Recipes

Chevre with Fresh Herbs and Lavender

  • 10 ounces of fresh goat cheese
  •  2 cloves of garlic, thinly sliced
  •  15 sage leaves
  • 12 black peppercorns, crushed
  •  A small handful of fresh thyme
  •  1 tablespoon of chopped rosemary
  • 1 tablespoon of chopped oregano
  • 1/4 teaspoon lavender
  • 1/3 cup of olive oil

Slice the cheese into 1/2 inch slices. Scatter 1/2 of the herbs, garlic and peppercorns on a serving dish. Place the cheese on top of the herbs. Cover with the remaining herbs and flavors. Drizzle the olive oil over the cheese.
Marinate for 24 hours covered in the refrigerator. Remove and bring to room temperature one hour before serving.

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Peach Shortcake with Lavender Whip Cream

Stir together: 2 cups heavy cream

2 Tbs. dried lavender

Refrigerate, covered for 3 hours. Just before serving, strain through a fine sieve and add  ¼ cup powdered sugar. Whip until it holds a soft peak. Refrigerate until ready to use.

Cut shortcake in half and heap each half with peeled, sliced fresh peaches mixed with a little sugar and nutmeg. Add a dollop of whip cream and enjoy!

 

Apricot Lavender Ice Cream

  •  2 eggs
  • 2/3 c. sugar
  •  2 c. cream
  •  1 Tbs lavender buds
  •  2 c. mashed or pureed apricots

Mix together cream and lavender and refrigerate covered at least 3 hours or overnight.

Beat eggs and sugar together until thick and cream colored. Add cream and apricots and mix well. Add to commercial ice cream maker and follow directions. Peaches can be substituted for the apricots.

Peach ice cream

Summer Salad with Lavender

  •  5 Tbs. lemon juice
  • 5 Tbs. olive oil
  • ½ tsp. salt
  • ¼ tsp. Dijon mustard
  • 1 tsp. grated ginger
  • ½ tsp. dried lavender

Mix ingredients in a jar and shake well. Pour over 5 cups mixed salad greens, 1 large peach or nectarine peeled and sliced, and 1-2 oz crumbled feta cheese. Toss well and enjoy!

 

Lavender-Ginger Poached Pears

Peel 4 firm ripe pears (Bosc or Bartlett), trim the base slightly so each pear stand upright. Core each pear using a small knife, leave stem intact.

In a large saucepan combine and bring to a boil:

1 cup white wine (Riesling or Chardonnay)

1 cup cranberry juice

¼ cup honey

Juice of 1 orange

2 inch piece of fresh ginger, chopped

Reduce heat to simmer and add:

1 Tbs. dried lavender buds

4 pears standing upright, previously prepared

Cover and simmer 10-15 minutes until pear is tender. Transfer poached pears to a bowl. Boil the poaching liquid for 15-20 minutes. Strain out the solids and pour syrup over the pears. Refrigerate at least one hour or until chilled. Serve with fresh raspberries.

pear

 

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One response to “Recipes

  1. Too funny…I just bought a pat of Jerre of Weimar chevre and planned on pressing your lavender into it. Now I will use the above recipe for my GF reunion dish. Thank you!

    Like

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