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Introduction
| Bouquets
for the Cook
| Blooms to Remember
| Petal-Pushing Ideas | Celebrate
with Flower Confetti | Flower
Power | Stop
and Cook the Flowers | Posies
for the Palette
Recipes:
Nasturtium
Butter | Sautéed
Daylily Chicken with Cashews |
Rose-Scented
Geranium Pudding | Lavender
Cookies
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Smaller flowers, such as Anise Hyssop and Lavender,
are perfect for baking.
Add
flowers to vinegars, dips and cream cheese for
flower-infused flavor.
Add
1/4 to 1/2 cup of flowers to a plain pound cake
recipe for a sweet, floral taste.
Lemon
Gem Marigolds (pictured above) are the perfect
compliment to mushrooms. Sauté in olive
oil and garlic in a pan coated with DuPont SilverStone®
non-stick and serve with pasta.
Steep
Hibiscus, Jasmine, Yarrow, Rose and Marigold in
hot water to make great tasting teas. Dry the
flower petals first before brewing. Store in a
jar with a tight-fitting lid.
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| Candied
Pansies, Violets and Roses are now the latest
trend in cake decorating.
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1
frothy beathen egg white
2
tablespoons vodka
1/2-cup
superfine sugar
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To
candy a flower, mix together egg white with
vodka; set aside. Place sugar into a wide-mouthed
bowl; set aside. Cover a wire rack with parchment
paper. Using a small-width, soft paintbrush,
paint each flower with the egg mixture, coating
all surfaces, and in between the flower petals.
Sprinkle sugar over the top of the flower.
Place the coated flowers face down on the
parchment and coat the other side with sugar.
Dry flowers on a rack in a cool, dry ventilated
area. Use immediately to garnish cakes, or
store in the freezer, layered no more than
3 flowers deep, separated by parchment. Freeze
for up to 1 year. |
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| Flower-scented
sugars are fun for stirring into recipes such
as a sugar topping on a muffin or cake. The
sweet aroma also intensifies the taste of
hot or cold tea. |
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3/4
cup of ordinary granulated white sugar
1/4
cup or more flower petals
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Place
sugar into a pint jar; add flower petals of
your choice (scented Geranium, Roses, Lavender
and Lilacs are good choices). Cover flowers
with sugar, leaving about 1/2 inch room at
the top. Close the lid and shake the jar.
The fragrance will intensify the longer it
sits. |
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| Tulips,
Nasturtiums and Squash Blossoms are great
for stuffing. How about tuna fish in a Tulip?
Guacamole in a Nasturtium? Or, goat cheese
in Squash Blossoms?. |
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make, add a tablespoon or more of goat cheese
to Squash Blossoms and sauté in a skillet
coated with DuPont SilverStone® non-stick
in olive oil seasoned with minced garlic,
salt and pepper. Cook until lightly browned,
turning with wooden tongs. You can also dip
the stuffed blossoms in egg and then seasoned
bread crumbs before frying. Ricotta cheese
mixed with Italian grating cheese and flat-leaf
parsley also makes a delicious stuffing. |
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