Spring
Sabbat Recipes
Yeah, there's quite a few recipes here for ya to
enjoy this season. belive me, it took forever to post them all!! I hope you like them, and don't
forget so send me recipes if you have them so that i can post for next Sabbat. Sorry this page
isn't really finished, by I thought that I'd post it before the sabbat was over, it's just
taking too long to organize it:)
-BB )O(Fairwind)O(
Bread
Saffron Bread
5 generous pinches of saffron (or to taste, with experimentation)
dissolved in 3/4 cup boiling water.
In a separate bowl
Cream:
1/2 cup butter or margarine
3/4 cup sugar
Add:
2 eggs
Mix & Add:
2 teaspoons baking powder
2 cups flour
Add: Saffron water mixture to the above.
Bake at 350 degrees for approximately one hour.
French Herb Bread
Crusty, chewy bread ribboned with a savory herb filling.
Brunch 1 tablespoon active dry yeast
2 tablespoons white sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
1 cup milk
1 tablespoon distilled white vinegar
1/4 cup water
1/4 cup margarine
1/2 cup minced onion
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon minced parsley
2 tablespoons margarine
In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1
1/2 cups of the flour. In a sauce pan combine the milk, water and 1/4
cup of the butter or margarine until 110 degrees F (38 degrees C). Add
milk mixture and vinegar to the flour mixture and blend at low speed of
the mixer until moistened. Beat at medium speed for 3 minutes. Stir in 1
1/2 cups additional flour to form a sticky dough. Turn dough out onto a
floured surface and knead adding 1/2 to 1 cup more flour until dough is
smooth and pliable. Place dough in a greased bowl and let rise in a warm
place until doubled in volume.
Punch down dough and roll into a rectangle shape about 16x8 inches.
5 In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2
tablespoons butter or margarine until butter or margarine is melted.
Spread over the dough rectangle and starting from the 16 inch side roll
the dough up tightly like a jelly roll. Place the bread seam side down
onto a greased cookie sheet and let rise until doubled in sized.
Preheat oven to 400 degrees F (205 degrees C). Bake bread until golden
brown about 20 to 30 minutes. Brush hot bread with melted butter and
sprinkle with chopped parsley.
Herb Onion Grill Bread
1 package active dry yeast
1 1/4 cups lukewarm water
1 1/2 cups whole wheat or brown rice flour
1 bunch scallions
1 tablespoon rosemary chopped
1 tablespoon thyme chopped
1 tablespoon sage chopped
1 tablespoon olive oil
2 teaspoons salt
2 cups unbleached flour
cooking spray (Original recipe used 2 tablespoons olive oil.)
1. In a large bowl, dissolve yeast in water and let stand until it
bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallins,
rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a
warm place for about 45 minutes.
2. Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff
dough. Turn out onto a lightly floured surface and knead for 10 minutes,
adding more flour as necessary to keep from sticking. Shape into a ball,
place in a large, lightly-sprayed bowl, and turn oiled side up. Cover
with
plastic wrap and set aside to rise until doubled in size, about 1 hour.
3. Preheat grill to medium-hot. Divide dough into six balls. On a
lightly floured surface, roll balls into 7-inch circles (about 1/4
inchthick.) Gently place breads on grill and cook 2 to 3 minutes on each
side,
turning occasionally, until well marked and browned.
Makes 6 breads.
LAVENDER BREAD
Use more or less lavender flowers according to your taste.
Make an infusion of
1-3 tablespoons lavender flowers in
1 cup boiling water.
Let steep till almost cool. Meanwhile proof
1 package dry yeast in
1/4 cup warm water.
Into a large mixing bowl (use your electric mixer with dough hook)
place
1 tablespoon shortening
2 tablespoons white sugar
1 teaspoon salt
21/2 cups bread flour
Strain the lavender infusion into the bowl while mixing at slow speed.
Pour in the yeast and continue to blend. If the dough seems too thin,
add 2 tablespoons flour, mix well. Remove dough hook, cover bread mix
with a piece of waxed paper and let sit for 45 minutes.
Grease a small loaf pan. Punch down dough, shape into loaf and
place in pan. Heat oven to 350F. When dough has doubled in bulk, put
into oven and bake for 30-40 minutes. Bread is done when a toothpick
inserted in the center of the loaf comes out clean. Let cool on a rack
for 10 minutes. Remove from pan. Drizzle a little melted butter over the
loaf and serve warm.
Lavender Cornmeal Brioche
4 cups white, unbleached Flour
1 cup Cornmeal
1 teaspoon Salt
1 teaspoon Lavender
8 ounces warm nonfat Milk, heated to 85 degrees
1 tablespoon fresh Yeast
1 cup warm Water
1 tablespoon Honey
2 whole Eggs, beaten
Add yeast to the water and honey and let it sit in a warm place until
foamy, then add the beaten eggs. Combine wet and dry ingredients and
knead for 8 minutes. Set in a warm place and allow the dough to rise
until it doubles in volume. Then, punch down and form into desired
shape. Let the dough mixture rise again until it has doubles in size and
bake at 350 degrees for 25-30 minutes. Baking time will vary depending
on the shape and size of the loaf. It is done when it looks light brown
and sounds hollow when tapped
Mustard-Dill Bread
To make in a bread machine
for a 1 LB. Loaf
2/3 cup water
2 teaspoons dijon-style mustard
1 tablespoon butter
3/4 teaspoon salt
1 1/2 cups bread flour
1/2 cup whole wheat flour
2 tablespoons nonfat dry milk powder
2 teaspoons brown sugar packed
3/4 teaspoon dried dill weed
1 1/2 teaspoons yeast
For a 1 1/2 LB. Loaf
1 cup water
1 tablespoon Dijon-style mustard
1 teaspoon butter
1 teaspoon salt
2 1/4 cups bread flour
3/4 cup whole wheat flour
3 tablespoons dry nonfat milk powder
1 tablespoon brown sugar packed
1 teaspoon dried dill weed
2 teaspoons yeast
Add ingredients to bread machine pan in the order suggested by
manufacturer, adding mustard with water. Recommended cycle: Basic/ white
bread cycle; medium/ normal colorsetting. Timed-bake feature can be
used.
PEPPER-HERB BREAD
1 tablespoon olive oil [Image]
1 green onion, chopped
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried rubbed sage [Image]
1 pound frozen white bread dough, thawed
2 teaspoons pepper
Heat oil in heavy small skillet over medium-low heat. Add green onion,
rosemary, thyme and sage and saute until aromatic, about 30 seconds.
Remove from heat. Place dough in medium bowl. Add herb mixture and
pepper and knead until combined.
Grease 8 1/2 x 4 1/2-inch loaf pan. Pat dough into rectangle, roll up
into loaf shape and place in prepared pan, seam side down. Cover and
let rise in warm draft-free area, until doubled, 45minutes or less.
Preheat oven to 375¡F. Bake bread until golden brown and loaf sounds
hollow when tapped on bottom, about 25 minutes. Turn bread out onto
rack and cool completely before serving. Serves 16.
Rose Hip Nut Bread
Juice of 1 orange plus water to make 1 cup (240 mL)
1/2 cup (120 mL) chopped raisins
3/4 cup (180 mL) seeded and chopped wild rose hips
2 tablespoons (30 mL) melted butter
1 teaspoon (5 mL) vanilla
1 egg, beaten
1-1/2 cups (360 mL) flour
1 cup (240 mL) sugar
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
1/2 cup (120 mL) nuts or sunflower seeds
In a large bowl, mix the first six ingredients. Sift together and then
add the dry ingredients. Mix until well blended but do not overmix or
bread will be dry and heavy. Gently stir in nuts or sunflower seeds.
Spoon batter into a well greased 5 x 8-inch ( 12 x 20 cm) loaf pan and
bake at 350 degrees F. ( 175 degrees C.) for one hour.
ROLLS , BUNS, BISCUITS
Celtic Cakes
6 oz caster sugar
2 oz margarine
6 oz ground rice
3 eggs
Raspberry or strawberry jam
Pastry: 6 oz plain flour, 3 oz margarine
Make pastry using 6 oz flour and 3 oz margarine. Line the sections of a
16
bun tin with pastry and place a little jam in each case. Cream together
margarine and sugar, then add eggs one at a time, beating well after
each
addition. Fold in the ground rice. Fill the pastry cases with this
mixture,
then place two strips of pastry cross-wise on top of each cake. Bake in
the
center of a moderate oven, 350°F for 25-30 minutes. Cool on a wire rack.
Makes 16 cakes.
Cornmeal Dandies
1 Egg
1 teaspoon Butter
1 cup Cornmeal
1/4 cup Parmesan cheese, finely grated
1/4 cup Peanut or Veggie Oil
15 to 20 Dandelion flowers
Beat eggs with water in a small bowl. Mix cornmeal and cheese in a small
bowl. Heat oil in a heavy frying pan until it begins to sizzle. Dip each
flower into the egg mixture, then place it in the cornmeal-cheese
mixture and gently toss until all surfaces are covered. Gently drop the
coated flower in the hot oil, turning frequently, until evently golden.
Drain on paper towel. Serve immediately or later at room temperature.
Herb-Frosted Currant Rolls
These are much like Hot Cross Buns, which date further back than the
Christian tradition that has popularized them. Makes six dozen.
1 13 & 3/4oz package hot roll mix
6 tablespoons sugar
1/2 cup currants or raisins
1 egg, well beaten
3/4 cup confectioners sugar
1/2 teaspoon aniseed
1 tablespoon lemon juice
Prepare the roll mix according to the directions on the package, but
add the sugar, currants, and egg. Cover with a dish towel or cheesecloth
and let rise in a warm place until light and double in size, about 30-45
miniutes.
Roll out the dough to a 1" inch thickness on a floured board. Cut with
a
floured biscuit cutter or the rim of a large glass. Place the rolls on a
well greased baking sheet. Cover again and let rise again until doubled
in size.
Bake at 375degrees F for 20-30 minutes. Combine the confectioners
sugar, aniseed, and lemon juice. Beat until smooth. Spread on warm
rolls.
Herb and Wheat Cloverleaf Rolls
4 3/4 cups all-purpose flour (4 3/4 to 5 1/4)
1/3 cup wheat germ
1/3 cup sugar
2 packages RapidRise Yeast
2 teaspoons Fines Herbes
1 1/2 teaspoons salt
1/2 teaspoon onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine cut into pieces
2 large eggs
1 tablespoon water
In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved
yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk,
and
butter until very warm (120=B0 to 130=B0F); stir into dry ingredients.
Stir
in 1 egg and enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 6 minutes. Cover;
let
rest on floured surface 10 minutes.
Divide dough into 18 equal pieces. Divide each again into 3 equal
pieces; roll into smooth balls. Place 3 balls in each section of 18
greased
2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place
until
doubled in size, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on rolls. Bake
at400=B0F for 12 to 15 minutes or until done. Remove from cups; let cool
on wire racks. *Or use 1/2 teaspoon each: Thyme (leaves), Oregano
(leaves), Sweet Basil, and Marjoram.
KASSERI, TOMATO AND BASIL CRESCENTS
1/2 c -Warm water
1/4 c Olive oil
1/4 c Red wine vinegar
1 Egg
1 ts Salt
3 c All-purpose flour; (sifted)
1 lb Kasseri cheese -- coarsely grated
2 lg Tomatoes; chopped
1/4 c Chopped fresh basil
Paprika
Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir
in enough flour so dough pulls away from sides of bowl. Turn dough
out onto lightly floured surface and knead until smooth and elastic,
about 10 minutes. Shape dough into round. Grease bowl. Add dough,
turning to coat surface. Cover with damp towel and let stand in warm
draft-free area 30 minutes.
Preheat oven to 350=F8F. Grease baking sheets. Combine cheese,
tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each
into smooth round. Roll each out on lightly floured surface to
thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down
center of each round. Fold one side over filling; press edges to
seal. Arrange cresents on prepared sheets. Sprinkle with paprika.
Bake until cheese has melted and pastry is golden brown, about 40
minutes. Serve hot.
Marigold Buns
1 tablespoon Yeast
2 cups Flour
2 Eggs
1 cup Marigold petals
1 cup Raisins
1/2 teaspoon Salt
1 cup soft Butter
3 tablespoons Sugar
Melted Butter
Preheat over to 375 degrees. Dissolve the yeast in 1/3 cup lukewarm
water; stir into the flour and sugar. Set to rise overnight. The next
morning, add the eggs, Marigold petals, raisins, and salt. Blend well to
form a stiff dough. Knead the dough until smooth and elastic--about 10
minutes. Set the dough in a warm place and let rise until doubled in
bulk. Work in the soft butter with your hands; let rise again until
doubled in
bulk. Shape into round buns; let rise again on a large, buttered cookie
sheet or a large baking pan. Bake until a light golden-brown (about 25
minutes). Bush tops with melted butter.
Scottish Dainties
1 lb. margarine
4 oz icing sugar
1 egg
1 lb. plain flour
Buttercream:
6 oz icing sugar
2 oz butter
4 oz chocolate
Cream margarine and sugar together until soft and fluffy. Beat in the
egg,
then add the flour gradually until all is combined into the mixture.
Grease
three baking sheets, then using a large star tube, pipe the mixture on
the
trays, making 36 biscuit shapes. Bake in a hot oven, 400°F, for 10-15
minutes, keeping a close eye on them to see that they do not brown too
quickly. Cool on wire racks, then dip half of the biscuits into melted
chocolate to half their width. Wait until the chocolate has hardened,
then
sandwich together each chocolate-coated half with a plain half, using
buttercream made by creaming together the icing sugar and butter. Place
each dainty in a paper case. Makes 18 dainties.
Scottish Scones
10 oz. self-raising flour
4 oz margarine
3 oz sugar
1/8 cup milk
Place the flour in a bowl and make a well in the center. Put the sugar
and
margarine in the center of the well, then gradually combine ingredients
by
working from the center outwards and bringing in the flour a little at a
time. Add enough milk to make a soft dough. Roll out on a floured board
to
1/2-3/4 in. thickness, then cut into rounds with a 3 inch cutter. Bake
in a
moderate oven, 350°F for 10-15 minutes. Makes 12 scones
Brunch
Corn Flower Muffins (Serves 6)
3/4 cup yellow cornmeal
1 cup unsifted flour
1/4 cup sugar
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1 egg, beaten
2 Tablespoons butter, melted
2 Tablespoons cilantro, chopped very fine
fresh mint, for garnish
sunflower petals, for garnish
Mix all ingredients just enough to blend. Pour into greased glazed
flower
pots or into a greased 8 inch square pan. Sprinkle finely chopped
cilantro
on tops. If you like a sweeter cornbread, sprinkle a tiny bit of sugar
on
top of each muffin before baking. Let batter rest for 10 minutes to get
a
god crown on flower pots. Bake in preheated oven for 20 minutes. 425
degrees.
Marigold Muffins
3/4 cup milk
1 1/2 Tbsp crushed dried marigold petals
2 cups sifted flower
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp vegetable oil
4 Tbsp honey
1 egg
Heat milk to boiling point, add crushed petals. In seperate bowl, sift
the flour, baking powder, and salt. Add honey and egg, combine with dry
ingredients. Fill muffin cups 2/3 full and bake at 400 degrees for 20
minutes.
Coltsfoot Pancakes
1 cup Flour
1/2 teaspoon Cinnamon
1/8 teaspoon powered Cloves
Pinch of Salt
2 tablespoons Sugar
1 Egg, beaten
2 cups Milk
2 tablespoons melted Butter
1 cup Coltsfoot petals
1 tablespoon Cooking Oil
Honey, maple, or elderberry syrup
Butter
Sift together the flour, cinnamon, cloves, salt, and sugar; blend in the
egg. Add the milk gradually to the flour mixture, blending well. Add the
melted butter. Beat the batter until fairly smooth. Add the Coltsfoot
petals and stir. Heat the oil in a skillet until quite hot. Pour a
quarter of a cup of the batter into the skillet; cook until bubbles form
on the top; turn over and cook briefly on the other side, until a light
golden brown.
Serve with honey, maple, or elderberry syrup and butter.
Lemon Flower Pancakes
8 large eggs, separated
1/2 cup sugar
1 cup lemon yogurt
1 cup milk
2 teaspoons lemon extract
2 teaspoon lemon zest
3 cups unbleached flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon fresh ground nutmeg
1/2 cup fresh flower petals - petals only, pulled apart
With electric mixer, beat egg yolks and sugar 3-4 minutes, until thick
and
lemon colored. Set the whites aside. Whisk the yogurt, milk, lemon
extract, and lemon zest into the egg yolk mixture. Sift the dry
ingredients into a bowl and reserve. Using clean beaters, --beat the egg
whites until they form stiff peaks. Whisk the dry ingredients into the
liquid just until smooth. Fold in the egg whites. Wash flower petals
thoroughly. Make sure there are no bugs hiding out in your flowers!!
Pull apart flower petals into small pieces. Fold into batter. Cook
pancakes on preheated greased griddle until top bubbles, flip gently and
cook about 1 more minute. Make 3- to 4-inch pancakes. Do not overcook,
they should be lightly browned.
