California Lavender Gem-Scones

Lavender-Lemon Poundcake

Lavender Thumbprint Cookies

1 lb. blue potatoes, thickly sliced
4 Tbsp. butter, divided
1 Tbsp. culinary grade dried lavender
Salt and freshly ground pepper to taste

Sauté lavender in 3 tablespoons butter until fragrant (about 1 minute). Add potatoes and turn to coat thoroughly. Turn into buttered casserole dish. Top with salt, pepper and remaining tablespoon butter. Bake at 350° until potatoes are tender and browned, about 35-45 minutes. Finish browning under broiler if necessary.

Crust:
24 vanilla wafers, whirled in food processor or blender to make crumbs
Butter

Cake:
1-1/2 Tbsp. dried culinary lavender, separated
12 oz. cream cheese
6 oz. mild goat cheese
3/4 C. sugar
2 Tbsp. cornstarch
4 large eggs, separated

Topping:
1/2 C. Lavender Jelly, melted over very low heat

Have all crust and cake ingredients at room temperature. Preheat oven to 350°.

Mix ¼ cup boiling water with 1 Tbsp. dried lavender. Let steep until cool. Strain out lavender to yield 3 Tbsp. infusion. (Dried lavender will absorb some of the water.)

Generously butter bottom and sides of an 8" springform pan. Coat with vanilla wafer crumbs, letting excess crumbs form an even layer on bottom on pan.

Blend cream cheese and goat cheese with hand-held mixer on low speed until smooth. Beat in sugar, cornstarch and 2 egg yolks. (Save additional 2 yolks for another use.) Mix in lavender infusion and remaining ½ Tbsp. dried lavender. In a separate bowl, whip 4 egg whites to form stiff peaks. Thoroughly fold egg whites into cheese mixture.

Pour cheese mixture into prepared pan. Bake in middle of oven for 35-40 minutes or until edges are lightly browned and center is just set.

Remove from oven and cool on rack for 5 minutes. Gently loosen edges of cake from pan with a knife to allow cake to fall. (Cake may crack while settling.) Cool for another 30 minutes before glazing top of cake with warm melted Lavender Jelly. Refrigerate just until glaze sets (about 15 minutes). Remove sides of pan and serve while still warm. Refrigerate any leftovers.

California Lavender Gem-Scones

One package California Lavender Scone Mix

California Lavender Jelly (Original Lavender, Lavender-Wine, or Lavender-Tea)

Pre-heat oven to 375°. Prepare scones according to package directions. On floured board, roll out 1/4-1/2" thick. Cut with small decorative cookie cutters. Transfer to baking sheet lined with parchment paper. Use a small spoon to make an indentation in the top of each scone. Fill with jelly. (Hint: Transfer spoonful of jelly to small dish and stir vigorously to loosen before filling.) Bake until scones are golden. Cool slightly on wire rack and serve warm. (These are charming tea and coffee accompaniments but do enjoy them while they’re fresh. They don’t store well.)

4 half chicken breasts, boneless with skin on
1/4 C. butter
1/4 C. honey
1 Tbsp. good mustard
1/2 Tbsp. dried lavender flowers
Fresh lavender flowers for garnish

Preheat oven to 375°C.

Melt butter in small saucepan over low heat. Add honey, dried lavender and mustard, stirring until mixture is smooth. Set aside to infuse for 15 minutes.

Arrange chicken breasts, skin side up, in shallow baking dish. Pour honey mixture evenly over chicken. Bake for 35 minutes, basting every 10 minutes, or until crisped and brown.

1 8- or 9-inch pie crust (homemade, refrigerated or frozen)
8 oz. mild goat cheese
1 C. cottage cheese
3 large egg yolks
1/4 C. flour
1 stick butter, softened
1 tsp. dried Herbes de Provence
2 Tbsp. whole fresh herb leaves and flowers (e.g., thyme, marjoram, lavender, rosemary, chives and sage)

Preheat oven to 350°.

Pierce pie crust all over with fork, and bake until almost cooked, but still pale.

In food processor, mix cheeses, egg yolks, flour and butter until smooth. Blend in Herbes de Provence and spoon into pie shell. Bake 20 minutes or until filling is just set. Sprinkle tart with fresh herbs and continue baking until filling is puffed and golden, about 20 minutes more. Serve warm.

(Note: (Reheat leftovers in microwave just until warm. You can make ahead and freeze. Re-bake frozen pie at 350° until warmed through, covering crust with foil if it gets too brown.)

Lavender Chicken Salad

Serve this unusual salad on a bed of mixed lettuces (romaine, red leaf and radicchio) or as a sandwich filling for flaky croissants. Garnish with lime wedges and fresh lavender blossoms.

