An Invitation to the Garden by Rizzoli International Publications

Rose Pink Breakfast Strawberries with Rose Water Syrup

Scrambled Eggs with Rose Petals and Honey-Glazed Bacon

Rhubarb Muffins

Coffee

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rose season never has to end if you dry the petals of favorite roses and make your own potpourri.

i always use epsom salts in the spring and midsummer to give my plantsâ&#x20AC;&#x201D;especially the rosesâ&#x20AC;&#x201D; a boost. about 2 tablespoons per foot of planting will help them grow greener and be more productive.

When making an arrangement, be sure to trim off all the leaves so there are none in the water. if they are submerged in water, the leaves will begin to rot, causing a rank odor and fostering bacteria that can kill the bouquet.

directional:

Cone voluptatur asiminu llenisit eos demque volupta in rem

endis is expe volorendae vidus qui dem entis antem. Ut et et aruntem vendi dia volor re pera sam volupta tempores num commost, unt laudam atur? directional:

Qui repuda veri dolorest tibus et odici ne voloreiur.

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Scrambled Eggs with Rose Petals and Honey-Glazed Bacon 8

Serves 4

When i make sCrambled eggs i CoUnt tWo eggs per person, p l U s o n e e x t r a . a s f o r C o o k i n g t i m e , i t â&#x20AC;&#x2122; s a m at t e r o f t a s t e ; i p r e f e r m i n e s o f t a n d a l i t t l e W e t, b U t i f y o U l i k e yoUrs harder and on the dry side, keep them Cooking for a f e W m i n U t e s l o n g e r . h o n e y- g l a z e d b a C o n i s a f l a v o r f U l a lt e r n at i v e t o s ta n d a r d b a C o n a n d C a n b e f o U n d i n s p e C i a lt y g r o C e r s o r o r d e r e d o n l i n e .

scrambled eggs

9 eggs 2 teaspoons water

scrambled eggs

fine sea salt

Break the eggs into a large mixing bowl, and whisk them with the water until they

freshly ground white pepper

are uniform in color. Season to taste with salt and pepper.

1 1/2 tablespoons unsalted butter

In a large non-stick skillet, melt the butter over medium-low heat. Pour the eggs into the pan and cook, stirring constantly, until they reach your desired consistency. (For soft, slightly wet scrambled eggs, I cook them for 3 to 4 minutes.) Sprinkle the rose petals over top and serve immediately.

honey-glazed bacon Pile three layers of paper towels on a microwave-safe dish and place as many

assorted organically grown rose petals, rinsed, white parts trimmed and discarded

H o n e y- g l a z e d b a c o n

1 pound thick-cut honey-glazed bacon (approximately 3 slices per person)

bacon strips on top as will fit in a single layer. Cover with two more layers of paper towels, and microwave on high for 1 minute per slice. Repeat until all the bacon slices are cooked.

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Lantern-Lit Drinks Party Tempura Fried Herbs

Feta Zucchini Rounds

Savory Mini Muffins

Honey-Glazed Cherry Tomatoes

Marshmallow Pops

Seltzer, and Red and White Wines

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For this party i used bachelor buttons frozen in ice cubes for the drinks. Why not try nasturtiums, rose petals, or any other edible flower?

i laid down the first thick layer of mulch around the beginning of July when the garden is almost filled in for the season. i have found that doing so earlier provides too much shelter for a variety of insects that feast on the tender seedlings.

i made brownies for the fĂŞte baked in a heart-shaped baking pan. Using an atypically shaped baking pan is an easy way to add flair to a routine item.

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Tempura Fried Herbs 8

Serves 12 to 14 (Makes 36)

Q U i C k ly F r y i n g h e r b s i n a t e m p U r a b at t e r m a k e s a d e l i C i o U s a n d U n U s U a l t r e at t o s e r v e W i t h d r i n k s . t h e k e y t o t h i s reCipe is keeping all oF the ingredients as Cold as possible.

12 sprigs of three different varieties of herbs (such as basil, parsley, and sage or thyme, rosemary, and tarragon), rinsed and thoroughly dried

Wrap the herbs in a barely damp paper towel and refrigerate them for 1 hour. Prepare the tempura batter in a medium bowl according to the package

1 package tempura mix

directions. Set the bowl inside a larger bowl filled with ice to keep the batter chilled.

