Recipe#11226

Title: Edible Flowers

Newsgroups: rec.food.recipes 
 Subject: Edible Flower Recipes 
 Message-ID: D7Fp6s.CpK@bonkers.taronga.com 
 Date: Sat, 22 Apr 1995 11:28:04 GMT 

NASTURTIUM
 Nasturtium Shrimp Appetizer Salad
 2 teaspoons fresh lemon juice
 1/4 cup olive oil
 salt and pepper
 1 cup cooked shrimp, chopped
 2 tablespoons minced onion
 1 small tomato, cubed
 1 avocado, cubed
 lettuce leaves
 2 tablespoons chopped nasturtium leaves
 nasturtium flowers
 Whisk together the lemon juice and oil.  Season with salt and pepper. 
 Add the onion and shrimp and mix.  Let stand 15 minutes.
 Add the tomato, avocado and chopped nasturtium leaves.  Mound on
 lettuce leaves and surround with fresh whole nasturtium flouwers.
 Nasturtium Salad
 Arrange 15 rinsed nasturtium leaves around the outside edge of a large
 flat plate.  Lay 15 clean nasturtium flowers on top of the leaves, with 
 the stems pointing to the center of the dish.
 Working toward the center of the plate, next add a layer of finely sliced 
 sweet onions, then a layer of finely sliced tomatoes and a layer of chopped
 celery.  Continue layering with onion, tomato and celery until the dish
 is full.  Sprinkle 1/2 cup of vinaigrette dressing over the salad and 
 garnish with chopped hard-boied egg.  Garnish with borage flowers.
 Cover and refrigerate for several hours before serving.
 Nasturtium Sandwich Fillings
 Add chopped clean nasturtium flower petals to tuna, egg or chicken
 salad fillings.  
 Blend nasturtium petals with cream cheese or butter and spread on thin
 slices of dark bread for snacks or appetizers.
 Nasturtium Vinegar
 Combine 12 rinsed and dried nasturtium flowers and 1 cup of white wine
 vinegar in a glass jar witho a screw-on lid (if lid is metal, line it
 with plastic wrap).  Let flowers steep for 3 weeks to a month.  Strain
 and rebottle in decorative bottle.
 BORAGE
 Vichyssoise with Borage Flowers
 6 large leeks, cleaned, tops trimmed
 4 tablespoons butter
 4 cups chicken or vegetable broth
 3 medium potatoes, diced
 2 tablespoons chopped borage leaves
 1 cup sour cream
 salt and pepper
 nutmeg
 Slice the leeks into thin slivers.  Melt butter in a large saucepan;
 add leeks and saute over moderate heat until soft.  Add broth, potatoes,
 and chives.  Bring to a boil and simmer covered for 35 minutes or until 
 potatoes are tender.  Strain.  Puree vegetables in food processor.  
 Combine puree and broth and chill.
 Just before serving, stir in sour cream.  Season to taste with salt,
 pepper and nutmeg; garnish with borage flowers.
 Borage Garnishes
 Use borage blossoms as garnish on grapefruit halves or orange sections
 or in fruit salad; in potato salad or with slice hard-boiled eggs; with
 green salad; on frosted cakes; frozen in ice cubes added to herb teas.
 Borage and Cucumbers in Sour Cream Dressing
 3 long cucumbers
 salt
 1/2 pint sour cream
 2 tablespoons rice vinegar
 1/2 teaspoon celery seed
 1/4 cup chopped scallions
 1 teaspoon sugar
 salt and pepper
 1/4 cup young borage leaves, finely chopped
 Wash, score and thinly slice cucumbers.  Salt lightly and let stand in
 a colander for 30 minutes to drain.  Rinse and pat dry.
 Mix remaining ingredients, seasoning to taste with salt and pepper.  Add
 cucumbers and toss lightly.  Garnish with borage flowers or chive
 blossoms.  Chill for 1 hour before serving.
 Grapefruit Cups Cassis with Borage Flowers and Mint
 4 grapefruits
 2/3 cup creme de cassis
 2 oranges, sectioned
 1 cup strawberries, sliced
 In a sawtooth fashion, cut the grapefruits in half.  Carefully section out
 the fruit, reserving shells.  Cut out and discard white membrane.  Peel
 oranges, removing white pith and cut into sections.  Place orange and 
 grapefruit in a bowl, pouring off excess juice.  Toss fruit with creme de
 cassis and chill.
 Before serving, add strawberries and toss.  Spoon into reserved shells
 and garnish with borage flowers and mint sprigs.
 ANISE HYSSOP
 Lemony Anise Hyssop Tea Bread
 2 cups flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/2 cup butter, softened
 1/2 cup sugar
 grated rind of a lemon
 1/2 cup anise hyssop flowers. chopped
 2 eggs
 1/2 cup lemon juice
 1/2 cup chopped pecans
 Sift together flour, baking powder and salt.  In another bowl, cream 
 butter with sugar until fluffy, then add lemon rind, chopped flowers 
 and the eggs.  Beat until thoroughly combined.  Stir in the lemon 
 juice.  Gradually mix in dry ingredients and nuts, mixing until blended.
