Have fun in the kitchen with our unusual products. The following recipes are just some starting suggestions.  Be adventurous!

Lavender Syrup Recipes

Lavender Martini

  • 3 oz. vodka
  • 1 oz. Sledding Hill Lavender Syrup
  • Squeeze of lemon

Shake with ice and strain into martini glass. Garnish and serve. Note: if you use Ironworks vodka, this is called an Iron Sled.

Lavender-Cranberry Soda

  • 2 oz. Terra Beata unsweetened, undiluted pure cranberry juice
  • 1 oz. Sledding Hill Lavender Simple Syrup
  • 6 oz. sparkling water

Combine ingredients and stir. Vodka or gin may be substituted for some of the sparkling water, if desired.

Scotian Riviera

  • 2 oz. vodka
  • 1 oz. Sledding Hill Lavender Simple Syrup
  • 1 oz. Amaretto
  • 6 oz. tonic water
  • 2 oz. fresh squeezed lemon juice

Combine ingredients and stir. Add ice. Serves 2. For 'Scotian Riviera' authenticity, serve in a Nova Scotian Crystal single malt scotch glass -- Annapolis pattern

Sledding Hill Lavender Tonic

  • 1-1/2 oz. gin
  • juice of 1/2 lemon
  • 3/4 oz. Sledding Hill Lavender Simple Syrup
  • 3 oz. tonic water

Mix first three ingredients in a glass with ice. Add more ice and top with tonic water. Garnish with citrus wedge. Sip while lavender shortbread bakes in the oven, the wood fire blazes, and the snow swirls outside... or just sip it anytime.

Lavande Étincelle (Lavender Spark)

  • 1-2 tsp Sledding Hill Lavender Simple Syrup
  • 6 oz. sparkling wine

Add lavender simple syrup to champagne flute. Top up with sparkling wine. Enjoy the layered look, then stir. A great way to celebrate after shoveling snow... or any time at all.

Sledding Hill Lavender Lemonade

  • juice of one lemon
  • 1/4 C Sledding Hill  Lavender Simple Syrup
  • 2 C water

Combine ingredients. Add ice and garnish.

Lavender Chocolatini

  • 2 oz. vodka
  • 1 oz. white creme de cacao
  • 1/2 oz. Sledding Hill  Lavender Simple Syrup
  • 1/2 oz. fresh lemon juice

Combine ingredients with ice in a cocktail shaker. Shake and strain into martini glass.

Lavender Salad/Vegetable Dressing

This recipe was contributed by Wyllow at Widdershins Crafts

  • 2 TBsp Olive Oil
  • 1 TBsp Balsamic Vinegar
  • 1 TBsp Lavender Simple Syrup
  • Salt and Sledding Hill Lavender Pepper

Dress salad greens or steamed vegetables with this easy and delicious dressing. We substituted red wine vinegar for the Balsamic and added 1/4 tsp of grated ginger to this recipe and tossed steamed carrots in it.

Late Summer Fruit Grunt with Lavender Whipped Cream

This recipe appears in the blog: Yours truly, G

 

Lavender Sugar Ideas

Sledding Hill Lavender Cheesecake

  • 2 C crushed graham crackers
  • 1/2 C melted butter
  • 4 (8 oz) packages cream cheese
  • 1-1/2 C Sledding Hill Lavender Sugar
  • 3/4 C milk
  • 4 eggs
  • 1 C sour cream
  • 1/2 T vanilla extract
  • 1/4 C all-purpose flour

Preheat oven to 350 F or 175 C.  Grease a 9-1/2 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with Lavender Sugar until smooth. Blend in milk and then incorporate eggs, one at a time. Mix in sour cream and vanilla and flour until smooth. Pour into prepared crust.

Place on center rack in preheated oven.  On lower rack, place a cake pan with 2 C water in it. Bake for 30 min. then reduce heat to 325 and bake another 30 min.  Turn off oven, open door slightly and allow cake to cool in oven for 1 hour to avoid cracking

Remove and allow to finish cooling on counter. Then, chill in refrigerator to fully set and serve. Try adding a topping of berries macerated in Sledding Hill Lavender Sugar or Lavender Simple Syrup.

