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 Lemon-Lavender Custards

Lemon Lavender Custard

  • 2   cups 
    fat-free milk
  • 2   tablespoons 
    sugar or sugar substitute* equivalent to 2 tablespoons sugar
  • 1 1/2  teaspoons 
    dried lavender buds or 2 sprigs fresh lemon thyme or thyme
  • 3/4  cup 
    refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • 1/3  cup 
    purchased lemon curd
  • 1   teaspoon 
    vanilla
  •  
    Fresh lavender, fresh lemon thyme or thyme sprigs, or edible flowers (optional)
1.
Preheat oven to 325 degrees F. In a medium saucepan, combine milk, sugar, and the dried lavender or 2 sprigs thyme. Cook and stir over medium-low heat just until mixture starts to simmer on edge. Remove from heat. Strain through a fine-mesh sieve; discard lavender or thyme.
2.
In a medium bowl, whisk together eggs, lemon curd, and vanilla. Gradually whisk the hot strained milk mixture into egg mixture. Place six 6-ounce custard cups in a 3-quart rectangular baking dish.. Place on the oven rack. Divide egg mixture among custard cups. Carefully pour boiling water into baking dish around custard cups to a depth of about 1 inch.
3.
Bake about 40 minutes or until edges are set and centers appear nearly set when gently shaken. Remove the custard cups from baking dish. Cool on a wire rack for 1 hour. Cover and chill for 2 hours.
4.
To serve, run a thin metal spatula around edges of the custards. Invert custards onto dessert plates.. If desired, garnish with fresh lavender, additional thyme sprigs, or edible flowers. Makes 6 servings

 

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Lila's Lavender Shortbread Cookies

Ingredients:
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt

Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.

On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.

Garnish with lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar. Makes about 4 dozen

 

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Lavender Wine Jelly

  • 1/4 Cup dried Lavender Leaves
  • 2 1/2 Cup Boiling Water
  • 4 1/2 Cup Sugar
  • 1/4 Cup White Wine
  • A few drops of purple food color.
  • 1/2 Bottle Liquid Pectin

Directions:

  1. Sterilize jars - keep them hot. If using glasses, prepare paraffin. If using jars, prepare lids as manufacturer directs.
  2. Pour boiling water over lavender and let steep for 15 minutes. Strain and measure 2 cups of this herb tea into saucepan. Stir in sugar, wine and coloring. Heat to a full rolling boil, stirring constantly. Pour in pectin and return to a boil. Boil hard for 1 minute stirring constantly. Remove from heat and skim off foam.
  3. Ladle through funnel into hot jars or glasses to 1/2 inch of tops. Wipe tops with a sterile cloth. Seal glasses with 1/8 inch layer of paraffin. If using jars, screw on tops.

 

 

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Lavender Simple Syrup

  • 2 cups water
  • 2 cups granulated sugar
  • 2 tablespoons fresh or dried lavender blossoms

Directions:

  1. Bring all ingredients to a boil in a large, stainless steel saucepan. Remove from heat and allow to steep 30 minutes.
  2. Strain, chill and refrigerate, tightly covered. Use to sweeten hot or cold drinks. Delicious in ice tea or lemonade.

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Lavender Shortbread Cookies

  • 3 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 6 cups flour
  • 1/2 teaspoon salt
  • 1 T. vanilla extract
  • 1 teaspoon lemon extract
  • 1 T. dried lavender buds

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Cream the butter and sugar until light and fluffy. Sift flour and salt. Add to butter mixture and stir until well incorporated. Add vanilla extract, lemon extract, and lavender buds. Form dough into logs roll in lavender colored sugar and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 thick slices. Lay cookie slices on parchment lined baking sheet. Bake for 10-15 minutes or until edges are slightly golden.Sprinkle with lavender powdered sugar!

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Lavender Scones

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 4 Tablespoon butter
  • 1/4 Cup sugar
  • 2 Teaspoon fresh lavender florets or 1 Teaspoon dried culinary lavender roughly chopped
  • About 2/3 Cup milk

Directions:

  1. Heat oven to 425 degrees. Sift together the flour and baking powder. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar and lavender florets, reserving a pinch of lavender to sprinkle on the top of the scones before baking them.
  2. Add enough milk to make a soft, sticky dough. Bind the mixture together and then turn the dough out onto a well-floured work surface. Shape the dough into a circle, gently patting the top to give a 1inch depth. Using a floured cutter. Stamp out 12 scones. Place on a baking sheet.
  3. Brush the tops with a little milk and sprinkle with the reserved lavender. Bake for 10-12 minutes until golden. Serve warm, with plum jam and clotted cream.

