Pansy Flower Recipes
Ranked #127 in Food & Cooking, #2,604 overall
Are Pansies Really Edible?
Yes, pansies are edible and are healthy for you too. Pansies contain Vitamin C and Vitamin A. Pansies will make beautiful colorful garnishes for many vegetable dishes, salads, sandwiches and even desserts. Because of the beautiful and varied colors of the sweet little pansies, they can be matched to just about any tablescape you may want to create for a summer luncheon party or an evening dinner party.
Pansies are from the viola family just as their cousins; the violets, violettas and "johnny jump ups" are too. These are just a few of the many edible flowers that we have on our planet, but they are the ones that we will be sharing recipes about here. Pansies are my favorite because I just love how they look with their little bright, happy, smilin' faces. They are so pretty and cheerful that you can't help but smile when you see them.
Grow a Lovely Flower Garden and Eat It Too
Edible flowers such as pansies were very popular during the Victorian era, but have made a come back as many new cooks have discover the fun of cooking with pansies and the ease of growing them.
I just buy several trays of the little starter plants and then plant them in potting soil in hanging baskets and flower pots. They come in so many beautiful varieties that the only hard part is figuring out which ones I have to leave at the nursery! I plant many of these pots and a few hanging baskets every spring to be sure of a smile every morning, when I see there smilin' faces, and plenty of blossoms to cook with.
The fun things about using pansies to cook with are their vibrant color combinations and their ease of use.You don't need complicated recipes to cook with them. Because they do come in such a variety of beautiful colors, they will liven up any dish they are used in and can even be color coordinated to your food, or your tablescape. Color coordinate hors d'oeuvre garnished with pansies that match the wedding colors at a wedding shower or reception. You can float pansies on soups or in punch bowls, or garnish the top of brie with a few pansy blossoms.
Make pansy ice cubes or freeze in blocks of ice for bowls of punch. All it takes is a little imagination.
Pansies aren't only used as garnishes for food and drinks. They can also be added to appetizers, omelets, soups, salads, pasta, fish, chicken and desserts. Pansies and violets can also be dried for teas to relax with or teas to heal the body. They can be made into lovely flavored vinegars, syrups and liqueurs as well.
What do pansies taste like? I'm glad you asked. They usually have a mild, fresh, sweet flavor and some will taste a bit like wintergreen. The pansy flowers used on desserts can be a real delicious treat. They can also have a more prominent wintergreen taste depending on the variety, and how much you eat (a whole flower tastes stronger than just the petals).
Preparing Fresh Pansy Flowers for Food
Most edible flowers need to have stamens and styles removed before consuming. The pollen has been known to cause an allergic reaction in a small amount of the population who are already prone to allergies. The pollen can also have a bitter flavor and a grainy, fuzzy texture that is not very pleasant to the palate. Plus it looks rather messy to have pollen dust smearing up a white table cloth.
This is the best part....
Pansies are not part of that class of edible flowers as the whole pansy flower may be eaten without any physical discomfort. You can eat the petals, the stem, and the stamen. Again, you can eat the whole flower. With the huge variety of beautiful, bright and colorful varieties to choose from, pansies make an ideal food garnish and food additive.
Pansy Appetizers
Edible Pansy Flower Tip #1
Do not pick any flowers that you find growing on the side of the road. These flowers are toxic from the exposure to carbon monoxide, etc. produced by the cars driving by on the road. There is always the possibility that they have also been sprayed with poisonous herbacides.
Farmhouse Bread Topped with Roquefort, Pears and Pansies
Click here to see more of
Farmhouse Bread Topped with Roquefort, Pears and Pansies
by Artist Nu, Kia
at Allposters.com
Pansy Pear Gorgonzola Bruschetta
- Serves: 10-12 pieces
- Prep Time: 20-25 minutes
- Total Time: 30 minutes
During the summer I like to grill fruit such as pineapple, peaches, nectarines, apricots or plums to add another dimension to the wonderful flavor contrast from the saltiness of the cheese and the deep natural sweet flavor of the fruit.
Ingredients
- 1 loaf hearty multi-grain bread or Baguette
- 3-4 tablespoons olive oil
- 8 oz. soft Gorgonzola
- 5 ripe pears
- Local grown honey to drizzle on pears
- Handful washed and dried pansies
Instructions
1. Preheat oven to 400°
2. Slice bread on the diagonal into 1/2" slices (about 12 - 14 slices). If slices are very large, cut in half. Lay out slices of bread on parchment paper on a cookie sheet . Brush bread with olive oil. Spread cheese on the bread.
3. Slice each pear into 6 slices. Figure 1 pear per slice of bread. You will have to judge by the size of the bread you have chosen to use.
4. Toast bread in oven about 2-3 minutes. Remove toast when toast is golden brown and cheese is beginning to melt and lightly bubbling.
5. Immediately layer pear slices on top of the toasted cheese. Top with a few pansies; drizzle honey over the pears and pansies; sprinkle with a few fresh herbs such as thyme, tiny basil leaves, or marjoram.
6. Serve on a lovely platter as an appetizer or as an accompaniment to a spring salad for a light, but filling spring lunch.
