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Posts Tagged ‘lavender’

by Sarah Steimer

Squash blossoms with goat cheese, lavender and honey

I’ve been dying to make squash blossoms, but I’m always too late to the farmer’s market to nab a fresh bunch. Not only did I get a bunch recently — but they were buy-one-get-one! It took a little bit of time to gently work with the blossoms, but it was so worth it. These crispy and creamy little purses are phenomenal.

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by Sarah Steimer

Lavender paloma

I really loved the combination of the smoky mezcal with the floral simple syrup. The tartness from the citrus certainly helps as well, and this could work well pretty much any time of year. You know, this is for the hot young professional in you who feels a little too classy for a simple margarita sometimes.

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by Caitlin Saniga | photos by Joel Hawksley

Lavender creme brulee from French Broad Chocolate Lounge in Asheville, N.C.

Don’t let the chocolate lovers dissuade you from ordering this dessert. French Broad Chocolate Lounge’s lavender creme brulee can hold its own. (But if the cocoa-crazed truly must be appeased, the menu offers a chocolate version of the creme brulee.)

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by Sarah Steimer

The bread itself looks plain, but the flavors and smells power on through.

For bread

  • 1 cup, 2 tablespoons of flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2/3 cup of sugar (use a little less than that)
  • 3-inch sprig of rosemary, leaves plucked and finely chopped
  • 1/3 cup of plain, organic yogurt
  • 2 eggs
  • 1/4 cup vegetable oil

Stir together the flour, baking powder and salt, set aside.

In a medium bowl, stir together the sugar and chopped rosemary, then add the yogurt and eggs and whisk vigorously until all the ingredients are well blended. Add the dry ingredients, whisking to incorporate, then fold in the oil with a rubber spatula. The batter is ready when it’s smooth, thick and has a satin-like sheen. Pour the batter into a 9×3-inch loaf pan or two mini loaf pans. Bake at 350 degrees for about 50-55 minutes or until golden.

For glaze


Warm lavender milk. Probably not that good.

  • 1/2 cup of milk
  • 1 tablespoon dried lavender
  • 1 cup of confectioners’ sugar

Place the milk in a saucepan over medium heat. When it starts to boil, take the pan off the heat and add the dried lavender buds.

Let the mixture steep for 5-8 minutes, then strain the milk, and whisk it into the sugar, a tablespoon at a time, until you get a smooth and opaque glaze. Pour or spoon over the cooled loaf.

Recipe adapted from: Bon Vivant

Photos: Sarah Steimer

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by Sarah Steimer


I tried this biscotti at the 10th Annual Edible Flowers Food Fest in July and had to try making it myself. Way, way easy.

  • 1 stick of butter
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons lavender flowers
  • 1 teaspoon vanilla
  • 1 cup finely chopped nuts, soaked in brandy, bourbon, etc.

Cream together the butter and sugar. Add the oil, eggs, flour, baking powder and lavender (in that order). Add vanilla and chopped nuts. Refrigerate dough for at least four hours or overnight. Divide into eight rolls thick as a banana. Bake two rolls per cookie sheet.

I conveniently still had a container from store-bought biscotti, but anything that seals well will work.

Bake at 325 for 15 minutes or until lightly brown (mine took longer). Remove and slice at a 45-degree angle. Return to the oven and let brown a few minutes longer (5 minutes or so, to your liking).

Let cool completely on a rack then store in an airtight container.

Recipe: Edible Flowers Food Fest guide (found in the 2007 edition)

Photos: Sarah Steimer

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