Tag Archives: wine

Lavender Honey Ice Cream

13 May

So I’m hosting a cheese and wine thing this Friday – doing the usual pairings: 

  • meats from Oyama Sausage Company on Granville Island – wild boar procuitto and lamb chorizo.
  • condiments – Silkameen honey, spanish peppers, cipollini onions, date bread, quince paste
  • cheese – a blue, stilton, cheddar, riopelle, a spanish hard cheese.
  • fruit – pears, dried figs and cranberries
  • drinks – a Moscato d’Asti (my drink of choice for a sunny Sunday afternoon), Golden Star White Jasmine Sparkling Tea and a Kettle Valley Starboard (port).

So what am I missing? Dessert! Which will be Lavender Honey Ice Cream. Variations of the recipes below. Bon appetit! 

Lavender Honey Ice Cream – from The Perfect Scoop, by David Lebovitz  

  • ½ cup good flavored honey
  • ¼ cup dried or fresh lavender flowers
  • 1 ½ cups whole milk
  • ¼ cup sugar
  • Pinch of salt
  • 1 ½ cups heavy cream
  •  5 large egg yolks

1) Heat the honey and 2 tablespoons of the lavender in a small saucepan until the honey is fluid. Remove from the heat and set aside to steep at room temperature for one hour. 

2) Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the bowl. 

3) Warm the milk, sugar, and salt in a medium saucepan. In a separate medium sized bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking, then scrape the mixture back into the saucepan. 

4) Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. (UPDATE: Don’t think that it’ll turn into a thick custard! Just when it starts to get glossy and thick, get it off the stove or in a few seconds it’ll turn into scrambled eggs!) Pour the custard through the strainer and stir it into the cream. Add the remaining 2 tablespoons lavender flowers. Refrigerate overnight. 

5) Before churning, strain the mixture again. Press the lavender flowers to extract as much of their flavor as possible. Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. 

TOPPINGS: Roasted Blueberries :  spread fresh or wrinkly blueberries out on a cookie sheet, sprinkled them with sugar and roasted them at 400F until they soften and release their juices. OR throw them into a pot of maple syrup and warm it until they pop. 

NOTES: Since whipping cream comes in 355ml(?) and it calls for 275ml, what to do with the 80ml? Dump the whole thing in I say, cut down on the milk if you want to. More lavender better than less. Infuse the lavender and honey overnight if you want, final infusion 12 hours at least. Don’t overdo the sugar.

Update: This is my go-to HG recipe! HG in makeup speak = holy grail. The honey binds the flavours together creating an all rounded taste. Best part is, no one can guess that it’s honey.

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The elusive 2008 Nota Bene

6 May

First things first, I am NOT an alcoholic, contrary to what my mother might say. Sure I ingest more liquids than solids, and sure 30% of the liquid contains some alcohol content, but that does not make me an alcoholic. I just… enjoy wine. I’m not a wine snob, or nay, a connoisseur. Just someone who appreciates wine.

Wine pairings are like heaven to me, an orgasm of the senses when everything is just right. That’s why my chosen place of sin is Salt Tasting Room. So regular there that they know that 1) all my tastings need to come with a honeycomb condiment (Similkameen Honey, naturally) and 2) always a wine flight, with a sherry/port. Everytime I go it’s always a new and wonderful sensory experience. Thanks, Salt Tasting Room.

With that said, I was intrigued when Broadway Wines tweeted: “We sold out of the 2008 Nota Bene in 48hrs. However, contact us if you are interested… might get more! Join waiting list 604.734.8543 ” I got to googling. What is this wine that caused a buying frenzy? Apparantly, it’s 1) $$$ pricier than your usual bottle 2) a single vineyard blend of Cabernet Sauvignon, Merlot and Cabernet Franc grapes and 3) flies off the shelves, as demonstrated by the said tweet above.

So I called my go-to liquor merchants and they have it in stock. I won’t post my source, but comment with an email if you wish to know. Otherwise, they may not have stock when I get there.

Articles of Interest:
The Elusive Nota Bene
Black Hills Estate Winery