Coconut Chia Pudding with Raspberry Lavender Compote

Tags

cardamom, chia seeds, coconut milk, compote, lavender, pudding, raspberry

The first time I saw chia seeds they were in some drink from Whole Food. Chunky drinks don’t do it for me. It seems so weird. In this dish, the chia seeds are kind of like tapioca but crunchier. If you don’t like seeds in your blackberry jam, you won’t probably like this. I personally like the added texture and it mixes right in with the raspberry seeds. I was also surprised by how filling this pudding was. I could totally see myself eating it for breakfast. I’ll definitely be making this again.

Coconut Chia Pudding with Raspberry Lavender Compote (inspired by YumUniverse)

• 1 can coconut milk
• 1/2 cup chia seeds
• 1/2 to 1 tsp ground cardamom
• 1 cup frozen raspberries
• sweetener of your choice to taste
• 1 tsp of lavender flowers

Whisk together the coconut milk and the cardamom. Pour the coconut milk mixture over the chia seeds. Allow to sit for at least 15 minutes to thicken up. In a saucepot, combine the raspberries, lavender flowers, and any sweetener you want. Bring to a simmer and reduce the liquid to half. Spoon over the chia pudding. Serves 4.

Lavender Lemonade for the Grownups

Tags

adult, beverage, cocktail, lavender, lemon, lemonade, liqueur, refreshing, summer

Everyone loves lemonade. That tart, sweet combo is unlike anything else. Especially in the hot summertime. This lemonade takes it to a whole other level with the addition of lavender liqueur.

Lavender Lemonade for the Grownups

• 1 1/2 cup prepared lemonade
• 1 to 2 shots of lavender liqueur
• Sugar for rimming the glass

In a shaker, combine the lemonade and liqueur.  Pour into a sugar rimmed glass. Enjoy!

In My Kitchen ~ May 2013

Tags

2013, cocktail, flowers, kitchen, lavender, lemon, marshmallows, May, sea salt

May brings flowers to my yard….

May brings fantastic gifts from wonderful friends to my kitchen….

Such as spearmint marshmallows (you can buy them here)…

 

Alaskan Pure Sitka Spruce Tip Sea Salt (you can buy it here)…

May brings lemon lavender cocktails to my sunny porch….

 

May brings my birthday (27!) and another list of things to do to celebrate the next year of life…

Thanks for stopping by and be sure to check out figjamandlimecordial for more In My Kitchen posts.

 

Lavender Liqueur

Tags

adult, beverages, cocktails, DIY, gift ideas, gluten free, herbs, lavender, liqueur

My friend Kathryn gave me this gorgeous little bottle of lavender liqueur and I was hooked. It’s fresh, herb-y flavor has so many potential uses (those will be future posts). Presentation is everything and I just love the little bottle. It would make a lovely gift, wouldn’t it? I know two things- 1) I had to share with my blog readers and 2) I will be making this on a regular basis because it is so dang good!

Lavender Liqueur

• 1/4 cup food grade dried lavender flowers
• 750 ml premium vodka 
• 1/2 cup local honey

In a glass container, combine the lavender and the vodka. Allow to steep for three days. Strain off the lavender flowers then stir in the honey. Allow the sediment to settle. Let the liqueur to rest for two days. Strain the mixture through a paper strainer to remove any remaining bits of flowers and sediment. Store in glass containers.

For more lavender recipes on my blog, check out these posts:

• Lemon Lavender Shortbread
• Lavender Rosemary Potatoes
• Plum Lavender Crumble with Almonds and Oats

Plum Lavender Crumble with Almonds and Oats

Tags

almonds, crumble, dessert, fall, food, lavender, plum

I had some left over plums that were getting a little wilted and I needed a good way to use them up. I saw this recipe, originally using strawberries, and thought it would be perfect. It turned out pretty good but not sweet enough. A scoop of good vanilla bean ice cream will fix that though. If you don’t have the ice cream, add a couple of tablespoons of brown sugar to the fruit.

