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This light and delicious dessert from Chef Kate McAloon is quick, easy and sure to become a favorite! It is served at *Keys Creek Lavender Farm and the recipe will be in their cookbook coming out later this year. The lavender adds a delightful flavor to the cake, but the recipe can be made without it. Just use regular honey and fruit preserves instead of the lavender jelly, but if using lavender you’ll be surprised at how great it is in dessert and other dishes! Chef Kate McAloon has used assorted berries in this recipe, but she also likes to use summer fruits as they come into the markets. You’ll have fun finding the ones you like the best. Please use organic ingredients whenever possible.

Lavender Angel Cake

Ingredients

1 angel food cake (Whole Foods Market has a healthier version)

½ cup *Keys Creek Lavender Jelly (1/2 a jar)

1 ½ cups whipping cream

2 Tablespoons *Keys Creek Lavender Honey

2 Teaspoons *Keys Creek Culinary Lavender (reserve 1 teaspoon of lavender for garnish)

Assorted berries (about ½ cup of each…sliced strawberries, raspberries, blueberries, and blackberries)

Fresh mint and fresh lavender sprigs (if you have some available for garnish)

Preparation

In a bowl or electric mixer whip the cream with the lavender honey and 1 Teaspoon culinary lavender. Set aside in the refrigerator. Slice the angel food cake in half (like an English muffin) and spread the lavender jelly on the bottom layer.

Then replace the top of the cake so it looks like a whole cake again. Cover the entire angel food cake with the whipped cream mixture.

Arrange the assorted berries on the cake. Get creative and have fun. Sprinkle with the remaining 1 teaspoon Culinary Lavender and some fresh mint. If you are lucky enough to have fresh lavender nearby use a few sprigs to garnish too.

Visit Chef Kate’s website (www.chefkatealiveandcooking.com) and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

*Visit www.KCLFARM.com for more information about the cookbook, to sign up for their newsletter, and order culinary lavender and other products.

Champagne Lavender Kiss Royal is an easy and festive drink for Valentine’s Day or anytime you feel like a refreshing drink! The original recipe is made with Champagne, but you can also use sparkling water or apple juice and leave out the liquor for a non-alcoholic version. If using sparkling water, you may need to add a little more pomegranate juice. Kids will love it and feel so special that you shared this with them. This recipe will be shared in Kate McAloon’s upcoming cookbook from *Keys Creek Lavender Farm. Both ways are delicious! Please use organic ingredients whenever possible.

Champagne Lavender Kiss Royal

Ingredients

1 Tablespoon Chambord or Cassis liquor per glass (*infused with lavender recipes below)

*1 Teaspoon culinary lavender

2 Tablespoons pomegranate juice per glass (well chilled)

Champagne (well chilled)

Colored sugar or regular sugar (to rim the glasses)

Lemon or lime wedge (for rimming glasses)

A few raspberries or pomegranate (seeds for serving)

Preparation

Rim the edge of a Champagne flute or festive glass with sugar by pouring a small amount of sugar on a plate. Then run the lime or lemon wedge around the rim of the glass. Dip the glasses in the sugar and shake off the excess on to the plate. Put the liquor and fruit juice in each glass and slowly fill with Champagne, sparkling water, or sparkling juice. You may have to stop for a moment and wait till it stops fizzing to finish filling the glass or it may bubble over. Add raspberries or pomegranate seeds and serve immediately.

*To infuse liquor (or fruit juice) with culinary lavender:

Take one cup liquor or fruit juice and add 1 teaspoon of culinary lavender (or less to taste) to the liquid. Set aside for at least an hour. Check to see if you can taste the lavender, if you can then strain well and it is ready to use in your cocktail. It may need a bit more time to bring out the flavors so check in 30 minutes and then strain. This infusion will keep refrigerated for at least a week.

Visit Chef Kate’s website (www.chefkatealiveandcooking.com) and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

*Visit www.KCLFARM.com for more information about the cookbook, to sign up for their newsletter, and order culinary lavender and other products.

The flavors of chocolate, orange and lavender come together beautifully in this recipe. It’s the perfect ending or beginning to a romantic evening. The original recipe comes from a wonderful cookbook, Staff Meals at Chanterelle’s. Chef Kate McAloon has added her own twists and thinks you’ll really enjoy them! The lavender is optional, but try it because it adds a depth of flavor to the cake. Please use organic ingredients whenever possible. Happy Valentine’s Day!