Variation:
Goat cheese may be substituted for the Gorganzola cheese.
Be Aware If Prone to Allergies
Keep in mind not to start eating a huge quantity of flowers right off the bat. Because there are some people prone to allergies it is best to introduce the flowers to your diet a little at a time to see how your body reacts to them. Everyone's body and metabolism is different, and reacts to flowers and herbs differently. Introduce flowers into your diet in small quantities at first, one species at a time. Just like introducing a baby or a cat to a new food, you will want to do the same for a new food like edible flowers; a little at a time. Make yourself a pansy sandwich one day and try a pansy omelate the next to see how to do.
The majority of the population will not have any reaction at all when eating pansies, Johnny-jump-ups and violas, but we don't want to throw caution to the wind for the few numbers that might have allergies. It is a good thing to have this knowledge if you decide to experiment with different flower species.
The people who are prone to allergies or suffer from asthma should be very cautious when eating composite-type flowers such as calendula, chicory, chrysanthemum, daisy, English daisy, tulip, marigold and yucca. The pollen of composite flowers are usually highly allergic and will often cause reactions in sensitive individuals. If you are sensitive to ragweed and hayfever you probably should not experiment with eating composite flowers and should be on alert for possible allergic reaction. Only the petals of these flowers should be eaten and the white tips closest to the stem can be bitter. Check for bitterness and clip off if they are.
Petals Floral Hand Painted Serving Tray with Stand
By Grasslands Road
Pansy Flower Canapes
Rosalind Creasy
- Serves: 6-8
- Prep Time: 30 Minutes
- Total Time: 30 Minutes
Original Recipe came from Rosalind Creasy's book Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping.
I have changed it a bit to suit my taste. You may change it to suit your taste.
Photo from www.herbcompanion.com
Ingredients
- 1/4 c. dill
- 1/4 c. chives
- 1 lb. (2 8-oz. packages) softened cream cheese
- 3 Tablespoons Hellman's or BestFoods mayonnaise - do not use Miracle Whip
- 1/2 teaspoon milk if needed
- 2 large loaves rustic style multi-grain unsliced bread
- 4-5 dozen organic fresh pansy flowers*
- Herb leaves**
Instructions
1. In a mixing bowl, add the dill, chives and 3 tablespoons of mayo to the cream cheese and mix until smooth. If the mixture is too thick, add a little milk; a 1/2 teaspoon at a time, until the desired consistency.
2. Trim the crusts off the bread and cut it into slices 1/3 inch thick; whole grain crackers may be substituted.
3. Cut the slices into large squares or rectangle fingers about 3"x3" for the squares and for the finger rectangles about 2"x4" inches. (Just divide & cut each slice of bread into equal pieces the width of the bread.)
4. Spread the cream cheese mixture on the bread, approximately 1 tablespoon per square, and arrange the squares on cookie sheets.
5. Cover them lightly with plastic wrap and refrigerate until ready to decorate.
6. Carefully wash the flowers and herbs and gently pat them dry on paper towels. Lay them out on damp paper towels and cover with plastic wrap. Refrigerate until ready to use, but not for more than a few hours or they will wilt.
7. Decorate each canapé square with a pansy another edible flower or two and an herb leaf or two.
8. Re-cover the canapés lightly with plastic wrap and refrigerate until serving time. Do not prepare more than 2 hours ahead or the flowers will wilt and the bread will get soggy.
9. Put a paper doily on decorative trays, place canapés on the tray. Place edible flowers around the canapés for a festive look and serve.
10. Serves 6 to 8 as an appetizer.
Notes:
* Other edible flowers may be combined such as chive blossoms, nasturtium, viola, Johnny-jump-up, borage, broccoli, rose petals, scarlet runner bean, sage flowers, and dill and fennel florets
** Herb Leaves such as parsley, any variety of mint, dill, fennel, any variety of basil, marjoram, oregano, thyme, and any variety of sage leaves.
Canapé Plates
Pansy Omelet
Pansy & Violet Flower Omelet
- Serves: 1
- Prep Time: 5 minutes
- Total Time: 10 minutes
Omelets should always be cooked in a non-stick sauté pan. An 8" omelet pan is the best choice, but any nonstick pan will do as long as it's round and between 6 inches and 10 inches in diameter. Also, you should always use a heat-resistant rubber spatula in a non-stick pan.
Your flowers should be unsprayed, chemical-free flowers from florists, large supermarkets, delicatessens, health food stores, or better yet, just pick them from your own garden.
This recipe is for one omelet. You can make as many as you like by making one at a time or multiply the recipe by the number you need and have several omelet pans cooking at the same time. Just be careful not to brown.
Ingredients
- 2 large organic free-range eggs
- 2 T. unsalted butter
- 1 t. olive oil or canola oil
- 3 T. cream
- 1 T. minced fresh or dried chervil
- Salt & Pepper to taste
- A few handfuls of edible flowers *
Instructions
1. Crack the eggs in a medium bowl, and whisk until yellow.
2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and oil; heat until butter melts.
3. Add cream, salt & pepper, and chervil; whisk like crazy; beating as much air as possible into the eggs until well blended.
