BLACK FRUITS IN LAVENDER HONEY GLAZE
Provided by Food Network
Time 15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 1. In a small bowl, whisk together lavender honey glaze ingredients until well combined.
- 2. In a large bowl, combine fruits for salad.
- 3. Pour lavender honey glaze over fruits and toss gently to coat.
- 4. Garnish with fresh lavender blossom sprigs.
- Lavender, which is used in many Provencal French dishes, adds a fragrant note to this fruit salad. Sage or thyme also works well.
- Nutritional Stats: Calories 127; Protein 1.2g; Fat 0.6g; Calories from Fat 4%; Carbohydrate 32g; Cholesterol 0mg; Fiber 3.3g; Sodium 2mg.
LAVENDER HONEY-GLAZED ROAST DUCK
Steps:
- Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;
LAVENDER HONEY CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
- Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
- For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
- Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.
DUCK GLAZED WITH HONEY AND LAVENDER (OR HERBES DE PROVENCE)
This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect served alongside the duck, to drizzle over the meat at the table. Adapted from epicurious.com
Provided by Lizzie-Babette
Categories Whole Duck
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
- Set aside the ground herb rub mix.
- Remove excess fat and skin from duck neck and inside cavity.
- Remove giblets (reserve liver only).
- Thoroughly rinse duck and pat dry with paper towels.
- With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
- Rub herb mix into both inside the cavity and the outside of the duck.
- Place liver back into the prepared duck cavity.
- Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
- Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
- Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
- Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
- Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
- Put duck back on the rack in the roasting pan and brush with about half of the honey.
- Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
- Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
- Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
- When duck is done, remove from the oven and put it on a platter to rest.
- Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
- Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
- Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
- Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
- Taste and add more salt and pepper if needed.
- Transfer the sauce to a bowl and serve with sliced duck at the table.
Nutrition Facts : Calories 2605.4, Fat 245.9, SaturatedFat 82.6, Cholesterol 474.4, Sodium 1284.7, Carbohydrate 18.5, Fiber 0.1, Sugar 17.4, Protein 73
LAVENDER HONEY
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Heat honey in a saucepan over medium heat until hot. Stir in lavender. Let cool. Refrigerate, covered, overnight.
- Heat lavender honey over medium heat until heated through. Pour through a fine sieve into a bowl; discard lavender.
HOMEMADE LAVENDER HONEY
In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".
Provided by BecR2400
Categories European
Time P1DT10m
Yield 1 8-ounce jar Lavender Honey, 16 serving(s)
Number Of Ingredients 2
Steps:
- Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
- Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
- Store in the refrigerator for up to 6 months. Serve at room temperature.
Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
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NECTARINES AND PEACHES WITH LAVENDER SYRUP RECIPE
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- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.
- Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
- Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
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- In a medium bowl whisk together flour, powdered sugar, and 1/4 tsp. salt. Stir in melted butter until dough comes together. Press dough evenly into bottom and up sides of a 14x4-inch rectangular or 9-inch round tart pan with removable bottom. Refrigerate crust at least 20 minutes or until firm.
- Preheat oven to 350°F. Prick bottom of crust all over with a fork. Line crust with foil or parchment paper; fill with pie weights or dried beans. Bake 20 minutes. Remove foil and pie weights; bake 10 to 15 minutes more or until golden. Let cool on a wire rack.
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