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Posts Tagged ‘lavender recipes’

Find a perfect gift for your mother!

April 10th, 2011 by Jardin Du Soleil

Mother’s Day is quickly approaching! Find the perfect gift for your mother (or for any other special mothers you know) at Jardin du Soleil. Lavender has always been used for relaxation and makes a perfect “thinking of you” gift. Or perhaps you know she’s a fan of our lavender products and want to indulge her a little this year. Either way, you’re sure to find something she’ll love. Can we recommend…

You can treat her to her favorite culinary treats, like Lavender Teas or our new Culinary Lavender & Herbs de Provence Gift Set.

Or pamper her with some of our lavender bath and body products! Our Lavender Pomegranate Gift Set is a great gift to give, and a portion of the proceeds are donated toward Ovarian Cancer Research. What better gift to give? Or if she’s a fan of pure lavender fragrance, Lavender Bubble Bath is always a luxury and sure to be well-received.

If she’s a lavender lover, why not find some lavender items to help her fill her home with the scent of lavender? Our Lavender Room Spray is a popular item, and women always love to have a Lavender Sachet in each of their drawers.

Remember, we’re offering FREE SHIPPING on all online orders of $50 or more, now through May 31, 2011. So go ahead… order yourself something while you’re at it!

DIY Christmas Gifts: Lavender Recipe Cards

November 28th, 2010 by Jardin Du Soleil

A simple project that’s perfect for stocking stuffers or simply a little extra something in your Christmas gifts! Easily make recipe cards with your favorite lavender recipes, attach a sample of our certified organic culinary lavender, and your friends and family can find the joy of cooking with lavender! Read the rest of the blog for a special BONUS!

You’ll Need:

1 jar Jardin du Soleil certified organic culinary lavender

1 package mini ziplock bags*

1 package 4×6 index cards, or cardstock

staples

your favorite lavender recipe, or try one of ours

Directions:

Place several teaspoons of certified organic culinary lavender in a mini Ziploc bag and seal. *You can easily find mini Ziploc bags at craft stores, Michael’s, Walmart- or sometimes I see them at a local bead shop. Write your recipe on a 4×6 index card, staple your Ziploc bag of certified organic culinary lavender to the corner, and Voila! You have a culinary treat for someone special!

BONUS: When you order our certified organic culinary lavender, we’ll include 10 mini Ziploc bags with your order! Just mention this blog in the “message to seller” box during checkout!

We have extended our FREE shipping on all online orders of $60 or more! And use coupon code, xspecial, for a 15% discount on your ENTIRE ORDER! Both offers valid through December 25, 2010!

Lavender Chocolate Cupcakes for Thanksgiving

November 8th, 2010 by Jardin Du Soleil

Turkey Cupcakes are easy to make and look better than from the bakery! While combining lavender and chocolate can be tricky, this recipe makes it fool-proof: simply use our Rich Lavender Dark Chocolate, cut up as chocolate chips, in a chocolate cake mix. Our family Chocolate Mayonnaise Cake recipe follows. Lavender Dark Chocolate Cupcakes are a great way to make something new and unique for this Thanksgiving!

Chocolate Mayonnaise Cake with Lavender Chocolate Chips

Ingredients:

2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup cold water
1 teaspoon vanilla

2 bars Rich Lavender Dark Chocolate, cut into chocolate chip sized pieces

Preparation:

Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Mix in Lavender Dark Chocolate Chips. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes

Buttercream Icing

Ingredients:

1 cup butter, softened

4 cups powdered sugar

2 Tablespoons milk

1/2 cup cocoa

Directions:

In a large bowl, cream butter until fluffy. Blend in powdered sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Reserve a small amount of white icing for the turkey eyes. With the majority of the icing, mix in enough cocoa to make the frosting dark brown in color- you may have to add more milk if the frosting becomes too stiff.

Decorating:

Place icing in large ziplock bag or a disposable pastry bag. Cover top of cupcake with a thin layer of icing, then pipe two large blobs on top of each other for the head. Insert candy corn (it’s be easier if you break the white top off the five tail feathers, and the yellow bottom off the beak), and sprinkle chocolate sprinkles on the turkey’s back. Finally, use a small amount of white buttercream icing to pipe two small eyes on the turkey. To make the small beady eye, simply push a chocolate sprinkle into the white frosting, so that the end is visible. Congrats! You’ve got Chocolate Turkey Cupcakes that are almost too cute to eat!

We had so many cupcakes, we decorated some as pumpkins too:

Lavender Sugar Cubes Project

November 8th, 2010 by Jardin Du Soleil

These sugar cubes are a great project for so many reasons! Simple and easy, you’ll end up with a chic collection of tasty sugar cubes that can flavor coffee, tea, or even make a delicately flavored lavender tea. Put them in a china tea cup for when company comes over, and your guests will be blown away by the presentation!

If you have acquired a bottle of our certified organic Angustifolia lavender essential oil, this is an excellent way to put it to use! You’ll want to use Angustifolia essential oil because it’s naturally much more suited for culinary use- it’s sweeter and more floral.

