Lavender is underutilized in American cooking, but it is a wonderful flavor agent.
This delightful herb is related to mint and is popular in Europe, especially in French and Spanish cooking. I’ve always been a fan of the subtle, yet distinct flavor. It is slightly floral and can be incorporated into sweet or salty dishes.
It pairs beautifully with honey, lemon, peaches and strawberries, orange flavors, but is also nice with chicken or white fish.
The purple flower itself is beautiful so it’s a nice addition to a garden and easy to grow, but you can also find it at various farmers’ markets. I love fresh lavender, but you can substitute dried just reduce the amount you use by a third or more because dried lavender is more potent.
To use fresh lavender, simply pluck the pretty purple petals off the plant and use them in recipes.
Goat Cheese with Peaches, Honey and Lavender
1 baguette
8 ounces soft goat cheese
1 large ripe peach
Local honey
3-4 tablespoons fresh lavender flowers
Thinly slice the peach and set aside.
Slice the baguette into 1/3-inch slices. Spread goat cheese on each slice. Drizzle with honey. Add 1 slice of peach to each slice of bread and sprinkle lavender flowers on top. Serve immediately.
This delicious bites are wonderful with a sparkling wine.
Skinny Diping 