Comments on: Cornbread for Stuffing http://sarahscucinabella.com/2006/11/29/corn-bread-for-stuffing/ Recipes for Home Cooking Tue, 21 May 2013 20:58:16 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Sarah http://sarahscucinabella.com/2006/11/29/corn-bread-for-stuffing/#comment-263 Sarah Thu, 30 Nov 2006 13:14:00 +0000 http://sarahscucinabella.com/?p=269#comment-263 I first tried lavender in a salt mix I picked up on sale. It worked so well that when I saw lavender being sold on its own at a food event, I purchased it.

I use dried lavender, though I would love to try working with the fresh sometime. So far, I have used it mostly in breads (my husband loves it in white bread – grind it in a spice or coffee grinder first for the best distribution). I’ve also sampled it in a few recipes (one for tilapia with good success, I will be posting the recipe after a little more tweaking).

The key to using lavender is moderation – it’s very pungent, so a little goes a long way.

Good luck!

]]> By: Husband http://sarahscucinabella.com/2006/11/29/corn-bread-for-stuffing/#comment-262 Husband Wed, 29 Nov 2006 17:23:00 +0000 http://sarahscucinabella.com/?p=269#comment-262 Couldn’t agree more about cornbread and stuffing. To me, cornbread is the default for stuffing. But that’s not what got me to do a double take when I read the recipe, I have to ask because I’ve never used it myself… lavender! I’ve seen it used, I’ve smelled it, and tasted it. But here seems so interesting… what else have you used it in? Do you use fresh or dry?

I’m heading to the grocery to work on another recipe, so I’ll have to peek around and see if I can find some of my own to play with. Thanks for the idea and I’ll keep you posted on my experiments.

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