Fun Flower Recipes

 

Edible flowers are easy to prepare. When possible, pick them in the cool of the day, wash them if needed, and examine them for critters. Place them in water if they have a stem or lay them out on damp paper towels and put them in a plastic bag then refrigerate. If you are using only the petals, separate them just before using as they will wilt within minutes.

 

Riot of Color Salad  

 

When using edible flowers in a salad, sprinkle them over a dressed salad at the last moment before serving in what's called flower petal confetti or arrange them on the sides of the bowl or platter.

 

 

 

 For the salad:

•     1 large head of romaine lettuce
•     1 large head butter lettuce
•     1 small head frisee lettuce
•     4 to 6 leaves of yellow chard
•     A dozen or so edible flowers such as yellow and blue violas, purple pansies, nasturtiums, yellow calendulas or red dianthus

Arrange the lettuces and chards on a large colorful platter. Remove the petals from some of the flowers while leaving some whole. Sprinkle on the petals and garnish with the whole flowers. Bring the salad to the table and let diners dress their own salad.

For the dressing:

•      1 ½ tablespoons white wine vinegar
•      3 to 4 tablespoons sunflower oil
•      1 tablespoon clover honey
•       Salt and freshly ground pepper

In a small bowl whisk together the ingredients, adding salt and pepper to taste.

 

 

Fried Squash Blossoms

Good as a side dish or add more for a main course.

 

• 16 squash blossoms
• 4 ounces mozzarella cheese
• 1 extra large egg
• 1 tablespoon water
• 1 tablespoon olive oil
• ½ cup unbleached flour
• Salt to taste
• Vegetable oil for frying
• Lemon wedges as garnish

Gently wash the squash blossoms, removing stamens or pistils then pat dry. Cut the mozzarella into 16 pieces about 1 ½ inches long by ½ inch wide and place a piece inside each blossom.

In a shallow bowl, lightly beat the egg with a fork. Add water and olive oil then blend well. Add the flour and salt to taste. Combine well to make a smooth batter.

Pour vegetable oil into a skillet so that it is about ¾" deep and place it on moderate heat until a faint haze forms on the oil.

Holding the flower by the open end, dip it into the batter and carefully lower it into the hot oil. Repeat with a few more flowers. Turn gently so that they become golden brown on all sides. Remove them with slotted spoon and drain on paper towels.

Serve hot with lemon wedges.     

 

Pineapple Sage Sorbet

Makes about 1 ½ quarts

• ½ cup sugar
• 1 cup boiling water
• About ¼ cup pineapple sage blossoms
• 1 large ripe pineapple
• Pineapple sage flowers and leaves for garnish

 

 

Dissolve the sugar in boiling water then set aside to cool. Stir the pineapple sage blossoms into the cooled sugar syrup.

Clean and core the pineapple then cut into chunks. (This should make approximately 5 cups). Puree the pineapple in a blender or food processor. Stir the syrup into the puree and blend well.

Pour the pineapple mixture into the container of an ice cream maker and process according to the manufacturer's directions. You can serve immediately or place in a freezer.