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Kitchen Moments ~ More on Edible Flowers
1:55 AM, Jul. 22, 2008
Garden Sorrel - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.
Gladiolus - Flowers, with the anthers removed, have a nondescript flavor and taste vaguely like lettuce. They make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads as well. Hibiscus - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. Hollyhock - Very bland tasting flavor. Honeysuckle - Sweet honey flavor. Only the flowers are edible. Berries are highly poisonous - Do not eat them! Hyacinth - Only the Wild Hyacinth (Brodiaea douglasii) bulbs are edible. The bulbs can be used like potatoes and eaten either raw or cooked and has a sweet, nut-like flavor. NOTE: The common hyacinth (found in your gardens) is toxic and must not be eaten. Impatiens - Very bland taste. Jasmine - The flowers are intensely fragrant and are traditionally used for scenting tea. Johnny-Jump-Ups - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads. Garnishing Cheeses with Edible Flowers
Edible flowers or herbs of your choice Cheese 2 cups dry white wine 1 envelope unflavored gelatin 1. Lay the flowers and herbs flat on top of the cheese in the presentation that you want to display. Then remove the flowers and herbs, laying them aside in the pattern you want to display them. 2. In the medium size saucepan over medium heat, combine the white wine and gelatin. Stir until gelatin is completely dissolved and the mixture is clear. Remove from heat and put the saucepan in a larger container filled with ice. Keep stirring as it thickens, NOTE: Stir slowly so you don't create bubbles. (If it gets too thick, you can reheat and repeat.) 3. Place the cheese in a dish to catch the drippings from your glaze. Spoon the glaze over the cheese and spread evenly. After a few minutes it will become tacky to the touch, then you can "paste" on your flowers in the design pattern you planned. 4. Refrigerate about 15 minutes; then remove from refrigerator and spoon more glaze over the flowers. NOTE: Make as many layers of glaze as necessary to cover your decorations. If the glaze thickens up too much, just reheat and replace in ice. Serve with crackers. (The cheese can be prepared 24 hours in advance of serving. Use flat chunks of cheese, with edible rinds, in a variety of shapes. Cheddar, Jack, Brie, or Camembert, in round, wedge, or square shapes.) Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at The Days' Dewings Comments 
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