Friday, April 25, 2008

Recipe Collection

A few recipes from the kitchen at Clear Creek Lavender

Lavender Rubbed Salmon

Salmon filets
Extra Virgin Olive Oil
Clear Creek Lavender Salt
Purchase two salmon fillets at your local market. Finger each fillet with a bit of extra virgin olive oil and place on a baking sheet covered with aluminum foil. (The skin of the fish will adhere to the foil when you remove the fillet.) Sprinkle a teaspoon of lavender salt on the fish. Sometimes I add either rosemary or coriander. Cook for ten minutes, or until the center is no longer translucent.

Lavender Roasted Potatoes

Small golden potatoes
Extra Virgin Olive Oil
Clear Creek Lavender Pepper
Red Pepper flakes
Select six small golden potatoes. Finger the potatoes with extra virgin olive oil. Slice them, almost cutting completely through the potato but leaving enough attached on the bottom to allow the potato to splay open a little. Place them cut side up in a baking dish. Combine lavender pepper and red pepper flakes. Sprinkle these over the potatoes and bake until golden.

Lavender Cookies

1 cup granulated sugar
½ cup Clear Creek Lavender Sugar
2 tsp cream of tartar
2 eggs
1 cup soft butter
1 tsp baking soda
¼ tsp salt
2 ¾ cups flour
Mix sugar, half of lavender sugar, butter, and eggs. Stir in cream of tartar, baking soda and salt. Mix in flour. Drop dough by teaspoonfuls (one oat a time) into a bowl of remaining lavender sugar and coat. Place 2 inches apart on an ungreased cookie sheet. Bake at 350F until edges are golden.

Lavender Blueberry Vinaigrette

¼ cup cooking sherry splash of white wine vinegar
½ cup fresh blueberries
¼ cup olive oil
2 Tablespoons Clear Creek Lavender Sugar
Add all ingredients to blender and blend until berries are liquid. Pour into curette. Great over butterhead lettuce with sliced apples or peaches, and walnuts.

Chilled Cucumber Soup with Lavender

1 Armenian Cucumber, cubed
½ cup Plain Yogurt (unflavored)
1 + Tablespoon Extra Virgin Olive Oil
½ Tablespoon Clear Creek Lavender Salt

Cube cucumber and put in blender with olive oil and yogurt. Blend until smooth, add lavender salt and pulse briefly. Pour into small bowls and chill several hours. Just before dining swirl a teaspoon of olive oil in the center of each serving.

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