Starting this chilly morning off with a Lavender Latte using lavender syrup that we’ve made ahead of time. Lavender and mocha are heavenly together. This latte is perfect for a day that you need to treat yourself to a relaxing morning. This easy recipe is uses calming lavender to make a homemade syrup and topped with a frothy cream. You can always substitute your favourite oat milk or almond milk.
The key to cooking and baking with lavender is to use a good quality culinary lavender. There are many varietals of lavender and each has its own unique aroma and flavour. Our favorites are coconut ice which has a light spearmint and tropical notes or hidcote which has a beautiful colour, especially making lavender syrup and a citrus flavour that highlights its floral notes.
How to make your latte
Brew your favourite coffee or espresso.
In a separate saucepan heat 1/4 cup of whole milk or other milk substitute.
Pour 1 cup of coffee or 2 shots of espresso into desired mug.
Add 1-2 tablespoons of lavender simple syrup and stir. Top with steamed milk and froth, Then top with whipped cream and sprinkle dried lavender…and Voila!
Lavender latte
Lavender Simple Syrup Recipe
Lavender syrup
In a medium saucepan add the water and sugar. Stir over low heat until the sugar is dissolved. Bring the mixture to a boil. Stir in the lavender. Remove from heat and let steep for 10 minutes. Using a fine mesh sieve, strain out the lavender. Let the syrup cool to room temperature.
You can store the syrup in the fridge for up to a month- it’s terrific on berries, in a salad dressing or in your favourite cocktail!
We’ve been longing to travel… but that won’t be happening soon So, if we can’t travel to Provence at least we can bring that idyllic wine and lavender oasis of France to our dinner table. And what is more reminiscent of the beautiful region in France than herbes de Provence.
Obviously travelling vicariously is not quite the real thing but, it’ll have to do and what better way to travel than through food.
This week it’s a simple meal: chicken, dusted in flour and roasted with shallots, lemons, tomatoes, olives and garlic in a douse of dry red wine (I use the Pinot Noir from our sister company North 42 Degrees Estate Winery https://north42degrees.com/product/pinot-noir-2018-vqa/ ) and a sprinkle of our own blend of herbes de Provence. https://serenitylavender.com/product/herbs-de-provence/ The chicken pieces crisp up on top, while the shallots and garlic melt into sweetness below. You could serve with rice, mashed potatoes or a simple green salad and a crispy fresh baguette to mop up the sauce.
Chicken Provencal with Herbes de Provence
- 8 bone-in, skin-on chicken thighs and/or drumsticks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ to ¾ cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons Serenity Lavender herbes de Provence
- 1 lemon, quartered
- 8 cloves garlic, peeled
- 6 medium-size shallots, peeled and halved
- 1 pint/2 cups of cherry tomatoes
- 1/2 cup pitted green olives
- ⅓ cup dry red Wine
- 4 sprigs of thyme, for serving
Method
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Pre-heat oven to 400 degrees.
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Rinse the chicken and pat dry with a paper towel to remove any excess moisture; this will ensure the skin gets nice and crispy
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Season the chicken with salt and pepper. Put the flour in a shallow pan or plate, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
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On the stove top in an oven proof skillet heat the olive oil and place the floured dredged chicken skin side down until crispy and golden brown about 6-7 minutes. Turn the chicken over and cook the other side for about 6-7 minutes. Sprinkle the chicken with the herbes de Provence.
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Arrange the lemon, garlic cloves, tomatoes and shallots around the chicken, then add the dry red wine to the pan.
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Put the pan in the oven, and roast for 10-12 minutes, then baste it with the pan juices (do not skip this step). Continue roasting for another 20minu tes, or until the chicken is very crisp and the meat cooked through.
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Serve in the pan or on a warmed platter, garnished with fresh thyme sprigs.
Serve with mashed potatoes, rice or crisp baguette.
Bon Appetit!
This time of year there is a lot of entertaining going on in our neighbourhood with house parties abound. The food is just as diverse are our friends who are hosting these little soirees from wine and cheese minglers to the causal elegance of a sit down dinner.
If you are hosting a party this season we have a perfect recipe that gives a tender juicy lamb loin or rib chop a bit of zing in the flavour department using locally grown lavender. The aromatic rub of lavender and orange zest is an ideal flavour combination to make any cut of lamb a herbal fragrant note that is reminiscent of the southern coast of France.
