Friday, August 10, 2012

import blog herbs borage

Blog EntryOct 23, '07 1:23 PM
for everyone

Entry for June 21, 2007 Food Fridays study of Borage
magnify
Borage has always been one of my most favorite herbs to grow. It is a beautiful plant, the flowers are lovely, attract bees to your garden, and are also edible. I like to float the flowers in lemonade, or champaign. The are also wonderful in your fresh garden salad.
Study on borage as searched on the web:
http://en.wikipedia.org/wiki/Borage
http://botanical.com/botanical/mgmh/b/borage66.html
http://www.gardenguides.com/plants/find-plant.asp?q=Borage
Recipes with borage:
http://www.herb.co.za/herbal/borage-recipes.htm this is a great site, lots of goodies
Borage-Flavored Lemonade
1/4 cup of lemon juice
2-3 tablespoons of sugar
3-4 medium-sized borage leaves
2 cups water

Put all ingredients in a blender and blend for approximately 30 seconds. Strain into a tall glass, and garnish with borage flowers.

Borage & Cucumbers
3 large cucumbers
1/2 pint sour cream
2 tablespoons rice vinegar
1/2 teaspoon celery seed
1/4 cup chopped green onion
1 teaspoon sugar
salt and pepper to taste
1/4 cup fresh, young borage leaves (chopped finely)

Slice the cucumbers thinly. Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels. Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly. Garnish with borage blossoms. Chill for one hour before serving.
from here: http://www.gardensablaze.com/HerbBorageRec.htm

I found this one by Mario on Food Network

Borage Fritters: Frittelle di Borragine
Recipe copyright 2000, Mario Batali. All rights reserved.
Show: Molto Mario
Episode: Potato Donuts 2 eggs
1/2 cup flour
2 teaspoons baking powder
1 cup cold water
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
1 bunch borage, cut into strips
1 liter extra-virgin olive oil, for frying

In a medium-sized bowl, combine the eggs, flour, baking powder, water, cheese and a pinch each of salt and pepper and whisk well to combine. Cover and rest for at least 2 hours. In a tall-sided, heavy-bottomed pot, heat the olive oil to 350 degrees F. Stir the borage into the batter. Drop by tablespoonfuls into the hot oil and fry until golden brown. Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Sprinkle with salt and serve immediately.
Following recipe would be beautiful and tasty for a summer afternoon:

DAY LILLY BLOSSOMS STUFFED WITH
CHICKEN SALAD

6 open day lilly blossoms
2 1/2 c. cooked chicken breast meat, chopped
25 seedless grapes, cut in quarters
1 slice green sweet onion, diced
1/2 stalk celery, diced
3/4 c. mayonnaise
2 tbsp. fresh chopped parsley
2 tbsp. fresh chopped French tarragon
6 borage flowers
Fresh ground pepper to taste

Wash day lilly blossoms and remove stamen (be sure to use Hemerocallis fulva - the orange day lillies seen growing wildly, as members of the Lilium family are not edible). Choose only perfect blossoms! Mix chicken, grapes, celery, onion, mayonnaise, parsley, tarragon and pepper together in bowl. Stuff chicken salad into blossoms and top each with a borage flower.

Was found here: http://www.cooks.com/rec/view/0,1739,158185-243202,00.html

Fresh as a Daisy Angel Food Cake

Join our community and add your own photos!
Add your own image!

Fresh-as-a-Daisy Angel Food Cake For a shortcut to this impressive dessert, start with a purchased angel food cake mix. Prepare according to package directions, adding the orange flower water and chopped edible flowers to the batter before baking. 1-1/2 cups egg whites (10 to 12 large)
1-1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1-1/2 teaspoons cream of tartar
1 teaspoon orange flower water or orange extract
1 cup granulated sugar
1 cup chopped edible flowers or 1/2 cup dried edible flower confetti*
2 tablespoons light-colored corn syrup
1/2 teaspoon orange flower water or orange extract
4 cups sifted powdered sugar
2 tablespoons orange juice
1 to 2 tablespoons hot water
3 cups edible flowers. Edible flowers, such as calendula, borage, comfrey, dianthus, and lavender 1. In an extra-large mixing bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1-1/2 cups powdered sugar and flour together 3 times; set aside. 2. Preheat oven to 350F. Add cream of tartar and the 1 teaspoon orange flower water or orange extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). 3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths, along with chopped edible flowers. Pour into an ungreased 10-inch tube pan. Gently cut through batter with a narrow metal spatula or knife to remove large air pockets. 4. Bake on the lowest rack of the oven for 40 to 45 minutes or until top of cake springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Using a narrow metal spatula, loosen sides of cake from pan; remove cake. 5. To frost cake, lightly brush off any excess crumbs. Place cake on wire rack over a 15x10x1-inch baking pan. Use a spoon or ladle to pour Orange Flower Icing over cake to cover the cake completely. Let stand 20 minutes. Repeat with a second layer of icing. Let dry 20 minutes. Repeat with a third layer of icing. If necessary, reuse the icing that has dripped on the pan, straining it to remove crumbs. Let icing dry completely. Place edible flowers in a circle around bottom edge of cake. If desired, place English daisies or other edible flowers in a tiny vase in center hole of cake. Makes 12 servings. Orange Flower Icing In a large mixing bowl combine corn syrup and the 1/2 teaspoon orange flower water or orange extract. Stir in 2 cups of the sifted powdered sugar and orange juice. Stir in remaining 2 cups powdered sugar and enough of the hot water to make an icing of drizzling consistency. Makes 1-1/2 cups icing. Dried Edible Flower Confetti For a more colorful effect in the cake, use dried flower confetti. Spread 3 cups edible flower petals in a single layer on two 15x10x1-inch baking pans or cookie sheets. (Nasturtiums tend to darken and brown when dried, so you might want to avoid using them in the dried confetti.) Let stand 2 to 3 days until completely dry, stirring occasionally to help the drying process. Snip the dried flower petals into small pieces and measure 1/2 cup to use in the cake. Store remaining in an airtight container in a cool, dark place. Make-Ahead Tip: Up to 1 month ahead, make, bake, and cool cake as directed. Do not frost. Place cooled cake in a large freezer bag and freeze. Before serving, thaw at room temperature for several hours. Frost as directed.
found here: http://www.gardenguides.com/how-to/recipes/cakes/daisyangelfoodcake.asp

Found interesting reading about borage here: http://www.suite101.com/article.cfm/landscaping_herbs/116963/1
Borage has a long history as food and

medicine. Pluck the flower by its beak. It will come off whole, looks like star of Bethlehem. This flower works well in salads as well as deserts. Float them on champagne (more).
Salad below left with borage blossoms, day lily florets, pansies, calendula petals and carnations.


I hope you will try borage if you haven't already. If you have it in your garden, please share your favorite recipes in comments

LinkWithin

Related Posts with Thumbnails