Recipes

Blueberry Lavender Mojito

Enjoy this refreshing drink with a twist of local seasonal flavours of blueberries and lavender!

 

Ingredients

 10 mint leaves

 1 oz. lavender syrup (recipe to follow below)

 juice of 1/2 pressed lime or a 1/8 of a cup

20 Blueberries

1 & 1/2 ounces white rum club

 soda

 In tall glass crush mint leaves, lavender syrup, lime juice, 15 blueberries and rum. Mix just enough to combine flavors and the blueberries are slightly open. Fill shaker with crushed ice pour the syrup mixture overtop and top with Club Soda. Shake until well blended. Garnish with  blueberries on a cocktail pick and fresh lavender. 

Lavender Syrup

1/4 cup of Serenity Lavender Culinary Lavender

1 Cup of Water

1/2 Cup Sugar

In a small saucepan bring water to a boil add lavender, cover and let steep for 20 minutes.  Using a sieve strain the lavender. Return to stove and over medium heat add sugar stirring until it is all dissolved. Place in a container and refrigerate. 

This syrup is handy to have around to make other drinks inlcuding lavender lemonade thru the summer! Courtesy of Wine Enthusiast Magazine. 

 

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Roasted Pears with Blackberries, Ricotta, and Lavender Sugar

This recipe is from Bon Apetit. I combines the tannic and acidic flavours of the blackberries with the sweetness of the pears and creaminess of the ricotta for a tantalizing taste experience.

6 servings
• PREP TIME: 20 minutes
• TOTAL TIME: 1 hour 15 minutes

Recipe by Marlena Spieler

Photograph by Marcus Nilsson

Ingredients

•1/3cup + 2 teaspoons lavender sugar(available at Serenity Lavender online or in store or make your own using our culinary lavender)
•6 unpeeled pears (such as Bosc or Bartlett), quartered, cored
•2 tablespoons fresh lemon juice
•1 pint blackberries
•1 cup fresh ricotta cheese, crème fraîche, or vanilla ice cream

Preparation

Preheat oven to 425°F. Generously butter large rimmed baking sheet. Toss pears, lemon juice, and 3 tablespoons lavender sugar in large bowl. Transfer pears, 1 cut side down, to baking sheet. Roast 20 minutes. Turn pears, placing other cut side down. Sprinkle with 1 tablespoon lavender sugar; roast 20 minutes. Turn pears, skin side down. Preheat broiler. Sprinkle pears with 1 tablespoon lavender sugar. Broil until pears begin to caramelize, about 8 minutes. Arrange berries around pears; sprinkle with 1 tablespoon lavender sugar. Broil until berries begin to release juice, about 5 minutes.

Divide pears, berries, and juice among bowls. Top with dollop of ricotta and serve.

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Avocado Lavender Dip


Last minute preparations for Super Bowl Sunday and of course I had to include lavender in something. So here’s my a quick creation:

2 ripe firm avocados mashed
1/4 cup sour cream
1 tsp sea salt
1 tsp Serenity culinary lavender crushed with a mortar and pestle
1 small Leamington greenhouse tomato chopped
1/8 cup black bean and corn salsa
1 tsp lemon juice
1/2 small onion
pinch of ground pepper
dash of hot sauce ( I used our homemade habenaro paste made from our garden grown peppers but use whatever you like)

Mix together and serve with nachos.

 

Photo by Steven Depolo

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Lavender and Pistachio Encrusted Rack of Lamb

Impress your guests with this beautiful pistachio crusted roast rack of lamb using Serenity’s Herbes de Provence and Culinary Lavender.  Sweet, nutty pistachios are added to a traditional Dijon mustard crust, which gives the lamb a great flavor and texture.
Local Lamb is available at Ewe’s Dell Family Farms. Visit their website at http://www.ewedell.ca
Makes 4 Portions Pistachio Crusted Roast Rack of Lamb
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes  

Ingredients:

  • 2 fully trimmed racks of lamb (just under 1 1/2 pounds each)
  • 1 teaspoon Serenity Lavender’s Herbes de Provence, or dried Italian herb blend
  • salt and fresh ground black pepper to taste
  • 1 tbsp vegetable oil
  • 3 tbsp Dijon mustard
  • For the crust:
  • 2/3 cup finely chopped roasted pistachios
  • 2 tablespoon plain bread crumbs
  • 1/2 teaspoon Serenity Lavender’s Culinary Lavender  finely chopped
  • 2 tablespoons honey
  • 1 teaspoon olive oil
  • pinch of salt and fresh ground black pepper

Preparation:

Preheat oven to 400 degrees F.

Season the lamb very generously with the fresh black pepper and salt to taste. Sprinkle over and press in the dried herbs. Heat the vegetable oil in a large skillet, and brown the lamb racks on both sides for a few minutes over high heat. Remove to a roasting pan and reserve.

Use a brush or spoon to spread the Dijon mustard over the surfaces of the lamb. Spread some on the sides and ends, but most should remain on the top surface.

Combine the crust ingredients in a small mixing bowl. Divide between the 2 racks of lamb, and sprinkle over to cover the mustard-spread surface. Once evenly distributed, press gently with your fingers to makes sure it’s adhering to the mustard.

