Lavender, known for its healing and calming properties, is commonly used in body care products. But did you know that lavender also can be used for cooking? Its floral and slightly sweet flavor makes it widely adaptable in everything from baked goods and teas to meat and salad dishes as well as dressings and cheeses.
When purchasing lavender flowers for cooking, be sure they’re culinary grade. Use it sparingly. Lavender is an herb with a lot of flavor — a little goes a long way.
Another great thing about using lavender is that we can support local businesses. This week, enjoy unique flavor combinations, courtesy of Ali‘i Kula Lavender on Maui.
BAKED LAVENDER HONEY MUSTARD CHICKEN
» 8 bone-in, skin-on chicken thighs
» 3 tablespoons Dijon mustard
» 3 tablespoons whole-grain mustard
» 3 tablespoons lavender honey, or more to taste (available at specialty stores and online)
» 2 tablespoons chicken stock, or more for desired consistency
» 2 tablespoons olive oil for pan-frying
» 3 sprigs fresh rosemary
Mustard rub:
» 1 tablespoon olive oil
» 1 tablespoon whole-grain mustard
» Kosher salt and freshly ground black pepper, to taste
Heat oven to 400 degrees.
Make mustard rub: Combine olive oil and mustard; season with salt and pepper.
Using your fingers or a brush, work mustard rub into both sides of chicken; set aside.
In large bowl, whisk together mustards, honey and chicken stock. Set aside.
In large, oven-proof skillet over medium-high, heat oil. Add chicken, skin side down; sear both sides until golden brown, about 2 to 3 minutes per side. Add honey mustard mixture and sprinkle rosemary.
Roast in oven until cooked, about 25 to 30 minutes, or when internal temperature is 175 degrees. Serve immediately. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 500 calories, 37 g fat, 9 g saturated fat, 185 mg cholesterol, 400 mg sodium, 8 g carbohydrate, 0 g fiber, 7 g sugar, 31 g protein
LAVENDER LOAF
» 1 stick plus 2 tablespoons unsalted butter, softened
» 2/3 cup sugar
» 2 eggs
» Zest of 1 lemon
» 3 tablespoons ground almonds
» 3/4 cup flour
» 1/3 cup self-rising flour (see note)
» 3 teaspoons culinary lavender (available at specialty stores and online)
Heat oven to 325 degrees. Spray loaf pan with nonstick cooking spray.
In large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating between each addition. Add lemon zest, almonds and flours and beat to a smooth batter. Add lavender and incorporate.
Spoon mixture into loaf pan, spread evenly and bake 40 minutes or until a toothpick inserted into middle of loaf comes out clean.
Cool in pan 30 minutes, then remove from pan and continue to cool on wire rack.
Store in an airtight container for up to 4 days or frozen for up to 2 months. Serves 8.
Note: To make your own self-rising flour, combine 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt.
Approximate nutritional information, per serving: 290 calories, 17 g fat, 10 g saturated fat, 85 mg cholesterol, 85 mg sodium, 30 g carbohydrate, 1 g fiber, 17 g sugar, 4 g protein
More Hawaiian Electric Co. recipes are available at www.heco.com.
