Sunday, July 28, 2013

a final farewell...

today ends lavender week, i hope we have inspired you to get out and try something new:

from gathering and drying your own lavender...

to scenting your sugar...

or infusing your honey

to trying new lavender recipes from morning...

i have to say this thing was huge and puffy and golden, as i turned to grab the camera you can see the steam escaping the last pic and the edges curling in just like the water hit the wicked witch of the west and pouf it was just gone... but omg it was surreal tasting to me, i was beyond smitten to start my day like this!

it was so good i made it twice more, really tried to show you the puffy golden before implosion... it may not be photogenic, but let me assure it has enough wow and pizazz to carry you through the day with lavender smiles~


lavender dutch baby with lavender blueberry syrup

1/3 cup lavender sugar
1 tablespoon of dried lavender
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces

Put 10″ skillet on middle rack of oven and preheat oven to 450ºF. Stir together sugar and zest in a small bowl. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin). Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lavender sugar.




Asparagus Lavender Soup with Lemon Cream

Soup Ingredients:
3 lbs Asparagus, fresh
2 Tbsp Olive Oil
1 1/2 Tbsp Unsalted Butter
2 medium White Onions, chopped
2 medium Russet Potatoes, cubed
1 cup Rice
1/4 cup fresh Parsley, chopped
1 tsp fresh Thyme, chopped
1 tsp dried Lavender, finely chopped
6 cups chicken Broth
1/4 cup dry White Wine
1/4 cup fresh Lemon Juice
1 tsp fresh Lemon Zest
1/2 tsp Black Pepper
1/2 tsp Sea Salt

Lemon Lavendar Creme Ingredients:

1/2 cup Creme Fraiche
2 Tbsp fresh Lemon Juice
1/2 tsp fresh Lemon Zest
1/4 tsp dried Lavender, finely chopped

Wash asparagus & remove rough parts. Cut into 2" pieces, reserving the tips. Bring about 2 cups of water to a boil and drop the reserved tips in for about 1 minute to bring out bright green color. Drain, rinse with cold water to stop cooking, pat dry with a towel and set aside.

Heat Olive Oil & Butter in large stockpot. Toss in onions to saute until translucent. Stir in potatoes & rice cook about 5 minutes. Add in 2" asparagus pieces, thyme, lavender and parsley, as well as chicken Broth. Bring to boil & allow to simmer about 10 minutes.

Use handheld mixer, immersion blender or food processor to cream together the hot mixture until relatively smooth and creamy. Stir in wine, lemon juice, lemon zest, pepper & salt. Allow to simmer on low approximately 5 minutes.

To make Lavender Lemon Creme: Mix creme fraiche with lemon zest, lemon juice and dried lavender. Chill until ready to use.

Pour into separate bowls & swirl in or drizzle lavender lemon creme on top of each bowl of soup. Garnish with reserved asparagus tips and enjoy!

(i have to say this is an excellent THICK filling and delicious soup, i also think its beautiful~)


to night...

sometimes you just can't get good pics because you are too hungry and its already late and you want to eat, but this was the best chicken i have had in a LONG time, so loved this recipe~


grilled lavender honey breast of chicken

3/4 C. white wine vinegar or lavender wine vinegar
1/4 C. grated lemon zest
1/2 C. fresh lemon juice
1/4 C. extra virgin olive oil
1/4 C. honey or lavender honey
1 T. dried culinary lavender
1 1/2 t. fresh lime juice
1 t. sea salt
1/4 t. black pepper
8 boneless chicken breasts

In a large bowl, mix the vinegar, lemon zest, lemon juice, honey, lavender, lime juice, sale and pepper. Add chicken and coat. Cover and refrigerate for 4 hours.