POTATO-LEEK PANCAKES WITH DAY LILY PETALS
Mix the following together in a food processor, then fry in olive oil on
both
sides until brown and crispy. Begin by coarsely grinding
4 large potatoes;
then drain off the starch. Rinse, then put them back into processor with
the
following:
2 cloves of garlic
1 leek with some of the greens
5 clean flower heads from day lilies
5 eggs
5 T. Tofu
7 heaping T. of white or wheat flour
2 T. olive oil
Elder Flower Fritters
(Medieval England, recipe courtesy Ororo)
1 egg
1 cup self-rising flour
1 teaspoon Rose Water
1/4 teaspoon cinnamon
1/4 cup honey
2 cups elder flowers, freshly picked & cleaned
2 tablespoons brandy
Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in
the flour & cinnamon; the batter should resemble slightly thick pancake
batter. If the batter is too thin, add a little more flour; if too
thick, add more brandy. Fold in the elder flowers. Fry like pancakes or
drop by the teaspoon into a deep-fat-fryer until golden brown. Serve
with a sprinkling of orange water & fresh lemon, or dip into fresh sweet
cream. Yield: About 2 dozen Note: If you are not using self-rising
flour, add 1 teaspoon baking powder & 1/2 teaspoon salt. Variation: If
you can't find elder flowers, substitute 1 cup finely diced apples & a
hint of fresh mint for similar magical effects. Magical Attributes:
Protection from Faery folk, trust, beauty, energy for attraction, &
magical ambience
Orange Blossom Crepes
1 cup cold Orange Blossom Water (see the recipe for Rose Water)
1 cup cold Milk
4 Eggs
1/4 teaspoon Salt
2 cups Flour, sifted
4 tablespoons melted Butter
Pour the Orange Blossom water, milk, eggs, and salt into a blender; add
the flour and the butter. Blend at top speed for 1 minute. If using a
hand beater, beat for at least 2 minutes. To make a crepe, melt a
tablespoon of the butter in a shallow skillet, until sizzling. Remove
skillet from heat; pour 1/4 cup of the crepe batter into the skillet and
roll the skillet around until the batter coats the bottom. Return the
skillet to the heat and cook for 1 minute, sliding the skillet back and
forth across the heat. Lift the crepe, with the aid of a spatula and
knife; turn over and cook the other side.
Spinach Tart #1
This ancient recipe was originally made with beet greens.
1/3 lb spinach, chopped
1/2 cup fresh parsley, chopped
2 T dried or 1/4 c fresh chervil
1 or 2 leaves fresh fennel, or 1 t fennel seed, ground in a mortar
5 eggs
2/5 lb each of cheddar and mozzarella cheese
1/2 t ginger
1/2 t salt
9" pie crust
Chop or grate greens and cheese and mix filling in a bowl. Make pie
crust and bake at 400deg. for about 10 minutes. Put filling in crust and
bake
about 40 minutes at 350deg.. We usually substitute spinach for beet
leaves,
dried chervil for fresh, and fennel seed for fresh fennel leaves because
of
availability.
To Make a Tarte of Spinage
from Proper Newe Booke
20 oz spinach
1/4 lb butter
1 T sugar
1 t cinnamon
1/4 t mace
1/4 t salt
9" pastry shell
Note: recipes for other pies in this book say "season it up with sugar
and cinnamon and sweet butter" or also with mace or just with sugar and
butter. Parboil spinach 3 minutes, rinse in cold water, wring it dry.
Fry 2-3
minutes in butter with spices. Cool. Fill shell and bake at 350deg. for
40
minutes.
The original version: Take Spynage and perboyle it tender, then take it
up and wrynge oute the water cleane, and chop it very small, and set it
uppon the fyre wyth swete butter in a frying panne and season it, and
set it in a platter to coole then fyll your tart and so bake it.
Egg Dishes
Arbolettys (15th century)
1 c milk
1/4 lb butter
1/2 lb cheddar cheese
5 eggs
1/2 c parsley
2 T sage
1 t ginger
1 t galingale
Take milk, butter and cheese and boil in fere; then take eyroun and
caste
thereto; then take parsley and sage and hack it small, and take powdered
ginger and galingale, and cast it thereto, and then serve it forth.
Dandy Eggs
1 tablespoon sweet/unsalted Butter
20 Dandelion buds
4 Eggs
1 tablespoon water
4 Dandelion flowers
Melt butter in a 10-inch frying pan over medium heat. Add buds, cooking
until they start to open into flowers. Whisk the eggs and water until
the mixture is light and frothy. Slowly pour the eggs into the cooked
buds, stirring gently as the eggs set. Cook to desired consistency.
Serve garnished with dandelion flowers.
Deviled Eggs with Smoked Salmon
1 dozen hard-cooked eggs
1 teaspoon dry mustard
Pepper to taste
1 8-oz package cream cheese
1/4 cup mayonnaise
1/2 cup chopped smoke salmon
Cool and peel cooked eggs. Slice lengthwise and carefully remove yolks.
Mash yolks and add mustard, cream cheese, mayonnaise, and salmon. Fill
each egg-white half with mixture. Cover and refrigerate.
Frittatta Primaverile Verde alle Sette Erbe
In Fruili and Piedmont, the dish to eat on May 1st is frittatta
primaverile verde alle sette erbe, a fritatta flavored with sage,
parsley,
thyme, basil, mint, marjoram and a bitter herb known as amarella. This
must be a very old tradition for on Nawruz, Persian New Year, which
coincides with the spring equinox, Iranians serve seven dishes which
start with S.
Rose Omelet
8 eggs
1 tsp celery salt
pinch of marjoram
1/2 cup clean rose petals
Blend ingredients at medium speed until the eggs are fluffy and the
petals practically liquified. Cook slowly
like you would any omelet. Decorate with Paprika and garnish with rose
petals.
Scrambled Rose Omelet
3 Eggs
3 Tablespoons Water
1/4 Teaspoon Rose Water
1/8 Cup Chives, Well Chopped
1/8 Cup of Feta Cheese*
4 Rose Petals
Dash of Salt*
a Sprig of Spearmint (as Garnish)
Rinse Rose petals well, dry and cut into slivers with sharp scissors and
set aside. Separate egg whites and yolks into separate bowls. Add water,
rose water and salt to egg whites and whisk until well blended. Fold in
egg yolks*, add chives and whisk again until blended. Pour into hot,
buttered* small omelet pan; watch for the edges to firm. Using a
spatula, fold firm edges into center and tip the skillet so that the
still liquid center runs out to form a new edge; continue folding in the
firm edges
using this process until no longer runny, but still wet inside.
*These items may be substituted or eliminated entirely according to diet
restrictions or preference.
Sprinkle cheese and 1/2 of the slivered Rose Petals on top and place
in broiler until cheese is lightly melted. Remove pan from Broiler, fold
in half, transfer to dish and garnish with remaining Jungle Rose petals,
spearmint sprig on top. Serve with fresh fruit, toast and Rose
Preserves.
Squash Blossom Frittata with Asiago Cheese
6 or 8 Squash Blossoms
4 eggs
Milk, a little
2 green onions
1 or 2 Baby Squash, thinly sliced
Pick blossoms and baby yellow or green summer squash. Rinse blossoms
well and drain on paper towels. Beat 4 eggs with a little milk. Add, if
desired, fresh chopped parsley and snipped chives. Salt and pepper to
taste. In a non stick pan, sauté onions, baby squash,in a little butter
just till soft. Then, and be quick about it, saute the blossoms BRIEFLY
(about 30 seconds). Remove from pan. Pour egg mix into pan, sprinkle and
arrange the onions, squash and blossoms on top, and cook over low to
medium heat till almost set. Sprinkle with Asiago cheese, and put under
the broiled till lightly puffed and browned - not long, watch it! Serve
immediately. Serves two.
Tart on Ember Day
from Ancient Cookery
7 ounces cheese
4 medium onions = 1 lb
1/3 c parsley
2 T fresh sage or 1 1/2 t dried
3 T butter
4 eggs
1 T sugar
1 t cinnamon
1/4 t ginger
4 T currants
9 " pie crust
Chop the onions and boil 10 minutes, drain. Grate cheese. Mix
everything and put in pie crust. We used Meunster; a more strongly
flavored cheese might be better.
The original version: Parboil onions, and sage, and parsley and hew
them small, then take good fat cheese, and bray it, and do thereto eggs,
and temper it up therewith, and do thereto butter and sugar, and
raisyngs of corince, and powder of ginger, and of canel, medel all this
well together, and do it in a coffin, and bake it uncovered, and serve
it forth.
Cheese
Rose-Glazed Brie
1 15-ounce round Brie cheese, or similar cheese
Rose petals, pesticide-free rinsed and patted dry to taste
1 envelope unflavored Gelatin
1/4 cup cold Water
2 cups Dry White Wine
Remove the rind from the top of the cheese, leaving a 1/2-inch border.
Arrange rose petals on and around Brie wheel. In a small bowl, soften
gelatin in the 1/4 cup cold water for 5 minutes. In a saucepan set over
moderate heat, combine white wine with softened gelatin and heat,
stirring, until gelatin is dissolved. Transfer to a bowl and let cool,
stirring. Gently brush flowers and cheese with gelatin mixture and chill
until set. Serve with crackers. Serves about 12.
Condiments
Nasturtium Pepper
ripe nasturtium seeds, powdered in a spice mill
salt
Store in dry, closely-stopped bottles.
Butter
BASIC RECIPE FOR HERB BUTTER
"The Herbal Pantry" by Emelie Tolley and Chris Mead
For a pretty presentation, cut herb butters into decorative shapes and
garnish, or wrap a block of butter in rose geranium leaves and let stand
overnight to absorb their sweet flavor.
1/2 pound(2 sticks) unsalted butter
5 tablespoons chopped fresh herbs and/or herb flowers,
or 5 teaspoons dried herbs
or 2 1/2 teaspoons herb seeds.
1 teaspoon lemon juice or a few gratings of lemon zest (optional)
Salt and white pepper to taste
or dry mustard, paprika, cumin( optional)
Chop the herbs very fine or pulverize the seeds. Cream the butter and
blend
in the herbs and seasonings. Shape as desired and chill or freeze up to
6
months. Makes 1/2 pound
SUGGESTED COMBINATIONS:
Dill, mustard seed, parsley, and a touch of lemon rind or a few mustard
seeds (for fish and potatoes)
Thyme, garlic, chives, oregano, and parsley (for tomatoes, zucchini,
eggplant
or beef)
Sage, parsley and chives (for chicken, veal, rice, and pasta)
Tarragon or fennel, lemon zest, and parsley (for fish, chicken, or eggs)
Chives, mint, and chervil (for fish, tomatoes, carrots, peas)
Basil and garlic (for lamb, chicken, or fish)
Salad burnet, garlic chives, and parsley (for potatoes, tomatoes, veal)
salmon.
Savory, marjoram, and parsley (for beans, veal, beef, corn)
Caraway seed and parsley (for cabbage, carrots, potatoes, and bread)
Aniseed, grated ginger, and orange zest (for pork, chicken, or carrots)
Cilantro, cumin, parsley, and dried red or fresh jalapeno pepper (for a
taste
of the Southwest on rice, chicken, pork, potatoes, peas, or corn)
Basil, tomato paste, and oregano (for fish, chicken, pasta, and rice)
Rosemary, chives, parsley, and garlic (for potatoes, rice, pasta, beef,
veal,
chicken)
Tarragon, chives, chervil, and white wine (for fish, chicken, or eggs)
Basil, thyme, and parsley (for bread, vegetables, tuna, salmon, and
shrimp)
Anise hyssop, parsley, and chives (for fish, chicken, veal)
Mint, garlic, and parsley (for lamb, mussels, swordfish, chicken, peas,
carrots, green beans, or eggs)
Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic
(for grilled meats)
Calendula petals, chives, and parsley (for chicken, rice, or eggs)
Scented geranium, rose, or pinks (for toast, scones, waffles)
Flower Butter
1 stick of butter, softened
1/4 cup fresh flowers (petals only), washed and dried
3 Tablespoons confectionery sugar
1 teaspoon extract (almond, vanilla, lemon, or orange), optional
Place butter, sugar, and extract in food processor, mix until well
blended.
Add flowers; blend. This can be rolled into a log and refrigerated and
later
sliced or served in a jelly dish. Garnish the top with a flower.
Dips & Dressings
DANDELION DIP
Mix the following in a blender or food processer and refrigerate for at
least 12 hours before serving with vegetables or chips:
1/2 cup cottage cheese
1/2 cup tofu
1/2 cup cream cheese
1/4 cup finely chopped dandelion greens
1 T. chives, and a small amount of salt and pepper.
Lavender Flower Yogurt
100 ml plain yogurt
1 tablespoon lavender flowers, chopped
teaspoon honey
teaspoon lime juice
salt and pepper
Mix all the ingredients; let rest overnight in the fridge.
Rosemary Dip
2 cups Cream Cheese
1/2 cup Rosemary flowers or flowering tops, chopped
1/2 cup Walnuts or Hazelnuts, finely chopped
1/4 cup heavy Cream
1/4 teaspoon Salt
Pinch Sugar
Crackers
Allow the cream cheese to soften; add the Rosemary flowers or flowering
tops, nuts, cream, salt, and sugar. Blend together with a wooden spoon;
chill. Serve with crackers.
Roseberry Dressing
1/2 Cup Raspberry Yogurt
1/2 teaspoon Rose Water
Cut Flute in half and toast lightly. Rinse Romaine and Jungle Rose
petals well and pat dry. Place one Romaine leaf on 1/2 toasted flute.
Layer Rose petals, goat cheese and walnuts. Top with Roseberry dressing.
Place the second Romaine leaf on the other flute, add onion slices,
serve open faced.
Honey
Lavender Honey
8oz Light Honey (such as clover honey)
4 tablespoons of Dried Lavender buds
Heat honey in double boiler till fully heated. Add lavender and stir.
Continue over heat for 30 minutes. Remove from heat and allow to
partially cool. Place in sun for 3 hours (optional). Strain out
lavender. Put honey in jar.
Different varieties of lavender will cause variations in flavor.
Varying the amount of lavender will change the intensity of flavor.
Heating for too long can release a more acrid oil into the honey in some
lavender varieties.
Jam & Jelly
Lavender Jelly
2 cups lavender infusion
1/4 cup fresh lemon juice
4 cups sugar
1 3oz envelope of liquid pectin
Lavender food coloring (optional)
Combine infusion, lemon juice and sugar. Bring to full boil stirring
constantly. Add pectin. Boil 1 minute stirring constantly. Remove from
heat and add food coloring. Pour into jars and seal. Jelly can be stored
in the refrigerator for up to a month. To store. longer process jars
in a water bath for 5 minutes after sealing with canning lids.
Lavender Infusion
1/2 cup fresh lavender flowers (3 TBS. Dried)
3 Cups distilled water
Bring water to boil and pour over flowers. Steep for 20 minutes Strain
and store in a glass jar (up to 2 weeks). This infusion is used in
making many items including lavender jelly and lavender ice cream.
Rose Geranium Jelly
2 cups loosely packed fresh rose geranium leaves
6 cups water
8 small or 6 medium unripe or tart apples
3 cups granulated sugar
Put leaves in a bowl. Pour four cups of boiling water over them
and leave overnight to create an infusion. The next day, core and stem
the apples but do not peel. Chop into 1 inch chucnks (should be about 2
cups) Put the reaming 2 cups of water in a pan, add the apples and
cook over low heat until the apples are mushy (about 15-20 minutes).
Remove apples from heat and put through a food mill or fine mesh
strainer. You'll end up with a bowl of pale green pulp. Discard the
remaining peels. Rinse a jelly bag with water, wring it out and hang
over a large bowl. Remove and discard the geranium leaves and add the
infusion to the jelly bag. Leave it for about two hours to drip
through. Should be about 4 cups of liquid. Pour that liquid into a non
reactive pan and add sugar. Heat over medium low heat and stir to
dissolve sugar. Continue to cook, stirring for 30 minutes, when it
reaches 220 F, it's done.
Remove from heat, skim and discard surface foam. Ladle into hot
dry sterilized jars, filling to within 1/4 inch of the rims. Seal with
parafin.
Rose Petal Jam #1
1 quart fragrant rose petals, tightly packed (pesticide-free)
3 cups water
1 package Sure-Jell
2 tablespoons lemon juice
Red food coloring (optional)
4 cups sugar
Heat the petals and water to boiling. Steep for 20 minutes, pushing
petals into the liquid occasionally. Strain, and reserve petals.
Measure liquid, and add water to make 3 cups. Mix liquid with Sure-
Jell, lemon juice, and a few drops of red food coloring, if desired. In
a large, stainless-steel pot, bring the mixture to a boil over high
heat.
Add the sugar, bring to a hard, rolling boil, and boil for exactly 1
minute.
Immediately remove from heat, and stir in reserved rose petals. Stir
for a few minutes to prevent petals from floating. Pour into sterilized
jars, and seal.
Rose Petal Jam #2
1 cup fresh rose petals
3/4 cup water
Juice of 1 lemon
Puree in blender until smooth. Slowly add 2 1/2 cups sugar, blend till
all sugar has dissolved;(leave in blender) Stir 1 package pectin (ie.
Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1
minute. Pour mixture into blender with rose petal mixture until well
blended. Do this very quickly - it sets up FAST!! Pour into baby food
jars. Let set for 6 hours, till firm. Will keep one month in
refrigerator. Freezes well.
Rose Hip Jelly
8 cups of rose hips
6 cups of water
1 box of certo
1/2 cup lemon juice
5 cups of sugar
Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush
them and squeeze through cloth, to make juice. For every 4 cups of juice
add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice
and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Buing to a boil
and boil hard for 2 min. Remove from heat and pour into sterilized jars
and seal with caps and rings. The jelly has a wonderful flavor and is
the consistency of liquid honey.
Tomato Lavender Jam
3 pounds ripe Tomatoes, cored, peeled, seeded, and chopped
3 pounds Sugar
1/2 cup fresh Lemon juice
6 sprigs fresh Lavender, with blossoms
In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice and
lavender. Mix well. Bring to a boil, stirring to dissolve sugar. Reduce
heat. Boil gently, uncovered, until tomatoes break down and the mixture
becomes jelly like, about 1 to 1 1/4 hours, stirring occasionally.
Remove from heat. Stir and skim off foam, discarding lavender. Ladle
tomato mixture into 5 or 6 sterilized half-pint-canning jars with a
sprig
of lavender in each. Seal. Cool to room temperature on rack. Store in
the refrigerator up to 3 weeks. Serve with cream cheese and crackers or
toasted English Muffins. Makes 3 pints.
Violet Jam
1 cup packed violet blossoms
1 1/2 cups water
juice of one lemon
2 1/2 cups sugar
1 package pectin
Place violets in blender with 3/4 cup water and lemon juice. Blend and
then add the sugar until it dissolves. (The solution will turn pinkish,
because of the lemon juice.) Heat 3/4 cup water in a pan, stir in the
pectin and boil hard for 1 minute. Pour this mixture into the blender
with the other ingredients, blend 1 minute, pour into sterile jars, and
seal. This will keep in the refrigerator for about 3 weeks. Store the
rest in the freezer. If for some reason your jam does not jell, use it
as a syrup for pancakes, ice cream, or tea flavoring.
