Lavender Recipes

 Basic Staples

Lavender Sugar

Prepare several cups at a time for use in many dessert recipes. Use dried buds from any English lavender.
2c granulated sugar
2 tbsp. dried lavender buds
Place sugar and lavender buds in a food processor or blender and mix for a few seconds until well blended. Store in an airtight container for up to a year.
Lavender Simple Syrup
2 c water
2 c sugar
4 tbsp. dried lavender buds (English lavender)
1 small piece of lemon rind, all white removed
Combine water and sugar in a sauce pan and boil until sugar is dissolved. Remove from heat; add lavender & lemon rind. Steep for 20 minutes and strain. Store in a closed glass container in the refrigerator. Makes 2 cups.

Herbes De Provence

3 parts each dried thyme and sweet marjoram leaves
1 part each: dried lavender buds, sweet basil, rosemary, and fennel seeds (crushed)
Add all herbs to food processor and process for about 2 minutes until well combined. Store mixture in airtight jar. Keeps for 1 year.

Savory Herb Butter

1 stick unsalted butter, softened
1 tbsp. fresh lemon juice
1 ½ tsp. lavender buds, chopped
1 ½ tsp fresh parsley, chopped
1 tsp. fresh lemon thyme leaves, chopped
Toss chopped herbs together and set aside. Blend softened butter and lemon juice, add herbs and mix well. Store covered in refrigerator for 2 weeks.

Lavender Vinegar

2 c red or white wine vinegar
2 tbsp. dried lavender buds
Add lavender buds to stainless steel sauce pan and pour the vinegar over the buds. Heat to boiling, remove from heat, cover and let steep for 15 minutes. Strain and chill the vinegar in a bowl. Transfer to a glass bottle with an airtight, non-metallic lid. Store in cool, dark place for up to six months. Makes 2 cups.

Lavender Marinade or Salad Dressing

¾ c Lavender vinegar
½ tsp. sea salt
¼ tsp. ground pepper
¾ c virgin olive oil
Wisk ingredients together in a glass or stainless steel bowl. Store in a glass jar with an airtight lid in a cool, dark place or refrigerate. Makes 1 ½ cups.

Lavender Citrus Dressing

¼ c orange juice
¼ c pineapple juice
2 tbsp. lemon juice
¼ c olive oil
1 tsp. dried lavender buds
¼ tsp. salt
¼ tsp. sugar
Whisk all ingredients together in a glass or stainless steel bowl. Mix well. Refrigerate in glass jar with airtight lid for 1 week. Makes 1 cup.

Beverages

Lavender Lemonade

1/3 c dried lavender buds
1 c water for lavender infusion
12oz. can frozen-concentrate lemonade

Bring the water to boil in a sauce pan. Remove from heat and add the lavender buds. Cover & let steep for 20 minutes. Strain out the lavender buds and let the lavender infusion completely cool. Add the frozen lemonade concentrate to a 10 cup pitcher, use the lavender infusion as part of the diluent to make the lemonade per container directions. Serve over ice & garnish with lemon slices or fresh lavender sprigs. Makes 8 cups of lavender lemonade.

Adult Lavender Lemonade

1 c lavender lemonade
2 oz. vodka or white rum
Make the lavender lemonade as above. Pour 1c lavender lemonade in a tall glass and mix in the spirits of choice. Add ice and garnish with a lemon slice, fresh lavender sprig, or mint leaf.

Lavender Wine Cooler

2 tbsp. Lavender syrup
Fresh fruit: peach, apricot, nectarine or pineapple slice; or 2-3 strawberries
Sauvignon Blanc wine
Pour the lavender syrup into bottom of wine glass. Add fresh fruit to the glass and top with the wine.

Earl Grey Lavender Tea

1 c Commercial Earl Grey Tea
1/3 c Dried lavender buds
Thoroughly mix the earl grey tea with the dried lavender buds. Store in an air tight container for up to one year. Use about 1 heaping teaspoon of mixture for brewing 1 cup of the tea.

