Publication: I'm Not Martha
Edible flower recipes | |
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I'M NOT MARTHA - Tuesday, April 17, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
As promised....edible flower recipes from breakfast to dessert. I
think you will be excited by these. If you have recipes to share send
them in...I have a feeling there are more flower flavors in your
treasure troves.
* 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... Not Martha forum
* 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.
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* 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...? email Lizzy
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