Sauces
Amorous Pesto (feta dip)
This dip is said to be an aphrodisiac.
150 grams feta cheese (preferably in brine)
1 bulb and 1 clove garlic
2 grams fresh basil (6 4-cm leaves) or 2 grams fresh cilantro
(coriander) leaves
50 grams pine nuts
1/2 - 1 tsp saffron - optional!
1 tbsp lemon juice
2 tbsp extra virgin olive oil or 3 tbsp creme fraiche (sour cream)
1. Remove the papery skin from the garlic bulb and bake it in the oven
for 1 hour at a temperature of 175 oC (350 oF). Let it cool and remove
any residual skin. You should have about 25 grams baked garlic with a
creamy texture.
2. If you use saffron, soak it in the lemon juice for at least 30
minutes.
3. Purée the feta cubes, olive oil, the baked garlic, the raw garlic
clove, the basil or cilantro (coriander) leaves and the lemon juice
(with or without saffron) in a food processor. Add olive oil or creme
fraiche to get a smooth, creamy consistency. Remember: If you leave out
the saffron, the aphrodisiacal effects might be very weak or even
absent.
Garlic Sauce with Walnuts or Almonds
To almonds or walnuts that have been coarsely ground add as much cleaned
garlic as you like and likewise, as need be, grind them up well,
sprinkling
them all the while so they do not make oil. When they are ground up put
in
white breadcrumbs softened in juice of meat or fish, and grind again.
And if
it seems too stiff it can be softened easily in the same juice. (See
next
recipe.)
A More Colored Garlic Sauce
Prepare this in the same way as above. But do not moisten it in water or
juice, but in must of dark grapes, squeezed by hand and cooked down for
half
an hour. The same can be done with juice of cherries.
1/8 c walnuts
1/2 T garlic
1/4 c bread crumbs
about 1 1/2 c grape juice, then boil it down.
about 4-6 t vinegar
1/4 c water
Jance
6 oz blanched almonds
2 c loosely packed white bread
1 c white wine
1 t vinegar
3 cloves garlic
1/2 t grains of paradise, ground
1/2 t ginger
2 c more white wine
1/2 t salt
Crumble bread, soak with 1 c wine and vinegar; grind almonds, then
grind garlic with them. Add spices, mix with bread, force through a
strainer, put into a pot with additional wine, bring to a boil and cook
over low heat
about ten minutes. Makes about 3 cups.
This is the original version of the recipe: Now it remains to be known
with what sauce one should eat the pilgrim
capons: the pilgrim capons should be eaten with the jance, and to advise
the
sauce-maker who should make it take good almonds and blanch and clean
them very well and bray them very well; and take the inside of white
bread
according to the quantity which he needs, and let him have the best
white
wine which he can get in which he should put his bread to soak, and with
verjuice; and when his almonds are well brayed put in a little garlic to
bray with them; and take white ginger and grains of paradise according
to
the quantity of sauce which he needs, and strain all this together and
draw
it up with the said white wine and a little verjuice and salt also, and
put
it to boil in a fair and clean pot.
Orange Flower Sauce
This instant sauce adds a gourmet touch to ham. Plus, it's fat-free.
6 Tbsp orange marmalade
1 Tbsp orange flower water
1 Tbsp white vermouth
Mix ingredients together and warm gently in the microwave.
Rose Hip Apple Sauce
Cook apples for making sauce in rose hip juice, or cook rose hips and
apples together and puree them using a sieve or other straining device
to remove the seeds. Proceed with standard applesauce recipe.
Rosehip Puree
Rose hip puree is often added by the spoonfull to soups, cereals,
juices,
fruit salads, and sauces or spread on bread to provide extra vitamin C.
To
make, simmer
2 pounds prepared fresh hips in
1 quart water
until tender, or about 20 or 30 minutes. Puree in a food mill or
processor and store in a covered container in the refrigerator.
Spicy Onion Paste
3 medium-sized onions
4 tbsp olive oil
2 tbsp butter
1 tbsp balsamic vinegar
1/2 tbsp black pepper
This paste is not a dish in itself, but rather a delicious condiment
that can add an aphrodisiac touch to very many different dishes. The
aphrodisiac qualities of onions are well known since the days of
antiquity.
1. Cut the onions in very thin slices but do not chop them
2. Heat extra virgin olive oil and butter in a pan, add the onion slices
and coarsely ground black pepper and let simmer at very low heat for 45
minutes, while occasionally stirring.
3. Add balsamic vinegar and continue the simmering for another 5-10
minutes.
4. Let the paste cool overnight in the refrigerator.
Sugar
Herb Sugar
Add a subtle yet distinct essence to desserts or tea by using sugar
flavored with herbs or edible flowers. Rose geranium leaves, lavender
flowers, and rose petals are the old-fashioned favorites for flavoring
sugar, but consider other herbs and flowers, such as clove pinks, mints,
lemon verbena, bee balm, anise hyssop, sweet cicely, or angelica. Dry
the leaves or petals for one day, then layer them with either granulated
or confectioners sugar in an airtight jar. Remove the herbs or flowers
before using, or create an herb-sugar mixture by whirling in a food
processor until the herbs are finely ground.
Flower Sugar
Flower sugar is an elegant topping, lightly sprinkled over fruit
sorbets. Also...fresh strawberries, topped with plain yogurt sprinkled
with the sugar and then garnished with a sprig of mint.
2 cups granulated sugar, divided in half
1/2 to 1 cup of edible flower petals
Process petals and half the sugar in a food processor. Add the last cup
of sugar and finish processing until it is smooth. Pour it into a clean
glass jar or other airtight container, cover and let stand for a week.
Violet Sugar
1/2 cup violets
1/2 cup caster sugar
Wash and dry the violets carefully. Pulverise in food processor
or with mortar. Mix flowers with the sugar, spread onto foil lined
try. Dry for about 1 hour at 50 degrees C. Store in airtight glass
jars and use to dust cakes or desserts or substitute sugar in sweet type
recipes that will benefit from the flavour of the sugar.
Vinegar
Elderflower Vinegar
2 pounds Elderflower, dried
2 pints Vinegar
Take Elderflower, pluck carefully their stalks from them and dry them
carefully and thoroughly. Place in a large vessel and pour over the
vinegar. Close the vessel hermetically, keep it in a very warm place and
shake them from time to time. After 8 days, strain the vinegar through a
paper filter. Keep in well-stoppered bottles.
Lavender Vinegar
1 Bottle white whine vinegar (16oz)
4 oz lavender buds (preferable fresh)
1 32 oz jar or wide mouth bottle with plastic or
glass top
Lightly pack lavender into jar, Add vinegar. Cap. Place in sunny window
for 3 4 weeks. Shake jar every 3-4 days. Strain out lavender. Place
vinegar in plastic, cork or glass stoppered bottle. Different varieties
of lavender will cause variations in flavor. Try variations adding
other herbs with the lavender.
Rose Geranium Vinegar
White wine vinegar
rose geranium leaves
rose coloring
Rosemary & Orange White Wine Vinegar
Select your bottle and 1 piece of Rosemary 5cm shorter than the bottle.
Thinly peel some orange keeping the peel in one long piece. Wrap the
orange peel around the rosemary from the bottom to the top. Ease the
rosemary and rind through the bottle neck. Add
15 sultanas
2 dried apricots
1 whole nutmeg
6-10 allspice, 2-4
whole cloves of garlic
1 long red chilli
1 or 2 sprigs of thyme.
Warm some white wine vinegar in a saucepan and pour into the bottle
over herbs and spices. Seal when cool and place on a window sill.
Rose Petal Vinegar
4 cups of hot white vinegar,
2 cups of your reddest roses
Allow it to steep for a week. Strain.
--
Desserts
Cakes
Lavender-Blueberry Crumb Cake Cake
4 tablespoons butter or margarine, room temp
1/2 cup honey
2 large eggs
1/2 cup milk
2 cups unbleached flour
1 tablespoon baking powder
1/8 tsp. salt
2 cups fresh or thawed blueberries
1 cup blanched sliced almonds
1 tablespoon fresh or dried lavender flowers
1 tablespoon white sesame seeds
The topping:
1 cup packed brown sugar
2 tablespoons flour
1 stick butter or margarine, room temp
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
To make the cake, cream the butter & honey until light. Add eggs & mix
well, then add in milk. In another bowl stir together the flour, baking
powder & salt & add to creamed mixture & blend well. Fold in
blueberries, almonds, lavender & sesame seeds. Spread the batter into a
greased & floured 9-inch baking pan. Combine topping ingredients until
crumbly, then sprinkly evenly on top of cake batter. Bake at 375 until
it tests clean.
Rose Geranium Cake
1 cup oil
2 cups sugar
3 eggs
3 cups flour
3 tsp baking powder
2 cup evaporated canned milk
1/2 cup finely chopped rose geranium leaves
1 tsp rose water (optional)
Mix the first 3 ingredients well. Combine flower and baking powder
and add alternately with the milk. Blend in the chopped rose geranium
leaves. Pour mixture in a tube pan. Bake 60 minutes or tested done.
Note: rose geranium is a small aromatic leaf and not like the
regular geranium flower leaves.
Rose-Geranium Pound Cake #1
6 Rose-Geranium leaves, pesticide free
2 3/4 cups Sugar
1 cup softened unsalted Butter
6 large Eggs
2 teaspoons Rose Water
1/2 teaspoon Lemon extract
1 teaspoon vanilla extract
3 cups unbleached Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1 cup Sour Cream
Zest of 1 small lemon
Sifted confectioners' sugar for garnish
Preheat oven to 300 degrees F. Butter well a 10-inch tube pan and dust
with flour, shaking out excess. In a food processor, combine the
rose-geranium leaves with the sugar and process until rose-geranium
leaves
are minced fine. Add the butter and process until light. With the motor
running, add the eggs, 1 at a time, and process until combined well. Add
the rose water, lemon extract, and vanilla and process until just
combined. In a bowl, sift the dry ingredients 3 times. Add alternately
with the sour cream to the butter mixture, processing until smooth. Stir
in the lemon zest. Pour the batter into the prepared pan and bake for 1
1/2 hours or until a cake tester inserted in the center comes out clean.
Let cool in the pan for 5 minutes and invert onto a rack to cool
completely. Dust with confectioners' sugar before serving. Serves 12.
Rose Geranium Poundcake #2
To make this old-fashioned favorite, simply use a classic pound cake
recipe. Place 5 or 6 large, strongly scented rose geranium leaves in the
bottom of the tube pan after greasing and flouring it. Pour in the
batter, smooth, and then bake as directed. Make this in the summer when
the oils are strongest in the scented geranium leaves for the most
pronounced taste.
Rose Petal Cake
1/2 cup plus 2 tablespoons butter or margarine
2-1/2 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1-1/2 cups sugar
3/4 cup milk
3 egg whites
1 tablespoon rum or brandy
1/2 cup coarsey chopped rose petals
1/2 cup sliced almonds toasted in oven until golden
1 tablespoon rosewater
Pre heat oven to 350' Mix wet ingredients in one bowl. Mix dry
ingredients in a seperate bowl. Fold wet and dry ingerdients together.
When mixture is combined fold in Rose Petals. Mixture will be slightly
lumpy. Bake in 2 greased, floured 9" pans for 30 to 35 minutes. Until a
toothpick inserted in the center comes out clean. Cool on wire racks.
Frosting
2 cups whipping cream
1 tablespoon rum or brandy
1 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup sugar
1/4 cup sliced almonds, toasted
candied rose petals
3 Roses
Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla.
When combined fold in almonds and finely chopped rose petals.
Rose Petal Pound Cake
1 cup butter or margarine, softened
1 2/3 cups white sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
3 tablespoons finely ground almonds
1 teaspoon rosewater
1-2 drops red food coloring
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube
pan. Cream butter well. In a separate bowl beat sugar and eggs together
until doubled in volume. Add sifted flour and salt gradually. Fold in
creamed butter thoroughly. Divide batter into two equal parts. Into one
part add the almond extract and the ground almonds. To the other part
add the rosewater and the red food coloring. Spoon batters alternately
into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to
60 minutes. Let cake cool then remove from pan and dust with
confectioner's sugar. Makes 1 -9 inch tube pan
Rosy Sour Cream Coffee Loaf
1 c. sugar
2-3 c. flour
2-3 eggs
2-2 1/4 tsp. baking powder
1 stick butter
2-3 tsp. rose petals
2 tbsp. rosewater
?-1 c. sour cream (depends on taste)
Cream butter and sugar. Add eggs and sour cream and beat until smooth.
Add rosewater, lemon peel, flour, and baking powder. Mix well. Fold in
rose petals. Spoon batter into a well greased and floured loaf pan. No
need to grease and flour if using a non-stick pan. Bake at 350 degrees
F for about 40-45 minutes or until tested done. Cool loaf. Icing Mix
1/4 c. rosewater with 2c. Powdered sugar. If icing seems thin, add more
powdered sugar. Drizzle on cooled loaf. Enjoy.
Silver Scented Geranium Cake
1/4 cup soft butter
1/4 cup shortening
1 1/3 cups sugar
2 teaspoons vanilla extract
3 unbeaten egg whites
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup milk
1/2 cup scented geranium leaves
Line a 9 x 12-inch pan with wax paper, then cover wax paper with scented
geranium leaves ('Attar of Rose' for rose scent or 'Mabel Grey' for
lemon scent). Set oven at 375°F. Cream butter and shortening with wooden
spoon until smooth. Add sugar; stir in vanilla. Add egg whites and beat
vigorously until fluffy. Add flour (sifted together with baking powder
and salt) alternately with milk, ending with flour mixture and rest of
milk. Pour into pan carefully. Bake 20 minutes or until done.
TIRAMISU HANDFASTING CAKE WITH MIXED BERRIES
(Serves 50)
Cake Layers
7 1/2 cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature
Soaking Syrup
2 cups Kahlúa or other coffee liqueur
1 1/2 cups water
1/2 cup plus 1 tablespoon instant espresso powder or coffee powder
Frosting
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract
Assembly
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round
1 9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels
4 1/2 cups assorted berries (such as raspberries, blueberries,
blackberries and strawberries)
Fresh mint sprigs
Serving
12 cups mixed berries (such as raspberries, blueberries,
blackberries and hulled, quartered strawberries)
6 tablespoons sugar
Cake Layers
Position racks in top and bottom thirds of oven and preheat to 350°F.
Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch
diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake
pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour,
baking powder and salt into medium bowl. Using handheld electric mixer,
beat butter in 12-quart bowl on medium-high speed until light. Gradually
add sugar and beat until well blended. Beat in extracts. On medium-low
speed, beat in dry ingredients alternately with milk in 3 additions
each, beating just until combined (batter will be thick).
Using electric mixer fitted with clean dry beaters, beat whites in
another large bowl until stiff but not dry. Fold 1/3 of whites into
batter to lighten. Fold in remaining whites. Spoon batter into prepared
pans so that depth of batter is the same in each pan; smooth tops. Bake
until tops are deep golden brown and tester inserted into center comes
out clean, about 55
minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and
about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20
minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto
racks and peel off parchment. Cool cakes completely.
Soaking Syrup
Mix all ingredients in heavy large saucepan. Boil over medium-high heat
until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10
minutes. Cool syrup completely. Frosting Using electric mixer, beat
cream cheese in large bowl until light. Gradually add sugar and beat
until fluffy. Add cream, Marsala and vanilla and beat until well
blended. Cover and let stand at room temperature up to 1 hour.
Assembly
Finely grind chopped chocolate in processor (do not overprocess or
chocolate will clump together). Using serrated knife, cut each cake
horizontally into 3 equal layers. Spread dab of frosting on 6-inch
cardboard round; top with bottom layer of 6-inch cake, cut side up.
Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over.
Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch
cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting
over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons
syrup over cut side of top 6-inch cake layer. Using hands, turn cake
layer over and place cut side down atop frosted layers. Cover and
refrigerate cake.
Spread dab of frosting on 9-inch cardboard round; top with bottom layer
of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup
frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle
9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over.
Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut
side of top 9 inch cake layer. Slide large tart pan bottom or
springform cake pan bottom under cake layer. Using pan bottom as aid,
lift cake layer and turn cut side down atop frosted layers. Cover and
refrigerate cake.
Spread dab of frosting on 12-inch cardboard round; top with bottom
layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2
cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with
middle 12 inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups
frosting over. Sprinkle with 1/2 cup ground chocolate. Brush 1/2 cup
syrup over cut side of top 12-inch cake layer. Slide large tart pan
bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake
layer and turn cut side down atop frosted layers. Cover cake;
refrigerate all cakes until firm, about 4 hours. Cover remaining
frosting and let stand at room temperature.
Place 12-inch cake on its cardboard on large flat platter. Place
platter on cake stand. Using icing spatula, spread 4 cups frosting over
top and sides
of cake; smooth top. Swirl frosting decoratively on sides of cake.
Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top
of
cake. Remove dowel and cut with serrated knife at marked point. Cut 4
more dowels to same length. Press 4 cut dowels into 12-inch cake,
inserting 4 inches inward from cake edges and spacing evenly; press 1
dowel into center of cake. Refrigerate cake on platter.
Place 9-inch cake on its cardboard on large flat plate or tart pan
bottom.
Place plate on cake stand. Using icing spatula, spread 3 cups frosting
over
top and sides of cake; smooth top. Swirl frosting decoratively on sides
of
cake. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch
above top of cake. Remove dowel and cut at marked point. Cut remaining
3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting
3
inches inward from cake edges and spacing evenly. Refrigerate 9-inch
cake on plate.
Place 6-inch cake on its cardboard on another large flat plate or tart
pan
bottom. Place plate on cake stand. Using icing spatula, spread 2 cups
frosting over top and sides of cake; smooth top. Swirl frosting
decoratively on sides of cake. Refrigerate all cakes until frosting
sets,
about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining
frosting separately with plastic wrap; chill. Bring frosting to
room
temperature before continuing.)
Using metal spatula as aid, gently place 9-inch cake on its cardboard
atop
12-inch cake, centering carefully on dowels. Gently place 6-inch cake
on
its cardboard atop dowels in 9-inch cake.
Spoon remaining frosting into pastry bag fitted with medium star tip.
