Purple Haze Lavender

Archives

Listen to owner Mike Reichner on Celebrate Green! Show tomorrow…

March 9, 2010 by purplehazelavender

Listen live tomorrow, March 10, 2010 at 10:45 am PST as Purple Haze Lavender owner Mike visits with mom and daughter team, Lynn and Corey from Celebrate Green! Or you can catch the segment later via podcast or on iTunes with in 24 hours of the show!

Cooking with Culinary Lavender…..

February 22, 2010 by purplehazelavender

Everyday we receive requests about Organic Culinary Lavender….it seems that more and more people are finding out what a great herb it really is to cook with!  A wonderful way to start yourself or anyone else cooking with lavender is by trying our Lavender Recipe Folder which combines Northwest Cuisine and the herbs of Southern France into a collection of delicious lavender recipes for you to try at home!  Inside you will find a small packet of our Organic  Culinary Lavender and Organic Herbs de Provence to create great recipes like…Lavender-Basil Marinade for Salmon, Lavender-Ginger Dressing, Lavender Herbed Chicken…yummy!

Need a unique appetizer for your Christmas or New Year’s party….????

December 18, 2009 by purplehazelavender

Tired of the same old appetizers….try this great recipe for “Fried Puffs with Shrimp and Lavender”!   The exotic flavor of these appetizers is a culinary delight!

  • 4 Tbl. Butter
  • 1/2 c. water
  • 1/2 c. flour
  • 2 eggs
  • 1/2 c. chopped cilantro
  • 1/2 c. cooked shrimp or crab meat
  • pinch of cayenne
  • pinch of ground lavender

Bring water and butter to boil in a small saucepan.  Add flour all at once stirring vigorously with a wooden spoon.  When the dough ball forms, remove from heat, stir for 30 seconds, add one egg at a time, stir to combine.  The batter should be very thick and sticky.

Add the cilantro, shrimp, cayenne and lavender, mix well.

Heat the oil in a deep pan or a wok until a test morsel sizzles rapidly and stays on the surface.   Wearing oven mitts, scoop small amounts of dough with a spoon and carefully place in hot oil.  They will couble in size.  Turn them over using bamboo skewers or long chopsticks.  Remove from oil with a slotted spoon and place on paper towels to drain.  Serve immediately or keep hot in a single layer in a 250F oven for up to 2 hours.

Caution: hot oil can splatter!

Recipe from “Cooking & Baking with Lavender” by Magdalena Bassett

»