Holiday Recipes

Try these simple and delicious recipes using our herb blends and culinary lavender. 

Appetizer

This is served at our festival and is a crowd favorite and so simple to make.

Cracker Spread

8 ounce tub whpped cream cheese, 1/4 cup mayonaise, 1 to 2 garlic gloves crushed, 1 tsp Herbes de Provence (finely ground), salt and peeper to taste.  Mix thouroughly; adjust taste; serve with crackers or veggies.

Main Dishes

Herbes de Provence or Herbes de Concho Turkey

I make my turkey this way every Thanksgiving and the butter/herb mixture under the skin makes the turkey breast stay moist.

Ingredients

• 4 tablespoons (1/2 stick) butter, room temperature
• 3 tablespoons dried Herbes de Provence or Herbs de Concho
• 1 tablespoon coarse kosher salt
• 1 turkey 14 to 16+ pounds

Directions

1. Place butter, herbes de Provence, and salt in small bowl; mash with fork until blended to thick granular paste.
2. Starting at neck end of the turkey, carefully run fingers under the breast skin to loosen. Rub herb-seasoned butter on turkey under loosened skin and on outside of the turkey.
3. Cook turkey as directed on turkey packaging.

Herbes de Provence Prime Rib

Ingredients

• 4 pounds prime rib roast 
• 1/4 cup unsalted butter, softened 
• 1 tablespoon freshly ground black pepper 
• 1 teaspoon Herbes de Provence 
• kosher salt 

Directions

1. Place rib roast on a plate and bring to room temperature, about 4 hours.
2. Preheat an oven to 500 degrees F (260 degrees C).
3. Combine butter, pepper, and Herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
4. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

Footnotes

Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.

Herbes de Concho Pork Roast

Ingredients

• 2 tablespoons Herbes de Concho
• 1 tablespoon onion powder
• 1 tablespoon light brown sugar 
  
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon crushed garlic
  
• 2 1/2 pounds pork loin roast, rinsed and patted dry
• Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

In a small bowl, stir together Herbes de Concho, onion powder, light brown sugar, olive oil, lemon juice and garlic. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture.Place roast in oven and reduce heat to 350 degrees F. Roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.) Remove from oven, cover with foil and let rest for 10 minutes before slicing.

Dessert

Lavender Honey Ice Cream

This home made ice cream is sweetened by lavender infused honey. If you have leftover ice cream, place it in your freezer and it will not harden up like a rock. The honey in the mixture keeps the ice cream soft. 

Make this home made Lavender Ice Cream to serve alongside your favorite pie or skip the pie and serve the ice cream topped with caramel or chocolate sauce.

Ingredients

• 1 cup whole milk
• 2 cups cream
• 2 tsp Culinary Lavender
• ½ cup lavender honey or lavender-infused honey (see recipe below)
• 1 tsp vanilla
• 3 egg yolks
• Pinch of salt

Directions

1. In a medium saucepan, heat the milk, cream, lavender honey, culinary lavender buds & vanilla to a simmer.
2. In a small bowl, stir together the yolks.
3. When the milk mixture is simmering, stir about ½ cup of the hot milk to the yolks, stirring constantly.
4. Add the hot yolk mixture back to the pan, add salt & heat over medium-low heat, stirring, until the mixture thickens, 3-4 minutes.
5. Strain to remove lavender & any cooked bits of egg.
6. Chill in the refrigerator then freeze in an ice-cream maker.

Lavender Infused Honey

Also delicious on toast, biscuits, scones, & with goat cheese.

Ingredients

• 1 cup honey
• 1/4 cup dried Culinary Lavender

Directions

1. Combine honey & dried lavender buds in a jar.
2. Securely cap & let sit out for about one week.
3. Turn the jar upside down daily.
4. After one week, remove the lavender buds by straining through a cheeee cloth into a clean jar.