Today was the 3rd annual Purple Cow Festival at Full Moon Natives & Herbs. I did a presentation on Edible Flowers and demonstrated a few savory & sweet recipes plus Barbara Kieran, one of Full Moon’s Culinary Divas, demonstrated Holiday Appetizers from your Herb Garden.
EDIBLE FLOWERS
Edible flowers can be divided into two categories – those which are savory and those which are sweet in flavor. The savory flowers are peppery/spicy, onion/garlic or herbal/vegetal and may be used in salad mixes, to flavor marinades & stir-fry dishes or with vegetables. The sweet flowers include sweet, flowery, citrus and hint of mint and may be used in beverages, fruit salads, salsas, cake batter and to top yogurt or ice cream.
Edible flowers can add pizzazz to almost anything. They can be used fresh as a garnish; in a salad, stuffed; used in stir-fry; can be candied; frozen in ice cubes; made into jellies and jams; used to make vinegars, used to make teas or wines; added to cheese spreads, butters and baked goods; and combined for edible potpourri!
FLORAL GLAZED BRIE: Remove rind from top of an 8oz round Brie cheese. Arrange edible flower petals on top. Soften 1 envelope unflavored gelatin in 1c cold water for 5 mins., then combine with 1/4c white wine vinegar and 1Tbs sugar and heat until gelatin dissolves. Let cool completely, stirring often. Using a pastry brush, gently brush mixture over top and sides then refrigerate until set. Serve with crackers.
For more info on these edible flowers go here
I demonstrated the following edible flower recipes:
TURKEY SALAD CUPS: Combine 1c chopped turkey, 1/3c chopped celery, 1/4c dried cranberries, 1/4c chopped toasted pecans, 1Tbs chopped Texas tarragon and 1/2c mayonnaise or plain yogurt and refrigerate to blend flavors. Add 1Tbs Texas tarragon flower petals then fill phylo cups and garnish each with a dried cranberry, toasted pecan and Texas tarragon flower petal.
PINEAPPLE MINT PINWHEELS: Combine 8oz softened cream cheese with 1/2c drained crushed pineapple, 1Tbs pineapple sage flowers and 1Tbs fresh spearmint. Spread on flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight. Slice into 1” pieces before serving and garnish with pineapple sage flower.
ROSE PETAL BITES: Combine equal amounts butter & rose geranium jelly, spread on bread and top with fresh rose petals, another piece of bread spread with butter/jelly combo. Cut into quarters and sprinkle edges with red sugar.
ROSE GERANIUM JELLY: Bring 2c apple juice to a boil, pour over fresh geranium leaves and steep 30 mins. Strain and return to pan, add 4c sugar and 1/4c cider vinegar. Boil until sugar dissolves, stir in 3oz liquid pectin and boil 1 minute. Cool slightly, skim off foam, and pour into jars and water-process for 10 mins.
I also prepared these cookies using calendula petals to taste along with Potpourri-T made from a combination of 6 edible flower petals which is available to purchase from Full Moon Natives & Herbs gift shop along with my new booklet on “Edible Flowers” which contains lots more recipes.
CALENDULA CORNMEAL CRISPS: Combine 1 1/2c sugar with 1/2c fresh or dried calendula petals in food processor. Cream 1c butter and 1c calendula sugar, then add egg and mix well. Add 1/2c chopped pecans and 1/2c dried cranberries to butter mixture, then add 2c flour and 1/2c cornmeal plus ½ tsp nutmeg, 1tsp baking soda and 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight. Slice, sprinkle with remaining calendula sugar and bake at 350 degrees for 10 mins.
HOLIDAY APPETIZERS
from your
HERB GARDEN
Barbara demonstrated two holiday appetizers using parsley and chives and the recipes can be found by clicking on the titles:
Roasted Red Pepper Pesto Crostini
Almond Crusted Chevre and Grape “Truffles”
See these links for more information on available free presentations and demonstrations for your groups!
Joyce
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