Chanteuse Designs

Rosemary

This month for our herb essence we have Rosemary. Back when I baked chicken, my Rosemary chicken was just a pure delight. It’s aromatic qualities are one of my favorite herbs on the planet.

This needle type plant was originally from the Mediterranean area. Hence that lovely mythological reference to Rosemary as being the Dew of the Sea.

Strange enough, Rosemary is a member of the large Mint family Lamiaceae.  As Wikipedia states “Rosemary was named by the 18th century naturalist Carolus Linnaeus,  and it has not undergone much taxonomical change since.” Rosemary oil is a natural antiseptic, disinfectant and detoxifier and also stimulates the immune system.

Rosemary is also known as the memory herb. Greek and Roman students would wear wreaths of Rosemary around their heads when they studied. So for September, Rosemary is the back to school herb. When tested in office

Rosemary Bush

environments, most participants had better recall. Rosemary was also widely used in funerals when burying the deceased. Rosemary was used so that we would always remember our loved ones. ….sniff.

Rosemary is easily grown indoors and outdoors. It is easy to grow period, but especially in dry climates. Outdoor plants should be brought indoors when the weather hits below 30˚. Rosemary is very easy to start, so you can spend very little money to purchase a small one at the nursery. It does take it’s time to become a large and full plant. So if  you are in a hurry, you can spend a great deal on one that has been nurtured to a fairly large size.  Either way, you win with this jewel of a plant.

Rosemary is really great for your hair. This was the hair tonic of the Victorian century and is still widely used in many shampoos and conditioners. It stimulates the skin on the scalp increasing blood flow which strengthens the roots down to the shaft. A good rosemary moisturizer will restore shine and eliminate static electricity in your hair.

Rosemary is delicious, aromatic and ornamental. It packs quite a punch. One that should not be ignored. If I can grow rosemary, anyone can grow rosemary. Make sure you get one going in your yard, balcony, or indoor pot soon if you don’t have Rosemary in your life! Here are some medicinal and baking recipes using Rosemary. I got these medicinal recipes from my book “Seasons of Aromatherapy” by Judith Fitzsimmons and Paula M. Bousquet. I have followed their model to share all of these delightful essences throughout the year.  A charming book and great to have readily accessible at all times. You can find it in my pamper collection.

HAIR MOISTURIZER

Rosemary Oil

8 drops Cedar

8 drops Lavender

12 drops Rosemary

2 Tablespoons Olive Oil

Mix all oils together. This makes enough of the blend for several applications.  Pour about a teaspoon of the blend into the palm of your hand. Rub your hands together to warm up the mixture. Massage into your scalp and hair. Wrap your head in towel or place in a shower cap and leave on for 15 minutes or until nicely absorbed.

Was your hair as you would regularly, though you may need to shampoo twice.

RINSE FOR DARK HAIR

15 drops of Cedar

15 drops of Rosemary

Mix oils together and add to 8 ounces of liquid hair  conditioner.  Shampoo as you would normally, and make sure you rinse out all shampoo before applying the conditioner.

DRY SKIN TONER

Rosemary Flowers

3 drops Clary Sage

2 drops Geranium

1 drop Lavender

2 drops Rosemary

Mix oils together. Add oils to 4 tablespoons of springwater. Use underneath your daily moisturizer.

ALLERGY RELIEF

3 drops Eucalyptus

2 drops Lavender

1 drop Peppermint

2 drops Rosemary

Mix the oils together. Add to a full cool mist vaporizer.

Rustic Rosemary Garlic Bread

Ingredients:

2 cups warm tap water, about 110 degrees
1/4 cup olive oil

Rosemary Bread

2 1/2 teaspoons (1 envelope) active dry yeast
2 3/4 – 3 cups all-purpose flour
2 1/2 cups whole wheat flour
6 cloves garlic, minced
1/3 cup fresh rosemary, chopped
4 teaspoons salt
1/4 cup flour for dusting the loaves
Cornmeal for the pans
2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan

Directions:

To make the dough, in a small bowl or 2 cup measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking. After dissolved, whisk in the olive oil. To mix dough in a full-sized food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade.

Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at time if the dough is too soft.

Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.

To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.

Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.

About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.

Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F. Remove loaves from oven and cool on a rack.

Rosemary Almond Tart Shell

Snagged from the Utterly beautiful blogger www.roostblog.com (tweaked from The Gluten Free Almond Flour Cookbook)

• 1 1/2 cups blanched almond flour ( I like Bob’s Red Mill brand)
• 1/4 tsp salt
• 1TBSP minced fresh rosemary
• 1/4 cup grapeseed oil
• 1 TBSP water

Preheat oven to 350F.

In a large bowl, combine the almond flour, salt, and rosemary. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan or 4 mini tartlet pans.

Bake for 15-20 minutes, until golden brown. Remove from the oven and let cool completely before filling.

