And suddenly you know: It’s time to start something new and trust the magic of beginnings. ―Meister Eckhart
Unknown to me, at this time last year when my lilacs were in bloom, I was shooting some of the first photos that would appear here on this blog. This blog, as you may or may not know, is a labour of love for my children, a collection of recipes of the foods that grace our table, meant for them to use later on when they are old enough and on their own. Before I started this blog, I knew I wanted to put this collection together for them but I was hesitant about doing it in such a public manner.But somehow, my favourite spring blooms changed something deep within and I began to believe in the words that I so often tell my loved ones –you can do it. And so began this journey. It’s amazing how much can change in just one year. I didn’t expect to have followers, I didn’t expect anyone to enjoy reading my life stories, I didn’t expect anyone to like my photography. I didn’t expect to make friends. And I didn’t expect to enjoy blogging for anyone other than my children… but I do. So much so. If you have been following along, you know that early this year, I made a lemon posset recipe that my good blogger friend Tracey O’Brien posted. It has been such a huge hit in our home. For Valentine’s Day, I made a rose version of it using rosewater. Since then, I have been thinking of other flower flavours that could be used as well. I’ve had my mind on lilac and lavender as they are both edible and I happen to have both in my garden. I have been patiently waiting for them to bloom this spring and finally, my lilacs have. I came across a post by Gather that shows us how to incorporate any sort of edible flower into making a posset. I tried it out with my white-coloured lilacs, along with some thyme. The result is as delicious as the original posset recipe but with a delicate floral, herbal essence.Thyme and Lilac Posset (adapted from here and here)
- 180 g (about 2/3 cup) maple syrup
- 650 ml heavy cream
- 125 ml freshly squeezed lemon juice (approximately the juice of 3 lemons)
- 25 g (about 1 cup) pesticide-free lilac blossoms (washed and dried, be sure to not include any green parts)
- 1/4 cup fresh thyme leaves
- In a large saucepan, combine maple syrup and cream. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and allow to simmer for 2-3 minutes, stirring occasionally.
- Remove from heat. Mix in lemon juice.
- Mix in lilac blossoms and thyme leaves and allow to infuse for approximately one hour at room temperature.
- Strain the mixture through a sieve and divide into serving glasses (or bowls, cups, ramekins).
- Cover with clean tea towel and allow to cool in the fridge for at least 3 hours or overnight. Garnish with lilac flowers and/or sprigs of thyme.