Register    Reset Password

Finding Inspiration in the Oddest Places

Submitted by: annwurden on February 26, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Finding Inspiration in the Oddest Places

Today inspiration came in the form of bread.

//

I am now living in a town that has a Great Harvest bakery and I must use restraint, needless to say I have a frequent flyer card with them. I LOVE their variety called Cinna Burst, especially made into french toast…..mmmmm…. …

Difficulty:

Ingredients

Directions

Today inspiration came in the form of bread.


I am now living in a town that has a Great Harvest bakery and I must use restraint, needless to say I have a frequent flyer card with them. I LOVE their variety called Cinna Burst, especially made into french toast…..mmmmm….

We also stocked up on some groceries the other day and bought a tub of blueberries. After handfuls and handfuls, maybe even a bowlful in there too, I was blueberried out and needed to do something with the rest.

I decided to make a compound butter with the berries, and heck might as well add some lavender… cause that’s what I do.

How to make Blueberry Lavender Butter:

I don’t keep track of amounts so this is approximate:

2 cups blueberries
1/4 cup water
2 Tablespoons honey
2 teaspoons culinary lavender (I’m using Royal Velvet)
1 stick butter

I put all ingredients, except butter, in a saucepan and simmered it until reduced by half. I put the lavender into a tea-ball straining spoon and used that to stir the blueberry mixture, leaving it in the pan to steep the whole time.


After the blueberry mixture was cool I blended it up with 1 stick of butter.


Then I put it into a zip-lock bag pushing it down in the bottom to form a log, and back in the refrigerator it went until firm.

After thoughts–I loved the lavender and blueberry combination and will definitely do that again in other venues. I should have used more honey, as the blueberries were not sweet enough. I also should have used unsalted butter to realize more of the flavor from the berries and lavender with out the salted distraction, however that was all I had in the house. I also had to refrigerate the blueberry mixture for a bit while I ran to a meeting. Upon returning I just dumped the cold berry mixture in with the room temp softened butter and it made it so the butter didn’t whip properly, a little too cold, I should have left it at room temp too.

All in all, YUM! Compound butters are scrumptious–sweet or savory!


Get the handy print page and save this to your recipe box here:
Blueberry Lavender Butter.


Ann blogs at Lavender Bundle.


Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
Read information here for Farm Bell blog submissions.


Want to subscribe to the Farm Bell blog? Go here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

8 comments | RSS feed for comments of this post

  1. 2-26
    6:58
    am

    That sounds fantastic! What a great idea, mixing blueberries and lavender!! I have to make this and maybe some other butters too. I might make all kinds of butters this summer! I am assuming that they freeze well?

    I have to get more lavender plants this year! I have only one small one right now and with all my plans for it, it’s not going to be nearly enough!

  2. 2-26
    8:16
    am

    Will someone please hand me a tissue, or towel, or something to mop the drool from my chin?

    Yummy!! Thanks for sharing this with us!

  3. 2-26
    8:27
    am

    Hum, this looks like my favorite color also, that makes it even more appealing.

  4. 2-26
    12:51
    pm

    Hi Ann! I didn’t know that you could cook with lavender! Do you get that same lovely scent when you cook with it? And blueberries, too? Yummmmers!

    P.S. We’re practically “neighbors!”

  5. 2-26
    2:17
    pm

    mmmmI love Lavender, specially in cookies.
    I might give it a try when the berries are ready to pick…after the 3 ft of snow melts..who is still blocking my view on anything.

    I had a lavender bush but it can’t stand our winters.

  6. 2-26
    7:52
    pm

    I love lavender in cooking. This looks delicious, and I thank you for the recipe!

    I once made tender little butter cookies with lavender and a nice lavender/lemon glaze. One person took one bite and declared that she was NOT going to eat something that tasted like she should have a bath with it.

    More for me, ya know?

  7. 2-27
    10:49
    am

    Do you grow your own culinary lavender? Why is there a difference? I’ve had lavender lemonade and the little butter cookies Kathi N tells about. They were wonderful. There is a local herb club that has a plant sale and serves goodies of this kind.

  8. 2-27
    5:26
    pm

    Hello all! Thank you for your questions and comments. Culinary lavender is just a name given to lavender that is palatable. Lavandula angustifolia or English Garden variety are mostly used in cooking. They tend to have a more floral, some even a citrus flavor. Many other lavenders are too strong, even camphorus, and you get the soapy strong taste. Every lavender has a different scent and taste, some palatable, some not. We grow Lavandula angustifolia, Royal Velvet for our culinary lavender, and that’s what is pictured.

    As for winter hardy lavender, it also depends upon the variety. When I lived in Montana I grew a lot of Grosso, which is very hardy, and also the Royal Velvet. Some varieties can handle cold winters, many can not. If you have a lot of snow, that’s good, if you have a lot of snow, wind, freeze, melt and over and over, that’s really hard on them.

    Compound butters can be sweet or savory, and freeze very well. Also, I’m made this blueberry/lavender combo and had it like a syrup.

    Lavender compliments many fruits. I’ve got many suggestions on my blog and facebook page. One I really like is to add lavender sugar to fresh cut strawberries and let them juice. I then add a spoonful and some of the syrup to a light white wine, such as a Sauv Blanc or bubbly Prosecco – YUM!

    Enjoy!!

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!