Stop & Taste the Roses

STOP & TA ST E T H E ROSES Exploring the hidden delicacies within your garden from the sweet to the savory

QU IR K B O OK S

Publisher

STOP & TA ST E T H E ROSES Exploring the hidden delicacies within your garden from the sweet to the savory

S TOP A N D TA S T E T H E ROSES

copyright

Copyright 2016 Š Quirk Books All rights reserved.

No parts of this publication may be reproduced, stored in a retreival system, or transmitted in any form or by any means electorinic, mechanical, photocopying, recording, or otherwise without permission of copyright holder.

Printed in the United States of America.

215 Church Street Philadelphia PA 19106 quirkbooks.com 215.627.3581

Exploring your garden’s hidden delicacies

dedication

to my family, for everything.

S TOP A N D TA S T E T H E ROSES

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c on t e n ts

12

introduction

14

selecting ingredients

16

why eat flowers

18

preparations

56

index

TA BL E OF C ON T EN T S

Exploring your garden’s hidden delicacies

chapter 1

salads

24

spring tulip and pea shoot

28

thai orchid and beef

30

sunflower chickpea

20

chapter 2

calendula ravioli

38

orange blossom pesto pasta

42

daylily curry and rice

08

36

09

main

32

chapter 3

desserts

48

lilac coconut crème tart

50

dandelion bead pudding

54

flowerfetti cake

44

INTERNAL FRONT COVER

S TOP A N D TA S T E T H E ROSES

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i n t roduc t ion

I love cooking with beauties like roses and orchids; humble potted plants like pansies and geraniums;

During the making of this book, I was set to fill it with my favorite recipes for edible flowers. I love to cook with flowers like roses and orchids; humble potted plants like pansies and geraniums; some of herb flowers like chamomile, rosemary, and sage blossoms; and wild weeds like dandelions and violets. Some of these flowers relish their time in the cold, like elder, with some of them that bloom in the tropics, like hibiscus. You’ll see that each recipe is designed to make use of a particular bloom, but I will show you how to swap blossoms when appropriate.

To give you some background information, each chapter opens with a different course. The recipe pages will feature a piece of flower, including each of its botanical name, nicknames, growing habits and seasonality, some culinary uses, and something you might need to know to prepare it before cooking with it. You’ll also find that each flower has a meaning, according to Victorian language of flowers, in addition there will be some fascinating bits of history and legend. The full of this book is fully pervaded with a collection of basic yet flavorful recipes—a few simple classics you can make with almost any edible flower. If you stock up on these, you’ll have a flower-filled kitchen all year long.

I N T RO SA L A DS M A I N DES SERT S I N DE X

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herb f lowers like chamomile, rosemary, and sage blossoms; and wild weed f lowers like dandelions and violets.

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I N T RODUC T ION

Exploring your garden’s hidden delicacies

dried pink rose petals

S TOP A N D TA S T E T H E ROSES

All-purpose flour is the flour of choice unless otherwise noted. For the recipes in this book, we like the quality of Bob’s Red Mill, but many excellent and affordable types are available.

eggs

Use large eggs unless otherwise indicated.

We recommend choosing organic eggs— local, free-range— whenever possible. The yolks are deep yellow and the taste is unsurpassed.

Show your local chickens some love!

sugar

All of the recipes in this book call for European butter, which is higher in fat content, because we love its fresh, creamy taste. If you don’t use this type of butter, you may want to add a bit more butter here and there in order to make up for the consistency of the recipes.

butter

Always use granulated sugar unless otherwise indicated. We swear by organic granulated cane sugar; we think it keeps our sweets less sweet.

15

f lour

14

ingredients

I N T RO SA L A DS M A I N DES SERT S I N DE X

selecting

SEL EC T I NG I NGR EDI EN T S

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

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w h y e at f low er s ?

What do flowers taste like? Chive blossoms and nasturtiums are spicy, sunflowers are bitter, and calendula and chamomile are earthy.

Lilacs can be highly perfumed, while their taste varies from slightly bitter to lemony.

Roses can be sweet, with back notes of spice or mint or apple; the stronger the scent, the more pronounced the flavor. Geranium flavors vary wildly, from lime to rose to orange to mint and more. But most flowers have a fairly consistent flavor that varies subtly due to the soil type, cultivar, growing conditions. Don’t be afraid to switch it up and try different flowers in different recipes.

If you happen to find a flower you love, try substituting it for any one you’re not fond of.

Lavender is the only flower you have to be cautious with, because its flavor and aroma can be overwhelming, so start by using a lot less lavender than you think you’ll need.

I can still hear my father’s voice echoing in my ear: “You can always add, but you can’t take out.” And he could cook!

17

What is the language of flowers? People during the Victorian era cherished recipes for flower teas, cakes, and salads as well as gem coloured flower jellies, jams, as well as conserves. They used flowers as a means of communication. That’s how the language of flowers first started, and then developed.

Victorians would send each other single flowers, bouquets, and small symmetrical bouquets, as a means of a intimate and highly nuanced way of communicating with each other. Each flower revealed a special sentiment, and the different colors of flowers conveyed varying meanings. So, if someone received a coral rose, one might be the subject of inclination, but if ever they were given a lavender one, then they might have charmed and enchanted someone.

16

Have I ever eaten a flower? Many people have eaten flowers without even realizing it.

If you’ve ever had zucchini blossoms, you have eaten a flower. An artichoke? A flower. Brussels spouts? Flower. Broccoli, cauliflower? Flower, flower. Although those are all fabulous flowers in their own right, in this book we’ll focus on the widely available types that don’t get the culinary attention they deserve.

