Lavender yields culinary pleasures

[Guest guest]

This is the first I have heard of cooking using Lavender! Does anyone use it?

http://www.mercurynews.com/bay-area-living/ci_15326719?nclick_check=1

Lavender yields culinary pleasures

By GraueFor the Bay Area News Group

Posted: 06/23/2010 12:00:00 AM PDT

Updated: 06/23/2010 05:46:37 AM PDT

Click photo to enlarge

The lavender gardens at Matanzas Creek Winery hold 4,500 individual plants. ( contributed )

With its delicate, purple flowers and woodsy, floral scent, lavender is more often known for its role in bath and relaxation products, rather than for its culinary uses. But that's changing.

Lavender has popped up on menus at several Bay Area restaurants this month. There's the lavender-kissed almonds adorning a fig tart at Oakland's Commis, the lavender creme brulee at San Francisco's Chez Papa Bistrot and an avant garde lavender nitro foam at Palo Alto's new Baume.

Ed Higgins, the chef at Quattro at Palo Alto's Four Seasons, attributes lavender's rising popularity to the growing number of chefs who tend their own restaurant gardens.

"It's easy to care for," he says. "You have both buds and flowers to work with as a flavor component and as a garnish."

For his part, Higgins features lavender in a chilled carrot soup that he sweetens with lavender honey and garnishes with lavender flowers, provide a striking contrast to the orange puree.

Lavender's not limited to fine dining, either. Patrons are getting licks of lavender at ice cream parlors that feature gourmet flavors, and sipping lavender milk tea at a few boba tea shops.

Meehan has been growing lavender for almost 40 years at Bonny Doon Farm, and he says he has noticed more home cooks using lavender, too, as they become aware of lavender's distinctive culinary qualities.

"It adds a flowery essence to sweet things, but to savory things it's an herb," says Rosenberg, th,e owner of Sonoma Lavender.

Rosenberg is getting ready to host the Sonoma Lavender Food and Wine festival, which opens June 26 in Kenwood. On the first day of the festival, 10 local chefs will use lavender in dishes as diverse as lavender salmon salad, Thai lettuce cups with lavender-mango chutney, and lavender cupcakes.

The same day, Matanzas Creek Winery in nearby Santa will host its own lavender festival, featuring dishes such as lavender roasted pork shoulder and chocolate and lavender pot de creme.

Both festivals happen just as lavender season hits its peak, typically the end of June, although Meehan says the cool, damp spring will likely delay his harvest at Bonny Doon until July. Meehan cuts all five acres of his lavender by hand, waiting until the buds are almost ready to burst open, then hangs the stalks to dry.

Because it is most often dried, you can use lavender for cooking year round, but when it comes to figuring out what flavors to pair it with, it helps to think seasonally.

"Lavender has a nuance that's best appreciated in spring and summer when you're eating lighter foods," says Quattro's Higgins. "There's a natural harmony in foods that grow in season together."

At this time of year, that means strawberries, blueberries and apricots. But lavender also pairs well with fish, and you can use it in place of rosemary when roasting chicken, which is what Bonny Doon Farm's office manager Anita Elfling did recently. She combined the fragrant herb with salt, pepper and honey and rubbed it under the skin.

"I only used four things, but I swear it tasted like I used 45 ingredients," she says.

When it comes to baked goods using lavender, most recipes trend toward sugar cookies, shortbread or shortcake, but lavender also lends a mysterious, almost intoxicating note to chocolate. Slip just a little into brownies, and everyone will want to know what your secret ingredient is.

The key with lavender, though, is to not go overboard. It's definitely one of those ingredients where less is more — it should add just a subtle background note to the dish — and the best way to add lavender to recipes is by infusing it into other ingredients.

You can buy lavender sugar at specialty markets, but you can also make it yourself by layering sugar with whole heads of lavender. After a few days, the sugar will be lightly scented by the oils in the lavender. An even quicker method is to grind a tablespoon of lavender buds with a cup of sugar.

Liquids can also be infused with lavender. Pour boiling water over lavender buds and let it steep, then use the cooled water to make delicately flavored lavender lemonade. For lavender creme brulee, heat the cream with some lavender buds; strain before continuing with the recipe.

