Flower delicacies part 2 - recipes

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RECIPES:

Tossed Flower Salad

It uses many herb blossoms that have to be picked anyway in order to keep your herbs growing Make this every time you go out to pick off the blossoms instead of throwing them away.

Various greens: iceburg, romaine, bib, spinach, dandelion greens, etc.

Whole Nasturtium flowers

Petals from 2 or 3 Calendula

Petals from 2 or 3 roses (the white ends removed)

A handful of whole chive blossoms

A handful of one or the combination of: Marjoram blossoms

Savory blossoms

Basil blossoms

Oregano blossoms

Petals from 6 to 8 pansies

Combine enough greens to more than half fill your bowl. Add the rest of the ingredients.

DRESSING:

1 T olive oil

Juice of 1/2 lemon

Salt and pepper to taste

1 heaping T Dijon mustard

1/4 c fresh shredded basil

2 T honey, or enough to balance the acidity of the dressing

Whip all together and pour over the salad. Toss to coat and serve immediately.

ROSE PETAL BREAD

This is adapted from a 12th century recipe. The taste will raise eyebrows. It tastes just like a rose smells. This recipe will give you muscles as it is mixed entirely by hand.

2 pkg yeast

1-3/4 c warm water

6 T honey

6 to 8 c wheat flour

2/3 c softened currants

warm water

1-2/3 T salt

6 T oil

1-1/2 tsp rosemary (fresh)

1-1/2 tsp basil (fresh)

2/3 to 1 c finely chopped fresh rose petals the white ends removed

4 drops red food coloring

1/2 tsp cinnamon

Sprinkle yeast on 1/2 c of the warm water; stir in the honey. Let this sit for 5 minutes. Add the remaining warm water and beat in 2-1/2 to 3 cups of the flour. Beat this with a wooden spoon about 200 strokes. Cover with a damp cloth to rise 30 to 45 minutes or until the size is doubled. Stir down. In a bowl beat 5 whole eggs and 1 yolk. Stir in the currants. Beat in the salt and oil. Mix this into the dough. In a mortar crush herbs and rose petals. Mix in cinnamon and add to batter. Dough should be a light pink color. If not, add food coloring and mix in. Add the remaining flour and mix with your hands then turn out on a floured board and knead for 10 to 12 minutes.. Place dough in a buttered bowl and cover. Let rise until size is doubled. Punch it down and turn out onto a floured board. Let rise 5 minutes. Shape into 3 balls. Place these balls on a buttered baking sheet and cover with a damp towel. Let rise again

until double in size. Brush with remaining egg which has been beaten. Bake in 375-degree oven about 50 minutes.

CALENDULA QUICHE

This recipe I made up from a quiche that originally used saffron. I don't know anyone who can afford saffron. It doesn't exactly have the same taste, but it isn't too far from it.

Crust:

1 c whole wheat flour

1/2 c butter

1 T grated Parmesan Cheese

1/4 c cold water

Filling:

1/2 lb mushrooms, sliced

1 medium onion, chopped

1 T butter

4 to 5 eggs

10 to 20 calendula petals, removing the white part of the petal

1-1/2 c milk

1 clove garlic, crushed

3/4 tsp soy sauce

2 T fresh parsley, chopped

1-1/2 c grated Swiss cheese

Preheat oven to 425 degrees.

In a mixing bowl combine flour, butter and Parmesan. Cut in with a pastry cutter until the granules resemble the size of a pea. Add enough cold water for the dough to stick together without sticking to your hands while you are mixing it. Let the dough rest 10 minutes. Roll out on wax paper and turn into a buttered and floured 9 or 10 inch pie pan. Bake 10 to 15 minutes. Remove from the oven and reduce oven heat to 350 degrees.

In a frying pan sauté mushrooms and onions in butter. In another bowl mix together the eggs, milk, garlic and soy sauce beating until frothy. Add parsley and all but 2 T of the calendula petals that should be set aside.

When the crust is done, put the drained mushrooms and onions in the bottom and pour in the egg mixture. Sprinkle the Swiss cheese on top and bake another 50 minutes or until a knife comes out clean when inserted in the center. Let stand 10 minutes to cool. Sprinkle with remaining calendula petals and serve.

BLUE FLOWER OMELET

This is a recipe I found in my grandmother's hand written cookbook. She loved chive flowers.

4 eggs

4 T milk

salt and pepper to taste

2 T minced chives

3 T butter

12 chive blossoms

In a frying pan melt the butter. In a bowl combine all ingredients except chive blossoms. Mix until frothy. Pour into the frying pan. As the edges of the omelet begin to set, reduce the heat and pull the sides away allowing the liquid to run underneath to cook. If you can flip the omelet over, do so. When all eggs are done, sprinkle the chive blossoms over the top and fold over omelet. Cook 3 more minutes and serve.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

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