Musings on Food and Life

Musings on Food & Life

Food is my passion. I create, read, write, breath, eat, photograph, love and live food. As a chef and culinary instructor, each day is a quest to learn something new about a food ingredient, recipe, history, or fact about all things edible. Three silly dogs share my passion for eating and I'm blessed to be married to my best friend Tracy. Tune in for my thoughts on food, recipes, dogs, travel, music and life.

Monday, October 4, 2010

Luscious Lavender

Lavender. Nothing has a more relaxing, alluring fragrance. So many know the aroma but not the taste of this bud. I discovered lavender several years ago when I happened on a Lavender, Honey & Balsamic Roasted Chicken recipe. It was, and still is, hauntingly delicious. Another favorite lavender recipe is Lavender Lemonade. It has a beautiful rosy pink color and a refreshing sweet flavor, particularly endearing on a hot summer afternoon.

Recently I taught a class entitled Lemons and Lavender. These two of my favorite flavors compliment each other very well in both sweet and savory recipes. Many of the guests who attended the class mentioned that lavender was previously uncharted food territory for them. I love it in pound cake or cupcakes, ice cream, chicken and so many other dishes. One book with several interesting recipes is The Lavender Cookbook by Sharon Shipley. But my most favorite lavender recipe of all comes from my Canadian personal chef friend Tim Stewart. It's a simple butter cookie with lavender and is sublime with tea. It's also an unexpected treat in a gift bag for a special friend. Try lavender (be sure it's culinary grade) for more than just a'll be happy you did! Be careful not to overdo the amount specified in a recipe, as a little can go a long way.

Lavender Cookies
(adapted from Chef Tim Stewart)

10 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg, at room temperature
1/4 teaspoon real vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon dried lavender buds (culinary grade), rough chopped

Preheat oven to 350 F. Place butter and sugar in a mixing bowl. With a hand mixer, cream together until combined and fluffy, about 2 minutes. Add the egg and vanilla, and then mix until absorbed. Combine the flour and salt and then add in two batches, mixing just until combined. Fold in the lavender.

Using a small scoop or two teaspoons, place a teaspoon full of batter on a silpat- or parchment-lined baking sheet. Bake for 15 - 18 minutes until browned around the edges. Remove from the oven and cool cookies on a wire rack.
Yield: about 32 cookies


  1. I am trying these. Love butter cookies, love lavender. Thanks.

  2. Rosemary, I would like to place an order for a plate of these Lavender cookies and a tall, cool glass of your awesome Lavendar Infused Lemonade - there is NOTHING better than that Lemonade, YUM!