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Amy's Lavender Lemonade
Drink Other

Amy's Lavender Lemonade

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place lavender in a medium heat-proof bowl; add boiling water and steep about 10 minutes.
  2. 2 Strain lavender water into a large heat-proof bowl; discard lavender. Stir sugar into lavender water until dissolved. Pour lavender syrup into a large pitcher filled with ice.
  3. 3 Squeeze lemon juice into pitcher; top off with cold water. Taste; adjust sugar and lemon. Pour into tall glasses and serve.

By MORDANA

Lavender Pork Steaks
Dinner

Lavender Pork Steaks

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for low heat.
  2. 2 Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
  3. 3 Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.

By Sarah

Sour Cherry Lavender Jelly

Sour Cherry Lavender Jelly

Prep
10 min
Cook
5 min
Total
1455 min

Instructions

  1. 1 Inspect 4 small canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar has a light lavender fragrance. Mix fragrant sugar and cherry juice together in a bowl and stir to dissolve. Strain out larger lavender bits through a fine sieve into a large pot. Stir in pectin.
  3. 3 Slowly bring cherry juice mixture to a full rolling boil over medium-high heat that does not stop bubbling when stirred. Stir in remaining sugar and return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  4. 4 Ladle jelly immediately into prepared jars and add a small lavender sprig to each glass, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By nch

Lavender Shortbread Cookies
Dessert

Lavender Shortbread Cookies

4.5

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  3. 3 Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

By Maryeileen Corcoran

White Chocolate and Lavender Scones

White Chocolate and Lavender Scones

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, chocolate chips, sugar, lavender, baking powder, salt, and baking soda together in a large glass mixing bowl. Cut in butter with a pastry blender until the texture resembles coarse cornmeal with some small chunks of butter in the mix.
  3. 3 Whisk cream, vanilla extract, and vanilla flavoring together in a small bowl. Add to the mixing bowl and use a spatula to blend into the flour mixture. Knead dough until completely combined.
  4. 4 Cut dough in half and form each piece into a disc. Place discs on the prepared baking sheet and cut each one into 8 wedges.
  5. 5 Bake in the preheated oven until tops are golden, 10 to 12 minutes. Let cool on a wire rack for 10 to 15 minutes before serving.

By Lady Luna Tea

Smoked and Glazed Chicken Thighs
Dinner

Smoked and Glazed Chicken Thighs

Prep
40 min
Cook
125 min
Total
175 min

Instructions

  1. 1 Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
  2. 2 Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
  3. 3 Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
  4. 4 Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
  5. 5 Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
  6. 6 Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

By John Somerall

Lavender-Lemon Curd Thumbprint Cookies
Dessert

Lavender-Lemon Curd Thumbprint Cookies

4.0

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Line two baking sheets with parchment paper.
  2. 2 Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.
  3. 3 Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.
  4. 4 Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.
  7. 7 Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.

By SunnyDaysNora

Lemon Lavender Avocado Loaf
Snack

Lemon Lavender Avocado Loaf

4.5

Prep
20 min
Cook
60 min
Total
200 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
  2. 2 Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Sheena

Bitter Lemon Soda
Drink American

Bitter Lemon Soda

3.9

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Combine sugar, water, lemon zest, and lavender in a pot and cover; bring to a boil. Cook mixture until sugar is dissolved, 5 to 10 minutes. Remove the pot from heat and cool syrup to room temperature, about 15 minutes.
  2. 2 Pour lemon juice into a pitcher. Strain syrup into lemon juice and stir until concentrate is evenly mixed. Refrigerate concentrate until chilled, at least 1 hour.
  3. 3 Fill serving glasses with ice. Pour about 2 ounces concentrate into each glass; top with tonic water and stir.

By MartinTravels

Lavender Tea Bread
Snack European

Lavender Tea Bread

4.5

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. 2 Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
  3. 3 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
  4. 4 Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

By JUDIJ

Buckwheat Lavender Biscotti
Dessert American

Buckwheat Lavender Biscotti

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
  3. 3 Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
  4. 4 Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
  5. 5 Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

By Kay5103

Roasted Brussels Sprouts with Bacon and Apples
Dinner American

Roasted Brussels Sprouts with Bacon and Apples

3.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
  3. 3 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

By LaBurd

Lavender-Earl Grey Tea Cookies
Dessert American

Lavender-Earl Grey Tea Cookies

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Steep Earl Grey tea bag in hot milk in a small bowl.
  3. 3 Beat together sugar and butter in a large bowl with an electric mixer until creamy. Mix in egg until incorporated. Remove tea bag from hot milk; stir milky tea mixture into egg mixture. Mix in flour, lavender, baking powder, and baking soda until dough is well combined.
  4. 4 Drop dough by rounded spoonfuls onto ungreased cookie sheets.
  5. 5 Bake in the preheated oven until edges are light brown and set, 10 to 12 minutes. Let cool on a wire rack for 10 minutes.
  6. 6 Meanwhile, make glaze: Stir together lemon juice and water in a small bowl until well combined. Add sugar, lavender, and lemon zest; stir until combined.
  7. 7 Brush or spoon glaze onto cooled cookies.

By originalpoppyseed