Recipes

Poached Lavender Peaches

Peaches, Lavender and  Harrow go hand in hand.  Did you know that varieties such as Harrow Beauty, Harrow Fair,  Harbright and Harrow Diamond, just to name a few, were developed right in our own backyard at the Agriculture  Agri-food Canada Harrow Research Station?  While we no longer celebrate these achievements at the Peach Festival, but we still love our peaches which are bursting with sweet rich ripeness right now and available at your local Harrow fruit stands picked just hours before your purchase.

So this season for something try the  flavours of lavender and peach

Ingredients:

6  -8  peaches

2 cups of water

1 cup of sugar

1 Tablespoon of Serenity’s culinary lavender

1 bay leaf or clove

Preparation

In a medium saucepan combine the sugar and water and over medium heat stir until the sugar is  disolved and the mixture is clear.  Remove from heat and add the lavender and bay leaf and steep for 10-15 minutes.  Strain the herbs from the liquid and return the liquid to the saucepan and bring to a boil.  Add  peaches and cook for 2-3 minutes until the peaches are tender.  I like mine a bit firmer.  Remove peaches from the liquid with a slotted spoon. Let them cool down a bit. Peel the skin, pit and slice in half.   Continue to cook until liquid is reduced to 1/2 cup.   Place 2 peach halves on a plate and drizzle with syrup. Serve with ice cream or for something more decadent try it with marscapone cheese or devon cream.  Garnish with a fresh lavender sprigs, mint or bay leaf.

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Lavender Mint Iced Tea

A simple delightful herbal tea that’s easy to make and incredibly refreshing!  Perfect for a summer garden party or barbeque especially on these hot humid Essex County days.

Ingredients

  • 4 cups boiling water
  • 1 Tablespoon plus 1 teaspoon dried lavender flowers
  • 1/4 cup loosely packed mint sprigs
  • 3 Tablespoons of Honey to sweeten  
  • Lavender sprigs to garnish

Directions

Pour the boiling water over mint and lavender leaves. Steep for 10 minutes, then strain. Sweeten with honey refrigerate until chilled. Cool and serve over ice. Garnish with lavender sprigs.

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Lavender Lemonade

Ingredients:
– 1 cup sugar
– 1 tablespoon dried culinary lavender
– 1 cup freshly squeezed lemon juice, strained
– 5 cups water
– Ice cubes
– Lavender springs for garnish

Preparation:
Combine sugar with 2 ½ cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar . Add the lavender blooms to the sugar water, cover, and remove
from heat. Let stand at least 20 minutes. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 ½ cups water. Stir well. Pour into tall glasses
half-filled with ice or refrigerate until ready to use.

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Lavender Shortbread

These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor.

– Servings: 4 dozen

Ingredients
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt

Preparation
Preheat oven to 325°F.

Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough
in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.

Garnish:
lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.

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Honey-Roasted Peaches with Lavender

If you love peaches, you’ll fall in love with these Honey Roasted lavender peaches. 

Ingredients:

1/2 tablespoon unsalted butter

4 large ripe peaches, halved and pitted

1/4 cup local honey

2 Sprigs fresh lavender

1/2 teaspoon lemon zest

2 tablespoons and 2 teaspoons of  mascarpone cheese

Preparation:

1. Preheat oven to 350 degrees

2. Coat a 7×11 pan with butter, arrange the peaches cut half facing upwards. Drizzle honey over peaches, and add lavender and lemon zest.

3. Bake for 15 minutes, remove from oven, and spoon honey from baking dish over the peaches. Bake for an additional 15-20 minutes or until peaches are softened and golden.

4. Top warm peach halves with 1 teaspoon mascarpone cheese, drizzle with some honey from the baking pan.

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Delightful Lavender Berry Crisp

Its thats time of year when the local berries are in season and so is the lavender which is a perfect complement to the raspberries and blueberries.
Ingredients
  • 2 tablespoons dried Serenity culinary lavender buds
  • 2 tablespoons quick-cooking tapioca
  • 1 1/4 cups sugar
  • 2 teaspoons ground cinnamon
  • 4 cups blueberries, rinsed
  • 4 cups raspberries, rinsed
  • 3 tablespoons lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
  • 1/2 cup chopped almonds
Preparation
  • 1. In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish.
  • 2. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan.
  • 3. Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes.  Serve warm or cool with vanilla or lavender ice cream
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Lavender Grilled Salmon

Ingredients:
– 1 pound of Salmon Filet
– 2 Tbsp Honey
– 3 Tbsp Virgin Olive Oil 1 tsp Lavender, crushed
– 1/4 C White wine 1 Tbsp Worcestershire Sauce
– 1 Tbsp Lime or lemon Juice

Preparation:
Place all ingredients, except salmon, in saucepan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create the sauce. When sauce has cooled slightly, brush on salmon filet. Grill or bake salmon until flaky (don’t overcook), about 10 minutes, brushing with sauce. Set some aside to pour on salmon before serving.

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Lamb Chops with Lavender Balsamic Reduction

Great on the grill or under the broiler!

Ingredients

8 lamb chops

1 1/2 cups balsamic vinegar

4 Tablespoons packed brown sugar

2 teaspoons Serenity’s dried culinary lavender

1 large garlic clove, minced

salt and pepper

Directions:

In a saucepan mix the vinegar, sugar, garlic and lavender and bring to a boil stirring constantly then reduce heat and continue to cook over low until the volume is reduce by half and the mixture thickens. Set asice.

Season the lamb chops with salt and pepper then grill or broil for 4-5  minutes per side or until cooked to your liking.  Remove  from heat and serve  while hot atop of a bed of garlic mashed potatoes  and spinach with the balsamic reduction drizzled over top of the chops.

Grilled asparagus is a perfect side to this easy but elegant dish.

Bon Appetit!

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Serenity Roasted Veggies or Potatoes

Use Serenity’s Herbes de Provence on your favourite vegetables or potatoes including parsnips, carrots, turnips, sweet potatoes, eggplant and peppers. Prepare your vegetables and coat with olive oiland add a tablespoon of Serenity’s Herbes de Provence. Bake at 375◦ until tender – about 35 – 40 minutes.

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Lavender Martini

Ingredients:
– 1 tsp dried lavender
– 1 1/2 oz vodka
– 1/2 oz Cointreau
– 1 tbsp simple syrup made from Serenity lavender sugar

Add lavender, vodka, Cointreau and simple syrup over ice in the shaker. Shake well and strain the mixture into a chilled martini glass. (Optional: Rim martini in sugar and garnish with a fresh sprig
of lavender)

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