I got up early today to pick some flowers from our garden for my hubby on Father’s Day. Who says fathers’ can’t enjoy nature’s beauty, as well?
For tonight’s Father’s Day dinner, I’ve decided to make steak, and for dessert…lavender and honey is the theme of choice.
Meanwhile, I want to take this opportunity to wish those who are, to those yet-to-be, to those whose love ones have passed on…husband, father, grandfather, uncles, brothers, and friends. Have a wonderful father’s day celebration…
- 2 (2-pound) Porterhouse steaks, about 2 inches thick (I used New York top sirloin steak)
- Grey sea salt (I used Kosher sea salt)
- Coarse grind black pepper (I used organic, raw peppercorn)
- Pure olive oil (I used award-winning Shakespeare’s Acre Olive Oil from Winterhill Farm, a local vendor)
- Great balsamic vinegar (I used a Balsamic Glaze, also from Winterhill Farm, a local vendor)
- Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
- Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
- For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
- Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.
Lavender and Honey Ice Cream with Homemade Honeycomb
For the second half of my Father’s Day surprise menu is…ice cream. The lavender and honey, naturally, is the best part! We have an abundance of lavender at home and it was my opportunity to hone in on a truly unique and delicate flavor profile.
For the Lavender Ice Cream:
Makes: 1 quart
- 1 1/4 cups soy milk or other non-dairy milk (I used an organic, 2% reduced fat milk)
- 1/4 cup fresh lavender flowers and buds (about 8 large sprigs)
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup granulated sugar or agave nectar (I used baker’s fine sugar)
- Pour the milk into a small saucepan and warm on medium-low heat until it just begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Steep for 20 minutes.
- Place a fine-mesh strainer over a medium bowl. Pour the milk through the strainer to remove the lavender. Whisk in the coconut milk and sugar.
- Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.
For the Homemade Honeycomb:
Here’s also a great video of the homemade honeycomb recipe (combined with yogurt and raspberry coulis) from Chef Gordon Ramsay.
- 170 g sugar (3/4 cup)
- 2 tablespoons honey
- 2 tablespoons water
- 1 1/2 teaspoons baking soda
- Grease and line a baking tray with parchment paper (I used a brownie pan).
- In a heavy pan combine the sugar, honey and water and stir together, then leave on a medium/high heat without stirring until large bubbles form.
- Once the color starts turning golden, (about 3 minutes) remove from the heat, and quickly (as it will rise up) stir in the baking soda, just enough to mix it in, but do not over mix. Quickly pour into the prepared pan, do not touch it or spread it or the bubbles will pop.
- Once it cools down, approximately one hour, put it straight into the fridge.
- When you are ready to mix it into the ice cream, smashed it up in to small pieces and stirred it in.
- Pour the ice cream in to a loaf tin or an ice cream tub and put in the freezer.
- Check the ice cream after two hours by stirring to make sure no ice crystals formed.
- Ice cream is ready to serve after 8 hours.