• 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.

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• 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

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• 1 stick softened butter
• 4 tsp. dried lavender (pulsed or chopped)
• 4 tsp. honey

Mix together and enjoy!

The post Lavender Honey Butter appeared first on Keys Creek Lavender Farm.

Blend, strain and enjoy!

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• 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

Mix together.

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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 or electric mixer whip the Whipping Cream, Lavender Honey and 1 teaspoon Culinary Lavender.Set aside in the refrigerator.Slice an Angle Food Cake in half (like an English muffin) and spread the Lavender Jelly on the bottom layer.Then replace the top of the cake so it looks like a whole cake again. Cover the entire Angel Food Cake with the Whipped Cream mixture. Arrange the assorted berries on the cake. Get creative and have fun. Sprinkle with the remaining 1 teaspoon Culinary Lavender and some Fresh Mint. If you are lucky enough to have fresh Lavender near by use a few sprigs to garnish too.

All of the Keys Creek products featured in this recipe are available in our online store. They are also available in our product store at the farm, open every Friday, Saturday and Sunday, now through the end of June 10 AM to 5 PM.

Find out more about Chef Kate by visiting her website www.chefkatealiveandcooking.com

The post Kate’s Angel Food Cake Recipe appeared first on Keys Creek Lavender Farm.

Ingredients:
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 and onions for 3 minutes or until the garlic becomes aromatic. Add the pumpkin and stir-fry it for 5 minutes or until it is coated in oil. Pour in the wine and let it boil. Add the lavender infused water and bring it to a boil; reserve 1/2 a cup of lavender water. Lower the heat and let it simmer for 15 minutes or until the pumpkin is soft. Let it cool. After, puree it in a blender in batches or until smooth.

In a pot or Dutch oven, combine butter, half and half, leftover lavender water and pureed pumpkin. Mix well. Add nutmeg, ginger and season with salt. Let it simmer for another 5 minutes.

Ladle into individual bowls and garnish with sour cream and lavender blossoms if desired. Serve warm.

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