recipes
Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
Learn.eartheasy.com via Shannon Cowan Yield: 4 servings When it comes to fresh fruit, less is usually more. This is almost like a blueberry soup — a simple and honest celebration of the berry. The berries are gently warmed, just to coax out the juices, and subtly complemented with aromatic lavender and creamy butter. The best part is watching the whipped cream dissolve softly into the beautiful purple berries, making marbled patterns in varying shades of blue and purple. This makes a great afternoon snack, breakfast, or dessert.
2. Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. 3. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.
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Buttery crisps with a hint of floral and citrus notes that turns this old family recipe into something spectacular!! Adapted from serenitylavender.com Servings: 5 dozen cookies Ingredients
Preparation
ADAPTED FROM LAVENDERANDMACARONS.COM PREP TIME:50 mins COOK TIME:15 mins TOTAL TIME:1 hour 5 mins INGREDIENTS • ⅔ cup canned pumpkin • 3 eggs • ¾ cup granulated sugar • 2 teaspoons lemon juice • ¾ cup all-purpose flour • 1 teaspoon ground ginger • ½ teaspoon salt • 1 teaspoon baking powder • 2 teaspoons ground cinnamon • 1 cup raw pecans, finely chopped • ½ teaspoon vanilla extract • ¼ cup confectioners' sugar + more for sprinkling • 6 oz cream cheese, room temperature • 2 tablespoons butter, room temperature + more for greasing the pan INSTRUCTIONS 1. Preheat the oven to 350 F and finely smear the jellyroll pan with a butter and sprinkle with some flour. 2. In a medium bowl, using a mixer, combine pumpkin, eggs, granulated sugar and 1 tablespoon of lemon. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt. Pour wet ingredients into dry and mix until well combined. Evenly spread the mixture into a jellyroll pan, making sure it is of the same width on all sides. 3. Sprinkle with chopped pecans and bake for about 14 minutes or until the center comes out clean. 4. Let it cool for 10 minutes. 5. Invert the cake onto a large cutting board or wire rack. Take a large kitchen towel or wide piece of bounty paper and sprinkle it with confectioners' sugar. Carefully transfer the pie onto a towel or paper and start rolling the cake up in the towel. Fold the sides of the towel over the cake and place it in a fridge for about 45 min. 6. In a medium bowl, combine cream cheese, butter, 1 tablespoon of lemon juice, vanilla extract and ¼ cup of confectioners' sugar. Mix well. 7. Carefully unroll the cake and evenly spread the mixture onto it. 8. Very gently, reroll the cake and place it into a fringe until ready to it. Recipe by: STEVIA In The Raw Donuts: • 4 cups all-purpose flour • 4 teaspoons baking powder • 1/2 teaspoon sea salt • 1/2 cup Sugar In The Raw® • 1/2 cup Stevia In The Raw® • 10 tablespoons butter, melted • 4 large eggs • 1 1/2 cups low-fat milk • 1 tablespoon vanilla Glaze: • 1/2 cup milk • 1 tablespoon fresh or dried lavender buds, plus more for garnish • 2 cups powdered sugar, sifted • 1/2 cup Stevia In The Raw® • 2 teaspoons lemon juice Directions Prep: 30m Cook: 20m Ready In: 50 m 1. Preheat oven to 375 degrees F. Lightly grease a mini donut pan. In a large mixing bowl whisk together flour, baking powder, and salt. In a second large bowl whisk together Sugar In The Raw(R), Stevia In The Raw(R), butter, eggs, milk, and vanilla until sugar is dissolved. Fold flour into milk mixture until combined. 2. Add two teaspoons of dough to each donut cup. Bake 10-12 minutes or until golden brown. Let cool completely in the pan. 3. In a small saucepan bring milk to a simmer, add lavender, cover, remove from the heat, and let sit 15 minutes. Strain milk and discard lavender. In a medium bowl whisk 2 tablespoons lavender milk into powdered sugar and Stevia In The Raw(R), then whisk in lemon juice. If needed, add a little more lavender milk to reach desired consistency. 4. Dip the top of each doughnut in the glaze and place on a rack. While still wet, sprinkle with lavender and let set. Recipe and photo from Eat Better, Live Better, Feel Better lavender almond milk: • 1 cup raw almonds • 3 cups filtered water • 1/4 cup chopped pitted dates or 5 drops alcohol-free liquid stevia • 1 1/2 teaspoons fresh lavender petals or 3/4 teaspoon dried culinary lavender • 1 teaspoon natural vanilla extract • Pinch of Celtic sea salt chia pudding: • lavender almond milk (recipe above) • 1/2 cup + 1 tablespoon chia seeds • 1/2 cup sliced raw almonds, to serve 1. To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. (For more information on soaking read here.) 2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors. 3. To soak the dates, place them in a glass or ceramic bowl, and cover with filtered water for 30 minutes, until softened. Drain, and set aside. 4. Throw the rinsed almonds, filtered water, dates, culinary lavender, vanilla, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. 5. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp and set aside. You can dehydrate this for use in smoothies or to make crusts. Or make this quick easy body scrub. 6. To make the pudding, pour the milk in a large bowl, and whisk in the chia seeds for about 30 seconds to prevent them from clumping. Whisk again a couple of minutes later after the mixture settles to ensure the chia is evenly dispersed. Transfer the mixture to the fridge, and allow to thicken for 30 minutes. 