Winter Rose petal Salad with Orange Vinaigrette - Weekend Recipe

The Chicago Flower and Garden Show includes my program on Edible Flowers today around Noon, so I thought I would share with you a great salad that you can make for your weekend.  Celebrate Spring is here and that flowers will soon be blooming, assuming it every stays warm!!

Wish me luck in Chicago and enjoy this recipe.

Zuzu’s Petals Winter Salad with Orange Vinaigrette

Orange Vinaigrette:

1/4 cup freshly squeezed orange juice

1 teaspoon orange zest

2 tablespoons balsamic vinegar

1/4 cup olive oil

2 tablespoons honey (or maple syrup for vegan)

1 teaspoon black sesame seeds

1 teaspoon poppy seeds

1/2 teaspoon salt

1/2 teaspoon rosemary

1/4 teaspoon pepper

Salad:

petals from 4 large roses, washed and torn

4 cups fresh green leaf lettuce, shredded

1 medium ripe avocado, sliced

1 large gala apple, cored and sliced

1/2 cup dried cranberries

1/4 cup pomegranate arils

1/4 cup walnuts, roughly chopped

1/4 cup slivered almonds

Directions:

Orange Vinaigrette: Combine all ingredients for vinaigrette in a jar with tightly fitting lid and shake well. If not using immediately, store in refrigerator for up to 1 week. Shake well before serving.

Salad: Toss ingredients together in a large bowl and drizzle with desired amount of orange vinaigrette then pour into a serving dish with salad tongs. Alternatively, for a prettier plate, divide and layer the ingredients between 4 to 6 plates and serve with dressing on the side.

Serves 4 to 6

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Edible Flowers - Lavender Tea Bread

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Lavender - Edible Flower

Lavender is a wonderful scented plant.  Totally edible from the leaves to the flowers and its strong floral scent makes it a perfect company for both savory and sweet dishes.  Today I am sharing a tea bread recipe that you can use to make a sweet quick bread.  You can serve it plain, with cream cheese or use to make cucumber tea sandwiches. The aroma is as spectacular as the taste.

Lavender Tea Bread

3/4 cup milk

2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers

2 cups all-purpose flour

1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs

Grease a 9x5x3 inch loaf pan. Preheat oven to 325F degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar. Garnish with sprigs of fresh lavender.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Two Edible Flower Cocktails - Weekend Recipe

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Flowers are great in all kinds of foods and beverages.  I make a Lavender Collins during my Mocktails program that is super poplar and when I found this recipe for a cocktail made with steeped chamomile, I thought the two of them would be the perfect addition to the monthly theme of Edible Flowers.  For more Edible Flower recipes, check out the details at the bottom of the post.

Lavender Collins

1 ½ oz lavender infused juice (infused vodka) (one shot)

3/4 oz fresh squeezed lemon juice (half shot)

1/5 oz tonic syrup or tonic water (1/3 shot)

2 dashes of floral bitters (optional)

3 oz. soda water or sparkling water (2 Shots)

Ice

Garnish: Mint spring, lemon wheel, or lavender petals for garnish

Make lavender infusion: Substitute Vodka infusion- 2 cups white grape juice with a squeeze of ½ a lime added.  Stir in ¼ cup lavender flower buds.  Infuse in the refrigerator for 24 hours before straining out the lavender to serve in the cocktail.  This cannot keep longer than 1 week so do not make too much in advance.

Alcohol alternative: To make the vodka infusion - place half a cup of lavender petals in a 750 ml bottle of vodka. You’ll need to remove about ½ cup of vodka to make room for the flowers. The color will start to transfer to the vodka almost immediately, but we suggest allowing it to sit up to 72 hours for maximum results. Leave it in a cool dry cupboard while it’s infusing. Strain and use until gone (will not spoil.) Strain using cheese cloth or fine mesh sieve. Coffee filters work as well, but take more time.

To make cocktail: Place juices, tonic and bitters in a shaker with ice and shake.  Strain into a Collins glass. Add three ounces of chilled soda and top with ice. Garnish with a mint sprig, lemon wheel, or lavender petals.

Chamomile Iced Martini

2 oz Gin (want a Gin substitute – see this post)

1 Tbls Chamomile tea (make with 1 tsp chamomile flowers steeped in 1 cup of hot water)

1 Tbls Simple syrup (lemon simple syrup is tasty here)

Ice

Garnish: Lemon twist

To make cocktail: Combine tea, simple syrup and gin in a shaker with ice.  Pour into a chilled martini glass and garnish with a lemon twist.

RECIPE THEME
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Chicago Flower and Garden Show – worth a visit

 

2012

Brought back after years of non-existence, the Chicago Flower and Garden Show has spent several years creating a perfect combination of learning, experiments, commercial information and knowledge.  I have attended for several years starting out as a blogger in 2012 and moving to a speaker as well as reporter beginning in 2017.

  

                            2017

There are several ways to enjoy the Flower and Garden Show in Chicago March 20 to 24, 2019.  Held at Navy Pier, the event includes vendors  and show gardens of course. 

A display completion from the garden club members of the Illinois Garden Clubs as well as free (included in your ticket) garden seminars, garden related demonstrations and culinary demonstrations can be enjoyed throughout the venue.  

Along with kids’ activities and potting parties where you can sign up to create potted plant arrangements, there is so much to do you need to spend the whole day and the ticket price of $20 for a day is very reasonable.

The sponsor is Bernie's Book Bank - an organization that focuses on bring books to underserved communities, children and individuals.  Love them!  They sent me some swag last year! 

