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Celebrating a New Lavender Season
Right now we are all looking optimistically toward a new, bountiful lavender season. Since I have only a small patch, it will never be as gorgeous as the breathtaking field at Fragrant Isle farm in Wisconsin featured here. But I can dream!
To capture the image above (an all-time fave), I jumped up from the dinner table and rushed straight out into the lavender with my camera. The late afternoon sun was bathing the landscape in an extraordinarily warm and luminous light. Since it was quickly fading, I just kept rapidly shooting until dark fell.
Photographers are well aware that the light before dusk is magical, and often take advantage of this "golden hour." If you keep your camera or phone handy, you, too, can capture lovely lavender images during this time of day.
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BIG NEWS: I am excited to show you my pretty new 6-inch square little lavender gift book. Perfect for stocking in any gift shop.
To take a free peek inside, go to
rb.gy/iiw4v
>Packed with 35 gorgeous full-color photos, 36 tempting recipes, and 80 glossy pages.
> Coming in mid-July to www.nancyslavenderplace.com.
>Its sweet look and diminutive size makes the book ideal as a present for a friend, mom or other relative, or as a memento of a day visiting lavender fields.
>A perfect bride's gift to her lavender wedding attendants or guests. Also, a fine handout at a lavender cooking class or garden club event.
(Scroll down for some recipes from the book.)
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Spring Lavender Recipes--
Perfect for Parties and Get-Togethers
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Herbed Chive and Lavender Cream Cheese Spread
Almost nothing could be easier than this simple, savory spread or dip from my Best-Loved Lavender Recipes book. It's shown here with crackers, but carrot and celery sticks are a nice option, too.
If you happen to have culinary lavender in bloom, pluck off a teaspoon or two of the "bloomlets" (technically called corollas) to add color and little pings of lavender flavor. Then, garnish the spread top with the remainder for a naturally pretty look, as shown in the photo. If your lavender isn't blooming but your chives are, pluck apart the bloom heads and use them for garnish instead.
Tip: Lacking both fresh lavender and chive blooms, you can substitute chopped nasturtium blooms, or tiny rosemary, thyme or purple basil bloomlets--eye-catching and delicious.
1 8-ounce package cream cheese, at room temperature
1 teaspoon purchased or homemade Herbes de Provence herb blend
2 tablespoons finely chopped or snipped fresh chives
1 to 2 teaspoons fresh lavender or chive "bloomlets," optional
Crackers and carrot and celery sticks for serving
In a deep, medium bowl vigorously stir together the cream cheese, Herbes de Provence, and chives until fully combined. Fold in most of the lavender or chive bloomlets until evenly distributed throughout. Put the spread in an attractive serving bowl or crock (as shown) and strew the remaining blooms over top. Let stand a few minutes to allow the flavors to mingle, then serve.
If desired, cover and refrigerate the spread (omitting the bloomlets on top) up to 2 days; let it come back to room temperature and add the fresh bloomlets just before serving. Serve with crackers and/or carrot and celery sticks. Makes 4 to 6 appetizer or snack servings.
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Lavender Seasonal Fruit and Berry Crumble
Reminiscent of a cobbler, but easier, this crumble is one of my favorite desserts in my new Best-Loved Lavender Recipes book. Even if you are a newbie baker, it's doable: Just strew the buttery crumb topping over the fruit and bake until bubbly and golden. The intermingled fruit, berry, lavender flavors and pleasing rich and crispy topping are irresistible.
Tip: The crumble is convenient for entertaining if you ready the fruit filling and topping mixtures ahead and refrigerate until needed. An hour or two before serving time, just sprinkle the crumble over the fruit; let the dish stand to warm up slightly; and bake as directed for a fresh and fabulous, yet fuss-free treat.
