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!
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