It is that time of year where blooms are coming out and maybe you want to spice up a dish.
Learning which flowers are edible is a good place to start.
John
Anise Hyssop: Lilac-coloured blossoms. Strong anise-licorice taste. Sweet and tasty. Flavor similar to root beer. Great in salads, sweet pastries, butter cookies and as a garnish. Leaves can be used to make tea.
Bachelor's Buttons: Blue blossoms with fuzzy silver-gray leaves. Bland taste.
Bergamot Red, Pink, White and Violet Flowers. Perfumy, tea-like taste. Goes nicely with peach desserts.
Borage: Large blue flowers. Cucumber-like flavor. Great in salads, dips, fruit compotes and candied for desserts. also known as anchusa.
Calendula: Yellow or gold flowers. Slightly green, tangy, peppery taste.. Nice with corn muffins.
Carnations: Pink, yellow, white or red flowers. Bland and sometimes bitter flavor.
Chives: Lavender flowers. Mild onion flavor
Chrysanthemums: White, yellow, orange, red, pink and purple flowers. Each color has a different flavor, some strong and bitter.
Daisies: White with yellow centres. Mild flavor.
Dandelions: Yellow. Bitter flavor.
Day lilies: Many shades of orange and yellow. Slightly sweet, nut-like flavor. A cross between asparagus and zucchini. Interesting with pasta and mushrooms.
Dianthus: Red, pink or white flowers. Little flavor. Pink variety spicy, like cloves.
Geraniums (Scented): Pink, red, white or purple flowers. Flavored leaves (rose, lemon, mint, apple and nutmeg). May be slightly sour or bitter. A nice addition to cake batter.
Herb Flowers: Most popular are chives, rosemary, thyme, oregano, marjoram, basil, onion, garlic, cilantro and sage. Recommended for salads, atop vegetables, and as a pizza topping.
Johnny Jump-Ups: violet, mauve, yellow and white flowers. Light winter-green flavor. Great in salads and as garnish for pastry and desserts.
Lavender: Purplish flowers. Lemon flavor. Excellent in cream for desserts.
Lilacs: White, violet, blue, pink, white, yellow and magenta flowers. Light floral flavor. Can be slightly bitter.
Lovage: Yellow and white flowers. Mild celery flavor.
Marigolds: Yellow, orange and gold flowers. Mild peppery taste. Some varieties less intense and bitter. Others citrusy and milder. Goes well with mushroom salad.
Mustards: Bright yellow flowers. Hot, pungent mustard flavor. Great in salads.
Nasturtiums: Rainbow of colors. Piquant, like watercress. Great in salads, salsas, compound butters, vinaigrettes, grilled dishes and stuffed with guacamole.
Pansies: Blue, orange and purple flowers. Mild flavor. great as a garnish, in salads and for candying.
Rocket: White with red and pink veins. Less piquant. Smoky, nutty flavor. Superb in spring salads.
Rose Petals: white, yellow, orange, pink and red flowers. Sweet to bitter. Red flowers have a mineral flavor. Lighter coloured varieties are more delicate in taste. Great in jams, sugars, vinegars, syrups, jellies and teas.
Safflower: Orange flowers. Slightly bitter in taste. Good in salads, cooked in rice or added to pasta as a garnish.
Squash: Orange and yellow flowers. Vegetable flavor with the mild taste of raw squash. Great for stuffing, frying or sauteing when whole. cut into julienne for pancakes, omelets, soups and salad.
Tulips: Wide variety of colors. Little flavor, slightly sweet or bitter.
Violets: Purple flowers. Mild taste (except viola odorata, which is sweet). Excellent for candying and as garnishes for desserts and tea sandwiches. Good in salads.
Info From: The National Culinary Review, June 1994
Anise Hyssop Honey Butter
1/2 cup honey
3/4 cup butter; softened
2 tablespoon chopped anise hyssop flowers
Cream honey and butter, mixing until well blended. Stir in flowers. Use on pancakes, waffles or muffins. Store in refrigerator.
Bean Salad
16 oz great northern beans; drained and rinsed
1 cucumber; chopped
1 red bell pepper; chopped
In mixing bowl, combine beans, cucumber and red pepper. In a small bowl or measuring cup, combine dressing ingredients. Pour over bean mixture and toss. Using a slotted spoon, arrange on lettuce leaves on individual chilled salad plates. Garnish with chopped scallions.
Red onions are also good added to this salad.
Beef Fajitas
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon safflower oil
1/3 cup dry sherry
1 lb sirlon tip; fat trimmed
2 serrano or jalapeno chiles; seeded and minced
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1 teaspoon minced cilantro
4 large flour tortillas
1/2 cup bottled salsa
1/2 avocado; thinly sliced
1 cup nonfat plain yogurt
1. In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-1/2-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.
2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Assemble fajitas.
Chicken And Penne With Walnut Pesto Sauce
1/2 cup walnut pieces
3/4 cup pre-washed basil leaves
1 tablespoon grated parmesan cheese
1 teaspoon freshly chopped garlic
1/2 cup extra virgin olive oil
1 salt and pepper; to taste
2 6-oz boneless chicken breasts
2 cup pre-cooked; (al dente) penne pasta
1/2 cup diced tomato
1 teaspoon grated parmesan cheese
1 teaspoon extra virgin olive oil
Toast the walnut pieces in a 350° oven for 8 minutes or until brown. Place in a blender with the basil, cheese, garlic, olive oil and salt and pepper. Turn on the blender and process until you have a smooth paste.
Take the brush and lightly coat the chicken with a little pesto. Place it on a pre-heated grill and cook for 6 minutes. Turn over and cook for an additional 4 minutes.
Place the skillet over moderate heat, add the pasta, spoon the remaining pesto and toss well. Spoon the hot pasta on two pre-heated serving plate, slice chicken breasts and fan over top. Drizzle 1 tsp olive oil and 1 tsp Parmesan cheese over each plate. Garnish with a fresh basil sprig and serve.
Recipe by: Colavita and California Walnuts
Grilled Chicken Sandwiches with Peach-Onion Relish
Relish:
2 teaspoon vegetable oil
2 onions; quartered & sliced
1/4 cup sugar
2 peaches, peeled & pitted; chopped
1/3 cup sherry vinegar; or cider vinegar
1/3 cup dry sherry
1 teaspoon black peppercorns; crushed
1 salt; to taste
4 4 oz boneless skinless chick
1 freshly ground black pepper
4 kaiser or other large rolls
4 large lettuce leaves
Relish:
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-low heat. Add onions and cook, stirring, until softened and starting to color, 5 to 7 minutes. Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes. Add peaches and cook another 4 minutes, or until the mixture turns golden brown. Add vinegar and sherry, bring to a simmer and cook, stirring, until thickened and jamlike, 5 to 10 minutes. Stir in crushed peppercorns and season with salt. Transfer to a bowl and set aside.
Prepare grill or preheat broiler. Place each chicken breast between two layers of plastic wrap and flatten gently with a rolling pin or heavy skillet until approximately 1/4 inch thick. Brush chicken breasts lightly with the remaining 1 teaspoon oil and season with salt and pepper. Grill or broil the chicken until no longer pink inside, 3 to 4 minutes per side. While the chicken is cooking, toast the rolls on the grill or under the broiler.
Place lettuce leaves on the bottom halves of the toasted rolls, followed by chicken. Top with peach-onion relish and the roll tops.
439 calories per serving; 33 G protein, 7 G fat, 56 G carbohydrate, 378 MG sodium;; 72 MG cholesterol
