Cooking with Flowers

Are you looking for a new way to wow your dinner guests? Try cooking with flowers. Flowers can add a special flavor, or a beautiful presentation. I've put together some of my favorite recipes, so you can get Cooking with flowers.

There are many edible flowers. For a quick list, please refer to my article Edible Gardens.

Eileen's Spring Flower Salad©

To serve 4,you will need:

4 cups salad greens, your choice PICTURE 1 small red onion, sliced thin 1 small cucumber, sliced ½ inch thick 6 to 8 white mushrooms 2 large sweet peppers, sliced in julienne style ½ pint grape tomatoes ¼ cup Chive blossoms, individual flowers separated ¼ cup Sweet Rocket blossoms ¼ cup Meadow Crainsbill blossoms 5 large Pansies 1/8 cup Sweet Violets

On two separate platters place, salad greens and other ingredients arranged attractively. Serve immediately as flowers will wilt if left too long. Provide several light salad dressings.

Herbed Cucumber Dip with Borage Blossoms

Makes 3 cups of dip.

You need: 1 medium cucumber, peeled and shredded 1 tsp. white wine vinegar ½ tsp. soy sauce 3 dashes bitters Pinch sugar, optional Salt Freshly ground white pepper 1 crushed garlic clove 2 tsp. finely chopped fresh parsley 2 tsp. finely chopped Basil 1 tsp finely chopped fresh, or dry dill weed 11/3-cup sour cream 2/3-cup plain yogurt Approximately 20 borage blossoms

Mix all ingredients, except blossoms. Cover and refrigerate for 30 minutes. Sprinkle Borage blossoms before serving. This dip is great with crackers, or Melba rounds. It also makes a nice accompaniment to fish dishes.

Golden Corn Bread with Calendula Petals

Makes one 8X8 inch-baking pan.

You will need:

1 cup yellow cornmeal ¾ cups unbleached flower 2 tsp. baking powder 2 extra-large eggs 1-cup milk 3 tsp. corn oil ¾ cup shredded cheddar cheese 1 cups corn kernels, fresh or canned ¼ cup calendula petals

Preheat your oven to 375*F. Butter an 8X8 inch pan. In a mixing bowel, combine cornmeal, flour, baking powder, and salt. In another bowel, beat the eggs, add the milk and oil, blending well. Stir cheese and corn, into the wet ingredients. Pour the wet ingredients into the dry and blend with a spoon. Stir in the Calendula petals. Fill the baking pan almost to the top. Bake for 20 minutes, or until the top is a nice golden brown. Let stand 5 minutes and serve. Serve with butter, honey, or butter.

Stuffed Nasturtiums

You will need:

Nasturtium blossoms Guacamole Egg Yolk, prepared as for deviled eggs Cream cheese Yogurt cheese

Fill blossoms with guacamole. With a cake decorating bag, and a large star point tip, Pipe egg preparation into blossoms, use the same process with the cheeses. Use these goodies on appetizer trays, or as a tasty garnish for steak, other beef dishes, or Mexican dishes.

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