Pipe
decorative border around base of 12-inch cake and around top edge of
each tier. Arrange berries decoratively inside piped borders atop each
tier.
(Can be prepared 8 hours ahead; refrigerate.)
Let cake stand at room temperature at least 3 and up to 6 hours
before
serving. Garnish with mint.
Serving Toss berries with sugar in large bowl. Let stand at least
30
minutes and up to 2 hours at room temperature.
Remove top and middle cake tiers. Remove dowels from middle cake.
Cut top and middle cakes into slices; transfer to plates. remove
dowels
from bottom cake. Starting 3 inches inward from edge of bottom cake and
cutting through from top to bottom, cut 6-inch-diameter circle in
center of
cake. Cut outer portion of cake into slices, then cut inner portion
into
slices. Spoon berries around cake slices.
Candy
Candied Violets #1
2 egg whites
Sugar
1 large bunch wild violets* (including stems), washed. Be sure to use
the common wild purple violet, not the African violet (often grown as a
houseplant)
In a bowl, beat egg whites with a wire whisk just until frothy. Place
sugar in another bowl. Taking one violet at a time, pick it up by the
stem and dip into egg whites, covering all surfaces. Gently dip into
the sugar, again being sure all of the petals, top and bottom, are
covered. Place on waxed paper lined cookie sheets; snip off stems.
Using a toothpick, open petals to original shape. Sprinkle sugar on any
uncoated areas. Dry in a 200ª oven for 30-40 minutes or until sugar
crystallizes. Gently remove violets to wire racks with a spatula or
two-tined fork. Sprinkle again with sugar if violets appear syrupy.
Cool. Store in airtight containers with waxed paper between layers.
Candied Violets #2
This is said to be an aphrodisiac.
Freshly collected flowers of violets
Sugar solution:
0.5 kg sugar
0.1 kg glucose
1 dl of water
1. Prepare the sugar solution by boiling the mixture until sugar and
glucose have dissolved.
2. Let the solution cool but not to the extent that sugar crystals
begin to precipitate.
3. Put the flowers of violets in a strainer and dip them into the
solution.
4. Let them cool and dry on a paper towel.
Rose Crystals
2 Egg whites
1 quart fragrant Rose petals
Very fine Sugar
Beat the egg whites until foamy. Brush the Rose petals with the egg
white, then dip them into the sugar. Place the petals on sheet of wax
paper and let them dry. Store box or tin between layer of waxed paper.
Rose Hip Candy
Wash the rose hips with a spray or under running water. Drain and pat
dry gently with paper towel or a clean cloth towel. Remove the seed from
each rose hip with a small coffee spoon or pointed knife. For each 1 cup
(240 mL) rose hips, dissolve 1/3 cup (80 mL) sugar in 2 tablespoons plus
2 teaspoons (40 mL) water. Add rose hips to the sugar-water and cook
over medium heat. Be sure all hips are coated on the inside. This is
easiest done by tilting the pan and spooning the syrup over and around
them. Shake pan occasionally. Cook until rose hips are just about to
burn, about 5 to 10 minutes. Remove hips as quickly as possible from pan
- but individually, if you can - dropping each onto a sheet of waxed
paper that is covered with granulated sugar. (I use two forks for this
process. ) Separate any nested hips. Sprinkle sugar over them, then roll
in the sugar until the hips are well coated on all sides. While they
are drying, break off any hard bits of sugar. Add more sugar and toss
the hips gently with two forks. Store in a glass jar. It is not
advisable to try more than 1-1/2 cups (360 mL) rose hips at one time.
Forthat amount, use 1/2 cup (120 mL) sugar and 1/4 cup (60 mL) water. It
is best to have the hips only one layer deep in the pan to avoid nesting
of hips. Also, the syrup thickens fast while you are removing the hips
from the pan.
Cookies
Honey-Lavender Biscotti
Based on the flavors of a popular Provencal ice cream, these
honey-lavender biscotti are best made with an assertive honey, such as a
spicy clover. Dried lavender blossoms, also an ingredient in herbes de
Provence, can be found in spice or herbal stores. Yield: 48 Servings
2 1/4 c Unbleached all-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2/3 c Sugar
3 lg Eggs
3 tb Honey
1/2 ts Vanilla extract
2 tb Minced zest from 1 orange (I use fresh grated)
1 tb Dried lavender blossoms (I find 1.5 tbs works better)
1. Sift first 4 ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in
next 3 (or 4) ingredients. Sift dry ingredients over egg mixture, then
fold in until dough is just combined.
3. Adjust oven rack to middle position and heat oven to 350 degrees.
Halve dough and turn each portion onto an oiled cookie sheet covered
with parchment. Using floured hands, quickly stretch each portion of
dough into a rough 13-by-2-inch log, placing them about 3 inches apart
on the cookie sheet. Pat each dough shape to smooth it. Bake, turning
pan once, until loaves are golden and just beginning to crack on top,
about 35 minutes.
4. Cool the loaves for 10 minutes; lower oven temperature to 325
degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated
knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side
up, and return them to the oven. Bake, turning over each cookie halfway
through baking, until crisp and golden brown on both sides, about 15
minutes. Transfer biscotti to wire rack and cool completely.
(Biscotti can be stored in an airtight container for at least 1 month).
Lavender Cookies
5/8 cup butter
1/2 cup white sugar
1 egg
1 tablespoon lavender flowers
1 1/2 cups all-purpose flour
decorative sugar, optional
lavendar flowers, optional
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Cream together the butter and sugar. Beat the egg, and blend into the
butter and sugar. Mix in the lavender flowers and the flour. Drop batter
by
teaspoonfuls onto cookie sheets. Bake 15 to 20 minutes, or until
golden. Remove cookies to cooling racks, and sprinkle with decorative
sugar and additional lavender flowers if desired. Makes 2 1/2 dozen
LEMON BALM COOKIES
Mix the following together to make a stiff cookie dough:
1/2 cup butter
1/2 cup buttery shortening
1 c. powdered sugar
1/2 cup sugar
2 T. Lemon extract,
1 T. crushed or 2 T. crushed fresh lemon balm
1 t. baking soda
1 T. shaved lemon peel
juice from 1/2 lemon
2 1/2 cups of flour
2 eggs.
Rolled onto heavily sugared surface. Cut into desired shapes. Bake 350
degrees for 8 - 10 minutes. Serve alone or with fruit.
Egyptian Rose Leaves
1/3 cup shortening
1 cup white sugar
2 eggs
1 teaspoon rose fluid - Be sure to use rose fluid, available from
many drugstores. You can use rose water, but you will have to double
the amount
2 cups all-purpose flour
1/4 teaspoon salt
Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and
salt together, then mix in butter mixture. Dough will be soft. Chill
several hours or overnight. Preheat oven to 350 degrees F (175 degrees
C) Light grease or line baking sheets with parchment paper. Using 1/3
of dough at time (keep rest of dough refrigerated) roll into balls about
3/4 inch in diameter. Place on cookie sheets. Flatten with hand until
approximately half of their original thickness. Imagine the flattened
cookie to be a clock. Make 2 slits, each 1/2 inch long, in cookie at
10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with
red or pink decorator's sugar. Bake at 350 degrees F (175 degrees C)
for 8 to 10 minutes or until lightly browned on bottom. Do not brown
tops of cookies! Makes 2 to 3 dozen
FENNEL COOKIES
1 cup of sugar and 2 t. fennel seeds mixed in
blender
1 cup of sugar
1 cup of softened butter
2 eggs
1 T. fresh orange juice
1 T. fresh lemon juice
2 t. vanilla
1/2 t. baking powder
1/2 t. salt
4 cups flour
Mix all the ingredients in the order given in a large bowl until stiff.
Divide into four parts and roll out each piece into a 1/2" thick circle.
Cut with a glass top or cookie cutters. Bake at 350 degrees for around 8
minutes. Makes about 6 dozen crispy cookies.
Lavender Cookies
2 eggs
1 cup margarine
1 cup sugar
1 teaspoon lavender leaves
1 cup flour
2 teaspoon baking powder
1 teaspoon salt
confectionerís sugar
rosewater
Preheat the oven to 375 degrees. Put eggs, margarine, sugar and
lavender
into blender and run on low until well mixed. Sift flour baking powder
and
salt into a mixing bowl. Add other ingredients and stir until well
blended. Drop dough a teaspoon at a time onto ungreased cookie sheets.
Bake until lightly browned. Blend enough rosewater into the
confectioners sugar to make a smooth frosting. Use this as a icing for
your cookies spread on the cookies when they are cool and let the
frosting set until firm.
Rosemary Cookies
Ingredients:
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 scant teaspoons chopped fresh rosemary
Blend together the butter, shortening, sugar and eggs until creamy.
Sift flour into the mixture then add the other dry ingredients; the
cream of tartar, soda and salt, and blend together. Next add the most
important ingredient at least when it comes to flavor,
2 scant teaspoons of fresh chopped rosemary.
Form the dough into small balls and place them on an ungreased baking
sheet. Press the balls flat with the bottom of a drinking glass that
has been dipped in sugar. This gives them a nice crunchy glaze.
Slide them into a pre-heated 400 degree oven for only about 8 minutes.
It's a good idea to loosen the cookies as soon as you take them from the
oven. This is a great way to enjoy both the flavor and aroma of
rosemary.
THYME-LEMON COOKIES
1 cup (1/2 lb.) butter
1 3/4 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons dry thyme leaves
1 tablespoon grated lemon peel.
Combine butter and 1 1/2 cups sugar; beat until thoroughly blended. Beat
in
eggs until smooth. Add flour, baking powder, thyme, and lemon peel; mix
well. Put remaining 1/4 cup sugar into a small bowl. Shape into 1
Tbsp-size balls (chill for an hour for easier handling); drop balls into
sugar & roll to coat. Place balls 1 inch apart on ungreased 12x15"
sheet.
Bake at 375¡ 12 to 15 minutes. Makes about 5 dozen cookies.
Custard & Pudding
Apple Blossom Compote
1/2 cup Raisins
1/2 cup dried Apricots
1/2 cup dried Plums
1 1/2 cups dried Apple Slices
2 cups Apple Juice
1/2 cup Water
1 teaspoon Vanilla Extract
1/2 cup heavy Cream
1 tablespoon Sugar
1/2 cup Apple Blossoms
Cut dried fruit into bite sized pieces. Combine dried fruit and raisins
in a large sauce pan, adding apple juice and water. Bring to a boil over
high heat; lower heat and cover saucepan. Simmer for 10 minutes. Add
vanilla extract and cool 1 hour in saucepan. Pour fruit and apple juice
mixture into a large glass or ceramic bowl. Blend in apple blossoms
(leaving a teaspoon for later use). Cover bowl with plastic wrap and
chill
for 2 hours. Beat heavy cream and sugar in a small bowl until stiff.
Spoon fruit mix into desert dishes using a slotted spoon; top with the
cream and sprinkle with remaining apple blossom.
Coconut Rose Pudding
3 Tablespoons flour
1 tablespoon butter
2 eggs, separated
1 cup coconut milk
3/4 cup granulated sugar
1 tablespoon rosewater
1 tablespoon water
Mix flour, butter, egg yolks, sugar, rosewater and water in a bowl. If
you want your dessert to be pink, add a couple of drops of red food
colouring. Add coconut milk and stir until smooth. Whip egg whites
until moderately stiff. Fold into rose mixture. Pour into a greased 1
1/2 quart dish. Place dish in a wider dish with some water in it
(bain-marie) Bake at 350 F for between 35 and 40 minutes, or until top
is lightly golden and pudding doesn't jiggle too much when you shift
it. Allow to cool slightly. Serve warm or cold.
Lavender Custard
1.5 cups milk (you can use fat-free)
1 Tablespoon lavender leaves
3 Tablespoons Sugar
2 Teaspoons Corn Starch
2 Eggs, beaten
In a double boiler bring milk and lavender leaves to boil. Cover and
let stand for 15-20 minutes. Strain and set aside Stir together sugar
and corn starch in a medium saucepan. Slowly add strained milk. Keep
stirring and cook until bubbly and thickening. Away from pan add 1/2 cup
of hot mixture to eggs, stir and add to saucepan Cook for another 3
minutes.
Can be served hot or cold. If serving cold chill quickly by placing
pan in ice water, stir while cooling then refrigerate.
Marigold Custard
1 pint of milk
1 cup of marigold petals
1/4 teaspoon salt
3 tablespoons of sugar
small piece of vanilla bean
3 egg yolks
1/8 teaspoon of nutmeg
1/8 teaspoon of allspice
1/2 teaspoon of rose water
Pound the marigold petals in a mortar, or crush them with a spoon, and
scald them with the milk and vanilla bean. Remove the vanilla bean, and
add slightly beaten yolks of eggs, salt, and sugar mixed with the spice.
Cook until the mixture coats the spoon. Add rose water and cool. This
makes a good sauce for blanc mange. It may be poured into a dish without
cooking, and then baked like a custard. Serve with beaten cream, and
garnish with marigold blossoms.
Beltaine Marigold Custard
2 Cups Milk
1 Cup Marigold Petals1/4 tsp. Salt
3 Tbsp. Sugar
1 to 2 inch piece of Vanilla Bean (Around 1 Tsp I think)
3 Egg Yolks, beaten slightly
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
whipped cream
Using a mortar and pestle or a spoon, crush Marigold petals. Mix
Salt, sugar, and spices together. Scald milk with the vanilla and the
Marigolds. Remove the Vanilla bean and add the egg yolks and dry
ingredients.
Cook on low heat. When the mixture coats a spoon, add the rose water
and let it cool. Serve in bowls, garnished with Whipped Cream and fresh
marigold
petals.
Marigold Pudding
According to medieval sources, this was made with:
chopped marigold petals
sugar
lemon juice and peel
breadcrumbs
cream
Primrose Pudding
1/2 cup Rice
1 1/2 cups Water
2 cups Milk
1 cup Primrose petals, chopped
1/2 cup sugar
1/4 teaspoon Salt
1/2 teaspoon Vanilla extract
1 tablespoon Butter
3 Egg yolks
3 Egg whites
Place the rice and the water in an enamel saucepan; bring to a boil,
lower heat, and simmer for 8 minutes. Drain and rinse the rice. Return
the rice to the saucepan; add milk, Primrose petals, sugar, salt, and
vanilla. Bring to a boil; add the butter. Cover and simmer, over a very
low heat, for 40 minutes. Let cool, beat the egg yolks and add. Beat the
egg whites until foamy and add. Place in an overproof dish under the
broiler until lightly browned--about five minutes.
White Pudding
This is an ancient Icelandic recipe.
1 c milk
4 slices bread (4 oz)
2 eggs
6 threads saffron
3 T butter
Turn bread into crumbs. Beat eggs, mix with milk and beat. Grind
saffron and add, then add crumbs. Heat for about 5 minutes, put in dish
and add butter.
The original version: One shall take sweet milk and well crushed wheat
bread and beaten egg and well ground saffron and let it all boil until
it grows thick. Then pour it upon a dish and throw in butter. This is
called white pudding.
Fruit
Minted Grapes
2 pounds green seedless grapes in small bunches, 3 to 5 grapes to a
bunch
2 egg whites, beaten until frothy (can be colored green)
1 cup granulated sugar
2 peppermint tea bags
Wash and pat dry grapes. Dip in frothy egg whites. Place on waxed paper,
and cover completely with sugar mixed with the contents of the dried
peppermint tea. Allow to dry in refrigerator until serving time. Makes
40 to 50 servings of 3 to 4 clustered grapes per serving.
Ice Cream & Sorbet
ARABIAN ICE CREAM (bouzat haleeb)
Arabic ice cream is a totally different experience from the rich
American ice creams. Its quite light and gummy in texture. It actually
stretches a bit as you spoon it. Mistika (Arabic gum) and sahlab (an
extract from the tubers of orchids) can be found in most Mid-Eastern
markets.
4 cups milk
1 1/4 cups sugar
3 tablespoons cornstarch or sahlab
1/8 teaspoon ground mistika (gum mastic)
1 teaspoon rose water
In a medium saucepan, scald milk. Remove from heat. In
a small bowl, dissolve cornstarch (or sahlab, if using)
with a small amount of cold water. Add to milk. Return
milk mixture to heat, stirring constantly until it
boils. Mix in sugar; keep stirring until the mixture
thickens. Add ground mistika and rose water, stirring
continuously. Let the mixture cool. Transfer to ice
cream maker and freeze according to manufacturers
instructions.
Lavender Ice Cream
2 cups light cream
4 tablespoons fresh or dried lavender flowers
2 cups heavy cream
3/4 cup sugar
2 or 3 tablespoons honey
pinch salt
Put the light cream & lavender in a blender or food processor & blend
until smooth. Place in a bowl & add all other ingredients, stirring
until the sugar dissolves. Freeze in an ice cream freezer according to
the directions.
Scented Geranium Sorbet
2 cups sugar
5 cups water
3/4 cups chopped lime- and lemon-scented geranium leaves
Place ingredients in saucepan and bring to a boil, stirring
occasionally. When syrup reaches boiling point, reduce heat to low and
simmer until thick (15 minutes), then freeze. While syrup is freezing,
stir to break up ice crystals. The more you stir and refreeze, the
smoother the sorbet. Serves four.
Tangerine-Lavender Sorbet
4 cups freshly squeezed Tangerine juice
1 cup plus 3 tablespoons Sugar
2 tablespoons minced Lavender flowers
Rose petals, Pesticide-free
Mint leaves as an accompaniment, if desired
In a non-reactive saucepan set over moderate heat, heat 2 cups of the
tangerine juice with the sugar, stirring, until sugar is dissolved. Add
the lavender, bring to a boil, and simmer 20 minutes. Let cool for 20
minutes. Strain juice through a fine sieve into a bowl. Stir in
remaining juice, then transfer to an ice-cream maker. Freeze according
to manufacturer's directions. If desired, serve with fresh
pesticide-free rose petals and mint leaves. Makes about 1 quart.
PIE
HONEY-ROSE PETAL PIE
Mix the following in a blender and pour into an unbaked pie crust:
8 oz. Of vanilla yogart
8 tofu
1/3 cup ot herb honey
juice from 1/2 lemon
3 eggs
1 teaspoon vanilla
1/2 teaspoon of cinnamon
1/2 teaspoon salt,
6-7 t. finely chopped, slightly dried, fruit scented rose petals.