 Pour into greased and floured loaf pan and bake for 50 to 55 minutes
 at 350F.  Cool.  Wrap in foil and serve the day.
 Anise Hyssop Flower Drop Cookies
 1/2 cup anise hyssop flowers, chopped
 3 eggs
 1 cup sugar
 1/2 teaspoon vanilla
 2 cups flour
 1 teaspoon baking powder
 1/2 teaspoon salt
 Beat eggs until thick and lemon coloured.  Add sugar and flower petals
 and beat 5 minutes.  Add vanilla.
 Add flour, baking powder and salt to egg mixture.  Continue beating 5
 minutes more.  Drop batter by teaspoonfuls onto greased baking sheets,
 spacing well apart.  Bake at 325F for 12 to 15 minutes.
 Stir fried Beef with Anise Hyssop
 1 pound steak, cut across the grain into strips 3 inches long and
   1/2 inch wide
 1/2 cup chopped anise hyssop flowers and leaves
 1/3 cup soy sauce
 1 tablespoon brown sugar
 2 tablespons sherry
 2 tablespoons vegetable oil
 1/4 cup water
 2 teaspoons cornstarch dissolved in 2 teaspoons water
 Combine flank steak with chopped anise hyssop, soy sauce, brown sugar,
 and sherry.  Marinate at least 2 hours.
 Remove meat from marinade, reserving liquid.  Heat wok, add oil and stir
 fry meat for 3 minutes.  Add water and marinade and heat to boiling.
 Add cornstarch mixture and cook until thickened.
 Serve over rice.
 Anise Hyssop Sauce for Roast Lamb
 3 tablespoons sugar
 1/2 cup cider vinegar
 1/2 water
 1/2 cup coarsely chopped anise hyssop leaves and flowers
 In a small saucepan combine sugar, vinegar and water.  Bring to a boil.
 Add chopped anise hyssop leaves and bring to a boil.  Turn off heat and
 let steep for 1/2 hour.  Pour through a sieve, pressing solids to extract
 all the liquid.  Serve with roast lamb or veal.
 Anise Hyssop Honey Butter
 1/2 cup honey
 3/4 cup butter, softened
 2 tablespoons chopped anise hyssop flowers
 Cream honey and butter, mixing until well blended.  Stir in flowers.
 Use on pancakes, waffles or muffins.  Store in refrigerator.
 JOHNNY JUMP-UPS
 Herb and Flower Cheese Terrine
 1 pound cream cheese, softened
 3/4 pound unsalted butter, softened
 1 cup grated Asiago cheese
 4 cloves garlic, minces
 3/4 cup fresh basil, chopped
 1/4 cup fresh rosemary, chopped
 2 teaspoon Worcestershire sauce
 3/4 cup toasted pine nuts
 3/4 cup chopped parsley
 salt and pepper
 2 pounds Provolone cheese, thinly sliced
 at least 30 johnny jump-up flowers
 Cream together the cream cheese, Asiago and butter.  Add garlic, basil,
 rosemary, Worcestershire sauce and salt and pepper and combine thoroughly.  
 Add pine nuts and chopped parsley and mix well with hands.
 Butter a bread or terrine pan.  Line with waxed paper.  Line bottom of pan 
 with Provolone slices, then add a layer of cheese mixture and a sprinkling
 of johnny jump-ups.  Continue alternating layers of cheese, cream cheese,
 and flowers.  Try to get at least 5 layers.  
 Refrigerate overnight.  Let stand at least 15 minutes out of the
 refrigerator before turning out.  Remove paper and garnish with more
 johnny jump-ups and any other edible flowers you might have laying
 around.
 Johnny Jump-Up Flowers as Edible Garnishes
 Sprinkle fresh pineapple and kiwi slices with kirsch and decorate with
 johnny jump-ups.  Also try bananas and tangerines.
 Garnish cottage cheese and fruit salads with johnny jump-ups.
 Garnish rice puddings and custards with johnny jump-ups.
 Decorate a frosted cake with johnny jump-ups.
 Surround scoops of orange, pineapple or lemon sherbet wtih johnny jump-ups
 and mint leaves.
 Circle pale-coloured dips or spreads (tuna, avocado, cream cheese) with
 johnny jump-up flowers.
 Garnish plates of smoked or poached salmon with johnny jump-up flowers.
 Garnish marinated vegetable salads, devilled eggs or potato salads
 with johnny jump-ups.
 Add johnny jump-ups along with mandarin orange slices to any green salad.
 CHIVES
 Chive Blossom Vinegar
 Fill a clean glass jar half full of mature chive blossoms which have not
 started to fade.  Fill the jar with white distilled vinegar, covering all
 the blossoms.  Cap with a non-metal lid and set in the sun for 2 to 3
 weeks.  Strain the liquid and dilute with more vinegar if too strong.