Are flowers good for humans? For centuries, flowers have been prized because of their medicinal and cosmetic properties.

Flowers have been found in Egyptian tombs. The Ancient Romans used mallows, pinks, and roses; Orchids, daylilies, chrysanthemums, and have been beloved across Asia. Today, we use flower remedies in both acupuncture and herbal medicine—chamomile to soothe any stomach aches and relax the nerves, some lavender for melancholia, violets for coughs. Many blooms are high in vitamins and minerals, particularly vitamins A and C, and they are all low in calories. The Memorial of Sloan-Kettering Cancer Center website provides information on herbs and flowers that may be useful in cancer treatment. It’s exciting to realize the modern medical research into each blossom’s nutritional benefits and healing properties. Flowers have also found their places among sagas and myths about healing and breaking relationships.

I N T RO SA L A DS M A I N DES SERT S I N DE X

Eat your flowers? There are lots of flowers you can eat. Taking the time to learn which flowers are edible and how to enjoy them is definitely worth the effort. Personally, I have been eating flowers for years, and take pleasure in introducing them to others.

Flowers add color, complexity, and what I like to call the magical “what’s in it” aspect to your food. Not only are they full of nutrients, flowers often offer health benefits, too. In order to cook with flowers, it absolutely isn’t necessary to be, nor become a professional gardener or a trained chef–but once you start looking, you’ll realize that edible blossoms are all around you, and it really is a breeze to use them.

Soon you’ll find yourself searching farmers’ markets and neighborhood gardens for both cultivated flowers and what some other people might call weeds.

W H Y E AT F LOW ER S

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

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pr epa r at ion Any rules about eating flowers? In two words, of course! When grown organically, flowers like roses, lilacs, and little herb blossoms are full of flavor, color, and nutrients. But whether you’re buying them in a store or gathering them yourself, you must use your judgment and follow these basic rules.

Pick edible flowers during the morning, when they’re fresh with new blossoms that have opened with the first rays of the sun. Choose them as you would most produce, plucking clean healthy-looking flowers during it’s prime and avoiding older bruised blossoms. Taste them before using them in a recipe.

II

Store them well. If you are not going to use your flowers right away, there are several things you can do. Long-stemmed flowers can be placed in water for a day or two before cooking.

Others can be stored between layers of paper towels in the fridge. (I find that the maximum length of time I can keep flowers in airtight containers in the refrigerator is just shy of one week.) Some short-stemmed flowers–like borage–are so delicate you can’t store them, so they’re best used right away.

III

Wash them! Rinse your flowers gently and thoroughly with lots and lots of water. Pat dry.

Some flowers, like dandelions, are great hiding places for more than a few insects and they may need a slightly stronger solution.

In the case of persistent bugs, a quick swish in salt water is enough to do the trick.

IV

Prep as necessary. Each flower has its own preparation needs, but generally speaking you will want to remove the stamens, styles, pistils, and sepals; basically, everything but the petals. For flowers like lilies and hibiscus, a little bit of pollen might fall off the stamens and require some brushing off. See each flower’s preparation notes at the start of each chapter for specific instructions.

V

Experiment. There are many edible flowers that are interchangeable, so once you find ones you love to eat, you can try them in most any recipe in this book. It’s typically an equal substitution, unless you’re using lavender flowers; these are particularly potent, so too much can overpower any dish. Just reduce the amount of lavender and do the occasional taste test when trying it in new recipes.

gathering Know your flowers. Not all flowers are edible, and some are poisonous. Equip yourself with a reputable plant guide, such as Peterson’s Field Guide to Edible Wild Plants, or read the online plant database of Cornell University at gardening.cornell.edu/ homegardening.

Select only flowers that have been grown organically; whether they’re from a farmers’ market, an organic grocery store, or your own garden. Most commercial florist flowers have been sprayed with chemicals you don’t want to eat, so avoid any bouquets or single stems for sale at the supermarket or florist shop unless they are specifically labeled USDA organic for culinary use.

Avoid anything growing by the road, no matter how rewarding foraging for flowers can be. Plants can absorb all the toxins from car exhaust as well as other auto-related emissions. Be sure you have properly identified all, if you choose any, foraged flowers before consuming them.

Use care if you have hay fever, asthma, or allergies, because you could possibly be more likely to have a flower allergy as well. As with new food, start slowly and introduce flowers into your diet a little at a time.

Ready the flowers for kitchen use. Always clean and debug flowers before cooking with them.

measuring All flower measurements are approximate because measuring flowers is an art, not a science. Flowers come in so many different sizes, you can’t measure perfectly precise the number of blossoms per cup. Flowers like herbs and spices: it’s hard to overdo it as long as you stay relatively close to the general measurement and taste test as you cook.

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I

18

Preparing flowers for culinary use is similar to preparing herbs, fruits, and vegetables.

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readying

PR EPA R AT ION

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

I N T RO SA L A DS M A I N DES SERT S I N DE X

sunflower chickpea a salad that’s high in protein and low in fat

thai orchid and beef savory, beautiful and complex f lavours

spring tulip and pea shoot a fresh taste perfect for spring

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01 CH A P T ER T H R EE T WO ON E

s a l a ds

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

the language of

flowers

tulip Most people think tulips first emerged in Holland, but they first grew as wildflowers in what is now Turkey, Syria, Iraq, and Iran.

