Blue Cheese-Cherry Salad with Raspberry Vinaigrette
Varietal: Merlot

Serves 6

Many people think it is difficult to pair wine with salads. But “bridge” ingredients, such as walnut oil, grated cheese, toasted nuts, or minced herbs, can help link the greens with the wine. In this recipe, which comes from Washington winemaker Kay Simon of Chinook Wines in the Yakima Valley, the “bridge” ingredients include cherries (marinated in red wine) and blue cheese. Try the salad with Chinook Merlot, which displays aromas and flavors of black fruits (blackberry, black cherry, black plum) along with a bit of earth and herbs (mint!). Chinook’s Cabernet Franc or Cabernet Franc Rosé also form intriguing pairing possibilities.

4 ounces unsweetened dried cherries or 4 ounces fresh Bing or sweet cherries, rinsed, patted dry, pitted, and cut in half
4 to 6 tablespoons fruity red wine, such as Merlot or Cabernet Franc
2 tablespoons raspberry white wine vinegar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey or granulated sugar
1/2 teaspoon freshly ground black pepper
Pinch of kosher salt, plus extra for seasoning
1/3 cup fruity extra-virgin olive oil, such as a Spanish or Italian oil
2 heads butter lettuce, rinsed, spun dry, and torn into bite-sized pieces (about 9 cups)
1/2 head radicchio, rinsed, spun dry, and torn into bite-sized pieces (about 3 cups)
1/2 small red onion, sliced 1/8-inch thick, and separated into rings
1/2 cup crumbled Oregon or Maytag blue cheese, Roquefort, or Gorgonzola

1. Place the cherries in a small bowl, cover with wine, and marinate 10 to 15 minutes.
2. Meanwhile, in a large mixing bowl, whisk together the raspberry vinegar, lemon juice, mustard, honey, pepper, and salt until thoroughly combined. Whisk in the oil a few drops at a time, incorporating well after each addition, until the sauce becomes smooth and shiny (emulsifies). Taste and add more salt if necessary.
3. Place the lettuce, radicchio, and onions in the mixing bowl. Drain the cherries, discard the wine, and add the cherries to the bowl. Toss gently until the vinaigrette lightly coats the greens.
4. To serve, divide the salad among individual plates and sprinkle with the cheese.

Alaskan Spot Prawns with Saffron Couscous and Ginger Vinaigrette
Varietal: Gewürztraminer

Serves 4

Alaskan spot prawns are the Northwest’s answer to East Coast lobster, but I much prefer the small, sweet nubbins of flesh from the Pacific Coast. They’re addictive! In the recipe that follows, local “spots” are simply boiled in the shell (for extra flavor), removed from their shells, then arranged over a bed of golden couscous (perhaps the worlds’ most simple-to-make side dish) perfumed with musky saffron. The dish is drizzled with a light, refreshing ginger vinaigrette that pairs perfectly with the spicy notes in a good Northwest Gewürztraminer. Chopped mint and cilantro add the final intriguing touches.

1 1/2 pounds Alaskan spot prawns, rinsed, patted dry, and cut up the back with kitchen shears
1 1/4 cups water
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon saffron threads, crumbled
1/8 teaspoon white pepper
1 cup couscous
Ginger Vinaigrette (recipe follows)
Chopped mint, for garnish
Chopped cilantro, for garnish

1. Bring a large saucepan of water to a boil. Remove from the heat, add the spot prawns, cover, and let the shellfish sit in the water until they turn pink and their tails just begin to curl. Drain immediately. When cool enough to handle, remove the shells and discard. Return the prawns to the saucepan (off the heat), cover, and reserve.
2. Meanwhile, bring the 1 1/4 cups water, the butter, salt, saffron, and white pepper to a boil in a small saucepan and stir well. Add the couscous and stir well. Cover the pan, remove from the heat, and let stand 5 minutes, or until the couscous is tender and the liquid is absorbed. Break up the couscous with a fork, cover, and reserve.
3. To serve, divide the couscous among four dinner plates. Arrange the spot prawns around the couscous, then drizzle the couscous and shellfish with the vinaigrette. Sprinkle with mint and cilantro.

