FRUIT PREP: In saucepan, cook and smash 12 oz ripe blackberries with 1/2 cup Lyle’s Golden Syrup. Strain through fine sieve while hot, working the solids to extract as much fine pulp as possibly.
BITTERS PREP: Pulverize in a coffee grinder: 1 TBSP dried lavender buds and 2 TBSP fresh lavender buds and flowers. Add immediately to 1/4 cup vodka, and then add 6-7 small mint leaves. Shake for several minutes. Filter to collect the dark bitters.
BASE MIXTURE: In a liter bottle, combine and refrigerate: All of the fruit mixture (above) 135 grams Wild Sint Maarten Guavaberry Island Folk Liquor 215 grams fresh squeezed lime juice 30 ml of Lavender bitters extract (adjust to taste)
COCKTAIL INSTRUCTIONS: Pour over ice: 1-1.5 oz Base Mixture and 1 oz vodka Top with 1-2 oz cold prosecco. Garnish with lime wedge.
Part 1: The Fudge Ingredients for Chocolate Lavender Fudge
32 ounces (2 ½ cups) Semi-Sweet Chocolate Chips
30 ounce can Sweetened Condensed Milk
6 tablespoons Unsalted Butter
2 tablespoon Culinary Lavender, finely ground (in a spice grinder, clean spice grinder or with a mortar and pestle).
Instructions for Chocolate Lavender Fudge:
Line a 9 by 9 inch square baking pan with foil. Set aside.
Place all ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt and combine all into a smooth, creamy mixture.
Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set, or overnight.
Part 2: The Topping
Ingredients for Salted Caramel Top:
1 teaspoons Sea Salt granules, Grey Salt or flaked finishing salt
2 teaspoon Culinary Lavender
2 cup Granulated Sugar
8 tablespoons Unsalted Butter
1/2 cup Heavy Whipping Cream
Instructions for Salted Caramel Top:
Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside.
Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
Reduce heat to medium and add the butter. It will splatter so be careful to avoid getting burned. Stir to fully melt and incorporate the butter.
Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge).
Part 3: Putting it all together
Spread the caramel on the top of the fudge quickly, smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours.
Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 by 9 inch pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. Wrap in candy foil or serve straight away!
Lavender Pumpkin Pie (adapted from Lavender Wind Farm) Preheat oven to 400 Step 1: Make candied pecans (to go around rim of pie) Ingredients 1 ¾ c water1 ½ c sugar 2 Tb lavender 1c pecans Directions: 1. Bring lavender and water to a boil. Stir in sugar until completely disolved and boil for about 15 min. 2. To make a lavender simple syrup. Toss pecans in about ¼ c of simple syrup. 3. Lay pecans out on a cookie sheet and roast at 400 degrees for 6-8 min, carefully monitoring to make sure they aren’t overcooked. 4. Set aside. Step 2: Make the pie filling Ingredients 15 oz Pumpkin Puree 2 eggs ½ c. Brown sugar ½ tsp salt ½ tsp ground ginger ¼ tsp ground cloves ¾ c sweetened condensed milk 2 tsp culinary lavender 1 TB dark rum Directions: 1. Beat the eggs, and then add the pumpkin and condensed milk. Mix well. 2. Add sugar and spices. Mix well and then pour into a 9” pie shell. 3. Arrange pecans around the rim of the pie crust. 4. Bake pie for 15 min at 400 and then reduce temperature to 350 and bake for 50 more minutes. To test pie for doneness, insert knife and if it comes out clean it’s done.
Apple Lavender Muffins
1 1⁄2 cups all-purpose flour
1⁄2 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup milk
1.5 teaspoons lavender ground buds
1⁄2 cup butter, melted
1 large egg, beaten
1 cup apple, peeled and diced
Preheat oven to 375 degrees. 1) Coat 12 muffin tins with cooking spray or line with muffin cups.
2) In a large bowl, sift together flour; sugar; baking powder and salt. Make a well in center.
3 )In a separate bowl, whisk together milk, lavender; butter and egg. Add the milk mixture to the flour mixture and stir by hand until the batter is just evenly moistened. Fold in the apples.
4) Fill the prepared muffin tins about three-quarters full. Bake until knife inserted into center of a muffin comes out clean, 25 to 30 minutes.
In a large bowl; cream the butter, sugar & Lavender until fluffy.
Beat in eggs until smooth, and then add juice, extract plus zest.
Sprinkle the baking powder over batter next, and then add the flour.
Mix well; dough will be soft & slightly sticky.
Make into 2 logs rolled in wax paper: 3 rolls if you want dainty cookies ... you may need to sprinkle a bit of extra flour on the wax paper if dough is too sticky.
Chill 20 minutes.
Slice into rounds, makes 24 to 48 cookies depending on roll size.
Bake 12-15 minutes.
For Celebration cookies: Cool cookies. Make an icing glaze with 100 grams white chocolate melted in a double boiler with ¼ cup of butter & a few drops of almond extract. Cool glaze to barely warm, spoon into a small Ziploc bag, seal…then snip one corner to make an easy icing bag! Decorate with Orange Calendula petals or fresh Lavender before glaze sets.
Little Lavender Farm's Gluten-free Lemon Lavender Sandies
1/2 cup butter
1/3 cup sugar
1-2 tsp lemon juice
1 tsp lemon zest
1 teaspoon ground lavender buds
1 and ⅓ c gluten-free flour (of course you can use regular flour too!)
Blend butter, sugar, lemon juice, lemon zest, lavender until smooth.
Beat until dough forms.
Refrigerate for one hour.
Roll into balls and bake at 325 for about 20 min.
Roll in powdered sugar
Herbes de Provence This is a traditional seasoning widely used in Mediterranean cooking. Use it to season lamb or poultry, in a honey glaze for pork or roasted turkey, and with roasted onions, garlic, and other root vegetables. I love sprinkling it on roasted potatoes.
for Batch (2 quarts) LavenderHerbedSeasoned Popcorn
4 to 4½ tablespoons salted or unsalted butter, cut into chunks
2 to 2½ teaspoons lavenderherbpopcorn seasoning
8 cups unseasoned or very lightly salted popped popcorn
Salt to taste, optional
Instructions 1. To make the seasoning mix: Combine all ingredients in a minichopper or food processor and chop or process 2 minutes or until ground. Store airtight in a dry cool spot for up to 6 months. Makes ⅓ cup seasoning mix, enough for 5 or 6 batches of popcorn. The recipe may be doubled if desired. It will keep in an airtight bottle in a cool, dark spot for at least a year. 2. To make a batch of popcorn: Combine the butter and seasoning mix in a small saucepan and heat over medium heat to hot but not boiling. Stir well, then let stand so flavors can mingle 2 or 3 minutes. Thoroughly stir into 2 quarts (8 cups) popcorn.
Little Lavender Farm 11011 NE Paren Springs Rd Dundee, Oregon 97115