We recently purchased a bargain-size package of culinary lavender on Amazon.com. Our intent was to make lavender tea,* which we consume by the potfull.

When a very large pouch of lavender arrived, we had to figure out what to do with all of it. We didn’t want to go the high-calorie dessert route—lavender pound cake, crème brûlée, panna cotta and so forth.

So lavender iced tea was a no brainer. Then we turned to lavender lemonade, a lovely gourmet twist.

When we made a four-cup version of this recipe, all the lemonade was gone in a minute. So this larger recipe makes a bit more than a gallon, or 16 eight-ounce servings—two 64-ounce pitchers.

August 20th is National Lemonade Day. Here’s the history of lemonade.
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*Lavender tea recipe: Steep lavender to taste with the tea leaves; start by making just one cup of tea with 1/4 teaspoon per 6 ounces of water, and adjust to strength to taste with a subsequent cup).
 
 
RECIPE #1: LAVENDER LEMONADE

Ingredients

Make lavender-infused lemonade for a gourmet twist (photo © Edith Frincu | Dreamstime).

1. BOIL. Boil one gallon of water plus the sugar in a large saucepan.

2. INFUSE. Add lavender and simmer for 15 minutes. If you don’t want to strain it out, place the lavender in a mesh spice ball/tea infuser.

3. ADD. Cool to room temperature. Add lemon juice, strain out lavender and chill.

VARIATIONS

 
 
RECIPE #2: LAVENDER SIMPLE SYRUP

You can make lavender simple syrup in advance; then, just spoon it into unsweetened lemonade or iced tea. You get both sweetener and lavender flavor at once!
 
Ingredients

 
Preparation

1. COMBINE the water and sugar in a saucepan and bring to a boil, stirring until the sugar fully dissolves.

2. ADD the lavender buds and simmer for 15 minutes. Strain out lavender and let the syrup cool. Keep in a tightly-capped jar (no refrigeration needed) and use it to sweeten plain iced tea, hot tea, unsweetened lemonade and cocktails.

3. CONSIDER making extra bottles to give as gifts.
 
 
MAKE LAVENDER WATER, TOO

You can also flavor water with lavender. Simmer the lavender in water for 15 minutes, cool and refrigerate.
 
 
MORE LEMONADE TIPS

Benne wafers are small brown-sugar cookies seasoned with sesame seeds. They’ve been popular in the South since the 18th century. How did sesame, which many Americans associate with Asian cuisine, end up in the American South?

Before we get to the cookies, here’s:

A HISTORY OF SESAME

The plant, Sesamum indicum grows wild in Africa; some varieties also grow wild in India. Today, thousands of varieties are cultivated in tropical regions worldwide. The seeds grow in the pods (the fruit) of the plant.

Sesame seed is the oldest oilseed crop known to man, domesticated more than 5,000 years ago. It has one of the highest oil contents of any seed. The seeds are also rich in calcium, iron, vitamins B and E and zinc, high in protein and cholesterol-free.

The nutty, buttery taste, which becomes even nuttier when toasted, led to the use of sesame seed by cuisines around the globe.
Now on to America:

In Colonial times, a small amount of benne—the Bantu word for sesame—arrived in Charleston, possibly in the pockets of enslaved Bantu who considered the seeds to bring good luck (irony noted). The seeds were planted, and by the 18th century the crop became cultivated extensively throughout the South.

BENNE WAFERS EMERGE

According to Southern Sisters Bakers, which makes benne wafers, when plantation owners had large parties, they sent their guests home with benne wafers as a good luck party favor.

Benne wafers have a richer, less sugary flavor than many cookies, thanks to the use of brown sugar instead of hite sugar. Some recipes add 1/4 teaspoon salt for a subtle salt counterpoint; the salt adds nuance and also makes the wafers pair well with cheese. If you like sesame honey crunch—those small rectangular candies of sesame seeds in a base of honey (we love them)—you’ll like benne cookies.

You can get a gift tin with a Charleston watercolor on the lid from Byrd Cookies.

If you want to bake your own benne wafers, here’s a recipe. Like chocolate chip cookies, oatmeal cookies and many others, there are endless recipe variations. You can search online to find one that best suits your tastes.
 