Ginger Vinaigrette
Makes 1 cup
1/2 cup unseasoned rice vinegar
1/4 cup freshly squeezed lime juice
2 tablespoons honey
1 teaspoon freshly grated ginger
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
2 tablespoons canola, almond, or grapeseed oil

1. Place the rice vinegar, lime juice, honey, fresh ginger, salt, and pepper in a nonreactive mixing bowl and whisk until the honey dissolves. Add the canola oil a few drops at a time, whisking well after each addition, until the vinaigrette becomes smooth and shiny (emulsifies).

Cook’s Hint: If spot prawns are unavailable, then substitute sustainably farmed shrimp. Grilled scallops or any type of firm, fleshy whitefish (such as halibut) also work well.

Mussels Provençal
Varietal: Semillon

Chef, cookbook author, specialty-food producer, and owner of five Seattle restaurants, Tom Douglas is credited with putting Pacific Northwest cuisine on the map. Etta’s, his paean to the region’s local seafood bounty, is located just north of the Pike Place Market, where it attracts a fair share of locals and tourists alike. It’s the kind of casual place where you can get a wedge o’ iceberg lettuce with blue cheese dressing, a sashimi tuna salad with green-onion salad, or a whole wok-fired Dungeness crab, along with an enticing glass of Northwest wine (the wine list was designed by Market neighbor Michael Teer, owner of Pike and Western Wine Shop). This steamed mussel dish, an original creation from Chef Tom, is one of the most unique you’ll ever eat because of the addition of shiitake mushrooms and kalamata olives to the tomato-white wine broth. I like to pair it with a crisp, dry white wine, such as a Semillon. Light to medium straw in color, sometimes with a hint of green in the glass, Semillon has a bracing, supple texture. Its grassy, herbaceous aromas and citrus and pear fruit flavors, combined with a flinty finish, cut through the strong, complex flavors in this rich, herb-filled dish.

1/4 cup olive oil
1 cup shiitake mushrooms, stems removed and discarded, caps thinly sliced
4 cloves garlic, chopped
1 cup peeled, seeded, and chopped tomatoes
24 oil-cured olives, such as kalamata or niçoise, pitted
4 teaspoons chopped mixed fresh herbs, such as rosemary, sage, thyme, and/or parsley
2 1/2 pounds mussels, scrubbed and debearded just before cooking
1/4 lemon cut into 2 wedges
1 cup dry white wine
2 tablespoons butter, at room temperature
Four sprigs of fresh rosemary and thyme
Kosher salt
Freshly ground black pepper

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until small bubbles form. Add the mushrooms and cook 1 to 2 minutes, stirring often. Add the garlic, tomatoes, olives, herbs, and mussels. Squeeze the lemon wedges over the contents of the pan and throw the wedges into the pan. Add the white wine, butter, and rosemary and thyme sprigs. Shake the pan or stir to mix well.
2. Cover and cook 5 to 7 minutes, or until the mussels open. Shake the pan occasionally during cooking to redistribute the mussels. With a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels 1 to 2 minutes longer. Remove the open mussels and discard the rest. Taste the broth and season with salt and pepper, if desired. (I find the olives provide enough salt, and the garlic and lemon enough flavor, that the pepper isn’t necessary.)
3. To serve, divide the mussels, mushrooms, olives, and broth among individual bowls, or transfer to a large serving bowl. Be sure to provide seafood forks, a shell dish, and extra napkins for handy clean up.

Serves 4 as an appetizer; 2 as a light entrée

Recipe Courtesy of Chef Tom Douglas, as printed in the Pike Place Public Market Seafood Cookbook, Gift Edition (Ten Speed Press, 2005)

Oyster Chowder
Varietal: Chardonnay (Oaked)

Serves 4 as an entrée; 8 as an appetizer
Pure Northwest comfort food is created when fresh oysters and potato chunks swim together in a rich, creamy chowder. It’s the perfect dish for a gray, rainy day, when all you want to do is curl up by the fireplace with a warm blanket and a good book. This recipe pairs well with an oaky Chardonnay that has a creamy texture and silky mouthfeel. Columbia Crest Grand Estates Chardonnay fits the bill; it’s one of the most affordable and consistent wines you’ll find on Northwest wine shelves.

