Before starting any edible flower recipe make sure you check the cautions and tips on preparations of fresh flowers at Grandma's Edible Flower Garden.
Candied flower recipes take a bit of patience to prepare but once prepared and stored properly they will keep up to a year.
Suggested flowers for this edible flowers recipe:apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, violas, violets, Johnny-jump-ups, and pansy petals.
In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.
Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower.
Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.
Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Candied flowers and petals can be used in a variety of imaginative ways - to decorate cakes large and small - all kinds of sweet things, such as ice cream, sherbet, crèmes and fruit salad and of course cocktails.
Suggested Edible Flowers:Violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums, etc.
Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker. Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush. When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch. They can be stored in an airtight container and put in the freezer for up to a year.
Will last approximately 6 months!
Incredible Edible Flower Recipes for Main Course
Blue Chive Omelet
Chive blossoms give a delicate onion flavor to a simple omelet. It is perfect for breakfast, brunch, lunch, or a light dinner. It's the perfect meal when you add a biscuit and a few slices of bacon, ham or sausage on the side.
Sprinkle the washed chive blossoms across the top of the eggs and then fold the omelet over and let cook another few minutes. Serve.
Yield: 2 servings
Spicy Stuffed and Fried Squash Blossoms
Nothing is tastier or prettier than a garden full of zucchini, acorn squash, pumpkin or other squash blossoms. Try stuffing them with an herbed cheese mixture, dipped in a light beer batter, and then fried to a golden brown.
Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.
Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.
In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.
While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.
Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other side. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.
Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.
Yield: 8 to 10 servings
Preheat oven to 450 F. Mix dry ingredients together in a bowl. Cut in margarine and Calendula petals with a pastry knife until the mixture is mealy in texture. Quickly stir in the Milk. Turn out onto a floured board. Shape and kneed (as little as possible) into an oblong shape about 1-½ Inches thick. Place on a heavy cookie sheet (or use one cookie sheet atop another). With a sharp Knife, cut dough into 2-inch squares. Dot each biscuit with margarine. Bake for 10 to 12 minutes or until lightly browned. Serves 6 to 8.
Click on this link to discover Calendula Flowers.
Here's a neat way to recycle soup cans. You'll need to save 6 soup cans for this recipe! Some edible flower recipes need to be planned in advance!
Combine first three ingredients into a saucepan and bring to a boil. Cook 2 minutes and keep stirring. Cool, then combine butter and sugar, add eggs and vanilla. Stir in raison mixture alternately with flour.
Fill 6 well-oiled soup cans 2/3 full. Place cans on a cookie sheet and bake at 350 degrees for 2 hours or until done, cool slightly before removing bread from cans. Bread should slide out smoothly, if sides slightly stick use a bread knife to loosen around can.
Sift the flour, all but 1 tablespoon of the sugar, and the salt into a bowl. Rub in the butter until the mixture resembles bread crumbs. Mix a well in the center and add the wine and the lavender leaves and stir in gently. Leave the mixture for 10 minutes, stirring now and again, by which time it will have bonded together, then gather together to make a soft dough. Roll out the dough on a floured board about 1/8 inch thick and use a serated pasta wheel to cut out small strips, about 2 inches by 1 inch. Place on a buttered baking tray, giving one half of each strip a twist, as you do so to make the cookies look just like little bows. Bake at 375 degrees F for about 6 to 8 minutes or until edges are just turning brown. Cool on a wire rack and sprinkle with the remaining sugar. Lavender Sugar:
Mix 2 tablespoons of spikes of fresh lavender flowers or 1 tablespoon of dried lavender flowers with 1 cup of superfine sugar. Select a glass jar and make alternate layers of sugar and lavender flowers until the jar is full. Cover tightly and leave in a warm, dry room for 1 to 2 weeks. Shake the jar through a sieve before use. This method is similar to the conventional method you use to make vanilla sugar.
Grandma's 2nd Favorite Edible Flower Recipies
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally. Boil Times:
2 minutes - soft gel 4 minutes - medium gel
Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Makes five 1/2 pints.
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