'WICKY-WACKY' WEDNESDAY ~ 'TULIP MANIA' / TULIP TUNA

"Not one of flora's brilliant race

A form more perfect can display;

Art could not feign more simple grace

Nor nature take a line away."

From "On Planting a Tulip-Root"

James Montgomery 1771-1854

TULIP TUNA

~ from Edible Flowers (Cathy Wilkinson Barash)

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12 brightly colored 'pesticide free' tulips (reds, yellows, oranges or multicolored are preferable)

2 drained cans albacore tuna packed in water

4 chopped stalks of celery

1 tsp. curry powder

1/3 cup mayonnaise

lettuce

• Remove petals from 8 of the tulips, cutting off 1/4 inch where petal was attached (this can be bitter).
• Julienne petals. In a large bowl, mix tuna, celery, curry and mayonnaise. Add julienned petals and gently toss.
• Cut off stems and remove the pistils and stamens from the 4 preserved tulips. Lay each tulip on a bed of lettuce. Gently spoon tuna mixture into the tulips. (This is also good with your favorite chopped chicken salad recipe.)

NOTE: Though 'pecticide-free' tulip petals are edible (never eat the bulb), some people have allergic reactions, which vary from species to species, producing a rash or numbness. Unless highly allergic, a few petals should be harmless. Stuffed tulips make a beautiful presentation. Do not eat flowers from the side of the road, florists or garden centers.

April garden tulips

SIMPLE PLEASURES (ANNIVERSARY BRUNCH) ~ CHIVE BLOSSOM OMELET / ORANGE SCONES with BERRIES & CREAM

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."

~ Anne Morrow Lindbergh

CHIVE BLOSSOM OMELET
~ A seasonal treat captured when chive blossoms first bloom
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4 fresh organic eggs
4 Tbsp. sour cream
pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms

• Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
• Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
• When omelet is firm, sprinkle with chive blossoms and fold in half.

ORANGE SCONES with BERRIES & CREAM

~ Delicious orange zested rolled up scones from delightful little book - Scones, Muffins & Tea Cakes

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5-1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6 to 8 cups fresh berries (such as strawberries, raspberries, blackberries and tayberries), washed and dried
1/4 to 1 cup granulated sugar, depending upon the sweetness of the berries
1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar

• Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside.
• In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
• Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches.
• Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
• Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
• Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. (8 scones)

'SWEET VIOLETS ' ~ KENTUCKY DERBY BOURBON CHOCOLATE TORTE with CANDIED VIOLETS

"Violet! sweet violet!

Thine eyes are full of tears;

Are they wet

Even yet

With the thought of other years?"

~ James Russell Lowell

~ Sweet Violets

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KENTUCKY DERBY BOURBON CHOCOLATE TORTE

~ adapted treasured 10 year old recipe clipped from Southern Living and repeat from last year.
___

12 (1-oz) chopped semisweet chocolate squares
1 (16-oz) finely ground package pecan shortbread cookies
1 1/2 cups soft unsalted butter
1 1/2 cups sugar
12 large organic eggs
1/3 cup bourbon
1 Tbsp. powdered sugar

Bourbon Cream Sauce

Candied Violets

• Preheat oven to 350-degrees. Grease 9-inch springform pan and line with greased parchment paper
• Place ground cookies in large bowl.
• Microwave chocolate pieces at MEDIUM (50% power) in glass bowl for 2 minutes or until melted, stirring after 1 minute.
• Process butter, sugar, and eggs in food processor until smooth, stopping once to scrape down sides. Add bourbon and chocolate; process until blended. Fold into ground cookies. Pour into prepared pan. Bake for 1 hour. (Torte will appear cracked and dry but won't test done.)
• Cool in pan for 30 minutes. Cover and chill overnight or for at least 8 hours. Remove from pan and sprinkle with powdered sugar and cover with sprinkled Candied Violets. Surround the cake with red rose buds. Slice and serve with Bourbon Cream Sauce on the side.

BOURBON CREAM SAUCE

2 large beaten organic eggs
3/4 cup half & half
2 Tbsp. sugar
2 Tbsp. bourbon

Cook eggs, half & half, and sugar in saucepan over medium heat, whisking constantly for 5 minutes or until candy thermometer registers 160-degrees and mixture thickens. Remove from heat and stir in bourbon.

