Lavender Brie with Macadamia Nuts


Lavender Brie with Macadamia Nuts

While the Shaker’s were the first to grow and sell lavender in America during the 1700s, lavender’s history began 2500 years ago across oceans and seas. In Egypt, lavender was part of the mummification process. The Greeks used the plant medicinally, the Romans grew and processed it into soaps and perfumes, and, during the Great Plague of the 17th century, the English used it as a remedy. Its lovely blueish purple whorled flowers and delicate stalks are intoxicating and sedating (literally). Lavender, a member of the mint family with notes of lemony citrus, a hint of rosemary, and an earthiness and otherworldliness all its own, is a sensory stimulator. A culinary treat processed by bees, lavender is the essential ingredient of monofloral honey and, used judiciously in the kitchen, combines to create a lovely, seductive taste that pairs beautifully with buttery, subtly sweet macadamia nuts and creamy brie cheese.



9 Ounce Wheel Brie

2 Tablespoons LAVENDER HONEY


1 /3 cup Macadamia Nuts, chopped


Maldon Sea Salt Flakes 



1. Preheat the oven to 400 degrees F.

2. Place the brie in a small OVEN PROOF BAKING DISH.

3. Place the macadamia nuts into a SMALL SKILLET and place in the oven until golden, about 3 minutes. Remove from oven and set aside to cool the nuts.

4. Put the honey in a small dish and microwave for 20 seconds in order to thin the honey.

5. Add the lavender syrup to the honey and stir to combine. Toss the macadamia nuts into the mixture to coat.

5. Pour the honey and nut mixture over the wheel of brie.

6. Sprinkle with the culinary lavender and place in the oven for 8 to 10 minutes, or just until the brie starts to ooze.

7. Finish with a sprinkle of sea salt flakes and serve immediately.

serves 4


Kitchen Notes

To make homemade lavender syrup, combine 1 cup of cold water, 1 cup sugar, and 1 tablespoon lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove the pot from the heat and let the syrup steep for 30 minutes. Pour the syrup into a sterilized glass jar through a mesh strainer to remove blossoms. Let cool before refrigerating for up to two weeks. Use only the blossoms from a lavender plant such as Munstead or other English variety cultivated specifically for culinary use (otherwise the syrup will smell heavenly but taste like soap).