Lavender Fairy Dust

August 8th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions

Rub dry lavender flowers between your fingers creating a powder, mix with powdered sugar and voila!

Lavender Peach Doughnuts Bites Tossed with Lavender Fairy Dust

August 8th, 2011 § 0 comments § permalink

Makes 30 bites

Ingredients

2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
¼ cup plain white Greek yogurt
¼ cup fresh peach puree
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying
Lavender Fairy dust for dusting (recipe follows)

Directions

In a large bowl mix together the flour, almond flour, baking powder, baking soda, lavender, and salt. In a separate bowl, whisk the milk, yogurt, peach puree, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and gently mix until it is smooth and a little elastic. To fry the doughnuts, fill a pan up to 3″ of canola oil. Heat the oil until it reaches 375ËšF. Drop spoonfuls of the doughnut mixture into the hot pan. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so. Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar. (Wait until the hot oil runs off the donut before dusting.)

Lavender Fairy Dust
Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions

Rub dry lavender flowers between your fingers creating a powder, mix with powdered sugar and voila!

Lavender Orange Herbal Iced Tea With Orange Twists

August 8th, 2011 § 0 comments § permalink

Makes 1 large pitcher

Ingredients

¼ cup fresh lavender flowers
1 tablespoon orange zest
½ cup orange juice
3 tablespoons lemon juice
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 earl grey tea bags
Ice
Water
Orange Twists for garnish

Directions

In a medium saucepan combine the flowers, sugar, orange zest, orange juice, lemon juice and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture and allow to cool. Pour the syrup in a large pitcher filled with ice and add water! Garnish with orange twists.

Lavender Peach Soda

August 6th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

¼ cup fresh lavender flowers
2 ripe peaches, chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
Ice
Water

Directions

In a medium saucepan combine the flowers, peaches, sugar and water and bring to boil. Reduce heat, and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes. Allow the mixture to cool and blend until smooth. Pour the syrup in a large pitcher filled with ice and add water!

Peach Honey & Lavender Champagne

August 6th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Peach syrup
Lavender wands
Cold sparkling wine

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class pour one ounce of the peach syrup and fill with cold bubbly. Drizzle a little of the lavender honey with a honey want into the class of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!

Lavender Lemonade

August 6th, 2011 § 0 comments § permalink

Makes ½ Gallon

Ingredients

1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water

Directions

In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well. Serve over ice with lavender wand.

Lavender Sugar Syrup

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

Directions

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Buttermilk Fried Chicken

August 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine: thyme, rosemary, savory, marjoram
1 cup salt
2 gallon hot water (no more, possibly less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8 cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully. Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum. Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist. Heat two large deep pots with the oil for frying, the oil should register about 320°F. Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside. In another large bowl whisk together the flour, baking powder and herbs and spices. Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”. When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess. Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan. Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes. The chicken should be a deep copper brown. Place on the baking sheets line with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Honey & Lavender Champagne

August 6th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Champagne, Prosecco or Cava, cold

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the glass of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!

Lavender Lemon Sugar Syrup

July 7th, 2011 § 0 comments § permalink

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

Directions

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Buttermilk Fried Chicken

July 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8  cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully.  Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum.  Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist.  Heat two large deep  pots with the oil for frying, the oil should register about 320°F.  Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside.  In another large bowl whisk together the flour, basking powder and herbs and spices.  Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”.  When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess.  Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan.  Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes.  The chicken should be a deep copper brown.  Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Honey & Lavender Champagne

July 7th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Cold sparkling wine

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low.  Let infuse warmly for about 10 minutes.  Let stand for another 10 minutes and then scoop out the flowers and discard.  Let the lavender infused honey stand at room temperature, do not place it in the refrigerator.  In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the class of COLD champagne.  Garnish with a lavender wand with the flower part sticking up out of the glass!

Herbs de Provence

July 7th, 2011 § 0 comments § permalink

One of the best dried herb mixes!  Wonderful on grilled meats and fish and breads. A fresh version is also a heavenly additive to your summer culinary repertoire.

Ingredients

1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon fresh summer savory, chopped fine
1 tablespoon fresh marjoram, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh lavender flowers
2 tablespoons dried fennel seeds
1 tablespoon salt

Directions

With a mortar and pestle grind up all the herbs and flowers and seeds until a chopped herb paste is made.  Use this on grilled fish or chicken or vegetables!

