Culinary Lavender

[Guest guest]

Hi, what is culinary lavender? I have some lavender growing

in my yard, can I put some in food recipes?

 

I got these recipes today.

 

Lavender Cheesecake

crust:

1 cup graham cracker crumbs

3 tblsp sugar

3 tblsp melted margarine

filling:

4 (8oz.) bricks of cream cheese at room temp. (can

substitute low fat)

1 cup sugar

3 tblsp flour

1 tblsp vanilla

4 eggs

1 cup sour cream

3 1/2 tsp ground culinary lavender Topping: (optional)

additional sour cream may be tinted with purple food

coloring. Or try fresh raspberries.

Decorate with fresh lavender sprigs (available at our

website July-Oct.)

All ingredients should be at room temp. Heat oven to 325

degrees.

Place a cookie sheet on lower shelf and fill with water.

Prepare crust by

mixing all ingredients together and patting into a 9 inch

spring form

pan. For filling: beat cream cheese, sugar, flour, and

vanilla at medium

speed until blended. Add eggs one at a time until mixed.

Blend in sour

cream and lavender and vanilla. Pour into crust. Put into

oven on shelf

above water filled cookie sheet and bake for 1 hour 10

minutes. Shut off

oven and open door. Let cool to room temp. This will help

eliminate

cracks. Refridge overnight and add topping before serving.

ENJOY!

This recipe can be made and frozen. Just bring cheesecake to

room

temp, add topping and serve. Your guests will not believe

this is

lavender. Lavender will give the cheesecake a slight minty

flavor. Don't

be afraid to experiment with a chocolate cheese cake. Just

add cocoa and

drizzle the top with chocolate syrup.

 

 

LAVENDER WITH ROASTED VEGETABLES

 

 

Preheat oven to 400.

Coat about 3# peeled potato's, carrots, white onions, and 3

garlic cloves

with oil.

Sprinkle 2 tsp. dried lavender buds, salt (opt.) & fresh

pepper over vegetables.

Roast 25 minutes.

Add 1/2 " slices of zucchini & bake an additional 15 minutes.

 

 

 

Lavender Walnut Scones

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

 

 

 

Lavender Cookie Bars

1/2 cup butter

1/2 cup cream cheese

1 cup sugar

1 egg

2 cups flour

2 TB. Culinary Lavender

Lavender Fruit Jam

Walnuts or Pecans

Mix butter and cream cheese together in mixer until blended

well. Cream in

Sugar. Mix in egg, flour and lavender until well blended

together.

Pat dough onto lightly greased jelly roll pan (15 1/2 X 10

1/2). Bake at 350

degrees for 20 minutes or until inserted toothpick comes out

clean. Do not

brown top.

Spread top of warm cookie base with Lavender fruit Jam and

sprinkle with

nuts. Cut into bars while warm.

 

 

 

 

HERBS DE PROVENCE MIXTURE:

Every experienced cook has a different recipe for herbs de

Provence. This is

 

a good basic recipe to start with. Experiment with the

proportions and find

the flavor blend that suits your palate best. All herbs

should be dried and

coarsely crumbled. CH'ers add your favorite dried chiles to

liven it up. I

usually add a milder chile for flavor then a bit of Thai

Birds.

3 TB. Oregano leaves

3 TB. thyme leaves

1 tsp. basil leaves

1 tsp. sage leaves

3 TB. savory leaves

2 TB. lavender flowers

1 tsp. rosemary leaves

Combine and mix well. Store the mixture in small airtight

jars in a dark

cool location. Makes about 3/4 cup.

 

 

Lavender Lemonade

This lemonade cannot be made using the method above, because

the lavender

must be infused in a sugar syrup, as you’ll see. Still, the

result is a

delicious beverage, with a beautiful color - all the more

wonderful for the

unique use of lavender from your garden. Hidcote lavender

will turn the

lemonade a rosy-pink color; other types of lavender will

make a paler

beverage. Do NOT use pine-smelling lavenders such as “spike”

lavender -

they’re too resin-y for good flavor. Dried lavender may also

be used.

