Lavender is a preferred botanical herb known most commonly for its calming and soothing properties. Many people through the ages have also used it as effective treatment for minor burns. It is utilized as an essential oil, and numerous skin and hair care applications. Lavender can also be eaten as a food source to add an unusual flavor. It’s an interesting ingredient to make use of cooking spectacular gourmet edible lavender recipes recipes. It adds a new and unique twist on classic favorite foods.
These edible lavender recipes can easily be made into components within a special homemade gift basket for someone.
Edible Lavender Recipes
You will find in this hub quite a few recipes from poultry, sweets, baked salmon and flavor filled mustard fares to experience.
Vanilla Lavender Cake with Almonds
- 1 tablespoon lavender, chopped
- 2/3 cup toasted almonds, coarsely crushed
- 3/4 cup sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ⅔ cup extra virgin olive oil
- ¼ cup whole milk
- Powdered sugar, for dusting
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Mix baking powder, salt and flour together, add almonds and lavender and set aside.
In another bowl mix eggs, sugar and vanilla well. Add olive oil slowly, then milk. Add slowly the flour mixed until completely mixed.
Bake in a 350 degree oven in a lightly greased cake pan for 45 minutes.
Homemade Delightful Lavender Hyssop Honey Ice Cream
- 3/4 cup of light honey
- 1 tablespoon of dried lavender flowers
- 2 tablespoons of dried hyssop
- Pinch of salt
- 2 cups of cream
- 1 cup of whole milk
- 6 large egg yolks
Put the cream, salt and milk in a saucepan and slowly simmer. Remove from heat and stir in the lavender and hyssop. Cover and allow to set for half an hour.
Whisk egg yolks and honey together. Slowly reheat the cream mixture again until just warm, but not simmering. Pour into the cream mixture through a strainer, ensuring none of the lavender or hyssop is left in the liquid. Mix everything together, and pour back into the saucepan.
Slowly simmer, stirring frequently to prevent curdling or burning at the bottom of the pan. When the mixture starts to feel somewhat thicker. Remove from heat, and chill for several hours, then process according to your ice cream maker’s instructions.
- 1/4 cup Dijon prepared mustard
- 1/4 cup grain mustard, fresh preferably
- Salt and black pepper to taste
- 1 cup chopped fresh lavender flowers
- 1/4 cup honey
- 1/4 cup balsamic vinegar
Combine and mix all ingredients in a ample sized bowl, stirring until thoroughly mixed. After that place into pretty jar containers. Keep refrigerated until use and after opening until product is finished. This makes an incredible gourmet mustard, perfect for those who have distinctive taste.
The lavender mustard can be used on ham, chicken and other meats as a glaze or dipping sauce. It can also be used on specialty crackers and any other dishes in which mustard is served.
Raspberry and Orange Fruit Salad with Yogurt Lavender Honey
- 2 cups fresh raspberries
- 1 tablespoon grated orange rind
- 4 cups low-fat vanilla frozen yogurt
- 1 cup honey
- 1 tablespoon dried lavender blossoms
- 4 cups orange sections (about 6 large oranges)
Mix lavender and honey in a saucepan and cook over low heat about 15 minutes. Remove and cool, pour these to strain and discard the flowers.
Put in a fruit bowl the orange sections and raspberries, and orange rind. Toss with 1/2 cup of the cooled lavender honey. Chill then right before serving, spoon over frozen yogurt and drizzle with remaining lavender honey.
Lavender and Honey Baked Salmon
- 1 tablespoon dried lavender flowers
- Dash salt
- Freshly ground black pepper
- 1/4 cup honey
- Olive oil for pan
- 4 salmon fillets
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried leaf thyme
- 1 teaspoon fresh rosemary, chopped
Mix together all the spices, lavender, oil and honey together. Marinade the salmon fillets overnight.
When ready to cook, preheat oven to 375 degrees. Pan sear the salmon fillets in a skillet with some oil for a couple of minutes, then transfer to an oven and bake 10-15 minutes, until flakes with a fork.
Bacon Wrapped with Lavender Chicken
- Salt and pepper to taste
- 1 pinch red pepper flakes, or to taste
- 1 cup grated Cheddar cheese
- 4 skinless, boneless chicken breast halves
- 12 sprigs fresh lavender flowers
- 8 slices bacon
Bake for ten minutes in a 400 degree oven. Turn the chicken breast side down and bake another 10 minutes. Turn again a 3rd time, so the lavender is on top, and sprinkle with grated cheddar cheese. Continue baking ten more minutes until cheese has melted completely.
Place three sprigs of lavender flowers upon the top of each chicken breast half. Wrap two pieces of bacon completely around each piece of chicken maintaining the lavender inside. Put chicken into a greased shallow baking pan. Sprinkle with salt, pepper and red pepper flakes.
Lavender Blueberry Scones
- 3/4 cup butter, cut into pieces and chilled
- 3/4 cup +1 tbsp milk
- 1/4 cup honey
- 2 tsp vanilla extract
- 1/2 cup dried blueberries
- Powdered sugar for dusting
- 3 cups flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1 tsp dried lavender, chopped (or 2 tsp fresh)
- 1/2 tsp salt
Put dry ingredients in a mixing bowl. Cut butter into dry ingredients with a mixer on low. Stir together 3/4 cup milk, honey, and vanilla and blend. Mix just until dough comes together and stir in dried blueberries. Be careful not to “overwork” the batter.
Turn dough out to a lightly floured surface. Roll dough twice to a 1-in thickness, each time folding in half.
Roll the dough to a 3/4-in thickness and cut desired shapes, most commonly a triangle. Place on a greased cooking sheet and brush with remaining milk. Bake for 15 to 18 minutes, at 375 degrees until tops are nicely browned. Dust lightly with powdered sugar immediately after baking.
Lavender Kissed Cookies
- 1/2 cup powdered sugar
- 1 1/2 cups flour
- 1 tablespoon lavender tea (Steep 4 teaspoons of fresh lavender flowers in ¼ cup boiling water for 5 minutes)
- 3 tablespoons fresh lavender flowers
- 1 cup butter (chilled)
- 1/4 cup cornstarch
Use a food processor in order to blend refrigerated butter, as well as lavender blossoms, powdered sugar & cornstarch. Add half the flour quantity and lavender tea. Beat lightly until cut in to a crumbly consistency. Blend in remainder of flour until it balls into a dough. Roll inside wax paper to form a log shape. Chill at the very least 30 minutes, however it can also be frozen to cook at a in the future time.
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Preheat oven to 325° F. Cut into 1/2 inch rounds, bake upon an un-greased cookie sheet until just golden on the bottom, about 20 minutes.
Try some of these delicious edible lavender recipes this week!
Until next time,