{ lavender treats & recipes } Lavender is the perfect complement to a variety of dishes and culinary treats. I snip a few fresh sprigs when in season and use the dried flowers anytime of year to add the unique flavor to a recipe. When experimenting with lavender in the kitchen, think of using it where you would use rosemary.  A good rule of thumb is to use about half the amount of lavender as you would rosemary – you want the flavor to enhance the dish, not over power it.  And always use Angustifolia (English varieties) for cooking, the French lavenders have more camphor and can be overwhelming.  I use the herb to enhance the flavor of goat cheese, bake into shortbread or rum cakes, and steep in vodka for martinis. Other delicacies include lavender lemonade and cedar planked salmon with lavender honey. I always look forward to a cold fall evening to make lavender blackberry jam. Using blackberries I purchase from the local farmers market when in season and freeze, I put dried lavender in a mulling spice bag and let it simmer in the jam while it cooks. Frequently squeezing the bag releases the distinct lavender flavor and infuses it into the blackberry jam. Some of my favorite moments are when friends gather here for dinner — people sitting on the dock, kids playing on the tire swing, enjoying good food on an outdoor dining table with plenty of laughter and good conversation. Here are a few recipes I’ve shared with family and friends at Havenhill. Enjoy! rhubarb lavender crisp * this recipe is great with all varieties of berries and peaches too – substitute an equal amount of fruit and reduce the sugar by 1/3 cup 1 1/2 pounds rhubarb, washed and cut into 1/2 inch pieces 2 tsp dried culinary lavender 1 1/3 cups sugar 1/3 cup cornstarch 1 1/2 cups flour 1 cup old rolled oats 1 cup dark brown sugar, packed 1 cup butter, room temp 1 cup chopped toasted hazelnuts Preheat the oven to 400 degrees. Toss the rhubarb with lavender, sugar and corn starch. Spread mixture in a 12” pie plate. In a large mixing bowl, combine flour, oats and brown sugar. Add the butter and mix with your fingers until moist clumps form. Mix in the hazelnuts. Top the rhubarb mixture with the hazelnut topping. Bake 20 –30 minutes, until topping browns and rhubarb begins to bubble and soften. cedar planked salmon When Salmon is in season, here in the Pacific NW, this is my favorite way to prepare it. The recipe originated from friends, Laurie and Rob - the lavender compliments the fish nicely. 1 untreated cedar plank (available in many grocery stores near the charcoal) 1-2 pound salmon fillet 1/4 cup apple cider or rice wine vinegar 1/2 tsp each paprika, garlic powder & cayenne pepper 1 tsp salt 1 Tbsp ground black pepper 1 Tbsp fresh or dried lavender buds 2 tsp chopped fresh rosemary 1/4 cup lavender honey spray bottle filled with water Soak the cedar plank in water for at least 2 hours, weighted down with a heavy pot (we usually soak the plank 4 hours). Mix the spices and herbs with the vinegar in a large zip lock bag. Add the salmon fillet and marinate 1-2 hours in the fridge. Preheat the grill. Place the salmon on the cedar plank and put on the top rack of the grill. Cook over medium high heat 20-30 minutes until cooked thru. In the final 5 minutes of cooking, brush the salmon with the honey. Important: the cedar plank will char easily. Use the spray bottle to mist with water frequently during cooking. havenhill cranberry walnut scones with lemon and lavender 3 cups flour 1 cup sugar 1 Tbsp baking powder 1 Tbsp fresh lemon zest 1 Tbsp culinary lavender 1 tsp salt 3/4 cup chilled butter, diced 1/2 cup dried cranberries 1/2 cup chopped walnuts 1/2 cup half & half 1 Tbsp lemon juice Preheat oven to 375 degrees. Line baking sheet with parchment paper. Combine flour, sugar, baking powder, lemon zest, lavender and salt. Add butter and use fingers to rub in until a course meal forms. Mix in cranberries and walnuts. Add half & half and lemon juice. Stir with a fork until dough comes together in moist clumps (add more half & half by the tablespoon if dough is dry). Gather dough into a ball and divide in half. On a floured surface, press each half into a 6-inch diameter (1-inch thick) round. Cut each round into 6 wedges. Transfer wedges to baking sheet. Bake 18 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or at room temperature. Makes 12 scones. havenhill lavender cookies 1 cup butter, softened 1 cup sugar 1 egg, slightly beaten 1 1/2 cups self-rising flour 1 Tbsp dried lavender flowers Beat butter and sugar until fluffy. Add egg and stir to combine. Add flour and lavender. Stir until a soft dough is formed. Drop by teaspoons onto cookie sheets. Bake at 350 degrees for 13-16 minutes or until edges become golden brown. havenhill lavender blackberry jam 2 pounds blackberries 4 cups sugar 4 Tbsp dried lavender flowers Combine berries and sugar in a heavy pot. Place lavender in a mulling spice bag and add to the pot. Bring to a boil, stirring until sugar dissolves. Cook rapidly, pressing bag of lavender often to release its flavor, almost to the gelling point (about 220 degrees). Remove from heat and skim foam if necessary. Press as much liquid form the lavender bag as possible and remove. Ladle the hot jam into hot jars, leaving 1/4” head space. Adjust two-piece lids. Process jars for 15 minutes in a boiling-water canner or large pot of boiling water with a towel in the bottom (to prevent jars from rattling). Remove jars form water and let cool overnight. Makes 4 to 6 half-pints. Note: I buy blackberries at the Farmers Market when they’re in season and freeze them. I make this jam with the frozen berries on a cool fall evening. havenhill lavender lemonade juice of 4 lemons 1 cup sugar 3 cups water (divided) 2 Tbsp fresh or dried lavender flowers zest of half a lemon (from above) Combine sugar and 1 cup of water in a small sauce pan. Boil until sugar dissolves. Remove from heat. Add lavender flowers and lemon zest. Steep for 20 minutes and then strain. In a pitcher combine lemon juice, strained syrup and remaining 2 cups of water. Serve over ice garnished with a fresh lavender sprig. { © 2007 Havenhill Lavender } • { ring 503.873.0396 or 866.430.8396 } • { silverton, oregon } { email havenhill lavender } { shopping cart } • { market } • { happenings } • { our story } • { gallery } • { treats } { about lavender } • { gatherings } • { locale } • { getting here } • { contact us }