Join us for a behind-the-scenes look at bottling and stay for the release of our 2017 Sparkling Sauvignon Blanc (tasting fees apply). Wine Club members get a “sneak peek” tasting of our newly bottled Cabernet Sauvignon Rosé and Sweet Riesling.
While you’re here, stop by the tasting bar for sampling tasting fees apply), shop our Serenity Lavender Store, and linger by the fire with lunch, in our comfy Bistro 42. Or stay for dinner and some holiday cheer when a live chorale sings from 6-8 pm. We’ll be lighting our balcony Christmas tree to add sparkle to the night sky!
The sight and scent of fresh aromatic greens make your holiday table warm and welcoming. Join in on this fun and festive workshop to create your very own holiday centrepiece. All materials are provided. Tickets are $55 (plus HST) each, and are available at eventbrite.ca
Make a whole evening of this event by reserving a table for dinner at our Bistro 42 prior to the workshop. Call 519-738-6111 for reservations.
Attention, doodlers or anyone who loves art! Tuesday, Nov. 20th is Zentangle night at North 42 Degrees. Certified Zentangle instructor, Laurel Storey will lead this fun and easy workshop, and help you organize lines and repeated patterns into dynamic designs. Reserve your place athttps://www.eventbrite.ca/e/introduction-to-zentangle-with-laurel-storey-tickets-50040413223?aff=ebdssbdestsearch
Make an entire evening of this event! Reserve your table for dinner at our own Bistro 42, by calling 519-738-6111.
Presentation, any chef will tell you, is vital to every finished dish. Open your nearest cookbook. Turn on the Food Channel. All the dishes have something in common; beautiful, well-presented dishes.
Our Chef Shawn will teach you the art of plating and presentation. He will teach you the rules to food presentation, garnish and techniques to plate the perfect dish and make your table shine. You will learn exciting new techniques such as: foam, spherification, carving and the use of smoke.
What to expect: Heaps of concepts to impress your guests and make any of your dishes look as beautiful as they taste. Learn how to set your table, fold napkins and make the use of height for that “Wow!” factor.
Dinner is available prior to the workshop. Reserve a table in our Bistro 42 by calling 519-738-6111.
Owners Martin and Suzanne are lovingly sharing their Polish culture and Christmas tradition in this busy workshop. They will demonstrate the technique of pierogi making with step-by-step instruction from the dough to the final dumpling. You will learn how to make 3 different fillings: potato & cheese, Sauerkraut & mushroom, and sour cherry, as well as tricks and tips for making those little packets of love seal properly. Of course, you’ll have a tasting of these delightful creations and take a sample package home.
Make an entire evening of the event by booking dinner at our own Bistro 42. Reserve your table by calling 519-738-6111.
Learn all about chocolate in our after-work chocolate truffle demonstration.
Under the guidance of our owner and microbiologist, Martin Gorski, and our Executive Chef, Steven Straiko, you’ll discover the origins of chocolate, how it is grown, and the process that turns this humble fruit into the chocolate we love. By the end of the demonstration you’ll understand the technique of tempering, preparing a basic ganache and how to hand roll and scoop ganache. You’ll learn about wine and chocolate pairing with an actual tasting, and each participant will receive a recipe and samples of truffles to take home.
Make an entire evening of the event and book your table for dinner at our own Bistro 42. Reservations can be made by calling us at 519-738-6111.
This time of year brings me back to my grandmother’s orchard with its wonderful fruit selection – plums, pears, peaches, and apples. My all time favourite were the wonderfully ripe peaches. They were so fragrant and succulent that the juices ran all over with just one bite. I can still smell the aromas just thinking about my childhood.
In days gone by we had many peach orchards in beautiful Essex County. We even celebrated peaches in our little town of Harrow with a festival and the crowning of the Peach Queen. The Harrow Research Station developed a number of peach varieties such as the Harrow Beauty and Harrow Diamond Peach. Today, you can still find fresh peaches at our neighbour’s Leslie and Doug of the Fruit Wagon and Maria’s on Ridge Road.
So today in celebration of the long weekend and fresh Essex County peaches I thought I’d share a lovely adult beverage recipe that incorporates my favourite herb- lavender and of course those luscious peaches.
Lavender Peach Bellini
2 ripe large peaches, peeled, halved and stone removed
1/4 cup of sugar
1/4 cup of water
1 teaspoon Serenity Lavender’s culinary lavender
750 ml bottle of North 42 Degrees Sparkling Sauvignon Blanc, chilled
Fresh lavender sprigs to garnish
Add water into a small pot. Bring to a boil add sugar stir until completely dissolved. Take off the heat and add 1 teaspoon of Serenity Lavender’s culinary lavender. Put the lid on the pot and steep for about 20 minutes. Strain the lavender and put the lavender simple syrup mixture into the fridge until cooled completely.