They were cultivated and sold across the globe by the Ottoman empire. Tulips’ name takes its origin from the Turkish word for turban, because of their unique shape. Persian myth says the tulips came forth from the blood and tears shed by a young lover who was stricken with unrequited love. culinary use

Tulips have the taste of fresh lettuce and cucumber. They’re best used as an edible vessel. But the petals work well in salads, and the bulbs make a fine substitute for onions. The paler the tulip petals are, the better they taste.

seasonality

Tulips typically bloom from early to late spring you’ll want to eat tulips grown by you or a friend for edible tulips are rarely available commercially. Florist tulips have most certainly been sprayed unless they are sold by a certified organic grower.

preparation

Take out the pistils and stamens, and there you have an edible bowl!

Tulips and their petals can also provide flavor and beauty to salads, drinks and appetizers. Grow some and surprise your friends.

measure

1 cup tulip petals = 3 to 7 flowers

The word orchid actually comes from the Greek phrase orchis, which means testicle, because the roots closely resemble a part of the male anatomy. According to Greek mythology, Orchis was the son of a nymph and a satyr; he made an abominable scene at a Bacchanalian party by carousing, drinking, and assaulting the priestesses. So the Bacchanalians destroyed Orchis but at his father’s urging, the gods took pity and turned him into a flower. culinary use

culinary use

Sunflower petals taste grassy and slightly bitter, the unopened bud, however, tastes like steamed artichokes. Rich in nutrients, seeds are considered a substantial food source and are turned into nut butters or eaten raw or toasted.

Sunflower oil, pressed from the seed, is used in frying or in salads.

It’s petals are also used in soups, salads, and even beverages. Flower stalks, can be peeled and eaten like celery when young.

seasonality

Midsummer through fall, organic sunflowers can be grown in your garden or obtained at a farm stand.

preparation

Do not eat the pollen! Sunflower pollen is a distinctly allergenic substance, so be sure to carefully wash the petals before cooking.

Petals should be removed from the flower heads, and the white parts at the base of the flower also taken out, because they are quite bitter.

measure

1 cup sunflower = 2 to 4 flowers

The petals taste of cucumber and endive and are popularly used in stir-fries, dessert decorations, and a Turkish ice cream called sahlep.

seasonality

Seasonal availability varies. All year round, you can purchase orchids for eating either online, in an organic produce shop, or an Asian market. As with any edible flower, be sure to avoid florist flowers which have likely been sprayed with chemicals.

preparation

Orchid flowers can be eaten only after you’ve removed them from their stems, given them a quick rinse, and dried them well.

measure

1 cup orchids = 10 to 15 large orchids, or 50 small orchids

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In Greek myth the water nymph Clytie was full of unrequited love for Apollo. She is said to have spent her days rooted to one spot with her golden hair unbound and cascading over her shoulders eating and drinking nothing except the morning dew, so that she could watch the sun all day when it rose from the east to when it said to the west. At last, her limbs did truly root to the ground and her face transformed into the sunflower, which to this day still watches the sun.

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orchid

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sunflower

CH A P T ER ON E T WO T H R EE

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2 tbsp lemon juice 2 cups pea shoots 1⁄4 cup crumbled feta 1⁄4 cup mint leaves 1⁄2 red onion, chopped 1⁄3 cup tulip petals 1⁄4 cup hazelnuts 1⁄4 cup hazelnut oil 1⁄2 tsp mustard 1⁄8 tsp ground pepper 1⁄4 tsp sea salt

spring tulip and pea shoot salad The best time to make the first from-the-garden meal during each year is when the mint starts to unfurl, the pea shoots begin to shoot, and the chives lengthen.

What better addition to a spring salad than some tulips?

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CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

I

II

Spread nuts on a baking sheet and tast them in the oven at 350Ëš, tossing them occasionally for 8 minutes, or until they release its sweet and nutty aroma.

Slice the red onion, mint leaves, and petals into thin long strips.

III

Toss pea shoots, onions, mint, and petals in a medium-sized salad bowl. Sprinkle the hazelnuts and feta on top of the salad.

IV

Combine the lemon juice, mustard, salt, and pepper in a small bowl.

Drizzle in the oil while whisking it continuously. Pour the dressing over salad and toss gently to coat.

I N T RO SA L A DS M A I N DES SERT S I N DE X

Substitution The defined taste of the hazelnut oil brings all of the flavours of the dish together, but it may be substituted using either almond oil or olive oil.

S TOP A N D TA S T E T H E ROSES

“The f lavours of blooms can range in their taste from aromatic and sweet, spicy and earthy”

Lara Winter-HĂŠrbert

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

1⁄2 cup red onion 3 tbsp fresh lime juice 3 tbsp fish sauce 1 cup orchid f lowers 1 pound f lank steak ½

2 tsp sugar 2 tsp red chili f lakes 2 scallions, thinly sliced a handful of fresh cilantro pepper

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

thai orchid and beef

I

II

III

Thinly slice the red onion and flowers into long strips.

Grill the steak to medium-rare and let it rest for 10 minutes before slicing it thinly across the grain.

In a serving bowl, toss together sliced steak together with orchids, red onion, and cilantro.

IV

Whisk together the chili flakes, fish sauce, lime juice, and the sugar until the sugar dissolves and is completely blended into the liquid.

V

Pour the sauce over the salad, add the scallions, and toss. This dish keeps well in the fridge overnight, and serves well hot or cold.

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Eaten all year round, rain, or shine, and this salad is one of the best ways to use a good piece of steak because a little bit goes a long way. With zingy, fresh, and with pure fresh flavours, and with plenty of chili in it.

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sunflower chickpea salad Chickpeas are high in protein, low in fat, and substantial enough to be filling even when eaten in small amounts. Feel free to add other seasonal fresh vegetables and flowers are available from the garden or from the local farm stand to this easy versatile recipe.

Substitution You could toast bread to make your salad into a sandwich for a more portable kind of meal.