For details of all the programs and events check out their website: chicagoflower.com

Learn About Gardening

The informational portion of the event can be found in three presentation areas:

Seminar Series – everyday Learn from horticultural experts from a multitude of different professions during our free seminars every day of the show. With a wide range of interesting topics being offered, you’re sure to leave this year’s show excited, educated and inspired.

Gardening Live! stage -- Three times each day experience the biggest presentations of the show on the Gardening Live stage in the center of the venue. Watch and learn from the top professionals in horticulture as they present on exciting green topics, three times a day.

Garden Gourmet -- Four times each day you can watch Chicago’s culinary elite share their secrets on creating savory dishes from natural and home-grown ingredients during our Garden Gourmet presentations. Leave with plenty of fresh ideas for your own garden produce!

Backyard Patch Sharing about Herbs

I (Marcy Lautanen-Raleigh) will be presenting at the  Chicago Flower and Garden Show on two different days.  You can learn to make Herbal Infusions at 4:00 pm on Thursday March 21 on the Gardening Live! stage.  On Friday I will present a program on Edible flowers (at 12:15) followed by one entitled Unusual, Exotic and Medical Herbs (1:45pm). Local Radio gardening personality Mike Nowak will be broadcasting live on Sunday, March 24.

Single day tickets are $20 and evening tickets from 4 pm to closing are $10.00.  You can order tickets online.  

Mocktails Need Special Ingredients

One of my very popular programs currently is Mocktails.  A wonderful program exploring the flavors of herbs that make excellent cocktail flavors and ingredients.  We explore herb infused simple syrups, herb infused teas and juices and traditional cocktail techniques, like muddling to create unique herb flavors for fun entertaining.  Although the program is alcohol-free all the techniques can be used to make true cocktails as well.  If you are interested in attending a Mocktail Program there are several coming up soon.

March 5, 2019 at Graves-Hume Library in Mendota -- to register

March 13, 2019 at District 128 Community Educations -- to register

March 14, 2019 at Brookfield Library -- to register

Infused Gin Substitute; Juice Gin Substitute; and Lavender Infused Grape juice

In order to make a Mocktail, you must create alcohol substitutes.  Some alcohols can be easily substituted, like water for vodka or grape juice for wine and sparkling water or ginger ale for champagne.  One of those substitutes is a alternative to Gin.  Gin cannot be easily substituted with a simple beverage.  Juniper is a special flavor in Gin along with other herbs so to create a different version of this you must infuse, or steep, the flavor of juniper into other media.

One technique uses fresh fruit, both the juice and peel combined with juniper berries and other spices to create a flavored beverage you can use in numerous Gin themed drinks.

In the photo above the center jar contains a Juice Gin Substitute made with oranges, blood oranges, lemons and grapefruit infused with rosemary, juniper, cardamom and citrus peel to create a subtly bitter infusion that is very similar to real Gin.

Gin Substitute Juice

To create a non-alcoholic gin and tonic you need to craft a complex flavored juice to use to craft the cocktail and you need some citrus or floral bitters to substitute for the bitterness of the quinine you find in the tonic water.

For the juice infusion

3 large grapefruits (pink or regular or both)

1 lemon

3 oranges (blood orange and regular)

8 juniper berries

6 cardamom pods

1 sprig rosemary

Other

Sparkling water or soda water

ice cubes

Citrus or Floral Bitters

Instructions

1. Peel off some rind off the grapefruit, lemon and orange. You want about 3 5-inch long peels, one or two of each fruit to add to the bottle.
2. Cut the fruit in half and juice into a bowl, don't worry about the fruit flesh falling in.
3. From the bowl, strain the juice through a sieve to catch the meat.
4. Add the juniper berries, cardamom pods and rosemary sprig to a bottle or other vessel with a lid. Add a peel of each citrus fruit and then pour in the strained juices. Shake well.
5. Infuse overnight or for a couple of days or use right away.
6. To create Mocktail: Combine equal amounts of juice infusion and sparkling water over ice and add a dash or two of bitters.

Pasta With Mushrooms and Herbs - Vegetarian Recipe

One last recipe for the Pasta theme is this great vegetarian recipe with a wonderful combination of herbs.  In March we are doing our Edible Flower and Language of Flowers programs, so we picked the theme of Edible Flowers.  Stop back at the end of the week!

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Pasta with mushrooms and herbs 

Adapted from one I read by Rachel Roddy

1 ounce dried porcini 
3 ounces mushrooms, mixed varieties, wild or cultivated 
4 Tbls olive oil 
1 cup butter (or vegetable oil butter substitute)
2 garlic cloves, peeled and finely chopped 
Salt and black pepper 
Parsley, tarragon and thyme, finely chopped (to taste, but at least 1 tsp each dried or 1 Tbls each fresh)
4 cups dried long pasta (ideally pappardelle or tagliatelle) 
Parmesan, grated (or nutritional yeast)

Directions:

Soak the porcini in warm water for 30 minutes, then drain, reserving the liquid. Clean the other mushrooms by brushing away any mud and then wiping the cap and stem with a damp cloth. Cut all the cleaned mushrooms into slices; not too thin. Put a large pan of well-salted water on to boil in preparation for cooking the pasta. 

In a large frying pan, heat the oil and butter/butter substitute. Once the butter is foaming gently, add the garlic and fry for a few minutes. Add the porcini and cook for another minute to combine the flavors. Add the fresh mushrooms. Sprinkle with salt and pepper and cook, stirring occasionally, for 5–6 minutes, or until the mushrooms have released their water and are tender and glistening. Add a little of the porcini liquid and let it all bubble for another minute to reduce, then sprinkle with the herbs. 

Meanwhile, cook the pasta until al dente. Drain and toss with the mushrooms. Divide between bowls and serve, passing around grated cheese for those who want it. Serves 4

RECIPE THEME:
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails