Lavender Recipes

MORE RECIPES

Grilled Lavender and Fresh Basil Salmon

Lemon Lavender Butter Cookies

Lavender Sugar

Creamy Lavender Vinaigrette

Pork Chops de Provence

Fairy Cakes
(shown above)

Cake

1 yellow cake mix (your favorite brand)
1 T culinary lavender

Icing

1/4 cup milk
1 T culinary lavender
3/4 - 1 cup confectioners sugar or Lavender Sugar

Place a paper cupcake liner in each tin of a cupcake baking pan. Prepare cake mix according to package direction and add 1 tablespoon culinary lavender to the batter. Mix well and pour into prepared cupcake tins. Fill each tin only 1/4 full. Bake in preheated oven (see package directions) for about 10 minutes. Check with wooden toothpick to make sure cake is done (the pick will come out clean after inserted into middle of cake). May need to bake a couple of minutes longer depending on your oven. Remove from oven when done and cool on racks with paper liner intact.

Once cool, remove cakes from paper cupcake liner. Dollop some of the prepared icing on each cake and immediately sprinkle with a few culinary lavender flowers or garnish with fresh lavender flowers if available. (Best if you place the icing while the cakes are still just a little bit warm)

Grilled Lavender and Fresh Basil Salmon

4 fresh salmon steaks or fillets

For the Marinade:

1 tsp culinary lavender
5 fresh basil leaves, chopped
2 T soy sauce
2 T lemon juice (preferably fresh squeezed)
1/3 cup olive oil

Combine ingredients for marinade to use for basting while grilling. Place salmon on a hot, lightly oiled grill with the skin side down. Baste frequently while grilling. When salmon is done, pour remaining marinade over fish. Serve with rice and garnish with fresh lavender (optional).

Lemon Lavender Butter Cookies

1 T culinary lavender
1-3/4 cups sugar (divided 1/4 cup + 1-1/2 cups)
4 sticks butter, softened
1/4 cup lemon juice
1 egg
6 cups all-purpose flour
Garnish: fresh lavender (optional)

Process culinary lavender and 1/4 cup sugar in a food processor or blender until well blended.

Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1-1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and lavender-sugar mixture, beating until blended.

Shape dough into 1-inch balls and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar.

Bake at 350º for 8 to 10 minutes or until lightly browned. Cool on wire racks. Garnish if desired. Yields 6 dozen

Pork Chops de Provence

Pork Chops
Herbes de Provence
Olive Oil (for frying only)

Before grilling or frying, sprinkle Herbes de Provence over one side of each pork chop. Place "Herbes" side UP on grill or in frying pan that has been heated on medium high heat. Sear meat then turn over. Sprinkle cooked side of meat with Herbes de Provence. IF FRYING: Cover, turn heat to medium low, and continue cooking until done, turning one more time during cooking. (Cooking time depends on desired doneness and thickness of the pork chops) These are the best pork chops... and so tender! Try it!

Creamy Lavender Vinaigrette

3/4 cup sour cream
1/3 cup red wine vinegar
1/3 cup honey
1/3 cup olive or grapeseed oil
1 tsp lemon juice
1 tsp Herbs de Provence
1½ tsp culinary lavender (ground to a powder or whole depending on your preference--powder form will allow more flavor for this recipe)

Combine all ingredients in a pint jar and shake well. Stores well refrigerated for 3-4 days.