7. Stir in the almonds, and transfer to four bowls to serve. Top with additional sliced almonds, if desired. Recipe adapted from redshallotkitchen.com Lavender is the perfect addition to any dessert! Ingredients: For the choux: • 1 cup milk • 1/2 cup (1 stick) unsalted butter, cut into smaller pieces • 1/4 teaspoon salt • 1 cup all-purpose flour • 4 large eggs For the Irish cream filling: • 1 cup heavy whipping cream • 2 tablespoons sugar • 1-2 tablespoons Irish cream liquor For the white chocolate glaze: • 4 ounces white chocolate, cut into small pieces • 4 tablespoons butter • 2 tablespoons whipping cream • 1 tablespoons dried lavender buds Directions: • To make choux pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a saucepan over medium heat, bring milk, butter and salt to a boil. Add flour and keep stirring until the dough dries up and pulls away from the side of the saucepan. Immediately transfer the dough to the mixing bowl. Mix with the electric mixer, adding one egg at the time, until well incorporated. Pour the dough into the piping bag with half-inch tip and pipe the dough onto the prepared baking sheets (about 1 to 1 1/2-inch in diameter), an inch apart between them. Bake in the oven until golden brown, about 20 minutes. Remove form the baking sheet and cool down completely. • To make Irish cream filling: In a large mixing bowl, beat the cream, sugar and Irish cream liquor until the cream becomes stiff and hold its form. Transfer cream into a piping bag with 1/4-inch tip (or cut the tip of the bag with scissors). Insert the tip of the piping bag into the side of each choux pastry, squeeze the bag and fill each pastry with the cream filling. • To make white chocolate ganache: Combine butter, white chocolate and whipping cream in a microwave safe bowl. Microwave for 30 seconds, mix, and continue until the mixture is smooth. Dip the top of each pastry puff into the chocolate mixture. Arrange the puff pastry on the baking sheet or a tray. Sprinkle the tops with some dried lavender buds. Store in refrigerator until the chocolate set. Serve. Makes about 40 cream puffs Adapted from lavenderandmacarons.com Indulge in an earthy silkiness of aromatic lavender, comforting chocolate and zingy blueberry in this sophisticated and creamy Lavender Chocolate Panna Cotta dessert. PREP TIME 25 mins COOK TIME 5 hours TOTAL TIME 5 hours 25 mins Recipe type: Dessert Serves: 5 INGREDIENTS Lavender layer
Chocolate layer
Blueberry jello layer
INSTRUCTIONS To make a lavender layer.
To make chocolate layer.
To make a blueberry jello layer.
Yield: about 4 cups
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!
Directions
**Note you can easily make Lavender Sugar by mixing granulated sugar with ground culinary lavender Perfect for the upcoming holiday season! Recipe adapted from hoodriverlavender.com
Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender! Sweet Potato Pie Ingredients:
Directions 1. Preheat oven to 375 F. Pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium-high heat. Add sweet potatoes, cover, and steam until fork-tender, about 20 minutes. Strain sweet potatoes, place in a large bowl, and let cool to room temp. Mash them to a smooth puree, about 1 1/4 cups. Add butter, lemon juice, nutmeg, cinnamon and salt, mixing after each addition. 2. In a small bowl, beat egg yolks lightly with a whisk for about 30 seconds. Add sugar and beat until they're a creamy lemon-yellow color, about 1 1/2 min. Add egg mixture to sweet potato mixture and stir until eggs are thoroughly incorporated and filling is consistent bright-orange color. Add flour a little at a time, stirring after each addition, until thoroughly incorporate. Add buttermilk and stir until mixed in. 3. With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/2 min. Gently fold egg whites into sweet potato-buttermilk mixture until blended. Pour mixture into a prepared piecrust, then top with lavender crumb topping (see below). Bake on middle rack of oven until the center is firm and set, 35-40 min. 4. Remove pie from oven and cool completely on a rack. Enjoy! Lavender Crumb Topping Ingredients:
Directions Combine sugar, flour, culinary lavender & salt. Press out any lumps of sugar. Then using your hands or fork, rub in the butter until mixture is crumbly. Scatter crumb topping evenly over sweet potato pie, and bake. Perfect for the holiday season! Use our Gourmet Seasoning on your roast turkeys and pair it with this scrumptious and unique salted lavender honey pie for dessert! You'll be the talk of the town for years to come! Happy Holidays from all of us here at AKL Maui!
Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender! Adapted from Four & Twenty Blackbirds Serves: One 9" pie, about 8 slices Ingredients: For the Crust:
For the Custard Filling:
Directions 1. For the Dough: Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated. 2. Slowly add the ice water and vinegar mixture and bring the dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible. 3. Divide into 2 discs, wrap in plastic and chill 1 hour or more before use. 4. To pre-bake a crust for a custard pie: Roll one disc of crust out to fit a 9-inch pan, about ¼ inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes. 5. Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dry beans if you don’t have pie weights. Distribute them evenly. Also if you have it, line the edges with a pie crust shield (I use this pie shield cause it's adjustable!) 6. Bake in a 375 F oven for 15-20 minutes. Allow to cool slightly before filling with custard. 7. For the Filling: With an electric mixer or by hand, combine melted butter with the lavender sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla bean, extract and vinegar and mix together. Fold in the eggs, add the cream and blend. 8. Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. It only took 45 minutes for me, but my oven runs a bit warmer than usual. The filling will slightly puff up like a marshmallow, brown fairly darkly, and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream. |
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