Lavender Honey Milk Steamer

4 c whole milk
4 tsp. dried lavender buds
3 tbsp. honey
¼ tsp. vanilla extract
In a small sauce pan, heat the milk and lavender over medium heat until hot (but not boiling). Stir occasionally and heat for 15 minutes. Remove from heat and strain. Whisk in the honey and vanilla extract. Whisk vigorously to form froth. Pour into cups and serve immediately. Serves 4

Savory Choices

Pan Crusted Salmon with Lavender

2 ½ lbs. salmon fillet
1 lemon
1 tsp. Herbes de Provence
½ tsp. dried lavender buds
½ c finely ground pecans
Salt & pepper to taste
Spread olive oil lightly on a sheet of aluminum foil about twice the size of the salmon. Place the foil on a cookie sheet to transfer to the grill. Place the salmon in the center of the foil. Squeeze ½ of the lemon over the fillet. Sprinkle the herbs onto the salmon and spread the pecans evenly over the top.
To grill: place salmon on the foil on a gas grill, put cover down, turn flame to medium and grill for about 7 minutes. Turn the flame to low and place the foil over the salmon so that the top cooks evenly. Test for desired consistency after 5 minutes.
To bake: Preheat oven to 350degrees. Bake uncovered for approximately 15 minutes. Serves 6-8

Mushroom Barley Stew

1 large onion, diced
1 c carrots, diced
1 c celery, diced
4 tbsp. olive oil
2 tbsp. flour
6 c stock
1 tbsp. Herbes de Provence
3 cloves garlic
1/3 c pearl barley
2 c red or gold potatoes, diced
1 lb. green beans (fresh or frozen), chopped
1 14oz. can garbanzo beans, rinsed & drained
1 lb. mushrooms, sliced
Sauté onions, carrots, and celery in a large pot on medium heat in olive oil. Do not brown. Sift flour over sautéed vegetables. Use more flour if you like a thicker stew. Stir for 2 minutes. Add the stock, Herbes de Provence, garlic, barley and potatoes. Bring to a boil. Reduce heat to low and simmer uncovered until the vegetables are tender. Add the green beans, garbanzo beans and mushrooms and cook for another 8 minutes more. Season with salt and pepper. Serve with biscuits. Serves 8.

Roasted Vegetables with Herbes De Provence

2 fresh parsnips, peeled
3 fresh carrots, peeled
2 fresh beets, peeled
4 medium red potatoes, washed
1 bulb of garlic
1 medium onion
3 tbsp. olive oil
4 tsp. Herbes de Provence
Salt & pepper to taste
Preheat oven to 400 degrees. Chop vegetables into 1 ½ “ pieces. Remove and peel garlic cloves. Place vegetables and garlic in a roasting pan and coat with oil and Herbes de Provence. Place in preheated oven and roast for 35 minutes or desired doneness. (2 tsp. dried lavender buds can be used in lieu of Herbes de Provence). Dried Serves 6-8.

Roasted Pears with Bleu Cheese and Lavender

2 Anjou pears
Freshly squeezed lemon juice (1 lemon)
3 oz. crumbled blue cheese
¼ c filbert nuts, toasted and chopped
½ c dried cranberries
1 tbsp. Lavender Syrup
1 c apple cider
1/3 c dark brown sugar
8 oz. mixed baby greens or arugula
Preheat oven to 375 degrees. Peel the pears, slice lengthwise into halves and remove the core from each half using a paring knife, leaving a well for the filling. Trim a small slice off the bottom of each half so they won’t wobble. Toss the pears with lemon juice to prevent discoloring. Arrange pear halves, core up in a baking dish. Toss the crumbled blue cheese, dried cranberries and filberts together in a small bowl. Mix in the lavender syrup. Spoon the cheese mixture into the wells in the pear halves. Combine the apple cider and brown sugar; pour into the bottom of the baking dish. Bake for 45 minutes or until tender. Arrange greens on four salad plates and place individual pears on top. Drizzle with Lavender Citrus Dressing. Serves 4.