STEPS:

Start with one cup white sugar. Add one or two drops of our certified organic Angustifolia lavender essential oil and one tablespoon of water. Mix with a spoon- the mixture should be crumbly and damp. Press into miniature ice cube trays, (we also found that plastic candy molds or resin molds work well), or use a melon baller to press sugar into half-domes. Let dry- usually this doesn’t take longer than overnight, but the deeper the mold, the longer they’ll need to set. Once dry, keep in an airtight container until ready to use.

Once dry, decorate with Royal Icing. We mixed one egg white with one teaspoon lemon juice, then added two cups powdered sugar and a few drops food coloring, and blended all together. If you’re worried about raw eggs, you can also find Royal Icing recipes using Meringue Powder.

We decorated the lavender sugar cubes with lavender flowers, but had so much fun (and extra icing) that we decorated an entire box of regular sugar cubes for a friend’s tea-themed bridal shower. Lavender Sugar Cubes would be a great addition to events such as birthday parties, teas, luncheons, bridal showers, etc.

Tip: we tried tinting the lavender sugar cubes purple by mixing red and blue food coloring with the sugar mixture. However, they really looked gray once they dried. We’d recommend trying a pre-mixed purple.

Lavender Pumpkin Spice Sugar Cookies

October 23rd, 2010 by Jardin Du Soleil

We love all of the candy and goodies that Halloween brings, but sometimes it’s nice to spend some time with your family and make some homemade goodies as well! These sugar cookies are a delightful blend of lavender and spice, and are so much fun to decorate!

Ingredients:

3 cups all-purpose flour

1 cup sugar

2 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoon Culinary Lavender, chopped or crushed

1 cup butter (salted)

1 egg

1 1/2 teaspoon vanilla extract

Directions:

1. Line two cookie sheets with parchment paper

2. In mixing bowl, cream butter and sugar until light and fluffy. Mix in egg and vanilla.

3. In separate bowl, combine flour, pumpkin pie spice, and lavender with a fork. Slowly add the flour mixture to the butter mixture while mixing.

4. Roll dough 1/4 inch thick and cut into shapes. Transfer to cookie sheet and bake at 350 degrees F for 10-15 minutes, or until edges are golden. Transfer to racks to cool.

Tip 1: These cookies are definitely better the next day: we left the cookies in the oven until golden (19 min), and they were pretty crispy- we feared they were way too overcooked. But once iced, and left overnight, they became soft and moist!

Tip 2: These cookies are also perfect for Thanksgiving, so go ahead: make a double batch, through half the dough in the freezer, and in November we’ll show you a quick and easy way to decorate them as Turkey Cookies!

Glace Icing

4 cups powdered sugar

6 Tablespoons milk

6 Tablespoons light corn syrup

1 teaspoon almond extract

Directions:

1. Mix sugar and milk with a whisk or a fork until smooth. Mix in corn syrup and almond extract. Icing should be thin, forming a drizzle. This consistency is the flood icing, the background for the cookies. Split icing into several bowls- one for each color (We kept white as the flood icing and dyed a quarter of the icing black). With all but the flood icing, mix in a little more powdered sugar to thicken the icing, which will allow it to keep its shape once piped.

2. Transfer icing to disposable decorating bags (or ziplock bags, if you’re like us and aren’t stocked up).

3. To make the background, make a pool of white icing in the center of the cookie and use a knife or spoon to spread towardthe edges.

4. For the spiderweb, pipe a thin line of black icing in a large spiral pattern. Then use a toothpick to drag from the center of the cookie toward the edges.

5. Let dry overnight. Glace icing won’t be as hard as royal icing, but it will harden so that the cookies are stackable.

Note: We thought the spiderweb design was too cute to pass up (and we didn’t have a pumpkin cookie cutter), but you could easily use orange, brown, and green icing to decorate pumpkin shapes- which might be better suited to this recipe, given that they are, after all, Lavender Pumpkin Spice Cookies.

Enjoy!

Lavender Lemon Bars!

October 23rd, 2010 by Jardin Du Soleil

It may very well be fall, with the holidays just around the corner; but at Jardin du Soleil we are playing up lavender with citrus to brighten our crisp October days! Enjoy this recipe with Certified Organic Culinary Lavender. For stronger lavender flavor replace regular sugar with Certified Organic Lavender Sugar, and pair with any of our Lavender Tea Blends and enjoy!

Ingredients:

3/4 cup butter
1/2 cup confection sugar
2 cups flour
1/2 cup ground almonds
2 teaspoons Jardin du Soleil Culinary Lavender, crushed
2 teaspoons grated fresh lemon rind

Topping:

1 3/4 cups sugar
1/3 cup flour
1/2 teaspoon baking soda
4 eggs
1/3 cup lemon juice
confection sugar (to dust before serving)

Yield: 2 dozen bars

Prep time: 30 min, Total time: 75 min

Directions:

1. In small mixing bowl, cream butter and confection sugar; Add the flour, almonds, lavender, and lemon peel; beat until crumbly.

