Best Lavender Honey Recipes

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LAVENDER HONEY ICE CREAM



Lavender Honey Ice Cream image

A sweet homemade ice cream is good for any hot summer day!

Provided by Evermore

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2 eggs
⅛ teaspoon salt

Steps:

  • Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
  • Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
  • Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
  • Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
  • Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
  • Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

Nutrition Facts : Calories 697.7 calories, Carbohydrate 52.9 g, Cholesterol 278.4 mg, Fat 53.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 32.5 g, Sodium 180.6 mg, Sugar 46.8 g

HONEY LAVENDER ICE CREAM



Honey Lavender Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Kid-Friendly     Frozen Dessert     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 qt

Number Of Ingredients 8

2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special Equipment
a candy or instant-read thermometer; an ice cream maker

Steps:

  • Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  • Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
  • Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
  • Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

LAVENDER AND HONEY ROASTED CHICKEN



Lavender and Honey Roasted Chicken image

I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.

Provided by Annacia

Categories     Whole Chicken

Time 1h30m

Yield 1 whole chicken

Number Of Ingredients 9

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
1/2 cup honey
1 1/2 teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
1/4 cup aged balsamic vinegar
1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Steps:

  • Combine all ingredients in a non-reactive bowl and stir thoroughly.
  • Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
  • Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
  • [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

HOMEMADE LAVENDER HONEY



Homemade Lavender Honey image

In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".

Provided by BecR2400

Categories     European

Time P1DT10m

Yield 1 8-ounce jar Lavender Honey, 16 serving(s)

Number Of Ingredients 2

1 cup raw clover honey
24 fresh heads lavender flowers (or 1 tablespoon dried lavender flowers)

Steps:

  • Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
  • Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
  • Store in the refrigerator for up to 6 months. Serve at room temperature.

Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1

BEET SALAD WITH HONEY-LAVENDER DRESSING



Beet Salad with Honey-Lavender Dressing image

The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 3h

Number Of Ingredients 15

6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
Coarse salt
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey
1/2 teaspoon fresh lavender leaves
1 large egg yolk
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 cup safflower oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
1/2 cup pecans (2 ounces), toasted and salted
8 ounces fresh goat cheese, crumbled
2 baby Chioggia beets, scrubbed and thinly sliced

Steps:

  • Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
  • Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
  • Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

LAVENDER HONEY-GLAZED ROAST DUCK



Lavender Honey-Glazed Roast Duck image

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 6

1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
Salt and freshly ground pepper to taste
1/2 cup nicoise (oil-cured black) olives
2 tablespoons dried lavender
2 tablespoons olive oil
4 tablespoons lavender honey

Steps:

  • Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;

HONEY LAVENDER ICE CREAM



Honey Lavender Ice Cream image

This is a rich dessert, but its texture is surprisingly light.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups whole milk
1/4 cup dried lavender
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream

Steps:

  • In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
  • Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
  • Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  • Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

FRESH GOAT CHEESE, PEARS AND CANDIED WALNUTS WITH LAVENDER HONEY



Fresh Goat Cheese, Pears and Candied Walnuts with Lavender Honey image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 12 servings

Number Of Ingredients 4

12 small rounds fresh goat cheese (about 1 ounce each)
3/4 cup lavender honey (or use regular honey)
1/2 cup candied walnuts
3 fresh pears, preferably Bosc, cored and cut into 1/8-inch thick slices

Steps:

  • Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.

CRISPY ROAST DUCK WITH LAVENDER HONEY



Crispy Roast Duck With Lavender Honey image

Make and share this Crispy Roast Duck With Lavender Honey recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons lavender honey
2 tablespoons boiling water
1 teaspoon fresh coarse ground black pepper
2 (4 1/2 lb) ducks, neck and giblets removed (Muscovy duck is recommended)
salt
fresh ground black pepper
2 cups boiling water
2 tablespoons unsalted butter
3 medium shallots, minced
1 cup demi-glace
1 tablespoon lavender honey, plus
1 teaspoon lavender honey
2 teaspoons red wine vinegar
salt
fresh ground black pepper