Preheat a grill to medium. Remove the chicken from the marinade and place, skin side down, on the grill. Cook, turning every 5 minutes and brushing with the marinade,for 15 minutes or until no longer pink when tested with a sharp knife. Discard any remaining marinade


Mediterranean orange and lemon salad with lavender vinaigrette

romaine lettuce
1/2 cucumber cut thin
1/2 red onion cut thin
1 orange peeled and thinly sliced
1 lemon peeled and thinly sliced
lavender vinaigrette

lavender vinaigrette

2/3 extra virgin olive oil
1/3 c balsamic vinegar
1/2 t salt
1/2 t lavender


be it a scrumptious salad...


provencal green salad with lavender encrusted baked goat cheese

garlic croustades
8 oz log goat cheese cut in 1/2 thick slices
1 c olive oil
1 1/2 c panko
1 1/2 T ground lavender
8 cups mixed greens
nicoise olives

combine cut goat cheese and oil, cover and refrigerate for at least 30' up to several days.

preheat oven to 400.

transfer goat cheese to colander and let the oil drain off into a mason jar. i added lavender to my oil prior to marinate.

mix bread crumbs and lavender, roll cold cheese slices to coat, place on baking sheet and bake 5-10', until lightly browned but still have their shape.

prepare you dressing, toss with salad and top with warm goat cheese, olives and croustades.

lavender dijon dressing

1/2 c olive oil
2 T red wine vinegar
2 T dijon mustard
2 T lavender
3/4 t sea salt
1/2 t minced garlic
1/4 t pepper

shake in mason jar, i placed in microwave for 30 seconds and served warm. we licked out plates...


to a delicious dessert...


blueberry lavender tart

baked lavender crust

lavender sugar
whipping cream
culinary lavender


or find some fresh new reading...

whatever you taste buds desire, lavender can turn the ordinary to extraordinary, i hope you have enjoyed this week with us, just like this cute little fox i hope you too can take the time to taste and admire the lavender...

home is where the boat is

once upon a plate

rattlebridge farm

sidewalk shoes


  1. Oh em gee...I think I sprung my pinning finger!

    SO many delicious recipes, I don't know what to cook up first! Thank you for providing the recipes for my surplus lavender~ your Dutch Baby with Blueberry Lavender Syrup will definitely be on our table!

    And your soup ART is as beautiful as I bet delicious with your lemon cream! Tart love and then goat cheese, I'm famished!

    I adore your fox stopping to smell the lavender~ beautiful mosaic!

    Thanks for organizing The Novel Bakers, I'm going to dream of lavender fields :)

  2. I've just come inside from weeding around my lavender, and here is your beautiful farewell to the NB's Lavender Week. I am smiling in anticipation of more of your photographs and recipes. You brought us full circle, opening with the seasons on day one and closing the week with morning, noon, and night. That is poetry. Without lavender week, I would just be looking at it and would never have made so many discoveries. I have asked myself many times, Why do I blog? My excursions with Pistoulet (etc) and lavender have answered that question. Thank you so much for including me in this wondrous event. xx

  3. I am so smitten with every single post this week, and today's post is over the top. Every single recipe looks and sounds so delicious. I hope to try them all. Thank you so much for Lavender Week. It has been such a joy.

  4. Yes, thank you to the Novel Bakers for Lavender Week. Each day was filled with beautiful images and inspiration. I've ordered the book and can't wait to try more of this lovely recipes.
    Glad you are continuing on with more lavender to share.

  5. I wish I could properly verbalize how much I've enjoyed lavender week with all the oh so talented Novel Bakers! I am especially blown away by this morning to night post today, all of these recipes sound beyond amazing. Your photographs, as usual, instantly transport one to a more perfect world where beauty assaults all the senses. I could linger here all day...thank you for an incredible experience and the time and energy you spent to share the beauty of lavender. I am one of Mary's lucky winners so I can't wait to try your recipes asap!

  6. Thank you for creating such a wonderful lavender extravaganza for all of us who love the flower! Scrolling your lavender posts up and down, I can't stop be amazed by the beauty of this great smelling flower with so many amazing uses. The Sequim Lavender Festival remains on my to-visit list :)