Darnell Lamont Walker leading Rituals Writing Workshop
Last Bits of Lavender = Cheesecake Bites
Category:
Food
Lavender Chevre Cheesecake with fresh blueberries and raspberries
Photo by Jessica Tunis

We figure this might be a good time to help you get rid of the last bits of lavender harvested in May, June, or even July… since the weather has been so odd. Together with goat cheese, you can share this light, decadent, and soothing dessert at the summer picnics and gatherings for the rest of the summer. 

And, if by chance, you don’t have a goat in the barn or a lavender bush anywhere near you, these items are available year round at the store. Thanks to Edible Monterey Bay and Jessica Tunis for sharing this recipe with us!

Lavender Chevre Cheesecake

Makes one cake

Prep time: one hour and a little bit more

Ingredients 

  • Butter, for springform pan 
  • ¾ cup sugar, plus a little more for the pan 
  • 2 tbsp dried lavender flowers 
  • 12 ounces chevre or fromage blanc 
  • 1 tsp lemon juice 
  • 3 tsp lemon zest (from about three Meyer lemons) 
  • 1 ½ tsp vanilla extract 
  • 3 tbsp all purpose flour 
  • 6 eggs, separated 

Topping (optional) 

  • 2 pints berries of any kind 
  • 2 tbsp honey
  • ¼ cup water 
  • 1 t dried lavender flowers 

Directions

  1. Preheat the oven to 350° F
  2. Butter a 9-inch springform pan and dust the inside with white sugar.
  3. Measure 2 tablespoons of dried lavender flowers into a mortar and grind with pestle until a fine texture is reached.
  4. In a mixing bowl, combine the chèvre with ground lavender, lemon juice, Meyer lemon zest and vanilla. 
  5. Add the egg yolks, 2 at a time, and sprinkle in the flour and sugar incrementally as you add the yolks.
  6. In a separate bowl, beat the egg whites into soft peaks. Softly fold the egg whites into the chèvre mixture and pour into the buttered, sugared springform pan.
  7. Bake in the oven for 30–40 minutes, until the edges are set but the center is still a little jiggly.

While the cake bakes, make the topping.

  1. Combine 2 tablespoons of honey with ¼ cup water and bring to a boil.
  2. Add the lavender flowers and remove from heat, allowing the lavender to steep while the cheesecake cooks and cools.
  3. Remove pan from the oven and allow it to cool, before running a butter knife around the edges of the pan to release the sides.

Unmold the cheesecake, and chill for at least 1 hour before serving. To serve, toss the berries with the cooled honey lavender syrup. Lavender flowers in the honey syrup should be soft and sweetly edible, but can be strained out if desired.

Scatter the glazed berries over the top and serve immediately. The honeyed syrup helps keep the berries in place.

Enjoy!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Last Bits of Lavender = Cheesecake Bites

About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food
Lavender Chevre Cheesecake with fresh blueberries and raspberries
Photo by Jessica Tunis

We figure this might be a good time to help you get rid of the last bits of lavender harvested in May, June, or even July… since the weather has been so odd. Together with goat cheese, you can share this light, decadent, and soothing dessert at the summer picnics and gatherings for the rest of the summer. 

And, if by chance, you don’t have a goat in the barn or a lavender bush anywhere near you, these items are available year round at the store. Thanks to Edible Monterey Bay and Jessica Tunis for sharing this recipe with us!

Lavender Chevre Cheesecake

Makes one cake

Prep time: one hour and a little bit more

Ingredients 

  • Butter, for springform pan 
  • ¾ cup sugar, plus a little more for the pan 
  • 2 tbsp dried lavender flowers 
  • 12 ounces chevre or fromage blanc 
  • 1 tsp lemon juice 
  • 3 tsp lemon zest (from about three Meyer lemons) 
  • 1 ½ tsp vanilla extract 
  • 3 tbsp all purpose flour 
  • 6 eggs, separated 

Topping (optional) 

  • 2 pints berries of any kind 
  • 2 tbsp honey
  • ¼ cup water 
  • 1 t dried lavender flowers 

Directions

  1. Preheat the oven to 350° F
  2. Butter a 9-inch springform pan and dust the inside with white sugar.
  3. Measure 2 tablespoons of dried lavender flowers into a mortar and grind with pestle until a fine texture is reached.
  4. In a mixing bowl, combine the chèvre with ground lavender, lemon juice, Meyer lemon zest and vanilla. 
  5. Add the egg yolks, 2 at a time, and sprinkle in the flour and sugar incrementally as you add the yolks.
  6. In a separate bowl, beat the egg whites into soft peaks. Softly fold the egg whites into the chèvre mixture and pour into the buttered, sugared springform pan.
  7. Bake in the oven for 30–40 minutes, until the edges are set but the center is still a little jiggly.

While the cake bakes, make the topping.

  1. Combine 2 tablespoons of honey with ¼ cup water and bring to a boil.
  2. Add the lavender flowers and remove from heat, allowing the lavender to steep while the cheesecake cooks and cools.
  3. Remove pan from the oven and allow it to cool, before running a butter knife around the edges of the pan to release the sides.

Unmold the cheesecake, and chill for at least 1 hour before serving. To serve, toss the berries with the cooled honey lavender syrup. Lavender flowers in the honey syrup should be soft and sweetly edible, but can be strained out if desired.

Scatter the glazed berries over the top and serve immediately. The honeyed syrup helps keep the berries in place.

Enjoy!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

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