I take it you mean culinary recipes and not recipes using bay in herbal cosmetics, pot pourri etc? Let us know what you're specifically after and we can maybe be of more help.
Re: bay recipes
October 27 2008, 11:47 AM
You might want to get your workshop participants to hold a piece of dried or fresh bay leaf under their tongue for several minutes, just to experience bay's warming effect. Someone from Henriette's herblist uses bay leaves under his tongue to reduce blood pressure spikes and says they are very effective.
Re: bay recipes
October 27 2008, 5:22 PM
I pressume as Debs has said, that it is just culinary ideas you want.
Have been going through my books, and as you are probably more than aware, there are lots of dishes that basically say "add a bay leaf" as if it was an afterthought and yet the difference that one leaf makes can be really sensational.
I did find a recipe for bay-scented baked custard with apricot jam and clotted cream. It was written for Herbs by Sophie Grigson. If that sounds of use, let me know and I`ll copy the deails for you.
I do have quite a few craft ideas for Bay amongst my books should you want some of those as well.
Good luck with your workshop and please let us know how you get on.
October 28 2008, 11:34 AM
I am interested in culinary recipes at this time as I will have to bring something to eat to this workshoop, but I am interested in other uses as well.
October 28 2008, 11:36 AM
Thanks for the information -- I will pass it along at the workshop. As I have been recently diaognosed with high blood pressure, this information is very timely for me. Thanks
October 28 2008, 11:38 AM
I would be very interested in the bay custard recipe. I also have the
Emilie Tolley herb book which has several uses for bay with respect to dried floral arrangements. I had planned on bringing that book to the workshop. Thanks
November 2 2008, 5:10 PM
Thanks for responding to my request for bay recipes. I would love to have the recipe for the custard. Thanks Maureen
Re: bay recipes
November 3 2008, 2:41 PM
Sorry for the delay in getting back to you with the recipe but had mislaid the journal.
This recipe by Sophie Grigson appeared in the Herbs journal vol31.4
Bay-scented baked custard with apricot jam and clotted cream
300ml single,whipping or double cream
2 bay leaves (leave freshly picked leaves to dry for several days to loose any bitter taste )
4 egg yolks
45g vanilla sugar
2-3 tablespoons best apricot jam
85g clotted cream
Preheat oven to 140 C/275 F/gas mk 1
Put cream, mlk and bay leaves into saucepan and bring slowly to the boil.
reduce the heat to the nearest thread and leave to infuse,stirring once or twice for 15 mins or longer.
Whisk egg yolks with the sugar until pale and thick.
Gradually whisk the hot cream mix into the egg yolks.
Strain into 6 ramekins or small ovenproof dishes, filling them not quite to the brim.
Stand the dishes in a roasting tin and pour enough hot water around them to come half way up their sides.
Place in the oven and bake for 45-60 mins until just set and slightly crusty.
Take out of the roasting tin and leave to cool, then chill for several hours or overnight.
Warm the jam,without boiling, until runny. Spread thinly over each baked custard then return them to the fridge for 30 mins.Beat the clotted cream lightly to loosen the consistency, then spoon dollops on the jam and smooth carefully.
Chill again.If you wish, decorate each pot with a bay leaf before serving.
Re: bay recipes
November 3 2008, 4:07 PM
This is a really lovely pud, although not one for dieters, which for me is on par with the strawberry, lemon verbena and mascarpone fool that Sophie made for us at the 2007 President's day, both simply scrumptious! Both recipes can be found in Sophie's book 'Herbs' and the lemon verbena recipe can also be found on the following web page http://www.herbsociety.org.uk/pres-2006-7.htm
Re bay leaves, at the 2008 Conference, Mike Cullen advised against freezing stews etc with a bay leaf in. He said the bay leaf goes very bitter on freezing and imparts a bitter flavour to your dish. Obviously you wouldn't be freezing the custard recipe anyway but its a point to note during the stew and casserole season.
This message has been edited by DebsCook from IP address 220.127.116.11 on Nov 3, 2008 4:22 PM
November 3 2008, 5:43 PM
Thank you so much for the recipes. I will be cooking for the next two in order to be ready for the workshop on Wednesday. Thanks so much for introducing me to the waitrose site. It is wonderful. I copies several children's recipes for feeding my granddaughters. Thanks again. Maureen
is the forum of the Herb Society (UK), the place to discuss
all aspects of herbs including their uses, cultivation, history, legislation
and much more. Run by and for the Herb Society (UK) and open to anyone to read, but posts will only appear once approved by a moderator.
Please note that the Forum Host and Moderators reserve the right to delete
any entry which is considered to be inappropriate for this forum, its members and the
Herb Society as a whole. IP's of spammers will be blocked.
The Herb Society is not qualified to provide medicinal advice. Useful contacts for such advice can be found on our contacts page. Officers and Council Members of the Herb Society (UK) accept no liability for any harm, damage, or illness arising from the use of plants mentioned or described on this forum.