Lavender Recipes

Lavender Hills of Kentucky, LLC

Delight your senses with the essence of lavender

Lavender Kir

4 oz. dry white wine, well chilled
1/2 teaspoon lavender syrup
1 sprig fresh lavender

 

Gently mix wine and lavender syrup together in wineglass. Across the top, drape the lavender sprig, flower side down, allowing the stem to extend beyond the glass like a lavender swizzle stick.

 

Citrus Lavender Martini

1 wedge fresh orange
2 fresh lavender leaves
1 1⁄2 ounces vodka
1⁄2 ounce Cointreau
1⁄2 ounce sweet and sour mix
1 tablespoon honey
1 packet of sugar in the raw

Muddle together the orange wedge and lavender at the base of the shaker. Add vodka, Cointreau and sweet and sour mix over ice in a shaker. Shake very well. Rim martini glass with honey and dip rim in sugar. Pour in the mixture and enjoy.

 

Honey Lavender Infused Champagne

 

1/2 cup granulated sugar
1/2 cup water
3 Tablespoons dried lavender
1/2 cup honey
1 bottle Champagne
additional honey

 

In a small saucepan, heat the sugar and water until sugar is dissolved. Steep lavender flowers in sugar water for 10-15 minutes. Strain; add honey to the sugar water.  Before serving, add 2 Tablespoons honey mixture to each champagne glass and fill with chilled champagne.

 

Lavender Mini Meatballs

 

1 lb. ground beef or beef/veal combo

1/2 cup finely chopped onion

1 large egg

1 piece of white bread soaked in milk

1 Tablespoon dried culinary lavender, ground

Salt and pepper

 

Combine all ingredients and mix lightly. Form into small meatballs. Cook meatballs over low heat and do not over brown. Set aside. Make lavender sauce and pour over meatballs and keep warm.

 

Lavender Sauce

 

1 stick butter

2 teaspoons of lavender

2 tablespoons of sugar

1/2 cup light cream

 

Melt one stick of butter.  Remove from heat. Grind 2 teaspoons of lavender, 2 tablespoons of sugar and add to butter. Let sit for 5 minutes then place pan over low heat and add 1/2 cup of cream and stir constantly until sugar is dissolved.

 

Herbed Goat Cheese Tart

1 8-inch pie crust

8 oz. mild goat cheese
1 cup cottage cheese
3 large egg yolks
1/4 cup flour
1 stick butter, softened
1 teaspoon dried Herbes de Provence
2 Tablespoons whole fresh herb leaves and flowers (e.g., thyme, marjoram, lavender, rosemary, chives and sage)

 

Preheat oven to 350 degrees. Pierce pie crust all over with fork, and bake until almost cooked, but still pale.  In food processor, mix cheeses, egg yolks, flour and butter until smooth. Blend in Herbes de Provence and spoon into pie shell. Bake 20 minutes or until filling is just set.

 

Sprinkle tart with fresh herbs and continue baking until filling is puffed and golden, about 20 minutes more. Serve warm.

 

Herbes de Provence Dipping Sauce

2/3 cup plain nonfat Yogurt
2 small Green Onions, chopped
1 Red Pepper, roasted, skinned and chopped
1 Tablespoon chopped Chilies
3 Tablespoon low-fat Mayonnaise
1 Tablespoon Herbes de Provence

Drain yogurt. Finely chop green onions in processor. Add half of roasted peppers and chilies. Process until peppers are finely chopped, scraping down sides of bowl occasionally. Add yogurt, mayonnaise and Lavender Herbes de Provence and blend. Add remaining peppers and process slightly until peppers are coarsely chopped. Season with salt and pepper. Transfer to bowl. Chill at least 30 minutes and up to one day to blend flavors. A delicious dipping sauce for artichokes, this sauce is also great with asparagus, grilled tuna, salmon, chicken or flank steak.

 

Lavender Cured Wild Pink Salmon

Salmon Cure:

3 lbs pink salmon fillet

1/2 cup coarse sea salt

1/2 cup sugar

2 Tablespoons dried lavender

1 1/2 teaspoon white peppercorns, freshly cracked

 

Select a baking dish that is large enough to allow the salmon fillet to lay flat. Line it with a piece of plastic wrap large enough to fold over the fillet.   Combine the salt, sugar, dried lavender and cracked pepper.  Sprinkle 1/4 of this mixture into the lined baking dish and put the salmon on top.  Sprinkle the remaining salt and sugar mixture over the salmon.  Fold the plastic wrap over the fish and place a slightly smaller baking pan on top.  Weigh down the top pan with several large cans.

 

Turn the fish over every 6 to 8 hours.  Leave refrigerated for 12 to 18 hours.  When the salmon feels firm but not hard, remove it from the brine, rinse it under cold running water and pat dry.  Slice or dice the salmon into bite sized pieces and toss with lavender syrup to taste.

 

Lavender Syrup

1 cup sugar

1 cup water

1/4 cup dried lavender

 

Combine the sugar, water and lavender. Bring to a boil, then simmer uncovered for 10 to 15 minutes.  Remove from heat and allow to cool.  Leave the lavender in the syrup until cool and then strain.  Keep the syrup refrigerated until needed.

 

Lavender Harvest Fudge

2 cups (12 oz.) good chocolate chips

1 tin (300 ml) sweetened condensed milk

1 tablespoon dried Lavender flowers (3 tablespoons fresh) ground finely

 

Melt everything together in a double boiler. Add 3 tablespoons butter. Stir until smooth and melted.  Pour into a pan lined with wax paper (approximately 9" x 9").  Cover with plastic wrap. Chill overnight.

 

Honey Lavender Caramels

 

1 cup milk
1 1/2 cups heavy cream
2 teaspoons dried lavender buds
3/4 cup unsalted butter
3/4 cup honey
1 3/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt

Grease a 9x9 pan with butter and then line with wax or parchment paper.

Place the milk, heavy cream and lavender buds in a medium saucepan and bring to a boil. Once boiling, turn off the heat and let the lavender steep for 30 minutes. Strain through a fine mesh sieve, reserving the liquid. You may now discard the lavender. Measure the liquid; you should now have approximately 2 cups.

Combine all of the ingredients except the vanilla and salt in a deep saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a full boil. When the mixture reads 240 degrees on the candy thermometer, begin stirring constantly until it registers 248 degrees, about 20 minutes total.

Immediately remove from heat, stir in the vanilla and the salt, and pour into the prepared baking pan. Cool the mixture completely until it is firm, at least 1-2 hours in the refrigerator. Invert the caramel onto a cutting board and turn glossy side up. Cut into 1 inch squares and store in an airtight container between layers of parchment paper.

 

Chocolate Lavender Truffles

1 cup heavy cream
1 teaspoon dried lavender florets
12 ounces bittersweet chocolate
1 cup unsweetened cocoa

 

Grate chocolate. Bring cream and lavender to a simmer for one minute, then strain. Add cream to chocolate and stir to melt. Mix well. Chill at least 3 hours. Roll into 1 inch balls, roll in cocoa.