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Lavender Punch

  • 1 cup water
  • 1 (3 inch) cinnamon stick
  • 1/2 tsp whole coves
  • 3 TBS fresh lavender flowers OR
  • 1 TBS dried lavender
  • 1 (6 oz.) can frozen limeade
  • concentrate
  • 2 cups 100% Concord purple grape juice
  • 1 lime, sliced
  • 1 liter bottle seltzer or
  • ginger ale, chilled

Directions:

  1. In covered 1 quart saucepan, heat water, cinnamon, and cloves to boiling.
  2. Simmer over low heat 5 minutes; remove from heat.
  3. Add lavender flowers.
  4. Cover and let stand 10 minutes to steep.
  5. Strain the brew into a bowl and discard the particles.
  6. Stir frozen limeade concentrate into the brew until melted and add grape juice.
  7. Cover and refrigerate.
  8. Just before serving, pour into large pitcher.
  9. Add lime slices and ice.
  10. Fill pitcher with seltzer and serve immediately.

 

 

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Makes about 1 1/2 pints

  • 2 1/2 cups water
  • 1/2 cup sugar
  • 4 heads pesticide-free lavender flowers
  • Juice of 1 lemon
  • Pesticide-free lavender flowers, for garnish
  1. In a medium-size saucepan over medium heat, combine 1 cup water and the sugar. Bring the mixture to a simmer, stirring, and cook the syrup until it is clear. Remove from the heat and let cool completely.
  2. In a large saucepan, combine 1 cup of the syrup with the lavender flowers and half the lemon juice. Slowly bring the mixture to a boil over medium-high heat, stirring constantly. Remove from the heat, cover, and let cool completely.
  3. Strain the syrup through a fine-mesh sieve into a bowl. Add the remaining 1 1/2 cups water. Add the remaining lemon juice if the mixture seems too sweet.
  4. Transfer the mixture to an ice-cream machine and freeze according to the manufacturer’s instructions.
  5. Let the sorbet stand in the refrigerator for 10 minutes before serving.
  6. Spoon into decorative ice cream dishes or stemmed glasses. Garnish with the fresh lavender flowers and serve immediately.

 

 

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Raw Fig, Cherry, Lavender and Honey Cake
Fills a 7½ or 8 inch cake pan

Base:
2 cups macadamia nuts
1 cup desiccated coconut
¼ cup date paste
2 pinches Himalayan rock salt
½ teaspoon vanilla paste

  • Process everything till a nice dough forms
  • Pat firmly into the base of a 7½ inch cake pan lined with baking paper
  • Set aside while you make the filling

Filling:
1½ cups cashews, soaked overnight
1½ cups young coconut meat (this will be about two coconut’s worth)
¾ cup nut milk
½ cup raw honey
½ cup coconut oil
Juice of one lemon (or ¼ cup)
1 tablespoon organic dried lavender
1 tablespoon vanilla paste
2 pinches Himalayan rock salt
2 tablespoons psyllium husk*
Additional water to assist the blending if needed (perhaps a few tablespoons)
1 cup red cherries, pitted
3 large plump, fresh figs

  • Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending
  • Now add the psyllium husk and blend again. Transfer to a large mixing bowl
  • In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling
  • Pour the filling over the base of the cake and set in the freezer
  • Transfer to the fridge to soften a little before serving.

 

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 Lavender Chocolate Bites

Ingredients:

 

  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon dried culinary lavender (use less if desired)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 teaspoon vanilla extract

Directions:

LINE 8-inch-square baking pan with foil.

PLACE evaporated milk and lavender in medium, microwave-safe bowl. Heat on HIGH (100%) power for 1 minute. Cover with plastic wrap; steep for 10 minutes. Strain into medium, heavy-duty saucepan; discard lavender. Add sugar, butter and salt to saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

ADD marshmallows; stir vigorously until almost melted. Stir in morsels and vanilla extract until melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

 

Lavender Chamomile Mint Tea with Lemon and Honey

Lavender Chamomile Mint Tea with Lemon and Honey

Ingredients
  • ½ cup dried lavender flowers
  • ½ cup dried chamomile
  • ½ cup dried peppermint leaves
  • ½ cup dried nettle leaves
  • 1 generous pinch ground cayenne pepper
For each pitcher (optional)
  • juice of 2 whole lemons
  • ¼ cup honey dissolved in ½ cup warm water
Instructions
For the tea:
  1. Combine first 5 ingredients (lavender through cayenne pepper) in a large bowl. Store in an airtight container at room temperature.
To make a pitcher of tea:
  1. In a large kettle, boil 8 cups of water; remove from heat. Add 3 rounded tablespoons of tea to a tea ball and submerge in kettle. Allow to steep for at least 5 minutes. Use a spoon to press tea against the tea ball walls to extract extra flavor. Stir in lemon juice and honey mixture.
  2. Allow to cool, transfer to pitcher and refrigerate.
  3. Serve with or without ice. Enjoy!

 

More Recipes from CCL

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Lavender Mint Tea Punch

6 teaspoons dried mint
6 cups boiling water
1 tablespoon Central Coast Lavender Farms organic dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaf frozen in each
Brew the mint in the water in a teapot for ten minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and ice cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top.

 

 

Lavender Linen Starch

Dissolve 1 tablespoon cornstarch in 1 pint cold water. Add 6 drops of lavender essential oil. Place in a spray bottle. Shake before using.
Fresh pressed linens, nicely starched, and lavender fragrance wafting in the air.

