So, we all know how wonderful lavender smells, right? It may well be up there as one of the most popular potpourri and air freshener scents. And what about cologne? Right up there as well.
But, have you ever thought about using it in your culinary adventures?
Lavender Shortbread Cookies
You should get approximately 4 dozen cookies.
These shortbread 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?…
Ah, a cup of tea, you ask?
Well, I like using loose-leaf teas. In addition to reducing waste by not using tea bags, it enables you to buy a plethora of teas in much smaller quantities.
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.
Have you ever thought about using it for a compound butter?
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 or coconut oil for a wonderful and delicious foundation for your compound butter. The sky is the limit.
Try adding some lightly mortared lavender to your ‘butter’. 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.