RECIPES FOR
Incredible edible
Flowers


Lemongrass Crusted Salmon
with Thai Curry and Mango
and Avocado Relish

1-1/2 pounds salmon fillet (cut 4 ounces skin off)
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
1/2 teaspoon lemongrass, minced
1/2 teaspoon green onion, chopped fine
2 cups panko, combine with cornbread
2 cups cornbread, crumbled
1/2 ounce olive oil
1/2 teaspoon sesame oil
30 pieces yellow squash blossoms
2 medium red bell peppers
2 medium gold bell peppers
Whole butter

Mix ginger, garlic and lemongrass in oil. Coat fish with marinade and saute in olive oil, cooking half way. Sprinkle a small amount of marinade on fish so that breading will stick, and sprinkle breading generously over fish. Finish in oven 5 to 10 minutes until fish is medium.

Saute bell peppers and blossoms in butter until slightly wilted and set onto plate. Set fish over blossoms and ladle curry sauce around. Spoon relish over fish and serve.

Thai Curry Sauce

1 teaspoon oil
2 teaspoons garlic, chopped
2 teaspoons lemongrass, chopped
3 pieces lime leaf
2 teaspoons yellow Thai curry paste
1/2 teaspoon turmeric
2 teaspoons fish sauce
1 cup chicken stock
2 cups coconut milk
1/2 cup heavy cream
Salt and pepper to taste

Saute garlic, lemongrass and curry paste until brown. Deglaze with fish sauce. Add chicken stock, lime leaf and turmeric. Reduce by half. Add heavy cream and coconut milk. Salt and pepper to taste.

Mango and Avocado Relish

1 medium avocado, peeled, pitted and diced 1/4 inch
1 medium mango, peeled, halved and diced 1/4 inch
2 medium tomatoes, remove seeds and pulp and dice
1 small Maui onion, diced
1 tablespoon cilantro, chopped
1 tablespoon balsamic vinegar
1 ounce olive oil
Juice of 1 lime
Pinch of salt

Gently toss all ingredients together.

Approximate nutritional analysis per serving: No information available.

Flower Syrup

(From 'Edible Flowers' by Cathy Barash)

Makes 2 to 3 cups
Use this syrup as a base for making sorbet or pudding. Pour over fruit. Delicious on pancakes.

1 cup water
3 cups granulated sugar
1/2 to 1 cup flower petals, whole or chopped

Boil all ingredients for 10 minutes, or until thickened into a syrup. Strain through cheesecloth into a clean glass jar. Seal and store in the refrigerator for up to 2 weeks.

Approximate nutrition analysis per serving: 140 calories, no fat, no cholesterol, no sodium.*

Blossom Tea Sandwiches

(From "Recipes from a Kitchen Garden" by Renee Shepherd and Fran Rayboff)

These open-face finger sandwiches offer a handsome smorgasbord of colors and flavors. Use a variety of edible flowers, such as nasturtium, chive and herb blossoms. Then, expect to be applauded for your artistry. (Hint: You can lower the sodium content by omitting the salt in the recipe).

1 large cucumber, peeled, seeded and finely chopped
8 ounces 'light' cream cheese, at room temperature
3/4 teaspoon Worcestershire sauce
1/4 teaspoon minced garlic
1 teaspoon salt
1/4 cup finely chopped chives or scallions
thinly sliced cracked wheat or white bread, crusts removed
lots of edible blossoms, rinsed and patted dry

Squeeze chopped cucumber in a kitchen towel to remove as much moisture as possible; set aside. Blend together the cream cheese, seasonings and chives or scallion. Add cucumber and combine well but do not overmix. Spread on bread and cut into finger-sized open sandwiches.

To serve, decorate the tops of sandwiches with petals of various edible flowers, combining colors and shapes to suit your palate and your fancy. Makes 8 servings.

Approximate nutrition analysis per serving: 135 calories, 5 grams total fat, 3.5 grams saturated fat, 15 milligrams cholesterol, 540 milligrams sodium.*

Carrot Slaw with Rose Petals

(From "Edible Flowers" by Cathy Barash)

This recipe has been modified by using low-fat mayonnaise.

4 large carrots, grated
1 small zucchini, grated (optional)
1/2 cup raisins
1/4 cup low-fat mayonnaise
1 teaspoon celery seed
1 tablespoon balsamic vinegar or other herbed vinegar
rose petals
lettuce

Mix all ingredients except rose petals together. For best flavor, refrigerate for at least several hours before serving. Serve on a bed of rose petals atop a bed of dark green or red leaf lettuce. Cream-colored roses look especially elegant. Spoon a small amount of slaw onto a rose petal, pop into your mouth and enjoy.

Serves 4

Approximate nutrition analysis per serving: 160 calories, 5 grams fat, .5 grams saturated fat, no cholesterol, 140 milligrams sodium.*

Where to buy cut edible flowers

Nalo Farms, Waimanalo, 259-7698
Strawberry Connection, Honolulu, 842-0278
R. Field Wine Co., Ward Center, 596-9463

Where to buy edible flower plants

Nalo Farms, 259-7698
Lyon Arboretum, 988-7378
Eagle Hardware, 676-8381
Wal-Mart, Mililani-623-6744, Waipahu-688-0066

Range in prices

Cut flowers: $4.25 to $11 for a half-tray (25 to 65 count)
Plants: $1.19 to approximately $5


The Related Story:

Edible Flowers

Edible Flower Recipes



Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Community] [Info] [Stylebook] [Feedback]