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.

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.

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.

Shelby’s Lavender Sugar Cookies

In a large bowl cream together:

½ cup shortening

½ cup butter

1 ¼ cup sugar

Add 2 eggs, beating well after adding each egg

Add 1 teaspoon vanilla & ½ teaspoon lemon extract

In another bowl sift together:

2 ¼ cups flour

1 tablespoon lavender buds

1 teaspoon baking powder

½ teaspoon salt

Gradually add flour mixture to the sugar mixture, mixing well. Drop by rounded teaspoons 2 inches apart on greased cookie sheet. Bake at 375⁰⁰ for 8-10 minutes. Let cool 2 minutes before moving to rack.   (Adapted from Taste of Home Magazine 6/07)

 

Roast Chicken with Citrus and Lavender

Combine:                                                                                                                                         1 Tbs. oil                                                                                                                                          2 tsp. dried lavender buds                                                                                                           1 tsp. salt                                                                                                                                          2 tsp. rosemary

Rub above mixture over 4-5 lb. whole chicken.

Add to the chicken’s cavity:                                                                                                         1 orange and 1 lemon, cut into quarters                                                                                 A handful of lavender sprigs

Bake uncovered on a rack in 350⁰ oven 2 hours. Cover lightly with foil if the chicken browns too much. Remove from oven and let rest 15 minutes before cutting into serving sizes.