Spice of the month...Lavender!

Mr. Kadam is  more than just a care taker, planner, businessman, investor, guide, and dear friend in the Tiger series, he is also a man of wisdom, character, and mystery. But, did you know one of his many hidden hobbies is cooking? He loves spices and herbs from all over the world and tries to find new flavors by combining spices in different recipes.




For this month, I'd like to focus on the herb LAVENDER.


 
This fragrant flower has both medicinal and culinary uses as well as soaps, oils and perfumes. It is one of the most versatile and potent spices Mr. Kadam would most certainly love to experiment with.






Before I share some recipes sure to send Mr. Kadam's taste buds for a ride, let us first learn about the flower. After all, Mr. Kadam is always thorough in his studies of the herbs and spices he uses. :-)



The name lavender is Latin from the word "lavare" which means, to  wash. It is primarily produced and used for extracting its oil. Lavender yields an essential oil with sweet overtones and is particularly beneficial for it's antiseptic and anti-inflammatory properties. For example, lavender oil is used to treat many ailments such as anxiety, insomnia, depression, sooth insect bites and burns, and help with headache/migraine pain. It is also used to treat dry scalps and as a skin soother.  
[image error]


Lavender is also used in lotions, soaps, perfumes, and cosmetics. Mr. Kadam might have even dabbled in soap making using different herbs and very likely knows of Kelsey's fondness for the sweet smelling soaps.

 
[image error]


Lavender has many uses, but the one I'd like to focus on is it's culinary uses. Lavender lends a slightly sweet and mild floral flavor to dishes.



[image error]






Some of the spices most complimentary with lavender are:



1. Mint






Pair lavender with mint to add a subtle hint of fragrant sweetness to tea, ice cream and sugar glazes. Mint has enough bite of its own to stand up to lavender's strong flavor, but use lavender petals and flowers to avoid introducing a medicinal or soapy flavor to your desserts.

2. Rosemary






Lavender and rosemary share a family lineage that also includes mint and lemon balm. They also pair well in savory dishes, especially with lamb, poultry and potatoes. Drop a few sprigs of rosemary and a small spoonful of lavender flowers into the water when you boil potatoes to add an earthy, smoky flavor.

 

3. Fennel
       [image error]



Herbes de Provence, the classic French blend of dried Mediterranean herbs, usually includes fennel seeds and lavender leaves and blossoms, along with marjoram, sage, savory and thyme. Sprinkle the fennel and lavender over charcoal on the grill to add a pungent note to smoked ribs and poultry, or wrap sprigs of lavender and fennel together to skewer scallops or shrimp for grilling. YUM!



4. Cinnamon






Bury a sprig or two of lavender and a cinnamon stick in a cup of sugar and keep it covered in a jar. Use the cinnamon-lavender infused sugar in tea, on toast, or in place of sugar in shortbread and sugar cookie recipes. The flavor of lavender is a haunting undertone that accentuates the spiciness of the cinnamon!

5. Clove






The subtle astringency of lavender blends well with the strident spice flavor of cloves. Add a sprinkle of dried lavender buds to cider along with dried cloves and your favorite mulling spices for a distinctive autumn or winter holiday treat.



OK, now that you have a good basis for this floral and mildly sweet herb, let's try out some recipes. Below are some recipes sure to get your mouth watering!



************************************************************************************************************

Lavender-Laced Grilled Salmon


[image error]



First, cut an extra bunch of flowering lavender and put the stalks in a glass of water from 45 minutes to two hours. The soaked herbs can be strewn on the coals of the grill as the salmon cooks and the resulting smoke lends a faint camphor and pine flavor to the cooking salmon.



Ingredients:

2-4 large cloves garlic, minced
2 tsp. fresh lavender buds
1/4 cup soy sauce
3 tbs. honey
3 tbs. fresh lemon juice
1/3 cup olive oil
2 tbs. sesame oil
4 salmon filets

Directions:


Mix all ingredients together in a large bowl to create the marinade. 
Add the salmon filets to the bowl, cover, and let marinate for 30 minutes or longer.
Fire up the barbeque grill and place filets (skin facing down) on the grill. Cook for 8-12 minutes, basting frequently with the marinade. Then, turn over once and allow to cook for another minute or two to allow the flesh to turn opaque and flakes easily with a fork.