Dressing:

1/2 cup mayonnaise
1/4 cup peach chutney
2 tablespoons California Lavender Lavender-Tarragon Vinegar

Salad:

2 cups diced skinless cooked chicken
1/3 cup chopped pecans
1/4 cup diced celery
1/4 cup diced honeydew melon
2 tablespoons chopped fresh lavender leaves
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
Fresh lavender flowers (for garnish)

Whisk mayonnaise, chutney (breaking up any large pieces of fruit), and Lavender-Tarragon Vinegar in large bowl. Mix in chicken, nuts, celery, melon and herbs.

3-1/4 C. unbleached all purpose flour
1 C. warm water (105°F. to 115°F.)
1 package dry yeast
1/4 C. plus 2 tablespoons olive oil
3 Tbsp. finely chopped fresh lavender leaves and flowers
3 tsp. sea salt or coarse kosher salt

Add yeast to warm water and let sit for about 5 minutes until bubbly.

Pour yeast mixture and 1/4 cup oil into a large bowl or standing mixer. Add flour slowly, 1/2 cup at a time, until dough forms, reserving the last 1/4 cup. Turn out onto a floured board (or use mixer with dough hook) and knead for 5 minutes or until smooth and elastic.

Place dough in a lightly oiled bowl, and lightly cover with plastic wrap or clean towel. Put the bowl in a warm place and let rise for 45 minutes or until doubled in size.

Preheat oven to 425°.

1/4 cup water
1 teaspoons fresh or dried lavender blossoms
1/4 cup sugar
2 tablespoons honey
1-1/3 C. whipping cream
2/3 cups whole milk
3 large egg yolks

Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute. Add sugar; stir to dissolve. Simmer 2 minutes to thicken syrup slightly. Stir in honey. Set aside.

Bring cream and milk to simmer in heavy large saucepan. Whisk yolks to blend in large bowl. Gradually whisk hot cream mixture into yolks. Return mixture to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Whisk lavender mixture into custard.

Cool mixture, stirring occasionally, then chill overnight. Strain and discard lavender.
Process ice cream custard in ice cream maker according to manufacturer's instructions. Freeze in covered containers. Will keep for up to a week.

Per serving:
4 oz. dry white wine, well chilled
1/2 tsp. lavender syrup
1 sprig fresh lavender

Gently mix wine and lavender syrup together in wineglass. Across the top, drape the lavender spring, flower side down, allowing the stem to extend beyond the glass like a lavender swizzle stick.

Lavender-Lemon Poundcake
This very good tea cake is adapted from the Los Angeles Times.

1 cup (2 sticks) unsalted butter
2 Tbsp. dried lavender
5 eggs
1 cup sugar
1 1/2 cups plus 2 tablespoons cake flour
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/4 cup strained lemon juice

Heat the oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.

Melt the butter with the lavender in a small saucepan. Let the mixture steep 10 minutes, then strain, discarding the lavender. Set aside to cool.

Beat the eggs and the sugar in the bowl of a mixer until thick and pale, about 5 minutes.

Sift together the flour and salt into a bowl. Using a whisk, fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Fold in the rest of the flour in 2 batches. In a separate bowl, whisk 1 cup of the batter with the melted butter and the vanilla. Add this to the remaining batter and fold to combine. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking.

Remove cake from oven and let cool completely. Serve with California Lavender original Lavender Jelly.

6 C. water
2 C. sugar
1/4 C. dried lavender or 3/4 C. fresh lavender flowers
1 tsp. grated lemon or lime zest
1 C. fresh-squeezed lemon or lime juice
Lemon or lime slices and fresh lavender sprigs (optional)

In a saucepan, combine 2 cups water, sugar, lavender and zest. Bring to boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves. Remove pan from heat and let syrup stand overnight. Strain and discard lavender. In large pitcher, stir together syrup, juice and 4 cups water.

Serve over ice, with lime or lemon slices and a sprig of fresh lavender if desired.

1 C. water
1 C. sugar
2 Tbsp. dried lavender or 1/2 cup fresh lavender flowers

Combine water and sugar in saucepan over medium heat. Bring to boil, stirring gently. Lower heat, add lavender and simmer, continuing to stir, until sugar dissolves fully and thin syrup forms. Remove from heat, cover and allow to stand several hours or overnight in a cool place. The next day, strain syrup to remove the blossoms and decant into a dry, sterilized bottle. Seal with a cork, and refrigerate. Syrup will keep for several months.

Punch down the dough and spread into an oiled baking sheet or pizza pan with edges to about 1/2" thick. Make indentations all over with your fingers, and sprinkle dough with the lavender and salt. Drizzle with remaining 2 tablespoons olive oil and bake for about 15-20 minutes until lightly browned. Cool on a rack. Serve warm or at room temperature.

