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Lavender Recipes
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Lavender Facts
Name: Lavandula angustifolia
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Lavender Recipes Ôøº These are a few of our favorite lavender recipes inspired by our love of lavender. Always use organic lavender when cooking. Lavender Lemonade 5-cups water 1¬‡--cups sugar 12 stems fresh lavender 2¬º-cups lemon juice Boil half (2¬‡-cups) of the water with the sugar. Add the lavender stems to the mixture and remove it from the heat. Cover with the lid and let cool. When cool, add the remaining water and the lemon juice. Strain out the lavender. Serve the lavender lemonade with crushed ice and garnish with lavender blossoms. Serves 8. Variation: Strawberry Lavender Lemonade Add half a cup of frozen or fresh hulled strawberries to the water and sugar mixture and boil. You will strain out the strawberry pulp with the lavender. Lemon, Ginger and Lavender Iced Tea 2 ¬‡-cups water 1 ¬‡-cups sugar ¬º-cup fresh lavender flowers, chopped (or 2-T dried lavender to taste) 6-8-servings ginger lemon tea 1/3-cup fresh meyer lemon juice (you may substitute frozen lemonade) Ice Fresh lavender stalks for garnish In a medium saucepan, combine water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for five minutes. Remove from heat and stir in lavender. Cover and cool. Strain cooled liquid into large jar. Brew ginger lemon tea. Pour into large pitcher, add one cup lavender syrup, and blend to taste with lemon juice and ice. Stir well. Just before serving, place fresh lavender stalks in pitcher (or add to the individual glasses). Add ice cubes to each chilled glass. Yield: Six to eight servings Store remaining lavender syrup in your refrigerator for up to five days. Use it for another batch of iced tea, on icecream, or in soda water. Lavender Lemon Shortbread 1-cup butter, at room temperature ¬‡-cup icing sugar 1¬‡-cups flour ¬º-t salt ¬‡-t vanilla Zest of one large lemon, grated 1-T lavender, finely chopped 2-T lavender sugar (recipe following) Preheat oven to 350ÀöF. Cream butter and sugar together in a mixing bowl until pale in color and fluffy. Sift the flour and salt together in another bowl, and add to the butter and sugar mixture. Add the vanilla, lemon zest, and lavender and blend thoroughly. Roll the dough into a ball and wrap in waxed paper. Refrigerate for two to four hours. Press the dough into an 8-inch square pan. Prick with a fork if desired. Sprinkle with lavender sugar and chill in refrigerator a further 45 minutes. Bake for 20 minutes until the shortbread turns a light golden. Cool in pan and cut into 16 portions. Lavender Sugar 1/3-cup fresh lavender flowers 1-cup white granulated sugar Mix the lavender and sugar well. Store in an air-tight jar in a dark place. It will keep for a year. Use the lavender sugar in cooking and baking. Herbs de Provence Makes about 3/4 cup. Use to season vegetables, poultry or meat 3-T dried lavender flowers 3-T dried marjoram or oregano 3-T dried thyme 3-T dried savory 1-t dried basil ¬‡-t dried sage Mix all together and use in recipes or as a rub for fish or chicken. This mixture is most flavorful if used within one year. Lavender Salmon ¬º cup amber beer 4-T butter 2-T honey 2-T brown sugar 1-T lemon juice 1-T soy sauce 1-t ground cumin 1-t lemon pepper ¬‡-t lavender; crushed Splash of liquid smoke 2 lbs. salmon Combine all ingredients except salmon in a small saucepan over medium heat. Bring to a simmer. Reduce heat to low and allow the sauce to reduce slightly.Remove from the heat and cool. May be made in advance and kept refrigerated until ready to use. Coat fish with glaze and grill or boil basting frequently. Watch closely to prevent burning. The grilling time for salmon varies with its thickness and your grill temperature. Allow 10 minutes cooking time per inch of thickness for fresh fish. Fish is ready when fish is opaque and flakes easily. Chocolate Lavender Cake 4 eggs, separated ¬º-t salt 8-oz semi-sweet chocolate broken into one inch pieces 3-T marsala wine or brandy 8-T (one stick) unsalted butter cut into ¬‡ inch pieces 2-T granulated sugar 1-t finely crushed, dried lavender blossoms ¬‡-cup sifted all purpose flour ¬‡ pint (1-cup) raspberries 1-t confectioners (icing) sugar Preheat the oven to 375ÀöF. Butter and flour a 9-inch spring form cake pan. In a small bowl whisk the egg yolks. In a separate bowl (use an electric mixer if you have one) whisk the salt with the egg whites until stiff peaks form. In a double boiler or a stainless bowl set over water in a medium saucepan over a low heat combine chocolate, 2-T marsala, butter, granulated sugar and lavender. Heat, stirring constantly until mixture is melted and well blended. Remove from heat and let cool for 30 seconds. Slowly pour in the mixed egg yolks, whisking constantly until well blended. Fold in the flour in three batches. The texture will not be smooth. Using a spatula, fold in the egg whites, also in three batches. Pour the batter into the prepared cake pan. Bake about 25 minutes until a knife inserted in the center comes out clean. While the cake is cooking combine the raspberries and remaining wine/brandy and let stand. Let cake cool for 10 minutes after removing from the oven. Then release the pan sides and slide onto a cake plate. Let cool completely then, using a slotted spoon, remove the berries from the liquid and arrange on top of the cake. Sift over the confectioner’Äôs sugar. Herbed Chevre with Crostini This is best prepared ahead of time so flavors can blend, although it is delicious even made last minute. 