Bake at 325 degrees for about 40 minutes. A knife or toothpick will come
out of the center clean when fully cooked. Serve alone or with fruit.
Rose Hip Crumble Pie
Pastry for single-crust 9-lnch (22 cm) pie
1 cup (240 mL) dried rose hips
1/4 cup (60 mL) milk
1-1/2 cups (360 mL) sifted flour
2 teaspoons (10 mL) baking powder
Dash of salt
1/2 cup (120 mL) shortening
1-3/4 cups (420 mL) brown sugar
2 egg yolks, beaten
2 egg whites
Pecan halves (optional)
Prepare pastry and line a pie pan. Soften rose hips in milk. Sift
together flour, baking powder and salt. Cream in shortening and brown
sugar, mixing well. This makes a crumbly mixture - reserve 1 cup (240
mI) for topping. To the remainder add the egg yolks, milk and rose hips.
Beat the egg whites until peaks hold form. Fold into the berry mixture.
Spoon into pie pan and sprinkle with the crumbly topping. Garnish with
pecan halves, too, if you wish. Bake at 350 degrees F. (175degrees C.)
for 35 to 45 minutes or until pie appears well done.
Rose Hip Tart
A traditional recipe of rose hips, dating back at least to 1671, is
rose hip tart. Combine
1 1/2 cups prepared fresh hips with
3/4 cup water
in a saucepan. Bring to a boil, lower heat, and simmer for 15 minutes.
Stir in 2 tablespoons sugar
1/2 teaspoon each ground cinnamon and ginger, and
a squeeze of lemon juice.
Stirring, simmer for another 5 minutes; set aside. Prepare pie crust,
add the rose hip filling, then cover with remaining pastry. Seal the
edges and pierce the top. Bake in a 375 degree oven for 25 minutes, or
until golden. Remove from the oven, sprinkle the top with sugar, and
return to the oven for another 5 minutes. Eat hot or cold with ice cream
or whipped cream.
Drinks
MEAD
LOVE POTION MEAD
This recipe is supposedly an aphrodisiac.
12 pounds wildflower honey
3.5 oz Green Tea (Eden Foods: Camillia sinensis)
1 oz dried Juniper Berries (Juniperus communis) crushed
1 oz Mugwort (Artemisia vulgaris) crumbled
1 oz dried Bitter Orange Peel (Aurantium Amarae Pericarpium)chopped
1/2 oz dried Damiana leaf (Turnera aphrodisiaca) crumbled
6 tsp yeast nutrient (food grade Urea and Ammonium Phosphate)
4 tsp Acid Blend (Citric, Malic and Tartaric acids)
1 pkt (5 gr) Red Star Pasteur Champagne yeast (rehydrated)
Honey and three gallons of water brought to boil.
Yeast Nutrient and Acid Blend added.
Must boiled 30 minutes, then removed from heat.
Herbs (Tea, Juniper Berries, Mugwort, Orange Peel and Damiana) in muslin
bag
added to hot must and steeped for 30 minutes.
Must cooled and yeast pitched.
St. John's Wort Mead
2 quarts St. John's Wort flowers
6 pound honey
2 gallons boiling Water
1/2 cup strong fresh made Tea
3 tablespoons Lemon juice
6 whole Cloves
1 stick Cinnamon, crushed
2 tablespoons dry Yeast
Place the flowers in a crock or plastic pail. Boil the honey and 1/2
gallon of the water together for 23 minutes. Pour the honey and water
over the flowers. Add the tea, lemon juice, cloves, and cinnamon; pour
in the remaining 1 1/2 gallons of boiling water; cool to lukewarm.
Soften the yeast in a little warm water and add to the crock. Let the
crock or pail stand, tightly covered with a sheet of plastic for one
week. Strain: pour the strained liquid back into the crock. Cover
tightly again with the plastic sheet and let stand until fermentation
has quite finished or about two months. Strain into bottles, cork or
cap, store for at least 2 months before using.
Small Mead
11 pints water
1 T peeled, sliced fresh ginger (~1/4 oz)
1/2 t yeast
1 pint honey = 1 1/2 lb
1/2 T orange peel
Dissolve the honey in the water in a large pot and bring to a boil. Let
it
boil down to 2/3 the original volume (8 pints), skimming periodically.
This
will take about 2 1/2 to 3 hours; by the end it should be clear. About
15
minutes before it is done, add the ginger. At the end, add the orange
peel,
let it boil a minute or so, and remove from the heat. The orange peel
should
be the yellow part only, not the white; a potato peeler works well to
get
off the peel. Let the mead cool to lukewarm, then add the yeast. The
original recipe appears to use a top fermenting ale yeast, but dried
bread
yeast works. Cover and let sit 24-36 hours. Bottle it, using sturdy
bottles;
the fermentation builds up considerable pressure. Refrigerate after
three or
four days. Beware of exploding bottles. The mead will be drinkable in a
week, but better if you leave it longer.
This recipe is modified from the original by reducing the proportion of
honey and lengthening the time of fermentation before bottling. Both
changes are intended to reduce the incidence of broken bottles. Using 2
liter
plastic soda bottles is unaesthetic, but they are safer than glass.
The original recipe:
Take nine pints of warm fountain water, and dissolve in it one pint of
pure White-honey, by laving it therein, till it be dissolved. Then boil
it gently, skimming it all the while, till all the scum be perfectly
scummed off; and after that boil it a little longer, peradventure a
quarter of an hour. In all it will require two or three hours boiling,
so that at last one third part may be consumed. About a quarter of an
hour before you cease boiling, and take it from the fire, put to it a
little spoonful of cleansed and sliced Ginger; and almost half as much
of the thin yellow rind of Orange, when you are even ready to take it
from the fire, so as the Orange boil only one walm in it.
Then pour it into a well-glased strong deep great Gally-pot, and let it
stand so, till it be almost cold, that it be scarce Luke-warm. Then put
to it a little silver-spoonful of pure Ale-yest, and work it together
with a Ladle to make it ferment: as soon as it beginneth to do so, cover
it close with a fit cover, and put a thick dubbled woollen cloth about
it. Cast all things so that this may be done when you are going to bed.
Next morning when you rise, you will find the barm gathered all together
in the middle; scum it clean off with a silver-spoon and a feather, and
bottle up the Liquor, stopping it very close. It will be ready to drink
in two or three days; but it will keep well a month or two. It will be
from the first very quick and pleasant.
TEA
English Rose Tea
1/2 cup dried red rose petals
2 tablespoons dried lemon balm
1 tablespoon dried rosemary
Mix well. Use 1 teaspoon for each cup.
Flower Tea
This magical and delicious tea is also a love potion. Share it with
your beloved on a Full Moon night. Take equal parts lemon balm leaf,
rose buds, and chamomile flowers, fresh or dried. Add 1/4 part lavender
blossoms. Place the mixture in a pot of freshly boiled water that you
have removed from the stove. Cover tightly and allow to steep. (Do not
let the herbs steep more than 10 minutes or the delicate flower aroma
will be lost.) Serve with a touch of honey.
FRENCH MINT ICED TEA
13 tea bags (regular size)
1/2 cup mint leaves
juice from 2 lemons
1 six ounce can frozen orange juice concentrate
1 cup sugar
Combine tea, mint and one quart of water in a large saucepan. Cover and
bring to a boil and immediately remove from heat. Steep thirty minutes.
Add remaining ingredients and additional water to make two quarts
liquid.
Strain and chill.
Geranium Iced Tea
4 small teabags or 2 Tbsp. loose black or China tea
6 - 12 scented geranium leaves, depending on size, to equal roughly
1/3 cup
6 cloves, if desired
thinly sliced lemon, to decorate
crushed ice
fresh small scented geranium leaves, to decorate
sugar, if desired
Place the tea, geranium leaves, and cloves (if using) in a warmed
teapot. Fill with 2 1/2 cups boiling water. Leave to infuse for 5-8
minutes. Strain, Add sugar if desired, then chill until cool. Fill
glasses with crushed ice, pour in tea, then decorate each glass with a
lemon slice and new little scented geranium leaf. Serves 3 -4.
Lavender Mint Tea Punch
6 teaspoons dried mint
6 cups boiling water
1 tablespoon dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaf frozen in each
Brew the mint in the water in a teapot for ten minutes. Add the lavender
blossoms to the pot. Allow tea to cool. Strain the tea and add the
ginger ale, grape juice and ice cubes. If serving in a punch bowl, float
lavender buds and mint sprigs on top.
Lemon Balm Tea
Balm tea is credited with clearing the head, helping against fevers and
as a heart stimulant. This traditional and stimulating blend can be made
in any quantity and stored in an airtight container. Use equal parts of
dried:
lemon balm leaves
rosemary
lavender
spearmint
cloves
Combine all ingredients. Use 1 teaspoon herbs to each cup of boiling
water. Allow 10 minutes for the tea to steep in a covered pot.
Lemon Verbena Tea
The sweet long green leaves of this fragrant plant make an excellent
tea. Depending on the number of cups desired, use 1 teaspoon of the
dried leaves, lightly crushed, per cup of boiling water. Steep for 7
minutes and serve, sweetened with honey.
Morrocan Mint Tea
1/4 cup fresh Mint, finely diced
2 teabags Chinese Green Tea
2 tablespoons sugar
Combine the above with 12 oz. boiling water. Let steep 'til comfortable
drinking temperature. The Morrocans say that tea should be so hot that
it
burns your tongue and so sweet that it rots your teeth. In reality, it
is
sweet as soda pop. Pour over teaspoon into two juice glasses. Morrocans
always serve tea in glass, never porcelain! No, they are not being
obssessive/compulsive. Tea tastes completely different in glass. After
attempting to make Morrocan Mint Tea for over 10 years, I discovered
difference is the variety of Mint you use. Any fresh Mint will make a
delightful tea, but the flavor will not be quite the same.
Orange or Eau-de-Cologne Mint Tea
2 cups dried orange mint leaves
8 teaspoons china tea
1 teaspoon ground cloves
1 cup dried calendula petals
1 tablespoon dried orange rind
1 tablespoon dried lemon rind
This mixture can be stored in airtight containers for some time.
Potpourri Tea
This beautifully scented tea is lovely served with a little honey and a
slice of orange.
1 cup good black tea
1/2 cup dried rose petals
2 tablespoons dried orange blossom
1 tablespoon dried orange peel, freshly grated
1 tablespoon cassia bark, crumbled
3 sticks cinnamon bark, crumbled
4 whole star anise
1 tablespoon ground nutmeg
1 teaspoon whole cloves, freshly pounded
Mix all ingredients in a mixing bowl with your hands. Store in airtight
tins. Use one heaped tablespoon per pot.
Rose Geranium Tea
a lovely refreshing afternoon tea
3 fresh rose geranium leaves
2 bags of China tea
6 cloves
Brew in teapot for at least 10 minutes. Serve hot or over ice. Garnish
with a fresh leaf from the plant.
Rose Petal Tea #1
2 cups freshly picked petals of dark red roses
1 litre water
honey (rose honey if you have made it)
Place washed petals in a teapot. Pour in the boiling water, cover and
leave the tea to brew for 10 minutes. Serve this tea hot or iced, with
honey to enhance the delicate taste.
Rose Petal Tea #2
Rose tea is a wonderfully calming, and refreshing springtime drink.
Grace Firth in "A Natural Year" reports that rose tea helps to expel
"womanly melancholy and cure madness" It is also beautiful to
look at with its faded pink rosebuds and silvery verbena leaves. Rose
tea(or any herb tea) should be drunk with a little honey or sugar
to bring out the flavor.
2 cups black or Chinese tea, about 8 ounces
1 1/2 cups dried rose petals or buds, (unsprayed!)
3/4 cup lemon verbena leaves,
2 tablespoons dried lemon peel
In a large bowl, mix together the tea, rosebuds, verbena leaves, and
lemon peel. Strong light will affect the delicate taste of the tea, so
package in airtight containers and store away from the light.
Use 2 tablespoons per cup of tea.
Rose & Spearmint Tea
One cup Rose Petals
1 fresh sprig of Spearmint
8 cups boiling water
Rinse Rose petals well. Place in a coffee press with fresh spearmint
sprig. Add boiling water, steep for three minutes, press and serve. One
tablespoon of honey per cup is suggested.
Rose Verbena Tea
This is made with dried ingredients and can be stored and used
throughout the year.
250g good black or Chinese tea
2 cups dried rose petals
1 cup dried lemon verbena tea
Mix together in a large bowl with your hands. Pack in tins or jars with
airtight lid and use one heaped tablespoon per pot.
Shakespeare Tea
2 cups mints (peppermint or spearmint or 1 cup each)
1/2 cup marjoram
1/3 cup whole savory leaves
1/4 cup lavender flowers
Mix thoroughly and store in tightly covered container. To use, steep 1
teaspoon per cup of briskly boiling water for 10 minutes, or to taste.
Sweeten, if desired.
Spring Garden Herbal Tea
10 fresh purple sage leaves
16 fresh lemon balm leaves
12 small mint leaves
petals of 1 red rose
2 rose-scented geranium leaves (optional)
6 cups freshly boiling water
1. In a pre-warmed, 6-cup teapot, place the sage leaves, lemon balm
leaves, mint leaves, rose petals, and geranium leaves (if using).
2. Pour in the freshly boiling water, and let the tea steep for 10 to 20
minutes.
WINE
Cowslip Wine
Mrs. Mary Cole, The Ladies Complete Guide, London 1791
2 gallons of Water
4 quarts Cowslips
2 1/2 pounds Powder Sugar
lemon rind
Take two pounds of powder sugar, and two gallons of water; boil then
half an hour, taking care to skim it as the scum rises; then pour into a
tub to cool, adding to it the rind of two lemons. When cold put four
quarts of the flowers of cowslips to the liquor, and with the juice of
two lemons. Let it stand in the tub two days, observing to stir it every
two or three hours. Then put it in barrel, and after it has stood about
three weeks, or a month. Bottle it not forgetting to put a lump of sugar
into each bottle.
Dandelion Wine #1
Makes 1-1/2 gallons of wine
4 quarts dandelion flowers (remove stem & sepals)
4 quarts granulated sugar
4 quarts boiling water
juice of 2 lemons
juice of 1 orange
1 yeast cake
Add dandelion flowers to a large stone crock or jar. Cover with sugar.
Add
boiling water. When water has cooled to lukewarm, add the lemon juice
and orange juice. Break up the yeast cake and add to the liquid. Stir
well. Cover loosely and let stand 24 hours. Strain through cheesecloth
and discard solids. Return liquid to the crock, loosely cover and let
stand for 3 days. Strain through several layers of cheesecloth. return
liquid to crock and allow to ferment. bottle when all fermentation
action stops. Keep at least 3 to 4 months before drinking.
Dandelion Wine #2
9 gallons Water
27 pounds Sugar
18 Seville Oranges
27 quarts Dandelion flowers
1 ounce hops
1/2 pound brown ginger
12 lemons
Orange and Lemon peels to taste
Yeast
To make nine gallons of wine boil twenty-seven quarts of pips in nine
gallons of water for an hour. Strain and boil again with 13 1/2 pounds
best Demerara sugar, 1 hops, brown ginger, and sufficient orange and
lemon peel to taste. Slice oranges and lemons, and put to them 13 1/2
pounds sugar as above. Pour over them, and boiling beyond when blood
warm, add a little brewer's yeast. Strain again before putting into a
barrel. The wine should be allowed to work three or four days before
being bunged tight. Bottle in six months. Like a sharp liqueur.
May Wine
May Wine is served on May Day. In Germany, May Wine is the
quintessential summer drink. It is usually flavored with Sweet Woodruff
(Waldmeister or Maikraut), perhaps because it improves the taste of
thin, new wine. May wine is also the name for any wine punch flavored
with herbs, fruits, berries and occasionally flowers.
To make May wine, pick sweet woodruff that does not have open blossoms
the day before you want to serve the wine. The herb has more flavor when
slightly dry. Tie the stems of a bunch with cotton thread and hang it in
a bottle of wine so the leaves are covered. After ten or fifteen
minutes, remove the woodruff. I have seen other recipes for May Wine
that tell you to leave the woodruff in the wine for days, even weeks.
However, woodruff contains coumarin, a substance similar to coumadin
which is prescribed to thin blood for people suffering from clots. Also
too much can cause a headache, so it is best to use only enough to
flavor the wine. Woodruff can also be used in the same way to flavor
milk or apple juice. The traditional Mai Bowle also has strawberries in
it.
May Wine Punch
15 sweet woodruff springs
2 pints strawberries
1/2 cup sugar
1 1/2 quarts Rhine or Mosel wine
Optional garnishes include edible flowers such as borage,
violets, or roses.
Heat 4 woodruff springs in 200 deg. oven for 5 min. Rinse and hull 1
pint of the strawberries, then place in large pitcher or crock and mash
together with sugar. Add the heated woodruff sprigs plus 8 more sprigs,
and the wine to the pitcher, and stir well. Cover tightly, throw in
fridge overnight, or, up to 24 hours. Strain wine into punch bowl,
rinse and add remaining strawberries to bowl along with remaining
woodruff sprigs. Garnish with edible flower blossoms or petals if
desired. Pour out a bowl of sugar to dip the remaining strawberries
into.
OTHER DRINKS
Angelica Liqueur
3 tblsp dried and chopped Angelica root
1 tblsp chopped Almond
1 cracked Allspice berry
1 one-inch Cinnamon stick, broken
3-6 crushed Anise seeds (or fennel seeds)
1/8 tsp powdered Coriander seed
1 tblsp fresh chopped Marjoram leaves
1.5 cup Vodka
1/2 cup granulated Sugar
1/4 cup Water
1 drop yellow Food coloring
1 drop green Food coloring
Mixing instructions: Combine all herbs, nuts and spices with vodka in a
1 quart or larger aging container. Cap tightly and shake daily for 2
weeks. Strain through a fine muslin cloth or coffee filter, discarding
solids. Clean out aging container. Place liquid back in container. Place
sugar and water in saucepan and stir to combine over medium heat. When
sugar is completely dissolved, set aside and let cool. When cool combine
with food coloring and add to liqueur liquid. Cap and allow to age and
mellow in a cool, dark place for one month.
