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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.
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Welcome Fall with this fun recipe for Hasselback Pumpkin with Whipped Lavender Pumpkin Spice Butter!  We are excited to share this fun recipe using small cooking pumpkins. The same idea would work with different kinds of squash so let this be inspiration to try it a variety of ways. Pumpkin is a superfood and is a great source of potassium, beta-carotene, calcium and magnesium, as well as vitamins E, C and some B vitamins. That's a whole lot of healthy going on!  To make the hasselback pumpkin you will need to cut your pumpkin in half, discarding all the seeds and pulp. Set it aside why you make the whipped butter recipe.  Whipped Lavender Pumpkin Spice Butter 1/2 cup butter, room temperature 3 Tbl. Lavender Simple Syrup ( or lavender honey) 1 tsp pumpkin pie spice 1/2 tsp Culinary Lavender In a small mixing bowl combine all your butter, lavender simple syrup (or honey), pumpkin pie spice and culinary lavender. With a hand held mixer blend until smooth and set aside. To prepare the Hasselback Pumpkin Slice your pumpkin into 1/2 inch slices across the top of your pumpkin (open side down on cutting board). Make sure you do not cut all the way through the pumpkin, but stop about 1/2 inch from the bottom. Place on baking sheet lined with a silpat mat or greased cookie sheet. Bake your pumpkin for about 20 minutes, removed from oven and carefully with a fork separate each layer and with a knife spread your whipped butter generously between each layer. Place back into oven for an additional 15-20 minutes or until pumpkin is tender. Remove pumpkin from oven and place on serving platter, drizzle with your melted butter on pan or place any leftover butter on top and let melt. Garnish with lavender sprigs, culinary bud and chopped walnut. If you have a sweet tooth drizzle a thin stream of lavender simple syrup over top.  With any leftover Whipped Lavender Pumpkin Spice Butter use on your morning toast, waffles, pancakes or scones.
Please feel free to share our recipe, but make sure you tag us on photo and recipe credit. Enjoy and explore the world of culinary lavender! We are doing a fun little mini series on using Lavender Chamomile Tea in innovative ways. This recipe a fun and tasty way to make plain rice into something extraordinary!  Not only is Lavender Chamomile Tea refreshing hot or cold it makes a super delicious ingredient in many recipes we will be adding this week!
Lavender Chamomile Tea In a medium saucepan heat 3 cups water 1/3 cup Lavender Chamomile Tea Bring to a simmer, remove from heat and let sit for 10 minutes. Using a cheesecloth or fine mesh strainer strain. Lavender Chamomile Tea Infused Rice 1.5 cups steeped Lavender Chamomile Tea 1 cup jasmine rice In a rice cooker add your Lavender Chamomile Tea and 1 cup jasmine rice set for white rice. You can also do this on the stove with instructions from the back of the rice, just subbing out the Lavender Chamomile tea for the water. Try this with any variation of rice. We garnished with some fresh chamomile flowers and parsley chopped finely with a few dried culinary lavender buds. But we think a little bit of slivered almonds would also be a nice garnish. If you try this recipe #norwoodlavenderfarm we would love to see! Please note all recipes and photos are ©copyrighted. Please get permission to use unless sharing from the original source.  |
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". 
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Norwood Lavender Farm
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