Edible Flowers: A Kitchen Companion with Recipes

97 Pages·2015·8.334 MB·English

by  Kitty Morse, Amy Stirnkorb

Revised & Expanded Edition
© 2015 Chefs Press, Inc., San Diego, California
www.chefspress.com
A Kitchen Companion with Recipes
Text copyright © Kitty Morse
Photos copyright © Owen Morse, Mike Pawlenty, Bigstock, Dreamstime, IStock
Originally published in 1995 by Ten Speed Press
President + Publisher: Amy Stirnkorb
Executive Vice President: Mike Pawlenty
Design + Production: Amy Stirnkorb
Editing: Margaret King
All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without the prior written permission of Chefs Press, Inc., except for inclusion of brief quotations in
acknowledged reviews.
Neither the publisher nor author assumes responsibility for any accident, injuries, losses, or other
damages resulting from the use of this book. Note: Consuming raw or undercooked eggs, meats,
seafood, shellfish, or poultry may increase your risk of foodborne illness, especially if you have a
medical condition.
Internet addresses and telephone numbers in this book were accurate at the time of printing.
Kitty Morse
Photography by Owen Morse and Mike Pawlenty
SECOND EDITION
ISBN: 978-1-939664-02-0
Printed in China San Diego, California
Revised & Expanded Edition
© 2015 Chefs Press, Inc., San Diego, California
www.chefspress.com
A Kitchen Companion with Recipes
Text copyright © Kitty Morse
Photos copyright © Owen Morse, Mike Pawlenty, Bigstock, Dreamstime, IStock
Originally published in 1995 by Ten Speed Press
President + Publisher: Amy Stirnkorb
Executive Vice President: Mike Pawlenty
Design + Production: Amy Stirnkorb
Editing: Margaret King
All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without the prior written permission of Chefs Press, Inc., except for inclusion of brief quotations in
acknowledged reviews.
Neither the publisher nor author assumes responsibility for any accident, injuries, losses, or other
damages resulting from the use of this book. Note: Consuming raw or undercooked eggs, meats,
seafood, shellfish, or poultry may increase your risk of foodborne illness, especially if you have a
medical condition.
Internet addresses and telephone numbers in this book were accurate at the time of printing.
Kitty Morse
Photography by Owen Morse and Mike Pawlenty
SECOND EDITION
ISBN: 978-1-939664-02-0
Printed in China San Diego, California
SPECIAL THANKS
To the memory of
To Ann Carli for her permission to reprint “Arugula” (page 13) my grandmothers, Suzanne and Violet,
from Dear Ann, Dear Mary: A Correspondence of Grief and Friendship
flower lovers both
by Ann Carli and Mary Woods Scherr, eFrog Press, 2013.
To Stephen Facciola for his edible-plant expertise.
To Fresh Origins in San Marcos, California, for generously
providing edible flowers for our photo shoots.
To Le Creuset Company Store No. 37 in Carlsbad for the use
of their beautiful bakeware.
Other books by Kitty Morse
www.kittymorse.com
365 Ways to Cook Vegetarian
A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table
A Biblical Feast: Foods from the Holy Land (First edition)
The California Farm Cookbook
Come with Me to the Kasbah: A Cook’s Tour of Morocco
Cooking at the Kasbah: Recipes from My Moroccan Kitchen
Couscous: Fresh and Flavorful Contemporary Recipes
Mint Tea and Minarets: A Banquet of Moroccan Memories
The Scent of Orange Blossoms: Sephardic Cuisine from Morocco
The Vegetarian Table: North Africa
SPECIAL THANKS
To the memory of
To Ann Carli for her permission to reprint “Arugula” (page 13) my grandmothers, Suzanne and Violet,
from Dear Ann, Dear Mary: A Correspondence of Grief and Friendship
flower lovers both
by Ann Carli and Mary Woods Scherr, eFrog Press, 2013.
To Stephen Facciola for his edible-plant expertise.
