While most of us know about the beauty and fragrance of Lavender, somehow we have forgotten that it is indeed an herb. An herb that may not be common place in American spice cabinets, it has been in use as a culinary herb for centuries. Most of us know of 'herbs de Provence' or have seen it in finer stores and herb shops, but did you know that lavender is what sets it apart from other spice blends? One's imagination is the only limit when cooking with this variable herb.
Lavender varies in taste just as it varies in appearance and aroma. The English Lavenders (L. angustifolia) are the prefered lavenders to use as culinary as they are milder, sweeter, and do not over-power the dish. Within these varieties there is still more variation when used as a culinary herb. Provence lavender, a hybrid known as a lavandin, is an exception to the rule. Because of it's milder flavor it is often used when English Lavender is not available, and some cooks even prefer it above angustifolia.
Our personal favorite is our Signature Blend, made with a number of delicate English Lavenders. It has a sweet, yet floral note, and enhances dishes from soups, to meat, and even drinks and desserts.
All culinary lavender blends very well with citrus, mint, rosemary, sage, berries, fruit, meats, drinks, and one should use some caution to not use too much. Lavender should be a background flavor, not in the forefront, and when used in proportion enhances foods with a distinctive and mysterious flavor, while adding a lovely color to your dish.
Experiment with some of the recipes below, and see why lavender is finding it's way back into the spice rack. It's a welcome return! If you have a favorite Lavender Recipe not listed on this page, we would love to list it and give you credit! Email us: firstname.lastname@example.org
A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with afternoon tea
1½ cups (3 sticks) butter, room temp.
2/3 cup sugar
2 Tbsp HRL Culinary Lavender,
1 tbsp fresh or dried mint, chopped
2 1/3 cups flour
½ cup cornstarch
¼ tsp salt
Lavender powdered sugar:
Put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar.
Preheat oven to 325F. Cover two baking sheets with parchment or brown paper. In a large bowl, with an electric mixer, cream together the butter, sugar, lavender, and mint; mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each squares or rounds. Transfer to baking sheets, spacing cookies about 1-inch apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, and then transfer to a rack. Sprinkle with lavender powdered sugar. Store in cookie boxes or sealed containers.
Compliments of Hood River Lavender Farms
Lavender Lemon Honey Shortbread
8 oz unsalted butter, softened
1/2 tsp fine salt
1/3 cup honey
1/3 organic sugar
2 1/2 cup all-purpose flour
2 Tablespoons culinary lavender (I used 4 tsp English lavender & 2 tsp Provence lavender)
2 tsp lemon zest
2 tsp lemon juice
1 tsp vanila extract
Preheat oven to 350'F, and line baking sheet with parchment paper. Set aside. In spice grinder, grind lavender & sugar together. Cream together the butter, lavender sugar, salt, and honey in a bowl until light & fluffy.
Add lemon zest, lemon juice, and vanilla extract.
Finally, add flour and blend until just combined. Do not over-mix. Roll out the dough between two pieces of waxed paper and refrigerate for about 1/2 hour, just so the dough can firm up. (I always store my dough in refrigerater 2-3 days, allowing the flavors to meld together)
Roll out the dough about 1/4'-1/2' thick & cut out cookies. Bake at 350', on parchment paper, for about 10-12 minutes or until the edges start to turn a golden brown.
Holiday Spice Coffee
Lavender Chai Mate and coffee
Yummy, Energizing & Calming!
Simply add 1 1/2 tsp. our Organic Lavender Chai Mate into 4 TBS whole coffee beans and grind together.
Brew as normal and enjoy!
Upside-Down Pear Lavender Gingerbread Cake
Lavender Pear Upside-down Gingerbread Cake Upside-down Pear Lavender Gingerbread Cake
1/4 cup organic brown sugar
2 Tablespoons organic sugar
1 Tablespoon butter
1 Tablespoon water
Combine in a ovenproof, microwaveable casserole dish.
Microwave on low until butter melts. Stir.
