Home Dish Newsletter

Extra June/July 2007 Savvy Host Recipes

Cooking with Edible Flowers

 

Provided by Bonnie Dehn

Preserving Chive Blooms

Each spring, chives bloom beautiful lavender blooms. The chive blooms taste like a spring onion and are great added to salads or as garnish to items like onion soup.

Cut the chive blooms as they open. Wash and pat dry. Place into a freezer container to insure the blooms are not crushed in the freezer (10-12 blooms in each container), and can be used year-round.

From "What's Cooking in Bonnie's Kitchen"

Crystallized Flowers

Pick flowers in the early morning, when dew-drops remain. Wash carefully in cold water and then spread onto paper towels to dry (dew-drops on the flower will help rinse any dirt and dust when washing the delicate flowers).

1 egg white
1/2 t. cold water
1/2 c. sugar

Place the water and egg white in a mixing bowl. Beat well, until slightly foamy. Place sugar into a small, low bowl. Dip flowers into egg white mix and then into the sugar. Place on wax paper to dry. 

The crystallized flowers may be eaten immediately. To keep crisp overnight, place crystallized flowers between layers of white paper towels in a tightly sealed plastic container.

Use to decorate cakes, desserts, special occasion food and even holiday cookies.

Flowers that crystallize easily:

Pansies
Violas
Wild Violets (very delicate)
Dianthus
Rose Petals
Borage

Red, White and Blue Scones

1/2 c. softened butter
2 c. flour
4 T. fine sugar
2 1/2 tsp. baking powder
dash of salt
1 egg
1/4 c. of dried cranberries
1/4 c. white chocolate chips
1/4 c. Purple Pansy pedals (fresh) - about 20-25 blooms)
1/3 c. half and half (or buttermilk)

Sift dry ingredients together. Blend in softened butter with pastry cutter into flour mixture. Beat eggs in a small bowl. Add half and half to the beaten egg. Combine egg mixture and flour mixture until the dough stays together. Knead gently on a flat surface, 10-12 times.

Divide dough in half. Roll each half into 6-inch circle pie shapes. Cut six wedges from each circle.

Place on a greased cookie sheet. Bake at 425 for 12-14 minutes, until the scones are lightly golden.
 

8 ISSUES (1 YEAR)

Only $9.95!
  • 72% off newsstand price.
  • Includes annual HomeBook.

 

Save Big On:
Everything Home. Everything Local.