Culinary Lavender
Culinary Lavender has been known since Roman times for its healing and soothing qualities. Our culinary lavender flowers, imported from the Provence region of France, are of the highest quality. Used for years in European cooking, Americans are now discovering lavender’s wonderful taste profile—it has the intriguing appeal of a good wine’s bouquet. Lavender enhances dishes from soups to desserts. Pannacotta, lemonade, tea, crème brûlée, vanilla ice cream are just a few desserts that are raised another notch with the addition of lavender.
|
|
 |
|
|
 |
|
Serves 4
Prep 15 min. Cook 30 min
Ingredients:
1 cup + 2 tblsp of flour
1 1/3 cup of confectioner's sugar - divided
2 tblsp corn starch
1 stick of butter, cut into chunks and brought to room temperature
2 tblsp honey
1 tsp vanilla extract
1/2 tsp lavender dried
2 tblsp milk
Mix flour, 1/3 cup confect. sugar and cornstarch in food processor. Add butter, cover and pulse. Add honey, 1/2 tsp vanilla & lavender. Put into a 9" tart pan or flatten into disk, if using cookie cutter. Cover with wax paper, press evenly, pierce with fork, score in 12 wedges or use cookie cutter of choice. Bake at 300 degrees for 20-30 minutes. Cut and move to a rack while warm. Drizzle with remaining 1 cup of confect. sugar, milk and remaining 1/2 tsp vanilla extract.
Recipe by Marge Shyne
 Print |
|
|
Gift Certificates
We Gift Wrap