Chamomile Refresco (6 servings)
If Mexican mint marigold is not available, substitute 2 sprigs of mint
and a small stalk of lemongrass cut in 2-inch pieces.
3 chamomile tea bags, or an equal amount of dried chamomile leaves
2 sprigs fresh Mexican mint marigold
2 cups boiling water
1/2 cup orange juice
1 cup pineapple juice
1/4 cup lime juice
1 cup white grape juice
2-1/2 cups chilled sparkling water
1 lime, sliced
In a bowl, pour boiling water over tea and mint marigold (or mint and
lemongrass). Cover and steep for at least 10 minutes. Strain liquid
into a glass pitcher. Stir in orange, pineapple, lime, and grape juices.
Chill. To serve, fill chilled glasses 2/3 full with juice mixture, fill
with sparkling water, and add lime slices.
Elderflower Champagne (non-alcoholic)
from Chiron
1 Gallon of cold water
1 Lemon
1&1/2 lbs.. Sugar(white)
2 tablespoons of white vinegar
2 large heads of Elderflowers(no more will create to much gas).
Put(cold) water, sugar, flowers,lemon juice and rind(no pith) and white
vinegar into pan or bucket. Well mix and stir until the sugar is
dissolved, let stand for 24 hours. Strain, bottle and cork
tightly.(please dont use glass bottles). I have found that this mixture
creates a lot of gas within the bottle so I use plastic bottles the type
used for Pepsi max etc.It is very important to make sure that the tops
are screwed up tightly and also be very careful when undoing them(I
always put a cloth over the top like undoing a Champagne bottle). Ready
to drink in 2 weeks and will keep any length of time although does get
drier the longer you keep it.( very much like fizzy home made lemonade).
Elderflower Delight
1 quart Milk
1 cup Elderflowers
2 Eggs
1/2 cup Sugar
Cinnamon or Nutmeg, dash
Simmer the milk with the elderflowers. Let sit for a few minutes and
then strain out the flowers. Separate the eggs yolk and whites. Beat the
yolks of the two with the sugar and add to milk mixture. Beat the egg
whites until peaks form and mix with milk mixture. Chill and serve with
a dash of cinnamon or nutmeg.
KARKADEEH: EGYPTIAN ICED HIBISCUS TEA
'Karkadeeh' is a dried Hibiscus petals pre-packaged, are available in
most supermarkets, international grocery stores, Middle Eastern grocery
stores and Indian grocery stores. To make 10 - 12 glasses, use
1 cup hibiscus petals
2 cups suger
Procedure
1. Soak hibiscus petals in cold water for 1 - 2 hours.
2. Transfer, with its water, to pot and bring to a boil.
3. Remove pot immediately and strain liquid through a very fine sieve or
filter paper.
4. Return petals to the pot, add fresh cold water to cover, and bring to
a
boil, again filtering the juice.
5. Repeat until karkadeeh loses its reddish hue.
6. Discard petals and sweeten while juice is still hot.
Traditionally, karkadeeh is served ice-cold, but it is also pleasant
when
served hot in winter.
EILEENíS KARKADAY
That sounds too sweet and very complicated. Karkaday is also not
generally drunk as iced tea in Egypt. This was how I made it when I
lived there. I like it as iced tea, with lemon or lime juice squeezed
into it, but Egyptians thought I was crazy to make it that way.
2 cups of dried hibiscus flowers
1 cup of sugar
a large pot 3/4 filled with cold water
Put everything in the pot. Bring the water to a rolling boil, and let
the tea cook until the water is intensely red. Do not overcook it, or
the tea will have a funny undertaste.
Strain all of the flowers out of the tea (leaving them in will also
cause the strange undertaste). Serve hot or cold. Add more sugar, if
desired.
It is stated in Cunningham's Encyclopedia of Magical Herbs that
karkaday is forbidden to women in Egypt because of its association with
passion, but this is not true. Karkaday is a drink that is enjoyed by
everyone in Egypt, particularly during the winter.
MINT SEKANJABIN
2 1/2 cups water
4 cups sugar
1 cup wine vinegar
8 sprigs fresh mint
Combine water and sugar and bring to a boil, stirring frequently until
sugar dissolves. Add vinegar and simmer 1/2 hour. Remove from heat and
plunge mint sprigs into hot syrup. Let cool and bottle (supposedly the
syrup need not be refrigerated, but I usually do). Leave the leaves in
the syrup till you're ready to use it; discard them after removing. To
make a light, refreshing drink, mix the syrup with water at about 10 or
12 parts water per part of syrup.
Apparently it's the technique, not the mint, that makes this
"sekanjabin" -- I've seen, though not made, recipes for citrus-based
sekanjabins. This can also be made from dried mint, and I imagine that
other fresh/dried herbs could be used the same way, or even combinations
of herbs.
Nasturtium Punch
2 dozen nasturtium flowers
half a cup of claret
1 pound of sugar
1/2 cup of lemon juice
Make a paste of the flowers and half the sugar. Reserve the balance of
the sugar for the punch. Add the lemon juice, sugar and flower paste.
When cold add the claret.
Rose Petal Ice Cubes
Rose petals embedded in ice cubes will add a festive note to any punch
bowl. Fill an ice-cube tray halfway with water and freeze Place a rose
petal on each cube, anchor with a teaspoon of water and freeze again.
Then fill completely with water, and freeze until needed.
Main Dishes
Entrees
Meat
Herbelade
3 pork chops
3 c chopped fresh parsley
1 t dried leaf sage
2 T hyssop
1/2 c chopped dates
1/2 c currants
1/3 c pine nuts
1/2 t powdered ginger
1/2 t salt
1 T sugar
5 egg yolks
1 9" pastry shell
Boil pork chops until cooked (20 minutes?), take out, remove the bones
and cut up the meat. Boil herbs in the pork broth. Mix pork, cooked
herbs, and remaining ingredients in bowl. Make pie crust and bake 10
minutes to harden. Put filling in the pie crust. Bake 30 minutes at 375
deg.
Hereís the original version of this 15th century recipe: Take Buttes of
Porke, and smyte hem in pecys, and sette it ouer the fyre;
and sethe hem in fayre Watere; and whan it is y-sothe y-now, ley it on a
fayre bord, and pyke owt alle the bonys, and hew it smal, and put it in
a
fayre bolle; than take ysope, Sawge, Percely a gode quantite, and hew it
smal, and putte it in a fayre vesselle; than take a lytel of the brothe,
that the porke was sothin in, and draw thorw a straynoure, and caste to
the
Erbys, and gif it a boyle; thenne take owt the Erbys with a Skymoure fro
the
brothe, and caste hem to the porke in the bolle; than mynce Datys smal,
and
caste hem ther-to, and Roysonys of Coraunce, and pynes, and drawe thorw
a
straynoure yolkes of Eyroun ther-to, and Sugre, and pouder Gyngere, and
Salt, and coloure it a lytel with Safroune; and toyle yt with thin hond
al
thes to-gederys; than make fayre round cofyns, and harde hem a lytel in
the
ovyn; than take hem owt, and with a dysshe in thin hond, fylle hem fulle
of
the Stuffe; than sette hem ther-in a-gen; and lat hem bake y-now, and
serue
forth.
HERBY CHICKEN
Place 5 pounds or more of chicken parts in a large baking dish. Cover
with four large onions cut into slices, eight cloves of garlic, 6 T.
crushed dried sage and 3 T. crushed tarragon, fresh or dried.
Cover tightly and bake at 250 for four to five hours or until the meat
falls off the bones. Let cool when throughly cooked. Separate the meat
from the bones. Put the chicken parts in a crook pot and cover with the
following: one 16 oz. can of tomatoe sauce
one can of tomato soup
one cup of catsup
two tablespoons of basil pesto
eight cloves of garlic
half a cup of salsa.
Let cook slowly for one hour. Serve over cooked pasta or mashed
potatoes. Bake at 325 degrees for about 40 minutes. A knife or toothpick
will come out of the center clean when fully cooked. Serve alone or with
fruit.
Honey Glazed Chicken with Roses
4-5 Pound Roasting Chicken
3 Tablespoons of Honey
2 Tablespoons of Melted Butter
2 Tablespoons Soft Butter
1 Tablespoons of Rose Water
1/4 Cup of Chopped Pistachio Nuts
4 Pounds Potatoes (cut lengthwise into 1/4s then into chunks)
1/4 Lb Butter
3 Cloves Garlic Pressed and minced
Two Sprigs Rosemary
Prick Chicken with a knife, secure 1/2 tablespoon of butter under skin
above each breast and thigh; truss. Combine honey, butter and rosewater.
Brush mixture on outside of chicken, reserving the remaining mixture.
Place in an open roasting pan surround by potatoes. Sprinkle rosemary,
garlic, salt, and lightly pepper potatoes. Add soft butter in chunks
around potatoes. Roast in an open pan at 350 degrees for 1 & 3/4 hours.
Baste frequetly with pan drippings and remaining mixture. Transfer
chicken to a hot platter surrounded by potatoes. Sprinkle with nuts and
garnish with rose heads.
Koken Van Honer
1/2 chicken: 1 1/2 lb or 3/4 lb boned
3 pieces of bacon
6 egg yolks
4 threads saffron
1/4 t cumin
1/8 pepper
9" pie shell
Bone and cut up chicken, put in pie shell; add bacon cut small;
sprinkle on spices. Beat egg yolks with saffron and pour over. Bake 45
minutes at
350 deg.
Hereís the original version of this very old recipe: One should make a
pastry shell of dough, and cut up into it a chicken, and
add bacon (speck), cut as peas, pepper and cumin and egg yolks well
beaten
with saffron, and take the shell and bake it in an oven.
Moroccan Chicken with Flowers (Yield: 6 servings)
1 lb Rice, long grain; 2 cups -450 g
2 tb Vegetable oil
3 ea Scallions; spring onions
1 ea Onion; finely chopped
2 oz Dried apricots;50 g, chopped
2 oz Pistachio nuts;shelled 50 g
2 oz Pine kernels; pine nuts 50 g
1 ts Cinnamon, ground;up to 2 tsp
1 ea Chicken; 3 lb/1.4 kg -skinned, boned & cut in strips
Sea salt & black pepper
1 ts Rose water
1 ts Rose petals; heaped, highly scented
1 ts Marigold petals; heaped *
Make certain you use a pot marigold (Calendula) rather than an African
marigold (Tagetes) Cook the rice in boiling, salted water for 15-20
minutes, or until just tender; it should still be a little chewy. Heat 1
tbsp oil in a frying pan, put in the onions and fry quickly for 2
minutes. Add the apricots, pistachios, pine kernels, sprinkling them
with cinnamon as they cook. Using a slotted spoon, remove the mixture
from the pan and stir into the rice. Cover and keep warm. Heat the
remaining oil, put in the chicken strips and fry quickly, sprinkling
with a little more cinnamon. Do not overcook the chicken, which should
be tender and juicy. Mix the cooked chicken into the rice, season if
necessary and spread the mixture in a wide shallow dish. Sprinkle with
rose water and decorate with the rose and marigold petals. Serve at
once.
Quail in Rose Petal Sauce
6 Quail
12 Roses
2 Tablespoons Anise
12 Chestnuts
2 Cloves of Garlic, Minced
3 Pomegranates Ground and Strained -or- 3 Pitaya (Cactus Fruit).
Ground and Strained
2 Tablespoons Rose Water
1/4 Cup Orange Juice Concentrate
1/2 Lb. Bread
1 Medium Apple, Peeled and Chopped
1/4 Cup Chopped Walnuts
1/3 Cup Raisins
1/2 Cup Conyac or Rum
Cinnamon
Butter
Basmati Rice with Almonds and Raisins
Broccoli Heads
Champagne Grapes
Clean and prepare Quail. Depetal and rinse 6 Roses using only larger
outer petals. Sliver with scissors. Separate into 4 equal parts.
Moisten bread bit by bit , shredding and balling until consistecy is
mushy yet firm. Add 1/4 of the slivered rose petals, walnuts, apples,
raisins and a dash of cinnamoon (to taste),1/4 cup of Conyac and 1
tablespoon Rosewater. Mix all together by hand until well blended and
stuff Quail.
Place remainder in covered ceramic cookware to be placed in oven with
Quail. In large mexican mortar, add the Anise to 2 parts of the slivered
Roses (reserving the other half for stuffing and garnish) and grind to
a very wet puree. Brown, peel and boil the Chestnuts then puree. Set
aside. Heat garlic in a large saute pan with butter until transparent.
Add Chestnut puree, Pomegranates (or Pitaya), 1 tablespoon Rosewater,
Frozen Orange Juice Concentrate and 1/4 cup of Conyac or Rum.
Heat lightly adding salt and pepper to taste. Remove from heat.
Marinate Quail in sauce for 15 minutes. Meanwhile begin preparing
Basmati Rice, adding Raisins and Walnuts in last, then five minutes of
steaming (Respctively). Bind Quail and place in broiler pan covered with
a foil tent or cheescloth. Put in oven for 20 minutes at 350 degrees
(Along side remaining stuffing). Baste constantly. Remove foil or
cheesecloth and allow to brown for five more minutes. Serve on a
platter, rice in the middle, Quail fanned out, Scoops of stuffing
between. Garnished with champagne or red seedless grapes, Remaining
shredded Roses strewn over top, and add steamed brocolli heads between
and around.
Pasta
Crispy Angel Hair Cakes with Scallops, Escarole and Tomato Coulis
Serves 4
8 ounces angel hair pasta
6 plum tomatoes, quartered
5 cloves garlic, peeled and coarsely chopped
4 teaspoons olive oil, divided
Salt and freshly ground black pepper, to taste
8 sea scallops
4 ounces pancetta, diced
1 large shallot, minced
1 small head escarole, washed, trimmed and chopped
4 basil sprigs, for garnishing
Preheat the oven to 450° F. Cook the pasta according to package
directions. Rinse, drain and set aside. On a sheetpan with sides, toss
together the tomatoes, garlic, 1 teaspoon olive oil, and some salt and
pepper. Roast the tomatoes until they are very soft, about 20 minutes.
Remove the tomatoes and reduce the oven temperature to 375° F.
While the tomatoes are roasting, make the pasta cakes. Warm 1 teaspoon
olive oil in a small, non-stick sauté pan over medium-high heat. Add a
generous 1/2 cup of pasta to the pan and flatten it into a pancake
shape. Fry on both sides until golden brown. Transfer to a sheetpan.
Make 3 more cakes in the same way and then 4 small, lacy cakes to use
as tops. Set the cakes aside until needed.
When the tomatoes are ready, puree them in a blender or food processor
until smooth. Strain into a saucepan cover and set over very low heat
until needed.
Warm 1 teaspoon olive oil in a medium, non-stick sauté pan over very
high heat. Add the scallops and brown them on both sides, about 1
minute per side. Do not overcook the scallops. Transfer to a small
sheetpan and set
aside until needed.
Reduce the heat under the sauté pan to medium and add the last teaspoon
of olive oil. Sauté the pancetta and shallots for 3 or 4 minutes. Add
the escarole and cook it until wilted. Season with salt and pepper to
taste. While the escarole is wilting, put the pasta cakes and scallops
in the oven to warm.
To assemble: Spoon some tomato coulis onto each of 4 plates. Set a
large pasta cake on the coulis. Top each with 1/4 of the escarole.
Slice the
scallops in half crosswise and set 4 slices on each mound of escarole.
Finish with a small pasta cake set in place at an angle. Garnish with
basil and serve immediately.
Linguini and Rose Petal Pesto
Two Cups Fresh Basil
One Cup Rose Petals
4 Large Garlic Cloves
1 Cup of Extra Virgin Olive Oil
1 Teaspoon Rosewater
1 Cup of Freshly Grated
Parmesan Cheese
1/4 Cup of Freshly Grated
Romano Cheese
Salt and Freshly Ground
Pepper to taste
1 Lbs. Linguini
1 1/2 Tablespoons salt
4 Quarts water
1/4 Cup of Heavy Cream
Rinse Rose Petals and Basil thoroughly and pat dry. Sliver Rose Petals
with sharp scissors. Peel and chop garlic. Combine the basil, garlic and
Pine nuts, chop in either a food processor or blender. While still
processing add olive oil and rose water slowly. Add the Parmesan and
Romano, salt and pepper, blend lightly. Cover and reserve 1/2 for future
use.
Boil water add sat and pasta, boil until cooked but still slightly
firm. Drain in a colander Place back into hot pot. Add 2 tablespoons of
the pasta water and the cream into the pesto and toss with pasta. Place
in large serving bowl immediately, garnish with slivered rose petals.
You may add a little ground pepper if desired.
Orange Flower Fairy Noodles
4 hard-boiled Egg yolks
2 tablespoons Orange Flower water
1/2 cup Sugar
1/2 cup sweet Butter, softened
1 pound Noodles (any kind), cooked
1 teaspoon dried Thyme
1 teaspoon dried sweet Basil
1 Orange, sliced (garnish)
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a
small bowl until smooth. Mix enough of the butter with the hot noodles
to coat the noodles with a golden-yellow color. Garnish with orange
slices. Yield: 8 Servings
Pasta W/Day Lily Buds and Mushrooms
About 6 oz. of oyster or shiitake mushrooms
1 heaping cup daylily buds, 1-1/2 to 2 inches long
2 Tbsp unsalted butter
2 Tbsp olive oil
2 shallots, finely minced
1/2 tsp freshly chopped marjoam
1 Tbsp fresh chopped parsley
Salt and pepper to taste
Freshly grated parmesan cheese
1 lb. fresh fettucinne noodles
Put water on to boil while preparing vegetables. Clean mushrooms, do not
rinse. Use either brush or damp paper towel. Tear into large bite size
pieces and remove stem of shiitakes. Rinse the daylily buds and pat dry.
In large skillet, heat butter and oil over medium heat. Add the shallots
and saute them about 1 min. Add mushrooms and stir for a min or 2. Add
the daylily buds and stir 2-3 min. Add the herbs and season to taste
with salt and pepper. Cover the skillet and let stand over low heat for
a few minutes while pasta is cooking. Drain the pasta, add it to the
vegetables, and toss well. Add another Tbsp of butter or oil if
necessary. Taste for seasoning and serve hot. Garnish with bread crumbs
and parmesan if desired.
