Culinary Recipes

October 12, 2013

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Lemonade ›


The Lavender Farmette's Lavender Lemonade

 

(Limonade à la lavande)

I just love this lemonade! If you’re using dried lavender buds they are no reason not to enjoy this drink year around. The two parts (syrup and lemon juice) of this recipe can be prepared in advance and combined when needed. If you feel adventurous try adding a shot of vodka per serving. Oulala!

Yield about 13- ½ cup servings on ice (6.5 cups)

1-cup sugar

1-cup water

½ cup light-flavor honey

1 heaping tbsp. dried lavender ‘Provence’ (double the amount if using fresh lavender flowers)

3 lemon zests (chunks from ½ of an organic lemon)

1 ½ cup fresh squeezed lemon juice (about 8 large)

2- cups water or sparkling water (or more to taste)

Bring 1-cup water and the sugar to a boil stirring occasionally until the sugar is completely dissolved. Remove from heat. Add the dried lavender, honey and lemon zests. Stir and let steep covered for about 30 minutes. Strain the syrup, discard the lavender*. Once the syrup cooled off, add the lemon juice and water.

Serve on ice with a slice of lemon to decorate (do not put the ice in the jar it washes down the flavor)

Tips:

• *Use the dried lavender buds to make a pot of tea; they still have lots of flavor in them and they are coated with sugar. In a teapot, pour boiling water over the lavender and steep for about 5 minutes. Delicious!

•Lavender syrup will keep up to a week in the fridge.

 

A note of caution: Look for lavender grown following organic methods. Do not ingest lavender that came from a garden center, florist, nursery or craft store that could have been sprayed with pesticides or herbicides. 

 

 

 

 

The Lavender Farmette's Lavender cookies

(Biscuits sablés à la Lavande)

I concocted this delicious recipe during my summer vacation. I wanted a small batch of cookies (these are quite rich…) that could keep for a few days in a tin so I wouldn’t eat the whole thing at one sitting. Try using organic ingredients in the following recipe and enjoy!

Makes about 20 cookies

1-Tbsp dried lavender ‘Provence’ (double if using fresh flowers)

1 egg

¾ cup flour

7-Tbsp lightly salted butter (or add a pinch of salt)

¼ cup sugar

2-Tbsp almond flour

Chop the lavender into small pieces by pulsing it with the sugar in a food processor.

Add all the other ingredients and pulse until the dough makes a ball.

Wrap the dough in plastic film and refrigerate for at least 2 hours.

Roll out the dough to about 1/8 inch thick on a lightly floured surface.

Cut about 20 cookies with a 2-inch wide cookie cutter.

Bake at 350F for about 12 minutes.

 

A note of caution: Look for lavender grown following organic methods. Do not ingest lavender that came from a garden center, florist, nursery or craft store that could have been sprayed with pesticides or herbicides. 

September 26, 2013

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Teas-infusions ›


Lavender and lemon verbena tea

TEA TIME!

Lavender and lemon Verbena tea

 

I totally enjoy taking a break in the late afternoon to brew a cup of herbal tea from plants I grew in my garden. And of course, I experiment with lavender in my concoctions.

Here is one of my favorites:

For 1 cup (increase portions accordingly if brewing a pot)

1 teaspoon dried lavender blossoms

½ teaspoon lemon verbena

1 teaspoon honey (optional)

Hot water

 

Use a cup with an infuser or a paper tea sachet. Pour just boiled water over the herbs and steep for a few minutes. Don’t go past 5 minutes or the lavender takesa bitter, soapy flavor. When ready, remove the infuser and add honey to your taste.

Now put your feet up and chill!

 

 

 

 

 

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