White Chocolate Lavender Peach Macaroons

July 5th, 2011 § 0 comments § permalink

Makes 1 dozen macaroons

Ingredients

For the outer shells…

1 cup powdered sugar
¼ cup almonds, finely ground (grind in spice grinder or use almond flour)
3 egg whites (stored at room temperature for 6 hours prior)
Pinch of salt
¼ cup sugar
2 tablespoons white cocoa powder
2 tablespoons crushed dried lavender flowers

For the lavender peach cream

1 teaspoon lavender powder (dried lavender flowers crushed)
3 tablespoons fresh peach puree
½ cup sugar
1½ cups butter, room temperature
1 cup powdered sugar

Directions

Pre-heat oven to 300°F. Line 2-3 baking sheets with parchment paper and take out some cookie cutters the size of the macaroons you wish to make as well as pastry piping bags and tips. Take the cookie cutters and trace a shape with a pen of the macaroons to make templates for size. In a mixing bowl combine almonds, lavender powder, cocoa and powdered sugar. (The ratio for the powder sugar and the almond meal or flour changes the consistency, the more almond meal the more grainy and dense the more powdered sugar the lighter the density, play and mix and match according to your tastes). In a stand mixer or kitchen aid with a whisk attachment, mix the egg whites on a medium low speed until foamy. Turn the speed up and add in the sugar slowly until egg whites have a glossy meringue texture and look. Be very careful NOT TO OVERBEAT. Take the bowl attachment off the kitchen aid or stand mixer and gently fold in the almond, cocoa, lavender and powdered sugar mixture, trying not to over mix, but mixing just enough to create a lava like flowing thick meringue-ish looking batter. The batter should be heavy enough so that peaks do not form but that the heaviness pushes the meringue down. To test your batter on a plate or counter by seeing if it indeed condenses down as opposed to holding its shape. If peaks are present, give it another few turns by hand until they go away. Place the mixture in a piping bag with a plain tip. Pipe out the patters or templates you traced carefully. Let the macaroons sit for about 10-12 minutes so as the macaroons harden a little and then place them in the oven for about 10 minutes. Remove and allow to cool a few minutes and then gently remove from parchment paper before they stick, allow to cool fully before filling.

For the lavender peach cream

In a mixing bowl or mixer whip together softened butter, powdered sugar, lavender powder and peach puree. Mix until full incorporated, soft and creamy.

To assemble the macaroons spoon a small amount of the filling on one side (flat side) of one macaroon shell, making sure it is in the center. Place another macaroon shell on top (flat side to flat side).

Winter Wind Down Lavender & Sage Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

¼ cup lavender flowers, fresh or dried
½ cup fresh sage leaves
½ cup whole oats
¼ cup powdered milk
2 tablespoons coarse sea salt
¼ cup almond oil

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Stress Relieving Herbal Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

½ cup fresh rosemary leaves
¼ cup lavender flowers, dried or fresh
1 cup Epsom salt
2 tablespoons olive oil

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Lavender-Honey Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 2 cups mustard

INGREDIENTS

1 cup Brasserie Dupont Bière de Miel biologique (Belgium) or any Belgium style honey beer
½ cup malt vinegar
¼ cup black mustard seeds
¼ cup dry mustard
¼ cup honey
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lavender flowers

DIRECTIONS

In a medium bowl whisk together beer, vinegar and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, honey, salt & pepper. Blend until a creamy mustard consistency is formed. Transfer to a small bowl and stir in lavender and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of dry mustard.

Bourbon Persimmon Lavender Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Ch. De Trinquevedel Tavel Rosé 2009, France.
This one is a tough pairing the the potent floral lavender and the spicy sweet persimmon next to the smoky and salty ham. This French rosé is perfect for all. It is bright and bold but with spicy undertones that lend well to the persimmons, and it has a fresh, fruity note that allows the potency of the lavender to subtly shine while pairing well with the saltiness. Retails for around $20.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh lavender leaves
1 tablespoon orange zest
1 whole nutmeg, cracked and broken

For the Glaze

½ cup bourbon
1 tablespoon fresh lavender leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 teaspoon fresh lavender flowers
1 persimmon, peeled and deseeded, very ripe
½ cup brown sugar
½ cup bourbon
½ cup orange juice
1 teaspoon fresh ginger, chopped fine
1 teaspoon salt
1 teaspoon black pepper

For the Spice Rub

2 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon dried sage leaves

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the persimmon and all the herbs. Pour into a medium mixing bowl, and gently mix in the sugar, bourbon, ginger, and the remaining ingredients. Mix well, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uniterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature to 425°F, and let the ham get a bit crispy and caramelized.

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