Violet Panna Cotta with Sugared Violets
This violet panna cotta is brimming with freshly licked violets and topped with a crown of sugared violets as a garnish.
Floral Cold Brew White Tea with Fresh Violets
This floral cold brew white tea with fresh violets is the lightest of my botanical cold brew series. White tea is naturally lite, calm and has an almost honeyed sweetness. This tea combines beautifully with the light, floral (and very distinctive) flavor of foraged violets. No need for heat here; all of the flavor intensifies…
How to Make Sugared Violets
Wild violet season is a fleeting moment, occurring thru late April thru early May, this preservation technique crystallizes the flowers in a sugary coating, saving them for just a bit longer. Sugar coating is another classic preparation of freshly picked wild violet flowers. This technique takes time to dry, so if you are making these…
Violet Simple Syrup
Violets bloom in late April thru early May and are not only one of the first signs of spring, but also one of the first foraged ingredients I gather here in the Hudson Valley. This violet simple syrup captures the floral essence of violet flowers distinct flavor. I use this in everything from violet lemonade…
Violet Jelly Recipe – Homemade Floral Jelly with Fresh Wild Violets
Some recipes earn their place not because they are complicated or clever but because they are deeply, quietly satisfying to make. Violet jelly is one of those. A handful of freshly picked flowers steeped in hot water until the liquid turns an impossible shade of indigo, then cooked down with sugar into something sweet and…
Chamomile Madeleines with Honey
These chamomile madeleines are light, tender, and softly floral, sweetened with honey for a warm, rounded finish. Chamomile flowers are infused into the batter, giving the cakes a gentle aroma rather than a strong herbal flavor. They’re simple, unfussy, and meant to be enjoyed slowly – ideally with tea, in the afternoon, or as a…
Fried Squash Blossoms Stuffed with Honey Mascarpone
My significant other recently brought home a pint of fresh squash blossoms from the YMCA farm stand (Kingston, NY). Dinner was already planned but with a short shelf life and ideas flowing I created this dessert recipe with slightly sweetened mascarpone cheese and a crisp fried rice flour coating to bring out the sweet, melony…
Apricot Fruit and Chamomile Infused Custard Clafoutis
A summertime indulgence, filled with fresh fruit and flavors of fragrant vanilla and calming chamomile, this clafoutis dessert is a French country classic! Bake this up tonight for a simple and sweet ending to a summer meal. Click thru to try this inspired dessert tonight….
Wild Violet Recipes – Jelly, Sugared Flowers, Ice Cream and More
Wild violets burst open in early spring and exhibit varying shades of white to deep purple. I have always eagerly awaited this moment, I love using wild violets in recipes in my kitchen! Violets are edible picked right from the stem and have a musky, floral taste with a sweet kick at the end. Some…
Rose White Chocolate Cookies with Raspberries
These rose white chocolate cookies are buttery, softly floral, and dotted with creamy white chocolate and freeze-dried raspberries for contrast. The rose adds a gentle aroma, while the raspberries bring little pops of tartness that keep the cookies balanced and bright. Shaped into hearts, they feel thoughtful and giftable, but the flavor combination is timeless…
Rose and Cardamom Bourbon Old Fashioned Cocktail
What to mix into Bourbon Whiskey for a Warming Cocktail? Cardamom of course! This Rose and Bourbon Old Fashioned Cocktail is floral, spicy and deeply satisfying. The subtle heating notes of the cardamom spice complement the complexities found in bourbon beautifully. Bourbon Whiskey is in itself a warming sipper, heating the throat as it goes…