It’s a cold dreary day and a perfect time for a hot mug of chocolate to warm me up! I found the perfect recipe thanks to A la mode and had to share it with you. It’s sure to put a smile on your face.
For the hot chocolate:
2 cups whole milk
3 oz. dark chocolate (70% cacao)
1 oz. milk chocolate
1/4 tsp. Serenity Lavender’s culinary lavender
For the whipped cream:
1/2 cup cold heavy whipping cream
1/2 tbsp. Serenity Lavender’s Lavender Vanilla sugar
For the whipped cream, place the cold cream, Lavender Vanilla sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. Keep refrigerated until ready for use. For the hot chocolate, beat the milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from the heat and let the lavender steep for 5 minutes. Strain the lavender and return the milk to the saucepan.
Over medium heat, add the chocolate and mix until the chocolate is melted and incorporated. Whisk the milk mixture for 10 – 20 seconds or until frothy. Pour into a large mug and serve with a dollop of whipped cream.
Enjoy friends and stay warm!
It’s asparagus season in Essex County and how could I resist sharing this delicious recipe. It’s elegant and simple with of course a touch of lavender.
2 pounds of pencil thin asparagus
1/8 cup extra virgin olive oil
1/4 Teaspoon crushed hot pepper flakes
2 cloves of garlic, minced
1 teaspoon, ground Serenity culinary lavender
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup of grated parmesan cheese
1 Tablespoon grated lemon zest
1 Tablespoon fresh squeezed lemon juice
Clean the asparagus and tim off the tough ends. Cook in boiling water for 3 minutes. Drain and cover with cold water to stop the cooking. Drain and pat dry.
Warm the olive oil in a large skillet over medium heat. Add the pepper flakes and garlic, stir and cook for 1 minute. Add pine nuts and saute until the nuts turn a light golden brown. Add the asparagus and lavender cook for an additional 3 minutes, until just heated through. Season with salt and pepper.
Remove from pan and place onto a serving platter. Top with parmesan allowing the heat to melt the cheese. Sprinkle with lemon zest and drizzle with lemon juice.
A perfect side dish or lunch. Serve with Sauvignon blanc wine.
Photo courtesy of Culinate.com
2 cups semi sweet chocolate chips
1 300 ml can of sweetened condensed milk
1 Tbsp ground lavender
3 Tbsp melted butter
Combine all ingredients into a double boiler. Sir constantly until chocolate is melted and smooth. Place in a 8×8 ” lined pan and cool overnight in the refrigerator until firm. Cut into pieces and top with fresh lavender, a sprinkle of lavender salt or cocoa powder
Makes 20 small pieces.
Yes, it is that time of year again when we gather round the big screen television to watch the superbowl. Or for those who are not football fans at the least the half time show. This North American tradition has become something more – its a celebration of friendship, family and food. That food is usually pizza, wings and all kinds of snack foods but why not shake it up a bit and try something with a twist of lavender- yes I said lavender. Here’s a recipe that we love with the added zest and herbal flavours of lavender.
1 cup of pecans
1/2 cup water
1/2 cup Sugar
2 dried red chile peppers
2 tsp lavender
Combine the ingredients in a saucepan. Bring to a boil over high heat constantly stirring to avoid the sugar from burning. Add the pecans and return to a boil. Reduce heat. Simmer for 10 minutes. Arrange the pecans evenly on a baking sheet. Bake at 250 degrees until the pecans start to lightly brown.
Cool and serve.
At Serenity Lavender Farm we love this time of year. As winter sets in and days get cooler, its hard to imagine not having a delicious bowl of soup. We’ve put a twist on an old time favourite- Enjoy!
1 Tbsp Serenity Lavender culinary lavender
1/4 cup water
3 cups chicken stock
3/4 tsp salt
2 cups pumpkin puree
1/2 c chopped onion
1/4 tsp chopped fresh thyme
1/2 clove garlic, minced
1/4 cup heavy whipping cream
1/2 tsp black peppercorns
Bring dried lavender blossoms and water to boiling. Remove from heat and allow mixture to steep 10 minutes. Strain liquid, discarding blossoms. Set lavender infusion aside.
In a saucepan combine chicken stock, onion, garlic, pumpkin, thyme. Bring to a boil. Remove from heat, whisk in lavender insfusion and whip cream. Season with salt and ground peppercorns
Ladle soup into warm bowls. Garnish each with a spoonful of sour cream and, if desired, dried lavender.
