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Publication: I'm Not Martha
Edible flower recipes

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          I'M NOT MARTHA - Tuesday, April 17, 2007

Help yourself to some great self-help videos on: EVTV1.com

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.


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


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.


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


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  
Cover the jar and shake to release any trapped bubbles.

Chill at least overnight and up to 2 weeks.

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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.

July 2005

 From David Feys, co-chef, Sookie Harbour House, Sookie, British  

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.


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  
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.


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.


Questions...Comments...? email Lizzy

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