4. Once butter is melted, pour in the egg mixture, and turn the heat down to low.
5. Swirl the egg mixture around the pan. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set, lifting cooked egg gently to allow uncooked egg to run underneath and cook. Repeat with the other edges, until there's no liquid left.
7. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
8. Add most of the flowers (reserve some for garnish).
9. Using your spatula, lift one edge of the egg gently, fold it across and over, so that the edges line up. Cook for another minute or so, if necessary, but don't overcook or allow the egg to turn brown.
10. Slide the whole omelet onto a serving plate, put plate in a warm oven to keep while you make the next omelet. Let it cool slightly. Garnish extravagantly with the remaining flowers.
* Any combination of edible flowers may be used such as pansies, violas, violets, marigolds, chive blossoms, nastiriums, lavender, chervil or rose petals.
Serve the omelet with champagne or a champagne French Mimosa.
Calphalon Contemporary Stainless Steel Nonstick 8 Inch Omelette Pan
You need a good omelette pan to make a decent pansy flower omelette.
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Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2
by Calphalon
You need a good non-stick skillet to make a decent omelet. This set is a moderately priced set that will serve the purpose well. It is not the best but they will get the job done and your are getting 2 pans for the price of one!
Click Here for Details:
Contemporary Nonstick 10- and 12-Inch Omelet Pans
Tupperware Quick Shake Container
Tupperware Quick Shake Container, Red
These Tupperware bottles are fabulous for mixing scrambled eggs, mixing salad dressings, shaking up a smoothie or a martini. Shaking up your eggs and cream is the easier way to make your perfect omelet. It takes away the chore of whisking! Believe it or not, I also use them to hold a cocktail while sunning at the pool and out sailing or deep sea fishing. They seal so tightly, you can drop them in the water and they don't leak!
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Pansy Salad Recipes
Pansy Spring Salad
- Serves: 4
- Prep Time: 30 min.
- Total Time: 35 min.
With their beautiful array of colors and mild lettuce-like flavor, pansies brighten any dish. Any citrus dressing will accent the walnuts and feta cheese in salad.
Ingredients
- 4 cups washed and torn mixed salad greens
- 2 fresh sprigs of dill
- 2 large fresh curley-leaf parsley leaves
- 6 large basil leaves
- rolled up and thinly sliced julienne style
- Fresh chopped tomatoes
- 1/2 c. chopped chives or 2 chopped scallions
- 1/2 fresh sliced and quartered cucumber
- 1/2 large fresh lemon
- Pinch of salt
- Fresh ground black pepper to taste
- 1 t. olive oil
- 1 cup toasted roughly chopped walnuts
- 3/4 cup crumbled feta
- About two handfuls of fresh pansy flowers
Instructions
1. Toss salad greens and herbs into a large bowl and toss to distribute the herbs among the greens.
2. Slice tomatoes in to wedges then cut each wedge into 2 pieces to make bite-sized pieces.
3. Slice cucumber and cut into quarters to make bite-sized pieces.
3. Chop the chives or scallions and add to salad.
4. Squeeze lemon juice (without the seeds) over the greens and season with salt and pepper. Toss the salad.
5. With a little olive oil in a non-stick skillet, heat the oil to high. Toast the walnuts by continuously shaking the pan until the aroma of toasted walnuts permeate the air. Do not burn the walnuts. Cool on paper towel.
6. Add cooled walnuts and feta cheese to salad and toss well.
7. Divide salad and pansies among four serving plates and serve.
8. A citrus salad dressing may be passed at the table. I prefer a spicy orange salad dressing. Recipe can be found below.
Tips:
1. Never cut lettuce or salad greens with a knife. It bruises the tender greens and makes them wilt faster.
Edible Pansy Flower Tip #2
Remember not to eat any flowers that you buy from the florist unless they are from an local organic florists or farm. Flowers that are not raised on local organic farms have been sprayed with pesticides and herbicides (yes, they are a poison too!).
Handmade Large Festa Viola Bowl
by Fiesta
Click Here to See this Whimsical Artisan Serving-Salad Bowl
Handmade Festa Viola Large Bowl
From Italy
Set of 2 Matte Finish Bamboo Salad Servers
By Core Bamboo
Core Bamboo Set of 2 Matte Finish Bamboo Salad Servers, Violet
This set of 2 violet, matte finish bamboo salad servers are uniquely hand made from organically grown bamboo. The are the perfect accompaniment to the Italian Festa Salad Serving Bowl above.
Click Here to See this elegant whimsical
Core Bamboo Salad Servers
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Salad Dressings
Blood Orange Ginger Salad Dressing
Dressing is also excellent as a marinade for seafood or chicken.
Ingredients
- 1 t. peeled and mashed fresh ginger
- 1 mashed garlic clove
- 1/4 - 1/2 c. extra virgin olive oil
- 1 freshly-squeezed blood orange juice
- 1 freshly squeezed Meyers lemon
- 1-2 t. orange blossom honey
- 1-2 T.white rice wine vinegar
- 1/4 t. soy sauce
- 1 shallot finely minced
- 1/2 t. dijon mustard
- salt and pepper to taste
- 1 T. red chili paste
Instructions
1. Mash ginger and garlic in mortar and pestle with a little salt until mashed into a paste.
2. Add to a medium wooden bowl.
3. Add all remaining ingredients and whisk together until well blended; pour into a serving bowl with a ladle or a salad dressing bottle.