Place in the preheated oven and cook for 25 minutes, or until the internal temp is 125-130 degrees F, for medium-rare. Remove and let rest 10 minutes before slicing between the bones and serving. Garnish with a sprig of Lavender!

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Strawberries with Ginger Lavender

Strawberries with ginger lavender

With Strawberry season in full swing, I’m getting ready to make some strawberry lavender jam.  Lavender is a great compliment to any type of berry but those beautiful luscious local red strawberries are accented perfectly with tiny little purple buds of lavender.  There are so many lovely ways to serve lavender and strawberries together from soup to sorbet to tarts but today I’ve decided to experiment with a simple lavender syrup recipe with a twist.

Ingredients

1 lb. of Strawberries (quartered)

1/3 cup of sugar

2/3 cup of water

2 Tablespoons of Serenity Culinary Lavender

2 Tablespoons of Limoncello (Lemon Flavoured liqueur)

1 tsp grated fresh ginger

1/2 tsp culinary lavender

 

Instructions

Rinse and drain Strawberries.  Hull and cut into quarters in a large bowl and set aside.

In a small saucepan over low heat combine water,  sugar and lavender and simmer stirring occasionally until the sugar is dissolved.  Remove from heat. Place lid over top for about 15 minutes to allow the syrup mixture to steep and the lavender infuse the mixture.

Strain the syrup and discard the blossoms.

Add ginger and lemoncello into the syrup mixture.

Pour the syrup mixture over the straberries. Add 1/2 teaspoon of dried culinary lavender and toss gently.  Serve the berries in glass bowls or stemmed glasses.  Garnish with Whipped cream and fresh lavender stems.

Makes 4 servings

 

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Balsamic vinegarette with lavender

Great with fresh greens and our local greenhouse tomatoes

1 cup of balsamic vinegar
1 teaspoon honey – We love our friend’s at Sunparlour
1 teaspoon dried culinary lavender
1 Tablespoon extra virgin olive oil
pinch of sea salt
Dash of Pepper

In a small saucepan combine the honey, balsamic vinegar and dried lavender. Over moderately low heat reduce the mixture to half. Add oil. Mix to blend. Add salt and pepper.

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Lavender Chocolate Brownies

Chewy, chocolately with just the right amount of lavender. My family just loves these. When I make a batch they’re gone before the next day. Truly yummyliscious!

Ingredients:
1 cup of sugar
1/2 cup of butter
2 eggs
1/2 cup of flour
1/3 cup of unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon dried culinary lavender
1/4 cup chocolate chips
1/4 cup walnuts (optional)

Cream the butter and sugar. Beat in eggs and mix until smooth. In a separate bowl sift together the flour, cocoa powder, baking powder. Add salt and lavender. Blend dry ingredients into the egg mixture. Mix in chocolate chips and walnuts. Pour into a greased 8×8 inch pan. Bake 25-30 minutes at 350 degrees or until a toothpick comes out clean. Top with your favourite chocolate frosting for an even more decadent experience!

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Lavender chocolate fondue

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6 oz /175g bittersweet chocolate, coarsely chopped
4 oz/ 125 g milk chocolate, coarsely chopped
3/4 cup / 175 ml whipping cream
2 teaspoons culinary lavender

Place chocolate in fondue pot. Heat cream add lavender and steep 20 minutes. Return to stove and heat until boiling. Quickly strain lavender from the creamand pour over chocolate. Whisk until melted. Set over warmer.

Serve with seasonal fresh fruit.

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Lavender Scented Baked Apples

These lavender spiced baked apples are the perfect ending to any meal.

Yield: 6 servings

6 medium baking apples (about 2 pounds),
such as Gala or MacIntosh
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla
1 Tablespoon water
1 teaspoon lavender

Preheat oven to 350 degrees F.

Core apples; peel a strip from the top of each. If necessary cut thin
slice from bottom of each apple so apple will stand upright. Place
apples upright in greased 11 x 7-inch baking dish.

In medium-size bowl, combine sweetened condensed milk, vanilla and
lavender pour into and around apples.

Set dish in a 13 x 9-inch pan. Set on oven rack. Carefully pour boiling
water into pan to 1-inch depth. Bake 40 to 45 minutes or until apples
are tender, occasionally spooning sweetened condensed milk mixture in
bottom of dish over apples.

Serve warm

TIP If you don’t have sweetened condensed milk substitute a 1/4 cup of Lavender sugar or Lavender Vanilla Bean sugar in your regular baked apple recipe!

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Lavender Crème Brulee

If you love crème brulee you must try this recipe.  The delicate floral flavor of lavender is heavenly!

YielLavCremeBrulee-smallerds: 6 to 8 servings
Prep time: 20 min
Cook time: 60 min

 

 

 

Ingredients:

4 cups heavy cream
1 tablespoon Serenity Lavender’s Culinary lavender
8 egg yolks
3/4 cup granulated sugar, divided

Preparation:

Preheat oven to 300 degrees.

In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 15 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.

In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.

Arrange the custard cups in a oven proof roasting or baking pan.  Prepare water for the water bath by bringing enough water to a simmer. Carefully pour the hot water into the baking pan to come half-way up the sides of the custard cups.

Bake 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee and using a small hand-held torch melt the sugar until a golden brown crust is formed.

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