2 pounds stewing beef, cut in large cubes
1 Tablespoon olive oil
1 large onion sliced
1 head garlic, peeled and chopped
2 pounds Cremini or white button mushrooms
1 bottle (750 ml) red wine (we recommend North 4 Degrees Cabernet Franc)
5 1/2 oz. can tomato paste
1 tablespoon Serenity Lavender Herbs de Provence
2 bay leaves
1 tablespoon vinegar
In a deep pot add oil and toss in enough meat to make one single layer. Sear the meat on all sides, until nicely browned. Repeat with the remaining beef. Once browned return all beef to the pot.
Add onions, garlic and mushrooms to the pot. Pour in r red wine and stir in the tomato paste. Add the bay leaves and herbes de provence and bring the pot to a simmer.
Cover the pot, cook until the meat is tender approximately1 ½ hours (depending on the cut of meat used). Finish your stew by stirring in the vinegar. Serve over baby spinach, your favourite pasta, rice or potatoes.
A terrific way to warm up on such a frosty January day!
4 slices bacon
3 cups leeks, white part only
1 clove garlic, minced
6 cups Yukon gold potatoes, peeled and diced
6 C. vegetable or chicken stock
1/2 C. heavy cream
1 1/2 tsp. Serenity Lavender’s Herbs de Provence
1/2 tsp. Serenity Lavender’s Culinary Lavender, ground
Salt and pepper to taste
Fry the bacon until crisp in soup pot. Remove from pot and drain on paper towels. Reserve approximately 2 tsp of bacon fat. Chop and reserve. Wash the leeks well to remove any sand, chop and add to pot. Gently sauté over medium heat until leeks are very soft (about 7-10 minutes). Add garlic, potatoes and stock to leeks and simmer until potatoes are tender (about 20 minutes). Using a stick blender puree soup until smooth. Add cream, herbes de provence and lavender and whisk thoroughly over low heat until the soup is warm but not boiling. Garnish with bacon.
Season to taste with salt and pepper serve immediately.
Photo from Pxhere
Here’s fabulous way to turn turkey leftovers into a delicious lunchtime meal
2 Cups of leftover turkey diced
2 Essex County Granny Smith apples diced
1 stalk of celery chopped
2 teaspoons of red onion diced
4 cups of mixed lettuce greens
1/2 cup olive oil
2 teaspoons Balsamic vinegar
1 tablespoon lemon juice
1 clove of garlic minced
1 teaspoon Dijon mustard
1/4 cup honey
1 teaspoon dried Serenity Lavender’s Culinary lavender
salt & pepper
Combine the dressing ingredients into a jar. Shake and let stand for 30 minutes. Prepare the remaining salad ingredients. Place into a bowl and toss.
Photography Credit: Elise Bauer
Sweet potatoes are a great source of Vitamin A and this recipe offers a delicious mingling of flavours of lavender and lime for a satisfying side dish .
2 lbs sweet potatoes
¼ cup melted butter
¼ cup. fresh lime juice
½ tsp ground Serenity Culinary Lavender
¼ tsp nutmeg
½ tsp of salt
¼ tsp of pepper
¼ cup chopped fresh cilantro leaves
Preheat oven to 400 degrees F.
Wrap the sweet potatoes in tin foil and bake for approximately 1 hour or until very soft. Set aside until cool then cut the potatoes open and scrape out the flesh into a mixing bowl . Discard the skins. Stir in butter, lime juice, lavender, salt and pepper. Using a stick blender or food processor, blend until smooth. Place on a serving dish top with cilantro and garnish with slices of lime
*Use a spice grinder to ground your lavender.
This recipe is simple and delicious! A sure hit at your next party.
1 pkg cream cheese (softened)
1/2 cup of cheddar cheese (shredded)
1/4 cup goat or sheep gouda (shredded)
1Tablespoon Dijon mustard
1 Tablespoon Serenity Lavender’s Herbes de Provence
Instructions: Place the cheddar cheese in a food processor and gradually add the cream cheese until all cheese is smooth. Add the Dijon and herbes mix until blended. Take our of the food processor using a spatula (it will be sticky) and place in pile on a piece of parchment paper. Place in fridge for approximately 40 minutes.
Take out and roll into a either a large ball or smaller ones. Garnish with nuts or a tablespoon of Serenity’s herbes de provence. Serve with crackers and some North 42 Degrees Estate Winery Pinot Noir! Cheers
It’s a cold dreary day and a perfect time for a hot mug of chocolate to warm me up! I found the perfect recipe thanks to A la mode and had to share it with you. It’s sure to put a smile on your face.
