The summer issue of Gatherings is out (and I made the cover, woohoo ;-). Sadly this is our finally issue. I am sorry to see Gatherings end but I think we are ending on our best work yet and that is a beautiful way to end. I learned so much being a food editor. Working with Annetta Bosakova (all the photos are her work) and Heather Spriggs Thompson has been such a learning experience and I grew quite close to both of them. Heather has always trusted my "food vision" for the magazine and I cannot tell you how much that means to me. Annetta is always able to take what is in my minds eye and make it come to life. That is not an easy task but then she is very gifted.
The summer issue has a recipe for making Herb Infused Butter (which is very different from herb butter. I keep jars of it in my fridge for cooking). There is also two recipes using the butter: Grilled Chicken with Bay Butter/Honey Glaze and Lavender Butter Chocolate Brownies. I am always looking for new way to use fresh herbs!
These brownies can be made gluten free, whole wheat or regular but I wanted to post a grain-free version here on the blog, for anyone struggling with high blood sugar like me. This brownie is a twist of my daughter’s all-time favorite dessert, all chocolate brownies. There is no coco powder in this recipe; it is all chopped chocolate, butter and not a lot of flour,. They are rich, dense and a small bite goes a long way. The twist is I first infused the butter with lavender before making the brownies. It is a simple way to give them a little something! I bet they will become a family favorite for you too!
Chocolate Lavender Butter Brownies
Makes 8x8 pan
1 cup bittersweet, 60-80 percent dark chocolate, chips or chopped
½ cup lavender infused butter, see notes below
1 ½ cup sugar
½ tsp. salt
1 cup almond flour
2 TBL coconut flour
If you do not have lavender butter on-hand, make butter first.
Pre-heat oven 350°F and grease an 8x8 baking pan.
In a sauce pan set on the lowest setting of your stove gently melt chocolate and butter until the chocolate is melts. Then whisk in sugar. Next whisk in eggs, one at a time. Stir in salt, almond and coconut flours. The batter is thick but pourable. Fill greased pan and bake 15-20 minutes. Just until the side puff up a bit and the center is not runny. I like my brownies very soft, so I bake 15 minutes. Let cool in pan.
Lavender Infused Butter
Makes ½ cup
1 stick (1/2 cup) butter. I use unsalted, grass-fed butter
5-7 fresh lavender heads (you can use the steams too. I use a bit of both)
Set butter and lavender in a small sauce pan, gentlying melting butter on the lowest setting of your stove. If butter starts to sizzle or brown, pull it off the heat. You are just trying to melt the butter without breaking the butter fat, so you do not want the butter to boil or fry. When butter is melted, pull pan off heat and let the butter and lavender sit for half an hour. If butter has hardened, re-melt, strain out the herbs and pour butter into a container. Butter will keep 2 weeks refrigerated.
Please use organic unsprayed lavender.
Mint or anise hyssop would be good herbs to use in this recipe. You can use dried lavender too, about a TBL but fresh is so much better.
Feel free to try these brownies without herb infused butter. This is just a pain old good brownie recipe and our family favorite for years.
A regular or gluten-free version of this recipe and the grilled chicken and herb infused butter is in the Summer 2014 Gatherings Magazine