To make 1 1/2 Quarts (6-8 servings)

1/4 cup fresh lavender blooms - stems removed before

measuring Note: 1

tablespoon, dried lavender may be substituted for 1/4 cup of

fresh

additional lavender sprigs for garnish, if desired

1 cup, sugar

5 cups, good-tasting water - divided use

1 cup, fresh-squeezed lemon juice

In a saucepan, mix the sugar with 2 1/2 cups of the water.

Bring to a boil,

stirring, to dissolve the sugar. Add the lavender to the hot

sugar syrup,

remove from heat, and allow to steep for at least 20

minutes - and up to

several hours, as desired. Strain; discard solids. Add the

lemon juice and

the remaining 2 1/2 cups of water. Stir - the color will

change. Chill, or

serve over ice. Garnish, if desired with sprigs of fresh

lavender.

 

 

 

Lavender Syrup

1 cup water

1 cup sugar

2 TB. fresh or dried Melissa lavender flowers

1 small piece of lemon rind, all white removed

Combine water and sugar and boil until sugar is dissolved.

Remove from heat and add lavender flowers and lemon rind.

Steep for twenty minutes and strain. Refrigerate.

 

Uses for lavender syrup:

 

Lavender Lemonade: For each drink, squeeze 1/2 lemon into

glass,

dropping lemon into glass after squeezing. Add 2 tablespoons

Lavender Syrup

and 1/4 cup water. Fill glass with crushed ice.

Lavender Wine Cooler: Pour two tablespoons of Lavender Syrup

into bottom of

goblet.

Add a slice of fresh peach and top with Vidal Blanc.

Variation: In place of peach, add two or three white alpine

strawberries.

Fresh Fruit & Lavender Cream:

Pour 1/2 cup Lavender Syrup over fresh cut summer fruit-

peaches,

nectarines, etc. and allow to blend for ½ hour.

To make cream, add two tablespoons Lavender Syrup to 1 cup

heavy cream.

Whip cream to soft peak and serve over fruit. Garnish with

fresh lavender

flowers.

 

 

 

 

 

Lavender Jelly

 

1/2 cup fresh Melissa lavender flowers

2 Tablespoons white wine vinegar

4 cups sugar

1 three-ounce pouch liquid pectin

 

Bring two cup water to boil- remove from heat and add

flowers-

steep for twenty minutes and strain. In heavy saucepan, add

infused water,

vinegar and sugar, bring to boil, stirring constantly for 10

minutes or

until;

sugar is dissolved. Add pectin, return to boil and boil for

one minute.

Remove from heat and skim off foam. Pour in hot sterilized

jars and seal.

 

 

 

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Version: 7.0.308 / Virus Database: 266.11.8 - Release Date:

5/10/2005

 

 

 

[Guest guest]

Yum!!

I bought a lavender plant at the garden center and it had a recipie for lavender

sugar cookies. It just said lavender, not culinary lavender. So, I would assume

that you could use what is growing in your yard. That is what I was going to use

to make my cookies.

Where did these recipies come from? I am always looking for new recipies with

fresh herbs

 

 

 

 

 

 

Sports - Sign up for Fantasy Baseball.

 

 

[Guest guest]

You are right. Just be sure no one has sprayed any bad chemicals on the

plants you use to cook with. I also wash the blossoms by putting them in a

seive to get rid of any water soluble stuff and any dust. There are, of course,

many different lavenders. Since I distill " grosso " , I use these flowers for

cooking too. Too much of it is bitter. I make a lemon-lavender pound cake

and infuse lavender blossoms in a sugar lemon syrup and strain the blossoms

from the syrup before pouring it over the cake.

Jan

 

In a message dated 5/11/2005 1:13:14 PM Pacific Standard Time,

angiewilliams18 writes:

 

Yum!!

I bought a lavender plant at the garden center and it had a recipie for

lavender sugar cookies. It just said lavender, not culinary lavender. So, I

would

assume that you could use what is growing in your yard. That is what I was

going to use to make my cookies.

Where did these recipies come from? I am always looking for new recipies

with fresh herbs