One 10-ounce jar freshly shucked oysters
2 tablespoons unsalted butter
2 medium leeks, about 3/4 pound, white part only, cleaned and sliced 1/4-inch thick
1 cup diced (1/2-inch) white or yellow onion
2 or 3 Russet (baking) potatoes, about 1 pound, peeled and cut into 1/2-inch dice
1 1/2 cups homemade vegetable or chicken stock or broth
1/2 cup half-and-half
2 cups whole or lowfat (2-percent) milk
1 1/2 teaspoons Worcestershire sauce
Kosher salt
Freshly ground white pepper
Ground sweet paprika, for garnish

1. Drain the oysters through a fine-meshed sieve placed over a bowl. Cover the bowl and refrigerate the oyster liquid.
2. In a stockpot or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the oysters and cook 2 to 3 minutes, or until they plump, turning once during cooking time. Remove the pan from the heat and put the oysters and any juice that accumulates in a small bowl. Cover, refrigerate, and reserve.
3. Return the pan to medium heat and melt the remaining 1 tablespoon butter. Add the leek, onion, and potatoes and cook 5 minutes, or until the vegetables are tender-crisp, stirring occasionally. Do not allow the vegetables to brown. Add the stock, cover, and bring to a boil. Reduce the heat and simmer 10 to 15 minutes, or until the potatoes are very tender. Remove from the heat and allow to cool slightly.
4. Place half the soup in a blender or food processor and pulse until smooth. Return to the stockpot along with the oyster liquid, half-and-half, milk, and Worcestershire sauce, and stir until well blended. Add the reserved oysters and accumulated juice and stir gently. Season to taste with salt and pepper. Warm the chowder over medium-high heat, stirring occasionally, just until oysters are warmed through.
5. To serve, ladle the soup into individual bowls and sprinkle with paprika.

Recipe reprinted from Inside the Pike Place Market: Exploring America’s Favorite Farmers’ Market (Sasquatch Books, 1997)

Lamb Burgers with Balsamic Onions, Roasted Peppers, and Aïoli
Varietal: Cabernet Franc

Serves 4

These lamb burgers are a signature item on the menu at Café Campagne, the popular sister restaurant to Campagne, both located steps from each other in the Pike Place Market. The Market’s own Don and Joe’s Meats custom grinds the lamb shoulder that the café uses in the burgers to produce a blend that is about 80 percent lean. If you don’t live near the Market, you can ask your favorite butcher to do the same. The burgers are served at Café Campagne along with classic frites, or thinly cut French fries sprinkled with kosher salt. You’ll want to serve the burgers with a fruity, but authoritative red wine, such as Cabernet Franc. Deep ruby to purple in color, Cab Franc displays aromas and flavors of black currant, musk, pencil shavings, and spice. Lighter bodied than Cabernet Sauvignon, it forms the perfect foil for the spicy lamb.

1 1/2 pounds lean ground lamb
2 teaspoons chopped garlic
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
4 good-quality hamburger rolls, split horizontally
Balsamic Onions (recipe follows)
1 roasted red bell pepper, seeds and membranes removed, cut into 1/8-inch slices (See Cook’s Hint, below)
Aïoli (recipe follows)

1. Preheat an indoor or outdoor grill to medium-high heat, or preheat the broiler and arrange the oven rack 3 to 4 inches from the heat source.

2. Place the lamb, garlic, rosemary, pepper flakes, and black pepper in a large stainless-steel bowl, and gently mix with your hands or a large spoon. Do not overmix or the burgers will develop a sausage-like consistency and could be tough.

3. Divide the ground meat into four equal portions and form into balls, then flatten slightly.

4. Lightly oil the grill or a broiler pan with a rack. Place the patties on the grill or arrange on the broiler pan without crowding and cook 5 to 7 minutes (for medium-rare) or to desired doneness.

5. To serve, place the burgers on the buns, layer with onions and roasted pepper slices, then drizzle with Aïoli.

Balsamic Onions
1 tablespoon olive oil
1 large red onion, peeled and cut into four 3/4-inch slices
Kosher salt
Freshly ground black pepper
1 to 1 1/2 cups balsamic vinegar

1. Preheat the oven to 400° F.
2. In a medium skillet with an ovenproof handle, heat the olive oil over medium-high heat and add the onions without crowding. Cook 1 minute, then turn the onions and cook 1 minute more. Season onions with salt and pepper, then add enough balsamic vinegar to just reach the tops of the onions. Remove from the heat, cover the skillet with an ovenproof lid or aluminum foil, and bake 8 to 10 minutes. Turn the onions and bake another 8 to 10 minutes, or until tender. Be extremely careful when moving the skillet in and out of the oven, since the balsamic vinegar is very hot, emits a very strong aroma, and splashes easily.

