Monday, June 2, 2008

Violet Recipes

Common Blue Violet
Viola sororia
photo taken May 24, 2008 on Wild Edibles Walk

This common flower is widely used in cooking. There are many violet recipes out on the web, but I'm only sharing Candied Violets because the guide on the walk, Heather, mentioned them as a perfect Mother's Day gift. I found several recipes and this one is the purest:
  • Beat some egg whites lightly (one egg white to ±30 violets)
  • Brush eggwhite on both sides of each violet, then sprinkle the back of each violet heavily with fine granular sugar (put regular sugar in a blender to make "fine").
  • Lightly sprinkle the front of each violet with the fine sugar.
  • Lay the violets face up on wax paper for about one hour or until stiff enough to move to a clean piece of wax paper.
  • Let the violets dry in a warm well ventilated room / place for as long as you can stand it (or up to two (2) weeks). 
You can use these candied violets to decorate cakes, puddings, summer desserts, and even martinis! Be very gentle when you make them so that you don't smoosh the petals.

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  1. I have had these, but have never made them myself.

    I used to often put the flowers (uncandied) in salads when I had company, but I don't have company often any more.

  2. Candied Violets always look so yummy on cakes. Thanks for the recipe. MB

  3. Beautiful capture.Great post.

    Later today I'll post some flowers from Alnwick Gardens.

    Thanks for visiting my blog and your kind comments.

  4. Thanks for dropping by my place. First time here, what an unusal blog. So many photos of so many interesting things. Have a great day.

  5. Hmmmm, I knew kudzu was edible, but I didn't know violets were! Interesting post and beautiful photo.

  6. What a neat post this is... I've missed so many post of late but I'm back now :O)

  7. I had no idea these were edible. The photo is lovely, especially the subtle colors and delicate markings of the violets. These I know we have.


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