LCBO Food & Drink Summer 2016

SEASONAL  SWEET ON LAVENDER

England’s Queen Elizabeth I had a penchant for a preserve made with lavender, and lavender-spiked herbes de Provence is the darling of southern French cuisine, appearing on grilled meats and in vegetable stews. Versatile lavender works well in all kinds of recipes, but we love its floral aroma and flavour best in sweet treats.

PURPLE POWER When experimenting with lavender in the kitchen, remember that a little of the pungent herb goes a long way. To avoid your food tasting like a bath bomb, check out these tips: ➤ Only buy culinary lavender so you know it’s safe to eat and has good flavour. Choose dried lavender packaged by a major herb producer, such as McCormick or, if buying lavender from a farm, ask if it’s suitable for cooking. To find a farm near you that sells culinary lavender, visit ontariolavenderassociation.org. ➤ To grow your own culinary lavender, look for the name Lavandula angustifolia on the label. This variety has the sweetest scent and mellowest flavour. Other varieties can taste medicinal. ➤ To dry lavender, harvest the stems when the flower buds are still closed. Tie in bunches and hang, blooms down, in a cool, dark, well- ventilated spot until thoroughly dried. Rub the buds from the stems with your fingers and store in an airtight container in a cool, dark place for up to six months. ➤ To add subtle lavender flavour to grilled meat or poultry (it goes particularly well with lamb and chicken), toss some fresh or dried laven- der stems directly on the hot coals. ➤ When garnishing with lavender sprigs, pick sprigs from your own garden or buy organic lavender to ensure it’s food-safe.

LAVENDER-RASPBERRY MOJ ITO recipe on page 154

36  FOOD & DRI NK SUMMER 2016