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Lavender Recipes- Sweet & Savory!

When done right, culinary lavender can provide a unique and delightful richness to both sweet and savory dishes.

Poignant Pointers

Lavender is the most versatile herb, yet we may often neglect considering it in the kitchen, for fear of an overpowering floral presence in our food. Some pointers to consider to prevent a perfumed culinary experience include:

1. Only use culinary lavender buds and/or leaves from the Lavendula augustofolia family (more sweet and herby, and much less piney than other lavenders);
2. Infuse buds/leaves in warmed oil or milk and discard the herb;
3. Use a pure extract (like Lavender Life Company’s Lavender Extract); &
4. Use a lavender honey (like Lavender Life Company’s Lavender Infused Honey).

 

Sweet & savory, try these two festive recipes straight from our own Lavender Life Company kitchen!

Lavender -Chocolate Truffles Recipe

Using excellent ingredients is key to these decadent, lightly-floral truffles.

Ingredients:

 Ganache:

  1. Heat heavy cream in sauce pan.
  2. Add 4 Tablespoons Lavender Infused Honey
  3. Remove from Heat
  4. Add 1 -12 oz bag milk chocolate chips
  5. Stir until completly melted
  6. Add Lavender Extract, andstir until combined.
  7. Pour onto cookie sheet andrefrigerate until semi-solid- approx. 1 hour.
  8. Remove from cooling,scoop with melon baller &roll with hand into small balls.
  9. Return to the refrigerator. 

Coating:

  1. Heat dark chocolate chips in a glass bowl - 1 minute on high in microwave until melted.
  2. Retrieve the chilled ganache balls from the fridge.
  3. Dip each ball into the chocolate &place on wire dripping rack or parchment paper.
  4. Sprinkle a FEW lavender buds and/or sea salt flakes on each before it hardens.

Lavender/Lemon/Thyme Chicken Skillet Recipe

A beautifully rich one-dish meal!

Ingredients:

  • 2 Tbsp olive oil

  • 1/4 cupheavy cream

  • 1 cup white wine or chicken stock

  • 6 skinless-boneless chicken breasts (or 8 thighs)

  • 1 tsp Lavender Infused Honey

  • 2 Tbspdried thyme (lemon thyme is amazing if available)

  • A pinch of Lavender Herb

  • 1 mediumsweet onion (or 2 shallots), thinly sliced

  • 1 lemon - zested

  • 8 oz ofcooked pasta (penne, rotini, fusilli work great!)

  • 1/2 cup of gratedparmesan

  • Salt & pepperto taste

 Chicken Skillet:

  1. Zest the lemon and set aside.
  2. Heat medium to large heavy skillet on medium heat &then add olive oil.
  3. Add chicken breasts &cook untouched - uncovered for 14 minutes.
  4. Sautéthe onion between the chicken breasts.
  5. Flip the chicken &cook untouched - uncovered for another 14 minutes.
  6. Remove the chicken & onions and set aside.
  7. Prepare the pasta as directed.
  8. Add wine or chicken stock to the skillet,scraping to loosen all of the caramelized bits in the pan.
  9. Add thyme, lavender, heavy cream & honey.
  10. Return the chicken and onions to the pan, cover & simmer on low for 10 minutes, or until chicken is cooked thoroughly.
  11. Combine slightly drained-cooked pasta to the skillet & stir.
  12. Squeeze the juice of 1/2 of the lemon over the chicken and garnish with lemon zest.
  13. Serve with sprinkled parmesan

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