ѕєα's posts with tag: dessert
Since everyone seems to have a floral theme this week, I thought Id continue it with more recipes. On my Chicken Tues. blog this week are some rules for eating flowers. Please refer to it if your not sure what you can eat or not. Others who have blogs today are....
Heidi has one on Tarragon http://starfishred.multiply.com/journal/item/319?mark_read=starfishred:journal:319&replies_read=1
kathyinozarks has one on Roses http://kathyinozarks.multiply.com/journal/item/806?mark_read=kathyinozarks:journal:806Magicmomma has one on Cleaning your herb garden and arugula http://magicmomma.multiply.com/journal/item/212?mark_read=magicmomma:journal:212
grandfatheroak has some recipes for your skin http://grandfatheroak.multiply.com/journal
deb has a blog about Chamomile http://greenwytch.multiply.com/journal/item/227/a_very_tardy_herb_thursday
Flowers for salads and edible flower recipes
| Arugala, Eruca vericaria | Salads, snacking | Nutty, spicy, peppery flavor | | Borage, Borago officinalis | Salads, snacking | Tastes like light cucumber, remove thorny backside | | Bachelor button, Centauria cynaus | Salads | Sweet to spicy, clovelike | | Burnet, Sanguisorba minor | Salads | Flavorless, but colorful | | Calendula, Calenudla officinalis | Salads, teas | Spicy, tangy, ‘poor man’s saffron’ adds golden color to foods | | Daylily, Hemerocallis species | Salads, sautés | Sweet, crunchy, somewhat like a water chestnut | | Lavender, Lavendula species | Salads, teas | Floral, strong perfumey flavor, use very lightly for color | | Marigold, Tagetes tenuifolia | Salads, teas | Spicy to bitter | | Nasturtium, Tropaeolum majus | Salads | Sweet, mildly pungent to peppery flavor | | Onion/garlic, Allium species | Salads, stir fry | Sweet onion, garlic flavor | | Pansy, Viola spp. | Salads | Mild sweet to tart flavor | | Pea, Pisum species (sweet pea is poisonous) | Salads, stir fry | Tastes like peas, also add tendrils or fresh new shoots | | Rose, Rosa species | Salads, teas, infusions | Sweet, aromatic flavor; remove the white bitter portion of petals | | Rosemary, Rosmarinus officinalis | Salads, teas | Pinelike, sweet, savory | | Squah Blossom, Cucurbito pep species | Salads, sautés, stuffed/battered | Sweet, nectar flavor | | Thyme, Thymus vulgaris | Salads, teas | Lemony, adds a nice light scent | | Violet, Viola species | Salads, teas | Sweet, nectary flavor
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Herb and Flower Cheese Terrine
1 lb Cream cheese, softened
3/4 lb Unsalted butter, softened
1 cup Grated Asiago cheese
4 x Cloves garlic, minced
3/4 cup Fresh basil, chopped
1/4 cup Fresh rosemary, chopped
2 tsp Worcestershire sauce
3/4 cup Toasted pine nuts
3/4 cup Chopped parsley
Salt and pepper
2 lb Provolone cheese, thinly sliced
30 x Johnny jump-up flowers, at least
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.
Fresh Grilled Alaskan Halibut With Nasturtium-Herb Vinaigrette
Serves 4 to 6
2 pounds fresh halibut fillet cut into 4 to 6 even pieces (score thicker fillets for easier cooking)
1 cup extra virgin olive oil
1/4 cup fine French sherry vinegar
1/4 cup minced shallots
2 teaspoons white miso (a traditional Japanese soybean paste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 teaspoon honey
2 tablespoons total chopped fresh herbs (tarragon, parsley and basil)
1/2 cup coarsely chopped fresh organically grown nasturtiums plus extra whole flowers for garnishing
About ¾ pound of fresh local field greens for presentation
Pre-heat grill. Mix in a food processor the vinegar, shallots, miso, honey, salt and black pepper.
