Know Your Farms – Local Food from Local Farmers Delivered to You Lavender Archives - Know Your Farms - Local Food from Local Farmers Delivered to You

Lavender and Honey Roasted Chicken

http://www.food.com/recipe/lavender-and-honey-roasted-chicken-323039

Ingredients

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)

Instructions

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.].

http://www.thegourmetro.net/2010/03/recipe-lavender-lime-scones/

Ingredients

Instructions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Mix first 5 ingredients in a food processor bowl. Add zest and 1 1/2 tsp of dried lavender, and pulse to mix. Add butter to dry ingredients, and pulse until butter chunks are pea-sized. Transfer mixture to a medium bowl.
Combine yogurt and buttermilk in a small bowl. Add to dry ingredients and mix with a wooden spoon until dough comes together.
Coat your hands with flour and pull dough out onto a well-floured surface. Knead dough for a minute, folding and flattening it several times. (The dough will remain quite moist.) Pat dough into a 9- x 4-inch rectangle, about 1 inch thick, and cut dough into 6 equal triangles.
Lift scones onto the prepared baking sheet and bake on center rack of oven for 15 to 18 minutes, or until golden brown. Cool scones on baking sheet for a few minutes and then transfer to a wire rack.
Glaze: Combine remaining 1 teaspoon lavender, powdered sugar and lime juice, and mix with a fork until smooth. Drizzle over warm scones.

http://www.tasteofhome.com/recipes/almond-lavender-cake

Ingredients

Instructions

Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.