Text Box: Lavender, Herbs & More Cooking & Crafting with Dried Lavender Text Box: Text Box: Dried Culinary Lavender Use for the recipes in A Taste Of Lavender cookbook and for the culinary crafting mixes in Lavender Sensations. Or add to your own recipes for desserts, casseroles or tea blends. Approximately 1 cup. $3.25 Text Box: Adding Dried Lavender to Recipes Lavender tastes very similar to rosemary, with a hint of citrus and can be substituted for rosemary in many recipes. The secret to cooking with lavender is: a little goes a long way. It has a strong flavor, so start with a small amount and add more to taste. Always use lavender that is labeled “For Culinary Use” in cooking. A few suggestions for adding dried lavender to your recipes are listed below: Use dried lavender as you would any other dried herb in casseroles, soups or stews. It’s best to grind the dried flower buds first in a clean coffee grinder then stir them into the dish, but remember to use it sparingly. For meat, fish or poultry, blend a mixture of 1 part ground, dried lavender and 2 parts garlic powder (or a mixture of garlic and onion powder), plus salt and pepper to taste. Rub on meat before roasting or grilling. Add 2 teaspoons of ground, dried lavender to any bread, cake or cookie mix or recipe, including yeast breads, layer cakes, pound cakes and sugar cookies. Mix and bake as directed. Text Box: Try the following recipes from A Taste of Lavender Note: Make sure the lavender you use for cooking has not been sprayed with pesticides. It should be labeled “for culinary use”. Women who are pregnant or nursing should not eat lavender. Helpful Hint: Grind several tablespoons of dried lavender buds in a clean coffee grinder and store in an airtight container for use in recipes requiring ground lavender. Text Box: Lavender Blueberry Muffins 1/2 cup granulated sugar 1/4 cup butter or margarine, softened 1 cup sour cream 2 teaspoons ground, dried culinary lavender 1 egg 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup fresh or frozen blueberries (unthawed) Grind lavender in a coffee grinder before measuring. Preheat oven to 375°. Beat sugar and butter in large bowl until well blended. Stir in sour cream, lavender and egg. In a separate bowl, combine flour, baking soda and salt. Blend flour mixture into sour cream mixture just until moistened. Fold in blueberries. Spoon batter into 12 greased muffin cups. Bake 20-25 minutes or until done. Cool 5 minutes in pan; then remove to wire rack.

Cooking with Lavender

A Taste of Lavender:

Delectable Treats with an Exotic Floral Flavor

 

This cookbook includes more than 60 delectable recipes for using dried lavender in main dishes, salads, soups, breads, desserts, beverages and more. A few examples are: Relaxing Lavender Tea, Lavender Corn Chowder, Lavender Melon Salad, Creamy Lavender Baked Salmon, Chicken & Lavender Pizza, Lavender Chocolate Brownies, Mini Lavender Cheesecakes and Lemon & Lavender Pound Cake. Delight your family and dinner guests by adding the deliciously distinctive taste of lavender to your cooking. Size: 8.5” X 5.5”, Soft cover, 60 pages, ISBN: 978-0-9790618-6-8.  Price: $6.95

 

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Text Box: Chicken & Pasta Alfredo with Lavender 3 cups uncooked penne pasta 3 tablespoons butter 1 large red bell pepper, cut into thin strips 2/3 cup chopped onion 3 cups chopped, cooked chicken 2 teaspoons ground, dried culinary lavender 1 teaspoon dried basil 1/2 teaspoon garlic powder 1 cup heavy cream 1/2 cup grated Parmesan cheese Salt and pepper to taste Cook pasta according to package directions. Drain and set aside. Grind lavender in a clean coffee grinder before measuring. Melt butter in a large skillet. Add bell pepper and onion and sauté until vegetables are tender. Add chicken, lavender, basil, garlic powder and cream. Simmer for a few minutes to thicken sauce. Stir in cheese. Add pasta and toss to coat. Serve with extra grated Parmesan cheese. Makes 4 servings.