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Blueberry Lavender Cranberry Crisp Recipe
Ingredients
Filling:
3 cups blueberries
1 cup cranberries
1/2 teaspoon lavender flowers
3/4 cup sugar
Topping:
1-1/2 cups crushed oatmeal graham crackers
1/2 cup brown sugar
1/2 cup melted butter
1/2 cup sliced almonds
Instructions
Preheat oven to 350 degrees F.
Combine blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan.
Combine crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble over the top of the filling.
Bake for 20 to 25 minutes, until filling is bubbly. Cool at least 15 minutes before serving.
Yield: 6 to 8 servings
Baked Blue Flower Chive Omelet Recipe
Ingredients
4 eggs
4 tablespoons milk
Salt and pepper to taste
2 tablespoons minced chives
3 tablespoons butter
About a dozen or so chive blossoms, gently washed and dried
Instructions
Melt the butter in a frying pan then combine the remaining ingredients (save the blossoms) in a blender and pour into the hot, buttered pan. As the edges of the omelet begin to set, reduce the heat somewhat and with a spatula turn the uncooked eggs to the bottom of the skillet until they are all cooked.
Sprinkle the washed blossoms across the top of the eggs and then fold the omelet over and let cook another few minutes. Serve.
Yield: 2 servings
Candied or Crystallized Flowers Recipe
Ingredients
Rinsed and dried edible flower blossoms, separated from the stem (suggestions: apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, and the violas or violets, Johnny-jump-ups, and pansy petals)
1 extra-large egg white, at room temperature
Few drops of water
About 1 cup superfine sugar
A small paint brush
A baking rack covered with waxed paper
Instructions
Good candidates for candying are apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, and the violas or violets, Johnny-jump-ups, and pansy petals.
This job takes a little patience; it seems to go more quickly if you do it with a friend. The following recipe will coat quite a few flowers, but if you need more, mix up a second batch.
In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.
Holding a flower or petal in one hand, dip paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.
Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. 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 dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Dandelion Honey
Ingredients
1 Liter dandelion petals
1 Liter water
3 slices lemon – 1 or 2 “ thick
1/4 vanilla bean, cut in half
1 kg sugar
Instructions
Pick the dandelions in full sunshine. Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes.
Let the mixture sit by the side of the stove for 5 to 6 hours.
Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).
Serve on toast, muffins or Danish
Yield: about 1 liter
Corn Tortillas with Fresh Flower Petals Recipe
Ingredients
1 pound masa flour
4 teaspoons salt
Cold water
Edible flowers, petals only (try confetti, nasturtium, pansy, roses or Johnny jump-ups)
Instructions
Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed.
Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way.
Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper.
Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve.
Yield: about 20 tortillas
Fried Squash Blossoms Recipe
Ingredients
12 squash (pumpkin or zucchini) blossoms
1 egg, beaten
5 tablespoons fine breadcrumbs
4 tablespoons vegetable oil
Parsley for garnish, optional
Instructions
Clean the squash blossoms, removing the stems, if desired, and the small green spikes at the base. Press the hard bulbs to flatten, then separate and extend the petals until the flower shape is visible.
Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain on paper towels.
Serve, garnished with chopped parsley, if desired.
Yield: 6 servings
Frozen Flower Bowl with Fruit Salad
Ingredients and Instructions
To make the bowl: clean out a spot in your freezer (good luck). Fill a bowl part way with water; drop in a cup or so of fresh flower blossoms, herbs, berries, or leaves. Put a smaller bowl in the big bowl and fill the little bowl with ice cubes to weigh it down. Cover the whole thing with a clean dish towel and tie it all up with string (to keep bowls in place as water expands). Freeze overnight. Twenty minutes before serving, remove from freezer, unwrap and allow to sit at room temperature. Separate bowls and fill with chilled fruit, drizzle Orange Dressing over all and toss gently. Set ice bowl in shallow dish and serve.
Orange Dressing
Ingredients
3/4 cup fresh orange juice
1 Tbsp orange juice frozen concentrate
1 Tbsp orange zest
Instructions
Combine dressing ingredients in a small saucepan; simmer; reduce to 1/2 cup. Remove from heat and chill.
Yield: about 1/2 cup
Fruit Salad Mixtures
Summer Favorite:
Watermelon balls, blueberries, strawberries, cantaloupe balls, red grapes, mango chunks, mint sprigs.
Autumn Favorite:
Pears, pomegranate seeds, green grapes, toasted walnuts, thin iced rings of red onion, dry crumbled blue cheese. Use autumn leaves for bowl.
Tropical Favorite:
Banana slices, pineapple chunks, kiwifruit, mango, star fruit, shredded coconut, chopped macadamia nut
Glacier Punch (Non-Alcoholic)
NOTE: To ensure that the punch retains its sparkle, mix the ingredients just before guests arrive. For a version with alcohol, see Glacier Punch - Alcoholic.
Ingredients
1 (23-ounce) bottle raspberry- or blackberry-flavored sparkling water, chilled
1 (750 ml) bottle sparkling white grape juice or sparkling apple cider, chilled
1 (10-ounce) bottle citrus- or tropical-flavored sparkling water, chilled
1 recipe Raspberry Brittle (see below)
Instructions
In a medium punch bowl combine raspberry- or blackberry-flavored sparkling water, sparkling grape juice or cider, and citrus- or tropical-flavored sparkling water. Top with some chunks of Raspberry Brittle (see below). Serve each glass of punch with a piece of the Raspberry Brittle.
Yield: about 14 (4-ounce servings)
Raspberry Brittle
Instructions
Pour 1 cup water into bottom of 15 X 10 X 1-inch baking pan with sides (or use a 13 X 9 X 2-inch baking pan). Sprinkle surface of water evenly with about 1/2 cup edible flowers (such as marigolds, calendula, violets, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 to 10 minutes or till ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.