For the hot chocolate:
2 cups whole milk
3 oz. dark chocolate (70% cacao)
1 oz. milk chocolate
1/4 tsp. Serenity Lavender’s culinary lavender
For the whipped cream:
1/2 cup cold heavy whipping cream
1/2 tbsp. Serenity Lavender’s Lavender Vanilla sugar
For the whipped cream, place the cold cream, Lavender Vanilla sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. Keep refrigerated until ready for use. For the hot chocolate, beat the milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from the heat and let the lavender steep for 5 minutes. Strain the lavender and return the milk to the saucepan.
Over medium heat, add the chocolate and mix until the chocolate is melted and incorporated. Whisk the milk mixture for 10 – 20 seconds or until frothy. Pour into a large mug and serve with a dollop of whipped cream.
Enjoy friends and stay warm!
It’s asparagus season in Essex County and how could I resist sharing this delicious recipe. It’s elegant and simple with of course a touch of lavender.
2 pounds of pencil thin asparagus
1/8 cup extra virgin olive oil
1/4 Teaspoon crushed hot pepper flakes
2 cloves of garlic, minced
1 teaspoon, ground Serenity culinary lavender
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup of grated parmesan cheese
1 Tablespoon grated lemon zest
1 Tablespoon fresh squeezed lemon juice
Clean the asparagus and tim off the tough ends. Cook in boiling water for 3 minutes. Drain and cover with cold water to stop the cooking. Drain and pat dry.
Warm the olive oil in a large skillet over medium heat. Add the pepper flakes and garlic, stir and cook for 1 minute. Add pine nuts and saute until the nuts turn a light golden brown. Add the asparagus and lavender cook for an additional 3 minutes, until just heated through. Season with salt and pepper.
Remove from pan and place onto a serving platter. Top with parmesan allowing the heat to melt the cheese. Sprinkle with lemon zest and drizzle with lemon juice.
A perfect side dish or lunch. Serve with Sauvignon blanc wine.
Photo courtesy of Culinate.com
2 cups semi sweet chocolate chips
1 300 ml can of sweetened condensed milk
1 Tbsp ground lavender
3 Tbsp melted butter
Combine all ingredients into a double boiler. Sir constantly until chocolate is melted and smooth. Place in a 8×8 ” lined pan and cool overnight in the refrigerator until firm. Cut into pieces and top with fresh lavender, a sprinkle of lavender salt or cocoa powder
Makes 20 small pieces.
Yes, it is that time of year again when we gather round the big screen television to watch the superbowl. Or for those who are not football fans at the least the half time show. This North American tradition has become something more – its a celebration of friendship, family and food. That food is usually pizza, wings and all kinds of snack foods but why not shake it up a bit and try something with a twist of lavender- yes I said lavender. Here’s a recipe that we love with the added zest and herbal flavours of lavender.
1 cup of pecans
1/2 cup water
1/2 cup Sugar
2 dried red chile peppers
2 tsp lavender
Combine the ingredients in a saucepan. Bring to a boil over high heat constantly stirring to avoid the sugar from burning. Add the pecans and return to a boil. Reduce heat. Simmer for 10 minutes. Arrange the pecans evenly on a baking sheet. Bake at 250 degrees until the pecans start to lightly brown.
Cool and serve.
At Serenity Lavender Farm we love this time of year. As winter sets in and days get cooler, its hard to imagine not having a delicious bowl of soup. We’ve put a twist on an old time favourite- Enjoy!
1 Tbsp Serenity Lavender culinary lavender
1/4 cup water
3 cups chicken stock
3/4 tsp salt
2 cups pumpkin puree
1/2 c chopped onion
1/4 tsp chopped fresh thyme
1/2 clove garlic, minced
1/4 cup heavy whipping cream
1/2 tsp black peppercorns
Bring dried lavender blossoms and water to boiling. Remove from heat and allow mixture to steep 10 minutes. Strain liquid, discarding blossoms. Set lavender infusion aside.
In a saucepan combine chicken stock, onion, garlic, pumpkin, thyme. Bring to a boil. Remove from heat, whisk in lavender insfusion and whip cream. Season with salt and ground peppercorns
Ladle soup into warm bowls. Garnish each with a spoonful of sour cream and, if desired, dried lavender.
This recipe yields 4 servings.