November 14, 2008

Lavender Pomegranate Truffles and a Love Letter

Dear Lavender,*

Purple Darling, I love you aggressively! My cells explode into flocks of Canadian geese when you are near. I want to infuse my neck with you, wear you like God on my wrist, pray to your guitar.

Mummify my body, baby, like some ancient Egyptian priestess. Toss yourself into my tomb before I'm entombed. Become eternal.

Livendula, livendula: I will crawl up your Roman skirt and into your ivy. I will pluck the purple grape from between your fingers and feed it to myself. I taste you going down my throat.

Mary washes her Jesus with you before drying his feet with her hair. Their house is filled with the odor of you. She places Baby onto your nest and makes you holy for eternity.

Let me enter your Gothic chamber. Let me watch--from the window to the outside world to the spotlight raying down earthward from the sun--the washing women. Lavenders. They dance hysterically to your music.

You are a pillow under the head of Charles VI. A spoonful of jelly down the Queen's throat. A royal paste coating the armpit of a princess. The revolution beyond the fence.

In a world of professional noses, you have "a green, haylike sweetness." In Provence, les nouveaux amoureux roll like wild serpents in your fields. How many French babies have you carried into this world? You make me want to live in a harmonica.

In conclusion: take me. Your love can save Jerusalem.



(Letter infused with historical facts found here: The History of Lavender)

Lavender Truffles

The tartness of pomegranate and the sharpness of a good dark chocolate (60-75%) has the ability to bring alive the holy power of lavender. Taste...but only if you are willing to love.

8 oz. dark chocolate
3/4 cup heavy cream
2 Tbs. culinary lavender buds
2 Tbs. butter
1 Tbs. pomegranate molasses
4 Tbs. cocoa

1. Chop dark chocolate into slivers so that it will melt easily into the cream.

2. Heat cream in a saucepan over high heat just until it comes to a boil. At this point, take the pan off the heat and stir in the lavender buds. Let this mixture sit for 30 minutes to an hour, or until you reach the strength you desire.

3. After lavender essence has infused into the cream, strain. Incorporate butter into the cream by stirring slowly over low heat. When butter is completely melted, bring cream to a heat once again, just until it comes to a boil. Pour cream over the chocolate, and let sit for 30 seconds. After 30 seconds, stir chocolate and cream until chocolate is thoroughly melted. Add molasses, and stir until combined.

4. Cover bowl, and place in refrigerator for 2 hours. This will cool the mixture, making it easier for you to form into balls.

5. Once chocolate has cooled and somewhat hardened, form into small balls. You might want to wear plastic gloves during this part of the process, because the chocolate tends to soften and melt in your hands as you are working with it. After forming each ball, place in a bowl with the cocoa. Agitate the bowl until balls are coated. Store truffles in the fridge for safekeeping.

6. Eat truffles until you become the Queen of England.


Breedale said...

OOOOOOO! Can I try? Those sound awesome. I love your writing too. That was equally as amazing. I would never think to put those flavors together. I love what you are doing with flowers. That is amazing.

Hadley Gets Crafty said...

I had best be getting a lavender recipe with my swap. Just kidding. I'd be happy with instructions for any of your fantabulous concoctions.