2. Any leftover dressing will keep up to one week in refrigerator.
Tips:
1. Tangerine, mandarin or domestic fresh oranges can be substituted.
2. Only substitute fresh ginger with a high quality dried, ground ginger.
3. Dressing may be shaken in a jar rather than whisked.
4. If you don't want to make your own you can buy quantities on Amazon.
Orange Ginger Salad Dressings
Serve Your Salads on Pretty Salad Plates for Visual Appeal
By Tracy Porter
Pansy Pasta
Floral Homemade Pasta
By Emma Brittan and Sophia Emma Piper-Burket
I have not made this pasta yet. I sold my pasta rolling machine at my garage sale before moving to New York and haven't bought another one yet. Trying to roll out pasta by hand has never been my forte. I can never seem to get it a consistent thickness, thus the pasta rolling machine. I did want to include this here because the pasta looks so beautiful and I'll bet it taste just as good as it looks!
Emma Brittan and Sophia Emma Piper-Burket of the www.kitchencaravan.com are the creators of this lovely eye candy pansy pasta. They originally made their floral homemade pasta using the basic recipe on the package of Bob's Red Mill Flour Semolina. I have added the recipe from the package below. The girls just rolled the pansy flowers into their homemade pasta sheets to make this lovely spring dish. Isn't it gorgeous? I thought so too. I will have to get another pasta rolling machine to give this recipe a try.
Bob's Basic Pasta Recipe
Contributed by Bob's Red Mill Natural Foods
- Serves: 6
Click this link to buy Bob's Red Mill Flour Semolina if you can't find it cheaper where you live.
Ingredients
- 1-1/2 cups Semolina
- 1/2 tsp Sea Salt
- 2 beaten Eggs or 3 beaten Egg Whites
- 2 tb Water
- 2 tb Olive Oil
Instructions
1. Combine semolina and salt, add beaten eggs (or egg whites), water and oil. Mix to make a stiff dough.
2. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
3. On a lightly floured surface roll out to desired thickness and cut as desired.
4. Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes).
5. When making lasagna, no need to boil noodles. Add directly to your recipe.
Pansies Act as a Beautiful Garnish
Edible Pansy Flower Tip #3
Please avoid using non-edible flowers or plants as a garnish. Your guest will assume that because they are eating flowers in their food, all plants and flowers on the plate are edible. It would be a tragety to poison ones guest!
Dessert Decorations
Pansies, johnny-jump-ups, violets, and violas are all related and are often used for decorations on decadent chocolate cakes, cup cakes and wedding cakes. Often the flowers are places on the deserts after washing and are eaten raw like in the cupcakes in the photo shown here on the right, or they are preserved in sugar to be used as edible gourmet cake decorations.Although pansies and their relatives are lovely to eat, please be forewarned to never eat flowers picked from areas that may have been sprayed with insecticides, or to eat flowers that have come from a florist for the same reason.
Photo from The Painted Garden
Many commercial flower growers use poisonous insecticides to protect their crops and do not believe in organic gardening. Only buy from locally grown organic gardeners. It is really best to grow your own pansy flowers, then you are able to harvest as soon as they are ready.Wild violets have a very short life span but if you grow your own, you can have them live longer by dead heading the flowers. My pansies and johnny-jump ups last until the first frost because of the dead heading (removing dead flowers from the plant) process.
Picking flowers to candy for garnishes will also help the plant to produce longer.
Candied Pansies
Violets, roses, in fact all edible flowers may be candied to preserve for a later uses.
Ingredients
- 2 well beaten egg whites
- vanilla extract
- 1 medium small bowl of granulated sugar
- 1 paint brush
Instructions
1. Line a wire rack with parchment paper or wax paper and place on a baking sheet. (The wire rack is not crucial, it just speeds up the drying process.) Place sugar in a shallow bowl.
2. Beat egg whites until frothy; mix a few drops of vanilla into the egg whites.
2. Dip a clean paintbrush in the egg whites and coat the petals evenly, trying not to saturate petals.
3. Hold flower petals over sugar. Using a spoon gently sprinkle sugar on both sides of the flower covering the entire surface. Then place flowers face up on the parchment paper or wax paper to dry.
4. Dry at least 24 hours before storing. Don't try to sugar coat in humid weather. It will not work.
5. Use to decorate cakes, cookies or anything else you like.
6. Extras may be kept in air tight containers layered between parchment paper or wax paper.
Tips:
1. Since violas and violets do not last long, cut at once to make candied violets and store until needed. Pansies can be candied all summer long.
I found this lovely photo and a fabulous recipe for Lemon Supreme Cakes that I have added below for you to try. I am going to try it too. They came from Jacqueline of the Purple Chocolate Home blog.
Garnish Your Cocktails with Fresh Pansies
Photo from Quarry Girl
This drink was created by the pursip at a restaurant called the Saf in London. It is called a violet tonic and is "made with organic gin, french tarragon, pear juice, violet liqueur, lime, fever tree tonic water, with an edible pansy flower plopped on top".
