Ingredients
Lavender stems and flowers
1 cup honey
Preparation
Place the lavender and honey in a small saucepan and warm for just a few minutes over medium heat (or heat on low in a microwave for about 1 minute). Remove from the heat and let steep for about an hour, then strain (rewarm it a little to make it easier to pour). Store the honey in a bottle or jar with a tight-fitting lid. You will need only a little for the aïoli, but it will keep and is good on biscuits and swirled into hot tea.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