3. Remove the onions from the oven and cool to room temperature in the vinegar. Use immediately or transfer to a nonreactive bowl, cover, and refrigerate until about 30 minutes before serving.

Aïoli
3 cloves garlic, minced
1/2 large egg
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil\

1. In a food processor or blender combine the garlic, egg, lemon juice, salt, and pepper and process about 2 minutes. Add the olive oil in a slow, steady stream, adding just a few drops at a time and pulsing well after each addition, until the sauce becomes smooth and thick (emulsifies). Cover and refrigerate until ready to use.

Cook’s Hint: Roast the red pepper in one of the following four ways: (1) roast over a gas burner on high heat, turning frequently with kitchen tongs, until well charred on all sides, (2) broil under a hot broiler several inches from the heat, turning frequently, until brownish-black blisters form, (3) roast in a 400-degree oven for 10 to 15 minutes, turning frequently, until brownish-black blisters form (4) or char the outside of the pepper with a propane blow torch until black. Put the roasted peppers in a paper or plastic bag, close the top and let stand for 10 minutes. Remove the peppers from the bag and scrape off the skin, then cut away the seeds and ribs. Wipe away any remaining black particles with a damp cloth, then slice the peppers into 1/8-inch slices and reserve.

Recipe Courtesy of Chef Daisley Gordon of Campagne and Café Campagne as printed in the Pike Place Market Cookbook, Second Edition (Sasquatch Books, 2003)

No-Bake Seafood Lasagne
Varietal: Sangiovese

Serves 4

This lavish entrée is special enough for company, yet saves lots of prep time compared to traditional lasagne recipes because the dish is never baked. Vary the seafood selection depending on what is in season, sustainable, and appealing to your mood. Pair the dish with Sangiovese, a traditional Italian varietal that has recently found new footing in the Pacific Northwest. It’s characterized by a pale ruby color, mild fruit aromas and flavors with a bit of earthiness, medium alcohol levels, medium to high tannin levels, and high acidity. These wines are meant to be drunk young and often!

8 uncooked plain or whole-wheat lasagna noodles
1 tablespoon olive oil
1/2 white or yellow onion, diced, about 3/4 cup
1/4 pound assorted wild and/or cultivated mushrooms, such as shiitake, cremini, oyster, porcini, or portabello, thinly sliced
1 plum tomato, cored and diced
3/4 cup homemade or store-bought marinara sauce or spaghetti sauce
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil, crumbled
2 pounds Penn Cove or Mediterranean mussels, scrubbed and debearded just before cooking
1/2 pound Alaskan halibut fillet, skin and pin bones removed and discarded, rinsed, drained, patted dry, and cut into bite-sized pieces
1/4 pound Dungeness crabmeat, picked over for shells and cartilage
Freshly ground black pepper
1 ounce Parmesan or Parmigiano-Reggiano cheese, optional

1. Cook the lasagna noodles according to package directions. Drain the noodles and keep warm while preparing the rest of the dish.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and mushrooms and cook 5 to 7 minutes, or until the onions are tender and the mushrooms release their juices. Stir in the tomato, marinara sauce, and 1 teaspoon of the fresh basil (or all of the dried basil). Stir well and cook 2 minutes.
3. Add the mussels to the tomato sauce and cook 3 minutes, then add the halibut and cook for 4 minutes, stirring occasionally. Add the Dungeness crab and cook for 1 to 2 minutes more, until the mussels open and the crabmeat is heated through, removing any mussels that do not open.
4. To serve, arrange 2 lasagna noodles on each individual plate so that the noodles curl over each other and are raised in spots (do not place the lasagna noodles flat on plate). Divide the sauce and seafood over the noodles. Sprinkle with pepper and the remaining 1 teaspoon minced fresh basil. If desired, using a sharp vegetable peeler, shave strips of cheese over the pasta and seafood (although Italians consider it blasphemy to mix cheese and seafood!).

