– BERRY/LAVENDER DROP CREAM SCONES –

Yield 18 scones

Heat oven to 400 F. Line a sheet pan with parchment paper.

• 100 g (1/2 cup) sugar
• Zest of 1 lemon
• 375 g (3 cups) all-purpose flour
• 1 tablespoon baking powder
• 1 tsp kosher salt
• 2 tsp Garnet Valley culinary lavender
• 350 g (1 1/2 cups) heavy cream (and more for brushing on top)
• 125 g (1/2 cup) milk
• 2/3 cups/100g small dice fresh or frozen strawberries (could also use blueberries, raspberries or stone fruit)

1. In a food processor- process sugar and lemon zest for 4-5 pulses.
2. Add flour, baking powder, salt and lavender- pulse again for 4-5 times.
3. Add cream and lavender- pulse until just combined, scrape down.
4. Add fruit- pulse 1-2 x – then stir to combine.
5. Drop 12 mounds of dough onto the baking sheet, about 3 T each (yellow disher # 20).

Brush tops with heavy cream and sprinkle with Pearl sugar.

Bake 15 -20 min, until golden and cooked through.

Dust with icing sugar or make a glaze- dip scones in, garnish with lavender buds.

Glaze

Mix together:

• 1-2 tablespoons cream
• 1 tsp lemon juice
• 1/2 cup icing sugar
• pinch kosher salt

Enjoy- with butter and local honey, and a cup of hot tea

 

– LAVENDER/ROSE SCOTTISH SHORTBREAD –

This is a direct from Scotland recipe, from the Inner Hebrides on the West Coast. I added the lavender and rose; I am not sure what my cousins would think about it.

Heat oven to 325 F Prepare 9×13 in pan with a parchment lining 24 pieces

Use a food processor and scale, if possible.

In the bowl of a food processor –

• 114 g (1/2 cups) sugar
• 340 g (3 cups) all-purpose flour
• 1 tsp kosher salt
• 2 tsp Garnet Valley culinary lavender, 2 tsp dried rose petals

Pulse to mix- 2-3 times.

Then add, on top-

• 226 g (1/2 cups) cold, diced butter

Pulse until pulls together and sticks on sides of food processor and no butter lumps, and it looks like coarse sand. Turn into the lined pan, even out. Gently press with something flat (measuring cups), getting into corners and edges too, with hands.

Bake until just a little golden. Let cool for 5 mins (set a timer). Use a bench scraper to divide into pieces, I like rectangles. Prick each with a fork 3 times.

Sprinkle with 1/2 cup sugar, shake gently to distribute. Let cool completely in pan.

Enjoy with a strong cup of milky tea in Scotland or Earl Grey tea in Summerland.

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– LAVENDER HOT HONEY/BRIE/PISTACHIOS –

Lavender Hot Honey

• 1 cup local honey
• 1 tsp GV lavender
• Pinch red pepper flakes

Mix in a measuring cup, microwave 1 min or so, until hot. Let sit 1 hour, strain into a jar.

Label and date.

Use with Brie, Gorgonzola or Delice de Bourgogne.

Scatter toasted pistachios on top.

 

– RAINCOAST COPYCAT CRACKERS- LAVENDER/FENNEL/HAZELNUTS –
(adapted from @theviewfromgreatisland – Sue Moran)

Heat oven to 350F. Prepare 4 mini loaf pans (3×5.5 in)

Add the following to a large bowl and mix-

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 tsp kosher salt
• 2 tsp baking soda
• 2 tsp Garnet Valley culinary lavender
• 2 tsp fennel seeds
• 1 tablespoon finely chopped herbs (rosemary, thyme)
• 1/4 cup flax seeds
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup sesame seeds
• 1 cup dried fruit (apricots, dates, cranberries)
• 1 cup nuts (hazelnuts or almonds)

Then add-

• 2 cups buttermilk (or 2 cups milk + 2 Tablespoons lemon juice, or 1 1/2 cups yogurt with 1/2 cup milk)
• 1/4 cup honey or maple syrup

Mix until just combined, divide into 4 prepared pans.

Bake 25-30 min, let cool and freeze x 2 hours.

Remove from freezer, with a sharp, serrated knife, cut each loaf into 20-30 slices.

Place on a sheet pan with parchment.

Rebake at 300F, flip after 15 min. Watch, remove when crispy and brown.

