Here is a post I made just now on tumblr... it has some recipes about edible flowers for Bealtaine!Edible Flowers for Bealtaine
Not only can you eat flowers, you can make desserts with them. Check out your local farmers market or fancy organic shop for these little known treats. Look for pansies or violas, organic or without pesticides. Here are some fun recipes that will make you feel like Queen of the Fae!
Crystallized Edible Flowers -
This great-for-Bealtain treat is the perfect garnish to any Bealtaine dessert. Sugar cookies, strawberry shortcake, lemon cheesecake, etc. They will all feel more magical with a crystallized edible flower on top! These are also great offerings for the Fae!
From the website
whatscookingamerica.net/EllenEaston/Crystallized_CandyFlowers.htmRecipe by Ellen Easton and Linda Stradley
Ingredients -
Fresh Edible Flowers
1 egg white, room temperature (use pasteurized eggs) or powdered egg whites or meringue powder
Superfine sugar**
** Either purchased superfine sugar or made in a blender, by hand in a mortal and pestle or food processor (just blend regular sugar until extra-fine)
Supplies Needed -
Paper Towels to dry flowers
2 small shallow bowls
Small tweezers (optional)
Small fine-tipped paint brush
Wire rack covered with waxed paper
Washing Flowers: Carefully and gently wash (under slow running cool water) and completely dry the flowers or petals. Place washed flowers on paper towels to dry, gently blot the flowers if necessary to remove excess water.
Egg White Mixture: Beat the egg white in a small bowl until slightly foamy, if necessary add a few drops of water to make the white easy to spread. You want to completely break the albumen down so you don't get any jelly-like clumps on your flowers, just a smooth coat of white. If using powdered egg whites or meringue powder, in a small bowl, combine powdered egg whites or meringue powder with water, using the amounts shown on the containers.
Painting the Flowers: Holding a flower or petal in one hand (tweezers help here), dip a small paint brush into the egg white. With the other hand, gently paint each flower or petal individually with beaten the egg white. Start by coating the back-side of the petals, then turn over and coat the top-side of the petals. Cover the flower or petal completely, but not excessively.
When thoroughly coated with egg white, hold the flower or petal over the sugar dish and gently sprinkle with superfine sugar evenly all over on both sides. If the sugar is absorbed after a few minutes, sprinkle again. Gently shake off any excess sugar.
Drying the Flowers: Place the coated flowers or petals on wax paper on a wire rack to dry. Let dry at room temperature (this could take 12 to 36 hours).
Repeat process with the remaining flowers or petals.
To test for dryness, check the base of the bloom and the heart of the flower to make sure they have no moisture. Flowers are completely dry when stiff and brittle to the touch. To speed-up drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
Storing the Flowers: Store the flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use. This crystallized/candied flowers can last up to one (1) year if properly stored.
Edible Flowers make a great garnish to add to these recipes as well!
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Lavender (food-grade, organic/no pesticide) can be used in foods as well, try Meyer Lemonade infused with mint leaves and lavender.
Lavender simple syrup is a great addition to any dessert or drink, especially iced green tea, or earl grey tea lattes! Put one cup water in a pot and add some lavender buds. Simmer until they are infused in the water then strain out the buds. Boil the 1 cup water, take off the heat and add in 1 cup sugar, stir until dissolved. Add 2 or 3 drops blue food coloring and 1 drop red (keep 3 – 1 ratio if you need more color) to make the water lavender colored. Let cool and bottle in a glass container.
Try adding the lavender syrup to ice cream! Maybe green tea ice-cream, or even just plain vanilla. Add honey and edible flowers too for a truly decadent Bealtaine dessert.
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