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This is part II of a two part series consisting of Lavender recipes I used at our b & b in TN for 6 years.
Lavender Scones with Lavender Sugar
These scones were especially good topped with Lavender Cream [butters, spreads & toppings category] and a little bit of blueberry jam. For this recipe, I used organic dried English lavender buds (unopened flowers). If you use a different variety of lavender or if you use fresh lavender, you may have a stronger or weaker lavender flavor. I used lavender found in the most common form for consistency.
List of Ingredients
2 cups flour
1/3 cup lavender sugar*
2 tsp. baking powder
¼ tsp. salt
6 TBSP. unsalted butter, chilled
1 large egg
½ tsp. vanilla
2 tsp. dried lavender flower buds
½ cup half and half
Instructions
Pre-heat oven to 400 degrees. Line a baking sheet with parchment or a silicon baking mat.
In a large bowl, whisk together the flour, lavender sugar, salt, and baking powder.
Cut the cold butter into small pieces and cut it into the flour mixture with a pastry blender or two knives. Stir in the lavender.
Combine the half and half, vanilla and egg. Add to the dry ingredients and gently stir with a fork until a ball of dough forms. Knead lightly with your hands to form a smooth ball, and divide it in two. Form two rounds on the baking sheet, about ½ inch thick. Cut each round into 6 triangles. Sprinkle the tops with a little additional lavender sugar.
Bake at 400 degrees for 18 - 20 minutes, until just lightly browned. Separate and cool on a rack.
LAVENDER SUGAR: In a container that seals tightly (a mason jar works well) layer sugar and fresh lavender flowers and stems, placing the lavender about every half inch in the sugar. Set jar aside for two to three weeks. Sift out the lavender, which will have dried. Shake the sugar every so often, as it can get a little sticky.
La Glace à la Lavande
Lavender-Scented Ice Cream
Time required: 30 to 40 minutes preparation ( at least 3 hours in advance )
1 & 1/2 teaspoons lavender flowers ( see Note )
1 & 1/4 cups granulated sugar
1 cup milk 8 egg yolks at room temperature
1 cup crème fraiche or heavy cream
6 sprigs fresh lavender
Sorbet or ice cream machine
Food processor or mortar and pestle
2 mixing bowls
Wooden spoon
Measuring cups and spoons
Plate
Ice cream scoop
Begin by preparing the lavender sugar. Combine the lavender and 1 cup of the sugar in the container of a food processor and process until the lavender is reduced to a powder and thoroughly blended with the sugar. (Or use a mortar and pestle to crush the flowers to a fine powder, then mix with the sugar. )
In a large mixing bowl, combine the lavender sugar and milk and stir until the sugar dissolves. In a second bowl, combine the egg yolks and crème fraiche (or heavy cream) and blend thoroughly. Pour the milk mixture into the egg-cream mixture and blend well.
Pour into the container of and ice cream or sorbet machine and freeze according to the manufacturer’s instructions. Place in the freezer for at least 3 hours.
Sprinkle the remaining ¼ cup sugar over a plate. Dip the lavender sprigs in water, and then roll in the sugar until lightly coated. Leave on the plate with any excess sugar to dry.
About 20 minutes before serving, scoop out 12 balls or ovals of ice cream with an ice cream scoop or two soup spoons dipped in hot water. Place 2 scoops in each of 6 ice cream bowls. Return the bowls to the refrigerator (not the freezer ) until serving so that the ice cream will not be too cold and hard.
NOTE: For this ice cream, lavender flowers, fresh or dried lavender, or lavender sugar can be used. But, by all means, do not use the lavender flowers put in the sachets meant for scenting cupboards and linens. The lavender used in these sachets contains perfume and is not to be eaten.
