Cooking with Lavender

I love lavender. I love the way lavender looks, the way lavender smells, the way lavender works and the way lavender tastes. Yes, I said tastes. I have been experimenting with cooking with lavender.

Lavender flowers, *fresh or dried make a great addition to salads, used as a garnish for deserts or beverages.

*Note: Use 1/3 the quantity of dried flowers to fresh. Dried herb is more potent than fresh.

You can make a theme meal; salad with lavender, Lemon Chicken with Basil and Lavender and top it all off with Fruity Lavender Parfaits. Don't forget a floral centerpiece for your table. Of course, lavender must be included in the arrangement. You can forego the floral centerpiece out of season with an oil burning diffuser. Fill the dish with water, add two drops of lavender essential oil, light the candle and breathe deep all the wonderful aromas. Top off the table setting by wrapping the cloth napkins with cuttings of lavender flowers.

So far, these are my new favorite recipes I have learned to make, cooking with lavender. These are so delicious, I cannot wait to add more; lavender ice cream is high on my list of dishes to learn to make. I will have to buy an ice cream maker. I have never felt inspired enough by a flavor to invest in an ice cream maker before now.

Lemon Chicken with Basil and Lavender

4 chicken boneless breast halves

3/4 cup extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon each dried lavender and dried basil

Place chicken breasts, in a single layer, into an un-greased 13x9-inch baking dish.

In a medium-sized bowl, combine olive oil, basil and lavender together. Pour marinade over chicken breasts. Cover and refrigerate in marinade for two hours (turning meat over several times).

Preheat oven to 350 degrees. Bake uncovered, 25 to 30 minutes or until juices run clear when cut with the tip of a knife. Baste several times during cooking. Remove from oven and serve immediately.

Makes 4 servings.

Fruity Lavender Parfaits

1 cup whipping cream, chilled

3 tablespoons lavender sugar

1 cup graham cracker crumbs

2 cups fresh peach slices or berries

1 teaspoon dried lavender buds, for garnish

Chill a glass bowl and the beaters of your electric mixer in the freezer for one hour.

Pour the cold whipping cream into the chilled bowl and stir in the lavender sugar. Whip at high speed until the cream has doubled in volume and will hold a soft peak.

Makes four parfait or wine glasses, alternate layers of the cookies, the whipped cream and fruit twice. Sprinkle each dessert with 1/4 teaspoon of the lavender buds. Serve immediately.

Lavender Sugar

Blend together one cup granulated sugar and two tablespoons dried lavender buds in a blender until the sugar has a purple tint and the lavender buds are no longer visible.