Several years ago, my husband and I went for a vacation in Vaucluse, in the heart of Provence. Exploring the small back-roads of the sun-drenched countryside soon became our favorite activity. On one such drive we stumbled upon fields of lavender. As the air filled with the intoxicating fragrance, we rolled down our windows to breathe in as much as we could.
To my delight, we also found a lavender farmer who had set up shop right in the center of a nearby village, selling dried lavender bunches of all sizes. I purchased enough of them to fill an entire suitcase, and wondered how I would clear customs undetected! But I was drunk off the scent of lavender, and ready to take a chance.
As it turns out, I had no problems with U.S. customs. I arrived home inspired not only to hang sachets of the gorgeous blossoms in every closet, but also to cook with them. Since then, lavender has made an appearance in several of my recipes – like this lavender-infused honey that’s incredibly delicious drizzled over Greek yogurt or gelato; my own Herbes de Provence blend, dried every fall using the herbs in my garden… or today’s lavender syrup!
Here the fragrant syrup is served with fresh figs and an irresistibly light, lemony cheesecake. This heavenly dessert never fails to transport me back to the stunning lavender fields of Provence.
Enjoy this bite-sized demo!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.