CRÈME BRULEE

• 9 egg yolks
• 3/4 C. sugar plus 6 tsp
• 1 qt. Heavy cream
• 1/2 tsp. Jardin du Soleil Culinary Lavender*, ground in mortar and pestle or spice grinder
• 1/4 C. chopped semi sweet chocolate

1. Preheat oven to 325 degrees. In a large bowl, whisk together egg yolks and 3/4 C. sugar until pale yellow and thick. Pour cream into medium saucepan over low heat. Bring cream to barely a simmer. Remove from heat and add to yolks, a little at a time to temper and blend the mixture without cooking yolks, whisking often.
2. Divide custard into 6 ramekins or individual sized tart pans, about 3/4 full each. Place in a 9 X 13 baking dish filled with water to cover each ramekin halfway up the sides. Bake in middle rack of oven 20 minutes.
3. Remove from oven and divide lavender and chocolate evenly among the ramekins, swirl into each partially set custard with a butter knife and return to oven for an additional 20 to 25 minutes, until lightly brown and set in center.
4. Remove from oven and let sit on rack in baking dish until room temperature, about half an hour.
5. Remove ramekins from water bath and transfer to refrigerator for at least 2 hours.
6. Before serving, sprinkle 1 tsp. of sugar on each ramekin. Using kitchen torch held 2 inches from top, brown sugar on top of each Crème Brulee, forming a hard caramel crust. Let sit 2-5 minutes before serving.

 LAVENDER CHAMPAGNE COCKTAIL

• 1/2 teaspoon Jardin du Soleil Lavender Honey
• 1/2 oz. Cointreau
• 'Brut' Champagne

1. Mix Lavender Honey and Cointreau in champagne flute, add champagne and mix for a delightful champagne cocktail.
2. Enjoy!

LAVENDER POTATO & LEEK SOUP

• 4 slices bacon
• 3 large leeks, white part only
• 2 cloves garlic, minced
• 6 medium potatoes, peeled and diced
• 6 C. stock or water
• 1/2 C. heavy cream
• 1/2 C. milk
• 1 1/2 tsp. Jardin du Soleil Herbs de Provence*
• 1/2 tsp. Jardin du Soleil Culinary Lavender*, ground in mortar and pestle or spice grinder
• Salt and pepper to taste

1. Wash leeks well to remove any sand, chop and set aside
2. Cook bacon in soup pot until crisp. Remove to drain on paper towels. Crumble and reserve.
3. Add leeks to bacon fat and gently sauté until leeks are very soft, about 7- 10 minutes. Add garlic, potatoes and water or stock to leeks and simmer until potatoes are soft, about 20 minutes.
4. Using immersion blender, food processor or blender, puree soup until smooth and return to pot. Add cream, milk, crumbled bacon, Herbs de Provence and lavender and re-heat until hot but not boiling.
5. Salt and pepper to taste and serve immediately.

LAVENDER LIMEADE

• 6 cups water
• 1 3/4 cups sugar
• 1/4 cup dried lavender or 1/3 cup fresh lavender flowers
• 1 tsp. grated lime zest
• 1 cup (~8 limes) fresh-squeezed lime juice and lime slices (optional)

1. In a 2 qt. Saucepan, combine 2 cups water, sugar, lavender and lime zest. Bring to boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves. Remove pan from heat and let syrup stand for 10 min. Strain and discard lavender
2. In large pitcher, stir syrup, lime juice and the remaining 4 cups water. Serve over ice, with lime slices if desired. We serve it all summer!!

PORK TENDERLOIN

• 1 T. olive oil
• 2 T. sherry or white wine
• 1 T. brown sugar
• 1/4 C. Jardin du Soleil Lavender Honey*
• 3 T. Dijon Mustard*
• 1 crushed garlic clove
• 1 Pork Tenderloin
• Salt and pepper

1. Preheat oven to 375 degrees. Salt and pepper tenderloin and, in heated skillet, brown lightly on all sides in 1 T. olive oil. Place browned pork in baking dish.
2. Combine next 5 ingredients, blending well with fork or whisk. Brush on tenderloin and place, uncovered, in oven. Baste with remaining marinade every 5 to 10 minutes until done, about 1 hour or until internal temperature reads 165 degrees with instant read thermometer.
3. Let meat rest 10 minutes before slicing.