Place the stock and lavender essence in a saucepan and
NOTE: Use regular honey if you cannot find lavender honey. To make it easier to blend, zap the honey a few seconds in the microwave.
Combine all ingredients except for salt and pepper in a non-reactive bowl and whisk well or blend with immersion blender. Cover and refrigerate for 1 hour prior to serving to allow ingredients to marinate. Bring to room temperature. Whisk before serving.
Adjust seasoning if necessary and season with salt and pepper if desired.
Keeps for 1 week in refrigerator.
edium heat, bring milk and lavender to a simmer. Transfer to
ggs, 1 cup sugar, and lavender together.
Add lemon juice
Place the lavender, mustard seeds and fennel seeds
eat and stir in the lavender, rosemary, and walnuts. Work quickly
owder, baking soda, salt and lavender in a large bowl.
eppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over
ith some sprigs of fresh culinary lavender or a sprinkling of any
ombine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice
Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.
Fill jar with water to within 2 inches of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.
killet for these type of recipes) over medium heat until fragrant
nd 1 tablespoon of the lavender; toss to combine. Fold up
il with the garlic and lavender over low heat for about
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
ombine water, sugar, lavender and vanilla bean seeds and
cup heavy cream and lavender in small saucepan.
Heat
nd 1/2 tablespoon dried lavender.
Bring to a boil
hours.
Bind the lavender sprigs with the inflorescences together
nd 2 tablespoons of the lavender; once warm, remove from the