Flowers go beyond the vase to the plate
Between strawberry shortcakes, peach cobblers and cold pitchers of sangria, summer, you are so good to us.
But as eye-catching as a blueberry trifle is, we’ve got a new hostess trick up our sleeve--the dreamy calendula (marigold) cake from the new book Cooking with Flowers. Hint: It involves Greek yogurt, lemon zest and, of course, colorful petals.
Even if you don’t have any upcoming soirees that require jaw-dropping desserts, the book is full of inspiring ideas for everyday meals (hibiscus fried rice coming right up) and heart-quickening photos (you’ll die over the tulip ice-cream bowls). And the recipe range--including salads, pastas, pastries, butters, jellies, syrups, dressings, cocktails and sorbets--is pretty impressive.
Here’s the thing, though: Snacking on a geranium doesn’t come naturally to most folks. So author and confectioner Miche Bacher (the brains behind Mali B Sweets on the North Fork) included step-by-step instructions for choosing the right blooms and cleaning and storing them properly.
The credit for the orchid-and-beef salad, however, will go to you.