Heaven Scent Lavender Farm

Heaven Scent Lavender Farm: Recipes

The use of lavender in cooking, baking and teas is limited only to your imagination. Lavender has a sweet, floral flavor with lemon and citrus notes.

Lavender may be used in desserts, in savory dishes and in beverages like tea and champagne. It is a relative of the mint family, so you can use it anywhere you might use mint and it mixes well with lemon and pepper, or other herbs like marjoram, oregano, thyme for "Herbs de Provence."

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

  • Instructions and Ingredients

    June 5, 2016: This recipe really made a believer out of me about using Lavender as an ingredient, and I'm not just saying that because it's Our Lavender.




    INGREDIENTS
    1 whole small chicken (3 to 3 1/2 pounds)
    Kosher salt and freshly ground black pepper
    1 tablespoon juice and 1 teaspoon zest from 1/2 lemon, the other half cut into wedges
    1 1/2 tablespoons dried lavender
    1 tablespoon fresh thyme leaves, chopped
    1 tablespoon extra-virgin olive oil
    1 tablespoon honey
    1 tablespoon butter, softened
    1 loaf hearty sourdough or Italian bread

    DIRECTIONS
    Preheat the oven to 400 degrees fahrenheit with the rack in the center. Cut the backbone out of the chicken with kitchen shears. Lay the chicken breast-side-up in an enameled baking dish. Press down on the breast bone to break, so that the chicken lies flat. Season generously, front and back, with salt and pepper.
    In a bowl, mix together lemon juice, lemon zest, lavender, thyme, and the olive oil, and honey. Stir to combine. Add the butter, and using a fork, mash the mixture together until homogenous
    Slather the lemon, lavender, and honey butter all over the top and underside of the chicken. Roast for 20 minutes. Nestle lemon wedges under chicken and return to oven. Continue roasting until golden with charred bits and an instant read thermometer inserted into breast registers 150 degrees fahrenheit and the thighs and legs register at least 165 degrees fahrenheit, 15 to 25 minutes longer.
    Remove from oven and let rest for 10 minutes. Cut it in half. Serve with pan juices and roasted lemon wedges, along with bread for soaking up juices.

    Please let us know how you like it.

  • Lavender and Honey Roasted Chicken / Lavender Chicken Cutlets

    Instructions and Ingredients

    June 12, 2016: It was very good... We'll do as we always do and change it up a bit the next time we make it.
    1) We'll grind up the Rosemary
    2) We'll cook it over rice instead of serving the rice as a side dish.


    Here's the original recipe:
    INGREDIENTS:
    1 tablespoon thyme (fresh if possible)
    1 tablespoon rosemary (ground if you don’t like the texture of whole rosemary)
    1 teaspoon lavender
    1⁄2 cup honey
    1 1⁄2 teaspoons marjoram
    1 garlic clove, minced
    1 shallot, minced
    1⁄4 cup aged balsamic vinegar
    1 whole roasting chicken (chicken pieces, or smaller poultry such as a Poussin, quail or Cornish hen) OR (You can also use chicken cutlet. If using chicken cutlet the cooking time will be less.)

    DIRECTIONS:
    1: Combine all ingredients in a non-reactive bowl and stir thoroughly.
    2: Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
    3: Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
    *: Chef’s Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].