Bay...

 

Laurus nobilis
Bay

Related species:
Californian laurel

In Classical times, the bay tree was dedicated to Apollo, the patron of music and poetry - hence, the title "Poet Laureate" and the French "baccalaureate". Bay leaves were used as a symbol for glory, forming the crowns that were awarded to poets and heroes, and they were used as protection against evil, witches, devils, thunder and lightning. The Romans placed a bay leaf behind one ear to avoid overdrinking at banquets, and branches of bay were burned with juniper in public places in times of plague.

Bay berries are taken as medicine for flatulence, and their oils can be rubbed onto the skin to relieve bruises and sprains. Essential oils contained in the leaves aid digestion and stimulate the appetite. A few leaves kept in grain and flour bins discourage weevils and ants.

Bay leaves add flavour to marinades, stews and casseroles, fish, poultry and game dishes. Only the leaves are used in cooking, and should never be kept longer than two years as they lose their flavour. Bay leaves are an essential part of bouquet garni.

Bay is difficult to grow from seed, but cuttings taken in early summer usually succeed if planted out in a sunny, well-drained position in lightly composted soil. The leaves can be picked all year round, and should be allowed to dry out for at least 12 hours before use. They taste slightly bitter when fresh, but sweeten as they dry and become strongly aromatic.

 
Poached Peaches with Bay Custard Sauce

Ingredients:
6 large ripe peaches
3 cups water
2 cups sugar
Sauce
1¾ cups milk
2 bay leaves
½ cup sugar
4 egg yolks
1½  teaspoons vanilla extract

Method:
Drop the peaches into a bowl of boiling water and allow to stand for 4 minutes. Drain and carefully remove the skins. Set aside.

Bring the water and sugar to the boil and simmer for a few minutes. Add the peaches and simmer for approximately 10 minutes. Remove from the heat and allow to cool.

Sauce:
Scald the milk with one of the bay leaves and set aside. Whisk the sugar and egg yolks in a bowl, gradually add the hot milk, and then pour into a stainless steel pan. Add the second bay leaf and cook over a low heat, stirring constantly, until the sauce thickens. Do not let the sauce boil as it will curdle. Remove from the heat and stir in the vanilla extract. Cover with waxed paper to prevent a skin forming while the custard cools. Remove the bay leaves when ready to serve. Place a puddle of custard on individual plates, set a peach on top, and garnish with fresh bay leaves, if desired.
 
 

 
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