Pansy Glasses
Hand-Painted
Go to the next level and serve your cocktails in pansy glasses then garnish with fresh pansies!
Hand Painted Pansies Champagne Glasses
Exclusive Made to Order By ArtisanStreet
Click here to see the
Artisan Street's Hand Painted Purple & Red Pansies Champagne Glasses
A List of Edible Flowers
- Crimson-Red to Red, Pink and Light Purple Hues of the Bee Balm
- Sky-Blue Borage Flowers
- Bright Orange Calendula Petals
- Deep Purple Flowers Of Chives
- Yellow Petals of Dandelions
- All Colors, Varieties and Hues of Daylilies
- Creamy-Yellow-White Deadnettle (Not Stinging Nettle!)
- Pale Yellow Elder Flower Heads
- All Colors of Hibiscus Flowers (Scarlet-Red have best color for tea)
- All Hues & Shades of Hollyhock Flowers
- White Jasmin Flowers
- Lilac-Blue, Pale Yellow and White Johnny-Jump-Ups
- Medium Purple of Lavender
- Light Purple of the Lilac
- Purple-Pink Common Mallow
- Yellow-Orange, Orange or Red-Orange of Marigolds
- Pale Yellow Mustard Flowers
- Orange, Red or Yellow Nasturtiums
- All Hues and Shades of Pansies
- Red Poppy Or California Poppy Petals
- All Colors of Rose Petals
- Pale-Blue Rosemary Flowers
- Scarlet Runner Bean Scarlet Flower
- Orange-Yellow Squash Blossoms
- Yellow Sunflower Petals
- All Hues & Shades of Tulips
- Deep-Blue to Purple Violets
Books About Edible Flowers
Edible Pansy Flower Tip #4
Pick your flowers in the morning when their water content is at its highest. Then bathe the flowers gently in a water bath. Dry on a paper towel. Roll the flowers in wet newspaper and put in the refrigerator until needed. It is best to use your pansies immediately. They will not keep much longer than a few hours before they begin to wilt. You can try storing the whole flowers in the refrigerator in water overnight, but it isn't always successful.
Dessert Recipes Using Pansies and Violets
Pansy Shortbread Cookies
- Serves: Makes: 8 to 16 wedges
- Prep Time: 30 minutes
- Total Time: 65 minutes
Shortbread are my favorite cookie and with pansy flowers added to the cookie dough for decoration, they make a lovely homemade gift! Put them into a clear glycerin gift bag and present tied up with a lovely lavender or purple bow. Or you can cut your shortbread with round cookie cutters and use Martha Stewart's ideas featured below the Pansy Shortbread recipe to present your fabulous cookie gift.
Ingredients
- 1-1/4 c. all-purpose flour
- 3 T. granulated sugar
- 1/2 c. butter
- 1 T. dried egg whites
- 2 T. water
- 8 to 16 small edible pansies or violets
- Fine sanding sugar
Instructions
1. In a medium mixing bowl combine flour and granulated sugar. Using a pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
2. Pat or roll the dough into a 7- to 8-inch circle on an ungreased cookie sheet. Using your fingers, press to make a scalloped edge. Cut circle into 8 to 16 wedges; do not separate.
3. Bake in a 325 degree F oven for 30 to 35 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet on a wire rack.
4. Combine dried egg whites and water. Brush tops of wedges with egg white mixture. Place pansies on top; brush with more egg mixture. Sprinkle with fine sanding sugar. Bake for 5 minutes more. Transfer to wire racks and cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 8 to 16 wedges.
To Present This As a Gift:You will need a clear glass rectangular plate, scissors, and lavender tulle ribbon.
Choose a clear glass plate, large enough to hold shortbread wedges. Arrange the shortbread on the plate. Cover with plastic wrap. If you wish, cover with pretty paper. Cut a 3-inch-wide strip of tulle ribbon, long enough to wrap around the plate and the shortbread. Tie the ribbon into a bow at the top. Trim the ribbon ends.
To Serve: After the shortbread is arranged on the plate, tuck more fresh edible flowers around the shortbread wedges.
Lemon Supreme Cupcake
By Jacquline
This fabulous recipe for Lemon Cupcakes and this lovely photo came from Jacqueline of the Purple Chocolate Home blog. Do visit her site for more fabulous recipes and for just a great experience. Jacqueline also had a different way of making her candied pansies that you may want to check out too..
Ingredients
- 1 lemon
- 3 c. flour
- 2 t. baking powder
- 1/2 t. salt
- 1 c. milk
- 1 (6-oz.) container lemon yogurt
- 1 t. vanilla
- 1 c. softened butter
- 1-3/4 c. Baker's sugar*
- 3 large eggs
Instructions
1. Heat oven to 350 degrees.
2. Zest the lemon, you should have about 1 tablespoon.
3. In a medium bowl, mix the flour, baking powder and salt.
4. In a small bowl whisk the milk, yogurt and vanilla.
5. In mixer bowl, beat butter and sugar together on medium speed until light and fluffy. Beat in eggs, one at a time, scraping the bowl after each addition and beating well after each addition.
