Monday, January 10, 2011

Valentine's Day All Courses Lavender Dinner

I made this for my husband last year and it was a big hit! I decided to share it well before Valentine's Day this year in case anyone would like to attempt it. There are a few things that need to be started 2-3 weeks prior(lavender sugar and lavender vinegar)

Make sure you use good culinary grade lavender or homegrown. Stuff you find in the flower shop is often treated.
You can use all one type of lavender or mix it up!

Lavender Steak:
2 nice steaks of your choice
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp oregano
1/2 tsp paprkia
1/2 tsp garlic powder
1 tsp lavender buds(preferably Melissa for its peppery bite)

2 tsp olive oil

1 TB butter
2 TB quality BBQ sauce
1 tsp lavender buds

Mix Rub ingredients and rub into steaks well.
In a cast iron skillet heat oil over medium high heat.
Add Steaks and cook 5-7 minutes per side(for medium)

Combine butter, sauce and lavender. Spread over the top of the steaks, cover and let rest for 5 minutes.

Lavender Roasted Red Potatoes:

1/2 lb red potatoes
1 tsp lavender buds(melissa is excellent for this dish as well)

1 tsp sea salt
1 tsp fresh ground pepper
1/2 tsp garlic powder
1 tsp lavender buds
2 tsp olive oil

Boil potatoes with 1 tsp lavender until barely fork tender, about 12-15 minutes
Drain and quarter the potatoes.
Mix remaining ingredients.
Oil a baking sheet wit 1 tsp of the oil
Toss seasonings  and remaining olive oil with potatoes and  bake in 400 degree oven until tender, about 20 minutes.

Lavender Vinegar Glazed Baby Carrots:
I found this recipe and LOVED it as is...I just cut it down to serve 2 and omitted the mint

1/2 lb baby carrots
1 TB butter
1/2 TB brown sugar
1/4 cup lavender vinegar(this needs to be made 2-3 weeks ahead of time, LINK)
2 TB vegetable or chicken stock
1 tsp dijon mustard

Melt butter in a large frying pan, add carrots and saute for 4-5 minutes, stirring frequently. Sprinkle sugar and cook for 1 minute until the sugar is dissolved.
Add the lavender vinegar and stock, bring to a boil and stir in mustard. Cover the pan and simmer on low for 10 minutes. Remove the lid and cook until the liquid has thickened.
Serve warm or chilled

Lavender Mojitos:
Per Drink:
5-6 mint leaves
2 oz lavender syrup*
1.5 oz captain morgan's lime bite rum(or white rum)
2 TB lime juice(about 1 small lime)
club soda
In a pint glass mash mint leaves with lavender syrup, add ice, add rum and lime juice, top with club soda and garnish with a lime.
* Lavender Syrup
1 cup fine granulated sugar
1/4 cup dried lavender (I use English for its mildly citrus flavor)
2 ounces rose water(optional)
Bring 1 cup water to a boil and add all ingredients. Reduce heat and simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Let cool and strain through a sieve. Syrup will keep in the refrigerator, tightly covered in a glass jar, about 2 weeks.

Lemon Lavender Sorbet:
I KNOW I had a photo of this somewhere. I will add it if/when I find it...

1/2 cup sugar
1 1/2 cup lavender sugar(make 2-3 weeks ahead)**
2 cups water
1 1/5 cups fresh lemon juice
2 tsp lemon zest
Combine sugars and water in a sauce pan, heat to boiling over medium- high  heat , reduce heat to low and simmer until the sugar is dissolved.
Cool completely.
 When cool combine with lemon juice and zest and proceed with your ice cream makers directions.
Freeze in air tight container for at least 2 hours, remove 15 minute before you want to eat it.
Top with lavender buds and zest
No ice cream maker?? Follow instructions HERE

**Lavender Sugar-
Combine 2 cups white sugar with 1/4 cup dried lavender buds in a jar. Cap tightly. Leave for at LEAST 2 weeks, shake daily or ever other day.( Jean Davis or English for the sweet fruity taste)

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