Slowly emulsify ¾ cup oil (reserving the rest for grilling) into the processor.
Quickly "pulse" the prepped herbs and nasturtiums into the vinaigrette and chill.
Lightly coat the halibut fillets with olive oil, sea salt and black pepper and grill until just barely cooked through.
Toss half of the vinaigrette with the greens and mound on individual plates.
Place cooked fillets on top of greens, spoon over the remaining vinaigrette and garnish with whole flowers and serve.
Variations: Use another fish like wild salmon or mahi mahi or vary the fresh herbs.
 Orange-Pansy-Poppy Vinaigrette
Serves 6
1/3 cup chopped fresh organic pansies plus more for garnish
1/4 cup poppy seeds
4 ounces freshly squeezed orange juice
Zest of 1 orange
1 teaspoon minced garlic
1 ounce champagne vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
3/4 cup canola oil
Mix all in a blender but oil and then slowly emulsify oil into mixture.Chill.
Variations: Use other citrus in such as lemon or grapefruit or try other edible flowers.
Apple-Blueberry And Lavender Cobbler
Serves 6
For filling:
3 cups of thinly sliced, peeled organic baking apples such as Granny Smith or Jonathan's
1 cup fresh organic blueberries
1 teaspoon chopped fresh lavender flowers plus extra whole flowers for garnishing
3/4 cup fresh, local honey or agave nectar (similar in feel and taste to honey)
2 tablespoons arrowroot powder
Pinch sea salt
1/2 teaspoon pure vanilla extract
For Topping:
1 cup organic unbleached white flour
1 cup rolled oats
1/2 cup finely chopped walnuts
1/2 cup organic raw sugar or evaporated cane juice (a slightly less refined granular sweetener)
1/2 cup butter or organic palm shortening (a high quality, unrefined vegetable fat that is solid at
room temperature)
1/2 teaspoon cinnamon
Pinch sea salt
Preheat oven to 375 degrees. Mix all of the filling ingredients together and place in an 8-inch square baking dish.
Mix all of the topping together and work well with your fingers until the butter is reduced to even, little crumbs. Sprinkle over the top of the filling. Cover and bake for about 30 minutes or until it starts to bubble around the edges.
Uncover and bake 10 to 15 minutes until topping is crisp. Serve with your favorite ice cream and a flower on each portion.
Variations: Use any other seasonal, local fruits you enjoy such as peaches, nectarines, plums or apricots.
FLORAL LIQUEUR
4 cups vodka or brandy
1-cup sugar
1 - 2 cups flowers
Place lightly bruised petals in a jar with vodka or brandy and steep for 2 days. Then, add sugar and steep for 2 weeks, shaking vigorously once or twice a day to let sugar dissolve. Strain and filter into clean decanter.
Ideas:
rose, carnation, lavender and mint
orange zest and mint
ginger and pear
peaches and lemon verbena
raspberry and lemon balm
use a dry white wine
CARNATION VINEGAR
* 6 cloves
* 1 cup carnation petals
* 4 cups white wine vinegar
"Carnations petals are edible and add a clover like flavor
to foods but be careful not to eat the greenery,
some carnation leaves are poisonous."
* "Pull petals off the flower stems; snip off white heels and add them to your compost. Wash and dry well.
* Heat vinegar until it is lukewarm.
* Crush flower petals and cloves in a jar with a wooden spoon.
* Cover mixture with the warm vinegar and let it steep about 3 weeks. (preferably in a sunny windowsill)
* Strain the vinegar into decorative bottles and cap or cork tightly. Great on fruit salad.
***The best kind of carnations to use for anything is Dianthus or Pinks. These are the ones the old recipes speak of. They are much more fragrant than the new breeds. My grandmother used to grow these and I fell in love with them as a child. Now I always grow them.