C H IC K PE A S A L A D

SU N F LOW ER DR ES SI NG

1 1 1 1

1 1 1 1 1 1

I

II

Spread nuts on a baking sheet and tast them in the oven at 350Ëš, and tossing them once in a while for 8 minutes or up until they release a sweet and nutty aroma.

Slice the red onion, mint, and tulip petals into thin long strips.

III

Toss the pea shoots, onions, mint, and tulip petals in a medium sized salad bowl. Sprinkle in the hazelnuts and feta on top.

IV

Combine lemon juice, mustard, salt, and pepper in a bowl. Drizzle in oil while whisking regularly.

Pour dressing over salad and toss around gently to coat.

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1 4 4

tbsp extra-virgin olive oil tbsp fresh lemon juice tbsp fresh parsley tbsp sunf lower petals tsp crushed red pepper small garlic clove

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4

tbsp olive oil onion, quartered celery stalk, halved carrot, halved garlic cloves pound chickpeas sprigs rosemary sprigs thyme

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

I N T RO S A L A DS M A I N DES SERT S I N DE X

canedula ravioli earthy, bittersweet, and buttery

orange blossom pesto pasta fresh and perfect for summer

daylily curry and rice a hearty vegan meal

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02 CH A P T ER T H R EE T WO ON E

m ain

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

the language of

flowers

daylily These fleeting flowers got their name from the Greek hemera, meaning day, and kalles, for beauty.

Each flower lasts for only one day, and another replaces it in the next. Daylilies get their name of “outhouse lily” because in New England, when attempting to locate remains of old homesteads, historians forage for groups of daylilies in wooded areas since they were very often planted along the outhouses’ foundations. culinary use

All parts of the flower are edible.

The buds tastes of the color green–fresh and poppy–while its flowers taste like sweet lettuce.

Daylily buds are used in stir fries and sautées, and the flowers are often used in salads. They are common in Chinese cooking and are sold dried, called “golden needles.” You can add petals to egg dishes, soups, and salads, or alsodip whole flowers in batter and fry them.

seasonality

Daylily buds and blooms can be harvested all throughout summer, depending on the variety and its bloom time. They are tough plants that neutralize easily. Daylilies prefer sun but are mindless of their soil. They are often found in open meadows or along roadsides and railroad tracks.

preparation

Daylily buds will keep in the fridge for several days, but the delicate flowers should be consumed on the day they are picked. The buds and petals should be plucked, then carefully wahsed, and laid on a paper towel to dry.

measure

1 cup daylilies = about 6 flowers

calendula

seasonality

In many climates, calendula grows year-round. In most of North America, it is available from late spring through early autumn.

Calendula plants begin appearing in early spring. Be sure not to confuse calendulas with tagetes, which are also known as marigolds.

The calendula looks daisy-like, while the tagetes resembles a fluff ball with short, thick, petals.

Calendula butter over asparagus is flavourful, while the petals brighten up a plate of tomato salad.

preparation

Pick calendula flowers at the base of the flower heads. Give them a good wash and a spin through the spinner. Pat dry. Hold a small cluster of the petals and pull away to separate them.

measure

1 cup calendula = 40 to 60 flowers

seasonality

Delicate, sweet, and vegetal, squash blossoms are customarily stuffed with goat cheese or other fillings and then are fried.

I imagined squash blossoms would have a more coarse and dry texture with almost no taste, but instead I was surprised to feel and taste the deliciousness of the blossom. It took no time at all for me to decide I would rather have the blossom than the squash.

35

Calendula is spicy and peppery.

Because it imparts a golden colour, it is known as the “poor man’s saffron” and is used for colouring custards, eggs, and rice dishes.

Farmershave fed calendula to their hens in an effort to deepen the yellow gold colour of the egg yolks.

culinary use

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culinary use

Squash is considered one of the “three sisters,” which are the three crops frequently grown together

by Native Americans because they compliment one another. The stalk of corn provided support for the beans and shade the squash, and all of the three together made for an all-around healthy diet.

Flowering in late spring through late summer, squash buds and blossoms are easy to grow or buy at your local farmers’ market.

preparation

Squash blossoms should be washed and dried before eating, like all edible flowers. While store-bought ones generally already have the pistils removed, make sure you feel inside the blossom and gently tug at the pistil and pull it out if they are still present.

measure

1 cup squash blossoms = about 3 to 6 blossoms (used whole)

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The legend has it that calendula blooms almost every month, earning it the name kalendae. Its common name, marigold, is in honor of the Virgin Mary, who wore a calendula flower. For the loveliness and joy it signifies, it also represents a touch of anguish. In Whales, the plant is thought to induce a weakness for drunkenness if looked upon, let alone picked. In Mexico, it is the symbol for the Day of the Dead; some say that the flower rose from the blood of the natives massacred by Spanish invaders.

squash blossom

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

uncooked batch of wild calendula ravioli

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wild calendula ravioli I

Put flours, salt, eggs, oil, and calendula petals in the bowl of a mixer fitted with a dough hook.

IV

Divide the dough in half or in thirds. Roll dough until it is thin and narrow enough to pass through your pasta machine.

II

Knead the dough on a flour-coated surface for about 3 minutes until it feels smooth and elastic. Cover in plastic wrap and let rest for about 30 minutes.

V

Roll it through the machine until it’s about 1/ 16 inch thick. Cut the rolled dough into 2-inch strips, Fill half the strips with scant tablespoons of filling about 2 in. apart, and reserve the other half for the tops.

III

Line a baking sheet with parchment paper and lightly dust a surface with flour to work on.

VI

Dip your finger in water and run it around the border of each ravioli.

Place the top strips of pasta over the bottoms and gently press on the edges to seal. Dust the tops with semolina and place ravioli onto the prepared baking sheet. Repeat with the rest of the dough.

