Edible Flower Recipes

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Edible Flower Recipes

 

MORNING SUNSHINE MUFFINS 1-3/4 cups all-purpose flour 2 tsp. double-acting baking powder. ½ tsp. salt 1/4 cup granulated sugar 2 eggs 2 tbsp. melted butter 3/4 cup milk 3/4 cup chopped dates 2 tbsp. marigold petals, chopped Preheat oven to 425 degrees F. Sift together flour, baking powder, salt and sugar. In a separate bowl beat eggs. Mix in butter, milk, dates and marigold petals. Add wet ingredients to dry, mixing just enough to evenly moisten. Spoon mixture into greased muffin tins, filling halfway. Bake for 15 to 20 min., or until tops are lightly browned. Delicious served with marigold butter. Makes 12 muffins. --A necessary note on Squash Blossoms: Use male flowers (those with the single tubular stamen) which don't bare fruit and so can be harvested in large numbers. A good flower for stuffing with cheeses, bread crumbs or meat mixtures and then deep-fried. When stuffing, leave the stems on but otherwise remove the stamens and pistils. The blossoms may be sliced and added to a variety of dishes including soufflés, frittatas, scrambled eggs, and burritos. Note: They wilt quickly so pick just before you are going to use them. P.S. If you're interested we now have a forum. You can post comments on this and recent issues at... <a href=" http://archives.gophercentral.com/forum/forums/forum-view.asp?fid=37 "> Not Martha forum</a> * FRIED SQUASH BLOSSOMS Wash carefully and drain: 12 large squash blossoms (pick when blossoms are just ready to open) Make batter: 2 eggs, beaten 1 cup flour 1 cup water 1 teaspoon salt 1/4 teaspoon cayenne ½ teaspoon turmeric heat in heavy saucepan ½ - 1 cup oil Dip blossoms in batter until well coated, then fry in hot fat (375 degrees) until golden brown - takes less than a minute for each. Drain on absorbent paper and serve warm. * SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL Remember squash blossoms are extremely perishable; it's best to use them the day you buy them. 3 tablespoons butter, divided 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges 1 1/2 teaspoons chopped fresh lemon basil or regular basil Fleur de sel (fine French sea salt) 18 zucchini squash blossoms, (Available at farmers' markets and some specialty foods stores.) Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve. Market tip: Buy a small pot of lemon basil at a nursery if it's not available at farmers' markets. Makes 6 servings. Bon Appetit April 2004 * ROSE PETALS and WHITE ASPARAGUS OVERNIGHT PICKLES Add 1 pound of asparagus, cut diagonally into ½-inch pieces, to boiling water and cook uncovered until barely tender, 5 to 7 minutes. Drain. Pack 1/2 cup rose petals with the asparagus in a glass container that has a lid. Combine 3/4 cup white wine, rice or sherry vinegar, 1/4 cup water and 1/3 cup sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved. Pour hot liquid over roses and asparagus to cover them. Cover the jar and shake to release any trapped bubbles. Chill at least overnight and up to 2 weeks. --------------------------- JUMP UP & DOWN! YOUR SLIPCOVERS WILL STAY PICTURE PERFECT. Just TUCK-ONCE!!! No wrinkles or retucking! Your covers are ALWAYS BEAUTIFUL! Get the best fit out of your Sure Fit covers. Holds tight and looks right! As seen on TV. Follow CHRISTOPHER LOWELL'S advice! TIME FOR A CHANGE!!! Put a new face on your sofa! Get a slipcover! Order now! and LOOK LIKE A PRO! FREE tuck-in tool with every $40 order. Watch it work for yourself. Visit: <a href=" http://www.fittingpretty.com "> www.fittingpretty.com</a> --------------------------- * BERRIES WITH GERANIUM CREAM Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint. 1 cup heavy cream 2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves 1/4 cup sugar 4 oz cream cheese, softened 3 cups blackberries (13 oz) 1 1/2 cups blueberries (8 oz) Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes. Pour cream through a sieve set into a bowl and discard solids. Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes. Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream. Cooks' note: Cream can be beaten up to 4 hours ahead and chilled, covered. Makes 6 dessert servings. Gourmet July 2005 * BLACK PANSY SYRUP From David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia 2 cups granulated sugar 1 cup water 1 cup black (or dark purple) pansy petals, loosely packed Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 4 times, then process for about 30 seconds. Combine sugar, pansy/sugar mixture and water in a small, no aluminum saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce the heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.) When mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. The rich dark color is a wonderful contrast when poured over vanilla ice cream. Makes about 1 cup syrup. * LAVENDER ICE CREAM 14 oz. whole milk 1 1/2 oz. fresh lavender flowers and leaves 2 oz. crystallized ginger, minced 1 cup sugar 3 egg yolks 2 cups heavy whipping cream In a saucepan, slowly heat the milk to approximately 200 degrees F. Remove from heat, add the lavender flowers, and steep for 15 minutes. While it is still warm, strain the milk through a cheesecloth. . Add the ginger and sugar to the milk. Place the egg yolks in a small bowl and pour in half of the milk mixture. Stir the mixture with a spoon, and then pour it back into the saucepan. Place the pan over low heat and cook until the mixture is approximately 200 degrees F. Remove the saucepan from the heat and stir in the whipping cream. Refrigerate the mixture until it is well chilled, then process in any ice cream machine. Makes 1 quart. *Quick method: - Soften high-quality vanilla ice cream, add the lavender and re-freeze. Leave in the freezer for at least one day. * ROSE PETAL PUNCH A handful of strongly scented rose petals will delicately flavor a punch for a summer evening. Two or three hours before you want to serve the punch put a good handful of fresh, scented petals into a mixing bowl. Sprinkle a tablespoon of sugar over the roses and pour over it a large bottle of sparkling water and the juice of one lemon. Chill. When ready to serve, strain off the liquid into a punch bowl and add a bottle of red or chilled white wine. Serve in tall glasses. As you put in your gardens think about organic, non-pesticide blooms for your table. Whether cooking or garnishing keep the poison away from the flowers. Lizzy Questions...Comments...? lizzy <a href="lizzy">email Lizzy</a> --------------------------