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Planted my herbs and I couldn't resist this beautiful lavender. Have never used it in cooking. Any ideas?

I think it's more for sachets than cooking but I've tasted lavendar ice cream and it wasn't bad. Can't think of many cooking uses for it but I'm sure sombody will come up with some.
fitzie

It's great in cakes and cookies, especially when paired with lemon. I have an old Martha Stewart Lemon Lavender pound cake recipe if you are interested that is very good. I know I've used it in another dessert but can't for the life of me remember what.

One thing I learned about using it in cakes - it's best to crush it up a little bit with a spice grinder or mortar & pestle. Otherwise it looks like a bunch of pantry moths have been baked into your cake. Not really appetizing.

I've yet to use it on the savory side so I'm also interested to learn how it can be used there.

I used to have an herbes de Provence mix with lavender. I think it had leaves rather than the flowers in it. It was very nice, especially with lamb.

Mary

PS a little goes a long way, too much and things taste like my grandmother's purse.

I've made this recipe often for holiday dinners. I think it benefits from retarding. I mix it up the night before and let it rise slowly in the fridge overnight. Then, I form the rolls in the morning and put them back in the fridge until about 30 minutes to dinner-time. I let them sit on the counter while the oven preheats, bake, and serve.


Crusty Provençal Herb Rolls

2 teaspoons dried herbes de Provençe
1 teaspoon dried lavender flowers (or 2 teaspoons fresh)
¾ teaspoon dried basil (or 2 teaspoons fresh chopped)
¼ cup olive oil
5 ½ - 6 cups unbleached all-purpose flour (or bread flour)
1 ½ tablespoons active dry yeast
1 tablespoon sugar
1 tablespoon salt
1 2/3 cup warm water (105° - 115°F)
½ cup orange muscat dessert wine, such as Essencia

1. Combine herbs in a small bowl with olive oil and let stand at room temperature to soften.

2. In a large mixing bowl, or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 2 ½ cups of flour, yeast, sugar, salt, and the herb/oil mixture. Add water and wine. Beat on medium speed or with a whisk until smooth, about 1 minute. On low speed, add remaining flour, ½ cup at a time, to make a shaggy dough that clears the sides of the bowl.

3. Turn the dough onto a lightly floured surface and knead, add 1 tablespoon of flour at a time until it becomes smooth, silky, and resilient, about 3 minutes. This dough will not be sticky.

4. Place dough in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise at warm room temperature until doubled in bulk, about 50 to 60 minutes.

5. Gently deflate dough and turn out onto work surface. Divide it into 24 equal portions for dinner rolls or 16 for sandwich rolls. Work the dough as little as possible; too much handling will make it too springy to form, and you'll have to cover it and let it relax for 10 minutes or so.

6. Roll each piece into a tight, round ball. Place rolls about 2 inches apart on parchment-lined baking sheets. Pinch ends to elongate slightly into a navette, or weaver's shuttle. Cover loosely with plastic wrap and let rest about 15 minutes while preheating oven to 425°F.

7. Pinch ends again and, with a sharp knife, slash the top of each roll to allow for expansion while baking. Place pans in preheated oven and bake until golden brown and crusty, 15 to 18 minutes. Change positions of the pans about halfway through baking. Serve immediately or freeze for later.

Source
Author: Beth Hensperger
Source: The Herb Companion Cooks
Copyright: 1994 Interweave Press, Inc.

I have used lavender in baking, but my favorite usage is in jelly....if you of to http://Www.herbcompanion.com you enter lavender in the recipes, you will find many ideas.

Thanks everyone -- I love the lamb, herb rolls and jelly ideas -- with just the two of us, don't do too much in the way of cakes and cookies.

Lindsay,

Lavender creme brulee.

Also shortbread. Although rosemary shortbread is better ...

I believe you can make lavender sugar like you can vanilla sugar

I remember Darcie's lemon-lavender cake ...IIRC CI has a lemon lavender ice recipe, too