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February 14, 2012
Try using culinary Lavender.
December 10, 2011
Ever since my sister in Cali first told me of her family culinary Lavender farm venture 4 years ago, I never knew you could actually cook with it. I have always been a fan of Lavender scented bath and body products since I was a teenager (in the 60′s). Now I regularly use it in butter cookies, lemonade, herbal teas and even in jelly that I make.
The delicate jelly is wonderful on scones. I also add blueberries to it for a lovely jam as well. To see their farm and their products… www.http://www.littleskylavender.com/
This is a do ahead appetizer recipe that is fast, easy and filled with the sunny flavors of Provence!
Shrimp with Lavender Honey Marinade
(Click here for the marinade recipe we posted in last Tuesday’s Post)
Shrimp
5 cups water
1 1/2 cups dry white wine
1 med. onion, quartered
1/2 lemon, sliced
1/2 lime, quartered
1/2 tangerine, quartered
1 Tablespoon whole black peppercorns
1 Tablespoon sea salt
1 bay leaf
1/8 teaspoon crusher red hot-pepper flakes
2 pounds shrimp (16-20 per pound), shelled with tail left on
Fresh lavender sprigs for garnish
In a large pot, combine the water, wine, onion, lemon, lime, tangerine, peppercorns, salt, bay leaf and pepper flakes. Bring to a boil over medium-high heat and boil for 5 minutes. Reduce the heat to medium, add the shrimp and cook for 2 minutes or until the shrimp have turned pink. Drain and transfer shrimp to a large bowl. Allow to cool for 5 minutes. Add the marinade and toss to combine. Let cool completely. Cover and refrigerate for 8 hours or overnight.
Transfer shrimp to a serving platter and allow to come to room temperature before serving.
Like this:
Good morning Saturday! Let’s make a Spicy Lavender Dipping Sauce today!
September 18, 2010
Use this sauce to dip chicken tenders, won-tons or any Asian – inspired appetizer into it. It’s a totally different way to use culinary lavender. Oh, and it is good too.
Spicy Lavender Dipping Sauce
3/4 cup rice vinegar
1/2 cup sugar
1/2 teaspoon cornstarch
1/4 teaspoon sea salt
1 red bell pepper, finely diced
1/2 teaspoon crusher hot-pepper flakes
1 1/2 teaspoons dried culinary lavender buds, finely ground in a spice grinder
1 Tablespoon finely chopped fresh cilantro leaves
In a medium saucepan, whisk together the vinegar, sugar, cornstarch and salt to dissolve. Add the bell pepper, pepper flakes and lavender. Whisk over medium heat for 5 minutes, or until the sauce thickens. Let cool to room temperature and stir in the cilantro. (Or refrigerate for a day, bring to room temperature, then stir in the cilantro.)
Friday is Raspberry, Mango and Salsa with Lavender Day
September 17, 2010
This fragrant salsa is a perfect accompaniment for any baked or grilled white fish entree. It goes wonderfully served over a coconut rice as well.
Raspberry, Mango and Salsa with lavender
Serves 4
1 cup pealed and diced Asian pear
1 Tablespoon grated lime zest
3 Tablespoons fresh lime juice
1 Tablespoon dried culinary lavender buds, finely ground in a spice grinder
1 large mango, peeled, pitted and diced
1 cup papaya peeled, seeded and diced
2 Tablespoons finely chopped crystallized ginger
2 teaspoons thinly sliced green onion
2 cups raspberries
In a medium bowl, mix the pear, lime zest and juice, and the lavender. Add the mango, papaya, ginger and green onions; toss to mix well. Toss in the raspberries just before serving.
Lavender Caesar Dressing for a more savory recipe today!!
September 16, 2010
We will be pouring this over a hearty spicy steak salad next Monday, so prepare this one ahead of time and refrigerate until needed.
Lavender Caesar Dressing
Makes 8-10 servings
2 cups ricotta cheese
1/2 cup estra-virgin olive oil
1/2 cup country-style Dijon mustard
1/3 cup grated Parmesan cheese
1/4 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
1 Tablespoon minced garlic
2 teaspoons anchovy paste
2 teaspoons ground coriander
2 teaspoons dried culinary lavender buds, finely ground in a spice grinder
1 1/2 teaspoons crushed hot-pepper flakes
1 teaspoon ground cumin
1/2 teaspoon chili powder
In a blender, combine the ricotta, oil, mustard, Parmesan, lime juice, cilantro, garlic, anchovy paste, coriander, lavender, pepper flakes, cumin and chili powder. Blend until smooth and creamy. Pour into a bowl, cover and keep until needed.
It’s Candied Lavender Pecans day… Ya’ll gotta try these, soooo easy!
September 15, 2010
Now these can be added to your everyday salad to give it a little kick. I plan to make up a batch to bring to a local market for a sample taste of what culinary lavender can do to bring a new variety to your cooking and baking.