Rosemary Butter Noodles
1 16-ounce package Fettuccine
1 cup Butter
1 cup Parmesan Cheese, freshly grated
1/2 cup Heavy Cream
1/2 cup Rosemary Flowers
Cook noodles in a large saucepan according to label directions or until
tender, but chewy; drain well in a colander. Cream 2/3 cup of the butter
in a heavy bowl with a large spoon; gradually beat in 2/3 cup of cheese
alternately with 1/4 cup of heavy cream; continue beating until mixture
is light and fluffy. Place the remaining 1/2 cup butter in in same
saucepan; return drained noodles to pan; toss gently over low heat,
until butter is melted and noodles are evenly coated. Gradually add
rosemary flowers, whipped butter-cheese mixture, tossing gently over
very low heat; add remaining 1/4 cup cream, then remaining 1/3 cup
cheese. Toss gently and serve immediately with a green salad.
Ryse
4 c almond milk from: 7 oz almonds, enough water to make 4 c of milk
2 c rice
2 T sugar
3 oz slivered almonds for frying
1 T sugar sprinkled on top
1 t salt
Make almond milk. Add rice to almond milk, also sugar and salt, bring
to a boil and simmer covered 20 minutes; let stand 25 minutes. Lightly
greased
frying pan with oil and put in almonds, cook while stirring for 5
minutes at
low to moderate heat. Sprinkle almonds and extra sugar on rice and
serve.
The original version: Blaunche almaundes & grynde hem, & drawe hem vp
wyt watur. Weshce + i ryse clene, & do + erto sugur roche and salt: let
hyt be stondyng. Frye almaundes browne, & floriche hyt + erwyt, or wyt
sugur.
Saffron Fettuccine With Fresh Lavender and Lemon
Fettuccine:
3 cups all-purpose Flour
4 large Eggs
1 1/2 teaspoons powdered Saffron
1/2 teaspoon Salt
3 tablespoons Olive Oil
Lemon-Lavender Sauce:
1 1/2 cups Dry White Wine
2 Shallots, minced
20 sprigs of fresh Lavender
1 cup heavy Cream
Juice of 1 Lemon, or to taste
Salt to taste
1/2 cup (1 stick) unsalted Butter, cut into pieces
Rind of one Lemon, cut into very fine julienne strips
Fettuccine: Mound the flour on a work surface and make a well in the
center. In a small bowl, whisk together the eggs and saffron. Pour the
egg mixture into the well along with the salt and olive oil and
gradually work in the flour until a dough is formed. Knead the dough
until smooth and elastic. Transfer the dough to an oiled bowl, cover
with a towel, and let rest 15 minutes. Quarter the dough and, while
working with one piece at
a time, knead and roll the dough on a pasta machine to the lowest
setting. With the fettuccine attachment, cut the dough into strands and
transfer to a lightly floured baking sheet.
Lemon-Lavender Sauce: Serves 4
In a small saucepan set over moderate heat, combine the white wine,
shallots, and 12 of the lavender sprigs. Reduce the mixture to 2/3 cup.
Add heavy cream and again reduce to 2/3 cup. Strain the sauce into
another saucepan and add the lemon juice and salt to taste. Bring to a
simmer over low heat and whisk in the butter, a little at a time, until
butter is completely incorporated. Keep warm. In a large saucepan of
boiling salted water, cook the fettuccine until al dente, about 5
minutes. Drain and transfer to a large bowl. Add the sauce and lemon
rind and toss to combine. Garnish with the remaining lavender.
Side Dishes
An Excellent Boiled Salad
from English Huswife
10 ounces spinach
2 T butter
5/8 c currants
3 T wine vinegar
4 T sugar
1 lb loaf of white bread or more, toasted (sippets)
Serve on slices of toast.
Original recipe: To make an excellent compound boil'd Sallat: take of
Spinage well washt two or three handfuls, and put it into faire water
and boile it till it bee exceeding soft and tender as pappe; then put it
into a Cullander and draine the water from it, which done, with the
backside of your Chopping knife chop it and bruise it as small as may
bee: then put it into a Pipkin with a good lump of sweet butter and
boile it over again; then take a good handfull of Currants cleane washt
and put to it, and stirre them well together, then put to as much
Vinegar as will make it reasonable tart, and then with sugar
season it according to the taste of the Master of the house, and so
serve it
upon sippets.
Asparagus Bundles With Thyme-Blossom Butter
1 1/2 pounds Asparagus, trimmed
8 Scallion stems
2 tablespoons softened unsalted Butter
2 tablespoons grated Lemon peel
2 tablespoons fresh Lemon juice
1/2 cup fresh Thyme blossoms
In a steamer, steam the asparagus with the scallion stems until
crisp-tender. Drain. Divide asparagus into four bundles and tie each
bundle with two scallion stems. Transfer bundles to serving plate. In a
small
bowl, combine butter, lemon peel, lemon juice, and 1/4 cup of the thyme
blossoms. Spoon over asparagus and garnish with remaining thyme
blossoms. Serves 4.
Chrysanthemum Sweet Potatoes
6 med sweet potatoes
1/2 cup canned crushed pineapple
1/4 cup honey
2 Tbsp butter
1/2 tsp grated lemon rind
1/2 cup chopped chrysanthemum petals
Salt and Pepper to taste
Cook and mash potatoes. Add all ingredients and mix well. Pour into
buttered baking dish. Bake at 350 for 20-30 minutes.
Cress in Lent with Milk of Almonds
This is an old recipe from the Christian Era: Take your cress and
parboil it with a handful of chopped beet leaves, and fry them in oil,
then put to boil in milk of almonds; and when it is not Lent, fry in
lard and butter until cooked, then moisten with meat stock; or with
cheese, and adjust it carefully, for it will brown. Anyway, if you add
parsley, it does not have to be blanched.
Lenten version:
2 c cress = 1/3 lb
1/2 c beet leaves (or spinach)
1 T olive oil
1/2 c almond milk
1/4 c parsley = 1/2 oz
pinch salt
Fish-day version: (for Fridays, when meat was forbidden)
2 1/4 c cress = 6 oz
1 1/2 c (2 ounces) beet leaves
2 T butter
1 1/2 oz brick cheese
(3 sprigs parsley)
(1/8 t salt)
Meat-day version:
2 1/4 c cress = 6 oz
1 1/2 c (2 ounces) beet leaves
2 T lard and/or butter
1 1/2 oz brick cheese
(3 sprigs parsley)
(1/8 t salt)
Chop the cress and beet leaves. Dump them into boiling water, let the
water come back to a boil, then drain them (about 2 minutes total in
water). Heat oil or lard or butter in a skillet, add drained greens (and
chopped parsley
if you are using parsley). Stir fry for about 3 minutes. For Lenten
version,
add almond milk, let boil with greens about a minute. For fish-day
version,
add cheese, chopped up and stir until cheese is melted into the greens.
For
meat-day version, add meat stock and cook down 2-3 minutes. Add salt,
serve.
Notes: Greens should be measured pressed down in the measuring cup. Use
a mild cheese such as brick cheese. Substitute spinach for beet leaves
if
necessary; the Menagier regards spinach as a kind of beet leaf. We have
tried several ratios of cress to beet leaves; all seem to work
reasonably
well
Dandelion "Mushrooms"
15 Dandelion flowers, rinsed in water but still slightly moist
1/2 cup Flour
2 tablespoons Butter
Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add
flowers Dredge moist flowers in flour. Heat butter in a heavy frying
pan. Add flowers and fry quickly, turning to brown all sides. Serve hot.
Dandelion Potato Gratin (serves 4 - 6)
1 lb potatoes
1 lb dandelion greens
1 tbsp light olive oil
2 tbsp unsalted butter
2 garlic cloves, finely chopped
1/2 tsp salt
1 garlic clove, peeled
1 1/2 cups heavy cream
1 1/2 cups half and half
1/2 tsp salt
Peel and slice potatoes thinly into rounds. Immediately put into cold
water. (prevents browning) Wash dandelion greens and remove stems. Stack
greens and cut across into small ribbons. Blanch the greens in salted
boiling water for 30 seconds if young leaves, and several minutes if
mature, to avoid bitterness. Drain greens and put under cold running
water. Squeeze out the excess liquid, and saute over medium heat in oil,
1 tbsp butter, all the garlic, and salt for 5 minutes. Preheat oven to
375 and rub baking dish with raw garlic clove. Let dry and grease dish
with remaining butter. Heat the cream in saucepan with remaining 1/2 tsp
salt, do not let boil. Place layer of potatoes in dish, then a layer of
greens, then potatoes, etc. Pour cream into baking dish over layers. It
should just cover the top layer of potatoes. Place dish into oven and
bake uncovered for an hour, or until cream has been absorbed and the
surface is bubbly and golden.
Frumente
1/2 c cracked wheat
1 1/2 c water
1 c chicken broth
1 c whole milk (or almond milk)
3 egg yolks
6 threads saffron
1/2 t salt
Mix wheat and water in a small pot and heat over medium heat until it
boils (the water is absorbed), then remove lid and cool, with occasional
stirring to hasten the cooling and break up the pasty lumps. Add broth
and whole milk and warm mixture over low medium heat, adding saffron
during heating. When lukewarm to the touch, add egg yolks and bring to a
boil, stirring almost constantly. This takes nearly 30 minutes, and
perhaps ten more before it is sufficiently thick (amount dropped from
spoon sat on top and did not blend in directly). Frumenty is
traditionally served with venison; this recipe also suggests serving
with mutton.
The original version: To make frumente. Tak clene whete & braye yt wel
in a morter tyl + e holes gon of; se+ e it til it breste in water. Nym
it vp & lat it cole. Tak good bro+ & swete mylk of kyn or of almand &
tempere it + erwith. Nym yelkys of eyren rawe & saffroun & cast + erto;
salt it; lat it nought boyle after + e eyren been cast + erinne. Messe
it forth with venesoun or with fat motoun fresch.
Green Pesen Royal
from Ancient Cookery
1 lb green shelled peas
2 t fresh parsley
1 t fresh mint
almond milk: 1/4 c blanched almonds, 1/2 c cool water
1/8 t salt
1 T sugar
6 threads saffron
2 beaten egg yolks
2 T sugar (sprinkled on at end)
Make almond milk and boil peas. When the peas are boiled, mash 1/2 c of
the peas with the parsley and mint, and add almond milk gradually. Put
back with peas, add sugar and saffron, and heat; add egg yolks and
remove from heat; sprinkle on sugar before serving.
Marigold Rice (Serving Size : 6)
2 cups water
1/2 teaspoon salt
1/4 teaspoon saffron threads
4 tablespoons butter
1/4 teaspoon ground turmeric
1 medium onion
1 cup rice, preferably basmati rice
1/4 teaspoon curry powder
1/4 teaspoon ground cumin
2 tablespoons marigold or calendula petals
ONION: core the stem end, cut into paper-thin slices.
FLOWERS: organic; lemon and/or tangerine. Put the water, salt, and
saffron in a small pot and start it heating to a boil.
Melt 2 tablespoons of the butter in a saucepan. Add the turmeric and
onion and cook over medium-high heat, stirring all the while. Let the
onion fry quickly and hard until the tips turn brown. Add the rice and
stir over heat for 1 minute while it turns translucent. Pour the boiling
saffron water over the rice, give a quick stir, then turn down the heat,
cover the pot, and let the rice simmer for 20 minutes.
When the rice has cooked, melt the remaining 2 tablespoons of butter
over high heat and add the curry powder and cumin. When the butter has
browned, stir it and the flower petals into the rice and serve at once.
Mustard Greens
1 1/4 lb mustard greens (including smaller stems)
1 t salt
3 T oil
4 slices bacon
4 t vinegar
Wash mustard greens. Boil stems two minutes, then add leaves, boil 6
more minutes and drain. Fry bacon (6 minutes in microwave). Heat oil,
add greens and stir, then add salt and cook five minutes. Crumble bacon
and put over greens with vinegar. Stir it all up and cook another 3
minutes.
Nasturtium "Cigarettes"
Make a fish relish and add anchovies and spread on nasturtium leaves,
sans stems. Roll into cigaretttes and tie with thread. Steep in vinegar
seasoned with bayleaf, thyme and slat. White wine can take the place of
the vinegar. Garnish with nasturtium flowers.
Saffron Rice
1 cup rice
2 or 3 tablespoons oil or butter
2 cups water
2 generous pinches (or 1/8 gram) saffron
Sauté rice in butter or oil with saffron. Add water. Boil vigorously for
2
minutes. Cover and simmer gently for 5 minutes. Let stand 10 minutes
before serving. Do not disturb the rice once it begins to simmer, but
keep an eye on it to make sure it does not burn. Do not use wooden
utensils.
Suggestion: The addition of almonds, pistachios, pinion nuts, dried
apricots, and/or raisin. This rice is referred to as "Bejeweled" in the
East. (Just toss them in as you sauté the rice.)
Squash Blossom Rice
1 tablespoon unsalted Butter
1 tablespoon Olive Oil
2 large Shallots, minced
1 cup long-grain Rice
8 Squash Blossoms, trimmed and thinly sliced (about 2 ounces)
1 cup Chicken stock or canned low-sodium broth
Salt and freshly ground Pepper
In a heavy saucepan, melt the butter in the oil over moderate heat. Add
the shallots and cook, stirring, until softened but not browned, about 1
minute. Stir in the rice and cook until it begins to turn opaque, about
2
minutes. Add the squash blossoms, stock and 1 cup of water. Season with
salt and pepper and bring to a boil. Cover and simmer over low heat
until the liquid is absorbed and the rice is tender, about 20 minutes.
Serve hot. Makes 4 servings.
Stuffed Nasturtiums
tuna fish
chopped parsley,
capers
sweet pickles
mayonnaise
large, perfect nasturtiums
Blend all ingredients together, except nasturtiums. Stuff each flower
with a teaspoonful of this mixture. Put on a dish and pour over French
dressing. This can be garnished with other flowers, a very striking one
would be borage.
Sunflower Hors D'Ouevres
1/4 cup Oil
1/4 cup Water
3 tablespoons Onion, finely chopped
2 small Carrots, cut inch 1/2 inch strips
6 fully closed Sunflower buds, leafy parts removed
1/4 cup dry white wine
2 tablespoons Lemon juice
Pinch of Sugar
1/2 teaspoon Fennel, chopped
1 teaspoon Parsley, chopped
1/4 teaspoon Tarragon
Salt and Pepper to taste
1 cup green Peas, fresh or frozen In a large saucepan, ass the oil to
the water; add the onion and carrots and boil gently for 5 minutes. Add
the Sunflower buds, wine, lemon juice, sugar, herbs, and the salt and
pepper. Simmer slowly for 45 minutes. Add the peas 5 minutes before
cooking time is finished. Serve hot or cold.
Soups
Borage Soup (serves 6)
2 cups chicken broth
1 cup buttermilk
1 1/2 Tbsp chopped onion
1 1/2 Tbsp lemon juice
6 borage leaves
2 cucumbers, seeded and peeled, chopped
1 cup sour cream
6 borage flowers
Salt and Pepper
Put broth and buttermilk into blender with onion, lemon juice, salt and
pepper, borage leaves, and cucumbers. Blend well. Add sour cream,
blending again. Chill well. Garnish with a flower.
Magickal attributes: grants courage
Buttermilk and Dill Soup
1/4 cup butter
4 leeks, sliced
10 oz potatoes, peel and slice
2 1/2 cups chicken stock
2 1/2 cups buttermilk
6 Tbsp dill, chopped
Heat butter in a saucepan, add leeks and cook gently for 8 minutes. Add
potatoes. Stir well and then add heated stock. Add salt and pepper to
taste. Cover and simmer for 25 minutes or until soft. Cool slightly,
then puree in blender or food processor in batches with buttermilk.
Season to taste and stir in chopped dill. Serve.
Chilled Chrysanthemum & Cucumber Soup
1 large or several small Chrysanthemums
1/2 cup Raisins
1 cup Water
1 large Cucumber
1 Egg, hard cooked
2 tablespoons Green Onion, sliced
2 cups unflavored Yogurt
1/2 cup Light Cream
1 tablespoon Parsley, dried
1 teaspoon Dill Seed
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Cucumber, chopped
1 cup seasoned Croutons
Separate and chop the chrysanthemum petals. Heat water until boiling.
Pour half the water into a small bowl and soak the raisins for 5
minutes. Boil the major portion of the chrysanthemums (leaving a
tablespoon for garnish) for 3 minutes in the remaining water. Pare the
cucumber, cut into 4 long wedges, and remove the seeds. Coarsely chop
the cucumber and the egg. Place the cucumber in an electric blender.
Transfer the raisins and chrysanthemums to the container using a
slotted spoon, reserving the liquid. Add the green onion process on high
for 30 seconds or until smooth. Combine the unflavored yogurt and light
cream in a large glass or ceramic bowl. Stir in the cucumber mixture,
parsley, dill seed, salt and pepper.
Cover bowl with plastic wrap. Thin to desired thickness with the
reserved liquid. Chill for 2 to 3 hours. Ladle into chilled glass bowls
and serve with croutons, 1/2 cup chopped cucumber, and the remaining
chrysanthemum petals as garnish. Serves 4.
Cretonnée of New Peas
1 lb = 4 c peas
(4 egg yolks-or bread and saffron)
(Meat stock)
1/2 c milk
1/2 t ginger
2 chicken legs (or veal or goose)
Note: Save the water in which you cook the peas-it is useful for making
other soups. Boil peas 10 minutes. Mix 1 c warm milk with 4 egg yolks.
Add ginger and salt to the peas, then milk and eggs. Makes about 6 cups.