Served with a lovely fall salad of arugula or other bitter greens and tossed with roasted hazelnuts and pomegranate seeds. The pomegranate seeds are delightfully sweet and crunchy. The bright red colour and burst of flavour is one of our favourite additions to any salad this time of year, not just this one.
Ingredients
2 Tablespoons extra virgin olive oil
1 Tablespoon minced shallot
1 Tablespoon finely grated orange zest
1 teaspoon Serenity Lavender’s dried culinary lavender buds
Pinch of sea salt
Pinch of freshly ground black peppercorns
8 double cut lamb chops (about 450 grams each)
Method
In a bowl, blend the olive oil with the shallot orange zest, lavender, salt and pepper. Rub the mixture all over the lamb chops ad transfer them onto a broiling pan or metal rack set on a baking sheet. Let the chops rest in the fridge for 2 -3 hours
Preheat the broiler and position a rack 8-10 inches from the heat. Broil the chops for about 20 minutes, turning occasionally until the temperature reads 140 degrees F.
Salad
Ingredients
1/8 cup extra virgin olive oil
3 Tablespoons of fresh lemon juice (about 1/2 a large lemon)
1 teaspoon finely grated fresh lemon zest
400 grams of arugula
1/2 cup of roasted hazelnuts, coarsely chopped
1/2 cup of pomegranate seeds
sea salt and freshly ground black pepper to taste
Method
Place the arugula in a large bowl. Add the remainder of the ingredients into a small round covered plastic container. Shake well until the oil and lemon juice are blended. Pour over the lettuce, toss and serve with the lamb chops.
Enjoy!
Schedule of Events
Thank you for joining us for Lavender Festival 2019 and helping us celebrate all things Lavender!
SATURDAY
10:00 am Tai Chi Demonstration
Fung Loy Kok Institute of Taoism
10:30 am Lavender Tour (free)
Meet at the Peace Garden/Labrinyth
11:00 am Cooking Demo
Learn the art of BBQ from Award winning competitive barbequer Wally Hayes. Meet at the Food tent
11:00 am Live Music – Max Marshall
-2:00 pm Grab some food, wine/beer and enjoy under the music tent
12:00 pm Lavender Wand Dem0
Meet at the Serenity Lavender booth
12:30 pm Lavender Tour (free)
Meet at the Peace Garden/Labrinyth
1:00 pm Paint and Sip Class
Prepaid tickets – meet under the canopy
1:00 pm What’s the Buzz? Bee tour
Pre sold tickets –Anderdon Apiaries stay tuned for future events
1:30 pm Decoupage Demo
Meet at the Serenity Lavender booth
2:00 pm Live Music- Aaron Furlotte
-5:00 pm Grab some food, wine/beer and enjoy under the music tent
2:00 pm Lavender Tour (free)
Meet at the Peace Garden/Labrinyth
2:30 pm What’s the Buzz? Bee tour
Pre sold tickets –Anderdon Apiaries stay tuned for future events
3:oo pm Wreath Making Demo
Meet at the Serenity Lavender booth
SUNDAY
10:30 am Lavender Tour (free)
Meet at the Peace Garden/Labrinyth
11:00 am Cooking Demo
Learn the art of BBQ from Award winning competitive barbequer Wally Hayes. Meet at the Food tent
11:00 am Live Music – James Staley
-2:00 pm Grab some food, wine/beer and enjoy under the music tent
12:00 pm Dried Flower Music Cone Demo
Meet at the Serenity Lavender booth
12:30 pm Lavender Tour (free)
Meet at the Peace Garden/Labrinyth
1:00 pm Paint and Sip Class
Prepaid tickets – meet under the canopy
1:00 pm What’s the Buzz? Bee tour
Pre sold tickets –Anderdon Apiaries stay tuned for future events
1:30 pm Decoupage Demo
Meet at the Serenity Lavender booth
2:00 pm Live Music-Garage Mahal
-5:00 pm Grab some food, wine/beer and enjoy under the music tent
2:00 pm Lavender Tour (free)
Meet at the Peace Garden/Labrinyth
2:30 pm What’s the Buzz? Bee tour
Pre sold tickets –Anderdon Apiaries stay tuned for future events
3:oo pm Felt Flower Wreath Demo
Meet at the Serenity Lavender booth
Thank you for your smiles and continued support!