2. Pat into an ungreased 13 x 9 x 2 baking dish; bake at 350 degrees for 15 minutes or until edges are golden brown.

3. In another small mixing bowl, combine sugar, flour, baking soda, eggs and lemon juice; beat until frothy; pour over HOT crust. Bake at 350 degrees for 20 – 25 minutes or until golden brown; cool on wire rack, dust with powdered sugar; refrigerate leftovers

End of Summer Salad with Lavender Honey

September 24th, 2010 by Jardin Du Soleil

In an effort to celebrate the summer season’s bright and playful mood try our spinach and strawberry salad! This excellent salad is so simple to prepare, you will love making it again and again! If you are making it for a gathering, why not print up this recipe and attach it to our beautiful jarred lavender honey for the perfect hostess gift!
Stock up on Jardin du Soleil Lavender Honey now and take advantage of our extended Free Shipping Promo for online orders of $65 or more only till 10/01/2010.

1 lb. fresh spinach
1 pt. strawberries hauled and halved
1/2 cup Jardin du Soleil Lavender Honey*
1 1/2 tsp. minced onion
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1/2 cup salad oil
1/4 cup apple cider vinegar *

Toss spinach and strawberries together in large salad bowl. Combine the remaining ingredients, mix well in shaker or blender. Drizzle over salad just before serving; toss gently.

Jasmine Rice Mushroom Pilaf with Lavender

May 21st, 2010 by Jardin Du Soleil

“Add the subtle scent of lavender to aromatic jasmine rice and you get a new side dish fit for company- and easy enough for quick weeknight meals. Take your choice of mushrooms. Cremini and Shiitake are especially good. I like to prepare the pilaf in a rice cooker. If you don’t have one, use a covered 2-quart casserole dish and bake the rice at 350 F for 20 to 25 minutes.”

Ingredients

1 tbls. dried Jardin du Soleil Certified Organic Culinary Lavender
2 tsp. mustard seeds
1/2 tsp. fennel seeds
2 tbls. extra-virgin olive oil
1/4 lb. mixed mushrooms, diced
1 cup uncooked jasmine rice
1/2 cup finely diced shallot
1/2 cup finely diced green onions
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 cups reduced-sodium chicken broth

Combine the lavender, mustard seeds, and fennel seeds in the spice grinder. Pulse until finely ground.

Warm oil in a large skillet over medium-high heat. Add the mushrooms and saute` for 7 minutes, or until golden and the liquid released my the mushrooms evaporates. Add the rice, shallot, green onions, salt, pepper, and lavender mixture.

Transfer to the rice cooker and add the chicken broth. Cook for 30 minutes, or until the rice is tender and the liquid has been absorbed.

This recipe is taken from page 136 of Sharon Shipley’s The Lavender Cookbook,available here.

Scrumptious Spring Salad

March 19th, 2010 by Jardin Du Soleil

Interested in cooking with lavender? Add Jardin du Soleil certified organic culinary lavender in your spice rack and start exploring the flavor of lavender in a wide variety of foods, ranging from desserts to roasted vegetables! Check back to this blog weekly for added recipes. Use our Lavender Recipes or purchase “The Lavender Cookbook” by Sharon Shipley.

Simple ingredients full of flavor is what this salad has to offer! The rich goat cheese calms the flavors of basil and onion, while the baby greens and nectarine offer a bright refreshed flavor. Try it for your own lunch on a sunny spring afternoon, or multiply the recipe to serve the whole family at dinner. The dressing contains Jardin du Soleil’s culinary lavender.

mmm… Scrumptious!

Ingredients (1 serving)
1 nectarine – pipped and sliced
a handful of baby lettuce leaves
a few young basil leaves
thin sliced red onion to taste
2 thin slices of goat’s cheese

Dressing
2 tsp vinegar
1 tsp Salad Oil
a pinch of minced Jardin du Soleil Culinary Lavender
a pinch of sugar
chopped mint leaf to taste

Rice Pudding with Jardin du Soleil Culinary Lavender

March 9th, 2010 by Jardin Du Soleil

Since the temperature has dropped a bit, this recipe for Rice Pudding with Jardin du Soleil Culinary Lavender should hit the spot!

Ingredients

½ cup rice

2 ½ cup whole milk

1 cup boiling water

2 tablespoons Jardin du Soleil Culinary Lavender

2/3 cup sugar

2 ½ tablespoons cornstarch

Instructions

Put milk, sugar and Jardin du Soleil Culinary Lavender in a small pot, bring to boiling point, and remove from heat immediately. Let the mixture steep for at least 30 minutes, longer depending on how strong you wish lavender flavor to be. In a separate pot, add rice to boiling water; cook on medium heat with the lid half closed for 15 minutes, or until water is absorbed by the rice.

In a small bowl, mix cornstarch together with a couple teaspoons of water and a bit of the hot milk mixture, to slightly increase the cornstarch temperature. Then add the this to the steeping milk. Transfer the infused milk through a strainer into the rice and cook for 30 minutes or so, until you reach the desired consistency. Transfer the pudding into your serving dish and refrigerate, covered with plastic wrap, until serving.

Looking for something a bit richer? Try our Jardin du Soleil Lavender Crème Brulee! (It’s the 5th recipe down.)