R AV IOL I D OUGH

C A L EN DU L A F IL L I NG

21⁄2 cup all purpose f lour 1⁄2 cup semolina f lour 1⁄4 cup calendula petals

1⁄3 cup grated parmasean 1⁄4 cup ricotta cheese 1 cup goat cheese 2 tbsp calendula petals 1 tbsp chopped herbs; parsley, basil, chives, etc.

To cook, bring a large pot of lightly salted water to a boil. Gently drop in enough ravioli into the pot to make a single layer (usually 6 to 8 pieces) and cook for 5 min., or until they are fully cooked.

Use a slotted spoon to move them onto serving plates.

VIII

Top it off with some melted butter, a hint of garlic, and a splash of white wine. Garnish it with herbs and some parmasean.

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VII

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4 beaten eggs 2 cups filling 1 tsp salt 1 tbsp olive oil

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

B A SIL PES TO PA S T E

S QUA SH BLOS S OM M I X T U R E

51⁄2 lbs genovese basil 11⁄2 lbs parmesan cheese 1⁄2 lb walnuts, toasted 6 large cloves of elephant garlic 4 cups extra virgin olive oil 2 tsp sea salt

3 tbsp pine nuts 2 tbsp hot water 2 blooms squash blossoms 1⁄3 cup parmigiano cheese 1⁄2 cup lightly f lavoured olive oil sea salt saffron threads black pepper

orange blossom pesto pasta

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

I

II

In a dry skillet over medium heat, lightly toast the pine nuts until they start smelling nutty and are lightly golden. Watch them carefully so they do not get dark brown or burn. Transfer onto a towel and set aside for cooling.

Pour the 2 tablespoons of hot water over the saffron in a small bowl and leave to steep.

III

Pull stamens out from the core of the squash blossoms and pinch off any hard stems or green leaves at the base. Lightly pull the blossoms apart and measure 2 loosely packed cups.

Drop the blossoms in a food processor and pulse 2 to 3 times to break them up. Add the nuts, the cheese and the saffron with water and pulse until everything is roughly chopped.

Turn machine on, and then drizzle olive oil in steadily. Stop and scrape down the sides of the bowl as needed. When all of the oil is incorporated, add a pinch salt to taste. If the cheese is salty, be sparing with salt.

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These sautĂŠed squash blossoms in a little olive oil with sea salt makes for something both quick and fresh tasting. The mixture fused together makes this vibrant yellow pesto dish.

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Veronica Shoffstall

Exploring your garden’s hidden delicacies

“Plant your own garden & decorate . your own soul, instead of waiting for . someone to bring you flowers.”

S TOP A N D TA S T E T H E ROSES

daylily curry and rice Daylilies are commonly used in Asian cooking, so it’s not much of a stretch of the imagination to spice them up by incorporating it into Indian curry. The use of little shrimp with this dish can be easily substituted for a meat, poultry, or any vegetarian option.

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

Substitution You can modify the dish by substituting the shrimp for your preferred meat, poultry, or any vegetarian option.

inch thick diagonally cup cashews inch thick diagonally cup chicken stock lb shrimp, cleaned 2 carrots, sliced 2 tbsps vegetable oil 3 tbsps curry powder

3 cloves garlic, minced 4 celery stalks, sliced 1 can coconut milk 1 onion 2 cups daylily petals 2 cups cooked jasmine rice leaves from 1 stem basil juice of 1 lime

I

II

Warm olive oil in a large skillet over low heat.

Stir the curry powder into oil until the fragrance is released.

Add garlic, carrots, onion, and celery and cook; stirring occasionally, for about 5 minutes, or until the onion wilts.

III

Stir in shrimp, coconut milk, basil, lime juice, salt, and chicken the stock. Cook for 1 min. more, then add daylily petals and cashews.

Continue to cook, stirring once in a while, until the shrimp is pink and cooked. Serve over heated rice.

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¼ ½ ¼ ¼ ½

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flowerfetti cake colourful, f lavourful, and irrisistable

lilac and coconut crème tart aromatic springtime favourite

dandelion bread pudding play ful, savory, and soft

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03 CH A P T ER T H R EE T WO ON E

de s serts

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

the language of

flowers

dandelion This humble weed takes its name from the French dent de lion or “tooth of the lion.” Legend has it that the dandelion represents the sun, the moon, and the stars with its yellow flower, white puff ball, and flying seeds. They open their arms each morning and fold them again at day’s end. culinary use

seasonality

preparation

measure

The younger the dandelion is, the better. Fresh dandelion flowers have a sweet honey like taste. The greens are commonly used in salads, and the roots can make a cleansing and detoxifying tea.

The butter yellow florets are most often used to make wine, but they have many uses in cooking and baking as well.

Dandelion flowers taste the best and are most abundant during the early spring but will hold bloom all through summer to late autumn.

Once plucked, they do not last.

Clean and use them soon after they are harvested.

Ripe dandelions pull apart easily.

For use in wine or tea, you can leave the flower head whole after tearing off the bitter green base.

For jam, bookie, or cakes, you will want just the petals. Open each flower by tugging at the sides and then full out the petals.

1 cup dandelion = 40 to 60 blooms

According to Greek mythology, the God of the fields and forests, named Pan, was allured by the beauty of a nymph named Syringa.