 Decant into decorative bottles.
 Potato Salad with Chive Blossom Mayonnaise
 2 pounds small red potatoes
 1/3 cup rice vinegar
 1/4 teapoon dry mustard
 1/4 teaspoon sugar
 1/4 cup chopped onion
 1 cup mayonnaise
 2 cloves garic, crushed
 3 tablespoons chive blossoms florets and leaves, chopped
 1 teaspoon lemon rind
 1 tablespoon chopped parsley
 1 tablespoon chopped bell pepper
 salt and pepper
 Boil whole potatoes until tender.  Let cool, then peel and slice.  Heat
 vinegar with mustard and sugar and pour over potatoes.  Mix in onion.  
 Toss well and cool.
 Combine remaining ingredients and pour over potatoes; mix well.  Season
 to taste with salt and pepper.  Garnish with whole chive blossoms and
 serve.
 Chive Cheese Omelet
 4 eggs
 1 teaspoon water
 salt and pepper
 1 teaspoon chopped fresh parsley
 1 tablespoon sweet butter
 3 chive blossoms, broken into individual florets
 2 tablespoons grated Swiss
 Whisk together eggs, water, salt, pepper and parsley.  Melt butter in an
 omelette pan over high heat until butter sizzles.  Pour in egg mixture,
 shaking pan immediately.  With the flat side of a fork, stir eggs and
 tilt pan in a circular motion until eggs have begun to set.  Sprinkle 
 chive florets and cheese down the center, then fold omelet over.  Garnish
 with chive blossoms and serve.
 CALENDULA
 Calendula Souffle
 1 tablespoon butter
 2 tablespoons Parmesan cheese
 6 eggs
 1/2 cup half and half (that's half milk, half cream for the non-Americans)
 1/4 cup grated Parmesan
 1 teaspoon prepared mustard
 1/2 teaspoon salt
 1/2 teaspoon cayenne
 dash nutmeg
 1/2 pound sharp Cheddar, cut into small pieces
 10 ounces cream cheese, cut into small pieces
 1/2 cup calendula petals
 Spread butter inside a 5 cup souffle dish.  Sprinkle with the 2 tablespoons
 Parmesan.
 Beat eggs, 1/4 cup Parmesan, half and half, mustard, salt, cayenne and
 nutmeg in a blender until smooth.  While motor is still running, add
 Cheddar piece by piece, then the cream cheese.  Pour into prepared dish
 and stir in calendula petals.
 Bake for 45 to 50 minutes at 375F, or until top is golden brown and
 slightly cracked.  Serve immediately, garnishing with more calendula
 blossoms.
 Orange Calendula Drop Cookies
 6 to 8 fresh calendula blossoms
 1/2 cup butter, softened
 1/2 cup sugar
 zest of 2 oranges
 2 tablespoons orange juice concentrate
 1 teaspoon vanilla
 2 eggs
 2 cups flour
 2 1/2 teaspoons baking powder
 1/2 teaspoon salt
 8 ounces almond halves
 Rinse calendulas and pull off petals.  Cream butter, sugar and orange zest
 until fluffy.  Add concentrate and vanilla.  Add eggs and mix until blended.
 Sift together flour, baking powder and salt.  Blend calendula petals into
 dry ingredients and add to creamed mixture.  Mix well.
 Drop dough by teaspoonfuls onto greased cookie sheets.  Press an almond 
 half into each cookie.  Bake at 350F for 12 to 15 minutes or until golden.
 Scrambled Eggs with Calendula Petals
 8 eggs
 6 tablespoons milk
 pinch nutmeg
 salt and pepper
 2 tablespoons butter
 petals only from five calendula flowers, rinsed and chopped
 4 slices english muffins, buttered
 grated cheese
 Beat the eggs with the milk and seasonings.  Melt butter in a skillet and
 scramble the eggs.  Stir in the chopped petals.  Mound eggs on top of
 buttered muffin halves and sprinkle with grated cheese.  Serve
 immediately.
 Mandarin Orange Cole Slaw with Calendula Flowers
 2 cups chopped unpeeled red apple
 2 tablespoons orange zest
 3 cups canned, drained mandarin oranges
 2 tablespoons chopped red bell pepper
 5 cups shredded cabbage
 12 calendula flowers, washed and dried
 3/4 cup sour cream
 1/4 cup mayonnaise
 1 tablespoon lemon juice
 1 tablespoon vinegar
 2 tablespoons honey
 1/2 teaspoon mustard
 1/2 teaspoon celery seed
 salt adn pepper
 Combine apple, zest, oranges, and bell pepper with cabbage in a large bowl.  
 Remove petals and add to salad.
 Blend remaining ingredients and pour over slaw.  Toss lightly.  Taste and
 adjust seasonings.  Chill thoroughly.  Garnish with whole candula
 blossoms before serving.