Easy and elegant!

 

Lavender Angel Cookies

These light, buttery cookies have a subtle lavender flavour. They are perfect with tea or coffee anytime. Combine with our Chili-Vanilla Devil Cookies for a fun holiday cookie platter.

Ingredients:

  • 1 cup Butter
  • 1 cup Sledding Hill Lavender Sugar
  • 1 Egg
  • ½ teaspoon Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • Pinch of salt (omit if using salted butter)

Preheat oven to 325 F. In a large bowl, cream together the butter and sugar. Mix in the egg and vanilla extract.

In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Sift this into the butter mix and combine well.

Pinch off small portions of dough and roll into balls. Place these on a cookie sheet allowing for spread during baking. Press each ball flat with first two fingers held together (the cookies should look like flattened rounds with a ridge up the middle). Bake at 325 F for 12 to 15 minutes. Remove the cookies to a cooling rack once done. Yield size depends on the size of cookies you make. Approximatey 55 cookies.

 

Sledding Hill’s Lavender Vanilla Caramels

Equipment required: Candy Thermometer, Medium saucepan (preferably with heavy bottom for even heat), ovenproof baking pan (9” x 13”). We use Pyrex.

Ingredients:

  • 2 cups Sledding Hill Lavender Sugar
  • ½ cup Corn Syrup
  • 1 ½ cups Cream (Coffee Cream is ideal, adding a bit of Whipping Cream provides extra richness)
  • 4 Tablespoons Butter
  • ¾ teaspoon Vanilla Extract

Thoroughly grease an ovenproof baking pan, and set aside.

In a medium sized saucepan, cook the first four ingredients over medium-high heat, stirring steadily to prevent burning,  until you reach the firm ball stage (246 F on Candy Thermometer).

Remove from heat and stir in the vanilla extract. Pour the liquid caramel into the buttered baking dish, spreading it out. Allow to thoroughly cool before cutting into small squares, wrapping them in waxed paper. Store in an airtight container. These candies do not store well over long periods (atmospheric moisture causes the sugars to re-crystallize over time), so they are best enjoyed within a week or two.

 

Sledding Hill Lavender Shortbread

These delicious, buttery shortbread cookies are a treat any time of year.

Ingredients:

  • 3 ½ cups All Purpose Flour
  • ½ cup Corn Starch
  • ½ teaspoon Salt
  • ½ teaspoon finely grated and chopped Orange Zest
  • 1 pound Butter (softened)
  • 1 cup plus 2 Tablespoons Sledding Hill Lavender Sugar

Preheat the oven to 300 F.

Mix the flour, corn starch, salt, and grated orange zest together in a bowl and set aside.

In another larger bowl, mix together the butter and Lavender sugar, just until thoroughly combined (do not whip or blend to the point of greasiness).

Gradually add the flour mixture to the butter/sugar. Knead it together until it comes together in a smooth ball, leaving the sides of the bowl clean.

Line a cookie or jelly roll tray (11“  x 17” external, 10”x 15” internal measurements) with parchment paper.

Press the dough out to evenly fill the tray. Score the top lightly, marking out the size and shape of the cookies you wish to have (we manage to get 75 cookies measuring 1” by 2” out of each tray). Prick the top of each cookie with a fork.

Bake in a 300 F oven for no more than one hour. Remove the tray from the oven, and allow it to rest for 5 minutes. Score the cookies more deeply along the original lines, then cut them apart, and let cool on a rack.

Store  the cookies in an air tight container.

 

Lavender Pepper Ideas

Use any place you would use black pepper.  Try it on eggs, in a salad, on red meat, fish, potato dishes, or with honey on toast.

Put it in a spice mill to get a finer grind and add some balsamic vinegar. Toss fresh strawberries in it and let them macerate for 30 minutes or more. Serve over vanilla ice cream!

Try adding it to poaching liquid for vegetables or fish or sprinkle some in the water when cooking rice, couscous, or grains like quinoa, bulgur, or barley.