Glacier Punch (Alcoholic)
NOTE To ensure that the punch retains its sparkle, mix the ingredients just before guests arrive. For a version without alcohol, see Glacier Punch Non-Alcoholic above.
Ingredients
2 cups raspberry-, cherry-, or citrus-flavored vodka, chilled
2/3 cup orange liqueur
2 tablespoons kirsch
4 cups ice cubes
1 (750-ml) bottle sparkling wine or champagne, chilled
2 cups sparkling water, chilled
sugar (optional)
1 recipe Raspberry Brittle (see below)
Instructions
In a medium punch bowl, combine vodka, orange liqueur, kirsch, and ice cubes. To preserve carbonation, carefully pour sparkling wine or champagne and sparkling water down side of bowl. If desired, sweeten to taste with a little sugar. Top with some chunks of Raspberry Brittle (see below).
Yield: about 20 (4-ounce servings)
Raspberry Brittle
Instructions
Pour 1 cup water into bottom of 15 X 10 X 1-inch baking pan with sides (or use a 13 X 9 X 2-inch baking pan). Sprinkle surface of water evenly with about 1/2 cup edible flowers (such as marigolds, calendula, violets, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 to 10 minutes or till ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.
Grilled Salmon with Nasturtium Vinaigrette Recipe
Ingredients
1/4 cup red wine vinegar
1/4 cup shallots, finely diced
3/4 cup extra virgin olive oil
Salt to taste and freshly ground pepper
3/4 cup snipped nasturtium flowers
1/4 cup snipped fresh chives
8 (3 ounces each) pieces of salmon fillet
Chives for garnish
Instructions
Preheat broiler or grill. Combine vinegar, shallots, and all but 2 tablespoons olive oil. Whisk until combined. Salt and pepper to taste. Add nasturtiums and chives. Rub salmon with remaining olive oil. Season with salt and pepper. Place on grill for 3 minutes. Turn, and cook until done (about 3 more minutes, depending on thickness). Place two pieces of salmon on each serving plate. Whisk vinaigrette and spoon over salmon. Garnish with fresh chives.
Yield: 4 servings
Homemade Rose Water and Rose Oil
Ingredients and Instructions
You can make rose water and extracts (or any other herb) at home. Take a large pot, insert a clean brick or rock, fill with rose petals or herbs or whatever around the brick. Cover with water and place a small glass dish on top of the brick. On top of the pot put a stainless bowl and fill with ice. Simmer about three hours depending how many petals or herbs you have, replacing the ice as needed. The bowl with the ice will condense the steam and drip down into the glass bowl. The water in the glass bowl is your rose water or whatever herb, on top will be a layer of oil. This is the essential oil. You can separate these and use the water in cooking and the essential oil in potpourri, lotions, soaps or whatever.
Jamaican Hibiscus Drink Recipe
Ingredients
8 cups water
2 cups dried hibiscus blossoms (Find in Jamaican or Mexican markets; sometimes called sorrel blossoms)
1 teaspoon grated fresh ginger
1 cup sugar, or to taste
Jamaican rum (optional)
Instructions
In a 4 quart stainless steel or glass pot, bring the water to a boil. Add the hibiscus and ginger. Turn off the heat, then cover and steep for 4 hours. Strain and sweeten with sugar to taste. Chill and serve, or serve with good rum, the amount according to your taste.
Yield: 2 quarts
Poor Man's Capers Recipe
Ingredients and Instructions
After the blossom falls off, pick the half-ripened (still green) nasturtium seed pods. Continue picking as long as the seed crop continues. Drop them in a boiled and cooled mixture of:
1 quart white wine vinegar
2 teaspoons pickling salt
1 medium onion, thinly sliced
1/2 lemon, thinly sliced
1 teaspoon pickling spice
1 clove garlic, smashed
4 to 6 peppercorns
1/2 teaspoon celery seed
Keep the mixture refrigerated and use the nasturtium pickles in sauces, dips, casseroles, soups, stews and as edible decorations.
Rhubarb, Rose, & Strawberry Jam Recipe
Ingredients
2 pounds rhubarb
1 pound small strawberries
1/2 pound highly scented rose petals
1-1/2 pounds sugar
4 small juicy lemons (seeds needed - see Note)
Instructions
Note: Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and you can play it safe by cooking the lemon seeds with the fruit in order to extract their pectin.
Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight.
Tip the contents of the bowl into a preserving pan. Add the lemon seeds tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more.
Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilized jars in the usual way.
Yield: about 6 pints
Rose-Glazed Brie Recipe
Ingredients
1 15-ounce round brie cheese, or similar cheese
Rose petals, pesticide-free rinsed and patted dry to taste
1 envelope unflavored gelatin
1/4 cup cold water
2 cups dry white wine
Instructions
Remove the rind from the top of the cheese, leaving a 1/2-inch border. Arrange rose petals on and around brie wheel. In a small bowl, soften gelatin in the 1/4 cup cold water for 5 minutes. In a saucepan set over moderate heat, combine white wine with softened gelatin and heat, stirring, until gelatin is dissolved. Transfer to a bowl and let cool, stirring. Gently brush flowers and cheese with gelatin mixture and chill until set. Serve with crackers.
Yield: About 12 servings
Sage Flower Pesto
Ingredients
2 cups sage flowers
1/4 cups walnuts, roasted
1/2 cup walnut oil
1 clove garlic, peeled
4 green onion, white part only, coarsely chopped
Instructions
Process all ingredients in processor until smooth. Good on pasta.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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