September… not quite Fall, although this is the month – September 23rd.  But as we haven’t reached that stage of FALL COLOR yet, I have just picked a theme… Lavender… the color of “Chill Out”


There are so many things you can do with lavender, and incredibly delish eats!  So here are a few…


Lavender, Sage and Sultana Scones


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon culinary lavender
  • ¾ teaspoon ground sage
  • ½ teaspoon salt
  • 4 tablespoons cold, salted butter, cut into pieces
  • ⅓ cup golden raisins (sultanas)
  • 1 cup cold heavy cream, divided


1.  Preheat oven to 350°.

2.  Line a rimmed baking sheet with parchment paper.

3.  In a large bowl, combine flour, sugar, baking powder, lavender, sage, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add raisins, stirring to combine.

4.  Add ¾ cup plus 3 tablespoons cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

5.  Turn out dough onto a lightly floured surface. Knead gently 4 to
5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet, and brush tops of scones with remaining 1 tablespoon cream.

6.  Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes. 


Recommended Condiments: Clotted Cream, Lemon Curd, Currant Jam



Omelet Canapés with Lemon-Dill Aïoli

 [eggs!  what a cool idea]

Yield: 9


  • 6 to 9 thin asparagus spears
  • 1 tablespoon salted butter
  • 3 large eggs
  • 2 tablespoons heavy whipping cream
  • ⅛ teaspoon salt
  • 2 teaspoons snipped fresh dill
  • 1 recipe Lemon-Dill Aïoli (recipe follows)
  • Thin round crackers
  • Garnish: fresh Lavender


1.  In a saucepan large enough to accommodate asparagus spears, bring 2 inches of water to a boil over high heat.

2.  Trim and discard tough ends from asparagus. Add asparagus spears to boiling water, and cook just until fork tender, 1 to 2 minutes. Plunge asparagus into ice water to stop the cooking process. Pat asparagus dry with paper towels.

3.  In a medium nonstick sauté pan, melt butter over medium heat.

4.  In a medium bowl, combine eggs, cream, and salt, whisking until frothy. Add to sauté pan, and sprinkle with snipped dill. Let eggs cook, lifting edges with a spatula to let egg run underneath cooked edges. When omelet is firm enough to lift, flip and cook on the other side just until set.

5.  Slide omelet onto a cutting board. Starting at end of omelet closest to you, place a row of asparagus spears. Make another row of asparagus next to the first one. Place a third row of asparagus on top of the first two. Roll up omelet away from you into a cylinder. Cut in ½-inch slices.

6.  Spread a small amount of Lemon-Dill Aïoli onto a cracker, and top with an omelet slice. Repeat with remaining omelet slices, crackers, and aïoli.

7.  Garnish each with a sprig lavender.

8.  Serve immediately.


Lemon-Dill Aïoli


  • ¼ cup mayonnaise
  • 1½ teaspoons snipped fresh dill
  • ¼ teaspoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
  • 1 dash ground black pepper


1.  In a small bowl, combine mayonnaise, dill, lemon zest, lemon juice, salt, and pepper, stirring to blend.

2.  Cover, and refrigerate until needed, up to a day in advance.


Lavender-Orange Cake with Blackberry Cream



  • 1 (15.25-ounce) box yellow cake mix
  • 4 large eggs
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 cup sour cream
  • ½ cup water
  • 1 (3.4-ounce) box French vanilla instant pudding mix
  • 2 tablespoons fresh orange zest
  • 1 teaspoon culinary lavender
  • 1 recipe Blackberry Cream (recipe follows)
  • Garnish: orange peel curls, lavender sprigs


1.  Preheat oven to 350°.

2.  Spray an 18x13-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.

3.  In a large mixing bowl, combine cake mix, eggs, oil, vanilla extract, sour cream, water, and pudding mix. Beat at low speed with a mixer until blended. Increase mixer speed to medium, and beat for 2 minutes. Add orange zest and culinary lavender.

4.  Spread batter into prepared pan.

5.  Bake until a wooden pick inserted in the center of cake comes out clean, 15 to 17 minutes. Let cool completely in pan.

6.  Cut cake into 2 (13x9-inch) portions. Spread Blackberry Cream onto one cake portion, and top with remaining cake portion (right side up). Freeze for 4 to 6 hours.

7.  Using a sharp knife, trim cake edges to neaten. Cut cake into 12 to 16 pieces.

8.  Garnish with orange peel curls and lavender flowers

9.  Serve cold.


*How to Make Citrus Peel Curls: Using a channel knife or a zesting tool, cut long strips of peel. Wrap strips around a straw to shape. Using kitchen shears, cut curled peel to desired lengths. Use immediately.

Blackberry Cream


  • 1½ cups cold heavy whipping cream
  • 1 tablespoon confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ¾ cup seedless blackberry preserves


1.  In a large bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thick and creamy. Add blackberry preserves, beating until blended.


