Karla's Kreations Personal Chef & Catering Service

Today let us venture to the flavor of lavender.

Lavender is an herb that has been prized for its scent and healing properties for years. The name of lavender comes from the Latin word "lavare," which means '"to wash," and was used as a ritual bathing herb in ancient Rome.

The scent of lavender causes a sense of calm. It also boasts antiviral and anti-inflammatory properties. And the best part of all, it will grow in Yuma.

The scent of lavender will bring memories of a great aunt or grandmother, as they used this simple-to-grow herb as a way to fragrance their home. Young girls were known to pick lavender and put it under their lover's pillow in hopes of dreams of love and romance. Once they married, bunches would be put under mattress to ensure marital bliss.

Having just returned from a wedding-planning trip to Oregon, I was reminded how much I enjoy lavender, not only as a fragrance but also as a flavoring in foods. While wandering through the farmers market in Portland, I was treated to lavender sugar, lavender tea, lavender-flavored cheese, lavender chocolate, lavender jelly, etc. I soon discovered if they could infuse something with lavender they did. Some results were wonderful. Some tasted like soap. (A little lavender goes a long way.)

Lavender can be used as a savory herb to replace rosemary or as a gentle taste in a pastry.

If you don’t have lavender in your garden, I advise you to add this wonderful plant. And give these recipes a try, as you will be pleasantly surprised with the taste lavender adds to foods.

Roasted Vegetables with Lavender

By Karla Billdt

4 tablespoons olive oil                                                 

4 red skin potatoes

1 sweet onion

3 carrots

1 red pepper

1 fennel bulb

3 cloves of garlic smashed

2 teaspoons dried lavender buds

Salt and pepper to taste.

Preheat oven to 400 degrees

Clean and cut vegetables into large bite-size pieces. Place in bowl.

Add oil, garlic, lavender, salt and pepper. Mix together so the vegetables are well coated.

Put on baking sheet and place in preheated oven for 25 minutes or until the vegetables are al dente.

Jewel's Lemon-Lavender Angel Food Cupcakes

"To Bring the Devil out in Him"

This is a recipe that fellow chef, Julie Ann Rhodes, developed. You can find her blog at www.therovingstove.com

Makes 12 cupcakes

1/2 cup cake flour

3/4 cup powdered sugar

3/4 cup egg white - approx. 6 eggs, at room temp

1/8 teaspoon salt

3/4 teaspoon cream of tartar

1/2 cup granulated sugar

1/2 teaspoon lavender extract

2 teaspoons lemon zest – grated

Icing

1 stick unsalted butter - softened

2 cups powdered sugar

1 tablespoon low-fat cream cheese

1 teaspoon low-fat 1% milk

2 tablespoons lemon juice

Pesticide-free culinary lavender or edible flowers - to garnish

Preheat oven to 350 degrees F. Line 12 muffin tins with cupcake wrappers.

Sift together flour and powdered sugar (I repeat this several times to make sure it is well incorporated) in a medium bowl.

Beat egg whites with salt with a mixer on high speed until frothy, 1-2 minutes. Add cream of tartar and mix until soft peaks form. Add sugar a little at a time, and beat until stiff peaks form. Sprinkle a little flour mixture in at a time, and fold gently. Fold in lavender extract and zest.

Using an ice cream scoop to get even cupcakes, fill the 12 cupcakes. Bake for 20 minutes, or until just beginning to turn golden brown. Remove and let cool completely on a rack.

When cupcakes are cool (you will need to frost cupcakes as soon as icing is ready), beat the butter for 5 minutes. A little at a time, add the powdered sugar, scraping down the sides with a spatula as necessary. Add cream cheese, milk and lemon juice. Adjust flavor and consistency to taste by adding more milk, lemon juice or powdered sugar if desired. Spread icing onto each cupcake and sprinkle with a pinch of lavender to decorate