Blend the peaches in a blender until smooth. Place 1 tablespoon of peach puree into a glass add 1 tablespoon of lavender simple syrup and top with chilled sparkling wine.
Decorate each glass with a lavender sprig and serve straight away!
Use 1 parts puree to 4 parts sparkling wine. Good quality peach juice can be used as a substitute.
A match made in heaven- zesty lemon and luscious lavender! We can’t get enough of these creamy fragrant white chocolate bites and with Valentine’s day a few weeks away what better occasion to make these rich white chocolate treats for the one you love.
Finely chopped pistachios for garnish, cake sparkles or powdered sugar
In the top portion of a double boiler, combine the whipping cream, butter, lavender, lemon zest and lemon juice. Over low heat bring the mixture to a simmer while stirring continually.
Remove the mixture from the stove and extract the lavender and lemon zest by passing the liquid through a fine sieve.
Add water to the bottom pot of the double boiler and heat. Add the chocolate into the warm mixture of whip cream . Stir until it is smooth and melted. Do not melt the chocolate over direct heat.
Once you have a smooth mixture with the chocolate, pour the ganache (cream & chocolate mixture) into a bowl and leave a room temperature for up to 5 hours. At this point, the ganache should be hard enough to hold whatever form you wish. Use a teaspoon or a small melon baller to place small heaps of the truffle mix onto a baking sheet lined with parchment paper. Place in freezer for 15 minutes
Remove the ganache from the freezer, and quickly roll each heap between your hands to create small smooth balls, and place back onto a parchment lined baking sheet. Roll each ball in chopped pistachio nuts, cake sparkles or powdered sugar and finish with a bud of lavender atop each truffle. Refrigerate until ready to serve.
Adapted from Adventures in Cooking;
photo from Photo from betsylife.com.
Here’s a nice easy recipe for Lavender Lemon tea cookies that we’ve adapted from Dietitians of Canada, COOK! A tea time favourite- oooh so pretty too! They are a perfect pairing with a cup of Serenity Lavender’s Lavender Earl Grey tea on a cold winter’s day or just a nice treat to chase away the winter blues.
2 cups all-purpose flour
1/4 cup Serenity Lavender’s lavender sugar
1 tbsp baking powder
1/3 cup non-hydrogenated margarine
1 large egg beaten
1/2 cup 2% milk
2 tsp lemon extract
1 cup icing sugar
2 1/2 – 3 tbsp 2% milk
2 tsp non-hydrogenated margarine
1 tsp lemon extract
Preheat oven to 325°F (160°C)
In a large bowl, combine flour, lavender sugar and baking powder. Using a pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs.
In a small bowl, whisk together egg, milk and lemon extract. Pour over flour mixture and stir just until a stiff dough forms (do not over mix).
Drop 1 tablespoonful (15 mL) about 2 inches (5 cm) apart on prepared baking sheets. Bake in preheated oven for 8 to 10 minutes or until bottoms are golden. Transfer to a wire rack and let cool completely.
In small bowl, combine icing sugar, milk, margarine and lemon extract to form a smooth, thin frosting.
Drizzle frosting over cooled cookies and top with Serenity Lavender’s Culinary lavender buds.
Makes about 30 cookies
Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman, photos by Colin Erricson © 2011 Robert Rose Inc.
We’ve started our holiday baking with a few of our favourites from mouth watering shortbread to chocolate fudge. At Serenity Lavender we’re always experimenting and adding lavender to different recipes to see how our favourite herb accents a recipe. Like anything in life, we’ve had some huge successes and then some less than stellar results. Over the next several weeks on Sundays we’ll be sharing some of our recipes that have been great hits and sure fire crowd pleasers. Today we thought we’d start with a classic – Lavender Shortbread! Buttery crisps with a hint of floral and citrus notes that turns this old family recipe into something spectacular!!
Servings: 5 dozen cookies
1 lb unsalted butter, softened
1 cup icing sugar
2 teaspoons Serenity Lavender culinary lavender (ground)
2¼ cups all-purpose flour
½ cup rice flour
½ teaspoon salt
Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment paper. In a large bowl, cream together the butter, sugar, lavender with an electric mixer. Mix until light and fluffy, about 3 minutes. Add all purpose flour, rice flour and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll each square to a thickness of 3/8 inch. Cut with cookie cutters and place onto baking sheets, spacing cookies about 1 inch apart. Bake 15 to 20 minutes or until pale golden around the edges. Cool then transfer to a rack. Sprinkle with powdered sugar.
Store in an air tight container.
Photo from ilovemilkandcookies.blogspot.ca