(Joyce Trepus welcomes your questions at 503-292-2741.)

Let's hear a resounding 'Hip-Hip-Hooray' for the return of the signature SCONES at Lavender Tea House and Gift Shop in Sherwood.

Be sure to thank Jamie, the owner, for her diligence in tracking down the problem and fixing it for us. I love each of the tearooms I go to and they all have specialties, but these scones are the best I have eaten anywhere. Thank You, Jamie.

She also makes a chicken noodle soup reminiscent of my Polish Grandmother's, but it is only available during colder weather. You have something to look forward to as we slide into fall and winter. Enjoy the chicken salad and/or egg salad tea sandwiches, too.

The gift shop has also been stocked and I am delighted because that is where I have been doing my shopping for years. The Royal Patrician fine bone china cups and saucers from England are perfect for gift giving. They are gold rimmed and have the word grandmother or granddaughter, sister or friend written in gold.

I bought one for our new granddaughter-it's never too early to learn to drink tea. The book I bought last week is 'The Charms of Tea Reminiscences and Recipes.' Recipes from this book will be coming your way in the weeks to come.

For those of you who love to cook with lavender, call Chris at Barn Owl Nursery in Wilsonville and ask if she has any more of the culinary organic English lavender. The following recipe is compliments of Barn Owl Nursery (503-638-0387).

Lavender Fruit Punch

Punch Base (Make the night before serving)

1 can (46 ounces) unsweetened 100 percent pineapple juice

2 tablespoons dried, or 4 tablespoons fresh, organic English lavender flower buds

1 cup unsweetened cranberry juice blend, 100 percent juice

In a saucepan, pour the can of pineapple juice over the lavender flowers; stir and bring to a boil. Take the pan off the heat. Cover and let simmer 10 minutes.

Strain off flowers. Pour into a large glass pitcher and stir in the cranberry juice. Cover the pitcher and place in the refrigerator until ready to serve the punch.

Ice Mold (Make the night before.)

Use a 2-cup mold; a ring shape is nice for floating in the punch bowl. Cut approximately 30 flower heads of fresh English lavender flowers, mostly in the bud-to-early flowering stage. Wash in cold water. Place evenly around the mold and fill with cold water. Freeze solid.

Just before serving, add the following to a large punch bowl:

2 cans (12 ounces) frozen pink lemonade

4 cans of water (48 ounces)

Stir in the pitcher of punch base and add:

1 (2 liter) bottle of ginger ale

Add the lavender flower ice mold and serve. Stir occasionally to make sure juices are well blended.

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