Edible Flower Recipes
Okay…now that we looked at lots of edible flowers of all kinds….here are a few recipes to get you started! Enjoy…Bon Appétit
Crystallized Candy Edible Flowers:
Candied flowers and petals can be used in a variety of imaginative ways - to decorate cakes large and small - all kinds of sweet things, such as ice cream, sherbet, crèmes and fruit salads, cocktails.
1 egg white or powdered egg whites
Superfine granulated sugar (either purchased or made in a blender or food processor - just blend regular sugar until extra-fine)
Violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums, etc.
Wire rack covered with wax paper
Carefully clean and completely dry the flowers or petals.
Beat the egg white in the small bowl until slightly foamy, if necessary add a few drops of water to make the white easy to spread.
Paint each flower individually with beaten egg white using the small paintbrush. When thoroughly coated with egg white, sprinkle with superfine sugar.
Place the coated flowers or petals on wax paper on a wire rack. Let dry at room temperature (this could take 12 to 36 hours). To test for dryness, check the base of the bloom and the heart of the flower to make sure they have no moisture. Flowers are completely dry when stiff and brittle to the touch. NOTE: To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
Store the flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use.
Garnishing Cheeses with Edible Flowers
The cheese can be prepared 24 hours in advance of serving. Use flat chunks of cheese, with edible rinds, in a variety of shapes. (Cheddar, Jack, Brie, or Camembert, in round, wedge, or square shapes)
Edible flowers or herbs
2 cups dry white wine
1 envelope unflavored gelatin
Lay the flowers and herbs flat on top of the cheese in the presentation that you want to display.
Then remove the flowers and herbs, lay them aside in the pattern you want to display them.
In the medium size saucepan over medium heat, combine the white wine and gelatin. Stir until gelatin is completely dissolved and the mixture is clear. Remove from heat and put the saucepan in a larger container filled with ice. Keep stirring as it thickens, NOTE: Stir slowly so you don't create bubbles. (If it gets too thick, you can reheat and repeat.)
Place the cheese in a dish to catch the drippings from your glaze.
Spoon the glaze over the cheese and spread evenly. After a few minutes it will become tacky to the touch, then you can "paste" on your flowers in the design pattern you planned.
Refrigerate about 15 minutes; then remove from refrigerator and spoon more glaze over the flowers.
NOTE: Make as many layers of glaze as necessary to cover your decorations - can be three layers for a thick design. If the glaze thickens up too much, just reheat and replace in ice.
Serve with crackers.
Making Flower Petal Tea:
2 cups fresh fragrant rose petals (about 15 large roses)*
3 cups distilled water
Honey or granulated sugar to taste
*All roses that you intend to consume must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant.
Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and Pat dry
In a small saucepan over medium-high heat, place the prepared rose petals. Cover with water and bring just to a simmer; let simmer for approximately 5 minutes, or until the petals become discolored (darkened).
Remove from heat and strain the hot rose petal liquid into teacups. Add honey or sugar to taste.
Makes 4 servings.
Making Blossom Ice Cubes:
Gently rinse your pesticide-free flower blossoms.
Boil water for 2 minutes for all the air trapped in the water to escape. Remove from heat and let the water cool until room temperature. NOTE: This will ensure that the ice cubes are crystal clear.
Place each blossom at the base of each individual compartment within an ice tray. Fill each compartment half full with the cooled boiled water and freeze.
After the water is frozen solid, fill each ice cube compartment the rest of the way to the top with the remaining boiled water. Freeze until ready to use.
Making Flower-Infused Syrup:
1 cup water (or rosewater)
3 cups granulated sugar
1 2 to 1 cup edible flower petals (whole or crushed)
In a saucepan over medium heat, add the water or rosewater, sugar, and edible flower petals; bring to a boil and let boil for approximately 10 minutes or until thickened into syrup. Remove from heat.
Strain through cheesecloth into a clean glass jar.
Keeps up to 2 weeks in the refrigerator.
Can be added to sparkling water or champagne for a delicious beverage. Or, it may be poured over fruit, pound cake or pancakes.
Makes about 2 to 3 cups syrup.
How To Make Flower Butter:
1 2 to 1 cup chopped fresh or dried petals
1 pound sweet unsalted butter, room temperature
Finely chop flower petals and mix into softened butter. Allow the mixture to stand at room temperature overnight to allow the flavors to fuse.
Chill for a couple of weeks or freeze for several months.
3 1 2 cups water
1 2 cup dried lavender flowers
Juice of 1 lemon (approximately 1 4 cup)
1 (1 3 4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
2 minutes - soft gel
4 minutes - medium gel
Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1 2 of another package) and bring it to a boil again for 1 minute
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1 4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Makes five 1 2 pints.
Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
Extra-virgin olive oil
Coarsely ground salt (Fleur de Sel or sea salt preferred)
Freshly-ground black pepper
Asiago cheese or Parmesan cheese, grated coarsely or sliced with a potato peeler
In a large bowl, add arugula leaves and drizzle with olive oil to just lightly coat only.
On individual salad plates, place the tossed arugula; season with salt and pepper. Top with Asiago or Parmesan cheese.
NOTE: The arugula can be washed and trimmed a week ahead of time. I put the cleaned leaves on paper towels, roll up and carefully but completely, wet the towels with cold water and place in a plastic bag and refrigerate until ready to serve, they keep very fresh this way.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1 4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
Edible Flowers - Part 6
Edible Flowers - Part 6
More Gardening Blogs