Our Favourite Lavender Recipes

• Mix ingredients thoroughly.
• To freeze, shape softened butter into logs and wrap with waxed paper or plastic wrap. You can also pipe little star shaped butter pieces and freeze on waxed paper on a hard pan in freezer, then pop off and store in a ziplock bag in freezer.

UNITS: US

• 1 cup softened salted butter
• 1 tablespoon fresh lavender or 1 1/2 teaspoons dried lavender, crushed 
• 1 tablespoon  honey

https://www.food.com/recipe/anna-olsons-honey-lavender-butter-305278

1. Place the lavender in the food processor and blend for about 15 seconds. Alternatively, you can mash the lavender with a mortar and pestle.
2. Add the goat cheese, cream cheese, lemon zest, and honey, to the food processor with the lavender. Blend for about 2 minutes until all ingredients are fully combined and the mixture becomes fluffy, scraping the sides down as necessary. It helps to break the goat cheese into smaller pieces for this step.

This recipe only calls for 5 ingredients! 

• goat cheese
• cream cheese
• lemon zest
• honey
• culinary lavender

https://jz-eats.com/whipped-goat-cheese/

• Preheat your oven to 350 degrees F.
• In the bowl of your electric mixer, beat the butter, flour, powdered sugar and vanilla extract until combined. It will be crumbly. Press it into a 9x13 inch baking dish. Bake it for 20 minutes, until slightly set.
• While the crust is baking, whisk together the sugar and dried lavender. You can even do this a few days ahead of time to really flavor the sugar!
• In the bowl of your mixer, beat together the 4 eggs and lemon juice. Beat in the lavender sugar, flour, lemon zest, vanilla and lavender extracts. Beat in the salt until combined. Pour the filling over the crust.
• Bake for 25 to 30 minutes, until the top is slightly cracked and set. The inside filling will still be somewhat soft and curd-like! Sprinkle the lemon bars with powdered sugar. Let cool completely before slicing.
• I like to store these in the fridge because they are delicious cold! You can always keep them at room temperature and slice too - they will be softer! Still delish.
• Note: if you don't want to use the dried flowers, you can up the lavender extract to 1/2 teaspoon. If you don't want to use the extract, you can increase the dried flowers by an extra 1/2 teaspoon and also let the lavender sugar sit for a day or two!

• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• ½ cup powdered sugar
• ½ teaspoon vanilla extract

• 2 cups sugar
• 1 teaspoon dried culinary lavender
• 4 large eggs
• 6 tablespoons freshly squeezed lemon juice
• 4 tablespoons flour
• 2 tablespoons freshly grated lemon zest

https://www.howsweeteats.com/2021/05/lavender-lemon-bars/

• Steep the tea. Bring 3 cups water to a boil. Divide evenly in 2 mugs and add 1 tea bag to each cup. Move the tea bag up and down a few times. Leave the tea bags to steep; you will be serving the tea with tea bags inside.
• Infuse the lavender syrup. Bring ½ cup water and granulated sugar to a boil. Add the lavender flowers and stir. Boil and steep until the sugar dissolves and the water is very aromatic, about 4 minutes. Strain the lavender syrup over a sieve over each mug, dividing the infusion evenly.
• Froth the half and half. Rinse and return the pot to the burner and set to low heat. Add the half and half and immediately whisk until frothy and just warm. Pour half the foam over each cup and serve immediately.

• 3 cups water
• 2 Earl Gray tea bags
• ½ cup water
• 6 tablespoons granulated sugar
• 3 tablespoons dried lavender flowers
• 1 cup half and half

https://thefrayedapron.com/london-fog-drink/

• Preheat your oven to 425 degrees Fahrenheit. 
• Season the chicken thighs with half of the herbs de provençe, salt, and pepper under the skin and half on top of the skin. 8 skin-on chicken thighs, 1 tablespoon herbs de provence, 1 teaspoon EACH: sea salt and pepper
• Add the dry vermouth, shallots, garlic, lemon, and thyme to a baking dish. Place a cooling rack over the baking dish. Place the seasoned chicken thighs on top of the cooling rack then carefully transfer them into your oven. ¼ cup dry vermouth or dry white wine, 4 medium shallots, 8 cloves garlic (whole), 1 lemon, 4 thyme sprigs
• Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.  
• Remove the thyme and lemon from the baking dish. Squeeze the juice from the lemons into the baking dish before discarding them then serve the chicken thighs with the shallots, garlic, and juices.

• ▢ 8 skin-on chicken thighs
• ▢ 1 tablespoon herbs de provence
• ▢ 1 teaspoon EACH: sea salt and pepper
• ▢ ¼ cup dry vermouth or dry white wine
• ▢ 4 medium shallots (quartered)
• ▢ 8 cloves garlic (whole) (peeled)
• ▢ 1 lemon (quartered)
• ▢ 4 thyme sprigs

https://www.theendlessmeal.com/herbs-de-provence-chicken/

• Add the dried spices to a bowl and mix them well. 1 tablespoon dried savory, 1 tablespoon dried marjoram, 1 tablespoon dried lavender or rosemary, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon dried tarragon, Optional: 1 teaspoon dried bay leaf
• Store in a container in a cool, dark area like your pantry for 6-12 months. 

• ▢ 1 tablespoon dried savory
• ▢ 1 tablespoon dried marjoram
• ▢ 1 tablespoon dried lavender or rosemary
• ▢ 1 tablespoon dried thyme
• ▢ 1 tablespoon dried oregano
• ▢ 1 tablespoon dried basil
• ▢ 1 tablespoon dried tarragon

https://www.theendlessmeal.com/herbs-de-provence/

• In a large saucepan, combine the milk, half and half, cream and 1/2 cup of sugar. 
• Add the lavender and vanilla to the milk mixture and bring to a simmer over medium-high heat, stirring to dissolve the sugar. 
• Once the mixture begins to simmer (bubbles will develop and a skin will start to form), turn the heat off and let the mixture steep for 30 minutes to an hour. If you used a vanilla bean, remove the pod from the cream mixture.
• Return the pan to the heat and warm to almost simmering.
• In a medium bowl, whisk together the egg yolks and remaining sugar until it turns a pale yellow and thickens. While whisking, slowly add the warm milk mixture to the yolks, about a cup at a time.
• Create and ice bath by placing ice cubes in a large bowl and filling halfway with water.  Place a medium bowl inside and top with a mesh strainer. Set aside.
• Heat the base mixture over medium-high heat stirring constantly being sure to scrape the sides and bottom of the pan with a heat proof spatula until steam begins to rise and the mixture thickens.  Strain the mixture into the medium bowl over the ice bath and stir in the salt.  Let the mixture cool completely.  Cover with plastic wrap and chill at least three hours or overnight.
• Pour the custard into the freezer can of an ice cream maker and freeze according to the manufacturer's instructions.  Transfer to an airtight container and freeze.

• ▢ 1 cup whole milk
• ▢ 1 cup half and half
• ▢ 2 cups heavy cream
• ▢ 1/4 cup honey
• ▢ 1/2 cup granulated sugar
• ▢ 2 tablespoons French Lavender
• ▢ 1 1/2 teaspoons vanilla bean paste or vanilla extract or 1 vanilla bean, split lengthwise
• ▢ 6 large egg yolks
• ▢ pinch of kosher salt

https://thesuburbansoapbox.com/lavender-vanilla-ice-cream/