8-oz mild chevre, crumbled 2-T Herbs de Provence 8-cloves garlic, peeled and thickly sliced 1-t pepper flakes 1-T cracked peppercorns ¬æ to 1-cup extra virgin olive oil Prepare in a glass bowl or serving dish to accent the colors and layering. Begin layering one third of crumbled chevre, then one third each of Herbs de Provence, garlic slices, pepper flakes and cracked peppercorns. Continue with three layers or until all ingredients are utilized. Pour oil to cover the ingredients to just below surface level. If preparing in advance: Refrigerate and bring to room temp one hour before serving. For crostini: Heat oven to 350ÀöF. Slice French bread thinly, brush with olive oil. Toast in oven until light brown and crisp. Lavender Honey Bunches 3 cups quick oats 2 cups flaked coconut 1-cup unbleached flour (whole wheat preferable) 1-cup packed brown sugar 1-cup butter ¬‡ cup honey 1-t dried lavender Preheat the oven to 350ÀöF. Combine oats, coconut, and flour in a large mixing bowl. In a heavy saucepan bring butter, honey, sugar and lavender to a boil. Pour over dry ingredients and mix well. Drop dough by the spoonful into muffin tins, making each one about 1-2 inches high. Bake for 12-15 minutes until lightly golden, being careful NOT to overcook. Cool in the tins for 15 minutes before removing. These cookies store well. Lavender Ice Cream 3/4 cup honey 1-t dried lavender placed in a tea ball or gauze 1-cup half and half 2 cups heavy cream 7-egg yolks Pour the half and half and the cream into a heavy saucepan. Add the lavender to this mixture and warm for about five minutes. Remove the lavender flowers. Wisk the egg yolks in a bowl until they are frothy. Whisking continuously, slowly pour the about half of the warm cream into the mixture of egg yolks. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stirring constantly) for about five minutes. Strain the mixture into a bowl and whisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker. Lavender Pistachio Chicken 4-chicken breasts 2/3 cup pistachios, toasted ¬‡ cup honey 2-T organic lavender olive oil Serve with organic greens and roasted red potatoes. Preheat oven to 400ÀöF. Pulse the pistachios and lavender in a cuisineart until all nuts are broken up but not powdered. Season chicken with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chicken and sear well, turning once. Set aside. In a small saucepan heat honey just to warm. Dredge each chicken breast in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 minutes or until no longer pink in the center. Let rest five minutes before serving. Serves 4 Slow Roasted Tomatoes This slow roasting process produces sweet tomatoes that are wonderful as antipasto or tossed with pasta. This is an excellent way to use tomatoes when they are abundant. 6 Roma tomatoes, halved or quartered (other tomatoes can be used also) 1¬‡-t Herbs de Provence 1-T olive oil Pinch of sugar (optional) Pinch of salt and pepper to taste Preheat oven to 275ÀöF. In a bowl, toss tomatoes lightly with herbs, oil, pinch of sugar, salt, and pepper. Line a sheet pan with parchment and place tomatoes cut side up. Roast for one and a half to three hours. Timing depends on the type and ripeness of the tomatoes. Serve at room temperature or store airtight in refrigerator. Lavender Margaritas ¬æ to 1-cup tequila 1/3 to ¬‡ cup blue Curaˆßao or other orange flavor liqueur ¬æ to 1-cup canned coconut milk ¬º-1/3 cup lime juice 1¬‡-2-cups frozen unsweetened raspberries 1¬‡-2-cups frozen unsweetened blueberries 3 to 4 ice cubes 1-t lavender In a blender, combine the tequila, Curaˆßao, coconut milk and lime juice. Cover and turn to high speed, then gradually add berries and ice. Whirl until smooth and slushy. Pour into glasses. You can rub glass rims with lime and dip the rim in lavender sugar or salt. Add a lavender sprig for garnish! Blueberry Lavender Muffins Makes one dozen. 1¬æ-cup sifted flour ¬º-cup sugar mixed with 1-T crushed lavender 2 ¬‡-t baking powder ¬æ-t salt 1 well beaten egg ¬æ-cup milk 1/3-cup oil 1-cup blueberries Grease and flour a muffin tin or use muffin liners. Preheat oven to 400¬ƒF. Sift dry ingredients into a bowl. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly. Add berries. Fill muffin pan two thirds full. Bake at 400¬ƒ for about 25 minutes. Leave to cool for 10 minutes before removing from muffin pans.
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