Make this recipe your own- can add other herbs, use rolled oats, rye or buckwheat flour.

 

– HERBES DE PROVENCE BLEND –

Use with lamb, fish, chicken, roasted vegetables. Can adjust mixture for your taste.

• 3 Tablespoons dried thyme
• 2 Tablespoons dried oregano or marjoram
• 1 Tablespoon dried rosemary
• 1 Tablespoon dried Garnet Valley lavender
• 1 Tablespoon fennel seeds

Lightly grind in a spice grinder, keep in a jar.

 

– HERBES DE PROVENCE GOAT CHEESE –

Roll log of goat cheese in mixture of –

• 3 Tablespoons toasted sesame seeds
• 2-3 Tablespoons Herbs de Provence
• 1 tsp kosher salt, 1/2 tsp black pepper

 

– GARNET VALLEY VINAIGRETTE –

• 1 tsp Garnet Valley lavender – ground
• 1/4 cup sherry vinegar
• 1/2 cup olive oil
• 1/2 garlic clove crushed
• 1 tsp Dijon mustard
• 1 tsp local honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Put all into a jar, shake. Use with a green salad, peaches, pistachios and feta cheese.

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– BLUEBERRY LAVENDER JAM –

Yields 6- 250 ml jars

• 1 kg fresh or frozen blueberries
• 800 g sugar
• 30 g lemon juice
• 1/2 tsp kosher salt

Mix and boil until 105 C with instant read thermometer.

Add in and mix-

• 1 Tablespoon GV lavender
• Zest of 1 lemon

Place in jars, process.

 

– LAVENDER HONEY ICE CREAM –

• 2 cups whipping cream
• 1 can sweetened condensed milk
• 1/2 tsp kosher salt
• 1 T lemon juice
• 3 T Garnet Valley Rich simple syrup

Whip until thickened, 3-5 min. Place mixture in a plastic lined 9 x 5 loaf tin and smooth.

Drizzle top with 2 T local honey & sprinkle 1 tsp Garnet Valley lavender buds- for garnish.

Freeze for 10 hours or overnight.

Serve with peaches, apricots or berries.

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– GARNET VALLEY CHANTILLY CREAM –

• 1 cup whipping cream
• 1 cup Greek yogurt
• 2 T honey
• 2 T Lavender Rich Syrup
• 2 T Instant vanilla pudding mix
• Pinch kosher salt

Add all to a bowl, whip until thickened.

Enjoy with stone fruits and berries

 

– LEMON/GARNET VALLEY LAVENDER OLIVE OIL CAKE –

A quick and easy cake.

Heat oven to 350F, prepare 2 x 8 in cake pans, a 9x 13 in pan or 10 c bundt pan.

In a food processor-

• 3 cups sugar
• 1 1/2 Tablespoons Garnet Valley lavender
• Zest of 2 lemons

Pulse until lemon zest and lavender are fine.

Add-

• 4 eggs
• 2 cups Greek yogurt
• 1 cup olive oil
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp ground coriander

Process until smooth, scrape down. Then add-

• 2 cups all-purpose flour or gluten-free 1:1 flour
• 1 cup almond flour

Process until just incorporated. Divide into the pans and smooth top of batter.

Sprinkle with 1/2 cup flaked almonds.

Bake for 25-30 mins until golden, no crumbs when tested or temped to 200 F. Flip out of pan after 10 mins.

Glaze (Make while cake is baking)

• Lemon juice from 2 lemons
• 1/4 cup sugar
• 3 Tablespoons local honey
• Small pinch of kosher salt

Heat gently in microwave or stove until sugar dissolves. Pour onto warm cakes.

Snow Sugar- This will not melt on cakes, add onto warm cakes – just use 1-2 Tablespoons/cake, the rest will keep in fridge.

• 2 Tablespoons melted coconut oil
• 3 Tablespoons cornstarch
• 1 cup sugar

Mix in a bowl, until it is like wet sand, place in the fridge until solid. Process in food processor, until ________.

Garnish with cakes with Garnet Valley lavender, edible flowers on top.

 

– DREAMY LAVENDER HOT MILK SPONGE CAKE/CUPCAKES –

(Filled with Lemon curd, Lavender Butter cream icing)

9×13 in/2-9 in round pans/24 cupcakes

Heat oven to 350F. Prepare pans/ use paper liners for cupcakes

• 1 cup milk
• 1/4 cup butter
• 1 Tablespoon GV culinary lavender

Heat until butter is melting, in a microwave or on the stove. Let infuse x 15 min, then strain.

