As a longtime member of the Herb Society of America, I was honored to be asked to present a culinary program for the local unit that meets regularly at North Haven Gardens in Dallas. This energetic group represents a wide interest in all things herbal!

Using fresh and dried herbs in food has historic precedence as well as a renewed enthusiasm and implementation in today’s cuisine.  The menu I presented centered on recipes featuring tea and tisanes. We briefly discussed the difference in “true” teas and the definition of tisanes, beverages infused with herbs and other plants such as Rooibos, a red leaf native plant of South Africa. A choice of three luscious iced teas were offered as guests helped themselves: Lemon Velvet Rooibos and Strawberry Hibiscus from Sterling Tea, and Yellow Rose of Texas from Tea in Texas.

Following some fun facts about tea drinking history and the definition of tea service terms such as “high tea, afternoon tea, cream tea, and royal tea”, we moved on to a tasting of the featured menu: Classic Currant Scones with Raspberry Jam, Black Tea Stained Eggs with Matcha Mayo, Low Carb Savories (Waldorf Celery Boats and Cucumber Cups with Fresh Herb Filling), and Pickled Okra Roll Ups. The dessert course featured my original recipes for Lavender Almond Shortbread Crisps and Strawberry Sorbet with Texas Tarragon, followed by Matcha Tea Leaf Cookies and an elegant Earl Grey Chocolate Cake from Culinary Tea by Cynthia Gold and Lise Stern.

So on a very warm Texas morning, we used our imagination to pretend we were enjoying tea under a beautiful oak with lovely shade and a balmy, cooling breeze!

Recipe:
Lavender Almond Shortbread Crisps

1 cup sugar
2 teaspoons organic lavender buds
1 cup butter, room temperature
1 and 2/3 cup flour
½ cup raw sliced almonds
1 teaspoon almond extract
1 teaspoon salt

Preheat oven to 375. Pulse sugar and lavender buds in a food processor until buds are finely cut. Add butter and pulse until blended. Add almond extract, salt, flour, and almond slices. Pulse and scrape bowl until all ingredients are incorporated with the butter mixture. On floured surface, turn out ingredients and knead lightly into a disc. Chill for several hours or overnight to allow the flavor to develop. Remove from refrigerator and allow softening to almost room temperature. Shape dough into one inch balls. Place on cookie sheet and flatten slightly. Bake until edges just begin to brown, about 10 to 11 minutes. Let cool. Shortbread stores well in an airtight container.

Becky Watts is the owner and chef of Small Potatoes Catering. Recently retired from wedding and large event catering, she enjoys catering tea parties for small groups.

She is a long time Texas resident with roots in Louisiana. A few years of residing in England, travel in Europe, and maintaining a kitchen garden, introduced her to the delight of using fresh herbs on a daily basis. A gourmet line of sorbets and shortbreads featuring herbs is available and offered on menus.
Grandmother of four, Becky still finds time to tend a small herb and vegetable garden. She also enjoys visiting tea rooms, shopping Farmer’s Markets, and keeping current with food trends by attending classes and foodie events.