Wednesday, July 31, 2013

old fashion cherry lavender pie~

Old-Fashioned Cherry Pie with Lavender

1 cup plus 2 tbs sugar
1/4 cup quick-cooking tapioca
1 tbs dried lavender, finely ground
1/2 tsp salt
1/2 tsp cinnamon
6 cups frozen or fresh cherries (you’ll need about 2 pounds of fresh)
2 tbs vanilla
1 tbs lavender sugar (recipe follows)

Prepare the pie dough (recipe follows) and refrigerate for one hour. Preheat the oven to 375 degrees.

In small bowl, stir together the granulated sugar, tapioca, lavender, salt and cinnamon.

Place cherries in large saucepan and stir over med-high heat for 5 minutes, or until slightly softened. Using a slotted spoon, transfer cherries to a large bowl. Add the sugar mixture to the cherry juices in the pan and simmer, stirring, for 3-5 minutes or until thickened. Pour over the cherries. Add the vanilla and stir to mix. Let cool.

On a lightly floured surface, roll one piece of dough into an 11-inch round. Fit the dough into a 9-inch pie plate, leaving a 3/4-inch overhang. Pour in the filling, cover loosely with plastic wrap, and chill.

Roll the remaining dough into an 11-inch round and use a sharp knife or fluted pastry wheel to cut into 1-inch wide strips. Working on a sheet of parchment paper set on a baking sheet, weave the pastry strips in a close lattice pattern. Refrigerate or freeze the lattice for 20 minutes, or until firm.

Brush the edges of the filled shell with cold water and slide the lattice off the parchment and onto the pie. Let stand for 10 minutes to soften the lattice. Trim the edges flush with the rim of the pie plate and crimp decoratively. Gently brush the lattice top with cold water and sprinkle with lavender sugar.

Bake in the middle of the oven for 50-60 minutes, or until the pastry is golden and the filling bubbles. Transfer to a wire rack to cool slightly. Serve warm.


Lavender Pie Dough

2 1/2 cups all-purpose flour
1 tbs sugar
1 tbs dried lavender, finely ground
1 tsp salt
1/4 pound cold unsalted butter, cut into pieces
1/2 cup shortening, chilled and cut into pieces
1/4 cup cold water

In the bowl of a food processor, combine the flour, sugar, lavender, and salt. Pulse to mix. Scatter the butter and shortening over the flour and pulse until the mixture resembles coarse crumbs. Do not over process. Add the water and pulse until the dough starts to clump; if the dough is not clumping, add water 1 tsp at a time. Gather the dough into a ball and divide in half. Flatten each piece into a disk and wrap in plastic wrap. Refrigerate for one hour.


Lavender Sugar

1 tbs dried lavender
2 cups sugar

In a spice grinder or with mortar and pestle, grind the lavender with 1 tbs of sugar until finely ground. Transfer to a bowl and add remaining sugar. Transfer to a jar, seal tightly, and let stand for at least three days before using. (Note: lavender sugar is great in making fresh lemonade or to sweeten iced tea. Try it on the rim of cocktails for something extra special.)


lavender whip cream

1/2 c heavy cream
1 T lavender sugar
1 T brandy or rum


Tuesday, July 30, 2013

shrimp with lavender honey marinade~

made with my lavender infused honey picked from the garden...

perfectly paired with blackberries and avocado for a sweet taste of summer

shrimp with lavender honey marinade

For shrimp:
5 cups water
1 1/2 cups dry white wine
1/2 lemon, sliced
1/2 lime, sliced
1/2 tangerine, sliced
1 tablespoon whole black peppercorns
1 tablespoon sea salt
1 bay leaf
1/8 teaspoon red pepper flakes
1 onion, quartered
1/4 cup Provence lavender (flowers and leaves)
2 pounds large shrimp (16-20 per pound), shelled with tail intact

For marinade:
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh tangerine juice
1/2 cup lavender honey, available at specialty stores
2 tablespoons extra virgin olive oil
3 cloves minced garlic
1 teaspoon dried Provence lavender (flowers and leaves)

For marinade, whisk together all ingredients in a bowl until creamy and smooth. Season to taste with salt and pepper. Set aside.

To prepare shrimp, bring all ingredients except shrimp to a boil in large pot. Boil 5 minutes, add shrimp and boil until they are just cooked through, about 2 minutes. Drain shrimp; cool 5 minutes. Transfer to a large bowl and combine with marinade. Cover and chill 8 hours or overnight. To serve, let stand at room temperature 20 minutes.

Monday, July 29, 2013

cantaloupe soup with yogurt lime cream and lavender

perfect for a warm summers eve, cold cantaloupe soup with yogurt lime cream and lavender...

so refreshing you can wipe away the heat with every spoonful

even my manly husband had 3 servings~

Cold Cantaloupe Soup
with yogurt lime cream and lavender

1 cantaloupe (about 3 lb)
2 lbs frozen peaches
1 cup orange juice
1/2 cup fresh lime juice
1 tablespoon lavender honey
8 oz plain yogurt
1 cup sweet white wine such as Riesling or Gewurztraminer
2 tablespoons grated lime zest
2 tablespoons fresh lavender flowers

Place the cantaloupe in a blender and blend until fairly smooth. Add the peaches and blend until fairly smooth. Add the orange juice, lime juice, honey and 2 tablespoons of yogurt. Blend until smooth. Pour into a large bowl and stir in the wine. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

In a small bowl, mix the lime zest with the remaining yogurt. Cover and refrigerate until needed. Ladle the soup into chilled bowls and garnish with a dollop of the yogurt mixture. Sprinkle with the lavender.

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~


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...