In a mixer-

• 4 eggs- beat for 4 min, then add-
• 2 cups sugar, beat for 4 more minutes, until thick and pale

Add-

• 2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp ground green cardamon (optional)

Beat, then add strained, warm milk mixture, alternating with

• 2 cups flour, beat until just combined.

Pour into pans. For cupcakes, portion using a blue disher – ( 1/4 cup)

Bake 9 x 13 25-30 min, 9×9 cakes – 20-25 min, and cupcakes 15-20 min.

Microwave Lemon Curd

1 1/2 cups yield

In a large microwaveable bowl- place

• 3 eggs
• 3/4 cups sugar
• Zest from 2 lemons
• 1/2 cups fresh lemon juice (2 lemons)
• 2 Tablespoons butter
• 1/2 tsp kosher salt

Whisk all together, then microwave on high for 2 minutes, whisk. Repeat at 1-2 min intervals until it thickens, whisking each time. Sieve, if you want it utterly smooth. It will thicken as it cools.

Refrigerate for 1-2 hours, then should be ready to use. Can also cool using an ice bath or freezer for 1 hour.

Store in the fridge- label and date, dream up other ways to use it.

Lavender Butter Cream Icing

• 150 g (2/3 cups) soft butter
• 340 g (3 cups) icing sugar
• 1/2 tsp vanilla
• 2 T lavender infused syrup
• Pinch kosher salt
• Small dab of purple food colouring (can add more later)
• 1/4 cups milk (or so)

Beat butter for 5 min on high, until pale. Add icing sugar, beat for 5 more minutes. (I set a timer). Then add vanilla, Garnet Valley lavender syrup and a dab of purple food colouring. Add enough milk to make it the right consistency. Use immediately or if cooled in fridge, let warm to room temperature and whip again.

To Assemble-

With cooled cupcakes, remove core- with small knife or apple corer, place 1-2 Tablespoons lemon curd. Ice top with Garnet Valley Lavender Buttercream icing.

Decorate with culinary lavender, sugared violets etc.

Enjoy for a party!

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– GARNET VALLEY LAVENDER SIMPLE SYRUP –

• 1 cup sugar
• 1 cup water
• 1 T Garnet Valley lavender

1. Heat sugar and water in a pot until sugar dissolves, should be warm. Add lavender- infuse
2. 30-45 min. Strain out lavender. Add a dab of purple food colouring; let cool and store in the refrigerator.

 

– SUN TEA –

Add 4 of your favourite tea bags (Earl Gray, Green, Jasmine, Black) to a pitcher of water, cover and place in the sun, for 1 hour or so, until strong enough. Remove tea bags and add 2-4 T Garnet Valley Lavender syrup. Stir and serve in tall glasses with ice. Garnish with lemon or frozen berries. Use honey if sweetness needed.

 

– GARNET VALLEY LAVENDER SPRITZ –

• 1 T lavender syrup
• 2/3 cups Orchard and Field wine/ or 2 Tablespoons Haskap Concentrate
• 2/3 cups soda water

Dash or 2 of Aromatic bitters, serve over ice. Lemon slice garnish.

 

– GARNET VALLEY LAVENDER SPARKLER –

• 1 T lavender syrup
• 4 oz Sparkling wine
• 1-2 oz Vodka

Dash or 2 of orange bitters, Shake on ice. Garnish with dried orange slices.

 

– GARNET VALLEY GIN & TONIC –

• 2 oz Narrative Gin
• 1 T Lavender syrup
• 4 oz tonic

Over ice, garnish with a lime slice and lavender sprig.

 

– VODKA/GIN INFUSIONS –

Steep in 2 cups gin or vodka-

• 2 tsp Garnet Valley Lavender
• 1 lemon peel
• 2 green cardamon pods

Let sit for 3-5 days. Strain and use in your favourite drinks.

 

– LAVENDER LEMONADE –
(from Olive oil and Lemons)

• 1 cup sugar
• 1 T Garnet Valley lavender
• Pinch of kosher salt
• 1 cup water

Add together in a pot, bring to a boil, allow to steep 30 mins. Strain, then add-

• 1 cup lemon juice (4 lemons)
• 4 cups water
• 2 cups ice cubes

Serve with mint or lemon slices, in tall glasses. Enjoy on a shady patio.

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