1 1/3 cups granulated sugar. divided
Generous 1 tablespoon dried culinary lavender buds
2 tablespoons cornstarch
2 1/2 cups each sliced fully ripe, peeled peaches (or nectarines) and strawberries
1 cup raspberries
1 2/3 cups unbleached all-purpose white flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
Scoops of ice cream or whipped cream for garnish, optional
Fresh culinary lavender “bloomlets” for garnish, optional
Place a rack in the middle third of the oven; preheat to 375 degrees F.
Make the lavender sugar: In a food processor, process half the sugar and the lavender for about 4 minutes, until the lavender is ground fine. Stir the lavender sugar through a fine mesh sieve into a large bowl, discarding any lavender bits. Thoroughly stir in the remaining sugar. Measure out 2/3 cup of the lavender sugar mixture and reserve for crumble topping.
Thoroughly stir the cornstarch into the lavender sugar left in the large bowl. Stir in the peaches, strawberries and raspberries until evenly incorporated. Evenly spread out the mixture in a nonstick spray coated 9- by 13-inch (or similar) flat ovenproof dish.
For the crumble topping: Very thoroughly stir together the flour, reserved 2/3 cup lavender sugar, baking powder and salt in a large bowl. Drizzle the butter over the mixture. Mix with a fork until the butter is evenly incorporated; the mixture will look crumbly-clumpy. Sprinkle it evenly over the fruit. Bake (middle rack) for 30 to 40 minutes, or until the top is nicely browned and the fruit is bubbly. Let stand to cool slightly.
Serve immediately, or store, refrigerated, for up to 24 hours. (It will lose its crispness if stored longer.) Let return to room temperature or rewarm before serving. Garnish servings with ice cream or whipped cream, if desired. Garnish with lavender “bloomlets” (room-temperature servings only), if desired. Makes 5 or 6 servings (or more if served with ice cream).
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Easy-Peasy Elderflower Sparkling Water and Lavender Mocktail or Cocktail
If you haven't tried teaming up elderflower and lavender flavors yet, it's time! Lightly fruity, citrusy and floral (of course!) all a once, the pairing offers an intriguing new beverage experience that most tasters usually love, especially in warm weather. I admit I'm hooked on this combo--it's fantastic.
You do need to find some commercial elderflower tonic water or elderflower soda. My favorite brand is the Fever-Tree elderflower tonic water, which has a wonderful effervescence and floral aroma and very little of the typical herbaceous or quinine taste. It's stocked in the beverage or mixers sections of many supermarkets. The Q brand elderflower tonic water is also often available, though not as satisfying to my taste buds.
An alternative that's excellent but harder to find except online is Fentiman's "gently sparkling" elderflower soda.
To make each mocktail or cocktail fill a tall glass with ice cubes and add the following:
1 6.8 ounce chilled bottle elderflower tonic water or 250 ml bottle elderflower soda
2 large seeded lime wedges, squeezed over the drink
2 to 3 teaspoons homemade or purchased lavender syrup, or to taste
1 to 1 1/2 ounces gin or vodka (to make a cocktail only)
Fresh or dried lavender sprigs for garnish, optional
Pour the elderflower tonic water or soda over the ice. Immediately squeeze the lime wedges over the ice; then add the wedges to the glass. Add the lavender syrup and gin or vodka (if using), and with a long spoon, swizzle stick or muddler stir (reaching to the bottom) just until the ingredients are blended. Add lavender sprigs, if desired, and serve immediately.
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This is my classic Lavender-Lemon Sour Cream Pound Cake from Best-Loved Lavender Recipes. I've been saving it to put in this book. But you can try it now by going to: rb.gy/ngbwy and then scrolling down.
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Don't forget! The Art of Cooking with Lavender has 136 pages and over 70 beautiful photos and 80 well-tested recipes. With 13,000 copies now in print, this popular cookbook is still available at www.nancyslavenderplace.com.
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My Let's Cook with Lavender recipe sampler is also still on sale on my site. Perfect for bundling with a package of culinary lavender.
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