Making Sugared Flowers

Something else to do with Edible Flowers is to enjoy them as a decoration on cakes, cookies, or garnish on a beverage, be it tea or cocktail. A candied or sugared flower is great to preserve the lovely spring flowers like violas or pansies which proliferate the gardens this time of year.  So grab a few and try this out.  Share your photos here or on Facebook.

Sugared flowers (Candied)

1 large egg white

1 teaspoon water

72 pesticide-free edible flowers, such as pansies and violas, stems removed

Superfine sugar, for sprinkling

Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. 

NOTE: Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

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

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