Recipe reprinted from the Pike Place Public Market Seafood Cookbook, Gift Edition (Ten Speed Press, 2005)

Pear Vinaigrette
Varietal: Pinot Blanc

Makes 1 2/3 cups

This silky, golden, sweet-tart dressing captures the simple fresh goodness of pears from the Northwest. It’s an original recipe I’ve made many times, and appears in Inside the Pike Place Market: Exploring America’s Favorite Farmers’ Market. Try it tossed with mixed greens, quartered cremini or buttton mushrooms, and a handful of toasted hazelnuts while sipping a glass of slightly chilled Pinot Blanc. Pinot Blanc is a light, crisp wine that gives Pinot Gris a run for its money and is more refreshing than Chardonnay. It’s fruity, yet not overpowering, with apple and butter flavors in the mouth and almond on the finish. Oregon’s Willamette Valley is a principal producer, with Amity, Adelsheim, and Willakenzie among the notable producers there.

1 ripe Comice or Bartlett pear, peeled, cored, and coarsely chopped

1 tablespoon grated white or yellow onion (Note: To grate the onion,
rub a small piece of onion against the fine side of a grater)

1/4 cup honey

1/2 teaspoon kosher salt

1/2 cup apple cider vinegar

1 teaspoon Dijon mustard

1/4 teaspoon Tabasco sauce

2 tablespoons hazelnut or walnut oil

3 tablespoons canola or vegetable oil

In a food processor or blender, pulse the pear, onion, honey, salt, vinegar, mustard, and Tabasco until smooth. Add the oils and pulse until the mixture thickens slightly. Use immediately or cover and refrigerate for up to 3 days.

Herbed Corn Bread

Varietal: Chardonnay (Oaked)

Serves 6

The all-American favorite, corn bread, is updated here with the addition of sweet corn and herbs of the season. The flavor changes depending on the type of herb you use–sage lends a mellow, earthy taste; dill gives a bracing, pine-y flavor; while thyme provides a sweet, pungent effect. But underlying the herb topnotes is that undeniable sweet, musky corn flavor, which pairs so well with an oaky Chardonnay, one that has undergone malolactic fermentation, sur-lies aging, and/or additional fermentation in oak barrels. This recipe, which appears in Inside the Pike Place Market: Exploring America’s Favorite Farmers’ Market, can also be used as the basis for a delicious corn bread stuffing for Thanksgiving dinner. Simply combine with day-old artisan bread cubes, sautéed white or yellow onions and red peppers, cooked slices of Italian sausage, plus a couple of beaten eggs to bind.

2 tablespoons unsalted butter

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup lowfat buttermilk

1 cup fresh or frozen corn kernels (thawed if frozen)

1 tablespoon minced fresh dill, sage, or thyme OR 1 1/2 teaspoons dried dill, thyme, or oregano, crumbled

Preheat the oven to 375 degrees. Place the butter in a 9-inch pie plate or 9-inch ovenproof skillet and heat in the oven 5 minutes, or until the butter melts. Do not allow the butter to burn.

Meanwhile, in a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs until frothy, then add the buttermilk, corn, and herbs. Remove the pie plate from the oven and brush melted butter over the bottom and sides. Pour the extra butter into the egg mixture and return the pie plate to the oven. Add the wet ingredients to the dry ingredients and stir until combined.

Carefully remove the pie plate from the oven, pour in the batter and smooth the top of the dough, and immediately return to the oven.

Bake cornbread 20 to 25 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out with just a few crumbs. Loosen the edges of the cornbread, cut the cornbread into six wedges, and serve immediately. The bread can also be cooled completely, wrapped and kept at room temperature for up to 2 days, or frozen for up to six months.

Grilled Beef Salad with Fresh Lime Dressing
Varietal: Sauvignon Blanc

Serves 4 to 6

The recipe for this refreshing main-dish salad from Typhoon! Restaurant (with multiple locations in Washington and Oregon, including one in the Pike Place Market neighborhood) will come in handy all summer long because it’s so easy to make and flavorful. Best of all for lighter dining (this is bikini season, after all!), Chef Bo Kline’s zesty lime dressing achieves its delightful “zip” without the addition of fat or oil. And although some people may consider it proper to only pair beef with red wine, in this case, thanks to the lime dressing and red and green grapes, I prefer white. An herbaceous white wine with citrus-y notes, such as Sauvignon Blanc, works well. Its natural acidity also helps to cut the fattiness of the steak. This recipe, plus another recipe from Typhoon!, appears in the Pike Place Market Cookbook, Second Edition.