This time of year brings me back to my grandmother’s orchard with its wonderful fruit selection – plums, pears, peaches, and apples. My all time favourite were the wonderfully ripe peaches. They were so fragrant and succulent that the juices ran all over with just one bite. I can still smell the aromas just thinking about my childhood.
In days gone by we had many peach orchards in beautiful Essex County. We even celebrated peaches in our little 
town of Harrow with a festival and the crowning of the Peach Queen. The Harrow Research Station developed a number of peach varieties such as the Harrow Beauty and Harrow Diamond Peach. Today, you can still find fresh peaches at our neighbour’s Leslie and Doug of the Fruit Wagon and Maria’s on Ridge Road.
So today in celebration of the long weekend and fresh Essex County peaches I thought I’d share a lovely adult beverage recipe that incorporates my favourite herb- lavender and of course those luscious peaches.
Lavender Peach Bellini
Ingredients
2 ripe large peaches, peeled, halved and stone removed
1/4 cup of sugar
1/4 cup of water
1 teaspoon Serenity Lavender’s culinary lavender
750 ml bottle of North 42 Degrees Sparkling Sauvignon Blanc, chilled
Fresh lavender sprigs to garnish
Method
Add water into a small pot. Bring to a boil add sugar stir until completely dissolved. Take off the heat and add 1 teaspoon of Serenity Lavender’s culinary lavender. Put the lid on the pot and steep for about 20 minutes. Strain the lavender and put the lavender simple syrup mixture into the fridge until cooled completely.
Blend the peaches in a blender until smooth. Place 1 tablespoon of peach puree into a glass add 1 tablespoon of lavender simple syrup and top with chilled sparkling wine.
Decorate each glass with a lavender sprig and serve straight away!
Cheers!!
Chefs Tip:
Use 1 parts puree to 4 parts sparkling wine. Good quality peach juice can be used as a substitute.
Serves 6
A match made in heaven- zesty lemon and luscious lavender! We can’t get enough of these creamy fragrant white chocolate bites and with Valentine’s day a few weeks away what better occasion to make these rich white chocolate treats for the one you love.
Ingredients:
Finely chopped pistachios for garnish, cake sparkles or powdered sugar
Instructions:
In the top portion of a double boiler, combine the whipping cream, butter, lavender, lemon zest and lemon juice. Over low heat bring the mixture to a simmer while stirring continually.
Remove the mixture from the stove and extract the lavender and lemon zest by passing the liquid through a fine sieve.
Add water to the bottom pot of the double boiler and heat. Add the chocolate into the warm mixture of whip cream . Stir until it is smooth and melted. Do not melt the chocolate over direct heat.
Once you have a smooth mixture with the chocolate, pour the ganache (cream & chocolate mixture) into a bowl and leave a room temperature for up to 5 hours. At this point, the ganache should be hard enough to hold whatever form you wish. Use a teaspoon or a small melon baller to place small heaps of the truffle mix onto a baking sheet lined with parchment paper. Place in freezer for 15 minutes
Remove the ganache from the freezer, and quickly roll each heap between your hands to create small smooth balls, and place back onto a parchment lined baking sheet. Roll each ball in chopped pistachio nuts, cake sparkles or powdered sugar and finish with a bud of lavender atop each truffle. Refrigerate until ready to serve.
Adapted from
Adventures in Cooking; photo from Photo from betsylife.com.
A perfect day for a cup of tea…. we’re tasting some new teas and can’t wait to share our new releases with you! Of course they are all blended with our own lavender grown locally at Serenity Lavender Farm. The flavours of our culinary lavender varieties are matched to enhance the flavours of the tea. We grow a number of varietals that are unique to Ontario and Canada. So, coconut ice with it’s spearmint flavours and aromas are a perfect match to our Spearmint tea, which incidently is a great tea to help with digestion. All of teas are fair trade and where possible organically grown. We are always looking for recommendations.
So,what’s your favourite tea?
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
Dressing
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
Instructions:
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 .
Ingredients:
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
Instructions:
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.
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.
Ingredients:
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
Method:
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
