Tag: recipe

Lavender Chips Lavender Chips

Lavender Chips

Lavender Chips

by Cristin McDonnell

This is an Armenian recipe for chips called lavash.  The recipe for lavash is from allrecipes.  I found a recipe for the lavender seasoning at Discover Lavender, a blog for cooking with culinary lavender.  When I saw that the recipe included dried seasoning, I went ahead and came up with my own recipe to top the lavash with.

Lavender Seasoning
1 tbsp. dried culinary lavender
1 tsp sea salt
1-2 cloves of garlic

Roast the one tablespoon of dried lavender in a pan on the stove for about 30 seconds.  Add all of the ingredients in to a food processor. Process them until the garlic is finely chopped.
Make the dough for the crackers/lavash. (I cut the recipe in half and it made four large crackers.)  Once you have rolled the dough out, lightly sprinkle the dough with the lavender seasoning and bake.  You can leave the lavender lavash whole or break it up into pieces.  These crackers are delicious dipped in hummus.

Three Varieties: Lavender Lavash, Sea Salt, & Lavender and Rosemary
Three Varieties: Lavender Lavash, Sea Salt, & Lavender and Rosemary

*I made three varieties: one plain with sea salt, the  lavender lavash, and I added fresh rosemary to the lavender seasoning.  The lavender seasoning on its own was the favorite.

 

Source:

Allrecipes.com

Lavender Cookies

Lavender Cookies

Lavender Cookies

Absolutely delicious cookies! The dough of these cookies…amazing! If you make homemade ice cream and are looking to infuse your ice cream with cookie dough, this is the cookie dough to use.  According to The Flavor Bible, lavender pairs well with cream dishes. You could infuse vanilla or lemon ice cream with this cookie dough.  Or just make these sweet treats and serve them with an orange sorbet.

Ingredients
2/3 c superfine sugar
2 sticks of unsalted butter
1 egg
1 1/4 c self rising flour
1 tsp culinary grade dried lavender

Preheat oven to 350º. Cream 2/3 cup superfine sugar minus one tablespoon and one cup of unsalted butter. Add one egg and beat well. Stir in 1 1/4 cup self-rising flower and one tablespoon fresh lavender flowers (or one teaspoon dried.) Make into ball and chill dough for a couple of hours. Drop by teaspoonfuls on parchment paper. Bake for 10-15 minutes or until light golden with brown edges. Sprinkle the remaining tablespoon of sugar on top. Store in airtight tin.

Lavender focaccia

Lavender Focaccia

Lavender Focaccia

Lavender focaccia bread is great served as an hors d’oeuvres.  If you are looking for a fun addition to your holiday meal, this is it.  It can be served plain and dipped into olive oil or if you have made a chicken or a turkey, it turns that bird into an incredible sandwich! Besides incredible flavor, there are always health benefits to cooking with lavender.

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The ingredients

Ingredients:
1 1/2 c.  warm water
2 tsp dry yeast
4 c. flour
1 tbsp dried lavender
2 tsp sea salt
1/4 c.  olive oil
1 tsp minced garlic

Begin by making a sponge of ½ cup warm water and 1 tsp dry yeast. Mix and allow to sit for 10 minutes or until foam forms. Add ¾
c. flour and 1 tsp minced garlic and stir until smooth. Allow to sit in a warm place for 45 minutes, covered. Read a favorite novel as you wait.

Dissolve another tsp of dry yeast in 1 cup warm water. Mix into the sponge. Add ¼ cup olive oil, 2 tsp sea salt, and 1 to 3 T chopped dried lavender flowers. Then slowly add 3 ¼c. flour, stirring. Knead until smooth. Allow to rise, covered, for one hour. Make a phone call to someone you haven’t talked to for a long time as you sip your beverage and wait.

Turn dough onto oiled baking sheet, spread with fingers until 11 x 17 inches. Cover with cloth and let rise one hour. Another time to do something you don’t give yourself time to do—you get the idea!
Press fingers into top every few inches, leaving indentations. Bake at 425° for 35 minutes. Allow to cool, then slice.

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Lavender focaccia bread sandwich

This makes a great hors d’oeuvre, and you will enjoy it all the more for the making of it..

Pick early in the day.