2-3 ripe Pears (peeled, cored, and sliced)
Arrange on top of Syrup.
Stir together and set aside the following ingredients:
1 cup unbleached flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 Tablespoons ground Culinary Lavender (Signature Blend-English Lav)
2 teaspoon fresh finely grated ginger root
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
In a separate mixing bowl beat together butter and brown sugar with an
electric mixer until light and fluffy. Add egg and beat another minute.
1/3 cup softened Butter
1/2 cup organic brown sugar
1/2 cup molasses or honey (I used molasses)
1/2 cup Buttermilk
Alternately add molasses, buttermilk, & creamed egg mixture with dry
ingredients. Spoon over pears in 8x8 greased baking dish. Bake in
preheated oven at 350 degrees until toothpick inserted in cake
comes out clean, about 30-35 minutes. Remove from oven and cool
about 5 minutes. Turn onto a platter. Serve warm or cold with
Real Whipped Cream....Very Delicious and Tasty! Heavenly flavor
trio with fresh ginger root, Hood River Organic Culinary Lavender,
and fresh Local pears! Perfect addition with your Holiday Meal :-)
(Adapted from Simply in Season)
Lavender Ginger Brown Sugar Pound Cake
Makes 2 Loaves
Lavender and ginger combine together for a perfect romance, enlivening this recipe with a fabulous delicate spice flavor, perfect for tea time
1 lb unsalted butter
1 lb dark brown sugar
1 lb eggs (9-10 large eggs)
1 lb. all purpose flour
2 tablespoons culinary lavender “Signature Blend”
2 tablespoons plus 1 teaspoon ground ginger powder
¼ teaspoon kosher salt
Cooking spray with flour, for greasing pans
Whipped cream, for serving
Preheat oven to 350 degrees. In a stand mixer fitted with a paddle, cream butter.
Add sugar and continue to cream together until light & fluffy.
With mixer still going, add 1 egg at a time.
In a bowl, combine flour, culinary lavender, ginger & salt. Sprinkle in flour mixture while beating & mix until just incorporated.
Spoon into greased loaf pans.
Bake 350 degrees in center of oven for 55-60 minutes. Cake will be done when deep golden brown and skewer comes out clean when inserted into center of cake. Allow to cool on wire rack, run knife around edge & release from pan. Serve slices with generous amount of whipped cream. Second loaf can be stored, wrapped tightly in freezer, for 2-4 weeks.
Enjoy with a warm cup of Gorge Wind Tea
Recipe was altered a tad with our Culinary Lavender, thanks to Ming Tsai.
Lavender-Vanilla Honey Shake
We received this kind note from one of our customers, along with her favorite recipes. “Hello, I just wanted to let you know that your culinary lavender is lovely!! I use it to make a shake called, Lavender-Vanilla Honey Shake. It’s really good stuff!! So you know I’ll be reordering your lavender quite often!! I hope you enjoy this as much as I do! “
Lavender-Vanilla Honey Shake
2 T Raw Almond Butter
2 T Raw Honey
3 Vanilla Beans (add vanilla flavor if more vanilla is desired)
1 tray of small ice cubes
1/2 cup water (more or less to desired thickness)
1 tsp Lavender
Blend until smooth. Serve in tall glass and garnish with Lavender
Variation: Almond milk can be made with soaked almonds and
water in a blender. Then strain it through a nut milk bag. Omit the
1/2 cup of water in recipe above if using almond milk.
"I hope you enjoy this as much as I do. I got the idea from a raw food
restaurant over here in Brooklyn, NY called Rockin' Raw. Then figured out
the measurements for the recipe. It's really good stuff. So you know I'll be
reordering your lavender quite often."
