A few years ago, I wrote a blog all about Lavender and how it’s gone beyond just an air freshener scent! You’ll find below my blog from June, 2013. with a great recipe for Lavender Shortbread Cookies! Enjoy!
But, have you ever thought about using it in your culinary adventures?
The recipe for shortbread cookies, which is below, are great enough to stand on their own, but how about pairing them with a dish of coconut ice cream, and some cherries soaked in kirsch? What about pairing them with a cup of tea?…
One of my favorite things to do is infuse either a really good Asam Gold Black Tea or Green Tea with spices/herbs. Lavender is perfect for either of these teas. For every cup of tea, I’d use approximately 1/4-1/2 teaspoon of lightly mortared dried lavender flower buds along with your desired amount of loose leaf teas. Of course, if you use tea bags, you could do so, just put the lavender in a tea ball or tea pot, then strain.
Well, first of all, you might be asking, “What Is A Compound Butter?” It’s really simple, as soon as you mix anything into ‘butter’, it becomes a ‘compound butter’. For example, add some garlic and sherry or white wine, you have a compound butter. Add chives, sea salt, black pepper, paprika, you have a compound butter.
Add mortared lavender and a dash of sweetener, you have a compound butter. Now, you can use Earth Balance, Miyoko’s Cultured Butter, or coconut oil for a wonderful and delicious foundation for your compound butter. The sky is the limit.
Become imaginative. Add in some lightly toasted pine nuts. Maybe add a touch of agave or coconut sugar for sweetness and to perk up the lavender. Keep this one simple. You don’t want the lavender competing with other strong(er) flavors. You can use this as a spread on toast or a bagel. Or put a small dollop on your lightly grilled vegetables, such as asparagus. Or adorn your pan roasted tofu or tempeh.
Do you see what I mean? Just give it a thought, and I’m sure you will come up with boundless possibilities.