Lavender salt is made by adding dried buds to a salt grinder. This is an ideal way to add a hint of flavor to fish or vegetables.

Regardless of how you use lavender in your cooking, it can be soothing, surprising or sophisticated — and sometimes all three at once.

"For someone who is interested in new and different tastes," says Rosenberg, "lavender can expand your culinary pleasure."

Matanzas Creek Winery"s annual "Days of Wine and Lavender" festival runs from 1 to 4 p.m. June 26, and features a special menu highlighting lavender as a culinary ingredient, open-air Jeep tours of the vineyards, wine and lavender seminars and demonstrations. Tickets for this event, which usually sells out, are $95. Call 800-590-6464 or visit www.matanzascreek.com for details.

The annual Sonoma Lavender Food and Wine Festival runs from 10 a.m. to 4 p.m. June 26 and 27, and features lavender growing and culinary demonstrations, and lavender cuisine prepared by chefs from Girl & the Fig, Hana Sushi, Kenwood Restaurant, Sea Thai Bistro, Sonoma Lavender Chef and more.

[Guest guest]

I do, I have made Lavender jelly, and its in the Herbs De Provence herb blend for fish and chicken. I used the blend last night on our lamb chops ;-)

Keep rosemary by your garden gate. Plant roses and lavender for luck. Fall in love whenever you can.~ Practical Magic

From: Joyce Hudson <bjoyful@...>Subject: [ ] Lavender yields culinary pleasures Date: Wednesday, June 23, 2010, 8:53 AM

This is the first I have heard of cooking using Lavender! Does anyone use it?

http://www.mercuryn ews.com/bay- area-living/ ci_15326719? nclick_check= 1

Lavender yields culinary pleasures

By GraueFor the Bay Area News Group

Posted: 06/23/2010 12:00:00 AM PDT

Updated: 06/23/2010 05:46:37 AM PDT

Click photo to enlarge

The lavender gardens at Matanzas Creek Winery hold 4,500 individual plants. ( contributed )

With its delicate, purple flowers and woodsy, floral scent, lavender is more often known for its role in bath and relaxation products, rather than for its culinary uses. But that's changing.

Lavender has popped up on menus at several Bay Area restaurants this month. There's the lavender-kissed almonds adorning a fig tart at Oakland's Commis, the lavender creme brulee at San Francisco's Chez Papa Bistrot and an avant garde lavender nitro foam at Palo Alto's new Baume.

Ed Higgins, the chef at Quattro at Palo Alto's Four Seasons, attributes lavender's rising popularity to the growing number of chefs who tend their own restaurant gardens.

"It's easy to care for," he says. "You have both buds and flowers to work with as a flavor component and as a garnish."

For his part, Higgins features lavender in a chilled carrot soup that he sweetens with lavender honey and garnishes with lavender flowers, provide a striking contrast to the orange puree.

Lavender's not limited to fine dining, either. Patrons are getting licks of lavender at ice cream parlors that feature gourmet flavors, and sipping lavender milk tea at a few boba tea shops.

Meehan has been growing lavender for almost 40 years at Bonny Doon Farm, and he says he has noticed more home cooks using lavender, too, as they become aware of lavender's distinctive culinary qualities.

"It adds a flowery essence to sweet things, but to savory things it's an herb," says Rosenberg, th,e owner of Sonoma Lavender.

Rosenberg is getting ready to host the Sonoma Lavender Food and Wine festival, which opens June 26 in Kenwood. On the first day of the festival, 10 local chefs will use lavender in dishes as diverse as lavender salmon salad, Thai lettuce cups with lavender-mango chutney, and lavender cupcakes.

The same day, Matanzas Creek Winery in nearby Santa will host its own lavender festival, featuring dishes such as lavender roasted pork shoulder and chocolate and lavender pot de creme.

Both festivals happen just as lavender season hits its peak, typically the end of June, although Meehan says the cool, damp spring will likely delay his harvest at Bonny Doon until July. Meehan cuts all five acres of his lavender by hand, waiting until the buds are almost ready to burst open, then hangs the stalks to dry.

