Rose Blossom Punch
This punch looks stunning in a clear punch bowl. A rose filled block of ice floating in the punch keeps it chilled.
3 Pink unsprayed roses rinsed
8 cups sparkling dry white wine, chilled
8 cups Kirsch
1 to 2 Tblsp. rosewater
The day before, prepare the rose filled ice block.
To make punch, combine wine, Kirsch, and rosewater in a wide punch bowl. Place rose filled ice in the center of the bowl. Float petals and leaves on top of the punch. Serve in long stemmed wineglasses.
serves 16
3 Pink unsprayed roses rinsed
8 cups sparkling dry white wine, chilled
8 cups Kirsch
1 to 2 Tblsp. rosewater
The day before, prepare the rose filled ice block.
To make punch, combine wine, Kirsch, and rosewater in a wide punch bowl. Place rose filled ice in the center of the bowl. Float petals and leaves on top of the punch. Serve in long stemmed wineglasses.
serves 16
Baby squash with Nasturtium Butter
1. 1/2 lbs baby squash or zucchini
6 tblsp. unsalted butter
2 tsp. finely chopped shallot
3 tblsp. unsprayed fresh nasturtium leaves rinsed, patted dry and chopped
3 tblsp. unsprayed fresh nasturtium blossoms, rinsed patted dry and chopped
1 teaspoon white wine vinegar
salt pepper
Fresh nasturtium blossoms and leaves
Place squash in a steamer basket and steam 3-6 min until tender. Melt the butter in a skillet, add shallot, and saute until softened. Stir in chopped nasturtium leaves and blossoms and vinegar and simmer over low heat stirring for about 1 minute. Season with salt and pepper. (nasturtiums have a peppery taste, so add pepper sparingly)Add warm steamed squash to skillet and toss to coat well with nasturtium butter.
To serve, place on a large platter and garnish with whole fresh
nasturtium blossoms and leaves.
lavender Shortbread
3 Tbsp. fresh organic Lavender flowers
1 1/2 Tbsp. dried organic Lavender flowers
1 cup butter
1/4 cup (scant) cornstarch
1/2 cup icing sugar
1. 1/2 cups flour
1 Tbsp. Lavender "Tea"*
(extra Lavender or substitute: see footnote)
Set oven at 325° F.
Use food processor to blend chilled butter (not room temperature) plus Lavender flowers, icing sugar & cornstarch.
Add half the flour amount and Lavender tea*. Pulse gently until roughly cut into a crumblyî texture. Blend in remainder of flour until it balls into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 30 MINUTES.
Cut into 1/2 inch rings, bake on ungreased cookie sheet until just golden on the bottom. Aprox 20 minutes. Cool before handling. Makes aprox 30. Store in tight tin.
*brewed lavender tea with lavender oil
3 Tbsp. fresh organic Lavender flowers
1 1/2 Tbsp. dried organic Lavender flowers
1 cup butter
1/4 cup (scant) cornstarch
1/2 cup icing sugar
1. 1/2 cups flour
1 Tbsp. Lavender "Tea"*
(extra Lavender or substitute: see footnote)
Set oven at 325° F.
Use food processor to blend chilled butter (not room temperature) plus Lavender flowers, icing sugar & cornstarch.
Add half the flour amount and Lavender tea*. Pulse gently until roughly cut into a crumblyî texture. Blend in remainder of flour until it balls into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 30 MINUTES.
Cut into 1/2 inch rings, bake on ungreased cookie sheet until just golden on the bottom. Aprox 20 minutes. Cool before handling. Makes aprox 30. Store in tight tin.
*brewed lavender tea with lavender oil
Lavender Lemonade Makes: 6 cups
- 1 cup sugar
- 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
- 1 cup freshly squeezed lemon juice, strained
- Ice cubes
- Lavender sprigs for garnish
- Combine sugar with 2 1/2 cups water in a medium pan.