Steps:

  • Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
  • Preheat oven to 275°; season ducks with salt and pepper.
  • With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
  • Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
  • Turn the duck breast-side up and brush with the glaze.
  • Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
  • Using heavy poultry shears, quarter the ducks-cut the backbones out to make this easier.
  • Place the duck quarters in plastic bags and refrigerate.
  • About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
  • Meanwhile, make the sauce-in a small skillet, melt butter over med-highheat.
  • Add in shallots; saute for 2 minutes or until softened.
  • Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
  • Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
  • Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY



Raspberry Crème Fraîche Tart with Lavender Honey image

Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out the extra honey in a crock so everyone can add as much or as little as they like.

Categories     Cream Cheese     Raspberry     Summer     Honey     Gourmet     Dessert

Yield 6 servings

Number Of Ingredients 14

For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg
For filling:
4 oz cream cheese, softened
1/4 cup crème frache
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)
Special Equipment
9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice
Accompaniment: warm lavender honey

Steps:

  • Make crust:
  • Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
  • Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
  • Make filling:
  • Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

MADELEINES WITH LAVENDER HONEY



Madeleines with Lavender Honey image

These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.

Categories     Cookies     Mixer     Egg     Dessert     Bake     Low Cal     Family Reunion     Honey     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 8

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
4 large egg whites, room temperature
1 1/3 cups powdered sugar
6 tablespoons all purpose flour
1/4 cup almond flour or almond meal
1 tablespoon lavender honey
Special Equipment
Madeleine pan

Steps:

  • Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
  • Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
  • Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
  • To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.

LAVENDER AND HONEY SHORTBREAD



Lavender and Honey Shortbread image

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat!

Provided by Manami

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup flour
2 tablespoons flour
1/3 cup confectioners' sugar
2 tablespoons cornstarch
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons honey
1/2 teaspoon mccormick gourmet collection lavender
1/2 teaspoon mccormick pure vanilla extract
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon mccormick pure vanilla extract

Steps:

  • Preheat oven to 300°F
  • Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
  • Add butter; pulse until coarse crumbs form.
  • Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
  • Place dough in ungreased 9-inch tart pan with removable bottom.
  • Place waxed paper over dough.
  • Press to form a smooth even layer in bottom of tart pan.
  • Remove waxed paper.
  • Pierce dough with a fork, then score top with sharp knife into 12 wedges.
  • Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
  • Place pan on wire rack.
  • Cut through shortbread into wedges.
  • While still warm but not hot, remove shortbread from pan to wire rack to cool.
  • PREPARE VANILLA GLAZE:.
  • Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
  • Drizzle vanilla glaze over cooled shortbread.
  • OTHER VARIATION:.
  • Sprinkle shortbread with confectioners' sugar.

Nutrition Facts : Calories 180.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.7, Sodium 56.4, Carbohydrate 26.5, Fiber 0.3, Sugar 16, Protein 1.4

DUCK GLAZED WITH HONEY AND LAVENDER (OR HERBES DE PROVENCE)



Duck Glazed With Honey and Lavender (Or Herbes De Provence) image

This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect served alongside the duck, to drizzle over the meat at the table. Adapted from epicurious.com

Provided by Lizzie-Babette

Categories     Whole Duck

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons packed fresh lavender blossoms (use the same proportions of herbes de provence, if you can't find lavender) or 3 teaspoons dried lavender flowers (use the same proportions of herbes de provence, if you can't find lavender)
1 tablespoon fresh thyme leave
1 1/2 teaspoons sea salt
1/4 teaspoon whole black peppercorn
1 (5 1/2 lb) duck (thawed, if frozen)
1 cup canned low sodium chicken broth
3 tablespoons dry red wine
4 tablespoons honey (I use clover, but if you can find lavender or orange flower honey, it would add additional flavor)
salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
  • Set aside the ground herb rub mix.
  • Remove excess fat and skin from duck neck and inside cavity.
  • Remove giblets (reserve liver only).
  • Thoroughly rinse duck and pat dry with paper towels.
  • With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
  • Rub herb mix into both inside the cavity and the outside of the duck.
  • Place liver back into the prepared duck cavity.
  • Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
  • Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
  • Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
  • Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
  • Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
  • Put duck back on the rack in the roasting pan and brush with about half of the honey.
  • Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
  • Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
  • Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
  • When duck is done, remove from the oven and put it on a platter to rest.
  • Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
  • Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
  • Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
  • Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
  • Taste and add more salt and pepper if needed.
  • Transfer the sauce to a bowl and serve with sliced duck at the table.