Pan pursued Syringa with such passion that to escape his pursuit, she turned herself into an bush which now bears her name.

culinary use

Roses are highly aromatic and tastes sweet. Color does not affect the flavour of roses, but scent does. The stronger the scent of the rose, the stronger the taste. And if it smells good, chances are it will taste good as well.

seasonality

Roses generally bloom in early summer. Some are ever-blooming and prolong the production of blossoms throughout the summer and autumn. Others have two flushes, one in early summer and again in high summer.

preparation

Roses are a favourite hiding place of earwigs, those prehistoric looking monster bugs with a front pinches. In order to make sure you don’t eat any, wash your roses well. Immerse them in water and swish them around. Lightly pull the petals apart from the center and cut off any white pieces, because it is bitter.

measure

1 cup roses =4 to 16 flowers, depending of the roses

culinary use

Lilacs taste exactly like they smell: fresh, heady, and sweet, with a slightly bitter lemony undertones.

They’re most commonly used in salads, but they have many culinary applications, including baking.

seasonality

Lilacs bloom in the late spring.

The flowers are not commercially available, so I suggest you grow your own or make a friend who has a couple. If you happen to live in an area with a farmers’ market, it is not uncommon during the spring to find a vendor selling yard-grown and unsprayed lilacs.

preparation

Cleaning lilacs is a task that is very time-consuming. Remove the flower clusters (the peduncles) from the branch. Wash the flowers and further separate the bundle.

Pull each flower off from its sepal (the green part at the base of the flower). You may leave the stamen and stigma at the center of each blossom intact. With all the lilacs clean, it’s tempting to chuck the remnant in the compost pile, but the branches of the lilac smell just as good as the blossoms when burned, so keep them around for kindling your winter’s fires.

measure

1 cup lilacs = 40 to 60 blossoms

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According to Greek mythology, the goddess of love, beauty, pleasure, and procreation named Aphrodite, created the rose with a combination of her tears with the blood of her lover, Adonis. Roman lore on the other hand, says that the rose was created when the gods gatjered at the behest of the, goddess of spring, Flora, to memorialize one of her nymphs. Flora gathered a bowl of petals to which each God presented a different gift; one god granted life, another presented nectar, one contributed thorns, and yet another offered fragrance.

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lilac

I N T RO S A L A DS M A I N DES SERT S I N DE X

rose

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

C O C ON U T BR E A D SH EL L S

C O C ON U T L IL AC C R E A M F IL L I NG

3⁄4 cup unsalted butter 1⁄3 cup confectioners sugar 1⁄8 tsp salt 1⁄2 tsp natural coconut extract 1 cup + 2 tbsp unbleached white f lour

11⁄2 cup coconut milk 11⁄4 cup whole milk 1⁄2 cup cane sugar 1⁄4 cup cornstarch 1⁄2 tsp salt 4 large egg yolks 1 tsp vanilla extract 1 cup unsweetened coconut 1 cup fresh lilac blossoms

3 tbsp coconut f lour

lilac and coconut crème tart Fresh lilacs lend an enchanting taste and aroma to a playful springtime twist on the classic coconut cream pie.

I

Cream the butter and sugar all together, then add the vanilla or coconut extract. Beat together until smooth. Then, whisk the salt, flour, and coconut flour. Add the dry ingredients to the creamed butter and sugar, and mix until it’s just incorporated. Refrigerate the mixture for 15 mins.

II

Divide the dough into twelve balls, evenly sized. Press a single ball onto the sides and bottoms of the individual muffin slots.

III

Preheat the oven to 325˚F and bake the dough for 15 mins.

IV

Pull the lilac flowers off of the branch. Whisk the whole milk and coconut milk together and pour over the lilac blossoms. Allow the lilacs to sit in and infuse in the milk for a few hours.

V

Pour the infused lilac blossoms and milk mixture into a small saucepan and slowly heat the milk until it begins to release some steam. In a bowl, whisk together the sugar, cornstarch, and salt.

Add about a quarter of the warm milk and mix well, then pour this mixture back into the sauce pan with the rest of the milk, whisking well. Repeat until the custard thickens.

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coconut cream tarts topped with full blooms

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

dandelion bread pudding garnished with full blooms

S TOP A N D TA S T E T H E ROSES

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

1 bunch dandelion greens 3 cups day-old bread 1⁄2 cup sundried tomatoes 2 garlic cloves 11⁄4 cup heavy cream 1 onion, chopped 1 tsp dried red pepper f lakes 1 cup gruyère cheese salt/pepper

I

II

In a skillet, heat a drizzle of olive oil and add the red pepper flakes, onions, garlic, and sundried tomatoes. Cook medium heat until soft; about 5 to 8 mins.

Add the flower greens, salt and pepper, stir and heat until they have wilted. Next, hold to the side off of the heat.

III

In a large bowl, whisk together the eggs, cream and cheese, then add the bread cubes to soak.

IV

Add the Dandelion mixture into the bowl with the cream and bread, fold to incorporate,

V

Pour the contents into a 9 x 13 inch baking dish, and bake in an oven at 350˚F for about 45 min to 1 hour or until set. Allow some of the bread cubes to stick out of the top for a crunchy and crispy topping. Optionally, you may also sprinkle more cheese on top for a golden cheesy topping.

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Brunch is the ideal meal–not at all fussy and packed full of protein, but just as friendly toward sweets.

This variation using dandelion blossoms tucked in makes a great rendition of a classic.

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dandelion bread pudding

S TOP A N D TA S T E T H E ROSES

Regina Brett “If cooking is any labor at all, it is a labor of love. A love that gets passed on from generation to generation.�

Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

C A N EDU L A OR A NGE C A K E

BU T T ERC R E A M F ROS T I NG

41⁄2 cups cake f lour 11⁄2 cups full fat Greek yogurt 1⁄2 cup calendula petals 1 tsp baking soda 3 sticks unsalted butter 9 large eggs 3 cups sugar zest and juice of 1 orange sea salt

1⁄4 cup water 1⁄2 cup sugar 1⁄4 to 1⁄2 cup f lowers

flowerfetti cake Something about the sprinkles inside and the festive colors makes people feel young, but flower petals are the original cake confetti. Colorful, flavorful, textural, flower petals. They’re irresistible when it comes time to bring a cake to a summer party.

