~ Lavender ‘N Chocolate ~

Lavender is a versatile and much underused herb for cooking. In today’s up market restaurants and bistros, fresh edible flowers are making a comeback as enhancements to both the flavour and appearance of food.

Try adding a few to your Herbes de Provence mixture - you’ll be amazed at the subtle yet extraordinary difference Lavender will make.

As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is also returning. Flowers and leaves can be used fresh or dried, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.

English Lavender (L. angustifolia in general and Munstead/Hidcote varieties, in particular when freshly picked) have the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. The uses of lavender are limited only by your imagination. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go.

NOTE: Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavour of lavender, the secret is that a little goes a long way.

The lavender flowers add a beautiful colour to salads. Lavender can also be substituted for rosemary in many bread recipes. The flowers can be put in sugar and sealed tightly for a couple of weeks then the sugar can be substituted for ordinary sugar for a cake, buns or custards. Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle.

The spikes and leaves of lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kebabs.

Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savoury dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets.

IMPORTANT - PLEASE READ: Do NOT eat flowers from florists, nurseries or garden centers or do so at your own risk. In many cases these flowers have been treated with pesticides, not labeled for food crops. Edible Lavender has been tested for microbial activity and is almost always greyish blue, not the bright blue of the dried Lavender bunches you see in florists which have usually had their colour augmented (dyed in other words) Such dyed Lavender is not suitable for ingestion.

Yummm… I am making this for a special treat at our next Family gathering. I just love chocolate in it’s many delectable and delightful forms, and this recipe sounds absolutely mouth watering delicious! I can just see the look on my daughters face when she takes a bite out of one of these sweet and spicy little babies! Caution!! Consumption of these chocolate delights may cause an epidemic of satisfied women and a curious sense of wellbeing…

For the Brownies:

1 Stick (1/2 Cup) Butter, Melted
3/4 Cup Sugar
1 Tsp Vanilla
2 Eggs
1/2 Cup Flour
1/3 Cup Dagoba Xocolatl Drinking Chocolate
1 Tbs Cocoa Powder
1/2 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Pecans (optional)

Preheat oven to 325° with rack in centre of oven.
Line a 9″x9″ pan with tinfoil.
Combine melted butter, sugar, vanilla and eggs in a bowl. Stir until
thoroughly blended.
In a separate container, combine flour, Xocolatl, cocoa, baking
powder and salt.

Add the dry ingredients to the wet ingredients and incorporate completely.
Do not over-mix!
Reserve 1/2 cup of this batter and pour the rest in the prepared pan.
Sprinkle pecans on top of the batter.

For the Cream Cheese Topping:

8 Ounces Cream Cheese
1/3 Cup Sugar
1 Tsp Vanilla
1 Egg

Beat the cream cheese with the sugar.
Add the vanilla and the egg.
Blend thoroughly.
Pour this over the brownie batter (and nuts)
Place the reserved batter in small dollops on the top.
Use a knife or an spoon handle to swirl the two batters without
mixing them.

Bake in preheated oven for 25-30 mins or until the brownies start to
pull away from the sides of the pan and the edges of the brownies are
just beginning to brown.

Chill for at least two hours before cutting into squares.

**Credit for this delicious recipe goes to…

Huw Richardson
Buffalo, NY

Can you imagine the wonderful and subtle taste lavender can bring to your favourite desert? Lavender is an edible flower that adds a great flavour to ice cream and chocolates. If you are making truffles, you can flavour them by adding the lavender to the cream as it scalds. Strain the flowers out of the cream before adding the cream to the chocolate. Making home made ice cream is a breeze, and if you are like me, you love to experiment with new flavours.

In order to make lavender ice cream, you will need:

1 1/2 cups of milk
1 1/2 cups of cream
Half of a vanilla bean split length wise
1/3 cup of sugar
2 tablespoons of lavender flowers chopped

~ Scrape the seeds out of the vanilla bean and add the seeds and pod to a saucepan with the milk, cream, and lavender flowers. Bring to a scald.

~ Remove the pan from the heat and let cool.

~ Using a Bain Marie, whisk the eggs and sugar together until the sugar dissolves.

~ Very slowly, add the milk to the eggs.

~ Cook the mixture until it begins to thicken.

~ Remove from the heat and let cool.

~ Strain the liquid.

~ Chill the mixture for one hour.

~ Add the mixture to your ice cream maker.

Simple and delicious! What a delightful way to enjoy my favourite herb. You can even add some dark chocolate to the recipe to make a great chocolate chip ice cream. I will be sure to share some more simple recipes soon. Meanwhile, enjoy!