Nutrition Facts : Calories 2605.4, Fat 245.9, SaturatedFat 82.6, Cholesterol 474.4, Sodium 1284.7, Carbohydrate 18.5, Fiber 0.1, Sugar 17.4, Protein 73

LAVENDER HONEY CUPCAKES



Lavender Honey Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield 36 cupcakes

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups organic honey (or 1 cup baker's sugar plus 1 cup organic honey)
1 cup buttermilk
1 cup vegetable oil
3 large eggs
2 tablespoons whole fresh edible French lavender flowers
1/4 teaspoon organic lavender oil
8 ounces mascarpone
1/4 cup organic honey
1/2 teaspoon vanilla extract
1 teaspoon tangerine juice
1/2 tablespoon tangerine zest
1 tablespoon sanding sugar
1/2 teaspoon tangerine zest

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
  • Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
  • Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
  • For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
  • Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.

LAVENDER HONEY



Lavender Honey image

Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 2

3/4 cup mild honey such as clover honey
10 to 15 fresh or dried lavender blossoms

Steps:

  • Heat honey in a saucepan over medium heat until hot. Stir in lavender. Let cool. Refrigerate, covered, overnight.
  • Heat lavender honey over medium heat until heated through. Pour through a fine sieve into a bowl; discard lavender.

HONEY-LAVENDER LEMONADE



Honey-Lavender Lemonade image

Provided by Damaris Phillips

Categories     beverage

Time 8h30m

Yield 2 servings

Number Of Ingredients 6

1/2 cup honey
1 tablespoon dried lavender buds
3 sprigs fresh lavender
1 cup fresh lemon juice
4 ounces ice cold vodka, optional
Frozen grapes, for serving

Steps:

  • Combine the honey, lavender buds and 3 cups water in a saucepan over medium heat. Bring just to a boil, stirring to dissolve the honey. Set aside and allow to cool completely, then cover and refrigerate overnight.
  • Add the lavender sprigs and the lemon juice to a large measuring cup and muddle to release the lavender oils. Strain the honey-lavender water and combine it with the muddled lemon juice. Let sit for 15 minutes before removing the lavender sprigs. Divide the lemonade between two 2-cup to-go containers. Refrigerate until ready to serve.
  • Divide the vodka, if using, between the containers. Add some frozen grapes to keep the drink cold! Serve.

BUTTERFLIED LEG OF LAMB WITH LAVENDER, HONEY & CLAQUERET



Butterflied leg of lamb with lavender, honey & claqueret image

In France, claqueret is used as a dip for radishes or bread, but the goat's cheese, garlic and herbs in this cheese-based sauce also work well with lamb

Provided by Diana Henry

Categories     Dinner, Lunch, Main course

Time 55m

Number Of Ingredients 21

2.25kg leg of lamb (pre-boned weight), butterflied (ask your butcher to do this)
6 garlic cloves
5 lavender sprigs , leaves and flowers chopped
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp balsamic vinegar
4 tbsp lavender honey
400g fromage blanc
100g soft goat's cheese , crumbled
6 tbsp crème fraîche
3 shallots , finely chopped
3 garlic cloves , crushed
1 tbsp white wine vinegar
1 tbsp dry white wine
1 ½ tbsp extra virgin olive oil
3 tbsp chives , finely chopped
3 tbsp parsley , finely chopped
3 tbsp chervil , finely chopped
2 tbsp balsamic vinegar
2 tbsp lavender honey
2 lavender sprigs , leaves and flowers chopped

Steps:

  • To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
  • Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
  • Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
  • Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.

