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Ingredients:
3/4 - 1 cup tequila
1/3 - 1/2 cup blue curacao or other orange flavor
liqueur
3/4 - 1 cup canned coconut milk
1/4 - 1/3 cup lime juice
1 1/2 - 2 cups fresh red or golden raspberries
3-4 ice cubes
1 t. lavender
Instructions:
In a blender, combine the tequila, curacao,
coconut milk and lime juice. Cover and turn to high
speed, then gradually add berries and ice. Blend
until smooth. 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!
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Ingredients:
6 teaspoons dried mint
6 cups boiling water
1 tablespoon dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaf frozen in each
Instructions:
Brew the mint in the water in a teapot for ten
minutes. Add the lavender blossoms to the pot. Allow
tea to cool. Strain the tea and add the ginger ale,
grape juice and ice cubes. If serving in a punch
bowl, float lavender buds and mint sprigs on top.
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Ingredients:
1/2 ounce of dry vermouth
1 sprig of fresh lavender
2 tablespoons of lavender simple syrup
3 ounces of dry gin
ice
With a wooden muddler or the back of a spoon, press
the lemon balm leaves in the simple syrup to extract
the oils and flavor the syrup. Combine with the gin,
vermouth and plenty of ice in a cocktail shaker and
strain into a cocktail glass. Garnish with lavender
sprig and serve immediately.
(To your favorite martini recipe, add a small flower
head of lavender as a garnish; the lavender oil is
quickly and subtly released by the alcohol. For a
stiffer lavender flavor, shake or stir your martini with
one small drop of lavender essential oil and float a
few lavender corollas across the top of the drink)
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Grilled Salmon with Lavender
and Deli Mustard
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Lavender-Laced Lamb Chops
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Ingredients:
3 pounds of salmon fillet
4 tablespoons honey
1 cup of your favorite deli mustard (or lavender deli
mustard)
6 tablespoons extra virgin olive oil
1/4 cup gourmet mead honey wine (my favorite:
Chateau Lorane - Vandal Gold)
* or any of your favorite fruity white wines
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 tablespoon dried lavender buds
Instructions
Place all ingredients except salmon in a saucepan
over moderate heat, stirring with a wire whisk at all
times until the ingredients are reduced by one-third
to create a sauce.
When sauce has cooled slightly, brush it on the
salmon fillet. Grill the salmon, basting with the
sauce occasionally. Save some of the sauce for
serving. Salmon is cooked when it flakes easily.
To bake this dish, preheat the oven to 350 degrees.
Cover the salmon with the sauce, again reserving
some for serving. Bake for 10 minutes, or until flaky,
basting occasionally.
To serve, dress with reserved sauce and top with
lemon wheel and fresh parsley from the garden.
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Ingredients
1 tablespoon sugar or honey
1-2/3 cups warm water (110 to 115 degrees), divided
1 (1/4 oz.) envelope active dry yeast
5 cups all-purpose flour or bread flour
2 teaspoons salt
6 tablespoons olive oil, divided
1 tablespoon dried culinary lavender flowers
2 cloves garlic, minced
1 teaspoon coarse salt (sea or kosher)
¼ teaspoon black pepper
Instructions
In a small bowl, combine sugar or honey with 1/2
cup of warm water. Sprinkle yeast over the mixture;
let the stand until foamy, 5 to 8 minutes.
Sift the flour into a large bowl. Make a well in the
center of the flour and pour in remaining water,
yeast mixture, and 4 tablespoons olive oil. Mix
approximatelly 5 minutes or until you form a dough;
transfer to your work surface.Knead for 10 minutes
then add the salt and knead for a approximately 6 to
10 minutes or until the dough is very smooth (if the
dough sticks to your hands, add some additional
flour, one tablespoon at at time).
Spray a large bowl with non-stick cookiny spray.
Form the dough into a round shape and place
dough in the bowl. Cover with plastic wrap, and set
aside in a warm place (draft free) to rise for
approximately 45 to 60 minutes or until dough has
doubled in bulk. NOTE: At this point you can
refrigerate the dough overnight. Be sure to allow the
dough to return to room temperature before putting it
in the oven.
Preheat oven to 400 degrees. Lightly oil a large
baking sheet (I use the new silpads instead of oil).
Lightly flour work surface and roll out dough into a
large rectangle.Transfer dough to the baking sheet,
cover with plastic wrap and let rise approximately 30
to 45 minutes or until it doubles in size.
While dough is rising, make the lavender garlic
topping. Finely chop the lavender. In a small bowl,
mix lavender and garlic with remaining 2
tablespoons olive oil.