________________________

CANDIED VIOLETS

~ Takes a little patience but worth the effort. Try also with pansies, rose petals, apple blossoms, scented geraniums, Johnny-jump ups, borage, etc.
___________

Rinsed and dried UNSPRAYED flower blossoms, separated from stem
1 extra-large room temperature egg white
few drop of water (or vodka ~ helps to dry faster)
1 cup superfine sugar
(if you can't find superfine, process regular sugar in blender or food processor
for a minute or two)
small paint brush

• Combine egg white with water in small bowl. Whisk lightly until white shows a few bubbles. Place sugar in shallow dish. Hold flower petal in one hand, dip paint brush into egg white with the other and gently paint the flower on both sides (don't overdo). Sprinkle with sugar on both sides.
• Place flower on waxed paper to dry until completely free of moisture, flipping over occasionally. This usually takes 12-36 hours depending on humidity. (Can place in 150-degree with oven with door ajar for a few hours.)

Note: Dried properly, flowers will keep for several months.

WELCOME 'THE LUSTY MONTH of MAY! ~ MAY WINE / MAY WINE CHAMPAGNE PUNCH

"The month of May was come, when every lusty heart beginneth to blossom, and to bring forth fruit."

~ Sir Thomas Malory

~ Sweet Woodruff

________

Gardener's note: Fragrant sweet woodruff, a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine!

________

MAY WINE

~ Once tasted, this simple pleasure will surely become a haunting spring ritual

2 bottles good Rhine or Moselle wine (Riesling)
a handful of sweet woodruff sprigs

fresh strawberries & sweet woodruff flowers for garnish

_

Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff.

________________________

MAY WINE CHAMPAGNE PUNCH

1 gallon good Riesling wine
handful of sweet woodruff sprigs
1-2 pints fresh strawberries
4 Tbsp. sugar
champagne
edible blossoms from the garden

Stuff sweet woodruff in wine bottle or in large bowl. Refrigerate several hours or overnight. Strain and pour into large glass punch bowl. Add sugar and mix well. Add an ice block (pretty with frozen flowers inside). Blend in champagne. Garnish with woodruff flowers and edible flowers blossoms from the garden (Johnny-jump ups, pansies, rose petals, borage, etc.) Place a strawberry in each glass and top with sweet woodruff flower.

* Try May Wine and May Wine Champagne Punch with 'Award-Winning' Michigan wines and sparkling wines (http://www.michiganwines.com/Awards/awards.html)

FRIDAY NIGHT FISH FEAST ~ NASTURTIUMS FILLED with GUACAMOLE / GRILLED BASIL STUFFED RAINBOW TROUT with CARAMELIZED ONIONS / NASTURTIUM SALAD

GARDNER'S NOTE: The custom of eating these brightly colored annual herbs originates from the Orient. Originally found in Peru, their common name, Indian Cress, refers to both their place of origin and their pungent peppery fragrance and taste. A favorite herb of Louis XIV of France and Thomas Jefferson.

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~ Nasturtium

________

NASTURTIUMS FILLED with GUACAMOLE

~ Delicious recipe from FLOWERS in the KITCHEN (A Bouquet of Tasty Recipes)

*

1 large Hass avocado

2 tsp. lime juice

1 small finely chopped ripe tomato

2 Tbsp finely minced onion

1 finely minced jalapeno or serrano chili

1 finely minced garlic clove

coarse salt

About 20 nasturtium blossoms

1 small jicama

lime juice

• Peel avocado and remove pit. Mash in bowl with a fork and add 2 tsp. lime juice. Blend in tomato, onion, chili, and garlic. Add salt to taste. Let guacamole stand, covered, while preparing nasturtiums and jicama.
• Rinse nasturtiums careful and pat dr. Peel jicama and slice about 1/4-inch thick. Leaving rounded edges, cut slices into 2 x 2-inch pieces or large enough to accommodate nasturtium filled with guacamole. Squeeze a little lime juice over jicama slices.
• At this point, can be kept a few hours in refrigerator. To assemble, hold nasturtiums at base and using teaspoon, fill carefully with guacamole. Set filled nasturtium on slice of jicama and arrange on serving platter. Can be kept very briefly in refrigerator or served immediately. (About 20 appetizers)

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GRILLED BASIL STUFFED RAINBOW TROUT

over CARAMELIZED ONIONS

"A man taking basil from a woman will love her always."

