“The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. The Lavender Cookbook contains more than 120 delectable recipes infused with the freshness of lavender, offering new options for tasty appetizers, satisfying soups and salads, enticing main courses, and luscious desserts and baked goods. Included are recipes for such dishes as Butternut Squash Bisque with Lavender Cider Cream; Avocados and Pears with Raspberry-Lavender Vinaigrette; Grilled Lavender-Honey Breast of Chicken; Cold Cucumber Soup with Stuffed Zucchini Blossoms; Petite Lavender Scones; Raspberry-Blueberry Bread Pudding; and many more savory combinations using one of the earth’s most delightful flavors. These simple yet elegant recipes can be incorporated easily into the daily menus of any home cook who loves new tastes, fresh ideas, and delicious food.”
I’d never cooked with lavender before and The Lavender Cookbook is full of tempting sweet and savory recipes! There are also basic recipes to bring lavender to the table by incorporating lavender into your everyday cooking~ adding it to butter, creme fraiche, syrup, and sugar to add to your baking, drinks and desserts.
So many recipes and so little time. . .
On my ‘to make’ list:
Lavender Pecan Chicken Skewers, Petite Lavender Scones, Lavender Apple Rhubarb Crisp, Shrimp with Lavender Honey Marinade, Olive Lavender Country Bread, Lavender Honey Custard Ice Cream, Lavender Blueberry Banana Bread, Risotto-Style Yukon Gold Potatoes with Lavender and Rosemary!
The recipes in The Lavender Cookbook are creative without being overly complex and were developed using dried culinary ‘Provence’ lavender buds, which have a gentle lavender flavor that’s not bitter, medicinal or perfumey.
We indulged in Chocolate Lavender Brownies~ a moist & rich brownie. I used Hershey’s Special Dark Cocoa, a blend of natural and Dutched cocoas.
Grind your lavender buds in a spice grinder (or coffee grinder used only for spices), to release more of the essential oil, and to increase the lavender flavor in recipes.
The small amount of lavender adds a wonderful & subtle flavor to the chocolate that you can’t quite identify. I encourage you to experiment with your favorite brownie recipe and boost the flavor factor by adding 1 teaspoon of dried culinary lavender!
Add the lavender buds to a spice grinder with 1 tablespoon of sugar and grind until fine. Add to your other dry ingredients and proceed with your recipe.
Moist, rich, and chocolaty with
the barest hint of lavender~
I bought a bottle of Lorina Sparkling French Lemonade to enjoy here to quench my thirst for flowers. I removed the label and saved the bottle to reuse since I am a hoarder and loved the French lettered embossing :)
It seemed appropriate to refill the bottle with Lavender Lemonade and tote it along for a French lavender picnic!
Treat yourself to some Lavender Syrup~
A wonderful addition to lemonade, ice tea, or cocktails where simple syrup is called for. The syrup will keep for up to 2 weeks in the refrigerator. For lemonade replace a portion of the sugar with lavender syrup.
1 cup water
1 cup sugar
2 tablespoons fresh or dried culinary lavender
Boil water & sugar until sugar dissolves. Remove from heat and stir in lavender and lemon zest. Let steep for 20 minutes. Strain into a container with a tight-fitting lid and refrigerate until needed.