanese and Taiwanese.  

Copyright 2016, Lavender Design + Cuisine 

Cooking & Baking with Amazing Students is a Special Gift!








































My vegan vegetarian cooking and wine pairing class on Saturday October 22 was a total blast! My students were simply amazing and made the class so much fun and more delicious! We made roasted root vegetable medley, roasted delicata squash, quinoa and millet salad with toasted hazelnut and dried Morello cherries, persimmon galette and tart and dill almond pesto which we enjoyed with Pellegrino sparkling water infused with my plum lavender marmalade and a Ch√Ęteau de Seguin Bordeaux Superieur 2013, a lovely red wine from the south of France and perfect for this lovely cuisine. 

Thank you my amazing students. You Rock!

Cheers,

Chef Ellie Lavender

Copyright 2016, Lavender Design + Cuisine 


Sunday, October 23, 2016

Persimmons Lavender Galette Recipe


 

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Persimmons are in abundance and with a touch of organic culinary lavender they'll make a heavenly galette!  This is a very lovely autumn recipe, absolutely divine by itself, though lovelier with a shot of espresso, a glass of pinot noir or both.

Galette Dough Ingredients:  
      1.  1 1/2 cup spelt pastry flour
      2.  1 Tsp. organic culinary lavender flower  
      3.  2 Tbsp. sugar
      4.  1 Tbsp. orange rind
      5.  1/3 orange juice
      6.  5 Tbsps. cold sweet butter cut into 1/2-inch pieces (vegan version use Earth Balance butter) 

Galette Dough Instructions:  In a bowl mix spelt pastry flour, orange rind, lavender flowers and sugar. Add in the cold sweet butter and with your hands mix in the butter until it resemble a coarse meal texture.  Add orange juice to the mixture and mix lightly until moistened.  Gather up the dough and knead 2 or 3 times.  Wrap in plastic and refrigerate for at least 30 minutes.

Galette Ingredients:
     1.  2 Tbsp. sugar
     2.  1 Tsp. organic lavender flowers 
     3.  3 medium fuyu persimmons, thinly sliced by mandoline
     4.  1 Tsp. orange rind
     5.  1 Tbsp. melted butter

Galette Instructions:
     1.   Preheat oven to 375 degrees. 
     2.   Roll out the galette dough about 14 inches in diameter. Pic. 1 
     3.   Transfer the dough to a baking sheet.
     4.   Arrange sliced  persimmons on the though. Pic 2  
     5.   Fold the 1-inch border of the dough over the persimmons and pleating together. Pic 3
     6.   Sprinkle the galette with sugar, lavender flowers. Brush generously with the melted butter. Pic 3
     7.   Bake until the crust is nicely golden for about 35-45 minutes. Pic 4

     8.   Let the galette cool, garnish with the lavender petals, drizzle a tbs of honey and enjoy.

Happy Baking!


Copyright 2016, Lavender Design + Cuisine 

Persimmons Lavender Tart Recipe

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Persimmons are in abundance and with a touch of culinary lavender they make a heavenly tart!   

Ingredients:
1.   3 medium fuyu persimmons
2.   1 1/2 cup spelt flour
3.   1  1/4 stick sweet butter (vegan version, use Earthbalance butter)
4.   1/4  cup sugar
5.   1 Tsp. Meyer lemon rind  
6.   1 Tsp. culinary lavender petals (finely chopped) 
7.   1/2 Tsp. culinary lavender petals to sprinkle on theboyyom of the tart 
8.    1/3 cup cold water 
9. 2 Tbsp. sugar to sprinkle on the bottom of the tart

Directions:
1.    Preheat oven to 375 F 
2.    In a bowl mix spelt pastry flour, lemon rind, lavender flowers and sugar.  Add in the cold sweet butter and with your hands mix in the butter until it resemble a coarse meal texture.  Drizzle the cold water over the dough and mix lightly until moistened. 
3.  Gather up the dough and spread it on a round tart pan, press it down moderately to form 1/4" crust.
5.  Wash the persimmons, cut in half and thinly slice them using a Mandoline.  Arrange persimmons on the dough. Pic. 1
6.   Sprinkle the remaining sugar, Meyer lemon rind and remaining lavender on the persimmons. Pic. 2
7.   Cut 1/4 stick butter into small pieces and sprinkle on the tart. Pic. 2
8.   Bake tart for about 35-46 minutes until edge of the crust is golden.
9.   Let the tart cool for 15 minutes. Serve with vanilla gelato, Pinot Noir wine, lemon verbena tea, French roast coffee, espresso or just by itself.


Happy Baking!

Copyright 2016, Lavender Design + Cuisine