I recently received a sample of Keys Creek Lavender Jelly, made at Keys Creek, San Diego county's only USDA Certified Organic lavender farm. (They also make lavender honey, lavender salt, and much more.) It is spectacularly delicious drizzled it over vanilla ice cream, with a delicate floral flavor and ambrosial scent. I can't wait to try this recipe for Lavender Honey Marinade from chef Kate McAloon, who's currently working on a lavender cookbook with the farm's owner.
Makes about 4 cups / This fragrant tangy marinade works great with meat, poultry, seafood and tofu. I also love it instead of ketchup as a sauce on burgers and fries, or mix 1/4 sauce with 1/2 mayonnaise for a delicious Lavender Aioli. Kids really like it too! It's sure to please at your summer BBQ's and parties.
1/2 cup Keys Creek Lavender Honey
1/2 cup Keys Creek Lavender Jelly
1/2 cup brown sugar
3/4 cup olive oil
1 can (6 oz.) tomato paste
1 cup fresh lemon juice
3 cloves garlic (crushed)
1 tsp. herbes de Provence
1 tsp. Key Creek Culinary Lavender
1/4 tsp. lemon zest
1 1/2 tsps. Keys Creek Lavender Salt
1/4 tsp. fresh ground pepper
Mix all ingredients together well. Refrigerate. It is best if you have time to chill overnight, but you can also use it right away as a marinade or a sauce. Refrigerate for up to a week or freeze for up to 3 months.