Candied Lavender Pecans
3/4 cup pecan halves or large pieces
2 Tablespoons Lavender Sugar (basically 1 T. lavender buds ground in a spice grinder with 1/4 cup sugar till finely ground… then added to an additional 1 3/4 cups sugar and stored in a tightly sealed container).
1 teaspoon unsalted butter
Butter a baking sheet and set aside. Place the pecans in a large skillet, stirring over high heat for 4 minutes till lightly browned and fragrant. Add the sugar and reduce heat to medium. Cook, and stir constantly until the sugar is melted and beginning to caramelize.
Stir in the butter and immediately transfer over to the buttered baking sheet and allow to cool completely, and break up into bite size pieces.
. Allow to cool completely
Lavender Honey Marinade
Makes 8 to 10 servings
1/2 cup lavender honey or honey
1/4 cup dried culinary lavender buds, finely ground in a spice grinder
2 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons white wine vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice
1 Tablespoon fresh tangerine juice
1 garlic clove, minced
Sea salt and freshly ground black pepper
To make the marinade…
In a small bowl, combine the honey, lavender, oil, lemon – lime and tangerine juices and garlic. Season with the salt and pepper.
If you’d like to make the Shrimp with Lavender Honey Marinade, here are those ingredients to get ready ahead:
dry white vinegar
medium onion
one each lemon, lime and tangerine
whole black peppercorns
sea salt
bay leaf
crushed hot pepper flakes
2 pounds large shrimp (16-20 per pound) shelled with tail left on
Monday is Vanilla Lavender Sauce Day!!!
September 13, 2010
Hello everyone! I am getting a bit more organized here, which takes awhile sometimes. I am also greatly encouraged as well, and am taking my ventures in lavender-land more seriously too. Thanks to all of you lovlies who have given me your support and ideas… you have been the best!
So, here we go with a week by week adventure in lavender recipes that will culminate in a great Sunday dinner idea for you.
Vanilla Lavender Sauce
1 teaspoon dried culinary lavender buds
2 cups sugar
1/4 lb (1 stick) unsalted butter
1/2 cup half-and-half
1 1/2 teaspoon vanilla extract
1 tablespoon orange liqueur (optional)
Combine the lavender and 1/4 cup of sugar in a spice grinder, and pulse until finely ground. Transfer to the top of a double-boiler or a metal bowl that fits atop a saucepan. Add the butter, half and half, vanilla, liqueur (if using) and the remaining sugar. Whisk over the simmering water for 5 minutes, or until the butter melts and the sauce thickens. Serve warm over warm bread pudding, pie, or over ice cream. Use your imagination here. (And let me know how you used it!)
Hello to all my friends… old and new. I am starting fresh tomorrow a weekly schedule to post various simple lavender recipes that I will incorporate into a Sunday dinner at the end of each week.
Here is what I am planning for the coming week…
Monday – Vanilla Lavender Sauce
Tuesday – Lavender Honey Marinade (To be used in the Sunday Dinner recipe)
Wednesday – Lavender Candied Pecans
Thursday – Lavender Caesar Dressing
Friday – Raspberry, Mango and Papaya Salsa
Saturday – Spicy Lavender Dipping Sauce
Sunday Dinner Recipe Day – Shrimp with Lavender Honey Marinade (from the marinade you made on Tuesday)
Join my blog for these recipes delivered to your email box!!!
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For today, I will leave you with a recipe I get requests for often. If you’ve seen the movie “It’s Complicated” you’ll recall the Lavender Honey Ice Cream they ate. I have found a lovely one, that starts with a rich custard base.
Lavender Custard Honey Ice Cream
Makes about 4 cups
3/4 cup milk
1/3 cup honey
1 Tablespoon dried culinary lavender buds
1 1/2 cups heavy cream
1/2 vanilla bean, cut in half lengthwise
10 large egg yolks
2/3 cup sugar
1 Tablespoon vanilla extract
In a medium saucepan whisk together the milk, honey, lavender 3/4 cup of the cream. Add vanilla bean. Heat and stir often until small bubbles appear around the edge, but not to a boil. Set aside to cool.
In a large bowl combine the egg yolks and sugar. Beat with an electric beater for 5 minutes or until it’s a light and lemony yellow, and forms a slowly dissolving ribbin when beaters are lifted.
Slowly beat in the milk mixture. Pour back into the saucepan. Using a paring knife, scrape the seeds from the vanilla bean and add to the pan. Cook over medium heat and stir mixture constantly until it thickens and reaches 175 degrees.
Strain into a medium bowl. Place over a larger bowl containing ice cubes and cold water, stirring often until cooled. Stir in the vanilla extract and the remaining cream. transfer to an ice cream maker and freeze according to the manufacturer’s directions.
And enjoy!!!