Serve over a bed of rice pilaf and enjoy!



Lavender Lemonade




                       [image error]



What better way to serve guests a beautiful refreshment than lavender lemonade in the warm summer days of India (or anywhere for that matter)! Plus, it's just so pretty to look at!



Ingredients:


2 cups sugar
5 sprigs lavender (stems and buds), plus additional for garnish if desired
2 cups fresh lemon juice (from about ten lemons)
1/2 cup fresh lime juice (from about 4 limes)

Directions:


In a large sauce pan, bring one gallon of water and sugar to a boil. Remove from heat, add lavender sprigs, lemon and lime juices. Cool to room temperature, strain and chill. Serve on ice, with additional lavender as garnish. 

Lavender Lemonade Recipe #2




Ingredients:


2 Tbs. dried lavender (make sure it's for culinary use)
1/2 cup sugar
2 1/2 cups water
3 lemons, juiced
2 cups water

Directions:


Bring 2 1/2 cups water, sugar, and lavender to a boil in a medium pot. Reduce heat and simmer for an additional 5 minutes. Remove from heat, cover and let stand for one hour. Strain out the lavender, add the additional 2 cups water and lemon juice. Chill until ready to serve. Serve with ice. 

Almond Lavender Cake


[image error]

This eye-catching, moist cake has a terrific buttery texture and a lovely essence of lavender flavor. It's a top notch example of a great lavender recipe.



Ingredients:


2 cups sugar, divided
1/2 cup slivered almonds
1 Tbs plus 1 tsp. dried lavender flowers, divided
1 cup butter, softened
4 eggs
2 tsp. vanilla
1 cup sour cream
1/4 cup half-and-half cream
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
4 tsp. boiling water

Directions:


Grease a 10 inch fluted tube pan and sprinkle with sugar; set aside.
Place 1/2 cup sugar, almonds and 1 Tbs. lavender in food processor; cover and process until finely ground.
In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in almond/lavender mixture until combined. Add eggs, one at a time, beat in vanilla.
In a small bowl, combine sour cream and  half-and-half. Separately combine the dry ingredients (flour, soda, salt). Then, add the dry ingredients to the creamed mixture alternately, beating well after each addition.  Then add mixture to the butter mixture and beat until combined.
Pour into prepared pan and bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan, then move to a wire rack to cool completely.

For drizzle:


Lavender infusion: Measure 2 Tbs. lavender buds for each cup boiling liquid (usually water but can be milk as well). Steep for 30 minutes. Strain liquid.
In another bowl, combine confectioner's sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired. Yield's 12 servings. 

**Lavender infusion can be used to flavor lemonade, ice tea, cakes, cookies, and sorbets. A lavender milk or cream infusion can be used to make Lavender Creme Brulee, Lavender Ice Cream, Lavender Cheese Cake, Lavender Scones, and more.


Lavender Shortbread cookies






This is a lovely shortbread recipe with a sweet hint of lavender fragrance and flavor. Perfect to serve with afternoon tea!



Ingredients:


1/2 cup powdered sugar
2 tsp. dried lavender
zest of one lemon
1 cup (2 sticks) butter, softened
2 1/4 cup all-purpose flour
1/4 tsp salt
course sugar for sprinkling on top (optional)

Directions:


In a food processor, pulse powdered sugar, lavender and lemon zest until well incorporated. Add softened butter and cream with the sugar. Add flour and salt. Mix just to combine. Remove dough and place on parchment paper or waxed paper and gently form dough into 8 inch log (dough will be sticky). Chill for 4 hours or up to a few days. When ready to bake, preheat oven to 375 degrees. Slice chilled dough into 1/4 inch slices on lined cookie sheets. Roll, or sprinkle course sugar onto cookie and bake 13-15 minutes (just until bottom edges start to brown). Remove from oven and cool completely.�
-->