Canola oil, for frying

Prepare the deep fryer according to the manufacturerâ&#x20AC;&#x2122;s directions, using the

Fleur de sel

canola oil. Dip each herb into the batter, and press lightly to coat; shake off the excess batter. Quickly fry the herbs for about 2 minutes until golden. Remove the fried herbs from the hot oil with tongs, and place them on paper towels to drain. Sprinkle with fleur de sel, and serve immediately.

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Savory Mini Muffins 8 t h e F r e n C h o F t e n m a k e s av o ry C a k e s t o s e r v e W i t h d r i n k s ,

Serves 12 to 14 (Makes 36)

b U t F o r t h i s pa r t y i i m p r o v i s e d a n d m a d e m i n i m U F F i n s i n s t e a d . t h e y a r e m U C h e a s i e r t o e at s ta n d i n g U p t h a n a sliCe oF Cake!

2 tablespoons extra-virgin olive oil 1 green bell pepper, rinsed and diced

Preheat the oven to 350°F.

1 red bell pepper, rinsed and diced

In a small sauté pan, heat the olive oil over medium-low heat. Add the diced

1 1/2 cups all-purpose flour

bell peppers and cook until tender, 5 to 7 minutes. Remove the pan from the heat

2 teaspoons baking powder

and let the peppers cool to room temperature.

1/2 cup grated gruyère cheese

In a large glass bowl, using a wooden spoon, mix together the flour, baking

1/4 teaspoon ground nutmeg

powder, Gruyère, cooled peppers, nutmeg, salt, and white pepper until well

1/2 teaspoon fine sea salt

blended. In a separate small bowl whisk together the milk, sour cream, melted

1/4 teaspoon freshly ground white pepper

butter, and eggs until well blended. Add the milk mixture to the flour mixture, and stir until combined. Divide the batter evenly among three non-stick 12-cup mini muffin pans (or one and a half 24-cup mini muffin pans). Bake for 25 minutes, or until the muffins spring back to the touch.

1/2 cup whole milk 1 cup sour cream 1/3 cup unsalted butter, melted 3 eggs

Let the muffins cool slightly before serving. Any extras can be stored in the freezer for up to two months.

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Marshmallow Pops 8

Serves 12 to 14 (Makes 36)

t h e s e s â&#x20AC;&#x2122; m o r e s - l i k e p o p s a r e g r e at t r e at s F o r a n y o C C a s i o n .

24 small skewers

Insert a skewer into each marshmallow, and set aside. Place the graham crackers in

24 artisanal unflavored marshmallows

a shallow bowl, and place a sheet of waxed paper nearby on the counter.

1 1/4 cups coarsely crushed graham crackers 12 ounces dark chocolate, coarsely chopped

In the top of a double boiler, melt the chocolate over low heat, stirring constantly to avoid burning. When all the chocolate has melted, remove the pan from the heat. Working one at a time, dip the marshmallows first in chocolate, and then in graham crackers to coat. Place the finished pops on the waxed paper to cool and set.

Note:

Any extras will keep for three days at room temperature in an air-tight

container.

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directional:

cone voluptatur asiminu

llenisit eos demque volupta in rem endis is expe volorendae vidus qui dem entis antem. ut et et aruntem vendi dia volor

Garden tips %

to prevent cut flowers from wilting, make sure to place them in a vase or container at the last minute.

early august is an ideal time to start planting lettuce, spinaches, and other autumn garden favorites, such as turnips and baby carrots.

drying herbs preserves them for cold weather dishes. one traditional technique is to spread the herbs out on a paper towel-lined tray. leave the tray in a dark, warm, ventilated space for a few days until the herbs dry out.

re pera sam volupta tempores num commost, unt laudam atur? directional: Qui repuda veri dolorest tibus et odici ne voloreiur directional: ferruptate corit lautemolest endant offictem sum est doluptiis eos aut andae directional: velende rspideliqui omnimus ad utatquatur re que minveni molendenti to quasin rehent explamu sandaessitia volor

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EarlyWinter Dinner Brussels Sprouts with Bacon

Blanquette de Veau

Tart Tatin

Red Burgundy Wine

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early winter is a great time to clean, sharpen, and wax the garden tools so they will be ready to go back to work in a few months time.