Holiday Lavender Shortbread
1 1/2 cups (3 sticks) butter (no substitutes), room temperature
2/3 cup sugar
2 tbsp culinary lavender “Signature Blend”
1 tsp pure anise extract
¼ tsp orange zest
2/3 cup macadamia nuts (finely chopped)
2 1/3 cups flour
1/2 cup cornstarch
1/4 tsp salt
Cover baking sheets w/parchment paper. Cream together butter, sugar, lavender, anise extract, orange zest, and macadamia nuts, until fluffy (3min). Add flour, cornstarch, & salt; mix well. Divide dough in half; flatten & wrap in plastic. Chill until firm (To help flavors meld together, I like to store dough in the freezer for 1 week or more). On floured board, roll out dough 3/8” thick. Cut into 1 1/2” squares. Bake 1” apart; Prick squares w/fork several times. Bake in preheated oven 325’, 20-25 min. Cool slightly & sprinkle w/lavender sugar. Store in tin cookie boxes or sealed containers.
*Lavender Powdered Sugar:
Seal 1 tbsp lavender in pint jar with a cup of pwd sugar for at least 1 day.
Old Fashioned Gingerbread Scones w/Lavender
Mix together : 2 cups all-purpose flour “organic”
2 tsp baking powder
¼ tsp soda
½ tsp salt
1 tsp cinnamon
1 tsp fresh grated ginger
1/8 tsp cloves
1 Tbsp culinary lavender “Signature Blend” ground
Add: 7 Tbsp cold unsalted butter, cut up
Mix together with pastry blender,
until mixture looks like fine granules.
Stir in with fork: ½ tsp vanilla
To form a smooth, 1/3 cup milk
Rather soft dough. 1/3 cup molasses
½ cup raisins
Preheat oven 375’.
Turn dough out onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half into a ball, turn smooth side up, and place on ungreased cookie sheet. Pat each piece of dough into a 5” circle, and cut into wedges (6-8 each); leave sides touching. Bake 10 minutes – being careful not to over bake. Sprinkle with Lavender sugar. Break apart after cooled.
*Lavender Sugar: *1 cup coarse organic granulated sugar, 1 Tbsp culinary lavender “Signature Blend”. Grind together in coffee grinder, and store overnight. Serve with applesauce, honey, slice of cheddar cheese, and/or whipping cream J Enjoy!
Lavender Ginger Snaps
1 ½ cups unsalted butter
1 1/2 cups sugar
½ cups molasses
4 cups unbleached flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
2 tsp fresh grated ginger
2 Tbsp Signature Blend “English” lavender
1 tsp salt
Melt the butter in a large pan on the stove, and cool slightly.
Add sugar, eggs, and molasses. Beat well.
Add dry ingredients, and mix well.
Chill dough overnight, or longer.
Form into walnut-size balls. Roll in granulated sugar. Place on cookie sheet about 2 inches apart.
BAKE at 375 degrees for 8-10 minutes. Yield: 8 dozen
Sweet Potato Pie with Lavender Crumb Topping
2 medium sweet potatoes, peeled and chopped into 1/2" cubes
4 TBS unsalted butter, melted
2 TBS fresh lemon juice
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp kosher salt
3 large eggs, separated
1/2 cup sugar
2 TBS all-purpose flour
3/4 cup buttermilk
1. Preheat oven to 375 F. Pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium-high heat. Add sweet potatoes, cover, and steam until fork-tender, about 20 minutes. Strain sweet potatoes, place in a large bowl, and let cool to room temp. Mash them to a smooth puree, about 1 1/4 cups. Add butter, lemon juice, nutmeg, cinnamon and salt, mixing after each addition.
2. In a small bowl, beat egg yolks lightly with a whisk for about 30 seconds. Add sugar and beat until they're a creamy lemon-yellow color, about 1 1/2 min. Add egg mixture to sweet potato mixture and stir until eggs are thoroughly incorporated and filling is consistent bright-orange color. Add flour a little at a time, stirring after each addition, until thoroughly incorporate. Add buttermilk and stir until mixed in.
3. With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/2 min. Gently fold egg whites into sweet potato-buttermilk mixture until blended. Pour mixture into a prepared piecrust, then top with lavender crumb topping (see below). Bake on middle rack of oven until the center is firm and set, 35-40 min.