6. On low, beat flour mixture into butter mixture in three additions, alternating with the milk mixture. Beat well and scrape bowl after each addition. Fold in the zest.
7. Spoon into prepared pans - use 2 - 8 inch pans or 18-20 muffins. I used jumbo muffin cups in regular muffin pans and filled about half full. This gave me a taller muffin. I later discarded that muffin cup.
8. Bake 25-30 minutes for the 8 inch pans and 20-25 minutes for the cupcakes, or until toothpick inserted in the center comes out clean. Let cool on a wire rack for 10 minutes and then remove from pan on to the rack to finish cooling.
9. When doing a round cake, cut parchment paper to fit the bottom and don't grease the sides of the pan. When the cake has cooled for 10 minutes, run a sharp knife around the edge of the cake. Your cake comes out perfectly this way, and doesn't dome up in the center.
* Baker's sugar is a finer grain than granulated sugar and gives you a finer crumb in your finished cake, but if you rather you can use regular granulated sugar.
Gift Wrap Your Pansy Shortbread
Jacqueline's Lemon Curd Frosting
Use Jacqueline's frosting on the luscious cupcakes!
Ingredients
- 1/2 c. softened butter
- 1 -10 oz jar Dickinson's Lemon Curd (Jacqueline and I both use this brand)
- 4 c. powdered sugar
- 1-3 T. water
Instructions
Cream all together, adding water as needed until soft and creamy.
Assembly:
1. Remove cupcakes from their cups, split and spread with a little lemon curd.
2. Put halves back together and place in "Wilton Cupcake Wrappers". Jacqueline found these at JoAnn's Fabric, but you can also get them at Amazon (see below). Jacqueline also tried making her own with a 6 1/2 x 6 1/2 inch piece of paper which she pleated over a narrow glass that she had turned over.
3. Place frosting in a frosting cone with a large plain tip or in a Ziploc plastic bag with the corner cut off. Frost in a circular motion from the outside to the center.
4. For the cake, fill between layers with lemon curd. Frost top and sides and finish with crushed Lemonheads if desired.
Dickenson's Lemon Curd
For the sake of ease and saving time, Lemon Curd can be purchased in the gourmet section or the jam section of most grocery stores. If you can't find it in your area, you can purchase it from Amazon by clicking this link:
Dickinson's Lemon Curd
Dickinson's Lemon Curd is the only store bought brand I have ever tried, and it is good, although I think homemade is better. France is where lemon curd originated. The British like to lay claims to being the creators, but the fact is, lemon curd was first created in France years before it and was brought to England which was some time in the 14th or 15th century.
Better yet....
Make your own. Click here for the recipe Lemon Curd Filling Recipe
Lemon Curd filling is really very easy to make; the flavor is decadent; and it will make you think of liquid sunshine in the spring.
Click here to buy Dickinson's Lemon Curd from Amazon.
Gorgeous Organic Edible Flower Cake
Written by Laura Klein
This classic white cake comes out very moist with a delicate chewy texture that everyone will love. The buttercream is made with an Italian meringue which is the most stable type of meringue and is used to make frozen desserts and soufflés. This is a two layer cake. If you wish to have a three or four layer cake, make an additional cake layer. When choosing edible flowers make sure they are organic. You do not want edible flowers that have been sprayed with pesticides.
You may get the recipe for this gorgeous cake at the www.organicauthority.com
Sugar High Social Ceramic Cake Stand by Babs
A Wonderful Whimsical Cake Stand
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Sugar High Social Ceramic Cake Stand by Babs
White Poodle Dog Ceramic Cake Stand By Babs
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White Poodle Dog Ceramic Cake Stand By Babs
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Leopard Print Christmas Pedestal Cake Stand & Chip and Dip Plate
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Flights of Fancy Birds Ceramic Cake Stand
Chocolate-Glazed Cheesecake with Pansies
- Serves: 12
- Prep Time: 30 minutes
- Total Time: 2 hours + 1 day
Photo from MarthaStewart.com
Decadent and elegant, this delectable crustless chocolate cheesecake is perfect for a very special occasion. This is what decadence is all about. Bake the cheesecake a day or 2 in advance, then decorate right before you are ready to serve it. Let it stand 30 minutes in a cool place before slicing to serve.
Ingredients
- 1 T. Butter softened
- 2 T. Chocolate wafer crumbs
- 10 oz. Chopped Semi-sweet or bittersweet chocolate
- 5 (8-oz.) Packages cream cheese at room temperature
- 1¼ c. Granulated sugar plus 2 tablespoons sugar
- 1/4 cup Unsweetened cocoa powder
- 5 Lg. eggs
- 2 c. Pesticide-free pansies or violets
- 2 t. Vanilla extract
- Boiling water
- Cardboard or cardboard cake round
- Chocolate Glaze (recipe follows)
- Candied or fresh pansies and pansy leaves (recipe follows)
Instructions
1. Using the butter, coat the inside bottom and 2 inches up the sides of a 9-inch spring form pan, or 10-inch Bundt pan. Sprinkle pan with chocolate wafer crumbs, shaking mold to evenly coat the inside completely.