1 pound aged top sirloin

1 pound mesclun salad mix, rinsed, drained, and spun dry

Fresh Lime Dressing (Recipe follows)

1/2 cup green seedless grapes, cut in half lengthwise

1/2 cup red seedless grapes, cut in half lengthwise

Preheat and oil an outdoor or stovetop grill or preheat an indoor broiler and oil the broiler pan.

Place the steak on the grill and cook the meat to desired doneness, turning once (Chef Bo suggests cooking it rare). Cover with aluminum foil and allow to rest five to 10 minutes. Slice thinly on the diagonal and arrange on one side of a decorative platter. Arrange the mesclun mix on the other side.

Spoon 2 to 3 tablespoons of Fresh Lime Dressing over the beef and greens. Save the remaining dressing for another use. Arrange red and green grape halves over the salad and serve immediately.

Fresh Lime Dressing

Makes about 1/2 cup

1/4 cup freshly squeezed lime juice

1/4 cup good-quality fish sauce (Chef Bo recommends the Golden Boy brand)

2 teaspoons granulated sugar

2 teaspoons minced garlic

2 teaspoons minced fresh Thai chile peppers

Mix all the ingredients in a small nonreactive bowl. Use immediately, or cover and refrigerate for later use.

Claybank Farm Lavender Biscuits
Varietal: Dessert Wines

Makes 36 cookies

Joie Wines & Farm Cooking School, located on the trendy Naramata Bench in the Okanagan (British Columbia) wine region, is a truly joyous combination of winery, gastronomic bed-and-breakfast inn, and destination cooking school. The brainchild of husband-and-wife team Heidi Noble and Michael Dinn, Joie opened in 2002, when the dynamic chef-and-sommelier duo chucked life in the big city (Vancouver, B.C.). Heidi created this biscuit, a.k.a. “cookie” to Americans, for her friend and neighbor, Pati Mathias of Claybank Lavender Farm. The wonderful sablé-style (butter) cookies are a beautiful way to end a meal paired with seasonal fruit, lemon curd, or homemade ice cream or sorbet. Or wine-pairing guru Michael suggests simply serving with Elephant Island’s Apricot Dessert Wine from the Naramata Bench. But beware: Heidi warns it is very important not to use too much lavender, or your cookies will taste like a bar of soap! Less is more, when cooking with lavender, she stresses. This recipe, along with a complete profile on Joie and other Okanagan wineries, will appear in my seventh book, Northwest Wining and Dining (John Wiley & Sons, Inc., 2007).

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened, preferably organic

1 cup granulated sugar

1 large egg

1/2 teaspoon vanilla

1 teaspoon dried culinary lavender, crumbled, Pink lavender or Blue
Rosea varieties recommended

Zest of one orange

Zest of half a lemon

1/2 cup turbinado sugar

Whisk together the flour, baking powder, and salt in a bowl.

Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed about 3 minutes, or until pale and fluffy.

Beat in the egg, vanilla, orange and lemon zest, and lavender. Reduce the speed to low and add the flour mixture, mixing until just combined, being careful not to overwork the dough.

Form the dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up the dough in the plastic wrap. Chill the dough on a baking sheet at least 4 hours, or until firm.

Ten minutes before baking, preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Spread the turbinado sugar on a cookie sheet and roll the cold log of dough until the outside is coated. Discard any remaining sugar.

With a heavy kitchen knife, cut the log into 1/4-inch slices. Arrange the slices one inch apart on the prepared baking sheets and bake for about 10 to 12 minutes, or until the cookies turn slightly golden around the edges.

Place the baking sheets on cooling racks for 2 to 3 minutes, then transfer the cookies to the cooling racks with a spatula and cool completely before serving.

Cook’s Hint: Turbinado sugar is a blond-colored raw sugar with a delicate molasses flavor.