Archive for January, 2011

Lavender in the Winter Kitchen

January 4, 2011

This beautiful lavender was growing near the bus stop on Jersey Island

January 2011

Winter is just getting underway and already I can’t wait until spring. Our first snow has melted and I can see all my lavender plants just resting in the garden wearing their grey winter foliage. I added a few new varieties and I hope they will make it through the rest of the winter.

I’m going to change this blog’s topic from L. latifolia to using lavender in a few winter recipes. One of the pleasures last summer was visiting a variety of lavender farms and picking up unique offerings at each. Christmas Eve, 2010 I had company for lunch. I decided on scallop potatoes as one of the dishes and picked up Yukon Gold potatoes. At Prince Edward County Lavender I picked up their herbal blend “Herbs de Provence” blend and at Five Sisters of Lavender Lane on Prince Edward Island, bought thier “Lavender Sea Salt”. My cousin told me my great aunt used to put cream of mushroom soup in her dish to add flavor for the potatoes and below is what I did.

Scalloped Potatoes
You will need:
9″ square pyrex dish
3 large Yukon Gold potatoes
3/4 cup sour cream
1/2 can Cream of Mushroom soup
4 tablespoons of milk or cream
Herbs de Provence
Lavender Sea Salt (regular salt is fine)
2 tablespoons of butter

Spray the dish with ‘no-stick cooking spray’
Slice the potatos fairly thinly – 1/8″ – 1/4″ thick

Blend sour cream, mushroom soup and 2 – 3 tablespoons of Herbs de Provence.

You will be doing 3 layer of potatoes.
Place 1/3 of the potatoes in the dish.
Spread 1/2 of the sour cream, soup, herb blend on the potatoes.

Layer the next 1/3 of the potatoes.
Spread the rest of the sour cream, soup, herb blend mix and the butter
Pour the milk over the layer.

Layer the remaining potatoes and sprinkle with Lavender Sea Salt to taste.

I don’t use a lot of salt when I cook and the soup has salt in it, so we found it salty enough.

Pre-heat the oven to 350F and cook covered for about 1 hour or until done.

Roast Vegetables with Lavender Honey
This year I did carrots and parsnips. They were sliced and par-boiled.
A baking dish was sprayed with a non-stick spray. Put vegetables in the dish.
Spoon lavender honey on them to taste. Pre-heat the oven to 350F and cook for about 45 minutes, turning once.

Lavender Jelly
If you purchased any this summer, winter is a great time to use on warmed store-bought scones. Or try serving it as a condiment with lamb.

Next time: Lavender Resolutions for 2011