Posted by Karen on May 14, 2000 at 02:02:35:
In Reply to: Lilacs posted by Tammy on May 13, 2000 at 09:03:05:
Rose-Lilac Potpourri
Combine:
3 cups rose petals
2 cups lilac flowers
2 cups marjoram
1 oz. orris root
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Potpourri and Sachets
"You can grow and then harvest, or collect from a field,
the following: lilac petals, rose petals, lavender petals, sweet pea petals,
mint leaves, rosemary leaves, and thyme leaves.
Place the flower petals and plants on a sheet of paper and allow them to dry
(but not in direct sunlight). Herbs can be hung in a dark closet. When they
are completely dry, place the materials in a bowl--your house will smell delightful!
To make a sachet, first grind up the petals and plants by hand with a mortar and
pestle or with a blender. Then place the plant matter in an old sock (or one orphaned by the dryer).
Close with a twist-em and place in a drawer--you'll have the best-smelling clothes in town.
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Lilac Chicken
Lavender flowers can be substituted for lilac flowers.
The flavor is a bit stronger, so fewer flowers are
needed.
1/2 cup lilac flowers, divided
water
white wine
2 chicken breasts, split and boned (4 pieces of
chicken)
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper
Place the lilac flowers (reserving 2 tablespoons for
garnish) in a large covered frying pan. Add 1 inch of
water and 1/2 inch of wine to the pan. Bring to a boil.
Gently place chicken in liquid. Cover and poach over a
low heat 4 to 5 minutes. Turn chicken and cook an
additional 4 to 5 minutes, or until cooked through.
Remove chicken to a warm platter.
Boil to reduce poaching liquid by half. Remove flowers
and discard. In a separate saucepan, make a roux from
the butter and flour. Melt the butter, then stir in the flour.
Let cook for 5 minutes over a low heat, stirring often to
keep it from sticking. Add the reduced liquid gradually
to the roux, continually stirring with a whisk. Cook over
a low heat several minutes, or until it reaches the desired
thickness. Adjust seasoning with salt and pepper to taste.
Spoon sauce on the chicken. Garnish with reserved lilac
flowers.