Title: Cheddar fondue with lavender and savory
 Categories: None
      Yield: 1 Servings
 
      2 c  Milk (I used nonfat)
    1/4 c  Dried lavender
      2 tb Flour
      2 tb Butter
      2 c  Sharp cheddar
      2 tb Chopped fresh savory (I used
           -about 1-1/2 t. dried)
      1 tb Tabasco sauce
           Salt, pepper, lemon to taste
 
  1) Heat the milk to a boil and add the lavender. Allow to infuse off
  the stove for 30 minutes. Strain out the lavender.
  
  2) Heat the butter until it foams and then whisk in the flour. Cook
  over a medium flame stirring constantly until the roux is golden
  grown and gives a smell of toasted nuts. Cool and reserve.
  
  3) Bring the infused milk back to a boil and whisk in the cooled roux.
  Continue to whisk until the milk boils and thickens. Stir in the
  grated cheese. When the cheese is melted and smooth, add the savory
  and the Tabasco (yes, a whole tablespoon). Taste and adjust the
  seasoning with salt, pepper and lemon.
  
  4) Serve hot with bread, apples and pears.