Spiced Lavender Seasoning Recipes
SPICED LAVENDER SEASONING
From Sharon Shipley's 'The Lavender Cookbook'. I replaced thyme in the original recipe with a mixture of summer savory and marjoram because we don't like thyme. Also, I substituted one quarter teaspoon of regular sea salt with 'Durango' smoked salt. There are many, many uses for this seasoning and not limited to a rub for chicken, fish, fried tofu, ribs...Or, mix with a little bit of olive oil for a spread on bread, add to a simple vinaigrette, roasted vegetables, eggs, etc. Experiment!
Provided by COOKGIRl
Categories Vegan
Time 7m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Toast the cumin seeds and coriander seeds in a dry skillet (I like to use my cast iron skillet for these type of recipes) over medium heat until fragrant; about 2-4 minutes. Lower the temperature if necessary to avoid burning the seeds.
- Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
- Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
- Transfer to an airtight container and store in a cool, dark place up to 2 months. Note: I made a small batch (1/4 cup) for the test recipe.
Nutrition Facts : Calories 199.9, Fat 8.6, SaturatedFat 1.2, Sodium 2376.1, Carbohydrate 36.4, Fiber 17.8, Sugar 0.6, Protein 8.1
SPICED LAVENDER WALNUTS
The blooming season has ended for my lavender bushes but now I have dried lavender on hand and recipes ready to test! Try these nuts in salads, sandwiches, trail mix or serve as a part of a party tray. From The Lavender Cookbook by Sharon Shipley. Note: when I did "research" for this recipe online, someone mentioned that they spread the nuts on a wire rack to allow the excess sugar to drip off the nuts. Place something underneath the rack to catch the drippings-wax paper, paper grocery bag, etc. I did not try this trick as it was after the fact.
Provided by COOKGIRl
Categories Nuts
Time 20m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread the walnuts on parchment-lined cookie sheet. Bake 5-10 minutes or until lightly browned. Alternatively, the nuts can be lightly toasted in a skillet on the range.
- In a medium-sized saucepan, combine the sugar, water, cinnamon and salt.
- (After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi).
- Over medium heat boil the mixture *without* stirring until it reaches 238 degrees (soft-ball stage) on a candy thermometer. Be careful with this step as the sugar syrup is very hot and will burn your skin!
- Remove pan from heat and stir in the lavender, rosemary and walnuts.
- Using a buttered spatula, quickly stir until all nuts are coated.
- Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula.
- Cool.
- Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.
Nutrition Facts : Calories 770.4, Fat 50.9, SaturatedFat 4.8, Sodium 390.2, Carbohydrate 78, Fiber 5.7, Sugar 68.7, Protein 11.9
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