Cooking with Lavender

There are many species of lavender, but we have found that the “Provence” variety seems to be the lavender of choice for culinary purposes.  The darker the flower or bud, the stronger the flavor.   Provence has a lighter flower which produces a mild and subtle flavor and is preferred by most chefs who cook with lavender.

We recently had the pleasure of meeting Magdalena Bassett who is the author of “Cooking and Baking with Lavender”.  Her cookbook features recipes including cookies and cakes, to vegetables, fish and meats.  She has been kind enough to allow us to share some of her recipes with you.  We are certain that you will enjoy them all!

Lavender Sugar

You can easily make your own lavender sugar.  Use it in your kitchen or give as gifts in decorative jars

6 cups sugar
6 teaspoons dried lavender buds

Grind the lavender buds in a grinder or a mortar. (Coffee grinders work well for this)   Mix with sugar.  Store in airtight jars.  It will be ready to use after 4 weeks.

Alternative methods:  There are several ways to make lavender sugar.  If you have fresh lavender flowers on a stalk, cut the stalk off and place the flower spike in a jar.  Cover with sugar.  Shake every few days. It will be ready to use after 4 weeks.  Another way is to place whole buds in sugar, either fresh or dry, and sift them out before using in a recipe.

Lemonade with Lavender

We have found this lemonade to be a very refreshing treat, especially during the warm spring and summer months. The surprising flavor is elusive and yet quite unforgettable.

3 large lemons
1 large pitcher of ice cold water with ice
½ cup boiling water
4 tablespoons sugar
½ teaspoon lavender in a tea ball

Squeeze the juice from 2 lemons. Slice the third lemon thinly.  Combine the boiling water with lavender, let steep 3 minutes, remove lavender and add the sugar and dissolve.  All to the pitcher of ice water along with the sliced lemon.  You may want to adjust the amount of lemon juice and sugar to taste.  Serve chilled.

 Roasted Potatoes with Herbs of Provence

This is a delicious dish and makes a wonderful presentation.
4 medium potatoes
1 teaspoon salt
½ teaspoon pepper
1 teaspoon herbs of Provence
1 tablespoon of olive oil

Cut the potatoes into wedges lengthwise.  In a medium pot, bring salted water to boil, add potatoes and cook 10 minutes.  Do not overcook. Drain potatoes.  Drizzle potatoes with olive oil, sprinkle with herbs, salt and pepper and toss to coat evenly.
Transfer to a cookie sheet.  At this point the potatoes can wait until you’re almost ready to serve.  Place under the broiler and broil 5-10 minutes until the edges start browning.  Serve immediately.
 

 Roasted Pork Chops
with Herbs of Provence
4 large pork chops
1 tablespoon herbs of Provence
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons butter

Rub the meat evenly with the herbs and spices, cover and place in the refrigerator for 2-4 hours.  Preheat the oven to 475 degrees.  Place the pork chops on a roasting rack, and cover with foil.  Bake 17 minutes, remove the cover, turn over and lower the oven temperature to 350 degrees.  Bake 10 minutes longer or until the center of the chop is not pink.  Melt the butter and drizzle over the chops.  Place under the broiler and lightly brown the tops.  Serve with roasted or mashed potatoes and a salad.

Chocolate Chip Cookies with Lavender

These cookies are legendary with Magdalena and her family!

1+1/4 cups butter or margarine
1+1/2 cups white sugar
½ cup lavender sugar
2 eggs
2 teaspoons vanilla
2 cups flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped nuts
1 cup chocolate chips

Preheat the oven to 350 degrees.  Do not grease the cookie sheets. 
Cream butter with sugars.
Add eggs and vanilla and mix.

Combine the flour, baking soda, salt and cocoa, and add to the butter-egg mixture.  Whip well about 1 minute.  Add nuts and chocolate chips.  Mix well, spoon plum-sized balls of dough onto the cookie sheets about 3 inches apart.

Bake 12-15 minutes until the cookies look puffy with cracks on top. Do not over bake.  Cool 1 minute on the cookie sheet, then transfer to a cooling rack until firm.  They keep well stored in airtight containers in a cool place.

Lavender Pecan Crisps

This is a favorite of everyone who visits the farm and our most popular cookie!

2 cups sugar
2 cups butter
3 cups flour
1 tsp. cream of tartar
1/2 tsp. salt
2 tsp. soda
4 cups corn flakes
1 cup chopped pecans (toasted)
6 tsp. ground lavender

Cream sugar and butter. Add dry ingredients, then fold in corn flakes
and pecans. Spoon onto cookie sheet and bake at 350 degrees for 20 minutes.


Lemon Poppy Seed Bread

This recipe is so moist! The lavender compliments the lemon extremely well. A perfect summertime bread with light lunches. You'll also want to try the lavender lemonade.

1 lemon cake mix
1 pkg. instant lemon pudding
1 cup water
3 beaten eggs
3/4 cup oil
1/2 cup poppy seeds
4 tsp. ground lavender

Mix all ingredients together and beat for 3-5 minutes, then bake at 350 degrees for 45 minutes


Lavender Mint Chip Cookies

The mint chips, lavender and chocolate in these cookies create a new and very interesting flavor.

1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1/2 cup chopped pecans
1 cup Andes Creme De Menthe baking chips
6 tsp. of ground lavender

Cream butter and sugar. Add eggs and vanilla, mix. Combine the flour, baking soda, salt, cocoa and ground lavender. Add to the butter- egg mixture- beat well for one minute. Add pecans and chips.

Mix well, and spoon onto un-greased cookie sheet 3 inches apart. Bake at 350 degrees for 12-15 minutes until the cookies look puffy with cracks on top. They should fall and flatten as soon as you take them out of the oven. Do not over bake.