4. Remove pie from oven and cool completely on a rack. Enjoy!
Lavender Crumb Topping
1/2 cup brown sugar
1/2 cup all purpose flour
1/8 tsp kosher salt
2 TBS butter-room temp
1 1/2 tsp "Signature Blend" Culinary Lavender, finely ground in coffee grinder or spice grinder
Combine sugar, flour, culinary lavender & salt. Press out any lumps of sugar. Then using your hands or fork, rub in the butter until mixture is crumbly. Scatter crumb topping evenly over sweet potato pie, and bake.
Lavender Pear/Apple Scones
2 cups all-purpose flour (pastry flour is best)
¼ cup sugar ( I use baker’s sugar)
1 TBL baking powder
¼ tsp cinnamon
¼ tsp salt
1 TBS Lavender (English lavender or Provence)
1/3 cup cold butter, cut into pieces (5 ½ TBL)
1 cup whipping cream ( I use heavy whipping cream)
1 tsp (heaping) Lemon Juice
1 cup Bosc Pears (peeled & cubed) apples can be substitued
Preheat oven to 375. Combine flour, sugar, baking powder, salt & lavender. Use a pastry blender and add the cold butter until the consistency is course & crumbly. Add 1 cup whipping cream, 1 tsp lemon juice, and 1 ½ cup cubed pears. Stir with a fork just until moistened (DO NOT OVER MIX). Add a drop or 2 more of cream if its too dry. Knead the dough 4 or 5 times in the same bowl, or on a floured surface. Roll out ¾ inch thick & cut with round biscuit cutter (or any cookie cutter). Place each scone about 2 inches apart on parchment paper covered cookie sheet. Brush tops of the scone with a little cream or egg whites. Sprinkle with sugar/cinnamon mixture (and a few lavender-flowers-optional). Bake at 375 for 15-18 minutes or until golden brown. DO NOT OVERBAKE. Serve warm with Devonshire cream, jam and hot tea. Enjoy!
Yield 1 dozen scones
Lavender Current Scones (Lavender Lady's Favorite)
2 cups Pastry flour
1/4 cup baker's sugar
1 Tbsp. baking powder
1/4 tsp. salt (coarse kosher salt)
1/3 cup cold butter, cut into pieces
1 cup heavy whipping cream
1 tsp. orange zest
2 tsp. to 1 TBS dried lavender
1/2 cup currants
2 Tbsp. whipping cream or 1 egg white (beaten)
Preheat oven to 375. Combine flour, sugar, baking powder & salt together (sift). Use a pastry blender and add the cold butter until the consistency is coarse and crumbly. Add 1 cup whipping cream, stirring just until moistened. Now add the half cup of currants, lavender, and orange zest. Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). Chill for 30 min. Roll out 3/4 inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper. Brush the tops of the scones with the remaining 2 Tbsp. of whipping cream or egg white. Sprinkle with sugar and few lavender flowers. Bake at 375 for 15 min. or until golden brown. Serve warm with Devonshire cream and jam. Yields: 1 dozen.
Provence Herbal Focaccia Bread
My favorite recipe for Provence Herb Focaccia Bread. A wonderful, quick flat bread with herbs, and lots of yummy flavor! For the dough:
2 teaspoon instant yeast
1 1/2 cup white unbleached flour
1 cup whole wheat flour
1/4 cup oatmeal or ground flax seed
1 teaspoon sea salt
3 Tablespoons Rosemary
1 1/2 Tablespoons Provence Culinary Lavender
2 Tablespoons honey
6 Tablespoons extra-virgin olive oil
For the topping:
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
Make the dough: Add 1 1/2 cups of warm “to touch” water in mixer bowl. Then add yeast, white flour, honey, and let sit 10 minutes to “proof”. Then add olive oil, and salt, and mix 5 minutes. Add remaining ingredients, whole wheat flour, oatmeal or ground flax seed, rosemary, Provence culinary lavender, and mix to make a soft dough that does not stick to the sides of the bowl. (Add a few more tablespoons of flour if necessary) Place dough on floured counter top and knead 5-8 times. Place dough in large oiled bowl; cover with towel or plastic wrap, and let rise until doubled, about 1 hour. (Or let it rise in the refrigerator for 24 hours; return to room temperature before proceeding, about 1 1/2 hours)
Cut the dough in half. Place on 2 oiled 11×17 baking sheets. (Apply oil to hands to prevent dough from sticking). Push out dough with your fingers and palm, until it extends almost to the sides of the sheet. (you may need to let the dough rest 8 minutes for it to stretch easily) Then press out toward sides again.
