Thursday, August 9, 2012

import blog 2007

Violet recipes
VIOLET TEA
Fresh violet blossoms
Tea can be made from fresh or dried flowers
For fresh, pick flowers in the heat of the day after the dew has evaporated and dry them quickly in a warm airy place. Store in a closed jar.
I like to rinse off the plants with a fine mist from the hose late in the evening before the planned picking the following day. (this is not always possible)
To make tea, merely steep a small amount in freshly boiled water, and enjoy.
Be sure to pick where you are positive no sprays have been
VIOLET 'SPINACH' an Italian dish
Washed leaves of violets
butter
chopped raisins and almonds
Steam washed leaves of violet for 2 to 3 minutes in a pan with a tight lid and a little water. Do not overcook (I like to steam these also)
Serve with butter and a few chopped raisins and almonds for garnish

ROSE VIOLET JELLY
2 cups unsweetened apple juice
1 cup pesticide free violet blossoms-petals pulled from base of the flower washed and patted dry
1/2 fresh lemon-juice of
2 tablespoons rose water
1 package powdered natural fruit pectin
2 cups sugar
In a non reactive pan, bring the apple juice to a boil. Stir in the violet petals and lemon juice. Remove pan from heat; cover and allow to cool with the lid on. Pour the mixture into a covered dish and refrigerate for 24 hours.
Strain the violet petals and discard. Pour mixture into a non reactive pan and add the rose water. Slowly stir in the pectin and bring to full rolling boil, stirring constantly.
Remove pan from heat and pour jelly immediately into sterilized jars within 1/8 inch of rim, then seal with sterilized lids. Cool then store in the refrigerator for up to 2 weeks

LEMON GLAZE AND CANDIED VIOLETS
Fresh baked pound cake
1/4 cup fresh squeezed lemon juice
1/4 cup melted butter
Powdered sugar
Gather pesticide free perfect violet blossoms
egg white
sugar
Bake a refreshing pound cake, using your favorite recipe or mix.
To glaze; beat together the lemon juice and butter and enough powdered sugar to form a thin glaze. Drizzle glaze over your cooled cake. Garnish with fresh candied violet blossoms
Candied violets; Gather perfect blossoms. wash gently in cold water and let dry. dip each violet in whipped egg white and roll in sugar to coat. lay on wax paper to dry.
Above recipes are from my collection. I just found this site online-recipes for a violet festival http://www.gardenguides.com/how-to/recipes/desserts/sacredvioletrecipes.asp

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