2. Heat oven to 325'F. Melt the 10 oz. of chocolate (use the best quality you can afford - I like the Ghirardelli Semisweet Chips) in the microwave or in a double boiler until melted and smooth. Cool the chocolate but still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Add eggs, one at a time, beating well after each addition. With rubber spatula, fold in vanilla until well mixed. Pour mixture into prepared pan.
3. Wrap the bottom of the cheesecake pan with foil. Bake until the center is just set and just appears dry, but the center is still a bit jiggley, about 1 hour. If using Bundt pan, bake 1 1/4 hours.
4. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
5. Cut a piece of cardboard into a round to fit exactly over the cheesecake. Loosen the cake around the side of pan. Unmold cake onto the cardboard round and place on a wire rack set over a jelly-roll pan.
6. Prepare Chocolate Glaze. Pour half of glaze over top of cheesecake, and with small metal spatula, carefully spread to evenly cover side, allowing excess to drip into pan below. Refrigerate cake just until glaze hardens.
7. Meanwhile, before serving, keep remaining glaze at room temperature. If glaze hardens, re-heat in hot water just until spoonable. Pour and evenly spread remaining glaze over cake, allowing ganache to drip down sides.
8. Transfer cheesecake to serving plate. Garnish top with fresh pansies or with candied pansies and decorate plate with violet leaves, if desired. To serve, cut cheesecake with a knife dipped into warm water and dried. Store any leftover cheesecake covered in the refrigerator.
Chocolate Glaze:
One hour before serving (or up to 3 days ahead of time), stir 1 cup heavy cream, 10 ounces chocolate, and 2 T. sugar, 1 T. light corn syrup, 1 T. unsalted butter in heavy medium saucepan over low heat until smooth. Cool slightly. Pour about half of ganache over the center of the cheesecake, spreading to within 1/2 inch of edge. Chill until the topping is set, about 1 hour.
CANDIED PANSIES
Makes 2 Dozen
Ingredients:
2 doz. pesticide-free pansies or violet blossoms, with 2-inc stem
3 to 4 T. sugar
2 T. egg white or mix 2 T. dried egg white powder with 4 t. water
instructions:
1. Rinse blossoms in cool water and gentle pat dry with facial tissues.
2. In separate custard cups, or small bowls, place sugar and egg white or egg white powder and water. Holding one blossom at a time by the stem, with a tiny paint brush, paint both sides of each petal with egg white wash.
3. Holding the blossom over the sugar, spoon sugar (sprinkling) over both sides of petals until well coated. Place sugar blossoms on wire rack over waxed paper and let dry in warm place until sugar dries and hardens. Repeat to coat all blossoms. Rinse and dry fingers frequently to remove stickiness. When dry cut off stems.
4. Store candied pansies in an air tight container with wax paper between layers.
Display Your Cakes in Style
Candied Flowers
By Meadowsweet
Photo from Meadowsweat Farms Candied Flowers
If you would rather purchase candied flowers than make them on your own. I found a really great place online where you can order them. They are the supplier for Martha Stewart, Victoria, Williams-Sonoma and Gourmet magazine; just to name a few. Be sure to make your purchase right before the event (if you're planning on a DIY cake). I would call them and talk to them in advance as they will be able to help you with the amount of flowers needed and the right time for them to ship them to you or to your baker.
ORDER INFORMATION
To place your order call:
1-888-827-6477 (toll free)
They accept Visa and MasterCard.
Meadowsweets
173 Kramer Road
Middleburgh, NY 12122
meadows@midtel.net
Don't hesitate to call them with any questions, suggestions or comments.
they'll be delighted to hear from you!
Set of Three White Iron and Glass Cake Stands
Click Here to See this Set of Three Shabby Chic
White Iron and Glass Cake Stands
Cricut Cake Electronic Cutting System
Martha Stewart Crafts Edition
Martha Stewart Crafts Edition of the Cricut Cake Electronic Cutting System
Violet Ice Cream
Ingredients
- 1 qt. cream
- ¾ c. sugar
- Few grains salt
- 1/3 c. Yvette Cordial*
- 1 small bunch violets
- Violet food coloring
Instructions
1. Mix first four ingredients in a stand up mixer.
2. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth.
3. Add extract to first mixture; color, freeze, and mold.
4. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.
"Ivette Cordial" is a kind of violet liqueur that used to be made in France. It is very difficult to find a violet liqueur in the mainland. However, it can be purchased online. I have found several places that you can order it from, and have listed the links below:
Monin Natural Violet Syrup
The Drink Shop
Sally Clarke
Bosenberry Purple KitchenAid Artisan 5-Quart Stand Mixer
In my opinion the KitchenAid Artisan 5-Quart Stand Mixer is the stand mixer that money can buy in the USA. It is so well made it will last for years and years. The mixer is available in 27 different colors. To see more of the mixer you can click here:
Boysenberry Kitchen Utensils
Do You Love Purple in Your Kitchen & Dining Areas?
Stop By this Purple Kitchen & Dining Lens for More Ideas
Eat Your Roses: ...Pansies, Lavender, and 49 Other Delicious Edible Flowers
Eat Your Roses: ...Pansies, Lavender, and 49 Other Delicious Edible Flowers
If you want to learn more about eating flowers, get this book! It is an inexpensive addition to your kitchen library that is packed full of information and wonderful edible flower recipes.