Topping: Mix the olive oil with 1/4 cup of room-temperature water and the salt. Pour over the focaccias. Sprinkle 2 teaspoons Hood River Lavender Spice Blend on top. Dimple with your fingers; let rise at room temperature for 35-45 minutes. Meanwhile, preheat the oven to 450 degrees. Bake 12-15 minutes. This recipe also works great for making Mini Pizza Crust. Children will enjoy covering crust with topping, making a personal mini pizza! You will need to extend the cooking time if necessary.
**It is also great to add olives, sundried tomatoes, and chopped garlic on top before baking.**
Recipe adapted from Fox 12 Oregon. ENJOY!
Molasses Lavender Cutout Cookies
(Makes approximately 30 cookies)
1 ¼ cup flour, plus extra for dusting
½ cup whole wheat flour
½ tsp baking soda
1 tsp cinnamon
1 ½ tsp ground fresh ginger
2 tsp ground culinary lavender “Signature Blend”
6 Tbsp butter, softened
½ cup molasses
¼ cup sugar
1 large egg
2 Tbsp orange juice concentrate
1 tsp vanilla
Preheat oven 350 degrees.
1. Whisk flours, baking soda, and spices in a bowl, set aside.
2. Beat butter, molasses, and sugar with mixer until fluffy. Reduce speed, and add egg,
orange juice, and vanilla.
3. Gradually stir in flour mixture until combined. Shape into a ball, wrap in plastic, and
refrigerate an hour or more.
4. Roll out dough on a floured surface, and cut as desired. Place on baking sheet, bake 7
or 8 minutes. Sprinkle with lavender sugar . Enjoy J.
*Lavender Sugar: 1 cup organic coarse granulated sugar, 1 Tbsp culinary lavender, “Signature Blend”. Finely grind in coffee grinder or spice grinder.
2009 Hood River Lavender Farms
Pumpkin Praline Lavender Pie
1 unbaked 10" pie shell
1/3 cup soft butter
1/3 cup brown sugar
1/3 cup chopped Pecans
1 1/2 tsp culinary Lavender (ground in coffee grinder)
Preheat oven to 425 degrees
Perforate crust & bake 5 min.@ 425
Combine butter, sugar, lavender & pecans, and spread over bottom of crust & bake for 5 min. longer.
Pour pumpkin pie filling into crust and bake 45 min.
2010 Hood River Lavender Farms
Lavender Grilled Salmon
3 pounds of Salmon Filet
4 Tbsp Honey
6 Tbsp Virgin Olive Oil
1 Tbsp Lavender, crushed or run through coffee grinder
1/4 c White Wine
1 Tbsp Worcestershire Sauce
1 Tbsp Lime or Lemon Juice
Place all ingredients, except salmon, in saucepan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create a sauce. When sauce has cooled slightly, brush on salmon filet.
Grill or bake salmon until flaky (don't overcook), about 10 minutes, basting with sauce. Set some aside to pour on salmon before serving.
Pan-Seared Halibut Steaks
2 tablespoons all-purpose flour
2 tablespoons herbes de Provence spice blend (or Hood River Spice Blend)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 wild Pacific halibut steaks, 1/2 pound each
1 garlic clove, minced
1/4 to 1/2 cup fresh lemon juice
1/4 teaspoon sugar
Zest of 1/2 lemon (for garnish)
1. Mix flour, dried herbs, salt, and pepper in a small dish. Rub over all sides of the fish.
2. Heat oil over medium heat in large sauté pan. When pan is hot but not smoking, place the fish into the pan. Cook four minutes, flip and cook another three to four minutes on the other side, until the fish flakes open.