Here is the original version of this very old recipe: Cook them almost
to a puree then remove from the liquid and take fresh cow's milk. And
first boil this milk before you put anything in it for it still
could turn then first grind ginger to give appetite and saffron to
yellow:
it is said that if you want to make a liaison with egg yolks pour gently
in
from above these yolks will yellow it enough and also make the liaison
but
milk curdles quicker with egg yolks than with a liaison of bread and
with
saffron to color it. And for this purpose if you use bread it should be
white unleavened bread and moisten it in a bowl with milk or meat stock
then
grind and put it through a sieve and when your bread is sieved and your
spices have not been sieved put it all to boil with your peas and when
it is
all cooked then add your milk and saffron. You can make still another
liaison, with the same peas or beans ground then strained; use whichever
you
please. As for liaison with egg yolks, they must be beaten, strained
through
a sieve, and poured slowly from above into the milk, after it has boiled
well and has been drawn to the back of the fire with the new peas and
spices. The surest way is to take a little of the milk and mix with the
eggs
in the bowl, and then a little more, and again, until the yolks are well
mixed with a spoon and plenty of milk, then put into the pot which is
away
from the fire, and the soup will not curdle. And if the soup is thick,
thin
with a little meat stock. This done, you should have quartered chicks,
veal,
or small goose cooked then fried, and in each bowl put two or three
morsels
and the soup over them.
Dandelion Soup
2 tablespoons Butter
2 tablespoons Flour
2 cups Milk
2 cups Dandelion Flowers
1/8 teaspoon Celery Seed
1/8 teaspoon Thyme
Bay Leaf
Melt butter in a medium saucepan over low heat. Stir in the flour to
make a roux. Stir in the milk a little at a time until smooth. Mix in
the dandelions, celery seed, thyme, and bay leaf. Simmer until the
flowers are
tender, 15-20 minutes.
Day Lily Chicken Soup
5 cups chicken stock
1/2 cup cooked, minced chicken
1 1/2 Tbsp cubed salt pork
3/4 cup diced potatoes
2 Tbsp minced onion
3 Tbsp minced celery
1/4 tsp each ginger, salt, & pepper
2 Tbsp flour
2 Tbsp sherry
3 Tsp minced mushrooms
1 Tbsp minced parsley
1 Tbsp soy sauce
1 1/2 cup chopped day lilies
Combine chicken stock, chicken, salt pork, potatoes, onion, celery,
ginger, salt, and pepper. Cook 15-30 min. or until potatoes are tender.
Add flour to sherry and add to soup. Add remaining ingredients and
simmer 3-4 min.
Green Pea With Mint Soup
3 cups shelled peas
1 1/4 cups chicken stock
1 1/4 cups light cream
2 Tbsp mint, finely chopped
Sea salt and Pepper
Cook peas in saucepan with very little salt in water. Puree in blender.
Add chicken stock and cream, blending until smooth. Add salt and pepper
to taste. Reheat in pan and stir in chopped mint. Serve hot or cold.
(served cold, chill soup prior to adding mint)
Green Broth of Eggs and Cheese
3 T parsley
1/2 oz cheese, grated (such as gouda or cheddar)
3 small leaves fresh sage
5 threads saffron
2 thin slices = 1.5 oz white bread (or bacon)
2 c pea stock or dilute chicken stock
1/8 t ginger
1 T white wine
1 3/4 oz cheese, grated
3 eggs
Soak bread in stock (either water left from cooking peas or 1/2 c canned
chicken broth + 1 1/2 c water). Grind parsley, sage, and saffron in a
mortar
thoroughly; add 1/2 oz cheese and soaked bread and grind together.
Strain
through a strainer; if necessary, put back in mortar what didn't go
through,
grind again, and strain again. Mix wine and ginger, add to mixture, and
bring to a boil over moderate heat; be careful that it does not stick to
the
bottom. Stir in the rest of the cheese; break eggs into soup, and
continue
to simmer until eggs are poached.
Marigold Cheese Soup (serves 6)
1/4 cup butter
1/2 cup each minced celery and green pepper
3/4 cup each minced onion and carrots
4 Tbsp flour
1 quart chicken stock
3 cups grated cheddar cheese
Salt and pepper
3 Tbsp minced marigold petals
1 cup milk
1 cup cream
2 Tbsp sherry
Chopped chives or parsley
Melt butter and saute celery, green pepper, onions, and carrots for 12
minutes. Add flour, constantly stirring, and slowly add stock. Stirring
until slightly thickened. Lower heat and slowly add cheese, stir gently.
Add salt, pepper, marigolds, milk, cream, and cherry. Heat but do not
boil. Garnish with chives or parsley and serve.
Nasturtium Soup #1
4 cup Chicken Stock
1 cup Nasturtiums
1/2 cube Butter
Salt
Pepper
Fry the nasturtiums in butter for 3 to 5 minutes. Heat chicken stock and
mix in the fried nasturtiums, salt and pepper to taste. Serve hot.
Nasturtium Soup #2 (serves 4 - 6)
1 quart chicken stock
8 nasturtium flowers, chopped
8 nasturtium leaves, chopped
1/2 cup chopped celery
1 1/2 Tbsp chopped onion
1 sprig of parsley
Salt and pepper to taste
Combine all ingredients and bring to a boil, stirring constantly. Turn
down heat and simmer 6-8 minutes. Strain and serve immediately.
Parsley Chowder
2 Tbsp butter
1 onion, chopped finely
1 1/2 lb haddock, filleted
1 lb potatoes, peeled and diced small
1 1/4 cups light cream
6 Tbsp parsley, chopped
Sea salt and Pepper
Heat butter in a heavy pan. Add onion and stir. Cut fillets of fish into
small pieces and lay them on top of the onion in pan. Put potatoes in
layers over fish, sprinkling with salt and pepper. Add enough hot water
to come level to potatoes and bring to a boil. Cover pan and simmer 40
minutes. When potatoes are soft, heat cream and add to pan. Add salt and
pepper to taste, and stir gently without breaking potatoes. Stir in
chopped parsley and serve.
Pine Nut Soup
This soup is alleged to be an aphrodisiac.
100 g pine nuts
3 egg yolks
250 ml chicken bouillon
250 ml cream
saffron, ouzo or cayenne pepper
1. Purée a mixture of the pine nuts and the egg yolks in the food
processor until you have a fine, smooth paste.
2. Put this in a saucepan and add one cup of chicken bouillon and one
cup of
cream. The chicken stock can be added already at the food processor
stage if you have difficulties in obtaining a smooth paste.This far the
dish can be
prepared hours in advance.
3. Heat over a gentle fire under constant stirring until the mixture
thickens.
It must not, however, be brought to a boil!
4. Serve immediately.
If desired, the aphrodisiac properties can be reinforced by suitable
spices. I have tried three equally successful alternatives: 0.5 grams
of finely divided saffron, two tablespoons of ouzo and a pinch of
cayenne pepper. The spice (but only one of them!) is added before the
soup is heated. Especially the saffron gives the dish a pleasing reddish
colour.
Rose Hip Soup (serves 6)
5 cups rose hips
5 pints water
3/4 cup sugar
1 Tbsp cornstarch, mixed with 3 Tsp water
1/4 cup slivered almonds
Rinse rose hips, put them in a saucepan with water. Bring to a boil, and
simmer (covered) until they soften. While cooking, stir soup vigorously
a few times. Strain and add the sugar, cornstarch/water mixture, and
bring to a boil. Serve with almonds on top, if desired.
Saffron Broth with Zanzarella
This is a very old recipe.
7 egg yolks
2 T verjuice (or 1 T vinegar+1 T water)
21 ounces (2 cans) chicken broth
1/8 t loose saffron
1/2 t cinnamon
1/4 t black pepper
1/8 t nutmeg
In its original version: Put thirty egg yolks, verjuice, the juice of
veal or capon, saffron, a little cinnamon together into a bowl and
blend. Pass them through a strainer into a pot. Cook it down slowly and
stir it continuously with a spoon until it begins to thicken. For then
it is taken from the hearth and served to ten guests. While in the
dishes, sprinkle with spices.
Zanzarella
Saffron broth (see above: one recipe)
4 eggs
3 cups ground mozzarella cheese
3 slices ground bread
Original version: Take seven eggs, half a pound of grated cheese, and
ground bread all blended together. Put this into the pot where the
saffron broth is made, when it begins to boil. When you have stirred it
two or three times with a spoon, compose your dishes, for it is quickly
done.
Seven Virtues Minestrone
In Abruzzo, a special minestrone called le sette virtu is made on
May Day from all the leftovers in the larder. It contains
seven kinds of leftover dried pasta
seven kinds of dried beans
stock made from seven types of preserved leftovers of pig (such as the
feet)
seven kinds of fresh vegetables (including artichokes, fennel and fava
beans)
seven fresh herbs
Sorrel Soup (serves 4)
1 1/2 cups sorrel leaves
10 lettuce leaves
1 large onion
1 large potato
2 tsp butter
3-4 cups chicken stock or broth
1 cup milk
Salt and pepper to taste
Wash the sorrel and lettuce, break them into bite size pieces.
Chop
onion, and dice potato. Melt the butter in large saucepan, add
sorrel, lettuce, and onion. Cook over low heat, without browning,
until soft. At same time, heat stock or broth to boiling point.
Add
potato and stock to sorrel mixture and simmer uncovered 20-30
minutes, until potatoes are soft. Puree mixture in blender or put
through a seive. Return to saucepan, add milk and seasoning.
Reheat.
*a beaten egg yolk added just before serving makes a richer soup
Squash Blossom Soup (serves 6-8)
3 Tbsp butter
3 Tbsp flour
2 cups chicken stock
2 cups cooked and strained squash
1 cup chopped squash blossoms
1/2 cup chopped celery
1/4 cup chopped onion
1 Tbsp chopped parsley
Pinch of rosemary
2 cups milk or light cream
Combine the butter, flour and chicken stock, slowly, continuously
stirring to keep smooth. Add all other ingredients except the milk.
Simmer 10 minutes, then add milk or cream, stir constantly. Reheat, but
do not boil.
Violet Pineapple Soup (serves 6)
4 cups pineapple juice
3 Tbsp quick-cooking tapioca
3 tsp sugar
1/2 tsp grated lemon peel
2 cups sliced strawberries or raspberries
1 cup diced orange sections or drained can mandarin
2 Tbsp orange liqueur
1/2 cup fresh violets
Combine pineapple juice and tapioca, bring to a boil. Remove from heat
adding sugar and lemon peel. Cool to room temp. Add fruit, liqueur, and
violets. Chill, before serving, add dollop sour cream to each bowl and
garnish with a violet.
Watercress Soup (serves 4)
2 bunches watercress
1 Tbsp butter
1 tsp vegetable oil
2 large potatoes, peeled and diced
2 cups chicken stock
1/2 cup half & half
Salt and pepper to taste
Wash cress thoroughly, chop coarsely. Prepare potatoes. Put the butter
and oil into large saucepan and melt over low heat. Add potatoes and
cook until softened, add chicken stock and simmer, uncovered 15 minutes.
Add watercress and simmer another 7 minutes. Put mixture into blender
and puree on high to liquify. Stir in half & half and season. Serve hot
or cold.
Yucca Soup (serves 4)
3 cups soup stock
2 cups chopped tomatoes
1 small onion, chopped
2 Tbsp green pepper, chopped
1 clove garlic, minced
Salt and pepper to taste
2 cups yucca flowers
1 Tbsp sugar
1/2 cup peas
Combine the soup stock, tomatoes, onion, green pepper, garlic, salt and
pepper. Simmer 30 minutes. Add yucca, sugar, and peas, simmer another 10
minutes. Serve.
Zucchini Flower Soup
1/2 Onion
2 garlic Cloves
1/4 cup of Oil
2 boiled peeled Tomatoes
8 ounces of fresh Mushrooms
6 cups of Chicken broth
1 cup Barley
3 handfuls of zucchini flower
3 tablespoons Beer
Salt and Pepper
1/2 cup soft fresh Cheese
Fry the minced onion and garlic in hot oil. Add the crushed tomatoes and
mushrooms, when it is well fried, add the broth, barley, zucchini
flower, salt, and pepper and let it boil till the vegetables are well
cooked and add the beer. Serve with slices of fresh cheese.
Salad
Borage Cucumbers
3 long cucumbers
Salt
1/2 pint Sour Cream
2 tablespoons Rice Vinegar
1/2 teaspoon Celery Seed
1/4 cup chopped Scallions
1 teaspoon Sugar
Salt and Pepper
1/4 cup young Borage flowers and leaves, finely chopped
Wash, score and thinly slice cucumbers. Salt lightly and let stand in a
colander for 30 minutes to drain. Rinse and pat dry. Mix remaining
ingredients, seasoning to taste with salt and pepper. Add cucumbers and
toss lightly. Garnish with borage flowers. Chill for 1 hour before
serving.
Dandelion Salad
1/2 cup Cream
2 Eggs
1 tablespoon Sugar
1 teaspoon Salt
4 tablespoon Vinegar
1/4 cup Butter
Paprika, to taste
Pepper, to taste
4 slices Bacon, thick
Dandelions, to taste
Carefully wash and prepare the dandelion as you would lettuce. Roll in
cloth and pat dry. Then put into a salad bowl and place in warm place.
Cut bacon in small pieces, fry quickly and drop over the dandelions.
Put the butter and cream into a skillet and melt over a slow fire. Beat
eggs, add salt, pepper, sugar and vinegar and mix with slightly warm
cream mixture. Pour into skillet and under increased heat, stir until
dressing becomes thick like custard. Take off and pour piping hot over
dandelion. Stir thoroughly. Never use dandelion after it has begun to
flower, for then it is apt to be bitter.
Grand Sallet
A 17th century grand sallet is the edible garden brought inside -- and
added
to. Some recipes can be quite complex with candied, blanched and pickled
ingredients in addition to cooked and raw greens. This sallet is a
marvelous
combination of leaves, textures, sizes, and shades of green -- with
colour
contrast coming from some then-fashionable (read new imports)
ingredients.
The salad herbs include:
lettuce, Lactuca sativa
rocket, Eruca sativa
purslane, Portulaca oleracea
baby spinach, Spinacea oleracea
watercress, Nasturtium officinale
Colour and texture comes from a wide range of other ingredients:
preserved orange, Citrus sinensis, slices
blanched whole almonds, Prunus dulcis
figs, Ficus carica
dates, Phoenix dactylifera
olives, Olea europea
capers, Capparis spinosa
currants, Vitis vinifera
sprigs of rosemary
hard-boiled eggs, cut in half
anchovy fillets
Arrange the salad leaves on a wooden platter rubbed with garlic.
Sprinkle a
little chopped rosemary around, then arrange the other ingredients in a
regular pattern, with the fruit, nuts, etc in little piles.
The egg should be placed cut side down and equally spaced out on the
platter. Place rosemary sprigs upright in the eggs. They can be
decorated with gold leaf, if wished, or hung with red currants. Dress
with extra virgin olive oil, wine vinegar and sugar, to taste.
Wine tip: Such a range of salty, sugary and herbal flavours is never
going to be easy to match. Go for straightforward, robust wines that
don't complicate the dish further but are hefty enough to stand up to
the tastes.
Rose-Petal Salad
2 Belgian Endives, trimmed and separated into leaves
1 head of Bibb Lettuce, torn into bite-size pieces, rinsed, and patted
dry
1/4 cup Pine Nuts
4 mature pesticide-free Roses, petals
1/4 cup light Olive Oil
6 tablespoons Raspberry Vinegar
Salt to taste
Divide the endive leaves among 4 chilled salad plates, arranging them
decoratively, top with the Bibb lettuce, then sprinkle with the pine
nuts and rose petals. In a small bowl, whisk the olive oil into the
vinegar and season to taste with salt. Drizzle the dressing over the
salads. Serve immediately. Serves 4.
Violet Salad
24 fragrant Violet Blossoms, green parts removed
12 Violet leaves, stems removed
1 bunch young Dandelion leaves
1 bunch Watercress
1/2 cup white Wine Vinegar
1/2 cup salad Oil
1/4 cup Tarragon
1/2 teaspoon Salt
1/4 teaspoon Pepper
In a large bowl, preferably of wood, place the Violet blossoms and
leaves, the Dandelion leaves, and the watercress. Blend together the
vinegar, oil, tarragon, salt, and pepper. Pour over the salad and toss.
Lettuce, endive, sorrel, or any other green leafy salad vegetable my be
substituted or added to the listed ingredients.
Wild Spring Flower Salad
1/3 c. wood violet blossoms
2 c. wood violet leaves
1 c. young dandelion greens
1/3. cup sour grass (clover, like wood sorrel)
1/4 c. salad burnet leaves
4 c. other lettuce
1/2 c. toasted walnuts
1/2 c. drained mandarin oranges (from can)
1/2 c. fresh or partially thawed frozen raspberries
raspberry or tangerine vinagrette
Directions: Toast walnuts and cool. Toss all ingredients and serve.
Sandwiches
Clover Blossom Sandwich
Clover Blossoms
red rose petals
4 ounces fresh Butter
Bread
Put a layer of Red Rose-petals in the bottom of a jar or covered dish,
put in fresh butter wrapped in waxed paper. Cover with a thick layer of
clover blossom-petals. Cover closely and leave in a cool place
overnight.
The more fragrant the flowers, the finer the flavour imparted. Cut bread
in thin strips or circles, spread each with the perfumed butter and
place several petals from fresh Clover blossoms between the slices,
allowing
edges to show.
Brown Bread and Nasturtium Sandwiches
8 thin slices brown or black bread, crusts removed, or slices of
Focaccia
Softened unsalted Butter to taste
1/4 pound cream cheese, beaten until light and fluffy
1 1/2 cups pesticide-free Nasturtium flowers and leaves, rinsed well
and patted dry
Thinly spread each slice of bread with the butter. Top half the buttered
slices with the cream cheese, spreading it into an even layer.
Decoratively arrange the flowers over the cream cheese, making sure to
extend some of the petals over the edges of the bread. Cover with the
remaining bread, pressing it into place. Cut each sandwich into four
triangles. Makes 4 sandwiches.
Nasturtium Sandwiches
Nasturtium flowers
butter or cream cheese, softened
orange-nut or date-nut bread, sliced
Process flowers and butterm or cream cheese in a food processor. Spread
on bread and serve.
Rose Petal Sandwiches
One Sourdough Flute
One Large Leaf of Curly Romaine
10 Rose Petals
Goat Cheese
Walnuts or Pine Nuts
Red Onion Slices
 
  
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