“There is a time
in the last few days of Summer
when the ripeness of Autumn
fills the air.”
~ Rudolfo Anaya
Fall Into Chrysanthemums
flowers
Lilac, Sugar, Sugar
What’s Cooking in Gail’s Kitchen? Equal Measures: Lilac, Sugar, Sugar! Here’s a way to capture the essence of an early Spring morning. By infusing lilacs into ordinary table sugar, any bakery item or tea beverage can be transformed into an European delight. The unique floral flavor of lilacs is amazing paired with lemon citrus or wild berries. Think scones, muffins, cookies, and ice cream. Or what about an aromatic herbal infusion to iced tea? I like mine fizzy with lemonade and sparkling water. How refreshing! In any event, the possibilities are endless. The next time the lilac blossoms come around, get picking. Your taste buds will thank you.
LILAC, SUGAR, SUGAR
Ingredients:
2/3 cup sugar
1/2 cup lilac petals
Instructions:
Rinse lilac flowers under running water. Let dry. Remove blossoms from stem with scissors. Discard stems. Alternate layers of sugar and lilac petals in a jar. Close lid. Place the jar in a dry dark cabinet. Every day, gently shake the jar to mix the sugar and break up any clumps. After one week, sift the sugar to separate the dried petals from the flavored sugar. Crush the petals or discard them. Spread the lilac sugar on a parchment paper-lined baking sheet to dry one week longer. Transfer lilac sugar to an airtight container for storage.
Mastering Survival
“A weed is a plant that has mastered
every survival skill except for
learning how to grow in rows.”
~ Doug Larson
Come In: We’re Open
“Love is flower-like;
Friendship is like a
sheltering tree.”
~ Samuel Taylor Coleridge
The Seeds of Humanity
“By cultivating the beautiful,
we scatter the seeds of
heavenly flowers; as by
doing good, we cultivate
those that belong to humanity.”
~ Robert A. Heinlein
Eating My Way Through the Alphabet; Letter V
What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?
VIOLET CROSTINI
Ingredients:
2-4 slices sesame bread, toasted
4 tablespoons Norwegian Jarlsberg Cheese Spread*
1 cup mixed salad greens
2 tablespoons violet petals
2 chive blossoms, stems removed
2 tablespoons lemon olive oil
2-4 sprigs lemon thyme
Instructions:
Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme.
* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe.
Laughter is Everywhere
“The Earth laughs in flowers.”
~ Ralph Waldo Emerson
The Color of Romance
“Ah…romance to me
is spontaneity.
It’s not diamond earrings;
it’s a bunch of daffodils
that’s freshly picked
from the field.”
~ Kate Winslet
The Season of Singing Has Come
“See! The Winter is past;
the rains are over and gone.
Flowers appear on the Earth;
the season of singing has come…”
~ Song of Solomon 2:11-12
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