To Fresh Origins in San Marcos, California, for generously
providing edible flowers for our photo shoots.
To Le Creuset Company Store No. 37 in Carlsbad for the use
of their beautiful bakeware.
Other books by Kitty Morse
www.kittymorse.com
365 Ways to Cook Vegetarian
A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table
A Biblical Feast: Foods from the Holy Land (First edition)
The California Farm Cookbook
Come with Me to the Kasbah: A Cook’s Tour of Morocco
Cooking at the Kasbah: Recipes from My Moroccan Kitchen
Couscous: Fresh and Flavorful Contemporary Recipes
Mint Tea and Minarets: A Banquet of Moroccan Memories
The Scent of Orange Blossoms: Sephardic Cuisine from Morocco
The Vegetarian Table: North Africa
“One may
live without
bread, but not
without roses.”
— Jean Richepin,
French poet
“One may
live without
bread, but not
without roses.”
— Jean Richepin,
French poet
contents Lavender
Lavender Shortbread, 41
Cherry Clafoutis with Lavender Blossoms, 42
Introduction, 11 Lavender Lemonade, 45
Lemon Verbena
Arugula Lemon Verbena Tea, 46
Arugula Arugula Bisque, 14
Mixed Blossoms & Petals
Basil Crystallized Flowers, 49
Tomato Rainbow with Basil Blossoms, 16 Puff Pastry Croustade with Pears, Candied Walnuts
& Gorgonzola, 50
Begonia Stephenie’s Bloomin’ Ice Cubes, 52
Quinoa, Begonia & Crab Verrine, 17
Orange Blossom
Borage Mulhalbia: Orange Blossom Custard
Baked Salmon with Borage Raita, 18 with Grilled Mangos, 54
Naranjada: Orange Blossom Orangeade, 57
Calendula Orange Blossom Preserves, 58
Turkey Calendula Roll-Ups, 21
Passionflower
Chives Passion Fruit Mousse, 60
Herb Cheese & Chive Blossom Tart, 22
EDIBLE Rose EDIBLE
FLOWERS Cilantro Rose Petal Sorbet, 62 FLOWERS
Tofu Lettuce Tacos with
8 9
Cilantro & Mint, 24 Rosemary
Rosemary Pizzette, 64
DayLily
Chilled Lilyed Melon & Mango Soup, 26 Saffron
Saffroned Risotto with Peas, 66
Dianthus Mouclade: Mussels in Champagne-Saffron Sauce, 68
Dianthus Butter, 27
Sage
Dill Polenta Stacks with Sage-Garlic Butter, 70
Smoked Salmon Canapés with
Mustard-Dill Sauce, 29 Society Garlic
Warm Goat Cheese Salad with Garlic Flowers, 72
Feijoa Salmorejo: Cold Tomato Soup with Garlic Two Ways, 75
Melon Marbles with Raspberry Coulis
& Feijoa Blossoms, 31 Sunflower
Sunflower Pasta, 76
Fennel
Grapefruit, Avocado & Fennel Salad with Greek Olives, 32 Tulip
Lamb Tagine with Fava Beans & Fennel Four Ways, 34 Chocolate Moussed Tulips, 78
Geranium Yucca & Zucchini
Geranium Yule Log, 36 Quesadilla with Pico de Gallo, 80
Zucchini Blossom Frittata, 83
Hibiscus
Agua de Jamaica, 38 More Kitchen Companions, 84 • Resource Guide, 92 • Index, 95
contents Lavender
Lavender Shortbread, 41
Cherry Clafoutis with Lavender Blossoms, 42
Introduction, 11 Lavender Lemonade, 45
Lemon Verbena
Arugula Lemon Verbena Tea, 46
Arugula Arugula Bisque, 14
Mixed Blossoms & Petals
Basil Crystallized Flowers, 49
Tomato Rainbow with Basil Blossoms, 16 Puff Pastry Croustade with Pears, Candied Walnuts
& Gorgonzola, 50
Begonia Stephenie’s Bloomin’ Ice Cubes, 52
Quinoa, Begonia & Crab Verrine, 17
Orange Blossom
Borage Mulhalbia: Orange Blossom Custard
Baked Salmon with Borage Raita, 18 with Grilled Mangos, 54
Naranjada: Orange Blossom Orangeade, 57
