Herb-Marinated Chevre with Lavender-Infused Honey
One 8-ounce plain chèvre log
2-3 stalks of lavender
1/2 cup honey
2 tablespoons lavender flowers, dried or fresh*
Herb-Marinated Chèvre:
1. Wash and pat dry the lavender stalks and place in the bottom of a shallow bowl or baking dish - this will serve as the mold for your chèvre.
2. Gently break and press the chèvre log into your mold. This works best if you allow the chèvre to come to room temperature first.
3. Cover the dish with plastic wrap and press it down so that it's in full contact with the surface of the chèvre. Refrigerate until ready to serve.
Lavender-Infused Honey:
1. Heat the honey in a small pot over low heat.
2. When the honey is warm, add the lavender flowers and cook over very low heat for 20 minutes to release the lavender's essential oils.
3. If not used immediately, the infused honey can be stored indefinitely in a tightly sealed glass jar.
Pulling it all together:
1. Remove the plastic wrap on the chèvre and flip the mold upside down onto a serving plate - the chèvre will slide right out.
2. Drizzle with lavender-infused honey and enjoy as a spread!
*Note: If you're using dried lavender flowers, do not use any that have been purchased in a craft store - they are not food grade and may have been sprayed with chemical preservatives. Always purchase your lavender flowers in a jar from the grocery store or farmers' market or dry your own from your garden!
Split Creek Farm and Spinning Spider Creamery are good local sources for great chèvre.
You can substitute other herbs for the lavender in this recipe - for instance, replace the lavender stalks and flowers with rosemary sprigs and whole leaves, or even lemon peel and zest.