“Lavender Sugar Cookies”
2 cups of sugar
2 eggs, well beaten
1 cup crisco
1 cup buttermilk
1 & ½ teaspoons vanilla
2 tablespoons Lavender flowers
4 cups of flour
1 & ½ teaspoons Baking powder
3/4 cup sugar
1 teaspoon salt
Preheat oven to 375 degrees. Cream sugar and butter. Beat in egg and add milk and Lavender flowers. Sift in dry ingredients. Mix well, Roll ½ inch thick and sprinkle with the ¾ cup of sugar. Bake at 375 for 8-10 minutes until light brown.
Lavender Herb Bread
1 pkg. Active dry yeast
¼ c ;Warm water
1 c Low-fat cottage cheese
¼ c Honey
2 tbsp Butter
1 tsp Dried lavender buds
1 tbsp Fresh lemon thyme
½ tbsp Fresh basil; finely chopped
¼ tsp Baking soda
2 Eggs
2 ½ c Unbleached flour
Butter
In a small bowl, dissolve yeast in water.
In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk.
Stir the dough down with a spoon. Place in a
well-greased 1 ½ or 2 qt. casserole or ten 4”
individuel pie tins. Let rise 30 to 40 minutes, or
until doubled in bulk.
Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool.
Lavender Focaccia
(for starting in bread machine & finishing in conventional oven)
1 tablespoon sugar or honey
1 2/3 cups warm water (110 to 115 degrees), divided
1(1/4 oz.) envelope active dry yeast
5 cups all-purpose flour or bread flour
2 teaspoons salt
6 tablespoons olive oil, divided
1 tablespoon dried culinary lavender flowers
2 cloves garlic, minced
1 teaspoon coarse salt (sea or kosher)
¼ teaspoon black pepper
In a small bowl, combine sugar or honey with ½ cup of warm water. Sprinkle yeast over the mixture; let the stand until foamy, 5 to 8 minutes.
Sift the flour into a large bowl. Make a well in the center of the flour and pour in remaining water, yeast mixture, and 4 tablespoons olive oil. Mix approximately 5 minutes or until you form a dough; transfer to your work surface. Knead for 10 minutes then add the salt and knead for a approximately 6 to 10 minutes or until the dough is very smooth (if the dough sticks to your hands, add some additional flour, one tablespoon at at time).
Spray a large bowl with non-stick cooking spray. Form the dough into a round shape and place dough in the bowl. Cover with plastic wrap, and set aside in a warm place (draft free) to rise for approximately 45 to 60 minutes or until dough has doubled in bulk. NOTE: At this point you can refrigerate the dough overnight. Be sure to allow the dough to return to room temperature before putting it in the oven.
Preheat oven to 400 degrees. Lightly oil a large baking sheet (one may use the new Silpads instead of oil). Lightly flour work surface and roll out dough into a large rectangle. Transfer dough to the baking sheet, cover with plastic wrap and let rise approximately 30 to 45 minutes or until it doubles in size.
While dough is rising, make the lavender garlic topping. Finely chop the lavender. In a small bowl, mix lavender and garlic with remaining 2 tablespoons olive oil.
Make dimples in the dough with your fingers by pushing into the dough several times. Brush the lavender-garlic topping all over and into the dimples. Sprinkle coarse salt and pepper on top. Bake for 30 to 35 minutes or until golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and transfer to wire rack to cool, Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).
Makes 8 Servings
Lavender Hazelnut Bread (for starting in bread machine & finishing in conventional oven)
1 ¼ cups warm water (110 degrees F.)
1 tablespoon olive oil
1 ½ tablespoons honey
1 tablespoon coarsely chopped fresh lavender flowers or ¾ tablespoon dried lavender flowers
1 ½ teaspoons salt
1/2 cup coarsely chopped hazelnuts*
3 ¼ cups bread flour or unbleached all-purpose flour
3 teaspoons instant yeast (you may use any kind of good Instant Active Dry Yeast)
Cornmeal (optional for dusting pan)
* You may substitute nuts of your choice.
Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. NOTE: Check the dough (don’t be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).
Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three ½-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the loaves on a wire rack until cooled.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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