This recipe yields 4 servings.
A great winter holiday drink take the chill away!
2 quarts apple cider
1 cup of brandy or rum
1/2 cup dried cranberries
12 cinnamon sticks
1/2 teaspoon crushed whole cloves
2 Tablespoons whole allspice
1 Tablespoon Serenity’s Culinary Lavender
Combine the ciders and spices in a large saucepan. Simmer for about 10 minutes but do not boil.
Strain the spices and discard, preserving the liquid in a pitcher.
Add the brandy/rum. Mix well
Pour the mixture into cups or mugs garnished with apple, cinnamon sticks or sprigs of dried lavender and a serve.
Makes 12 servings
As the evenings cool down I start thinking about simple fall time recipes and here is one that takes no time at all and is great to feed a family of 4
- 2 tsp. sea salt
- 1 tsp. freshly ground pepper
- 1 chicken, 3 to 4 lb.
- 1-2 Tablespoons Serenity Lavender’s herbes de provence
- 4 washed mid sized new potatoes
- 4 peeled carrots
- 4 peeled parsnips
Mix the salt, pepper and herbes de provence together. Rub the mixture underneath the skin and the rest on the outside of the chicken. Place the chicken in a roasting pan. Place vegetables around the outside of the pan. Roast at 380°F about 1hr 20 minutes. Serves 4.
Enjoy this refreshing drink with a twist of local seasonal flavours of blueberries and lavender!
10 mint leaves
1 oz. lavender syrup (recipe to follow below)
juice of 1/2 pressed lime or a 1/8 of a cup
1 & 1/2 ounces white rum club
In tall glass crush mint leaves, lavender syrup, lime juice, 15 blueberries and rum. Mix just enough to combine flavors and the blueberries are slightly open. Fill shaker with crushed ice pour the syrup mixture overtop and top with Club Soda. Shake until well blended. Garnish with blueberries on a cocktail pick and fresh lavender.
1/4 cup of Serenity Lavender Culinary Lavender
1 Cup of Water
1/2 Cup Sugar
In a small saucepan bring water to a boil add lavender, cover and let steep for 20 minutes. Using a sieve strain the lavender. Return to stove and over medium heat add sugar stirring until it is all dissolved. Place in a container and refrigerate.
This syrup is handy to have around to make other drinks inlcuding lavender lemonade thru the summer! Courtesy of Wine Enthusiast Magazine.
Strawberries with ginger lavender
With Strawberry season in full swing, I’m getting ready to make some strawberry lavender jam. Lavender is a great compliment to any type of berry but those beautiful luscious local red strawberries are accented perfectly with tiny little purple buds of lavender. There are so many lovely ways to serve lavender and strawberries together from soup to sorbet to tarts but today I’ve decided to experiment with a simple lavender syrup recipe with a twist.
1 lb. of Strawberries (quartered)
1/3 cup of sugar
2/3 cup of water
2 Tablespoons of Serenity Culinary Lavender
2 Tablespoons of Limoncello (Lemon Flavoured liqueur)
1 tsp grated fresh ginger
1/2 tsp culinary lavender
Rinse and drain Strawberries. Hull and cut into quarters in a large bowl and set aside.
In a small saucepan over low heat combine water, sugar and lavender and simmer stirring occasionally until the sugar is dissolved. Remove from heat. Place lid over top for about 15 minutes to allow the syrup mixture to steep and the lavender infuse the mixture.
Strain the syrup and discard the blossoms.
Add ginger and lemoncello into the syrup mixture.
Pour the syrup mixture over the straberries. Add 1/2 teaspoon of dried culinary lavender and toss gently. Serve the berries in glass bowls or stemmed glasses. Garnish with Whipped cream and fresh lavender stems.
Makes 4 servings
6 oz /175g bittersweet chocolate, coarsely chopped
4 oz/ 125 g milk chocolate, coarsely chopped
3/4 cup / 175 ml whipping cream
2 teaspoons culinary lavender
Place chocolate in fondue pot. Heat cream add lavender and steep 20 minutes. Return to stove and heat until boiling. Quickly strain lavender from the creamand pour over chocolate. Whisk until melted. Set over warmer.
Serve with seasonal fresh fruit.