Sweet Choices

Lavender Scones

2 c flour
1 tbsp. baking powder
¼ c butter, unsalted
1/3 c sugar or lavender sugar
1 tsp. dried lavender, roughly chopped
2/3 c milk
Preheat oven to 425 degrees. Thoroughly sift the flour and baking powder together. Rub the butter into the flour mixture until it resembles bread crumbs. Stir in the sugar and lavender, reserving a few pinches to sprinkle on the top of the scones before baking them. Add enough milk to make a soft, sticky dough. Bind the dough together and then turn it out on a well-floured surface.
Shape the dough into a round, gently patting down the top to give a 1 inch depth. Using a floured cutter, stamp out 12 scones or simply cut into wedges. Place on a baking sheet. Brush the tops with a little milk and sprinkle with the reserved lavender and sugar. Bake for 10-12 minutes until golden. Serve warm with jam and lavender cream.

Really Fudgy Lavender Fudge

16 oz. chocolate chips
4 oz. sweetened condensed milk
1 tbsp. dried lavender buds
3 tbsp. unsalted butter
Finely grind lavender buds in a spice grinder or with mortar & pestle. Melt chips, milk and buds together in a double boiler. Add butter and stir until smooth and melted. Pour into a 9” X 9” pan, lined with waxed paper. Cover with plastic wrap and chill. Cut into 1” squares; sprinkle with additional lavender buds, if desired. Makes 1 ½ dozen.

Fresh Fruit and Lavender Cream

Pour ½ cup Lavender Syrup over 3 cups fresh cut summer fruit: peaches, nectarines, etc. and allow to blend for ½ hour. Serve Lavender Cream over fruit and garnish with fresh lavender flowers.
Lavender Cheesecake Bars
Crust:
2/3 c light brown sugar, packed
1 c chopped almonds
2 c flour
1/3 c unsalted butter, melted
Preheat oven to 350 degrees. In a food processor, mix brown sugar, almonds, flour and melted butter until crumbly. Save out 1 cup for the topping. Press the remaining mix into a 9’ X 13” pan. Bake the crust for 12-15 minutes.
Filling:
16 oz. cream cheese, room temperature
½ c granulated lavender sugar
2 eggs
2 tbsp. lemon juice
4 tbsp. milk
2 tsp. vanilla
1 tsp. fresh, dark English lavender buds, for garnish (optional)
Beat the cream cheese and lavender sugar until smooth. Beat in eggs, lemon juice, milk and vanilla. Pour into the baked crust. Mix the reserved topping with the fresh lavender buds; sprinkle the topping on the cream cheese mixture. Bake for 25 minutes. Cool and cut into squares and refrigerate. Serves 12.

Dark Chocolate Lavender Brownies

1 c unsalted butter
6 oz. bittersweet chocolate
1 tsp. dried lavender buds, finely ground
1 tbsp. dried lavender buds
2 c lavender sugar
4 large eggs
1 tbsp. vanilla extract
1 c flour
1 c chopped pecans
1 c semisweet chocolate morsels
1/8 tsp. salt
Preheat oven to 350 degrees. Microwave butter and bittersweet chocolate in a 2-quart glass bowl at HIGH 1 ½ minutes or until chocolate is melted, stirring mixture twice. Whisk in the lavender, sugar, eggs and vanilla. Toss together 1tbsp. flour, pecans and chocolate morsels. Stir remaining flour and salt into sugar mixture. Add pecan mixture and mix. Spread batter into a lightly greased 13” X 9” pan. Bake at 350 degrees for 30-40 minutes until brownies pull away from the sides of the pan. Cool on a wire rack. Cut into squares. Makes 24. Yummy with Lavender Cream.