Roast Pork or Beef with Chili and Lavender Pepper

Combine 1 Tbsp each of: coarse salt, Sledding Hill Lavender Pepper, and Sledding Hill Chili-Lemon Sugar into a bowl. Mix and use to coat a roast beef or pork.  Roast the meat according to your preferred method.  We like to start with very high heat and then reduce to a low temperature until desired internal temperature is reached.

In the case of a rib roast with a thick fat cap, we score the fat deeply in a diamond pattern before applying the spice mix above. The spices flavour the fat wonderfully and the rendered fat drips through the cuts, flavouring the meat underneath.

White Wine Poached Haddock with Lavender Beurre Blanc

The sauce is the star of this dish.  It is amazing with white fish such as haddock or sweet shellfish like lobster.  It brings all the flavour and calories that your dish needs!  Just prepare a simple poached fish in white wine or water with plain brown rice and steamed vegetables and serve with this sauce, adapted from epicurious.com.

These proportions make enough sauce for two.

  • 1 or 2 tsp Sledding Hill Lavender Syrup (depending on the sweetness you desire)
  • 2 Tbl dry white wine
  • 1/4 cup white-wine vinegar
  • 2 Tbl finely chopped shallot
  • 1/3 cup heavy cream
  • 1/4 tsp salt (not necessary if already using salted butter)
  • 1 tsp Sledding Hill Lavender Pepper, or to taste
  • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled

Boil wine, vinegar, lavender syrup and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 4 minutes. Add cream, salt, and lavender pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and lavender pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.

We recommend poaching your fish in water and white wine. Just get the water and wine simmering (enough liquid to submerge the fish – proportions are to taste).  Place the fish in the liquid and retrieve it as soon as it becomes opaque. For small pieces this can happen almost immediately.

Lavender Jelly Ideas

Try it alongside lamb or pork or with a sharp cheese. It’s also interesting with dark chocolate.

Chili-Lemon Jelly Ideas

Try it alongside pork or chicken, on buttered toast or with cream cheese.  Butter and cheese mellow the chili heat significantly, so adjust to taste. It’s also interesting with dark chocolate.

Chili-Lemon Sugar Ideas

Chili-Vanilla Devil Cookies

These light, buttery cookies have a definite kick! Great alongside vanilla ice cream. Mix with our Lavender Angel cookies for a “naughty and nice” cookie platter during the holidays.

Ingredients:

  • 1 cup Butter
  • 1 cup Sledding Hill Chili-Lemon Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • Pinch of salt (omit if using salted butter)

Preheat oven to 325 F. In a large bowl, cream together the butter and sugar. Mix in the egg and vanilla extract.

In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Sift this into the butter mix and combine well.

Pinch off small portions of dough and roll into balls. Place these on a cookie sheet allowing for spread during baking. Press each ball flat with first two fingers held together (the cookies should look like flattened rounds with a ridge up the middle). Bake at 325 F for 12 to 15 minutes. Remove the cookies to a cooling rack once done. Yield size depends on the size of cookies you make. Approximatey 55 cookies.

Roast Pork or Beef with Chili and Lavender

Combine 1 Tbsp each of: coarse salt, Sledding Hill Lavender Pepper, and Sledding Hill Chili-Lemon Sugar into a bowl. Mix and use to coat a roast beef or pork.  Roast the meat according to your preferred method. We like to start with very high heat and then reduce to a low temperature until desired internal temperature is reached.

In the case of a rib roast with a thick fat cap, we score the fat deeply in a diamond pattern before applying the spice mix above. The spices flavour the fat wonderfully and the rendered fat drips through the cuts, flavouring the meat underneath.

Dragonfly Inn Scallops - Toss fresh scallops in the sugar.  Coat them well. Then, sear them in a medium hot pan in a little butter.  Once the sugar has melted and caramelized, they are done. Spoon the sauce over them when serving.

Fruit Topping - sprinkle the sugar over tart berries, grapefruit or slightly underripe melon.

