What are some good recipes that use lavender?

I found that we have a bag of organic lavender flowers and was wondering if anyone knew some good ideas for food that they could be used in. Any ideas?





Note: I'm vegetarian, so nothing with meat/fish/etc. please. :)

What are some good recipes that use lavender?
Lavender Cookies





Delightful little cookies that add a wonderful atmosphere to any afternoon tea. They have a delicate lavender flavor that is not overpowering at all!





Makes 2 1/2 dozen





5/8 cup butter


1/2 cup white sugar


1 egg


1 tablespoon lavender flowers


1 1/2 cups all-purpose flour


decorative sugar, optional


lavender flowers, optional





Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets. Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.


http://www.chamomiletimes.com/recipes/la...





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LAVENDER SCONES





Serves 12


2 cups all purpose flour


1 Tbsp. baking powder


4 Tbsp. (1/2 stick) sweet, unsalted butter


1/4 cup sugar


2 teaspoons fresh lavender or 1 teaspoon dried culinary lavender, coarsely chopped


2/3 cup milk, plus extra for glaze





Preheat oven to 425°. Grease %26amp; flour a large baking sheet. Sift flour and baking powder together in a large mixing bowl. Mix in the butter until the mixture looks like fine bread crumbs. Stir in the sugar and lavender (save a small amount to sprinkle on top of scones before baking). Add enough milk to make a soft, sticky dough. Turn dough out onto a well floured surface. Cut dough into 1 inch thick rounds with a cookie cutter. Place scones on the prepared baking sheet. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar. Bake for 10 to 12 minutes, until golden brown.


http://www.balduccis.com/recipes/index.h...





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LAVENDER APPLE JELLY





6 lbs. apples


1 1/2 cups lavender flowers


3 cups sugar





Quarter apples (don't peel or core). Place in large kettle, add lavender. Boil then simmer until apples are tender. Pour into 3 thicknesses of cheesecloth over colander in bowl. Allow juice to drip overnight. Pour 3 cups of juice into large kettle, add sugar. Bring to a rapid boil until a drop on a cold spoon forms a hard film. Pour into sterilized jars and seal. Continue process until all juice is used.


http://www.cooks.com/rec/doc/0,1923,1451...





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Lemonade de Provence





Ingredients


10 lemons


2.5 ounces of lavender flowers


1 cup of sugar


1 quart of water





Directions:


Bring the water to a boil and add the lavender flowers.


Allow lavender flowers to steep for 20 minutes.


Strain the water and discard the flowers.


Squeeze the lemons into the water and add the sugar.


Stir until the sugar dissolves.


Add three quarts of cold water and refrigerate for 3 hours.


http://www.mamashealth.com/recipe/bev/sp...
Reply:Lavender meringue ice cream


Ingredients


For the floral sugar (make the week before):


350g/¾lb golden granulated or golden caster sugar


8-16tbsp chopped flower petals





For the meringues (make the day before):


175g/6oz lavender caster sugar


3 large egg whites





For the cream and fruit mixture:


250g/9oz blueberries or 250g/7oz blackcurrants or 750g/1lb10oz fresh, ripe strawberries


2 tbsp kirsch


a few lavender flowers or a few sprigs of lavender


a few sprigs spearmint (optional)


1 tbsp icing sugar, sifted


400ml/¾pt fresh cream for whipping


6 meringues or meringue shells











Method


For the floral sugar:


1. Put the sugar and chopped flowers into a food processor or liquidiser and process well.


2. Put the floral sugar into a glass jar, cover well and let it stand for a week.


3. After a week sift the sugar and flowers through a medium sieve and put into an airtight container. If you wish you can layer it: flowers, sugar, flowers. This looks wonderful and is inspirational, but is not very practical, because when you use the sugar for cooking you could land up having a large flower in the middle of your meringues! Having said that the top layer of sugar tastes marvellous.





For the meringue:


1. Place the egg whites in a very clean bowl and whisk until they form soft peaks that slightly tip over when you lift the whisk.


2. Add the caster sugar, about a tbsp at a time, and continue to whisk until each tbsp of sugar has been thoroughly whisked in.


3. Using two dessertspoons, fill one with meringue mix and use the other to scoop the mixture out onto a lined baking tray in neat rows.


4. Place the baking tray in the oven on the centre shelf, heated at 140C/275F/Gas 1, and cook for 1 hour.


5. Turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold.





For the cream and fruit mixture


1. Wash and dry the fruit. Set aside some perfect specimens for decoration.


2. Sprinkle the chosen fruit with the liqueur, dust with icing sugar and refrigerate for an hour or two. Whip the cream and chill.


3. Roughly crush the meringue.


4. When you are ready to serve, gently toss the cream, meringue and fruit and pile into a glass bowl. Scatter the whole fruit on top, decorate with lavender and mint and serve. Alternatively freeze the meringues, fruit and cream mixture. (It is important to serve the pudding as quickly as possible after you have taken it from the freezer. If you leave it a room temperature for too long it will go soggy).
Reply:Just crush a few up and add it to shortbread- not too much or it will end up tasting like soap. Use it as you would rosemary.