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Nominate this Lens for LOTD here!
LOTD Nomination
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AnimalHouse
May 31, 2012 @ 6:50 am | delete
- I didn't know pansies were edible. Thank you for sharing.
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LeckyT
May 31, 2012 @ 3:10 am | delete
- My favorite flower - edible?!? Now that's what I call a real find. By the way, the layout on this page is exquisite *doffs hat* As soon as I find out how it's done, I'm going to use the technique going forward. My Lenses all look a bit dull compared to this!
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Ladymermaid
May 22, 2012 @ 10:10 am | delete
- I had no idea that the pansy flower is edible. I love your pansy shortbread recipe...oh heck...I love all your pansy recipes. This page is delicious.
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i-Dia-
Apr 30, 2012 @ 6:50 pm | delete
- Interesting information. I never knew you could eat pansies.
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Centavo
Apr 29, 2012 @ 12:23 pm | delete
- Wow! What a fabulous and interesting lens. I certainly added to my knowledge today. Fantastic photos. I really like the idea of the pansy shortbread cookies.
Much deserving of your Purple Star award! Congratulations!
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About KonaGirl
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Pansy Recipes Index
Click a Link Below
to Go Back Up
- Grow a Lovely Flower Garden and Eat It Too
- Preparing Fresh Pansy Flowers for Food
- Pansy Appetizers
- Edible Pansy Flower Tip #1
- Farmhouse Bread Topped with Roquefort, Pears and Pansies
- Pansy Pear Gorgonzola Bruschetta
- Be Aware If Prone to Allergies
- Petals Floral Hand Painted Serving Tray with Stand
- Pansy Flower Canapes
- Canapé Plates
- Pansy Omelet
- Pansy & Violet Flower Omelet
- Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2
- Tupperware Quick Shake Container
- Pansy Salad Recipes
- Pansy Spring Salad
- Edible Pansy Flower Tip #2
- Handmade Large Festa Viola Bowl
- Purple Chita Ceramic Bowl
- Set of 2 Matte Finish Bamboo Salad Servers
- Salad Dressings
- Blood Orange Ginger Salad Dressing
- Orange Ginger Salad Dressings
- Sari Salad Plates, Set of 6
- Serve Your Salads on Pretty Salad Plates for Visual Appeal
- Pansy Pasta
- Floral Homemade Pasta
- Bob's Basic Pasta Recipe
- Pansies Act as a Beautiful Garnish
- Edible Pansy Flower Tip #3
- Dessert Decorations
- Candied Pansies
- Garnish Your Cocktails with Fresh Pansies
- Pansy Glasses
- Hand Painted Pansies Champagne Glasses
- A List of Edible Flowers
- Books About Edible Flowers
- Edible Pansy Flower Tip #4
- Dessert Recipes Using Pansies and Violets
- Pansy Shortbread Cookies
- Gift Wrap Ideas for Your Shortbread Cookies
- Lemon Supreme Cupcake
- Gift Wrap Your Pansy Shortbread
- Jacqueline's Lemon Curd Frosting
- Dickenson's Lemon Curd
- Gorgeous Organic Edible Flower Cake
- Sugar High Social Ceramic Cake Stand by Babs
- White Poodle Dog Ceramic Cake Stand By Babs
- Chocolate-Glazed Cheesecake with Pansies
- Display Your Cakes in Style
- Candied Flowers
- Set of Three White Iron and Glass Cake Stands
- Viola Wedding Cake
- Cricut Cake Electronic Cutting System
- Violet Ice Cream
- Bosenberry Purple KitchenAid Artisan 5-Quart Stand Mixer
- Boysenberry Kitchen Utensils
- Do You Love Purple in Your Kitchen & Dining Areas?
- Eat Your Roses: ...Pansies, Lavender, and 49 Other Delicious Edible Flowers
- Squid Angels
- This Lens Was Blessed By Squid Angels
- This Lens Received a Certified Purple Star Award
- If You Think Someone Else Will Enjoy this Lens Please Bookmark
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- Please Spread the Luv If You Found Something You Liked
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- About KonaGirl
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by KonaGirl
Aloha! My name is June and I'm from the Big Island of Hawaii. I am also a Giant Squid and a Squid Angel in the "Baby Clothes" neighborhood.
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Perfectly Square Dinnerware 5.5" Collectible & Functional Soup, Salad, Cereal Bowl - Purple
Prado Stoneware Collection
PRADO STONEWARE COLLECTION - Perfectly Square Dinnerware 5.5" Collectible & Functional Soup, Salad, Cereal Bowl - Purple
Amazon Price: $21.95 (as of 06/03/2012)
Enchanted whimsical salad bowl designed to wow your guest with your colorful pansy flower dining creations. Click here to see the:
Prado Stoneware Salad Bowl
Waterford Toasting Flutes, Set of 2 Lismore Amethyst
Amazon Price: $131.25 (as of 06/03/2012)
KitchenAid KSM150PSBU Artisan Series 5-Quart Mixer, Cobalt Blue
Amazon Price: $299.77 (as of 06/03/2012)
