Gifts of Sonoma

Lavender is the most evocative of all fragrances, the sweet, clean scent of lavender brings pleasure to both the garden and home.  A favorite bath additive of the ancient Greeks and Romans, lavender's name derives from the Latin lavare, to wash.  The pure, clean fragrance conjures up images of innonence-something untouched, that washes away impurities of body and mind.  Lavender promotes relaxation and an ease of mind.  Lavender has been used to treat nervous disorders, stress, depression, fear and irritability.  It is said to have a regenerative effect on the nervous system and brings a feeling of calm.  The essential oil or lavender balm, speeds up healing of minor burns and skin irritations, including sun burn.  Lavender has a savory flavor and is delicious in recipes.  This beautiful fragrant plant has many beneficial uses and is a must for every household!

Lavender Recipes

Lavender Honey Roasted Chicken

Ingredients

½ C mild organic honey

½ C culinary lavender blossoms, finely chopped

1 C unsalted butter, room temperature

2 Tb minced garlic

1 ½ tsp salt

1 fresh roasting chicken (about 4 ½ lbs)

1 C chicken stock

Instructions

Warm the honey in a small saucepan and ass the lavender blossoms> Remove from heat and let steep for 30 minutes. Cool to room temperature. Set aside one tablespoon of the honey, then combine the rest with ¾ C of the softened butter, the garlic and the salt.

Preheat the oven to 450 degrees. Wash and dry chicken and remove giblets and neck. Gently loosen but do not break the skin as you slide your hand between the breast skin and meat. Proceed to the neck area, then loosen down as far as you can reach into the leg and thigh. Spread the lavender butter through the chicken, under the skin. Pull the skin back tightly to seal in the butter.

Season the cavity of the chicken with salt and if available lavender stems. Tie the legs together and place the bird on a rack in a roasting pan. Spread the chicken with the reserved honey and sprinkle with salt. Pour 1 cup of water in the pan.

Roast for 15 minutes, or until the skin is nicely browned.  Reduce the oven temperature to 400 degrees and roast the chicken 60 to 70 minutes longer, until the juices run clear when the thigh is pierced with a sharp knife. Check about halfway through; if the pan is getting dry, add a little more water. If the skin is getting too dark, tent it with foil.

When done, remove the chicken from the pan, tent with foil and let rest 15 minutes before carving. Meanwhile, defat the pan drippings, den deglaze the pan with stock and heat gently. Whisk in the remaining ¼ cup butter. Correct for salt and serve over the carved chicken.

Lavender Shortbread

Ingredients

1 ½ C butter at room temperature

2/3 C granulated sugar

2 Tb finely chopped culinary lavender blossoms

2 tsp chopped fresh mint

2 1/3 C all-purpose flour

½ C cornstarch

¼ tsp salt

½ C confectioner's sugar

Instructions

Cream the butter, sugar, lavender and mint until light and fluffy. Add flour, cornstarch and salt and mix well.

Divide the dough into two equal blocks. Flatten the blocks, seal each in plastic wrap and refrigerate until firm (1-2 hours, or overnight).

Preheat oven to 325 degrees.

On a very lightly floured work surface, roll out each block of dough to measure 9x8x1/4 inches. Using a metal spatula or dough scraper, square up the sides of the dough and lift off the table from time to time to prevent it from sticking as you roll it out.

With a knife, cut the sheets of dough into 2x1x1/2 inch rectangles.

Place the rectangles on a baking sheet. Bake on the center rack in the oven for 12 to 14 minutes, or until pale fold, not browned. Let the cookies cool on the baking sheets for 5 minutes then transfer to a wire rack to finish cooling. When the cookies are completely cool, dust lightly with confectioner's sugar.

Lavender Lemonade

Ingredients

1 can frozen lemonade concentrate prepared according to directions

Lavender syrup to taste

Lavender Syrup:

1 C water

1 C sugar

¼ C culinary lavender blossoms

Instructions

Bring the water and sugar to a boil until the sugar is dissolved. Remove from the heat, add lavender blossoms. Cool to room temperature. Refrigerate overnight. Strain.  The syrup will keep for 2 months in the refrigerator. Serve over ice with a sprig of fresh lavender.

Alternate: Use your own fresh squeezed lemon recipe and add the Lavender Syrup instead of sugar.

Lavender Roasted Potatoes

Ingredients

1 to 2 lbs baby red potatoes

1 Tb culinary lavender blossoms

1 clove garlic, minced

2 shallots, minced

Olive oil

Sea salt and fresh ground pepper to taste

Instructions

Preheat oven to 350 degrees. Bring a large pot of water to boil. Cut larger potatoes in half to make uniform in size. When water is ready, add potatoes and parboil for 10 to 15 minutes or until just cooked, but still firm. Drain

Brush the bottom of a 9x13 inch roasting pan with olive oil. Add potatoes, drizzle with olive oil and toss to coat. Evenly sprinkle potatoes with the garlic, shallots, lavender, salt and pepper. Roast in oven for 15 minutes or until tender. Run under broiler for 5 to 10 minutes or until golden and crisp outside.

Lavender Vinaigrette

Ingredients

½ C extra virgin olive oil

¼ C balsamic vinegar

½ tsp sea salt

½ tsp culinary lavender blossoms

Instructions

Whisk all ingredients in a small bowl. Pour over lettuce, Enjoy!

Lavender and Olive Oil Dip

Ingredients

½ C olive oil

1Tb sea salt

1 tsp culinary lavender blossoms

Instructions

Combine in a small bowl. Dip with your favorite French bread. Enjoy!