Make dimples in the dough with your fingers by
pushing into the dough several times. Brush the
lavender-garlic topping all over and into the
dimples. Sprinkle coarse salt and pepper on top.
Bake for 30 to 35 minutes or until golden brown. A
good check is to use an instant digital thermometer
to test your bread. The temperature should be
between 200 and 210 degrees. Remove from oven
and transfer to wire rack to cool, Let baked loaf cool
for 30 minutes before cutting (this is because the
bread is still cooking while it is cooling).
Makes 8 Servings
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Ingredients:
1 tablespoon olive oil
Small handful of young fresh lavender sprigs (leaves
and flowers), cut long enough to span the diameter
of a sauté pan
4 whole cloves garlic, peeled and lightly smashed
with a cleaver or heavy knife
4 small rib lamb chops, 3/4 inch thick, trimmed of fat
Salt and pepper to taste
Instructions:
Add olive oil to the bottom of a sauté pan large
enough to hold the lamb chops in one layer. Add
the lavender sprigs and garlic cloves and set over
high heat.
Place the chops in the sauté pan on top of the
lavender and garlic and sear both sides, then lower
the heat to medium and cook them for 2 minutes on
each side. This timing will result in relatively pink
meat, but cook the chops longer if they are thicker
than 3/4 inch or if you prefer the meat well done.
Turn off the heat, cover the pan and allow the chops
to sit for 3 to 4 minutes. This gives the cooking
juices time to continue cooking the chops without
direct heat, which enhances the succulence of the
meat.
Season with salt and pepper to taste. Serve with
sprigs of the browned lavender and garlic as a
fragrant, edible garnish.
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Luscious Lavender Brownies
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Ingredients:
2 ounces or squares of chocolate
1/4 cup butter
2 eggs
1 cup of white sugar
1 teaspoon of vanilla
1/2 cup flour
A dash of salt 1/2 cup hazelnuts (optional)
1 tablespoon dried Lavender OR 2-3 tablespoons
fresh, flower buds only
Instructions:
1. Melt chocolate and butter together and cool.
2. Use one mixing bowl. Whisk cooled chocolate
mixture into everything else, except nuts and blend
until very smooth.
3. Add nuts (Hazelnuts can be chopped to your
desired fineness).
4. Butter & flour a metal 8" or 9" square baking pan.
5. Bake @ 325 degrees for 18 minutes.
6. Dust top with icing sugar when you remove it from
the oven, while warm. Let cool before cutting.
Makes approximately 16 squares.
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© Copyright 2006-08
T.H.L.G
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Ingredients:
250grams Castor Sugar
500ml Water
2 Level Tablespoons
Juice from one lemon
Instructions:
1.Dissolve the castor sugar using half of the water
and heating in a saucepan. Stir until liquid.
2.Bring to the boil add the lavender and half of the
lemon juice. Remove from heat and stand to cool.
3.Filter the mixture through a strainer to remove
lavender flowers and add the remainder of the water.
4.Taste the mix and add further lemon juice to taste.
5. If you have an ice cream maker then follow the
manufacturers instructions to complete the blending
and freezing process. If not move to step 6.
6. The process of freezing the sorbet will involve a
freeze and blend process. Pour the mixture into a
suitable lidded container with a large base and
place in the fast freeze section of the freezer.
7. Once the mixture starts to freeze (1-2 hours
depending on your unit) remove from the freezer and
immediately place in the liquidizer for 30 seconds
8. Place again in the fast freezer.
9. Repeat stages 6, 7 & 8 twice more.
10. Serve in individual dishes decorated with fresh
mint and lavender sprigs.
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Ingredients:
• 2 cups flour
• 1 TB Baking Powder
• 1/4 tsp. baking soda
• 1/3 cup sugar
• 2 TB. Culinary Lavender
• 2 TB. margarine
• 1 cup Nonfat buttermilk or soy milk
• 1 TB. vanilla
• Vegetable cooking spray
• 3 TB. chopped walnuts
• 2 TB. sugar
Combine first 5 ingredients in a medium bowl: cut in
margarine with a pastry blender until mixture
resembles coarse meal. Add buttermilk or soy milk
and vanilla, stirring with a fork until dry ingredients
are moistened.
Drop dough by 2 heaping tablespoons, 2 inches
apart onto baking sheet coated with cooking spray.
Sprinkle evenly with walnuts and remaining sugar.
Bake 400 degrees for 15 to 17 minutes or until
golden.
Yield 1 Dozen
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