It’s time to start the holiday baking around here and one of our family favourites is Lavender Shortbread. These buttery, tender morsels accented with a hint of floral and citrus flavours of Serenity’s culinary lavender are so irresistible, that’s its hard to keep them around until the holidays.
1 pound unsalted butter at room temperature
1 cup of sugar
1 cup rice flour
3 cups of all purpose flour
1/2 tsp salt
2 teaspoons ground Serenity Culinary lavender
Preheat oven to 350 F. Cream together butter and icing sugar until light and fluffy. Sift together the dry ingredients. Mix together the dry ingredients into the butter mixture until all the dry ingredients are incorporated.
Spoon dough using a small ice cream scoop onto a parchment lined pan leaving about 2 inches between cookies and press using a fork. Bake for 15-20 minutes until the bottoms are lightly brown. Remove from oven and let cool.
Makes about 40 cookies.
We have new products available that are sure to make this Father’s Day an unforgettable day! Definitely a pleaser whether dad is a grill fanatic, or you’d like to grill up a fabulous meal for him.
1 cup vegetable oil
4 tablespoons finely chopped fresh lavender
3 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 pork steaks
Preheat an outdoor grill for low heat.
Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.
Perfect for any green salad!
1/3 cup extra-virgin olive oil (I used half canola, half olive oil)
1/3 cup balsamic vinegar
1/2 tsp. sea salt
1/2 tsp. dried culinary ‘Provence’ lavender buds, finely ground in a spice grinder (I just chopped them with a knife)
In a small bowl, whisk together the oil, vinegar, salt, and lavender.
Easier than this…impossible!
Looks amazing, tastes delicious, and not hard to make at all. Impress your friends at your next party with this fun cake!
2 pounds stewing beef, cut in large cubes
1 Tablespoon olive oil
1 large onion sliced
1 head garlic, peeled and chopped
2 pounds Cremini or white button mushrooms
1 bottle (750 ml) red wine (we recommend North 4 Degrees Cabernet Franc)
5 1/2 oz. can tomato paste
1 tablespoon Serenity Lavender Herbs de Provence
2 bay leaves
1 tablespoon vinegar
In a deep pot add oil and toss in enough meat to make one single layer. Sear the meat on all sides, until nicely browned. Repeat with the remaining beef. Once browned return all beef to the pot.
Add onions, garlic and mushrooms to the pot. Pour in r red wine and stir in the tomato paste. Add the bay leaves and herbes de provence and bring the pot to a simmer.
Cover the pot, cook until the meat is tender approximately1 ½ hours (depending on the cut of meat used). Finish your stew by stirring in the vinegar. Serve over baby spinach, your favourite pasta, rice or potatoes.
A terrific way to warm up on such a frosty January day!
4 slices bacon
3 cups leeks, white part only
1 clove garlic, minced
6 cups Yukon gold potatoes, peeled and diced
6 C. vegetable or chicken stock
1/2 C. heavy cream
1 1/2 tsp. Serenity Lavender’s Herbs de Provence
1/2 tsp. Serenity Lavender’s Culinary Lavender, ground
Salt and pepper to taste
Fry the bacon until crisp in soup pot. Remove from pot and drain on paper towels. Reserve approximately 2 tsp of bacon fat. Chop and reserve. Wash the leeks well to remove any sand, chop and add to pot. Gently sauté over medium heat until leeks are very soft (about 7-10 minutes). Add garlic, potatoes and stock to leeks and simmer until potatoes are tender (about 20 minutes). Using a stick blender puree soup until smooth. Add cream, herbes de provence and lavender and whisk thoroughly over low heat until the soup is warm but not boiling. Garnish with bacon.
Season to taste with salt and pepper serve immediately.
Photo from Pxhere
Here’s fabulous way to turn turkey leftovers into a delicious lunchtime meal
2 Cups of leftover turkey diced
2 Essex County Granny Smith apples diced
1 stalk of celery chopped
2 teaspoons of red onion diced
4 cups of mixed lettuce greens
1/2 cup olive oil
2 teaspoons Balsamic vinegar
1 tablespoon lemon juice
1 clove of garlic minced
1 teaspoon Dijon mustard
1/4 cup honey
1 teaspoon dried Serenity Lavender’s Culinary lavender
salt & pepper
Combine the dressing ingredients into a jar. Shake and let stand for 30 minutes. Prepare the remaining salad ingredients. Place into a bowl and toss.
Photography Credit: Elise Bauer
Sweet potatoes are a great source of Vitamin A and this recipe offers a delicious mingling of flavours of lavender and lime for a satisfying side dish .
2 lbs sweet potatoes
¼ cup melted butter
¼ cup. fresh lime juice
½ tsp ground Serenity Culinary Lavender
¼ tsp nutmeg
½ tsp of salt
¼ tsp of pepper
¼ cup chopped fresh cilantro leaves
Preheat oven to 400 degrees F.
Wrap the sweet potatoes in tin foil and bake for approximately 1 hour or until very soft. Set aside until cool then cut the potatoes open and scrape out the flesh into a mixing bowl . Discard the skins. Stir in butter, lime juice, lavender, salt and pepper. Using a stick blender or food processor, blend until smooth. Place on a serving dish top with cilantro and garnish with slices of lime
*Use a spice grinder to ground your lavender.
This recipe is simple and delicious! A sure hit at your next party.
1 pkg cream cheese (softened)
1/2 cup of cheddar cheese (shredded)
1/4 cup goat or sheep gouda (shredded)
1Tablespoon Dijon mustard
1 Tablespoon Serenity Lavender’s Herbes de Provence
Instructions: Place the cheddar cheese in a food processor and gradually add the cream cheese until all cheese is smooth. Add the Dijon and herbes mix until blended. Take our of the food processor using a spatula (it will be sticky) and place in pile on a piece of parchment paper. Place in fridge for approximately 40 minutes.
Take out and roll into a either a large ball or smaller ones. Garnish with nuts or a tablespoon of Serenity’s herbes de provence. Serve with crackers and some North 42 Degrees Estate Winery Pinot Noir! Cheers