Chocolate Lavender Orange Cake

Ingredients

1 Pound semisweet chocolate (chopped or chocolate chips)

1 Cup butter

9 Large eggs (separated)

¾ Cup sugar (for egg yolks)

2 Tablespoons sugar (for egg whites)

1 Teaspoon orange juice

1 Teaspoon orange zest

1 Teaspoon culinary lavender (ground)

Powdered sugar (to decorate)

Lavender sprigs (optional for garnish)

Raspberries and blackberries (or other fruits in season for serving)

Whipped cream (for serving)

Preparation

Preheat oven to 325 degrees F. Spray a 9 inch round spring form pan (or choose a heart- shaped spring form pan or 4 small pans. It’s great for setting a romantic scene!) with organic non-stick spray. Melt the chocolate and butter in the microwave or use a double boiler. Remove from heat and set aside. Then beat the egg yolks with an electric mixer until very thick. Then gently add the egg yolks to the chocolate mixture and combine well. Beat the egg white and 2 Tablespoons of sugar until they form soft peaks. Then gently fold the egg whites into the mixture. Add the orange juice, orange zest and culinary lavender. Mix gently until well mixed. Pour mixture into the prepared pan and bake for 30 to 40 minutes until edges are firm but the center still jiggles. Cool the cake on a wire rack. Remove the sides of the pan. Dust the cake with powdered sugar mixed with a little ground culinary lavender. Garnish with berries, whipped cream and a sprig of lavender.

Visit Chef Kate’s website www.chefkatealiveandcooking.com and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

*Organic culinary lavender and other products available at www.keyscreeklavenderfarm.com.

These Blondies were featured on Gwyneth Paltrow’s Blog. Chef Kate McAloon has added lavender to the recipe giving it a delightful, healing herbal twist. The lavender is optional if you prefer to have them without or you can add just a little to a small amount of dough and bake separately in a ramekin to try it. This recipe will be included in a new lifestyle cookbook Chef Kate McAloon is co-authoring with Alicia Wolff, owner of the Organic Keys Creek Lavender Farm called “A Lavender Filled Life.” Using organic ingredient makes this delicious decadent treat healthier. Chef Kate has also made them gluten-free for clients by using a mixture or coconut, almond flour, and a little rice flour.

Lavender Blondies

Ingredients

1 Cup butter (room temp)

¾ Cup white sugar

¾ Cup brown sugar

2 Eggs

2 Teaspoons vanilla

2 Cups all-purpose flour

½ Teaspoon sea salt

½ Teaspoon baking powder

½ Teaspoon *culinary lavender (optional)

1 Cup shredded un-sweetened coconut

1 Cup white chocolate chips

¾ Cup small marshmallows

Preparation

Using an electric mixer combine butter, white sugar, and brown sugar together until creamy. You can also mix by hand if you are looking for a good workout. Add vanilla and eggs one at a time and mix well. In a separate bowl mix together flour, sea salt, baking powder, and culinary lavender if using. Then add the flour mixture to the batter slowly and mix well. If you are using an electric mixer add a little at a time because the flour has a tendency to fly everywhere. Add the coconut, white chocolate chips, and marshmallows and blend together. Put the mixture in a Med/LG baking pan sprayed with cooking spray. Bake at 350 for about 20 to 25 minutes then check and cover the Blondies loosely with foil that has been sprayed with non stick spray so the top does not burn and continue baking until the insides are a bit firm for about 15 minutes longer. They should still be a little soft and chewy inside when done. Let them cool and ENJOY!!!

Check out Chef Kate’s website www.chefkatealiveandcooking.com and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

*Organic culinary lavender and other products available at Keys Creek Lavender Farm.

Image By: Lauren Lemons

Yes – this little spray does it all! From lightly scenting your linens and sheets and freshening up the room to soothing sunburns and itchy bug bites, the Body, Room & Linen Lavender Spray from Keys Creek Lavender Farm is a household dream come true!

Lavender is used typically as a natural sleep aid, due to its’ calming properties, but it has a multitude of uses that make this essential oil a must-have in any home. Keys Creek Lavender Farm has developed a lovely spray made from Certified USDA Organic lavender essential oil and pure lavender hydrosol. It can be kept in the home, office, or car – anywhere you may need to experience the soothing attributes of lavender.

Mom’s” favorite use? Two or three sprays on the pillow before bedtime – creating a peaceful state of bliss as slumber beckons!

To learn more about the wonderful uses of lavender, or to order the Body, Room & Linen Lavender Spray, please visit www.keyscreeklavenderfarm.com.

*Company generously provided images and samples for this review.*

Gentle on baby’s delicate skin, and lightly scented with Lavender essential oil, this Lavender Baby Gel from Keys Creek Lavender Farm provides a calming bath experience for little ones! Paraben-free, the Lavender Baby Gel contains Organic Aloe Vera, Roman Chamomile essential oil, German Chamomile essential oil, and the Keys Creek Lavender Farm’s own Lavender essential oil. pH-balanced and extremely mild on tender skin – this is a wonderful choice for a cleansing and soothing bath gel!

To use, prepare baby’s bathwater, and pump a very small amount onto the washcloth or into your palm, work into a lather, and cleanse. Light and lovely, the scent of Lavender will fill the room!

To learn more about Keys Creek Lavender Farm in Valley Center, CA, or to order one of their many lavender-inspired products, please visit www.keyscreeklavenderfarm.com.

*Company generously provided samples and images for this review.*