Sunday, July 08, 2007

2 beeeeeeeeeeeeeeeeeeeee or not

Lavender chicken Ingredients 4 Boneless, Skinless Chicken Breasts l/2 cup Lavender Jelly l/2 cup Lavender Liqueur l/4 cup Honey l/2 cup Triple Sec 3 tsp. garlic powder Salt & Pepper to Taste 3 TBS. Herbes de Provence 1 TBS. Old Bay Seasoning Steps You're gonna' love me for this one! It looks as if it would take a long time to prepare, but it is really very easy. 1. Wash Chicken Breasts thoroughly. 2. Pat Chicken Breasts dry. 3. Put garlic powder, salt and pepper, Herbes de Provence and Old Bay Seasoning in paper bag. 4. Put Chicken Breasts in bag and shake thoroughly, making sure they are covered with herb mixture. 5. Put Chicken Breasts in Pyrex dish and spread the Lavender Jelly, Honey, Triple Sec over chicken. 6. Add either the wine you are having with the dinner (1 cup) or 1 cup water to Pyrex dish. 7. Cover with aluminum foil and bake in preheated 350-degree oven for 40 minutes or so (depending on thickness of breasts), uncover and bake 20 minutes more in oven, dipping sauce over breasts one more time. 8. Garnish with fresh parsley to serve. I have made this dish and served it with Jasmine Rice flavored with coconut, honey and triple sec and a fresh green salad with feta cheese. Wine: Chardonnay/Pinot Blanc. It was delicious. This recipe can be frozen and heated in a 350-degree oven for about 40 minutes. How to make Lavender Liqueur
To be, or not to be [Shakespeare – Hamlet] They gather on my Lavender


Iowa Gardening Woman said...

But how do you make the lavender jelly? My lavender is not in bloom yet.

DeeMom said...

Lavender Jelly
3 1/2 cups water
1/2 cup dried lavender flowers*
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
Boil Times:
2 minutes - soft gel
4 minutes - medium gel
Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Makes five 1/2 pints.