Cooking With Lavender

 

Lavender is very popular in cooking. Be careful to use the right amount; too much is bitter or perfume-like and can ruin the dish. Experiment with small amounts or use trusted recipes. It’s important to use the right varieties, as different types have different flavors. The English lavenders (Lavandula angustifolia cultivars) are favorites as they contain the least amount of camphor. Though lavandins (Lavandula x intermedia cultivars) such as ‘Grosso’ and ‘Provence’ are also used, they have a much more camphoric taste.

You should avoid the French (L. dentata), Spanish (L. stoechas) and green (L. viridis) lavenders for most recipes as these are very piney and camphoric. These lavenders are excellent, however, for grilling and smoking meats, fish, and vegetables. Lavender flowers can be used fresh or dried. Dried flowers are about 3 times more potent as fresh flowers. Drying flowers for cooking is easy. Pick the spikes when the first few corollas have opened and hang the bunch up in a cool, dry, well-ventilated place. They can be rubbed off of the stems once dried. Store dried flowers in an air-tight container.

 

 

Lavender Recipes

 

Lavender Madeline Cookies

 

a madeline baking pan

3/4 cup granulated sugar

1 Tbs. dried lavender flowers

2 drops of pure lavender essential oil

3/4 cup unsalted butter, melted and cooled

2 large eggs, at room temperature

1/2 tsp. vanilla extract

1 cup unsifted all-purpose flour

confectioners sugar

 

1. In a food processor with a chopping blade, process the granulated sugar, flowers, and essential oil until the flowers are finely ground. Put in a zip-lock bag and let stand for 24 hours.

2. The next day, heat oven to 400ºF. Spray the madeline pan with oil or melted butter. Spray the pan each time you bake.

3. In a large bowl, with an electric mixer at high speed, beat the eggs with the lavender/sugar mixture and vanilla until light and fluffy (about 5 minutes).

4. At medium speed, gradually beat in 3/4 cup of melted butter. With a wire wisk, fold in the flour.

Spoon a scant tablespoon of batter into each mold.

6. Bake 8 to 10 minutes, or until golden brown. Immediately remove from the pan and cool on a wire rack. Dust with confectioners sugar just before serving.

This recipe makes about 3 dozen cookies

 

 

 

Ellen Scannell’s Perfect Pound Cake

 

3 Tbls milk
3 eggs
1½ tsp vanilla
1½ cups sifted cake flour
3/4 cups sugar
1½ Tbls finely ground dried lavender
3/4 tsp baking powder
1/4 tsp salt
13 Tbls softened butter

 

1.Preheat oven to 350º. In a medium bowl lightly combine milk, eggs, and vanilla.
2. Combine dry ingredients, including lavender, in a large bowl.
3. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute to aerate and develop the cake’s structure.
4. Scrape down the sides of the bowl and gradually add the remaining egg mixture in 2 batches. Beat for 20 seconds after each addition to incorporate the ingredients.
5. Put batter into a greased and floured pan. Bake 35 to 40 minutes if using a loaf pan; 55 to 65 minutes if using a tube pan. A wooden toothpick inserted into the center of the cake should come out clean.

 

 

 

Lavender Ice Cream, created by master chef Christina Orchid

 

2 cups heavy cream
5 cups half and half
6 whole eggs
1 cup sugar
1 cup honey
½ to 1 cup dried lavender
   (English is best)
drop of real vanilla

 

Begin by heating a cup of the cream with the dried lavender and the sugar until it just begins to scald. Let the hot cream and lavender infuse over low heat for at least 20 minutes. Do not boil.

Meanwhile in a large bowl, combine the eggs and the honey. Whisk together until well blended.

Strain the hot lavender infused cream into the egg mixture, whisking well. Press the lavender in the strainer to get all the cream and to help release even more of the lavender flavor into the bowl

Whisk well, return to a saucepan, place over medium heat and then cook for 5 minutes, or until the eggs begin to thicken (160° F). Set the custard mixture aside to cool and assemble all the remaining ingredients together in the bowl. Add the cool mixture, chill, and then freeze in your ice cream maker according to manufacturer’s directions.

This recipe makes about 3 quarts