Soaking popcorn in milk and cutting blossoms from stems seem unlikely steps to make cupcakes, but Cooking With Flowers uses both to create these dainty desserts.
'Cooking with Flowers' on Serious Eats
Buttery and sweet with notes of toasted corn, these Cooking with Flowers cupcakes are topped with cream cheese frosting and chive blossoms.
Cooking with Flowers blends vibrant nasturtiums with soft, creamy goat cheese for an ice cream that's by turns grassy, peppery, and sweet.
Flowers? In ice cream? Try it. Cooking With Flowers blends tart goat cheese and piquant nasturtiums for a brightly white ice cream flecked with orange.
Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share.
Pouty purses filled with rhubarb and sprinkled with pansy flowers are special Cooking with Flowers treat. They're made with pansy sugar for an added floral undertone.
Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers.
Cooking With Flowers is an eye-popping book of more than 100 recipes featuring edible blossoms in various preparations.
Sure, you've had skillet pancakes, but never one filled with flowers. Cooking with Flowers uses hollyhocks, a hibiscus relative, to fluff up a cherry-studded dessert omelette.