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Cooking/Baking with Lavender

Just bought some locally grown lavender from a farmer's market. I was only goona brew some tea from it. But now I thought I could bake them into scones, and perhaps other yummy food. Can anyone share some ideas or recipes thats especially good with lavenders? Or no-nos when it comes cooking/baking with them?

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  1. Wow, lots of recipes from this farm:
    http://www.happyvalleylavender.com/la...

    Lavender Cloud Cookies 2007
    Quick Lavender Cinnamon Buns
    Fresh Lavender Ice Cream
    Lavender Harvest Fudge
    Lavender Shortbread
    Easy Lavender Cheesecake
    Lavender Herbal Jelly
    Lavender Lemonade

    1 Reply
    1. re: kpzoo

      Great links! Thanks. Also, M Stewart has a recipe on her site for lavender salt.
      2-1/2 teaspoons dried, chopped lavender flowers to 1/2 cup fleur de sel or coarse salt. It's recommended as a fragrant rub for chicken, fish, or lamb.

      I was thinking of making some small jars as Christmas gifts.

    2. http://www.purplehazelavender.com/
      http://www.sonomalavender.com/culinar...
      http://whatscookingamerica.net/Lavend...
      http://www.herbsearch.com/herbofmonth...
      http://www.sunriseherbfarm.com/recipe...
      http://www.capecodlavenderfarm.com/
      http://www.yankeemagazine.com/recipes...

      You don't say whether it's dried or fresh lavender. If the latter, you could dry some and make your own Herbes de Provence (although I'm providing quantities for both fresh and dried versions):


      * Exported from MasterCook *

      Homemade Herbes De Provence

      Recipe By :Linda
      Serving Size : 1 Preparation Time :0:00
      Categories : Herb/Spice Mix

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 Tbsp dried rosemary
      1 Tbsp dried summer savory
      1 Tbsp dried thyme
      1 Tbsp dried marjoram
      1 large bay leaf
      1 tsp dried lavender
      1/2 tsp fennel seeds

      In a small bowl crumble the rosemary and bay leaf between your fingers to break them into small pieces. Use a spoon to toss the remaining ingredients. Store the herbes de Provence in an airtight jar away from heat and light for up to 6 months.

      - - - - - - - - - - - - - - - - - - -

      NOTES : The formula varies from region to region and cook to cook, but the basic ingredients are rosemary, thyme, marjoram, savory, basil, bay leaf, and, for a touch of sweetness, fennel and/or lavender.



      * Exported from MasterCook *

      Fresh Herbes De Provence

      Recipe By :Sunday Boston Globe Magazine, 6/27/99
      Serving Size : 1 Preparation Time :0:00
      Categories : Herb/Spice Mix Newspaper/Magazine Recipes

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      fresh thyme leaves -- small handful
      fresh rosemary leaves -- small handful
      fresh savory leaves -- small handful
      fresh oregano leaves -- small handful
      fresh sage leaves -- small handful
      2 Tbsp fresh lavender flowers
      1 tsp fennel seeds

      On a board, combine the thyme, rosemary, savory, oregano, sage, and lavender flowers. Chop them together finely. Transfer them to a bowl.

      Put the fennel seeds into a clean kitchen towel (not terry cloth) and twist the towel to secure the seeds. Use a mallet or the back of a small cast-iron skillet to crush the seeds. Stir the seeds into the herbs.

      Store the herbs in a small plastic container with a tight-fitting lid in the refrigerator for up to 4 days. Use as directed.

      - - - - - - - - - - - - - - - - - - -

      NOTES : Makes about 1-1/2 cups

      4 Replies
      1. re: LindaWhit

        Thanks for those links Linda and Kpzoo. I had posted about lavender a while ago, I've got some growing at home too. These links will be very helpful!

        I did discover on my own using it for grilled lambchops - I started incorporating it into my usual herb mix for the marinade and it really adds another dimension to it.

        1. re: LindaWhit

          OMG, I forgot about the Herbs De Provence has lanvender in them. And here I was about to go to WS to get some. I'm not familiar with savory and marjoram, are these herbs I can find at any grocery stores? Or should I pay the herb sop a visit?

          1. re: meimei

            All major grocery stores carry these, at least in my area.

            Edited: dried versions. Don't know about fresh.

            1. re: sivyaleah

              Agreed - should be able to find at least the dried versions - savory might not be carried as a fresh herb as frequently, however.

        2. I like to make lavender honey. Add a teaspoon of fresh lavender to one cup of honey and very gently heat on stove. Stir gently as it heats, don't let it come to a boil. I usually let it heat for five minutes or so, but you can go a little longer for a more intensely flavored honey. Strain out the lavender and pour into a very clean jar and use as you like. I'd lke to add that a little lavender goes a long way, don't be tempted to overdo it as lavender can overpower any other herbs you are using. Some people say that too much lavender tastes like soap!

          1 Reply
          1. re: acme

            I agree with acme - start off small and increase the amount of lavender if needed. It has a surprisingly strong scent and taste when used in cooking. That said, I love using it for roasting chicken - the entire house smells wonderful!

          2. There is an article in a newish magazine, Imbibe, for making lavender liqueur. My lavender did not produce enough this year so I'll have to wait for next summer to give it a try.

            1 Reply
            1. re: Candy

              Not really a 'recipe', but I like to take the lavender flowers and and make lavender ice cubes. They add a nice subtle flavor to water, especially when you want something cold and relaxing on a hot day. I do this with other herbs and flowers, too (chamomille, mint, etc).

            2. Mmmmm. I'm so taken by the delicacy of lavender -- maybe that's because I'm more of a savory girl than a sweety (!) so I tend toward light herb-y desserts. Two of my favorites are lavender shortbread, and blueberry- lavender ice cream.

              Shortbread: These are lovely on those chilly evenings, with tea, and also make a wonderful little gift basket for a friend*.

              Lavender Shortbread

              Ingredients:
              1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
              2/3 cup sugar
              2 tablespoons very finely chopped lavender florets (fresh or dried)
              2 1/3 cups flour
              1/2 cup cornstarch
              1/4 teaspoon salt

              Preheat oven to 325°F.
              Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.

              On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.

              Garnish:
              lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.

              Makes about 4 dozen.

              Ice Cream: I used Nigella's basic recipe (using the custard and adding in some dried lavender) in Forever Summer. Mmmm. Best ice cream I have ever had! You could also use this recipe from Country Living:

              http://www.countryliving.com/recipefi...

              1. I love a lavender creme brulee.

                Basically, before making the mixture, steep a bit of lavender with warm cream. Let cool completely, strain and make the custard as you normally would.

                I do love lavender in all ways, but I notice when I eat it, that it "repeats" on me. As rude as it sounds, I'll belch lavender-flavored burps all day long. I noticed this when I ate a lavender chocolate bar. How odd, eh?

                1. Here's a recipe for lavender ice cream:

                  http://ognipiacere.blogspot.com/2007/...

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