3. Remove fish from pan and quickly add garlic, cooking 30 seconds. Add lemon juice and sugar, whisking to bring up the browned bits from the bottom of the pan. Simmer one to two minutes to reduce the sauce. Drizzle over fish and garnish with lemon zest.
Nutrition info per serving: 481 calories; 20.6 g fat; 2.9 g saturated fat; 92.9 mg cholesterol; 61.7 g protein; 10 g carbohydrates; 1.7 g fiber; 1,321 mg sodium
© 1999-2008 Natural Solutions: Vibrant Health, Balanced Living/Alternative Medicine/InnoVision Health Media
Measure 2 Tbsp Lavender buds for each cup boiling liquid (usually water
or milk). Steep for 30 min. Strain liquid.
Lavender Infusion can be used to flavor lavender lemonade, ice tea, cakes, cookies and sorbets.
A Lavender milk or cream infusion can be used to make Lavender Crème Brûlée, Lavender Ice Cream, Lavender Cheese Cake, Lavender Scones and more.
Simply Lavender Tea
Steep 1 tsp. lavender for 1 cup of water for 3-5 min.
A good recipe for insomnia, or when relaxation is the goal.
Lavender Drop Cookies
makes: 36 cookies
12 sprigs fresh lavender
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon vanilla
pinch of salt
grated rind of 2 lemons
2 tablespoons lemon juice
2 eggs, lightly beaten
2 cups flour
2 1/2 teaspoons baking powder
hazelnuts to decorate
Preheat oven at 350°F. Lightly grease cookie sheet. Peel off lavender florets. Cream butter and sugar. Add lemon zest, juice and vanilla. Beat in egg. Blend in dry ingredients. Dough will be sticky. Drop by teaspoon onto the cookie sheet. Top with hazelnuts. Bake 15 minutes until light gold.
This is a specialty recipe from the Avonlea West Island Retreat
Mayne Island , British Columbia
½ cup extra-virgin olive oil
3 tablespoons late-harvest sauvignon blanc (basalmic vinegar may be substituted)
2 tablespoons raspberry vinegar
1 tablespoon minced fresh lavender
2 tablespoons lime juice
Salt and pepper to taste
To prepare the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid, and shake until blended. Taste and adjust seasonings. Allow flavors some time to mingle.
1 quart fresh squeezed or pre-made lemonade
1 tsp. to 1 Tbsp. culinary lavender
1 cup boiling water
Pour boiling water over the lavender and allow to steep for 10 min. Strain out lavender and add to the lemonade. Serve well chilled.
Lavender Ginger Apple Cider
From Hood River Lavender.com
Prep Time: 20 min. Makes 16 cups
1 gal.organic apple cider
6 TBS Organic Culinary Lavender "Signature Blend"
2 tsp. fresh grated ginger
1 med. culinary muslin bag or cheese cloth
Bring apple cider to a simmer, and then turn heat to low. Add muslin bag filled with culinary lavender and ginger. Cover, and simmer 15 minutes to infuse. Remove muslin bag. Serve warm.
Enjoy this wonderfully warming and unique, crisp apple cider on cool Autumn’s daze.
Great as a cold drink too!
Lavender Honey Custard Ice Cream
(Makes about 4 cups)
¾ cup milk
1/3 cup honey
1 Tbsp dried culinary lavender
1 ½ cups heavy cream
½ vanilla bean, cut in half lengthwise
10 large egg yolks
2/3 cup sugar
1 Tbsp vanilla extract
In a medium saucepan, whisk together milk, honey, lavender, and ¾ cup of the cream. Add the vanilla bean. Heat, stirring often, until small bubbles start to form around the edge; do not boil. Set aside to cool slightly.