Calendula Orange Blossom Preserves, 58
Turkey Calendula Roll-Ups, 21
Passionflower
Chives Passion Fruit Mousse, 60
Herb Cheese & Chive Blossom Tart, 22
EDIBLE Rose EDIBLE
FLOWERS Cilantro Rose Petal Sorbet, 62 FLOWERS
Tofu Lettuce Tacos with
8 9
Cilantro & Mint, 24 Rosemary
Rosemary Pizzette, 64
DayLily
Chilled Lilyed Melon & Mango Soup, 26 Saffron
Saffroned Risotto with Peas, 66
Dianthus Mouclade: Mussels in Champagne-Saffron Sauce, 68
Dianthus Butter, 27
Sage
Dill Polenta Stacks with Sage-Garlic Butter, 70
Smoked Salmon Canapés with
Mustard-Dill Sauce, 29 Society Garlic
Warm Goat Cheese Salad with Garlic Flowers, 72
Feijoa Salmorejo: Cold Tomato Soup with Garlic Two Ways, 75
Melon Marbles with Raspberry Coulis
& Feijoa Blossoms, 31 Sunflower
Sunflower Pasta, 76
Fennel
Grapefruit, Avocado & Fennel Salad with Greek Olives, 32 Tulip
Lamb Tagine with Fava Beans & Fennel Four Ways, 34 Chocolate Moussed Tulips, 78
Geranium Yucca & Zucchini
Geranium Yule Log, 36 Quesadilla with Pico de Gallo, 80
Zucchini Blossom Frittata, 83
Hibiscus
Agua de Jamaica, 38 More Kitchen Companions, 84 • Resource Guide, 92 • Index, 95
INTRODUCTION
T
he use of flowers to flavor and garnish both sweet and savory
dishes goes back to ancient times. Nowadays, restaurant chefs
commonly use an edible petal or two as the final flourish to a dish,
while pastry chefs, like those of old, rely on crystallized flowers to add
a touch of sweet nostalgia to their desserts.
Each type of edible flower, like each
vegetable, possesses its own characteristics.
Among the better known we find the common
dandelion, one of the bitter herbs mentioned in
the Old Testament; the calendula, whose petals
add a dramatic touch to frittatas or soufflés;
and the nasturtium, favored in Mediterranean
cuisine for its peppery tang. Nasturtium
EDIBLE
buds are also edible, and when pickled are
FLOWERS
sometimes used as substitutes for the more 11
expensive capers. One of my favorite edible flowers, the delicate
blossom of the exotic feijoa (pineapple guava), tastes just like the fruit
of its ripe namesake. Certain varieties of geraniums add fragrance
to cakes, frostings, or sorbets. Society garlic, as its name implies, is
redolent of the stinking rose’s pungent scent and permeates a dish with
a softer aroma of garlic. Legend has it that Cupid, the god of love,
once shot an arrow through a viola, and thus endowed the ubiquitous
miniature pansy with aphrodisiacal properties.
Flowers have long been the secret ingredient in the manufacture
of exotic potions and liqueurs. Herbalists the world over are well
versed in the centuries-old art of preparing infusions from flower
The peony is a blossoms. Carnation petals, for instance, are purportedly one of the
delightful edible 130 mystery herbs, plants, and flowers used in distilling Chartreuse,
flower with a mild,
slightly bitter flavor. a liqueur developed in France in the 17th century. England’s Queen
Add the pretty
Elizabeth I is believed to have been quite fond of lavender tea, a mild
petals to salads or
float in drinks. sedative. According to the Roman writer and naturalist Pliny the
Elder, the star-shaped, baby blue flower of the lush borage plant drove