- Bring to a boil over medium heat, stirring to dissolve the sugar.
- Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
- Pour into tall glasses half-filled with ice or refrigerate until ready to use.
BELTANE MARIGOLD CUSTARD
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
whipped cream
Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals.
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
whipped cream
Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals.
New Potatoes with dill
New Potatoes are a springtime tradition. The visual appeal of their lovely pinkish color and their egg like shape, as well as their overall deliciousness are perfect for a spring time meal.
2 pounds small red new potatoes
2 tblsp olive oil
sea salt 2 tblsp. snipped fresh dill
preheat oven to 350*
Place potatoes in a 8" square baking dish. Drizzle with half of the olive oil and toss to coat. Sprinkle with sea salt to taste and drizzle again with the remaining olive oil.
Bake, stirring once or twice until potatoes are tender inside and crisp outside.- about 1 1/2 hours. Remove the potatoes and sprinkle with fresh dill. Serve hot.
2 pounds small red new potatoes
2 tblsp olive oil
sea salt 2 tblsp. snipped fresh dill
preheat oven to 350*
Place potatoes in a 8" square baking dish. Drizzle with half of the olive oil and toss to coat. Sprinkle with sea salt to taste and drizzle again with the remaining olive oil.
Bake, stirring once or twice until potatoes are tender inside and crisp outside.- about 1 1/2 hours. Remove the potatoes and sprinkle with fresh dill. Serve hot.
Scented Geranium lemonade
1/2 cup sugar
3/4 cup freshly squeezed lemon juice
6 cups water
8 rose scented geranium leaves
Bring the sugar and 2 cups of water to a boil in a small saucepan. Add the rose scented geranium, cover and remove from the heat. Let the syrup steep for at least 30 minutes. Strain the syrup into a pitcher. Stir in 1/2 cup lemon juice and the remaining 4 cups water. Taste and add more lemon if necessary. Refrigerate until chilled. Makes 1 1/2 quarts.
3/4 cup freshly squeezed lemon juice
6 cups water
8 rose scented geranium leaves
Bring the sugar and 2 cups of water to a boil in a small saucepan. Add the rose scented geranium, cover and remove from the heat. Let the syrup steep for at least 30 minutes. Strain the syrup into a pitcher. Stir in 1/2 cup lemon juice and the remaining 4 cups water. Taste and add more lemon if necessary. Refrigerate until chilled. Makes 1 1/2 quarts.
Horseradish Dill Dip
1 cup sour cream
1/2 tsp salt
1/4 cup chopped fresh dil
l1/2 tsp winter savory
3 tbsp bottled horseradish
chips for serving
Mix all ingredients and chill for 2 hours or more.
1/2 tsp salt
1/4 cup chopped fresh dil
l1/2 tsp winter savory
3 tbsp bottled horseradish
chips for serving
Mix all ingredients and chill for 2 hours or more.
Spiced Herbed nuts
3 tbsp unsalted butter
2 tsp kosher salt
1/4 tsp ground cinnamon
1 lb about 3 cups raw unsalted mixed nuts
2 tbsp packed light brown sugar
1 1/2 tsp fresh thyme, chopped
1/4 tsp cayenne pepper
1 tbsp fresh rosemary, chopped
1/4 fresh ground black pepper
Preheat oven to 375 degrees. In a medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine. Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 13 to 15 minutes. Cool in pan on rack. Make up to 3 days ahead and store at room temp in a airtight container.
2 tsp kosher salt
1/4 tsp ground cinnamon
1 lb about 3 cups raw unsalted mixed nuts
2 tbsp packed light brown sugar
1 1/2 tsp fresh thyme, chopped
1/4 tsp cayenne pepper
1 tbsp fresh rosemary, chopped
1/4 fresh ground black pepper
Preheat oven to 375 degrees. In a medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine. Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 13 to 15 minutes. Cool in pan on rack. Make up to 3 days ahead and store at room temp in a airtight container.