In a large bowl, combine the egg yolks and sugar. Beat with an electric mixer for 5 minutes, or the mixture is a light lemony yellow and forms a slowly dissolving ribbon when the beater is lifted.
Slowly beat in the milk mixture. Pour back into the saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add them to the pan. Cook over med. heat, stirring constantly, until the mixture thickens and reaches 175*F on an instant-read thermometer (don’t go above 180*F or the eggs will curdle).
Strain into a medium bowl. Place over a larger bowl containing ice cubes and cold water. Stir often until cool. Stir in the vanilla extract and the remaining ¾ cup cream. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
Shop Organic Lavender
Lavender, Rosemary, Garlic and Olive Focaccia
Prep time: 20 min.
Cooking time: 12-15 min.
1 pound fast pizza dough or 1 pound frozen bread or pizza dough, thawed
2 Tbsp olive oil (extra-virgin)
¼ cup pitted & chopped imported black olives
2 tsp chopped lavender buds
1 Tbsp chopped fresh rosemary
2 cloves minced garlic
1 tsp coarse salt
ground black pepper to taste
Lightly oil a large baking sheet. On a work surface, roll pizza dough out into an 8 x 14 rectangle. Transfer to prepared baking sheet and cover with a clean dish towel, let rise at room temperature for 20 min. Meanwhile, preheat oven to 450`.
After final rising on baking sheet, make dimples in dough with finger tips. Brush on 2 Tbsp olive oil; then add mixture of: 2 tsp chopped lavender, 2 Tbsp rosemary, 2 cloves minced garlic and chopped olives. Press into place, sprinkle with 1 tsp coarse salt & black pepper to taste. Bake 12 – 15 min. or until golden brown. Cool on wire rack. Cut into pieces to serve. Enjoy!
Lavender Vanilla Sugar
(Makes 2 cups)
2 cups granulated sugar
2 vanilla beans, cut in half
lengthwise and then into
1 Tbsp dried culinary Lavender buds
In a spice grinder, pulse 2 Tbsp of the sugar with
the vanilla beans until very finely minced. Transfer
to a bowl. In the spice grinder, pulse the lavender
with 1 Tbsp of the remaining sugar until finely
ground. Transfer to the bowl and stir in the
remaining sugar. Transfer to a jar, cover tightly,
and let stand for at least 5 days before using.
CHARBAY LAVENDER MOJITO
1 oz. fresh lime
1 oz. fresh simple syrup
2-3 lavender sprigs and 5 mint leaves
2.5 oz. Charbay Rum or Charbay Tahitian Vanilla Bean Rum
2.5 oz. Club soda
In a mixing glass, muddle mint & lavender, lime and sugar with vigor; add ice, rum, club
soda and stir well. (Contributed by David Nepove, a.k.a. Mr. Mojito, of Enrico’s Sidewalk
Café, San Francisco)
Lavender Cranberry Orange Biscotti
Makes: 16 to 18 biscotti
Prep: 20 minutes Bake: 50 minutes
6 Tbsp butter, softened
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp salt
1 tsp Pure Orange Extract
2 tsp Orange Zest
½ tsp vanilla extract
1 Tbsp Culinary Lavender (½ Provence – ½ Angustifolia “Melissa”)
2 large eggs
2 cups all-purpose flour
1 cup dried cranberries
Preheat oven to 350’. Combine first 7 ingredients in a medium bowl and beat with electric mixer at medium speed until smooth and creamy. Add eggs, and beat until blended. (Batter may look slightly curdled.) Add flour and cranberries, beating at low speed until smooth. (Dough will be soft and sticky but should hold its shape)
Transfer dough to a lightly greased baking sheet, and shape into a log about 14” long, 2 ½” wide, and about ¾” high.
Bake at 350’ for 22 minutes. Remove from oven, and reduce temperature to 325’. Let stand 5 minutes; slice into ¾” pieces.
