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16 Comments:
It is lovely in shortbread. This is the recipe that I use from Jerry Traunfeld's Herbfarm Cookbook
Lavender Shortbread
8 Ounce butter, chilled and cubed
4 teaspoon fresh lavender
1/2 Cup sugar
2 Cup Flour
Instructions: Preheat oven to 300 degrees. Pulse the sugar and the lavender together in a food processor. Add the flour and the chilled cubed butter and process until it resembles course sand. Turn it out onto parchment and gather it into a cohesive dough. Roll the shorbread into a 12x9 inch rectangle, 1/4 inch thick. Cut dough into desired shapes, leavng in place. Bake for 22 to 25 minutes, the underside should be just slightlr darker than the top. After removing from oven, re-cut shapes, but leave cookies on sheet to cool.
ChefDJen at 10:40AM on 06/12/09
try adding some to sun tea while its brewing, a light taste and no sweetner needed.
huneybumper at 11:11AM on 06/12/09
@ChefDJen - can the lavender be used straight from the garden, or does it need to be dried, first? Also, I understood there was a type of lavender that is good for culinary use and another type that really isn't. Do you have any comments?
bareneed at 11:28AM on 06/12/09
The complete dish is a pavlova topped with lavendar whipped cream and raspberries.. However, lavender whipped cream and raspberry would be excellent on its own.
NYBITECLUB at 11:53AM on 06/12/09
@bareneed - good question, i'm not sure if mine is ornamental or culinary... it's the second season in the garden, so there's no chem fertilizers or spray on the plant.
i'm interested in savory or salad applications as well.... thank you...
pooch at 12:12PM on 06/12/09
We occasionally use a meat rub that has a prominent lavender note. It's great for steaks on the grill. Try substiting a little lavender for rosemary in a dish. Just use less until you aquire a taste for it.
Lavender syrup or cordials are nice too. Add a splash to fresh lemonade with a sprig of mint for a refreshing flavor change.
CJ McD at 12:15PM on 06/12/09
I just saw a lavender sorbet on Sidewalk Shoes...http://sidewalkshoes.blogspot.com/...
sammie at 12:20PM on 06/12/09
Go make any kind of fresh fruit pie (peach and lavender are great), and add a teaspoon or two crushed lavender to the fruit mixture. It really brings out the floral scent and flavor out of the fruits.
sousvide at 1:26PM on 06/12/09
@bareneed I use it straight from the garden. It's best just before it blooms.
English lavender is the best for cooking.
I've also used lavender for simple syrup to add to tea or cocktails and I have made lavender infused vodka (the flavor of the vodka is intense, a little goes a long way).
ChefDJen at 1:42PM on 06/12/09
Lavender Lemonade:
1 tray ice cubes
1/4 cup dried lavender
2 cups boiling water
3/4 cup white sugar
8 lemons
5 cups cold water, or as needed
DIRECTIONS
Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!
Martini Me at 3:54PM on 06/12/09
Yum. I am so sorry mine died last year.
I do shortbread, lemonade, infused bourbon, in jam and jelly (dandelion and lavender is awesome, so is raspberry/lavender) on chicken and pork with citrus and honey, syrup (for everything from drinks to soaking for cakes), flavored butter, in a sweet cheese dip, to soak apples in before I dry them, lemon cakes, and in the water when I steam zucchini.
Now I am craving some! Time to poke around the market I guess.
sadiepix at 4:09PM on 06/12/09
This lavender farm on Maui has a good website with info, recipes, and products available by mail, including numerous culinary items. The lavender lilik'oi (passion fruit) jelly is wonderful.
http://www.aliikulalavender.com/
salpico at 5:26PM on 06/12/09
I made a lavender creme brulee a few years ago that was really good. (I know that creme brulee is somewhat out of fashion with the chi chi crowd but I still like it.) Anyway, I couldn't find the recipe, but it was a pretty standard one except that you warm some of the cream and steep a small amount of flowers in it for about 5 minutes. Let it cool before continuing. I also recall that the amount of flowers didn't seem like much, maybe a tablespoon or so, and that the cream didn't taste very lavender-y when I strained it. But the end result was subtly flavored. My very snooty neighbor (we had her over for dinner as a thank you for a favor) was quite impressed.
As a side note, I am really racking up the $$ because you guys keep posting all these fabulous things to order! Now I have to get some of that lavender/passion fruit jelly! Got to love the interwebs!
arjava at 6:23PM on 06/12/09
Honey infused lavender is very nice on french bread with a little feta.
smallkitchen at 6:45PM on 06/12/09
I made lavender custard once. I don't remember exactly how I did it, but I may have simmered the lavender flowers in either water or the milk used to make the custard. It had a very subtle, sweet mellow flavor.
yayfood at 11:14PM on 06/12/09
Lavender creme brulee, lavender ice cream, yummy
julie527 at 10:11PM on 06/15/09