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Old 03-29-2012, 03:29 PM   #21
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I spent two weeks in an old farmhouse in Provence once. The house shared a wall with the barn where they stored the lavender harvesting equipment. Everything sort of had to go with lavender.

(Could have been worse. Their other "crop" was donkeys.)
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Old 03-29-2012, 03:54 PM   #22
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Lavendar icecream sounds wonderful. I have had violet icecream here in Madrid.

Thanks for posting views. Interesting post.

Margi.
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Old 03-29-2012, 04:13 PM   #23
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Quote:
Originally Posted by GLC
I spent two weeks in an old farmhouse in Provence once. The house shared a wall with the barn where they stored the lavender harvesting equipment. Everything sort of had to go with lavender.

(Could have been worse. Their other "crop" was donkeys.)
Lol. I would deffinitely prefer the lavendar to donkey.
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Old 04-03-2012, 02:35 PM   #24
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Quote:
Originally Posted by Zereh View Post
And look at what just happened to be the latest upload @ Foodgawker!

Lemon Lavender Tea Cakes
These look yummy................and I even have the mini bundt pans
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Old 04-03-2012, 04:51 PM   #25
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I once made lavender cookies. I steeped and strained the lavender in milk or cream called for in a simple butter sugar cookie recipe.

Never did it but determined to make lavender ganache for truffles using same steeping method. All my truffles always melt....maybe Miami beach climate?
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Old 04-03-2012, 06:11 PM   #26
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I have infused vodka with rosemary and lavender...lovely.
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Old 04-04-2012, 12:34 AM   #27
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you can use dry lavender making apple marmelade.
ty 1 teaspoon dry lavender for 3 kilograms apples.
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Old 04-04-2012, 09:00 AM   #28
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If you ask me lavander is good for soap. My DW, though, loves lavender mauffins.
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Old 04-04-2012, 09:23 PM   #29
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Someone on another forum I am on posted this link today.
Lavender Creme Brulee by Chef David Lawrence Recipe - Laura's Best Recipes
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Old 04-13-2012, 11:24 AM   #30
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-Lavender - honey creamy salad dressing

1 teaspoon of dried Culinary provence lavender (be careful - if you use too much it can be bitter. ...you can always add more
2 foom temp eggs
2 tablespoons of balsamic vinegar
1 tablespoon lemon juice
1 teaspoon of course grain mustad
3 or 4 tablespoons of honey
6 tablespoons of virgin oilive oil
1 tablespoon of vanilla extract

whisk all ingredients together...let stand for about 30-minutes to allow the flavors to infuse....whisk again..TASTE you may want to strain the lavender bits & pieces thru a cheescloth so they are not visible--up to you..TASTE again, you may want to add moree honey...

Keep in sealed container in coldest part of your fridge

note: if you don't want to use the lavender bits & pieces you could make it into a lavender oil by adding the fresh/dried lavender sprigs in a blend of olive oil & small amount of vegetable oil, then strain it thru a cheese cloth....

I get my "culinary" lavender from Hood River Lavender . com in Odell, Oregon.....1-888-528-3276

Let me know what you think....a little lavendeer goes a long way

I usually freeze in small containers this salad dressing
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