Be sure to empty the water from watering cans, especially vintage galvanized ones, and sprayers that are exposed to the cold before they freeze and crack.

early winter is an excellent time to go through the garden and label the perennials so youâ&#x20AC;&#x2122;ll know where theyâ&#x20AC;&#x2122;ll be blooming next spring.

northern Spy apples are excellent for baking since they always hold their shape when cooked.

directional:

Cone voluptatur asiminu llenisit eos

demque volupta in rem endis is expe volorendae vidus qui dem entis antem. Ut et et aruntem vendi dia volor re pera sam volupta tempores num commost, unt laudam atur? directional: Qui repuda veri dolorest tibus et odici ne voloreiur directional:

Ferruptate corit lautemolest

endant offictem sum est doluptiis eos aut andae directional:

velende rspideliqui omnimus ad

utatquatur re que minveni molendenti to quasin rehent explamu sandaessitia volor si blabore sus, non endia sam laborep eliaep eliaess ep eliaess

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Brussels Sprouts with Bacon Serves 8

8 FiniShing thiS diSh Under the Broiler addS a wonderFUl CriSPneSS to all oF the ingredientS.

2 pounds Brussels sprouts, rinsed, ends trimmed 1/2 pound thick english Pork Shoulder Bacon, cut into 1/2-inch pieces

Preheat the oven to broil.

1 large white onion, quartered and sliced into 1/4-inch strips

for 5 minutes in the boiling water, then immediately remove them with a slotted

1 cup dry white wine

Bring a large pot of water to a boil over high heat. Blanch the Brussels sprouts spoon and transfer them to a colander to drain. In a large cast iron skillet, sautĂŠ the bacon pieces over medium-high heat until

1/2 cup water

just lightly browned, about 4 minutes. Add the onions, and continue cooking until

Coarse sea salt

softened and lightly browned, about 5 minutes.

Black pepper

Add the Brussels sprouts and the wine to the skillet, and cook for about 10

good quality Parmesan cheese, freshly grated

minutes, until the wine has reduced by about half. Add the water, cover the skillet, and reduce the heat to low. Cook the sprouts for about 20 minutes longer, or until they are tender, and the liquid has evaporated. Remove the skillet from the stove, and place it under the boiler for 3 to 5 minutes until the sprouts are crisp and slightly toasted. Remove the skillet from the oven, and season the sprouts lightly with salt and pepper. Finish with a sprinkling of Parmesan cheese and serve immediately.

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Brussels Sprouts with Bacon 8

Serves 8

FiniShing thiS diSh Under the Broiler addS a wonderFUl CriSPneSS to all oF the ingredientS.

2 pounds Brussels sprouts, rinsed, ends trimmed

Preheat the oven to broil. Bring a large pot of water to a boil over high heat. Blanch the Brussels sprouts for 5 minutes in the boiling water, then immediately remove them with a slotted spoon and transfer them to a colander to drain. In a large cast iron skillet, sautĂŠ the bacon pieces over medium-high heat until just lightly browned, about 4 minutes. Add the onions, and continue cooking until softened and lightly browned, about 5 minutes. Add the Brussels sprouts and the wine to the skillet, and cook for about 10 minutes, until the wine has reduced by about half. Add the water, cover the skillet,

1/2 pound thick english Pork Shoulder Bacon, cut into 1/2-inch pieces 1 large white onion, quartered and sliced into 1/4-inch strips 1 cup dry white wine 1/2 cup water Coarse sea salt Black pepper good quality Parmesan cheese, freshly grated

and reduce the heat to low. Cook the sprouts for about 20 minutes longer, or until they are tender, and the liquid has evaporated. Remove the skillet from the stove, and place it under the boiler for 3 to 5 minutes until the sprouts are crisp and slightly toasted. Remove the skillet from the oven, and season the sprouts lightly with salt and pepper. Finish with a sprinkling of Parmesan cheese and serve immediately.

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