Feasting on flowers?! Learn all about the benefits of edible flowers
Feasting on flowers?! Learn all about the benefits of edible flowers
Feasting on flowers?! Learn all about the benefits of edible flowers
MILWAUKEE -- They're so beautiful you won't want to take a bite out of them -- but maybe you should! Chef Alisa Malavenda joins Real Milwaukee to talk about edible flowers.
Alisa Malavenda shows us how to use edible flowers
Alisa Malavenda shows us how to use edible flowers
Edible Flowers
Some popular and easy to find edible flowers.
Chive Blossoms ( spicy- peppery) good for eggs and dairy based items like cheese and butter- also in a corn and black bean salsa it is very good.
Sunflowers ( bitter) – great for breads and also using the seeds with them is a great balance of flavor and texture
Calendula and Chamomile – ( earthy) spicy and peppery – Calendula also known as poor man’s saffron – great for Spanish rice , custards, pasta and eggs- also pairs well with corn and can use with sweet items like cake.
Dandelions- ( the younger the better and pick close to the ground) - honey flavor – great for salads , sweets, eggs , wine and as a diuretic tea
Day Lilies- You can use the whole flower – stem is green and peppery – the flower is sweet like lettuce – used mostly in Asian Cuisine and salads- pairs well with cheese, curries and seafood – also can be stuffed like a zucchini blossom.
Firestix – gorgeous garnish for cocktails, has a mild corn flavor. Good in Latin food, cocktails, and muffins.
Geraniums- Vary in color and flavor from –chocolate- lime to rose or an orange minty flavor – good for making jellies and dessert sauces
Elderflower – Boost immune system and has a licorice flavor – good for digestion– good in cocktails and desserts- Sambuca and St Germain – make sure you debug these flowers
Pansies – lemony and sometime a piney or winter green note – good in sandwiches and with tangy cheese like goat cheese , salads and sweets
Borage – hearty flower – tastes of fresh cucumber – good in summer drinks or paired with fruit in a salad
Buzz Buttons- Citrus flavor that creates a tingling sensation in your mouth like pop rocks.
Roses – Sweet and floral notes that are wonderful in desserts or tea or infused cocktails. The color does not effect flavor , but the stronger the scent the stronger the flavor notes. Pairs well with berries and other fruit ,
Orchids- also boasts of a Cucumber or Endive flavor and freshness. Use in Asian Cuisine and for stir fries and pairs really well with beef and seafood
Nasturtiums – spicy and peppery like the chive blossom but resembles more of a watercress flavor and slightly bitter undertones. Great for salads, butters, cookies, and pairs with cheese
Zucchini Blossom – Found at farmers market are wonderful for stuffing with cheese or meat and rice and baking or breading and deep-frying
Others include –tulips- lilacs-dianthus-fuchsia –marigold-daisy- hibiscus – holly hocks – jasmine – violets -many herb flowers like lavender- basil, dill-fennel- thyme sage and rosemary and many vegetable flowers and greens
Baked Stuffed Zucchini Blossoms
Pick the male flowers ( the ones that DO NOT have zucchini attached)
De-stem the flowers.
Mix the ricotta with parmesan, a dash of salt and , grate of nutmeg, egg and basil.
Put the ricotta mixture (about 2-3 Tbsp) inside each flower and place on a parchment lined baking sheet.
Put zucchini flowers in preheated oven at 350 degrees for approximately 5-7 minutes until the flowers are slightly cooked and the cheese has melted.
Thai Beef Salad ( Nam Tok ) with Orchids or Day Lilies
Strawberry, Rose and Champagne Gelee
Place strawberries and ¼ c sugar and 1 T lemon juice in a bowl , toss to combine, let stand for 10-15 minutes while preparing gelatin
Place ½ cup champagne or other sparkling liquid in a small bowl. Sprinkle gelatin over and let stand for 5 min.to soften. Bring 1 C of champagne to a boil with remaining ½ C sugar plus 2 T sugar , stir until dissolved, remove from heat and add gelatin mixture; stir until dissolved.
Add strawberries and juices, remaining champagne , remaining lemon juice and rose petals . Mix until combined and sugar is dissolved totally
With a slotted spoon, divide berries and rose petals equally in champagne glasses or other glasses. Then , divide champagne mixture equally among the glasses using between ½ and ¾ c of liquid depending on glass size. Chill gelee over night or until firm 3-4 hours. Cover and chill. Top with flavored whipped cream and basil crystals to serve. Can be made ahead 2-3 days and covered tightly.
Turning Butterfly Martini
Make butterfly pea flower tea and chill. For each cocktail place 3-4 oz flower tea mixture in a ice filled cocktail shaker . Pour into martini glass. Add 1.5 oz vodka and 2 oz fresh squeezed lemonade to cocktail shaker .
Pour lemonade over beautiful blue hued martini and watch the magic butterfly turn to a vibrant violet color. Garnish with edible flowers.
Easy Ideas to bring flowers into your food
Flowered Confetti Butter with Himalayan Salt – cut out disks of unsalted butter- chiffonade some edible flowers like pansies, nasturtiums or violets and sprinkle on butter and add a dusting of a slightly coarser salt like a Himalayan pink
Goat Cheese Rolled in Pansies with Lavender Oil- cut goat cheese rounds in disks about ½ “ and roll into balls and then press in flowers to create a disk. Drizzle with oil infused with a small amount of lavender ( lavender is very fragrant and if you use too much can be metallic tasting)
Crystalized Violets on Cupcakes – (any flowers ) violets are especially nice- if you can’t use them all – paint on some egg white and dip in sugar – let dry.
NOTE: IF YOU HAVE POLLEN ALLREGIES , YOU MAY BE ALLERGIC. USE CAUTION WHEN EATING FLOWERS AND INTRODUCE EACH VARIETY SEPERATLEY TO YOUR DIET- ALSO , ALWAYS CHECK TO MAKE SURE THE FLOWER IS AN EDIBLE VARIETY.