Candied Violets
hi, 
here is a wonderful site for edible flower recipes: 
http://homecooking.about.com/library/weekly/aa052598b.htm 
 
 
you should also be careful about serving flowers to people with allergies. 
 
i make a lemon cake with candied violets on the top. it is beautiful and 
really looks like spring. 
 
 
violets 
1 extra-large egg white, at room temperature 
water 
superfine sugar 
a small paint brush 
 
in a small bowl, combine the egg white with a few drops of water and whisk 
lightly until the white just shows a few bubbles. place the sugar in a 
shallow dish. if you just have granulated sugar, put the sugar (1/2 cup at 
a time) into a blender and whirl until the sugar is broken into smaller 
crystals. 
 
holding a flower or petal in one hand, dip a paint brush into the egg 
white with the other and gently paint the flower. cover the flower or 
petal completely but not too generously. holding the flower or petal over 
the sugar dish, gently sprinkle sugar evenly all over on all sides. turn 
the flower so excess sugar falls off. it is not necessary to shake it. 
place the violet on waxed paper to dry. continue with the rest of the 
flowers. let the flowers dry completely; they should be free of moisture. 
it is dry where i live so this happens when i leave them out overnight on 
the counter. in a more humid environment you can place the candied flowers 
in an oven with a pilot light overnight, or in an oven set at 150 degrees 
to 200 degrees f with the door ajar for a few hours. store the dried, 
candied flowers in airtight containers until ready to use. they will keep 
for as long as a year. from: "laura h" <kat.lo...@verizon.net> 
 
-- 
(ID: 11819) Mirror: rec.food.recipes: Tue, Jul 15, 2003


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