3 egg whites 1 tbsp f lower simple syrup 2 sticks unsalted butter a handful of canedula petals

I

III

Sift flour, baking soda, and salt together in a bowl. In the bowl of a mixer, beat butter and lemon sugar on medium speed for 5 mins, or until light and fluffy.

IV

Beat in eggs one at a time, scraping the sides of the bowl so that the mixture is smooth. Reduce speed to low and add half of the flour mixture; then blend in yogurt and lemon juice. Beat in remaining flour mixture and petals.

IX

For the frosting: Put all of the ingredients in the bowl of a mixer.

Beat it slowly at first, to let the confectioners’ sugar start to absorb and increase speed to medium high; beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners’ sugar if desired. Please note that over beating will cause the frosting to lose its stiffness; so avoid it!

Whir the sugar and zest in a food processor for 2 to 30 seconds, or until it releases this sweet lemon aroma.

V

VI

Distribute batter among the pans and bake for about 50 minutes, or until a metal tester comes out clean. Let cakes cool to room temperature in pans and then turn them out and flip them upright.

Let them cool for a least 1 hour and up to overnight; after an hour, tightly cover each layer in plastic wrap and store at room temperature until ready to frost.

Mark the lowest spot in the top of the first cake layer. With a serrated knife, use a slow sawing motion and circle around the cake, cutting off the uneven top. Repeat with remaining layers.

VII

Place the first layer cut-side down on your serving dish. Cover the top with frosting using a good and flexible spatula or an offset one.

Top this layer with another upside down layer cake and repeat the process twice more. Then finally, frost all the outside of the cake with the remaining of the frosting.

VIII

Time to decorate. Toss petals onto the cake, sprinkle them down like rain, shower them kind of like asteroids—you are the artist, and you can’t go wrong.

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II

Preheat oven to 325˚F. Line the bottom of three 8-in round cake pans with parchment and coat them with a layer of nonstick spray.

CH A P T ER ON E T WO T H R EE

Exploring your garden’s hidden delicacies

ENDPAGE

INTERNAL BACK COVER

S TOP A N D TA S T E T H E ROSES

}

i n de x

a almond elderflower pound cake, 51

b baby squash with blossoms, 37 basil whipped cream beverages, 58 blackberry borage fool, 58 borage basil lemonade, 57 borage basil simple syrup, 61 borage basil syrup, 59 borage spritzer, 57 borage vodka, 60

c cakes, 46, 47, 54 calendula butter or cheese, 52 calendula cookies, 51 calendula cornbread calendula frosting, 56 calendula orange cake, 54 calendula quiche, 38 calendula ravioli, 44 calendula scrambled eggs, 42 candied flowers, 55 caramelized peaches with lavender cream, 62 cardamom cake with raspberry, 65 rose mascarpone, 63 carrot sunflower cookies , 51 chamomile peach syrup chamomile tea, 57 chiffonade, how to, chive blossom vinaigrette , 26 chive blossom vinegar, 26 chocolate-dipped orange geranium cookies, 51 chocolate lavender biscotti, 51 coconut lilac tapioca cookies, 51

d dandelion apricot syrup, 57 dandelion blossom cake, 46

dandelion apricot syrup, 57 dandelion blossom cake, 46 dandelion bread pudding, 50 dandelion butter or cheese dandelion cookies, 51 dandelion cream, 53 dandelion fritters, 34 dandelion frosting, dandelion ham-and-egg cups, 43 dandelion jam, 46 dandelion muffins, 64 dandelion daylily cheesecake, 46 daylily curry, 38 daylily petal salad, 25 dianthus jam, 53 dianthus chocolate cookies, 51 dianthus vodka, 57 dianthus whipped cream, 53 dried flowers, 12, 23, 25, 28, 32, 37

e elderflower berry cobbler, 39 elderflower fruit salad, 30 elderflower ice cream, 67 elderflower jam, 46 elderflower lemon cake, 46 elderflower lemon cakelets, 47 elderflower marshmallows elderflower simple syrup, 57 elderflower tea, 57 elderflower vodka, 57 elderflower whipped cream, 52

f fig and rose cream trifle,54 flower buttercream frostings, 52 flower butters, 56 flower cheeses, 58 flowerfetti cake, 54 flower frostings, 51, 56, 63 flower-glazed cheeses, 57 flower ice bowls, 63 flower ice creams, 64 flower ice cubes, 57 flower jams, 57

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Exploring your garden’s hidden delicacies

h herbal simple syrups, 53 herbed goat cheese and calendula ravioli filling, 39 herb flower butter or cheese, 33 herb flower pesto, 34 herb flower shortbread, 65 hibiscus basil watermelonade, 56 hibiscus champagne, 59 hibiscus chili caramel, 63 hibiscus chutney, 43 hibiscus cream pie, 51 hibiscus fried rice, 38 hibiscus jam, 54 hibiscus pastry cream, 62 hibiscus popsicles, 61 hibiscus simple syrup, 53 hibiscus sugar, 50 hibiscus whipped cream, 51 hollyhock clafouti 67 hollyhock cream puffs, 71 hollyhock jam, 54 hollyhock pastry cream, 73 hollyhock scones, 62 hollyhock sugar, 50

l lavender blueberry earl grey pound cake, 46 lavender blueberry syrup, 57 lavender butter or cheese, 33 lavender cookies with berries, 54 dipped in white chocolate, 66 lavender honey ice cream, 72 lavender jam, 54 lavender lemonade, 51 lavender lemon blackberry pound cake, 46 lavender mango cookies, 51 lavender simple syrup, 53 lavender sugar, 49 lavender vodka lavender whipped cream, 52 light and fluffy flower cream, 56 lilac blackberry syrup, 53 lilac jam, 54 lilac lemonade, 58 lilac pastry cream, 54 lilac pavlova with lime sorbet and lilac berry syrup, 53 lilac sorbet , 58 lime-scented geranium, 48 simple syrup, 53 lime sorbet, 58 lilac sugar, 68

