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PLEASE EAT THE DAISIES We've collected recipes for a Spring luncheon that is as delicious as it is beautiful. Begin with a colorful Herb-Lover's Salad then bring out a gorgeous tray of Blossom Tea Sandwiches. Crab and asparagus Stuffed Tulip Petals make an unexpected botanical entree. Finally, decorate your favorite cupcakes with tiny violas and sugar-dusted berries. |
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There are a few tips to keep in mind when your selecting edible flowers. Before garnishing food with flowers, make sure that the flowers are not a poisonous variety and that they are pesticide--free. Your best option is to use garden-grown flowers or those commercially raised especially for eating. Just because a flower is considered edible, or nontoxic, doesn't mean it tastes good. If you are using edible flowers as an ingredient rather than a garnish, sample the flowers first to make sure that they complement your dish. Below are some common edible flowers and a description of their flavor: Pansies--lettuce * Squash Blossoms--sweet nectar * Roses--floral * Violets--very floral * Carnations--bland and somewhat bitter * Lilacs-light floral * Lavender--lemon perfume * Nasturtiums--peppery |
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Ingredients: 1/3 cup white wine vinegar 2 teaspoons snipped fresh tarragon 2 teaspoons snipped fresh marjoram 2 teaspoons snipped fresh chives 1 to 2 cloves garlic, minced Salt and freshly ground black pepper 2 cups freshly picked edible flower petals* such as chives (with flowers), chervils, corianders, nasturtiums, pansies, violets and violas, rose petals, calendulas, marigolds, borages, dianthuses, daylilies, and/or geraniums |
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Instructions 1. For salad greens: In a large bowl of cold water, add the salad greens. After a few minutes, lift the greens out and discard the water. Dunk the greens again, if needed, to remove any dirt or sand particles. Drain the greens in a colander. 2. Place the greens on a clean kitchen towel or several layers of paper towels; gently pat dry. (Or use a salad spinner. Place the greens in the basket and turn the handle to spin the greens dry.) Wrap dried greens in a dry kitchen towel or paper towels; refrigerate at least 1 hour or up to several hours to crisp. 3. For vinaigrette: In a screw-top jar, combine the olive oil, vinegar, tarragon, marjoram, chives, and garlic. Cover; shake well to mix. Season to taste with salt and pepper. Serve immediately. (Or cover and refrigerate for up to 1 week. Let stand at room temperature for 20 minutes before serving; shake well.) 4. For edible flowers: Gently wash the flowers in water. Drain; place on paper towels and let air-dry or gently blot dry. Use immediately. 5. To serve, arrange the greens on a large serving platter or in a salad bowl. Arrange edible flowers on top of greens. Shake the vinaigrette well; drizzle desired amount over the salad. Toss gently to coat. Serve immediately. Pass additional vinaigrette, if you like. Cover and store any remaining vinaigrette in the refrigerator for up to 1 week. Let stand at room temperature for 20 minutes before serving; shake well. Makes 4 to 6 servings. Note: The best edible flowers are unsprayed blossoms from your own garden. You also can find edible flowers in the produce section of some supermarkets, local herb gardens, and some restaurant or produce suppliers, and mail-order outlets. Use flowers that have been grown without the use of pesticides or other chemicals. Don't use flowers from florist shops they're usually treated with chemicals. Source: Midwest Living |
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Note: These open-face finger sandwiches offer a gorgeous display of colors and flavors. Use a variety of edible flowers, such as nasturtium, chive and herb blossoms. Then, expect to be applauded for your artistry. Instructions: Squeeze chopped cucumber in a kitchen towel to remove as much moisture as possible; set aside. Blend together the cream cheese, seasonings and chives or scallion. Add cucumber and combine well but do not overmix. Spread on bread and cut into finger-sized open sandwiches. To serve, decorate the tops of sandwiches with petals of various edible flowers, combining colors and shapes to suit your palate and your fancy. |
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Instructions: Source: Judith Jones Ambrosini |
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Copyright 2005 La Vie en Rose |
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