1 1/2 cups milk
8 heads fresh lavender blossoms
1 cup heavy cream
5 egg yolks
1 1/4 cups sugar
4 1/2 ounces bittersweet chocolate, cut into small pieces
1 1/4 cups unsweetened cocoa
1/2 teaspoon vanilla
1. In a saucepan set over moderate heat, combine the milk with the lavender blossoms and bring just to a simmer. Remove the pan from the heat, cover, and let cool.
2. Strain the milk through a fine sieve into another saucepan, pressing hard on the lavender to extract all flavor, and stir in the cream. Bring to a simmer and remove from the heat.
3. In a bowl, whisk together the yolks and sugar until combined well. Add one third of the hot cream mixture to the yolks, whisking, then whisk the egg mixture into the remaining hot cream. Stir the chocolate and cocoa into the hot cream mixture until chocolate melts and cocoa dissolves. Stir in the vanilla extract.
4. Transfer mixture to a bowl and let cool. Cover with plastic and chill until cold.
2 sticks unsalted butter or margarine, room temperature
1 cup superfine sugar
1/2 tsp. sea salt
2 eggs, well beaten
2 tsp. vanilla extract
1 tsp. lavender buds
2-1/2 cups unbleached all-purpose flour
In a large bowl, cream the butter, sugar, and salt until fluffy. Add the beaten eggs and vanilla. Mix well. Add in the flour and mix on low speed just until the dough is coming together. Sprinkle in the lavender buds and fold in gently. (don't over mix).
Divide the dough into two mounds and wrap up well in plastic. Chill in the refrigerator for one hour at least.
Preheat oven to 375 degrees. Flour your work surface and unwrap the dough. Take half of it out and wrap up the other half to keep chilled in the fridge while you work. Roll out the dough with a floured rolling pin, taking care not to overwork or overstretch the tender dough.
Cut out shapes of hearts, full moons, stars and crescents or simply cut into squares.
Carefully move the cookie shapes to nonstick cookie sheets, placing them 1/2 inch apart, fitting as many as possible on each sheet.
Bake, two sheets at a time, until the cookies are golden brown, about 6-8 minutes. Use a thin spatula to move the hot cookies to a rack to cool. Store in an airtight container when cool.
Makes about 3 dozen.
Serving idea: Serve in the afternoon with cold, fresh lemonade or iced tea with mint springs.
2 cups flour
1 TB Baking Powder
1/4 tsp. baking soda
1/3 cup sugar
2 TB. Culinary Lavender
2 TB. margarine
1 cup Nonfat buttermilk or soy milk
1 TB. vanilla
Vegetable cooking spray
3 TB. chopped walnuts
2 TB. sugar
Lavender blends well with lemon, almond, blueberries, apple, peaches, nectarine, and chocolate.
Experiment and use a light touch so it doesn’t taste like potpourri or soap.
Recipes/Gifts made with Lavender
Lavender Butter- Add a TB. lavender buds to a stick of softened margarine or butter. Let sit in the frig. Serve with crackers. Or on a small round of toast topped with smoked turkey.
Vanilla or Chocolate cream pie with lavender: Infuse 1/4 cup of lavender in 2 cups of milk overnight in frig. Use to make choc. or vanilla instant or cooked pudding following pie instructions. Combine pudding with Dreamwhip and make a delicious pie. Use ready made crumb crust.
Lavender Blueberry Syrup: Infuse 1 TB. lavender in 1 -2 cups blueberry syrup in microwave. Strain and use on pancakes, French toast or waffles.