Culinary Lavender?

I'd like to try a new recipe that includes lavender in it's ingredients. Before I go and buy some, I was intersted in knowing...

Have you ever baked or cooked with lavender and how would you describe the taste?

Is it something that you would eat again?

Culinary Lavender?
You have to be careful to not use too much as you end up with a product that lingers on the taste buds as if you've eaten a bit of bath soap. I don't care for it as an ingredient precisely because of this problem.



I could be induced to produce a cake that has a hint of it, but only just a hint. I would probably do so by making some very lightly flavoured lavender/vanilla sugar to be used either within the batter or as a lightly sprinkled final touch to the top of the cake. Enhance the mental expectation of the flavour with lavender coloured drop flowers for decoration.



Cheers and good luck!
Reply:I have eaten roast lamb with lavender in a restaurant. It was really nice. the lavender was sprinkles on the top and served with lavender jelly. If you want to try it use it in the same way as Rosemary.



Lavender Jelly



3 1/2 cups water

1/2 cup dried lavender flowers*

Juice of 1 lemon (approximately 1/4 cup)

1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin

4 cups sugar



In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.



Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.



Boil Times:

2 minutes - soft gel

4 minutes - medium gel



Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute

After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.



Makes five 1/2 pints.





There are also some nice recipes on this site.

http://www.southwestblend.com/lavender/r...
Reply:Herbs de Pravence has lavender and ir really good on a baked chicken.
Reply:I've eaten it in cheese and it was really good. The taste is quite fresh but very indescribable.

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