Vanilla Bean Pots de Crème


Yield: 8 (2.75-ounce) ramekins


  • 1½ cups heavy whipping cream
  • 1 vanilla bean, split lengthwise and seeds scraped and reserved
  • 4 large egg yolks
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • Garnish: fresh raspberries and mint AND LAVENDER.


1.  Preheat oven to 325°.

2.  Place 8 (2.75-ounce) ramekins in a deep baking dish.

3.  In a small saucepan, heat cream and reserved vanilla bean seeds over medium-high heat until very hot. (Bubbles should appear around edges of saucepan.)

4.  While cream is heating, combine egg yolks, sugar, and salt in a medium bowl, and whisk until light in color. Temper egg yolks by adding a small amount of hot cream, whisking constantly. Continue to add hot cream, whisking constantly. Pour mixture into prepared ramekins.

5.  Fill baking dish with water halfway up sides of ramekins.

6.  Bake until just set, 30 to 35 minutes. (A slight jiggle in the center is fine.) Remove ramekins from water bath, and let cool completely.

7.  Cover ramekins with plastic wrap, being careful wrap does not touch surface of crème, and refrigerate for 4 hours.

8.  Garnish with fresh raspberries and lavender.

9.  Serve cold.


Make Ahead-Tip: Vanilla Bean Pots de Crème can be made up to 2 days in advance. Store, covered, in the refrigerator.



Port Salut and Fig Phyllo Cups


  • 1 (1.9-ounce) package mini phyllo shells (15 shells)
  • 3 ounces Port Salut cheese*
  • 8 teaspoons fig preserves
  • Garnish: fresh lavender


1.  Preheat oven to 350°.

2.  Line a rimmed baking sheet with parchment paper.

3.  Place phyllo shells on prepared baking sheet. Set aside.

4.  Cut cheese into 15 equal pieces. Place a piece of cheese in each phyllo shell.

5.  Bake only until cheese melts, 3 to 5 minutes. Immediately divide fig preserves among phyllo cups, spreading to cover cheese.

6.  Garnish with lavender

7.  Serve immediately.


*Port Salut is a mild, soft French cheese. If it is not available, another cheese, such as Brie, may be substituted.


Goat Cheese, Lavender, and Honey Mini Cheesecakes


  • ¾ cup graham cracker crumbs
  • ⅓ cup plus 1 tablespoon sugar, divided
  • 3 tablespoons salted butter, melted
  • 4 ounces cream cheese, at room temperature
  • 4 ounces goat cheese, at room temperature
  • 1 tablespoon heavy whipping cream
  • 3 teaspoons all-purpose flour
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ teaspoon culinary lavender
  • Garnish: honey and fresh lavender blossoms


1.  Preheat oven to 350°.

2.  Lightly spray a 12-well mini cheesecake pan with removable bottoms with nonstick cooking spray. Set aside.

3.  In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide crumb mixture evenly among wells of prepared pan, pressing firmly to create a level base.

4.  Bake until light golden brown, 6 to 8 minutes. Let cool completely.

5.  In a medium mixing bowl, combine cream cheese, goat cheese, and cream. Beat at medium speed with an electric mixer until smooth. Add remaining 1⁄3 cup sugar, flour, and vanilla extract, beating until incorporated. Add egg and lavender, beating until incorporated. Divide mixture evenly among wells of prepared pan.

6.  Bake until cheesecakes are set and slightly puffed, 10 to 11 minutes. Let cool completely.

7.  Wrap pan well with plastic wrap, and refrigerate for at least 8 hours.

8.  Remove cheesecakes from pan.

9.  Garnish each with a drizzle of honey and with fresh lavender blossoms.



Rose Lavender Honey Iced Lattes

These Rose Lavender Honey Iced Lattes are sweetened with a honey simple syrup made with dried lavender and rosebuds! The simple syrup is free of refined sugar and gives the most beautiful floral sweetness to these lattes. They're an incredibly delicious treat to brighten up your mornings or summer afternoons!

Prep Time 10 minutes



For the rose lavender honey simple syrup

  • 3/4 cup water
  • 3/4 cup honey
  • 1/4 cup dried culinary lavender
  • 1/2 cup dried rosebuds

For the latte

  • 1 tablespoon rose lavender honey simple syrup
  • 1 shot of espresso
  • 1/2 cup whole milk
  • crushed ice
  • fresh rose petals or lavender for garnish, optional


rose lavender simple syrup

1.  In a medium saucepan, bring the water, honey, lavender, and rosebuds to a boil. Once boiling, stir for 10 seconds, remove from heat, and stir until honey is dissolved. Let cool completely. Once cooled, strain mixture through a fine mesh strainer into a container and discard lavender and rosebuds. Syrup will keep in a sealed container in the fridge for up to 2 weeks.


1.  Add the simple syrup to a glass. Fill glass with crushed ice. Pour the espresso shot over the ice, and top with milk. Stir really well to incorporate the syrup into the drink. Top with a fresh rose petal and/or a sprig of lavender if desired. Enjoy!

HF Arrangement 2



Feel the Chill!!!!

HF 23














                                                                     © Michelle Young 2012