Cooking with Lavender
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1 teaspoon dried lavender flowers
1 teaspoon fennel seed
1 teaspoon celery seed
11/2 teaspoons dried basil
3 tablespoons dried rosemary
4 tablespoons dried oregano
4 tablespoons dried chives
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Mix the herbs together and store in a tightly closed jar in a
cool, dark place. Sprinkle over salads and meat dishes or add to
soups and stews. For a special taste treat, sprinkle herbes de
Provence over hot, lightly buttered popcorn.
Lavender Vinegar
Makes about 2 cups
Sprinkle this refreshing vinegar on a salad to give taste buds a
zing.
1/2 ounce fresh lavender flowers and leaves, or 1/4 ounce
dried
2 cups white wine vinegar
Place the lavender in a clean glass jar. Bring the vinegar to a
boil and pour it into the jar and cover with a nonreactive lid and
store in a cool, dark place for two weeks. Shake the jar daily.
Strain the vinegar and use it as you would any other; it is
especially good as a substitute for rosemary vinegar.
Lavender–Red Wine Butter
Makes 11/4 pounds of flavored butter
Keep this tasty butter on hand in the freezer to add
extraordinary flavor to steamed fish, broiled steaks, or other
dishes.
1/4 cup red wine
2 teaspoons dried lavender flowers
3 finely minced shallots
1 teaspoon finely minced parsley
1 teaspoon salt
Pepper to taste
1 teaspoon balsamic vinegar
11/4 pounds unsalted butter,
cut into chunks