Rosemary

Rainbow Chard Filling

• 1 bunch of rainbow chard, stems and leaves chopped
• 1 onion, diced
• 1 big garlic clove minced
• 3 large eggs
• 1/2 tsp salt
• 1 heaping TSP of fresh thyme, chopped
• 2 TBSP olive oil
• 1/2 cup parmesan
• aged balsamic vinegar for garnish

Heat olive oil in a deep skillet over medium-high heat. Add the onion and cook until the onion is soft and translucent, about 8 minutes. Add the chard stems (you will add the leaves later) and chopped rosemary. Cook for 7-10 minutes until the stems are tender. Add the garlic and cook for another 30 seconds or so. Add the chard leaves. Cook until the leaves are wilted and soft and any liquid has evaporated, 7-10 minutes. Remove the pan from the heat and let cool.

Beat together the eggs and season with salt and a pinch of pepper. Add the chard mixture and parmesan. Mix well and scrape the filling into the prepared shell(s).

Bake for 30-40 minutes, until set. Let cool for 10 minutes, remove from pan and serve warm with a drizzle of balsamic.

Lavender Sachets

Lavender. Thought we would never get to Lavender. Truly one of the finest, most delightful aroma’s to have in one’s life. And here today I have some fabulous recipes for your July Essence. One of the must have’s for my office / studio is a bottle of Bath and Body Works “Sleep Pillow Mist” of Lavender Chamomile. Why my office and not my bedroom? Because I find it so calming. And I am like my Springer Spaniels, a bit wound up when it comes to my work. Never enough hours in a day to get done all of the things I want to accomplish. So I take my bottle and spray it

Lavender

and say tomorrow is yet another day for creating if I find myself past midnight surrounded with unfinished projects. It happens! More often than I care to admit. But moving right along………..

Back in 2007 I was asked by a Point Reyes Lavender Farmer to help her sew up some sachets. She was wanting to get her lavender into the Sundance Catalog and asked me if I could whip up some sachets for her. My home was never the same.  That is how and why I started making these.  Since then, I never run out (on purpose) and make sure I share this time honored fragrance with all my friends and customers.

July is a PERFECT month for one of my all time favorite drinks. Lavender Lemonade. What is more refreshing? Not much. And I have plenty of Lavender recipes for you this month. Check them out!

Honey Lavender Shortbread Cookies

Lavender

My Macedonia Kitchen blog- makes about 30 cookies –
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon dried or fresh lavender
6 ounces unsalted butter, softened
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
1/2 cup confectioners’ sugar
1/2 coarse sugar
Combine flour, salt, baking powder, in a medium bowl.

Cream the butter, honey, and sugar in a large bowl. Add the lemon.  Add dry ingredients and mix until just combined. Add lavender.

Divide the dough in half, use two large pieces of wax paper to roll each half of the dough into a long log.  Chill dough in the refrigerator and until firm, about 1 to 2 hours.

Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.

Unroll wax paper and sprinkle coarse sugar over each log–make sure to cover all of the dough (sometimes I recover with the wax paper to press the sugar into the sides of the dough.)  Slice the log of dough into 1/2-inch slices. Place cookies about an inch and a half apart, and bake until light golden brown (about 6-9 min).

Lavender Syrup from Dulcis in Furno Blog

Lavender

Lavender syrup has an unmistakable aroma and gives a good flavor to the simple ingredients i.e. the sugar or dishes or sweets. The syrup is very easy to make but I suggest you to do it because its aroma will diffuse into the room, wow! Recipe from Il Pranzo di Babette
Ingredients:
2 1/2 cups water
2 1/4 cups sugar
0,7 oz fresh lavender flowers (or 0,53 oz dried)

Method
Put the water and the sugar in a saucepan with a thick bottom. Cook for 30 minutes about. Add the lavender flowers and cook for other 15 minutes, Turn off the flame and let rest for 10 minutes. Filter the syrup and transfer it to glass jars. Keep for 6 months. Don’t worry if sugar crystallizes.

Honey Lavender Ice Cream from Kitchen Fervor Blog

Lavender

1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

In a separate medium bowl, beat the egg yolks, then gradually add some of the warm milk mixture, whisking as you pour.  Pour the warmed eggs back into the saucepan. Cook over low heat, stirring constantly until the custard is thick enough to coat the back of a spoon. Strain again into a bowl.

Set the bowl over a large bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled (3 hours or overnight).

Freeze in an ice cream machine according to the manufacturer’s instructions.

Lavender Citrus Cordial (makes 4-5 pints) From  Inn Brooklyn

Lavender

Ingredients:
6 cup sugar
Zest of 6 citrus, in large pieces of peel
4 cups fresh citrus juice
2 cup water
2 cups lavender

Method:  In a large pot bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat.  Add the Lavender and let the syrup infuse for at least 15 minutes.
Strain syrup through a fine sieve, squeezing out as much syrup as possible from the herb leaves before discarding them.
Boiling water process for 10 minutes.
Serve with vodka and a splash of soda water, or just soda water if you prefer!