Plum Lavender Crumble with Almonds and Oats                                                  (inspired by a recipe from Running with Tweezers)

• 3 cups fresh sliced plums
• 1 tbsp honey
• 1 tsp dried lavender flowers
• zest of 1 small lemon
• 3 tbsp all-purpose flour, divided
• 1 tbsp granulated sugar
• 1/2 cup rolled oats
• 2/3 cup slivered almonds
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp canola or vegetable oil
• 2 tbsp butter, cut into small cubes

Preheat oven to 400°F. Combine plums with the honey, lavender flowers, citrus zest and 1 tablespoon of the flour. Pour fruit mixture into shallow 1 quart baking dish. In another mixing bowl, combine rolled oats, slivered almonds, sugar, remaining flour, nutmeg and cinnamon. Drizzle with oil and stir to coat thoroughly. Sprinkle over the fruit mixture. Top with butter cubes. Bake for 25-30 minutes or until fruit is bubbling and top is a deep golden brown. Allow crumble to stand for 15 minutes before serving.

Dagoba’s Lavendar Blueberry Dark Chocolate

Tags

blueberry, cacao, chocolate, dark chocolate, food, lavender

You can deprive the body but the soul needs chocolate….

I normally hate fruit in my chocolate. That fake fruit creme or syrupy filling is just a turn off to me. I’d rather not eat it at all. But I took a gamble on this chocolate. I am so glad I did.

The fruit and lavender is just like the package proclaims- an essence. A background, supporting actor whose job is to make the main character shine. There are not chunks of fruit or twiggy pieces of lavender. Just a subtle natural flavor. I love this chocolate so much that I have been rationing it out, hoping to make it last longer.

I bought this bar at Whole Foods. If you are there, be sure to pick up a bar. It was one of the cheaper chocolate bars they had- under $3.

Lavender Rosemary Potatoes

Tags

garlic, gluten free, lavender, potatoes, rosemary, sides, vegetarian

I love the versatility of the potato. Is there any food as flexible? Maybe pasta or rice. But neither are so nutritionally solid.

Lavender Rosemary Potatoes

• 1 russet potato, washed and cut into large cubes
• 1 clove of garlic
• 1 small sprig rosemary
• 1 tsp dried lavender buds
• Olive oil
• Salt and pepper to taste

In a oven safe baking dish, toss the potatoes with the rosemary, lavender, garlic, oil, salt and pepper. Bake on 400 degrees until tender.

Lemon Lavender Shortbread

Tags

dessert, herbs, lavender, lemon, shortbread

There’s a few things I’ve learned in life: always throw salt over your left shoulder, keep rosemary by your garden gate, plant lavender for good luck, and fall in love whenever you can. ~ Alice Hoffman

As I was browsing around wordpress, I found  a really nice blog – Go Lightly Gourmet. Dana Zia has some really great posts that use ingredients I do not typically cook with- coconut milk, lavendar, Annatto Seed Paste, etc. I have made her Thai Coconut Shrimp Soup recipe and now I am taking inspiration from her Lavender Shortbread.

My version is not exactly the same but the premise is. These cookies melt in your mouth and absolutely stunning in their simplicity. The lavender adds a minty, herby pop; the lemon flavor is a strong supporting character. These cookies are just stunning. Even if it is hard to get the lavender, you should make the effort. It is so worth it! Special thanks to my friends David and Kathryn for giving me some of their beautiful lavender. The warmth of friendship makes all food better.

Lemon Lavender Shortbread

• 1 stick of unsalted butter, at room temperature
• 1/4 cup sugar
• 1 cup all-purpose flour
• 1/4 tsp salt
• 2 tbsp dried lavender blossoms
• Zest of one lemon
• Sugar to sprinkle

In a mixer, cream the stick of butter well. Add in sugar and continue creaming. Slowly add in flour until it is mixed in well. Add the salt, lavender, and lemon zest. The consistency at this point is like pie crust dough. Form dough into a ball and place on a sheet of wax paper. Refridgerate for 20 minutes. Form dough into a 4 inch log. Refridgerate for another 45 minutes. Preheat the oven to 350 degrees. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on a baking sheet covered by parchment paper.

Freeze the rounds for 10 minutes. Remove from freezer, dust with sugar, and bake for 20 to 25 minutes (or until the edges are lightly browned). Remove shortbread from the pan and onto cooling racks.

 

The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days. I doubt mine will last that long 🙂