Recipes (Scroll down)

 

Chocolate Lavender Meringue Kisses 

Easy and delicious, these fudgy lavender scented treats are great for any party or host gift.

 

4 Egg whites (room temperature)

1/4 Teaspoon cream of tartar

1 Teaspoon pure vanilla extract

A Pinch of salt

1/2 Cup unsweetened cocoa powder

3/4 Cup Terre Bleu lavender sugar

 

Preheat oven to 200° F, with rack in centre of the oven

 

Cover baking sheet with wax paper

In a large mixing bowl, beat egg whites, cream of tartar, vanilla and salt until foamy. Sift cocoa and 2 tablespoons of Terre Bleu lavender sugar and set aside. Add remaining Terre Bleu lavender sugar to egg white mixture a tablespoon at a time, beat well after each addition, making sure sugar is dissolved. Continue to beat until mixture is glossy and forms stiff peaks.

Sift cocoa and sugar mixture over the meringue, gently fold in with a spatula, just until blended. Spoon meringue mix into a pastry bag fitted with a 1/2 inch star tip. Place 1 inch meringue kisses onto the lined pans. Bake for one and a half hours, meringues are done when they are crisp and firm. Turn off oven and leave meringues in oven to dry for another hour.  Store covered in a dry place.

 

(source: Kathy Gehrt - Discover cooking with Lavender)

 

Lavender Pumpkin Bread

3 cups all-purpose flour (I used 1 cup from whole wheat pastry flour)

2 cups Terre Bleu lavender sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon double-acting baking powder
2 teaspoons pumpkin pie spice
1 15-ounce canned pumpkin
 (or about 2 cups homemade)
2/3 cup salad oil
3 eggs, slightly beaten

Plus sprinkle dried Terre Bleu culinary lavender sugar crystals to dust the top of each loaf


Preheat oven to 350° F. Grease well, two 9” by 5” loaf pans. In a large bowl, with fork, mix flour with next 5 ingredients. Add remaining ingredients and mix just until blended. Pour batter into pans. Sprinkle some dried lavender and sugar crystals on top, for a really nice finish.

Bake about 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks. When cool, wrap each loaf and store at room temperature. Makes 2 loaves. 

 

(source: Little Sky Lavender)

 

  

Lavender Shortbread

2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon dried Terre Bleu culinary lavender buds

1 cup unsalted butter (room temperature)

1/2 cup powdered sugar

1 tablespoon lemon zest

1 teaspoon lemon juice

 

Preheat oven 350 degrees

Whisk flour, salt and lavender together in bowl.

In another bowl use an electric mixer and cream butter until smooth.  Add sugar and beat until mixture is light and fluffy.  Beat in lemon zest and juice.  Gradually add flour mixture, beating just until combined with the butter mixture.

Flatten the dough into a disk,wrap in plastic, and chill for at least one hour. On a lightly floured surface, roll cookie dough until it is about 1/4 inch thick. Line two cookie sheets with wax paper and using your favorite cookie cutter cut into individual cookies.  Place cookies on baking sheets and chill in the fridge for 15 mins (helps the cookies hold their shapes as they bake) 

Bake in the middle of the oven for 8-10mins or until light golden brown. Remove from oven and dust with icing sugar

 

(source: Kathy Gehrt - Discover cooking with Lavender)

 

 

 

Roasted Lavender and Hazelnut Encrusted Salmon

 

 

1/4 lb Hazelnuts

1 teaspoon roasted Terre Bleu culinary Lavender buds

1 garlic clove, minced

1 tablespoon dijon mustard

1 lb salmon fillet, 1 inch think

1 tablespoon Terre Bleu Lavender Honey

1 teaspoon fresh basil

 

Preheat oven to 375 degrees F

 

Place hazelnuts in a single layer on a rimmed pan and bake in the oven for 5-7 minutes, stirring occasionally.  Remove from oven and allow to cool.

Chop hazelnuts coarsely, then combine in a bowl with lavender, basil, and garlic. Coat salmon with honey, then brush on dijon mustard

Put salmon fillet on a baking sheet or cedar plank and coat with Lavender mixture. Bake for 25 mins. Remove from oven, tent with aluminum foil and let rest for 15mins, then serve with lemon wedges.

  • How to roast lavender buds:  Take 2 cups of dried Terre Bleu culinary lavender buds place in a skillet, and cook over high heat, stirring occasionally for 1-2 minutes. Transforms the taste of lavender from slightly floral to rustic and earthy, making it great for savory dishes.

 

 

(source: Kathy Gehrt - Discover cooking with Lavender) 

 

 

Lavender Maple Mousse

 

 

Prep 20 min  + 3 hrs in fridge     Serves 6-8 servings



1 package gelatine powder 

cold water (see description)

2 cups TERRE BLEU LAVENDER MAPLE SYRUP

3 egg yolks

1/2 tea spoon vanilla essence

2 cups whipping cream (35%), and little extra for garnish

Dried Terre Bleu lavender buds to garnish


Preparation:

In small pot, bring syrup to boil
Mix gelatine with water  (using about half the water from package instructions)
In a large bowl, beat the egg yolks,  add the warmed Terre Bleu syrup slowly while continuing to beat vigorously, also add vanilla and gelatine.  Chill in fridge.
In bowl, beat the cream until fully whipped. Gently fold cream into the egg/syrup mixture with a spatula.
Pour the new mixture in a serving bowl and let coo  and sit in fridge for at least 3 hrs before serving.
Drop whipped cream on top center and garnish and Terre Bleu Lavender Buds