Lavender Honey Biscotti with a Lemon Glaze by The Ginger Cook blog
Adapted from bake.mix.stir

Lavender

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
3 large eggs
3 tablespoons honey (I used a raspberry infused honey)
1/2 teaspoon vanilla extract
2 tablespoons grated lemon zest
1 tablespoon dried lavender blossoms
Juice of one large lemon
Approx. ¾ cup powdered sugar

Directions:
Preheat oven to 350.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, whisk sugar and eggs until it achieves a light lemon color. Mix in honey, vanilla, zest and lavender. Sift dry ingredients over the wet mixture and mix just until dough is combined.
The dough will probably be a little sticky. Cut the dough in half and move one piece of dough to a

Lavender

parchment lined baking sheet. Using lightly floured or wet hands, stretch dough into a rough 13×2″ log. Repeat with remaining dough (you want them to be about 3″ apart on the baking sheet.) Pat down each dough a bit to flatten and to smooth the top. Bake for 20-30 minutes or until firm and golden brown – turning pan once halfway through.
Cool the loaves for 5-10 minutes – until you can handle them. Lower the oven temperature to 325.
Using a serrated knife, cut each loaf diagonally into 1/4 to 1/2″ slices. Lay slices back on the baking sheet and place in the oven. Bake 15 minutes, until dry, turning over after 7 minutes. Transfer biscotti to wire rack and cool completely.
In a bowl with lemon juice, add in powdered sugar one tablespoon at a time until glaze at at the consistency you want.  Drizzle on cooled biscotti and sit until dry to the touch.

Lavender Hot Chocolate from å la mode journals

Lavender

Since lavender is quite fragrant, adjust amount according to preference. For a creamier hot chocolate, a 1 to 1 ratio of dark to milk chocolate can be used. Makes 2 servings.

2 cups whole milk
3 ounces dark chocolate (70% cacao)
1 ounce milk chocolate
1/4 teaspoon lavender buds

whipped cream:

1/2 cup cold heavy whipping cream
1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tablespoon granulated white sugar
For whipped cream, place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. keep refrigerated until ready for use.

For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.

Lemon-Lavender Pound Cake from Desserts for Breakfast

Lavender

makes 2 loaves

1/3 cup milk
6 large eggs
1 1/2 Tbspn fresh lemon juice
1 Tbspn vanilla
3 cups AP flour
1 1/2 cups sugar
1 1/2 tspn baking powder

1/2 tspn salt
2 Tbspn freshly grated lemon zest
1 2/3 cup butter, softened
1/3 cup dried lavender flowers

1. Preheat oven to 350 degrees F.  Butter and flour the sides and bottoms of two loaf pans.  Set aside.
2. In a bowl, combine milk, eggs, lemon juice, and vanilla.  Whisk until combined.
3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest.  Mix to combine.
4. Add the softened butter to the flour mixture.  Cream for 2-3 minutes until fluffy.

Lavender

5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
6. Mix in lavender flowers until evenly distributed through the batter.  Be careful not to over mix.
7. Divide the batter into the two prepared loaf pans.
8. Bake in oven for ~30-35 minutes.  When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack.  Then, place an oiled piece of foil on top of the cakes, oil side down.  Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).

9. When a toothpick removed from the center of the cake comes out clean, the cakes are done.  Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.  Let cool completely.

for glaze:
1/2 cup powdered sugar
juice of 1 lemon
zest of 1 lemon
sliced almonds, optional

1. Mix together the powdered sugar and the lemon juice.
2. Add in the lemon zest.  Mix until combined.
3. Pour the glaze over the pound cakes.
4. Immediately top with a sprinkling of sliced almonds, if using.  Let dry.

Lavender

Pork Tenderloin and Lavender/ Rosemary

from Cook Like a Chef: Techniques, Tips and Secrets from the Professional Kitchen to Yours

Serves 8-10 (based on 1 pound of pork serving 4)

2½ pound pork tenderloin
2 sprigs fresh lavender, finely chopped
½ cup fresh rosemary, finely chopped
½ cup white wine
2 teaspoons yellow onion, finely chopped
2 teaspoons roasted or fresh garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
Touch of honey
2 tablespoons olive oil
2 tablespoons unsalted butter

To Prepare and Eat Now:

Lavender

Preheat oven to 375°F.

In a large bowl, mix the lavender, rosemary, onions, garlic and bay leaf.

In a small saucepan, reduce the white wine by half and add it to the lavender mixture.

Put all the ingredients back into the pan and reduce it to the consistency of molasses.

Dry the pork tenderloin with paper towel. Sprinkle with salt and freshly ground black pepper. Coat the pork tenderloin with the lavender mixture.

Put the tenderloin in a roasting pan and roast in the oven for 25 minutes, or until still slightly pink in the middle about 155°F-160°F.

AND Finally…….a few household tips.
Foot Odor Remedy Recipe

4 drops Lavender

Lavender

2 drops Peppermint

6 drops Rosemary

1 drop Tea Tree

Add the above oils to a warm basin of water. Soak your feet for 10 minutes!

SNEAKER FRESHENER

5 drops Lavender

5 drops Tea Tree

1 Tablespoon baking powder or cornstarch

Add the drops of Lavender and Tea Tree to the baking powder (cornstarch).  Stir gently to spread the scent of the oils through the powder.  Store in a container with a shake top. Give the insides of your shoes a coating of the powder overnight.  Empty the shoes before wearing.

Enjoy!!!