Embark on a gastronomic journey like no other, as you unlock the captivating allure of lavender delicately intertwined with an exquisite selection of herbs. This culinary adventure takes you beyond borders and traditions, infusing various cuisines with the harmonious symphony of flavors that arise when lavender dances gracefully with an array of herbs.
In the realm of pasta, picture strands of al dente linguine tossed with a medley of sun-drenched tomatoes, fresh basil, and the subtle touch of lavender, creating a vibrant and aromatic dish that transports you to the sun-soaked hills of Tuscany. The lavender's floral notes mingle effortlessly with the herbs, adding an unexpected layer of complexity that tantalizes the senses.
Or imagine a crisp and refreshing salad, where vibrant greens, fragrant mint, and zesty citrus are elevated to new heights by the addition of lavender. Each bite becomes a celebration of flavors, as the herbs and lavender intertwine, infusing the salad with a delicate yet captivating essence, making it a truly gourmet experience.
But the adventure doesn't stop there. Lavender and herbs have a way of weaving their magic into a multitude of cuisines. From the delicate balance they bring to French cuisine, where lavender-infused sauces lend an elegant touch to roasted meats, to the aromatic charm they add to Middle Eastern dishes, where a sprinkle of lavender enhances the richness of spice blends, these culinary powerhouses know no boundaries.
Picture a fragrant Indian curry infused with the warmth of cumin, coriander, and a hint of lavender, creating a symphony of flavors that transport you to the bustling spice markets of Mumbai. Or travel to the vibrant streets of Bangkok, where the aromatic herbs of Thai cuisine blend harmoniously with lavender, infusing dishes with a unique twist that surprises and delights the palate.
In this culinary exploration, lavender and herbs are the conduits that bridge continents, transcending cultural boundaries to create a symphony of flavors that captivate and inspire. From pasta to salads, and across a myriad of cuisines, their union unlocks a world of possibilities, inviting you to embark on a gourmet journey where the essence of lavender and herbs paints a masterpiece on your plate. So, embrace the fusion of lavender and herbs, and let their aromatic dance elevate your culinary creations to extraordinary heights, leaving an indelible mark on your taste buds and a lasting impression on your dining experience.
Lavender Lemon Mascarpone Muffins
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. lemon zest (Fresh)
1 tsp. lavender (Ground)
1/4 tsp. baking soda
1 pinch salt
1 1/2 cups milk
1 cup mascarpone cheese (Softened To
1/2 tsp. fresh lemon juice
1/4 tsp. Blue Canyon Farm Lavender Extract
2 whole eggs
Preheat oven to 350ºF and spray a 12-well muffin pan
really well with cooking spray.
Combine flour, sugar, baking powder, lemon zest, lavender, baking soda and salt in a large mixing bowl and whisk them all together to aerate.
Combine milk, mascarpone cheese, lemon juice, lavender extract, and eggs in another bowl and whisk until smooth. Pour wet ingredients into dry ingredients and whisk everything together until smooth.
Fill muffin wells almost to the top using a heaping 1/3 cup measure. Bake for about 25 minutes, until they puff up and bake through. A toothpick inserted in a few should come out clean. Let cool for 5–10 minutes in the pan, then turn them out onto a rack to cool completely.
Serve immediately and enjoy! They also will keep for 2
days in sealed containers.
Lavender Pepper Steak
4 beef filets (cut from tenderloin)
6-7 TB Blue Canyon Farm Gourmet Lavender Pepper
2 tbsp (or more) Blue Canyon Farm Lavender Extra
Virgin Olive Oil (EVOO)
1/2 cup blue cheese, loosely packed
2 tbsp heavy cream (or other liquid: milk, almond
milk, or water)
2 green onions, sliced thin, green parts only
Grind Blue Canyon Farm Gourmet Lavender Pepper onto a plate.
Pour 2 tbsp Lavender EVOO on a separate plate.
Rub all sides of the steaks into the oil, covering the entire steak in a thin layer. Press all sides into the spice mixture to form a spice crust. Let rest up to 2 hours in the refrigerator, and another hour at room temperature.
Tenderloins can be cooked on the grill or stove top. If you cook them on a grill, you might lose some of the
For stove top: Place the fillets in a cold (not preheated), nonstick skillet. Handle the steaks carefully so as not to disturb their crusts. Turn the heat to high and cook on each side for 2 minutes. Neither side will be browned at this point, but it’s time to turn the heat down to medium. Continue to flip every 2 minutes until browned. Since the fillets are thick, turn them on their sides occasionally for even cooking. They will need another 6 to 12 minutes, depending on thickness of steaks and desired doneness. Steaks should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.
Use an instant-read meat thermometer to test for doneness, around 125 degrees for medium-rare, 135 for medium. Move tenderloins to a warm plate, cover loosely with foil and let rest for 5 minutes.
Mix blue cheese and cream (or other liquid) in a microwave-safe bowl. Heat for 20 seconds. Stir, then heat for another 20 seconds or so. I like it when there are still a few lumps in the sauce. Stir in half of the green onions. Drizzle blue cheese sauce over steaks on serving plates. Garnish with remaining green onions.