Nutrition Facts : Calories 614 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium

LAVENDER, LOVAGE AND LIME ROAST CHICKEN WITH HONEY



Lavender, Lovage and Lime Roast Chicken With Honey image

A delectable and elegant way of cooking a whole chicken for a special dinner party or for Sunday lunch! I have also cooked this chicken to take on a picnic - it is wonderful cold, AND in sandwiches or salads. Try to use an organic reared chicken - the flavour is more superior than a poor factory/battery farmed chicken - and, you will be doing your "bit" to stamp out this unnatural way of rearing poultry.

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 small limes or 1 small lemon, finely chopped, pips removed
1 small onion, finely chopped
2 -3 garlic cloves, crushed
100 g butter, softened
1 (2 -3 kg) roasting chickens
4 sprigs lovage or 4 stalks celery & leaves, roughly chopped
1 tablespoon lavender flowers
50 ml olive oil
2 tablespoons lavender honey
salt & freshly ground black pepper
lavender, and lovage sprigs (to garnish)

Steps:

  • Preheat the oven to 190C, 400F, gas mark 5.
  • Combine the lime(lemon), onion and garlic with the butter. Stuff half of this under the skin of the chicken, working carefully under the skin of the breast. Put the remaining flavoured butter inside the bird, with the chopped lovage (celery stalks/leaves) and the lavender flowers. Secure the skin over the neck with a skewer and put the chicken in a roasting tray.
  • Combine the olive oil and honey in a pan and heat gently so the honey liquefies. Stir, then pour over the chicken. Season well.
  • Roast for 45 minutes per kg plus 20 minutes, basting every 20 minutes or so.
  • If the chicken seems to be browning too quickly, cover it with foil half way through cooking. To test whether the chicken is cooked, pierce it with a skewer in the thickest part. If the juices run clear, it is cooked. Leave to stand, covered with foil, for 20 minutes before carving.
  • Garnish with lavender and lovage sprigs.
  • Carve at the table and serve with the pan juices, green beans and apple & potato purée.

Nutrition Facts : Calories 1367.9, Fat 110.3, SaturatedFat 36.9, Cholesterol 418.4, Sodium 518.9, Carbohydrate 3.9, Fiber 0.8, Sugar 1.1, Protein 86.3

HONEY LAVENDER COOKIES



Honey Lavender Cookies image

This recipe was developed after my lavender was accidentally weeded from the garden! These cookies are made with honey and whole wheat flour.

Provided by sueb

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

½ cup butter, softened
½ cup honey
1 egg
1 tablespoon lavender flowers
2 cups whole wheat flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat butter in a bowl with an electric mixer until creamy. Beat honey, egg, and lavender into the creamed butter until incorporated. Stir flour, 1/2 cup at a time, into butter mixture until blended. Drop spoonfuls of batter onto the prepared baking sheet about 2 inches apart.
  • Bake in the preheated oven until cookies are browned on the bottom, about 15 minutes.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 13.1 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 31 mg, Sugar 5.9 g

LAVENDER-INFUSED HONEY RECIPE BY TASTY



Lavender-Infused Honey Recipe by Tasty image

Here's what you need: honey, dried lavender

Provided by Joey Firoben

Yield 8 servings

Number Of Ingredients 2

1 cup honey
2 tablespoons dried lavender

Steps:

  • Pour the honey into a medium, heavy saucepan and place over medium heat. Be sure to use a large enough pot because the honey can easily boil over.
  • Add in the dried lavender and let the honey come to a boil.
  • Let the honey boil for about 5 minutes to let the lavender infuse, then remove from the heat.
  • Pour the honey through a mesh sieve into a heat-proof container.
  • Allow the honey to cool, uncovered, until room temperature, at least 1 hour.
  • Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 43 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 43 grams

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