Sunday, June 27, 2010

Creamy Lavender Vinaigrette

Here is the second recipe I found. This one was a dressing that ended up being quite tasty as well. It is kinda of scary testing new recipes out on people sometimes, but every now and then you just gotta jump in with both feet and say what the heck.

3/4 cup sour cream
1/3 cup rice wine vinegar
1/3 cup hone
1/3 cup olive oil
1 tsp lemon juice
1 tsp herbs de provence
1 1/2 tsp lavender (I used the leaves and the flowers this time and ground them to a fine powder)

Combine all ingredients in a bowl and mix with a wisk until combined well. Keep in an air tight container.

Lavender Butter

I had a friend who was kind enough to bring me in some of her lavender from her garden the other day. She wasn't sure what to do with it so i found some recipes. Lavender is a an interesting herb to cook with. Most often you find recipes that say you can replace rosemary with lavender. Most recipes call for you to use the flower part of the lavender verses the actual leaf of the lavender, so here are a couple of the recipes that I made.

1 stick softened butter, salted
1 tsp fresh lavender, crushed (i used just the flower)
1 tbsp honey

Mix the ingredients thoroughly together with a wisk until light and fluffy and wrap with waxed paper. Store in the refrigerator until hard. I made her a lavender, rosemary, parmesan bread that was just fantastic with the butter.