59

gathering flowers,19 geranium angel cake, 46 goat cheese nasturtium cream, 57 goat cheese daylily cookies, 60 Gouda cheddar daylily biscuits, 53

ice creams, 50, 59, 64, 67, 72 iced flower teas, 57

58

g

i

m mango buttercream, 56 mango orchid sticky rice, 39 measuring flowers, 19

n nasturtium butter or cheese, 39 nasturtium jam, 54

I N T RO S A L A DS M A I N DES SERT S I N DE X

flower lemonades, 57 flower margaritas, 57 flower marshmallows, 49 flower omelets flower pastry creams, 59 flower petal shortbread,43 flower pies, 51 flower quiches, 46 flower ravioli, 44 flower rock candy flower scrambled eggs, 38 flower simple syrups, 57

S TOP A N D TA S T E T H E ROSES

nasturtium butter or cheese, 56 nasturtium jam, 51 nasturtium pizza, 45 nasturtium tea sandwiches, 38 nasturtium thumbprint cookies, 51 nasturtium vinaigrette, 26 nasturtium vinegar, 26 nasturtium vodka, 60

o orange blossom pesto, 40 orchid pineapple upside-down cake, 46 orchid seafood sauté, 41 oven-baked doughnut with lilac cream filling, 51

p pansy butter or cheese, 56 pansy lollipops, 62 pansy petal pancakes, 46 pansy rhubarb galettes, 42 pansy simple syrup, 53 pansy sugar, 63 pansy tea sandwiches, 35 passionfruit orchid tartlets, 65 picking flowers, 19 pickled pink petals, 60 pineapple sage and ham treats, 32 pineapple sage biscotti, 63 pink rosé wine cake, 47 pink tuiles, 46 pistachio rose shortbread, 51 poor man’s asparagus, 44 popcorn blossom cupcakes, 46

r roasted daylily buds, 42 rose jam, 54 rosemary flower madeleines, 54 rosemary flower margaritas, 63 rosemary simple syrup, 53 wrose petal biscotti, 51

rose petal butter or cheese, 54 rose petal ice cream, 50 rose petal vinaigrette, 26 rose petal vinegar, 26 rose petal whipped cream, 56 rose-scented geranium filo cups, 52 rose-scented geranium whipped, 57 cream, 56 rose raspberry syrup, 53 rose simple syrup, 53

s salads, 25, 26, 28, 30, 32 sandwiches, 35, 38 scented geranium pastry cream, 56 scented geranium cream, 56 sorbets, 53, 58 sparkling geranium lemonade, 64 spring tulip and pea shoot salad, 26 squash blossom quesadillas, 46 squash blossom tempura, 48 steamed sunflower buds, 42 storing flowers, 19 stuffed squash blossoms, 37 sunflower bread, 51 sunflower chickpea salad, 32 sunflower frosting, 52 sweet william shortbread, 51

t thai orchid and beef salad, 28 tulip ice cream bowls, 59 tulip martinis, 60 tulip simple syrup, 53 tulip syrup, 53 tulip vodka, 60

v violet butercream, 53 violet crème caramels, 56 violet flower cupcakes, 46 violet jam, 51 violet macarons, 56

violet simple syrup, 53 violet sugar, 60 violet teacakes, 46 violet vinaigrette, 26

w washing flowers, 19 white pepper thumbprint cookies with lilac jam, 51

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Exploring your garden’s hidden delicacies

S TOP A N D TA S T E T H E ROSES

colophon

Stop and Taste the Roses is designed by Patricia Catangui at the Academy of Art University School of Graphic Design.

This book was created during summer 2016 for the course Typography 3: Complex Hierarchy, instructed by Ariel Grey.

typeface

The heading and text are both set in Requiem designed by Jonathan Hoefler of Hoefler & Co. The supporting text is set in Akzidenz Grotesk from the H. Berthold Type Foundry.

software

Adobe Creative Cloud Illustrator, Indesign, Photoshop

equipment

paper

Apple MacBook Pro Epson Stylus Pro 3880 Moab Entrada Natural Rag 190 Double sided

printing

Patricia Catangui

binding

California Binding Office, San Francisco, California

publisher

designer project

Quirk Books, Philadelphia, USA (Fictitious book not actually published by Quirk Books) Patricia Catangui This is a student project only. No part of this book or any other part of the project was produced for commercial use.

Exploring your garden’s hidden delicacies

ENDPAGE

Edible f lowers are any f lowers that can be consumed safely.

Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines. Here are recipes that will bring beautiful f lower-filled dishes to your kitchen table!

This easy-to-use cookbook is filled with f lavorful botanical treats, from lilac and coconut crème tarts to calendula ravioli. Leading up to every recipe are tips and tricks for finding, cleaning, and preparing your edible blossoms.

Whether they are plucked from your very own garden or coming straight from the farmers’ market, a world of delectable f lowers awaits!

$60 USD

0

$ 79 CAD

34519 28816

1

www.quirkbooks.com