Squash Blossom Recipe

Squash Blossom Recipe

One of my all-time favorite summer treats is fried squash blossom. I grew up on a small farm in the Midwest, and summers always brought that special evening that happened perhaps two or three times a summer, when my mother served only corn-on-the cob, garden fresh tomatoes—and fried “pumpkin” blossoms (for we did not have anything we call “squash” or “zucchini”!)

She collected the blossoms early in the day, rolled them first in whisked egg and then saltine cracker crumbs before frying them. This created a delicious, crusty kind of blossom. I have adapted this recipe for the California palate:

Like my mother, you will want to collect the blossoms early in the day when they are open. Carefully pinch out the pistol, brushing away any ants (you are not the only one who loves blossoms!) Store the blossoms gently wrapped in paper towels tucked into a plastic bag in the refrigerator for two or three days, or until you have enough to fry up.

When you are ready, break an egg into a saucer and whisk with a fork. Put a small piece of aged Gouda or a great cheddar in the blossom, twist the end of the petals, and roll first in the egg, and then in organic corn meal. Fry in butter, coconut oil, or olive oil until just golden.

This is a delicious and nutritious way to dispatch the offerings of over-productive zucchini plants, which all zucchini seem to become after a month or so of eating sautéed zucchini, stuffed zucchini, zucchini bread, steamed zucchini. (My brother still living in the Midwest describes this as the season that you never leave your car door unlocked in town—unless, of course you want a bag of the surplus!) In fact, fried squash blossoms are my favored way to partake of this plant!

Baked Chicken or Turkey

Lavender Roasted Thanksgiving Bird
Lavender Roasted Thanksgiving Bird

Baked Chicken or Turkey

An easy way to bring the taste of Provence into your kitchen is to stuff a chicken or turkey with our cooking stems. Soak the stems for at least 30 minutes in water. Meanwhile, wash the bird and then rub salt and olive oil into the skin and body cavity. Put a small handful of the soaked stems into the body cavity along with a lemon halved, three crushed cloves of garlic, a sprig of rosemary, and a handful of thyme. Bake in preheated oven at 400º until the chicken or turkey tests done.

Savory Roast with Lavender

Savory Roast with Lavender

Meat is wonderful seasoned with lavender. One of my favorite ways to cook a pork roast is to insert garlic cloves into the roast (and this works with beef as well) and then roll the roast in a mixture of flour, salt, pepper, and a handful of loose lavender flowers. Go light on the flowers at first. A little goes a long way! Bake at 325º until the roast tests done.

Lavender Shortbread

Lavender Shortbread

Lavender shortbread is the essence of the English, and is great served with tea.

Preheat oven to 325º. Beat together 1 cup sugar, 2 teaspoons lemon zest, and 1 cup unsalted butter, but do not over beat. Shortbread takes a light hand! Sift 3 cups of flour with 2 teaspoons lavender buds, pressing the buds through the screen. Add 3 cups flour and stir into the creamed sugar until just mixed. Press lightly into a pie pan. Bake for 35 minutes or until golden. Score, then allow to cool before cutting.

Lavender Limeade

Lavender Limeade

This recipe initiates you into cooking with lavender! I love to watch people’s expressions as they cautiously take the first sip— and then look at me in amazement! Next thing you know, they are telling me: this is a product! Why don’t you bottle it?

It is easy to make, and delightful to serve on a hot summer afternoon:

Heat 1 1/2 cups of sugar, 2 cups of water, 1/4 cup of dried lavender flowers and the zest of a lime until the sugar has dissolved. Cool and strain. Use to sweeten the juice of eight limes. Add four cups of water and serve on ice.

Lavender Cannellini Bean Salad

Lavender Cannellini Bean Salad

A surprising salad for picnics or a light lunch.
Marinate together for at least 30 minutes: 1 large onion, chopped, 2 small sage leaves, chopped, 3 small cloves garlic, crushed, 1-2 teaspoons dried lavender, 2 tablespoons maple syrup, six tablespoons virgin olive oil, two tablespoons balsamic vinegar, juice of one lime, 1 teaspoon course grain mustard. Stir in 3/4 pound cooked cannellini beans, 1/4 cup chopped Italian parsley and allow flavors to penetrate beans.