Find more of our favorite cookies and cookie recipes.

Bacon cole slaw with Wisconsin blue cheese. Photo courtesy EatWisconsinCheese.com.

We presented a variation of this “red, white and blue” cole slaw recipe for Independence Day, but we didn’t add the bacon.

Yesterday we found ourselves with a package of Niman Ranch bacon and this recipe from EatWisconsinCheese.com. We made it and declared it a hit.

BACON COLE SLAW

Ingredients

 
Preparation

1. DRESSING. Combine all ingredients in a jar; cap and shake well. Refrigerate for an hour or longer to let the flavors blend.

2. COMBINE. Combine all ingredients in a large bowl; mix well.

3. CHILL. Refrigerate for at least an hour to let the flavors blend.

Variations

Niman Ranch bacon costs more, but its money well spent. All Niman Ranch meats support small, family-run, sustainably-managed American farms. The meats have much better flavor and texture than factory-farmed meat. (If you haven’t seen The Meatrix, it will open your eyes).

The other difference is the cure—a topic filled with misinformation and controversy about nitrates and nitrites. The issues are presented below.

Niman Ranch bacon has a noticeably lower moisture content than supermarket brands, and thus shrinks a bit less, with less curling, as it cooks.

Another observation: The bacon is thicker and browns more slowly, so you can make it well done without over-crisping.

Conventional bacon gets a “quick cure”: The pork belly is injected with brine plus the chemical form of sodium nitrate (which converts to sodium nitrite in the processing). Sodium nitrite extends the shelf life of the meat, prevents bacterial growth and provides the familiar pink or red color.

Uncured bacon typically uses a nitrate/nitrite-free cure with celery juice, salt and a lactic acid starter culture.

Then why is it called “uncured?”

Under federal labeling laws, if a meat product is not cured using the chemical form of sodium nitrate, it must be labeled uncured, whether or not it is preserved by another preservation technique.

Add this to the mountains of confusing government legislation. It’s easy for most consumers to think that uncured meat is less preserved, and thus more dangerous (the danger is the potential growth of the bacterium Clostridium botulinum, which can cause botulism).

But there’s more:

Celery is a natural source of sodium nitrate, so nitrites go into the meat anyway. But by adding nitrite-rich celery juice to the meat instead of actual chemicals, manufacturers legally to claim “no added nitrates.”

SODIUM NITRITE DOESN’T CAUSE CANCER

Here’s the lowdown on this issue:

Several decades ago, an animal study that got significant media attention concluded that sodium nitrite was a carcinogen. Large amounts of the chemical were fed to the animals.

But follow-up studies—which did not get hyped by the media—did not show the correlation. According to MeatSafety.org:

Numerous scientific panels have evaluated sodium nitrite safety and the conclusions have essentially been the same: sodium nitrite is not only safe, it’s an essential public health tool because it has a proven track record of preventing botulism. The National Toxicology Program, an agency within the U.S. Department of Health & Human Services, conducted a multi-year study to evaluate sodium nitrite’s safety. The study found that sodium nitrite was safe at the levels used.

According to the FDA, sodium nitrite does not become toxic or increase risk of cancer in doses up to 10 mg of sodium nitrite per pound of body weight. This translates to an intake of 19 pounds of cured meat for a 150-pound individual.

So: Buy Niman Ranch bacon because it’s sustainable and tastes better—not because of “no added nitrates or nitrites.”

Yesterday we offered dessert recipe ideas for watermelon, including watermelon “cupcakes” and watermelon “pizza.”

Today, we present savory watermelon recipes, so celebrate: August 3rd is National Watermelon Day (July is National Watermelon Month).
 
 
SOPHISTICATED WATERMELON RECIPES

FUN WATERMELON RECIPES

 
These and many other delicious recipes are available at Watermelon.org.
 
Tomorrow: savory watermelon recipes.

TAKE A FEW MORE BITES
 
The History Of Watermelon
 

Watermelon Nutrition
 
Watermelon Tips: Buying & Storing
 
Watermelon Martini & Other Watermelon Cocktails
 
More Watermelon Recipes