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I'm still pretty much under the weather but I am doing better. I think the worst is over now I'm just sore and weak. So today's blog is a few recipes I got in an herbal email. As always others have blogs to share too and here are their links.....
kathyinozarks has Natural Easter Egg Dyes http://kathyinozarks.multiply.com/journal/item/758?mark_read=kathyinozarks:journal:758&replies_read=1
Heidi has lots of info about Onions http://starfishred.multiply.com/journal/item/248/HERBAL_THURSDAY-ONION
magicmomma has rosemary and lavender, some great pics and recipes too http://magicmomma.multiply.com/journal/item/188/HERB_THURSDAY--CONTAINER_GARDENING_AND_RECIPES
Lady Drago has lots about Rosemary http://ladydrago.multiply.com/journal/item/106?mark_read=ladydrago:journal:106
Greenwytch is very jet lagged after wandering all over Barcelona ( lucky lady!) but she did post some links about saffron for all of you http://greenwytch.multiply.com/journal/item/194?mark_read=greenwytch:journal:194
 Coriander Mint Relish
Makes 3/4 to 1 cup relish This relish or chutney is an excellent accompaniment to savory snacks like samosas or can be used as a spicy sandwich spread. It will keep for a few days in the refrigerator. 1 teaspoon cumin seeds
1 cup cilantro leaves
1/4 cup mint leaves
1 tablespoon lemon juice
1 tablespoon plain yogurt
1 small clove garlic
2 teaspoons sugar
1/2 teaspoon black pepper
Salt to taste
2 green chilies (optional)
1 to 2 tablespoons dried coconut (optional) Roast and grind cumin seeds. Combine all ingredients in a food processor or blender. Make a paste using a little water if necessary. If paste is a little runny add a few drops of olive oil to bind it. Adjust seasoning according to taste. The chutney tastes even better the next day once all the flavors have melded.
Lemon Verbena Biscuits 1 (6 inch) sprig of lemon verbena
1/4 cup sugar
2 cups flour
Grated zest of one lemon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter; grated
1 egg beaten
1/4 to 1/2 cup half and half
Melted butter
Sugar to taste Mince lemon verbena with sugar in mini food processor. combine sugar mixture, flour, lemon zest, baking powder and salt in a large bowl, mix well. Stir in grated butter until crumbly. Add egg and enough half and half to create dough, mix well. Turn out onto lightly floured surface. Knead until smooth. Roll 1/2 inch thick. Cut with floured biscuit cutter, or cookie cutter. Place on baking sheet. Bake at 425 degrees for 15 minutes. Remove from oven. Brush hot biscuits lightly with melted butter, and sprinkle with sugar. Makes one dozen biscuits.
 Green Tea Mousse
This recipe uses macha green tea powder. INGREDIENTS:
1 tbsp gelatin powder
4 tbsps water
2 egg yolks
1/2 cup sugar
1 cup milk
1 cup heavy cream
1 tbsp macha green tea powder
3 tbsp warm water PREPARATION:
Dissolve gelatin powder in 4 tbsps of water and set aside. Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatin in the milk. Gradually add the milk in the egg mixture. Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water. Further, add whipped heavy cream in the mixture. Pour the mixture into cups or glasses and chill them in the refrigerator. *Makes 4 servings
Poached Balsamic Pears with Rosemary 2 cups balsamic vinegar
1 teaspoon fresh rosemary finely chopped
1 cup water
1/2 cups sugar
2 whole pears, ends trimmed, peeled and cut in half In a medium size saucepan, bring all ingredients (except pears) to a boil over medium - high heat. Reduce heat to medium, add pears and add enough water just to cover. Simmer for 20 to 30 minutes or until pears are tender, turning every few minutes. Remove from stove and allow pears to cool in poaching liquid. When cool, core and slice. Serve with a little of the poaching liquid drizzled over the sliced pears arranged on a plate with a rosemary sprig.
You could add a bit of blue cheese sprinkled on it.
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