Edible Flowers - August 2009

Diva: Aven

Drinks: Sara
Hibiscus Cooler

2 c boiling water
½ c dried hibiscus flowers
¾ c sugar
¼ c lime juice
4 c chilled water
ice
champagne

Lavender Bees Knees

1 ½ oz gin
½ oz lemon juice
5 sprigs fresh lavender
1 spoon honey

Mix lavender and hot water – let steep for 5 minutes. Muddle to augment. Whisk in honey.

Add lavender, honey, gin, lemon juice, strain into cocktail shaker. Stir and strain into glass.

Appetizer: Ashley
Herb and Flower Dip

Mix chopped fresh calendula flowers, garlic flowers and onion flowers to taste into softened cream cheese. A second combo was chopped arugula flowers, basil flowers, and oregano flowers to taste into softened cream cheese. Serve with assorted crackers.

Goat Cheese Stuffed Squash Blossoms

Mix chopped basil, garlic and oregano flowers into goat cheese to
taste. Remove pistil from inside the male squash blossoms. Gently brush any dirt or bugs from the blossoms but do not wash under water. Stuff the blossom with the cheese mixture; twisting the ends closed. Follow the directions on the box of tempura batter. Dip the blossoms into the batter and fry in deep oil until light golden and crispy; about 2 minutes per side. Drain on paper towels and serve immediately

Bridget, Sara's mom (and Camas' grandmom!), joins us!

Salad: Colleen
Caprese Salad

cherry tomatoes, halved
pearl size fresh mozzarella
mixed greens
basil flowers to garnish
Dressing - Basil balsamic vinaigrette

1 c olive oil
2 c packed basil leaves
¼ c balsamic vinegar
2 cloves garlic
salt and pepper

blend or food process basil and olive oil together. heat on low heat for about 10-15 minutes - don't cook the oil. let cool for a little bit. add vinegar, garlic, salt and pepper and use an immersion blender to mix. refrigerate.

Soup: Tamara
Jason's Tomato Soup served with Oregano and Basil Blossoms

½ large red onion
4 cloves garlic
4 or 5 sundried tomatoes
½ c fresh basil (or 1 T dried)
2 tsp dried oregano
2 T flour
2 15 oz cans diced tomatoes
4 c of water
1 T balsamic vinegar

Saute the onions and garlic till soft and translucent.
Add in sundried tomatoes.
Stir in flour and cook for one minute.
Add tomatoes, water and herbs.
Bring to a boil (just before it boils add vinegar) and then simmer for 20 mins.
Add salt and pepper to taste.

Serve with fresh oregano and basil blossoms.

Side Dish: Mariah
Potato Balls with Hibiscus Flower Syrup

4 c Mashed Potatoes (I added salt, pepper, and white pepper)
4 Egg yokes
2 T shopped parsley
4 egg Whites

Beat egg yokes and parsley into hot mashed taters – cool slightly.

Beat egg whites until stiff, fold egg whites into potato mixture. Shape into balls – bake on a lightly greased cookie sheet at 400 until crisp.

Hibiscus Flower Syrup

4 c sugar
4 c water
Heat until sugar is fully dissolved

Add Hibiscus Flowers and bring to boil stirring frequently. Turn mixture to simmer and simmer until the syrup reduces to about one third the original amount. Strain hibiscus flowers and pour mixture over the potato balls.

Entree: Erin
Chicken with Figs and Artichoke Hearts

1 ½ cups dry white wine
3 T tomato paste
3 T minced garlic
3 T brown sugar
1 ½ tsp oregano
1 ½ tsp kosher salt
1 ½ tsp poultry seasoning
1 ½ tsp chicken (or vege) base
1 ½ c drained marinated artichoke hearts
1 c pitted dried plums
1 c dried figs, cut into halves
3 T drained rinsed capers
2 lbs boneless skinless chicken breasts
2 T sour cream

Combine the wine, tomato paste, garlic, brown sugar, oregano, salt, poultry seasoning, and chicken base in a bowl and mix well. Stir in the artichoke hearts, dried plums, figs and capers. Arrange the chicken in a single layer in a baking dish. Spoon the wine mixture over the chicken, turning to coat.

Marinate, covered, in the refrigerator for 2 to 10 hours,turning oc

casionally. Bake at 350 degrees for 1 hour. Remove the chicken with a slotted spoon to a serving platter. Stir the sour cream into the sauce and pour over the chicken. Serve immediately.

Serves 4 to 6

(from Colorado Colore: A Palate of Tastes, Junior League of Denver, 2002)

Dessert: Bonnie
Lavender Shortbread

1 tsp vanilla extract
1 tsp lavender buds
½ c sugar
½ tsp salt
1 c chilled, cubed butter
½ c cashew pieces
2 c flour

Soak lavender buds in vanilla for approximately 1 hour.

Blend sugar and salt in food processor. Add butter and cashew pieces and pulse until smooth. Strain out lavender buds and blend vanilla into sugar/butter mixture. Add flour and process until blended but slightly crumbly, occasionally scraping down bowl. Split dough in half and gather each into ball, flatten into disk and cover in plastic wrap. Place in fridge until cold, approximately 30 minutes. Place rack in top third of oven and preheat to 250 degrees. Press each half of dough in 4 inch round cakepan and bake for 30 minutes. Turn and bake an additional 30 minutes until light golden. Cut while warm then cool.

Honey Lavender Ice Cream

2 c heavy cream
1 c half-and-half
2/3 c mild honey
2 T dried edible lavender flowers*
2 large eggs
1/8 tsp salt
1 tsp vanilla*
¾ c huckleberries*

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Cooks' notes:
To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. Custard can chill up to 1 day before freezing. Ice cream keeps 1 week.

(From Gourmet, *Bonnie’s additions)

Lottery: Aven

Birthday Girl, Aven