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Ingredient Tue Nov 25 2008
Cooking with Lavender
This past weekend, while at the (very excellent) DIY Trunk Show, I paid $2 for the best cookie ever--a lemon and lavender variety that was sweet, soft and tangy (ah!). I got to thinking, as I opened up my cookbooks in search of new flavors for my holiday baking experiments (and experiments they are--case in point: the dark chocolate/chili pepper haystacks of last year) and couldn't find lavender represented anywhere. So I started looking around the interwebs and found a few recipes:
Lavender Chocolate Chip Cookies (whole page has recipes)
If you're looking to throw lavender in a savory dish, here's a Lavender Pork Loin dish that sounds delish.
Where do you get lavender in the city? The Spice House offers a few different sizes of the purple bud, ranging $3-11.
— Robyn Nisi / Comments (2)
art / November 25, 2008 11:44 AM
Sounds delicious. Most people don't think about cooking with lavender but it lends such a pleasant flowery herbal note if used in just the right amount. I usually think about using it in the spring but with it being so cold outside, tasting it could provide a bit of a momentary escape from the winter doldrums.