LAVENDER LEMONADE
Enjoy this refreshing and soothing drink any time of the year.
Provided by Jennifer K
Categories Drinks Recipes Lemonade Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 28.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 25.7 g
LAVENDER LEMON CHICKEN
Gorgeous roasted chicken in an amazing lemon butter sauce seasoned with thyme and lavender. Sure to 'wow' and delight your friends and family. Plain white or aromatic rice would make a wonderul side sure to showcase the delicious sauce. Bread, salad and a nice white wine would make this meal complete and rival a meal from any five star restaurant. From "Gabriella's Gastronomy" section of Splendid Palate. The recipe is copyrighted by the Splendid Palate 2002.
Provided by Mamas Kitchen Hope
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
- Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
- Preheat oven to 400°F.
- Rinse chicken and pat dry.
- Slice herb butter and reserve 2 tablespoons for sauce.
- Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
- Truss chicken. Place the chicken in a flameproof roasting pan.
- Slice the onion into large pieces and scatter around the chicken.
- Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
- It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
- Lift chicken and tilt, emptying any juices from cavity into roasting pan.
- Remove the chicken to a platter, cover loosely with foil.
- Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
- Strain the mixture into cup with pan juices.
- Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
- When butter has completely melted add flour and whisk until smooth.
- Serve sauce with chicken.
Nutrition Facts : Calories 1210.4, Fat 91.8, SaturatedFat 34.3, Cholesterol 402.4, Sodium 1106.8, Carbohydrate 5.6, Fiber 0.6, Sugar 1.3, Protein 86
ELEGANT LAVENDER AND LEMON POACHED CHICKEN BREASTS
An easy, romantic and elegant dish to make with chicken breasts, which are gently poached in a lavender infused broth and then served with a creamy shallot and lemon sauce. Use low fat creme fraiche or cream if you are watching your fat intake - it works just as well. Serve these delightful lavender poached chicken breasts with wild rice, pasta or new potatoes and mange tout. This recipe is for two people - but the ingredients can be increased with ease!
Provided by French Tart
Categories Chicken Breast
Time 30m
Yield 2 Lavender Poached Chicken Breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 10-15 minutes until chicken is cooked through.
- Remove the chicken to a dish and keep warm while making the sauce. Pour the stock into a jug.
- Melt the butter in the pan and soften the shallot gently for 3-5 minutes. Sprinkle on the cornflour and stir to mix.
- Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the creme fraiche, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste.
- Pour the sauce over the chicken, garnish each chicken breast with some lavender flowers and serve with wild rice or pasta; new potatoes and mange tout would also be good.
Nutrition Facts : Calories 338, Fat 19.4, SaturatedFat 10.2, Cholesterol 126.9, Sodium 417.6, Carbohydrate 10.1, Fiber 0.2, Sugar 2.6, Protein 29.9
LAVENDER LEMON BARS
I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.
Provided by Angela Davis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
- Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
- Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
- Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
- While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.4 g, Cholesterol 41.2 mg, Fat 7.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 55.4 mg, Sugar 18.2 g
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LEMON AND LAVENDER CHICKEN | MY LITTLE PARIS KITCHEN
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- Crush the lavender in a mortar and pestle (If you don't have one, place lavender in a bag and crush with rolling pin or heavy pan). Put the crushed lavender into a large bowl along with the remaining marinade ingredients.
- Stir or whisk well to combine. Add the chicken pieces and toss well to coat. Cover and leave to marinade for 30 minutes (at room temp) or up to four hours (in the refrigerator).
- When ready to roast, preheat the oven to 400°F (204°C). Place the chicken pieces in a roasting pan in a single layer, skin side up. Pour the marinade over the top. Roast for 20 minutes.
- Remove pan from oven, flip pieces over and baste the chicken pieces with the pan juices. Roast for 10 minutes. Remove pan and flip pieces again to crisp and brown the skin side. Roast for another 6-10 minutes, watching carefully for over browning.
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Cuisine FrenchTotal Time 5 hrsCategory Chicken, Main CourseCalories 332 per serving
- Lightly crush the lavender in a mortar and pestle or with a rolling pin. It should become fragrant. Combine it with the olive oil, lemon, thyme, honey and dijon in a ziploc bag or large container. Stir until combined then submerge the chicken pieces until fully covered. Marinate for 4-8 hours.
- Preheat the oven to 400°F. Place the chicken in a single layer in a roasting dish, skin side up. Try to keep them from touching, but that may be hard. Pour the marinade over the top and roast for 30 minutes.
- Remove the pan and flip the chicken. Use a spoon to baste the chicken pieces with the marinade and roast for another 10 minutes.
- Flip one last time so the skin side up once again up and roast for another 5-10 minutes. Because of the honey it is at risk for browning too quickly, so keep an eye on it. Remove once cooked and the internal temperature equals 165°F.
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