Recipes for brownies, stuffed squash blossoms using edible flowers

Here are some recipes to try that feature flowers as ingredients.

Lavender-Cheesecake Brownies

One way to cook with flowers is to add them to your favourite baking recipes. Lavender is more than a decoration on these delicious brownies.

• 90 ml (6 tbsp) unsalted butter
• 125 g (4 oz) bittersweet chocolate, roughly chopped
• 30 ml (2 tbsp) dried lavender flowers
• 150 ml (2/3 cup) sugar
• 2 large eggs, room temperature
• 125 ml (1/2 cup) all-purpose flour
• 15 ml (1 tbsp) cocoa powder
• 5 ml (1 tsp) vanilla extract
• 125 ml (1/2 cup) chocolate chips

Top layer

• 250 g (8 oz) cream cheese
• 1 large egg yolk
• 15 ml (1 tbsp) flour
• 75 ml (5 tbsp) sugar
• Few drops of vanilla extract
• 15 ml (1 tbsp) dried lavender

Heat oven to 180 C (350 F).

Line a 20-cm (8-inch) square pan with 2 strips of foil or parchment, crossing them at right angles to create overhanging tabs on all four sides. Butter and flour the paper.

In a medium pot over low heat, melt butter, then add roughly chopped chocolate and lavender, barely melting together.

Remove from heat; stir in sugar, then eggs, then flour, then cocoa powder. Mix smoothly for one full minute. Then stir in vanilla and chocolate chips.

Scrape batter into prepared pan and spread evenly.

Top layer: In a medium bowl or food processor, beat together cream cheese, egg yolk, flour, sugar and vanilla. Add most of the dried lavender, saving a few pinches. Gently pour cream cheese mixture smoothly over uncooked chocolate batter. Sprinkle with remaining lavender flowers.

Bake for 35 to 40 minutes maximum. The middle will just be set and the top should still look glossy.

Let cool completely or chill in fridge before lifting out of pan using the tabs. Cut into squares. These can be served immediately or wrapped individually and frozen for 1 month.

Makes 16 squares.

Source: Lynda Dowling, Happy Valley Lavender and Herb Farm, Victoria (www.happyvalleylavender.com).

—

Stuffed Squash Blossoms

Squash blossoms have a sweet nectar flavour and the larger ones make great receptacles for this cheese and mushroom stuffing. Impress guests by serving them as an appetizer or side dish.

Batter

• 250 ml (1 cup) flour
• 125 ml (1/2 cup) cornstarch
• 2 ml (1/2 tsp) salt
• 250 ml (1 cup) fat-free chilled milk, beer or water (approx)

Stuffing

• 50 ml (1/4 cup) ricotta cheese
• 1 garlic clove, minced or pressed
• 1 ml (1/4 tsp) each salt and pepper
• 30 ml (2 tbsp) finely chopped mushrooms (optional)
• 15 ml (1 tbsp) finely chopped fresh basil or parsley
• 16 large squash blossoms, washed (stamens removed if male blossoms)
• Salt and pepper, to taste
• Oil of choice, for frying

Batter: Sift together dry ingredients, then whisk in cold milk until smooth. Cover and set in refrigerator for 30 minutes. More liquid can be added if the mixture is too thick.

Meanwhile, prepare stuffing. In a bowl, combine ricotta cheese, garlic, salt, pepper, mushrooms (if using) and herbs. Open blossoms and spoon about 15 ml (1 tbsp) of the mixture into the centre of each. Avoid overfilling blossoms. Twist top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

Pour oil into a skillet to a depth of 1 cm (1/2 inch). Heat over high until a small cube of bread dropped into oil turns golden brown within seconds.

Briefly dip each stuffed blossom into batter, then carefully place in hot oil. Cook until golden on all sides, about 3 minutes total. Transfer with a slotted utensil to paper towels to drain briefly and serve immediately.

Makes 16 pieces.

Source: Caroline Ffrench, Cookstown Greens, Cookstown, Ont. (www.cookstowngreens.com).

—

Crystallized Flowers

Imagine eating sugared flowers as a snack. They also make beautiful decorations on baked goods.

Use any small edible flowers – violets, Johnny-jump-ups, lilac florets, borage (star flowers) or rose and pansy petals, for example.

• Small edible flowers
• 1 egg white
• Superfine (caster) sugar

Combine egg white with a few drops of water and beat until it shows a few bubbles.

In a shallow dish, place some superfine sugar. Using a small paint brush, gently paint flower all over with egg white. Then, holding flower or petal over sugar dish, gently sprinkle sugar evenly on both sides.

Place flowers on wax paper to dry completely. This could take 24 hours or more depending on the humidity. They can then be stored in airtight containers until ready to use. (The colour of the petals may fade the longer they are stored.)

Source: Caroline Ffrench, Cookstown Greens, Cookstown, Ont. (www.cookstowngreens.com).