Friday, July 27, 2012

The Scent of passion....

Ok.. if you caught the Last 2 episodes of Magickal Harvest radio. Then you are aware of the the whole Love Custard thing. I wanted to share a couple great Ideas I found while scouring the web....

How to Make Perfume With Pumpkin & Lavender

Things You'll Need

  • Jar 
  • Essential Pumpkin Oil and essential lavender oil
  • 100 proof vodka
  • Spring water
  • Coffee filter
  • Spray bottle

Instructions: Mix Your Ingredients

  1. Find a clean jar (with cover) to mix your ingredients.
  2. Add 20 drops of lavender and pumpkin oil (10 drops each) to the jar.
  3. Add 2 1/2 oz. of vodka to the pumpkin and lavender mixture.
  4. Put the cover on the jar and shake it. Place the jar in a cool, dark place such as a closet for 48 hours. Let it sit undisturbed.
  5. Add 2 tbsp. of distilled water to the mixture and let it sit for another 48 hours. Strain the mixture through a coffee filter and into a sanitized spray bottle of your choice.

Imagine lightly spritzing your comforter or sheets. Or spritzing an unscented dyer sheet or felted wool ball before storing your sheets in the closets.... mmmm.

The Baking Bird had a wonderful recipe for Lavender Pumpkin bread!  Her images are Beautiful!

Harvest Moon Farm has a wonderful collection of recipes dedicated to Lavender. Check out their Recipes
Pay special attention to Pumpkin Praline Lavender Pie. (I am so going to make this later this year.) 

Ok I know i was talking about making my own recipe for Love Custard... But I began thinking. Even though we are awesome cooks. Recipe writing is kind of a pain. (I forget to measure things.) So I was thinking. 

This image courtesy of Chef Evelyn Paul

1/4 cup brandy
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin puree
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon sea salt
1 1/2 cups cold heavy cream
1 teaspoon pure edible lavender extract
1/2 teaspoon pure vanilla extract
Lightly sweetened whipped cream
8-10 chopped gingersnap cookies


Place the brandy in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, ginger, allspice and salt.

Place the bowl of gelatin over a pot of simmering water and cook until the gelatin is clear.

Whisk the hot gelatin mixture into the pumpkin mixture.

Using an electric mixer whisk the heavy cream, lavender and vanilla until soft peaks form.

Fold the whipped cream into the pumpkin mixture.
To assemble:
First spoon some of the pumpkin mixture into parfait glasses, add one layer of whipped cream, then some chopped gingersnap cookies.

Repeat and end with a third layer of the pumpkin mixture.

Cover with saran wrap and refrigerate for at least 4 hours or overnight.

To serve, top with the lightly sweetened whipped cream.

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