Cupcake Topping - sprinkle on top of chocolate cupcakes or brownies to add a little spice to the sweetness.

Cocktail Rimmer - use on the rim of a cocktail glass. Margaritas and Caesars are good candidates.

Chili-Lemon Syrup Ideas

Sledding Hill Pork Ribs

  • Spare Ribs (approximately 4 lbs)
  • Sledding Hill Warm Apple-Onion Relish (recipe below)

Preheat oven to 325 degrees F (165 degrees C).

Cut approximately 4 lbs. of ribs into serving sized pieces and place in a 9X13” baking dish. Pour Sledding Hill Warm Apple-Onion Relish with Chili and Lavender over ribs and cover with foil.  Place in oven and bake for 30 minutes.  Remove foil and bake an additional 30 to 40 minutes.

Sledding Hill Pork Chops

  • Pork Chops (approximately 6)
  • Sledding Hill Warm Apple-Onion Relish (recipe below)
  • 1 Tbl Sledding Hill Lavender Pepper
  • 1 Tbl Sledding Hill Chili-Lemon Sugar
  • 2 Tbl olive oil
  • salt to taste

Preheat oven to 400 degrees F (205 degrees C)

Blend equal portions (approximately 1 tablespoon of each) Lavender Pepper and Chili-Lemon Sugar in a small dish. Sprinkle salt and generously apply pepper/sugar mixture to both sides of approximately 6 pork chops.  Discard any that is leftover. (Note, to avoid waste, you can simply apply the 3 seasonings by eye – just use equal portions Chili-Lemon sugar and Lavender Pepper.

Brown pork chops on both sides in a medium-hot skillet with 2 tablespoons of olive oil. Just a minute or so on each side should do it. Remove chops to a 9x13 inch baking dish and de-glaze pan with Sledding Hill Warm Apple-Onion Relish with Chili and Lavender . Pour all the relish from the de-glazed pan over the chops and place in the oven until desired doneness is achieved. Serve chops smothered in relish.

We prefer pork that is still tender and slightly pink inside, so this only takes about 15 minutes in the oven for chops of medium thickness.  Note: In 2011, the USDA determined that modern pork does not need to be cooked to a higher internal temperature than beef does in order to be considered safe. They recommend an internal temperature of 145 degrees F. Health Canada guidelines may differ.

Warm Apple-Onion Relish with Chili and Lavender

A great way to flavour pork!

  • 1 onion chopped
  • 1-2 cloves garlic, minced
  • 2 apples, chopped
  • 2 Tbl olive oil
  • ¼ C Sledding Hill Chili-Lemon Syrup
  • ¼ C fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tsp salt
  • 1 tsp Sledding Hill Lavender Pepper
  • ¼ C soy sauce
  • 2/3 C water

In a medium saucepan, sauté apples, onion, and garlic in 2 tablespoons olive oil until tender. Add Chili-Lemon Syrup, lemon juice, soy sauce, mustard,  salt, Lavender Pepper, and water.  Stir and warm throughout. Taste and adjust lemon juice or syrup if necessary to the desired level of sweet/sour. (note: if it is too sweet and you don’t have more lemons, you can also use wine vinegar to balance the sweetness. Keep warm until serving.

 

Spicy Hot Chocolate

  • 1 Tbsp Fry’s cocoa
  • 1 Tbsp plain white sugar
  • 1 Tbsp Sledding Hill Chili-Lemon Syrup
  • 1 C hot milk or half and half.

Blend all ingredients except milk in a mug.  Stir in hot milk until all ingredients are dissolved.

Southwest Nova Martini

  • 0.5 oz Sledding Hill Chili-Lemon Syrup
  • 3 oz vodka (Ironworks Vodka preferred)

Shake with ice and serve very cold.

 

Aztec Chocolatini

  • 2 oz. vodka
  • 1 oz. white creme de cacao
  • 1/2 oz. Sledding Hill  Chili-Lemon Simple Syrup
  • 1/2 oz. fresh lime juice

Combine ingredients with ice in a cocktail shaker. Shake and strain into martini glass.

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