2 fresh nectarines ( or blackberries)
2 small red or yellow peppers, sliced
1/2 cup toasted pine nuts
1 tablespoon fresh or dried lavender blossoms
1 roll of Chevre (goat cheese)
1/2 cup dry breadcrumbs
1 tablespoon Herbes de Provence
2 tablespoons of olive oil
Little Creek Gardens Original Dressing
Directions: Mix the bread crumbs and the Herbes de Provence. Coat Chevre in olive oil and roll in bread crumb mixture. Bake in 400 degree F oven for 10 minutes. When baked, slice into 1/4 inch rounds. Meanwhile, wash and tear lettuces into bite-sized pieces. Place in salad bowl, top with sliced nectarines, peppers, toasted pine nuts and lavender blossoms. Place warm rounds of Chevre on salad, dress and serve immediately.
2 cups white sugar
2 teaspoons dried lavender buds
1/2 cup butter, softened
1/4 cup virgin coconut oil, softened
2 cups all-purpose flour
1 dash salt
1/4 cup all-purpose flour
4 eggs, beaten
1/2 cup lemon juice
1/2 teaspoon lemon extract
1/2 teaspoon dried lavender buds
1/4 cup confectioners’ sugar for dusting
Directions: Preheat oven to 350 degrees F. Grease an 8×12 inch baking dish. Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered. Blend together with an electric mixer: 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish. Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes. While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon … Read More »
Chicken with lavender, bacon, and cheese. Everyone appreciates lavender for its scent, but very few people have tasted it. Its unique flavor blends very well with chicken.
4 skinless, boneless chicken breast halves
12 sprigs fresh lavender
8 slices bacon
salt and pepper to taste
1 pinch red pepper flakes, or to taste
1 cup shredded Cheddar cheese
Directions: Preheat oven to 400 degrees F. Place three sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper, and red pepper flakes. Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with shredded cheese. Continue baking 10 minutes, or until cheese has … Read More »
Note: “Parts” are here instead of the standard teaspoons or tablespoons so that you can make as much or a little as you like. The store bought, imported from France, Herbes de Provence can be very expensive, so it is recommend that you blend lots and give some away as gifts. Your friends will really love it!
1 part Fennel seed
1 part dried Mint
2 parts dried Lavender florets
2 parts dried Orange peel
2 parts crushed dried Bay leaves
3 parts dried Rosemary
3 parts dried Savory (Summer or Winter)
3 parts dried Marjoram
3 parts dried Thyme
Mix, store and use! For best flavor, lightly grind in a spice grinder or crush in a mortar & pestle immediately before using. Makes a great spice rub.
One 8 or 9-inch pie crust (homemade, refrigerated or frozen)
8 oz. mild goat cheese
1 C. cottage cheese
3 large egg yolks
1/4 C. flour
1 stick butter, softened
1 tsp. dried Herbs de Provence
2 Tbsp. whole fresh herb leaves and flowers (e.g., thyme, marjoram, lavender, rosemary)
Bake pie shell at 350 degrees until almost cooked, but still pale.
In food processor, mix cheeses, egg yolks, flour and butter until smooth. Blend in Herbs de Provence and spoon into pie shell. Bake 20 minutes or until filling is just set. Sprinkle tart with herbs and continue baking until filling is puffed and golden, about 20 minutes more. Serve warm. You can make ahead and freeze.
adapted from Gourmet Magazine
This butter is so great on scones. I just love it with my afternoon tea.
1 stick softened butter
4 tsp. dried lavender (pulsed or chopped)
4 tsp. honey
Mix together and enjoy!
1 whole lemon
1 inch or piece of ginger with skin
1 tablespoon of lavender honey
1 cup of apple juice
1/2 teaspoon cayenne pepper
Blend, strain and enjoy!
This herb butter is good for toasted cheese sandwiches, veggies, boiled potatoes, or pasta.
1 stick softened butter
1 tsp. dried chives
2 tsp. dried lavender. (I pulse a batch ahead in my coffee grinder)
1 tsp. dried parsley
Kate’s Lavender Angel Food Cake recipe as seen on Channel 6′s “Where’s Ruben?”
This is a light and delicious dessert that’s quick and easy and sure to become a favorite! It’s one of our favorites here on the farm and will be in the cookbook we are writing for the farm. I have used assorted berries in this recipe, but I also like to use many other summer fruits as they come into the markets. You’ll have fun finding the ones you like the best. Enjoy!
1 Angel Food Cake
1/2 cup *Keys Creek Lavender Jelly (1/2 a jar)
1 and 1/2 cups Whipping Cream
2 Tablespoons *Keys Creek Lavender Honey
2 teaspoons *Keys Creek Culinary Lavender (reserve 1 teaspoon Lavender for garnish)
Assorted Berries (about 1/2 cup of each…sliced Strawberries, Raspberries, Blueberries and Blackberries)
Fresh Mint and Fresh Lavender Sprigs (if you have some available)
In a bowl … Read More »
Lavender is known for its relaxing properties and fragrance. It is often used in soaps and aromatherapy oils, but little did I know that it is also found in Herbs de Provence. Culinary lavender is not chemically treated, so it is safe to use for food and drinks. Here’s a heart warming recipe I hope you will enjoy.
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
5 cups pumpkin, cubed (1 small pumpkin)
1/2 cup dry white wine
3 cups water
1/2 teaspoon salt
2 1/2 cups half and half
2 tablespoons dried lavender blossoms
1 tablespoon butter
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
Sour cream for garnish
Dried or fresh lavender blossoms for garnish
Boil the water and add the lavender blossoms. Remove from heat and let it steep for 10 minutes. Discard the lavender blossoms.
In a saucepan over medium fire, heat the olive oil and sauté the garlic … Read More »