Because it is most often dried, you can use lavender for cooking year round, but when it comes to figuring out what flavors to pair it with, it helps to think seasonally.

"Lavender has a nuance that's best appreciated in spring and summer when you're eating lighter foods," says Quattro's Higgins. "There's a natural harmony in foods that grow in season together."

At this time of year, that means strawberries, blueberries and apricots. But lavender also pairs well with fish, and you can use it in place of rosemary when roasting chicken, which is what Bonny Doon Farm's office manager Anita Elfling did recently. She combined the fragrant herb with salt, pepper and honey and rubbed it under the skin.

"I only used four things, but I swear it tasted like I used 45 ingredients, " she says.

When it comes to baked goods using lavender, most recipes trend toward sugar cookies, shortbread or shortcake, but lavender also lends a mysterious, almost intoxicating note to chocolate. Slip just a little into brownies, and everyone will want to know what your secret ingredient is.

The key with lavender, though, is to not go overboard. It's definitely one of those ingredients where less is more — it should add just a subtle background note to the dish — and the best way to add lavender to recipes is by infusing it into other ingredients.

You can buy lavender sugar at specialty markets, but you can also make it yourself by layering sugar with whole heads of lavender. After a few days, the sugar will be lightly scented by the oils in the lavender. An even quicker method is to grind a tablespoon of lavender buds with a cup of sugar.

Liquids can also be infused with lavender. Pour boiling water over lavender buds and let it steep, then use the cooled water to make delicately flavored lavender lemonade. For lavender creme brulee, heat the cream with some lavender buds; strain before continuing with the recipe.

Lavender salt is made by adding dried buds to a salt grinder. This is an ideal way to add a hint of flavor to fish or vegetables.

Regardless of how you use lavender in your cooking, it can be soothing, surprising or sophisticated — and sometimes all three at once.

"For someone who is interested in new and different tastes," says Rosenberg, "lavender can expand your culinary pleasure."

Matanzas Creek Winery"s annual "Days of Wine and Lavender" festival runs from 1 to 4 p.m. June 26, and features a special menu highlighting lavender as a culinary ingredient, open-air Jeep tours of the vineyards, wine and lavender seminars and demonstrations. Tickets for this event, which usually sells out, are $95. Call 800-590-6464 or visit www.matanzascreek. com for details. The annual Sonoma Lavender Food and Wine Festival runs from 10 a.m. to 4 p.m. June 26 and 27, and features lavender growing and culinary demonstrations, and lavender cuisine prepared by chefs from Girl & the Fig, Hana Sushi, Kenwood Restaurant, Sea Thai Bistro, Sonoma Lavender Chef and more.

[Guest guest]



Thank You !!!! I grow it and use the oils for bath and topical problems. Never thought about cooking with it! Love, Joy

[ ] Lavender yields culinary pleasures Date: Wednesday, June 23, 2010, 8:53 AM

This is the first I have heard of cooking using Lavender! Does anyone use it?

http://www.mercuryn ews.com/bay- area-living/ ci_15326719? nclick_check= 1

Lavender yields culinary pleasures

By GraueFor the Bay Area News Group

Posted: 06/23/2010 12:00:00 AM PDT

Updated: 06/23/2010 05:46:37 AM PDT

Click photo to enlarge

The lavender gardens at Matanzas Creek Winery hold 4,500 individual plants. ( contributed )

With its delicate, purple flowers and woodsy, floral scent, lavender is more often known for its role in bath and relaxation products, rather than for its culinary uses. But that's changing.

Lavender has popped up on menus at several Bay Area restaurants this month. There's the lavender-kissed almonds adorning a fig tart at Oakland's Commis, the lavender creme brulee at San Francisco's Chez Papa Bistrot and an avant garde lavender nitro foam at Palo Alto's new Baume.

Ed Higgins, the chef at Quattro at Palo Alto's Four Seasons, attributes lavender's rising popularity to the growing number of chefs who tend their own restaurant gardens.