Stand biscotti on edge on baking sheet. Return to oven, and bake at 325’ for 25 minutes. Remove from oven, transfer to wire rack, and cool completely. (For crunchier biscotti, bake an additional 5 to 10 minutes.) Store at room temperature for up to one week; for longer storage, wrap airtight and freeze.
(Recipe courtesy of The Lavender Lady, Hood River Lavender Farms, December 21, 2006)
Ginger Cake With Blackberries and Lavender Whipped Cream*
Lavender Whipped Cream
1 1/4 cups heavy cream
1/2 teaspoon dried lavender
2 tablespoons granulated sugar
1 cup fresh blackberries, at room temperature
2 tablespoons granulated sugar
2 teaspoons balsamic vinegar
6 tablespoons whole milk
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
2 ounces unsalted butter
1/2 cup packed light brown sugar
1 large egg
2 tablespoons full-flavored molasses
1/4 cup canola oil
1 tablespoon grated fresh ginger
Whipped cream: Bring 1/4 cup of the heavy cream to a simmer in a small saucepan. Remove the pan from the heat and add the dried lavender and let steep for 20 to 30 minutes.
Pour the additional 1 cup heavy cream into a medium-size bowl. Set a sieve over the bowl and pour the lavender-infused cream through the sieve into the cold cream; discard the lavender. Stir in the sugar; cover and refrigerate for at least 2 hours. An hour or two before using, lightly whip the cream and return it to the refrigerator until serving time.
To prepare the fruit: An hour before making the cake, place the berries in a small bowl; sprinkle the sugar and vinegar over them, and gently toss. Set aside at room temperature for 1 hour. Set a sieve over a medium bowl and pour the berries into it to drain. Reserve both the juice and the berries.
For the cake: Adjust rack to lower third of oven; preheat oven to 350°. Grease and flour a 9 x 2-inch round layer cake pan and line it with a round of parchment or waxed paper. Blend berry juice (usually about 2 tablespoons) with the milk in a small bowl. Sift the flour, baking soda, baking powder, salt and spices onto a sheet of waxed paper; set aside.
Using a heavy-duty mixer, preferably with the paddle attachment, beat the butter with the brown sugar at medium speed until the mixture is light in color and fluffy-textured. Add the egg and beat until it is well blended. Beat in the molasses, oil and fresh ginger. On lowest speed, add half of the flour mixture, then the milk mixture, then the remaining flour mixture. Spread half of the batter in the prepared pan. Fold the berries and any remaining juices into the remaining batter. Spread it evenly over batter in the baking pan. (It's OK if some of the berries break up a bit.) Bake for 30 to 35 minutes, or until the cake tests done when a wooden toothpick inserted in cake comes out free of crumbs.
Remove from oven and let cool for 10 minutes. Invert the cake onto a wire rack, then turn right-side up on another wire rack or serving platter.
Serve cake warm or at room temperature, cut into pie-shaped wedges. Spoon a dollop of the lavender whipped cream on top of each serving. Serves 8
*Recipe Credit goes to Cooking With GALA
With its complement of honey and lavender, this butter makes a great partner to muffins, scones, and even sweet cornbread. You can form the butter into a log, as I suggest below, and slice off coins as needed. Or you can use a cookie press to extrude pretty shapes onto parchment or wax paper. Put in the freezer until solid, peel off the paper, and store the dabs in freezer bags. When company comes, take out a few pieces and let them come to room temperature. Frozen, the butter stays fresh-tasting for about a month. In the refrigerator, it keeps for about a week.
¼ pound (1 stick) unsalted butter, at room temperature
1 tablespoon honey or lavender honey
1 tablespoon dried organic culinary “Provence” lavender buds, finely ground in spice grinder or coffee grinder
Place the butter, honey, and lavender in the bowl of a food processor. Pulse until just combined. Transfer to a sheet of parchment or wax paper. Roll into a 1” wide log. Refrigerate or freeze.
Credit for this recipe goes to: Sharon Shipley’s “The Lavender Cookbook”
Published by Running Press Book Publishers
(awesome cookbook, I highly recommend it!)
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