Lavender-Tarragon Vinaigrette

2 tablespoons California Lavender Lavender-Tarragon Vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 teaspoon finely chopped fresh lavender leaves
1 teaspoon finely chopped fresh tarragon
Salt and freshly ground black pepper

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking until emulsified. Whisk in lavender and tarragon. Season with salt and pepper to taste.

Lavender Thumbprint Cookies
- from Sycamore Farms, Paso Robles

2 cups all-purpose flour
2/3 cup blue cornmeal
1 1/2 tsp. finely chopped toasted slivered almonds
1/4 tsp. baking powder
1 cup butter, softened
1 cup brown sugar, packed
2 egg yolks
1 1/2 tsp vanilla
3/4 cup California Lavender Jelly

Preheat oven to 350 F. In a bowl, combine flour, cornmeal, almonds and baking powder. Set aside.

In a large mixing bowl, beat butter at high speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour mixture as you can with mixer. Stir in any remaining flour by hand.

Shape dough into 3/4 inch balls. Place 1" apart on an ungreased cookie sheet. Lighting press the tip of your thumb into center of each ball. Bake 8 minutes. Fill centers with 1/4 teaspoon Lavender Jelly and bake another 2 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and cool completely. Store in air-tight container.

Makes about 60 cookies.

Excellent with turkey, of course, but also delicious with roast duck, ham and pork.

1 9.5 oz. jar California Lavender Lavender-Wine Jelly
3/4 cup raw cranberries
dash salt

Melt Lavender-Wine Jelly in saucepan over low heat. When liquid, add cranberries and cook, stirring, until cranberries have popped and turned red. Remove from heat, cool slightly, and pour into bowl or mold. Serve warm or refrigerate uncovered until cold.

Salad
1 large head Bibb or butter lettuce, torn into bite sized pieces (or 6 cups mixed lettuce)
1 bunch scallions, thinly sliced, white part only
2-3 naval oranges, peeled and sliced
1 Tbsp. chopped hazelnuts, lightly toasted

Vinaigrette
1 C. good quality olive oil
1/2 C. lavender vinegar or white wine vinegar
3 Tbsp. minced chives
1 tsp. minced lavender leaves
1 tsp. fresh lavender blossoms
1/2 tsp. sugar
1/2 tsp. salt
Freshly ground black pepper to taste

To make vinaigrette, mix all ingredients together in shaker jar or bowl and blend.

Put hazelnuts in small dry pan over medium heat. Cook, stirring frequently, until fragrant and lightly toasted. Combine lettuces and scallions in serving bowl. Dress with lavender vinaigrette. Layer orange slices atop lettuce. Sprinkle with nuts. Drizzle with dressing.

1 lb. mixed summer squash (e.g., zucchini, crookneck and patty pan)
3 Tbsp. olive oil
1 clove garlic, minced
2 Tbsp. fresh mixed herbs (e.g., thyme, lavender, fennel, marjoram, rosemary)
Salt and pepper

Clean and thinly slice squash. Heat olive oil in sauté pan. Add garlic, and cook until softened. Add squash and cook, turning frequently, until almost tender. Add fresh herbs, salt and pepper. Cook another minute. Serve hot or at room temperature.

For strawberries:
2 pints fresh strawberries
Lavender or plain sugar as needed
Three or four fresh lavender sprigs or 1 Tbsp. dried lavender*

Several hours before serving, clean and slice berries into large bowl. Sweeten to taste with sugar and add lavender sprigs. Lightly crush berries with masher. Let sit at room temperature until serving time to release juices. Remove lavender sprigs before continuing. (*If using dried lavender, secure it in a tea strainer or pouch. Add to berries after mashing. Taste mixture occasionally, and remove lavender if flavor becomes strong enough.)

For shortcake:
2 package California Lavender Scone Mix
1/2 C. milk plus additional as needed
Sugar
Preheat oven to 450?.

Mix entire package of Scone Mix with milk in a large bowl until dough forms, adding more milk by teaspoons if needed. Turn out onto lightly floured surface, and gently knead two or three times, just until dough comes together smoothly.

Pat dough out into circle about 1/2-3/4 inch thick. Brush top with milk and sprinkle with sugar. Transfer to baking sheet and bake for 15 minutes or until golden brown. Remove from oven, let cool on rack, then slice horizontally in half.

Whipped Cream
1 C. heavy whipping cream
2 Tbsp. lavender sugar
1/4 tsp. vanilla extract

Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form.

To assemble:
Put bottom on shortcake on serving plate. Top with 3/4 of strawberries. Drizzle some strawberry juice over cut side of shortcake top, then place it atop strawberries. For presentation, garnish with dollop of Crème Chantilly and fresh lavender.

To serve:
Slice and serve with spoonful of reserved strawberries, large dollop of Lavender Crème Chantilly and fresh lavender sprig.