"It's easy to care for," he says. "You have both buds and flowers to work with as a flavor component and as a garnish."

For his part, Higgins features lavender in a chilled carrot soup that he sweetens with lavender honey and garnishes with lavender flowers, provide a striking contrast to the orange puree.

Lavender's not limited to fine dining, either. Patrons are getting licks of lavender at ice cream parlors that feature gourmet flavors, and sipping lavender milk tea at a few boba tea shops.

Meehan has been growing lavender for almost 40 years at Bonny Doon Farm, and he says he has noticed more home cooks using lavender, too, as they become aware of lavender's distinctive culinary qualities.

"It adds a flowery essence to sweet things, but to savory things it's an herb," says Rosenberg, th,e owner of Sonoma Lavender.

Rosenberg is getting ready to host the Sonoma Lavender Food and Wine festival, which opens June 26 in Kenwood. On the first day of the festival, 10 local chefs will use lavender in dishes as diverse as lavender salmon salad, Thai lettuce cups with lavender-mango chutney, and lavender cupcakes.

The same day, Matanzas Creek Winery in nearby Santa will host its own lavender festival, featuring dishes such as lavender roasted pork shoulder and chocolate and lavender pot de creme.

Both festivals happen just as lavender season hits its peak, typically the end of June, although Meehan says the cool, damp spring will likely delay his harvest at Bonny Doon until July. Meehan cuts all five acres of his lavender by hand, waiting until the buds are almost ready to burst open, then hangs the stalks to dry.

Because it is most often dried, you can use lavender for cooking year round, but when it comes to figuring out what flavors to pair it with, it helps to think seasonally.

"Lavender has a nuance that's best appreciated in spring and summer when you're eating lighter foods," says Quattro's Higgins. "There's a natural harmony in foods that grow in season together."

At this time of year, that means strawberries, blueberries and apricots. But lavender also pairs well with fish, and you can use it in place of rosemary when roasting chicken, which is what Bonny Doon Farm's office manager Anita Elfling did recently. She combined the fragrant herb with salt, pepper and honey and rubbed it under the skin.

"I only used four things, but I swear it tasted like I used 45 ingredients, " she says.

When it comes to baked goods using lavender, most recipes trend toward sugar cookies, shortbread or shortcake, but lavender also lends a mysterious, almost intoxicating note to chocolate. Slip just a little into brownies, and everyone will want to know what your secret ingredient is.

The key with lavender, though, is to not go overboard. It's definitely one of those ingredients where less is more — it should add just a subtle background note to the dish — and the best way to add lavender to recipes is by infusing it into other ingredients.

You can buy lavender sugar at specialty markets, but you can also make it yourself by layering sugar with whole heads of lavender. After a few days, the sugar will be lightly scented by the oils in the lavender. An even quicker method is to grind a tablespoon of lavender buds with a cup of sugar.

Liquids can also be infused with lavender. Pour boiling water over lavender buds and let it steep, then use the cooled water to make delicately flavored lavender lemonade. For lavender creme brulee, heat the cream with some lavender buds; strain before continuing with the recipe.

Lavender salt is made by adding dried buds to a salt grinder. This is an ideal way to add a hint of flavor to fish or vegetables.

Regardless of how you use lavender in your cooking, it can be soothing, surprising or sophisticated — and sometimes all three at once.

"For someone who is interested in new and different tastes," says Rosenberg, "lavender can expand your culinary pleasure."

Matanzas Creek Winery"s annual "Days of Wine and Lavender" festival runs from 1 to 4 p.m. June 26, and features a special menu highlighting lavender as a culinary ingredient, open-air Jeep tours of the vineyards, wine and lavender seminars and demonstrations. Tickets for this event, which usually sells out, are $95. Call 800-590-6464 or visit www.matanzascreek. com for details. The annual Sonoma Lavender Food and Wine Festival runs from 10 a.m. to 4 p.m. June 26 and 27, and features lavender growing and culinary demonstrations, and lavender cuisine prepared by chefs from Girl & the Fig, Hana Sushi, Kenwood Restaurant, Sea Thai Bistro, Sonoma Lavender Chef and more.