Lavender is a member of the mint herb family so is it any wonder that it is used in cooking and recipes. The only lavender recommended for cooking is angustifolia (english), which has a light, sweet smell, whereas the lavandula intermedia (french, like Grosso) are all high in camphor oil, which is slightly bitter in food and is treated by the body as a toxin.
Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces.
2 cups water
2 cups granulated sugar
2 tablespoons fresh or dried lavender blossoms
Directions: Bring all ingredients to a boil in a large, stainless steel saucepan. Remove from heat and allow to steep 30 minutes.Strain, chill and refrigerate, tightly covered. Use to sweeten hot or cold drinks. Delicious in ice tea or lemonade.
1 - 8 ounce cream cheese soften
1 - 8 ounce sour cream
1/2 cup lemon verbena leaves, chopped fine
1 teas. Culinary lavender buds
1/4 cup fresh squeeze lemon juice
Mix all ingredients and chill overnight in the refrigerator.
Serve with apple slices, pear slice or cookies.
8 ounces cream cheese, softened
1/4 cup honey
1/2 cup fresh berries
1 teaspoon dried lavender
Blend the first four items in a food blender, then fold in lavender. Chill.
2 cups flour
1 Tablespoon baking powder
4 Tablespoon butter
1/4 Cup sugar
2 Teaspoon fresh lavender florets or 1 Teaspoon dried culinary lavender roughly chopped
About 2/3 Cup milk
Heat oven to 425 degrees. Sift together the flour and baking powder. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar and lavender florets, reserving a pinch of lavender to sprinkle on the top of the scones before baking them.
Add enough milk to make a soft, sticky dough. Bind the mixture together and then turn the dough out onto a well-floured work surface. Shape the dough into a circle, gently patting the top to give a 1inch depth. Using a floured cutter. Stamp out 12 scones. Place on a baking sheet.
Brush the tops with a little milk and sprinkle with the reserved lavender. Bake for 10-12 minutes until golden. Serve warm, with plum jam and clotted cream.
Lavender Shortbread Cookies
3 cups unsalted butter, softened
2 cups granulated sugar
6 cups flour
1/2 teaspoon salt
1 T. vanilla extract
1 teaspoon lemon extract
1 T. dried lavender buds
Preheat the oven to 325 degrees F.
Cream the butter and sugar until light and fluffy. Sift flour and salt. Add to butter mixture and stir until well incorporated. Add vanilla extract, lemon extract, and lavender buds. Form dough into logs roll in lavender colored sugar and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 thick slices. Lay cookie slices on parchment lined baking sheet. Bake for 10-15 minutes or until edges
1/3 cup honey
1 1/3 cup unbleached all-purpose flour
2 teaspoons dried lavender (I ground mine in a spice/coffee grinder)
1/2 teaspoon of salt
1/3 cup sugar
1 egg yolk
Lavender Lemon Pound Cake
1/4 cup dried lavender, divided
1 1/2 cups sugar -- divided
1 1/2 cups plus 2 tablespoons cake flour
1/4 tsp salt
1 TBS grated lemon zest
1 tsp vanilla extract
1/4 cup strained lemon juice
Heat the oven to 350 degrees F.
Butter and flour a 9x5-inch loaf pan. Melt the butter with 1 TBS of the lavender in a small saucepan. Let the mixture steep 10 minutes, then strain, discarding the lavender. Set aside to cool.
Beat the eggs and 1 cup of the sugar in the bowl of a mixer until thick and pale, about 5 minutes.
Sift together the flour and salt into a bowl. Using a whisk, fold the lemon zest and one-third
of the flour mixture into the eggs until thoroughly combined. Fold in the rest of the flour in 2 batches. In a separate bowl, whisk 1 cup of the batter with the melted butter and the vanilla.
Add this to the remaining batter and fold to combine. Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes.
If the top of the cake seems to be getting overly browned before the center is set, cover with foil
and continue baking. Meanwhile, combine the remaining 1/2 cup of sugar, the lemon juice, 1/4 cup of water and the remaining 3 TBS of lavender in a saucepan. Bring the mixture to a simmer and cook, stirring, until the sugar dissolves. Transfer the cake to a wire rack. Using a cake tester
or skewer, poke the cake all over. Brush the loaf with half of the syrup and let cool for 10 minutes.
Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup. Let cool completely.
Creamy Lavender Vinaigrette
3/4 cup sour cream
1/3 cup rice wine vinegar
1/3 cup honey
1/3 cup olive oil or grapeseed oil
1 tsp lime or lemon juice
1 tsp Herbs de Provence
1 1/2 tsp dried culinary lavender (ground to a fine powder in a coffee mill)
Combine all ingrediants in a pint jar and shake well. Pour it on salad greens or vegetables. Keeps for several days in the refrigerator and gets better as it "tishes."
Herbes de Provence
Make your own blend of the traditional seasoning widely used in Mediterranean cooking. Use it to season lamb or poultry, in a honey glaze for pork or roasted turkey, and with roasted onions, garlic, and other root vegetables. Use well-dried, organic herbs.
1/4 cup savory leaves
3 tablespoons basil leaves
2 tablespoons crushed bay leaves
2 tablespoons crushed rosemary leaves
1 tablespoon crushed lavender flowers
Chicken with Herbes de Provence Recipe
Blood Orange Lavender Glazed Turkey
Recipe courtesy of Chefs Ron Oliver and Bernard Guillas, authors of "Flying Pans--Two Chefs, One World"
Recipe created by Chef Humphrey Morbeck
From the August 2002 issue of O, The Oprah Magazine
Makes about 16 servings
3 cups sugar
7 lavender sprigs (stems and buds), plus additional for garnish*
2 cups fresh lemon juice (from about 12 lemons)
1/2 cup fresh lime juice (from about 5 limes)
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.
Purple Passion Lavender Lemonade
Cover 1/4 cup lavender flowers with 1 cup boiling water and let steep 10 minutes. Strain.
Combine lavender infusion with 1-12 oz. can frozen lemonade concentrate and 1 cup grape juice. Add 1 quart water. Chill. To make: fill glass 1/2 full of lavender lemonade over ice, then top up with lemon-lime soda or champagne. Add a lavender sprig.
1 ounce parfait amour
1 ounce cranberry Juice
1 slice lime
You can also check Lockwood Lavender Farm Pinterest Board for more recipes.