|
Having company and don't know what to make? This simple and sophisticated pasta dish is perfect as a main dish, appetizer or even side dish! The flavors of brie cheese melted and blended into pasta spirals and drizzled with lavender fig sauce say elegance with every bite.  Lavender Brie Pasta 1 pkg. 8 oz wide pasta 8 oz brie cheese, with outer rind cut off 1 clove garlic, diced 1 Tbsp olive oil 1 tsp culinary lavender 3 Tbsp cream 1/4 cup white wine or vegetable broth 5 pieces bacon In a stock pot boil water and follow directions for cooking pasta. Cut off rind of brie and cut cheese into cubes. In a medium saucepan add your olive oil and clove of garlic. On medium heat saute your garlic until softened, ad your wine, cream and cheese, stirring until melted. Once pasta is cooked and drained, drizzle some olive oil and stir to coat. Add your brie cheese sauce. Stir to coat all noodles. To a fry pan cook 4 pieces of bacon until crispy which you will use for your garnish. Lavender Fig Sauce 3 Tbsp fig preserves 1 Tbsp balsamic vinegar 1/2 tsp Lavender Extract To a small bowl combine fig jelly, balsamic vinegar and lavender extract. To assemble On your serving plate smear a little lavender fig sauce, next to it add your pasta spiral, top with more fig sauce and diced bacon.  We always love to see how others create our lavender adventures. Tag us at #norwoodlavenderfarm so we can see it.
Recipe and photos belong to Norwood Lavender Farm you are more than welcome to use them along with site credit.
0 Comments
Nothing like potatoes to bring you the ultimate comfort food. Try these with your weekend steak or as a fun side with your chicken.  Herb Potato Stacks 4-6 potatoes depending on size, peeled 2 Tbsp butter, melted 1 1/2 cup cream 3/4 cup mozzarella cheese, shredded (reserve 1/4 cup to top the stacks before cooking) 2 cloves garlic, minced 1/2 tsp dijon mustard 1/2 tsp culinary lavender bud 1/2 tsp ground culinary lavender bud 1/2 tsp rosemary crushed 1/2 tsp thyme 1 tsp salt dash pepper Preheat oven to 375 ℉. Melt butter and coat the inside of 12 muffin pan tray. In a medium sized bowl combine all the ingredients except potatoes and set aside. With a mandolin cut your potatoes into slices into thin discs. Layer your sliced potatoes within each cup of your muffin pan. Pour your liquid evenly over the potatoes top with reserved mozzarella. Bake 30-45 minutes or until golden and knife inserted reveals that it's tender all the way through the stack. Serve with a little fresh chives or scallions dusted on top for garnish.  We love for people to use our recipes #norwoodlavenderfarm if you make this fun recipe!
This lavender appetizer is sure to please anyone looking to add the sophistication and elegance to their appetizer plate. These infused wine and lavender blackberries are a treat on top of brie cheese and a elegant lavender lemon curd. Dreamy....delicious and oh so yummy!  Wine & Lavender-Soaked Berries 1/2 cup red wine ( or non alcoholic version would be grape juice) 1 Tbsp Lavender Simple Syrup 1 tsp lemon juice Lavender Cocktail Picks Lemon Lavender Curd 1/4 cup Lemon Curd 1/2 tsp Lavender Extract Thin wafer style crackers Stir together, red wine, Lavender Simple Syrup and lemon juice into a small bowl. Add 1 1/2 cups of fresh blackberries to your wine mixture. Let the berries soak for at least 30 minutes and up to overnight. In a small bowl combine lemon curd and lavender extract, stir until combined.  Brie & Berry Cocktail Bites
To assemble your Lavender Cocktail Picks, smear a little Lemon Lavender Curd onto your cracker, cut your brie cheese into small squares, poke a hole through the cheese with a toothpick. Insert your lavender cocktail into a pre-poked berry and then into cheese square, place on top of cracker and lemon curd. The trick to Lavender Cocktail Picks is to think light. They aren't super strong, so you are looking to add the garnish bling but keeping in mind they are fragile. Make them just before serving. We always love when we inspire others with our lavender recipes! If you make this share with us #norwoodlavenderfarm so we can see it. If you share our recipe or photo we just ask that you give photo and recipe credit. Go out and be inspired with lavender! Are you in need of a quick and easy appetizer?! We love how easy this is to make up making it the perfect game day or holiday appetizer.  Barbecue Lavender Honey Meatball Appetizer
1 pound frozen meatballs 1 cup honey barbecue sauce 1 tsp Lavender Extract 1 box Lavender Cocktail Picks 1 package small round bread slices cilantro (optional garnish) chives (optional garnish) culinary lavender bud (optional garnish) In a small bowl combine the honey barbecue sauce and stir in your lavender extract, set aside. In a crockpot add your frozen meatballs, pour over the barbecue sauce mixture and gently stir to coat meatballs. Cook on low for 4 hours or on high for 2 hours. To assemble appetizer, with a spoon place a meatball on slice of bread. Insert your lavender cocktail pick through both the meatball and into the bread. Garnish with chopped chive, parsley and lavender buds. Serve appetizers with a small spatula. Serve and enjoy! We love when people share and enjoy our recipes. If you make this please #norwoodlavenderfarm so we can see it. |
AuthorI am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking. I like to say, "where nature meets gourmet". 
Categories
All
|
RSS Feed
Norwood Lavender Farm
norwoodlavenderfarm@gmail.com
503-334-8999 (9 AM-4 PM MONday-FRIday)
Online REtail, Wholesale Products & Lavender Farm Consulting
|
|
|
|