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Lavender Lemonade

Recipe created by Chef Humphrey Morbeck
From the August 2002 issue of O, The Oprah Magazine
Makes about 16 servings
3 cups sugar
7 lavender sprigs (stems and buds), plus additional for garnish*
2 cups fresh lemon juice (from about 12 lemons)
1/2 cup fresh lime juice (from about 5 limes)

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon
and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.

 

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Lavender Lemonade

1 cup sugar
1 tablespoon dried lavender blooms stripped from stems
1 cup freshly squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish
Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
Pour into tall glasses half-filled with ice or refrigerate until ready to use.

Lavender Lemon Pound Cake

1 cup unsalted butter
1/4 cup dried lavender, divided
5 eggs
1 1/2 cups sugar — divided
1 1/2 cups plus 2 tablespoons cake flour
1/4 tsp salt
1 TBS grated lemon zest
1 tsp vanilla extract
1/4 cup strained lemon juice

Heat the oven to 350 degrees F.
Butter and flour a 9×5-inch loaf pan.
Melt the butter with 1 TBS of the
lavender in a small saucepan.
Let the mixture steep 10 minutes, then
strain, discarding the lavender.
Set aside to cool.
Beat the eggs and 1 cup of the sugar in
the bowl of a mixer until thick and pale,
about 5 minutes.
Sift together the flour and salt into a bowl.
Using a whisk, fold the lemon zest and one-third
of the flour mixture into the eggs until thoroughly
combined.
Fold in the rest of the flour in 2 batches.
In a separate bowl, whisk 1 cup of the batter
with the melted butter and the vanilla.
Add this to the remaining batter and fold to combine.
Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted in the middle
comes out clean, 40 to 45 minutes.
If the top of the cake seems to be getting overly
browned before the center is set, cover with foil
and continue baking.
Meanwhile, combine the remaining 1/2 cup of sugar,
the lemon juice, 1/4 cup of water and the remaining
3 TBS of lavender in a saucepan.
Bring the mixture to a simmer and cook, stirring,
until the sugar dissolves.
Transfer the cake to a wire rack. Using a cake tester
or skewer, poke the cake all over.
Brush the loaf with half of the syrup and let cool
for 10 minutes.
Invert the cake onto the rack, remove the pan and
brush the syrup over the bottom and sides of the cake.
Turn the cake back over and brush with the remaining
syrup. Let cool completely.

Lavender Berry Butter Spread

1/2 cup sweet unsalted butter softend
8 ounces cream cheese, softened
1/4 cup honey
1/2 cup fresh berries
1 teaspoon dried lavender
Blend the first four items in a food blender, then fold in lavender. Chill.

Lavender & Lemon Verbena Dip

1 – 8 ounce cream cheese soften
1 – 8 ounce sour cream
1/2 cup lemon verbena leaves, chopped fine
1 teas. Culinary lavender buds
1/4 cup fresh squeeze lemon juice
1/4 sugar
Mix all ingredients and chill overnight in the refrigerator.
Serve with apple slices. pear slice or cookies.

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Easy Lavender Lemonade

1 Quart Lemonade

1 Tablespoon Dried lavender
1 Cup Boiling Water
Bring water to a boil, remove from heat, stir in the lavender, steep 20 minutes, strain, add lavender water to lemonade and serve chilled.

 

Purple Passion Lavender Lemonade

Cover 1/4 cup lavender flowers with 1 cup boiling water and let steep 10 minutes. Strain.
Combine lavender infusion with 1-12 oz. can frozen lemonade concentrate and 1 cup grape juice. Add 1 quart water. Chill. To make: fill glass 1/2 full of lavender lemonade over ice, then top up with lemon-lime soda or champagne. Add a lavender sprig.

 

Easy Lavender Body Powder

2/3 cup arrowroot powder

2/3 cup corn starch
6 tbsp. white clay
3 tbsp. dried lavender
Grind whole Lavender flowers in a clean coffee grinder to desired fineness. Use a glass bowl, mix arrowroot powder, cornstarch and Lavender. Optional to add a few drops of essential oil to boost scent. Stir.
Store in a glass sealed container. Nice as a gift in a shaker bottle with holes in the top.

 

Creamy Lavender Vinaigrette

 

Yield: 2 cups, 12 servings

This vinaigrette is perfect on salads. A bit of tang with the lime brings out the flavor of the lavender.

Ingredients:

3/4 cup sour cream
1/3 cup rice wine vinegar
1/3 cup honey
1/3 cup olive oil or grapeseed oil
1 tsp lime or lemon juice
1 tsp  Central Coast Lavender Farms Herbs de Provence
1 1/2 tsp dried culinary lavender (ground to a fine powder in a coffee mill)

Directions:

Combine all ingredients in a pint jar and shake well. Pour it on salad greens or vegetables. Keeps for several days in the refrigerator and gets better as it “tishes.”