Sir Thomas More

*

4 large boned or boneless trout

1 pound thinly sliced red onions

4 Tbsp. extra-virgin olive oil

pinch sugar

Lawry's Seasoned Pepper

1/4 cup balsamic vinegar

1/4 tsp. sea salt

freshly ground black pepper

8 large sweet basil leaves

1 Tbsp. chopped chives

4 Tbsp. melted unsalted butter

sea salt & cracked pepper to taste

• Preheat grill.
• Heat olive oil in large pan. Add onions, pinch of sugar and saute until golden, about 20 minutes. Add balsamic vinegar and cooked until reduced, about 2 minutes. Season with Lawry's Seasoned pepper, salt & cracked pepper.
• Brush trout inside and out with melted butter. Season with salt & pepper. Place 2 basil leaves and chopped chives inside each fish cavity.
• Grill trout over hot coats until browned, about 4 minutes on each side.
• Serve over bed of caramelized onions.

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NASTURTIUM SALAD

~ Recipe adapted from Good Enough to EAT (Growing and Cooking Edible Flowers)

*

6 Nasturtium flowers, petals only

6 young nasturtium leaves

2 Tbsp. finely diced red onions

4 healthy handfuls assorted greens

5 whole nasturtium flowers

FRENCH DRESSING:

1 Tbsp white wine vinegar

3 Tbsp. extra-virgin olive oil

1 crushed cove garlic

1 tsp. Dijon mustard

• Mix nasturtium petals, leaves, onion and greens in serving bowl.
• Whisk dressing ingredients thoroughly together.
• Pour over salad and toss. Garnish with whole nasturtium flower.

SATURDAY BRUNCH ~ CHIVE BLOSSOM OMELETTE & FRESH BLACKBERRY MUFFINS

CHIVE BLOSSOM OMELETTE

~ A seasonal treat captured when chive blossoms first bloom

*

4 fresh organic eggs

4 Tbsp. sour cream

pinch of coarse salt and freshly ground black pepper

2 tsp. fresh chopped parsley

1 Tbsp. fresh chopped chives

2 Tbsp. unsalted butter

12 rinsed & patted dry chive blossoms

• Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
• Preheat omelette pan and melt butter. Pour in egg mixture and leave undisturbed until omelette begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
• When omelette is firm, sprinkle with chive blossoms and fold in half.

______________________________

FRESH BLACKBERRY MUFFINS

1/2 cup room temperature unsalted butter

1 1/4 cup sugar

2 room temperature large organic eggs

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

2 cups fresh blackberries

4 tsp. sugar

• Preheat oven to 375-degrees. Grease 1/2 cup size muffin tins.
• Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
• Sift flour, baking powder and salt. Mix dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients. Fold in blackberries.
• Divide among prepared muffin cups. Sprinkle with sugar. Bake 30 minutes or until tester comes out clean. Serve warm or at room temperature. (18 muffins)

REJOICE ... IT'S 'MAY WINE' TIME

Gardener's note: Fragrant sweet woodruff, a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine!

~ Sweet woodruff

(Galium odoratum)

_____________________________

MAY WINE

~ Once tasted, this simple pleasure will surely become a haunting spring ritual

*

2 bottles Rhine or Moselle wine *

a handful of sweet woodruff sprigs

fresh strawberries & sweet woodruff flowers for garnish

Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff.

________________________

MAY WINE CHAMPAGNE PUNCH

1 gallon good German wine *

handful of sweet woodruff sprigs

1-2 pints fresh strawberries

4 Tbsp. sugar

champagne

edible blossoms from the garden

Stuff sweet woodruff in wine bottle or in large bowl. Refrigerate several hours or overnight. Strain and pour into large glass punch bowl. Add sugar and mix well. Add an ice block (pretty with frozen flowers inside). Blend in champagne. Garnish with woodruff flowers and edible flowers blossoms from the garden (Johnny-jump ups, pansies, rose petals, borage, etc.) Place a strawberry in each glass and top with sweet woodruff flower.

* Try May Wine and May Wine Champagne Punch with 'Award-Winning' Michigan wines and sparkling wines (http://www.michiganwines.com/Awards/awards.html)

KENTUCKY DERBY BOURBON CHOCOLATE TORTE with BOURBON CREAM SAUCE & CANDIED VIOLETS

~ Sweet violets

___________________

KENTUCKY DERBY BOURBON CHOCOLATE TORTE

~ adapted treasured 10 year old recipe clipped from Southern Living

*

12 (1-oz) chopped semisweet chocolate squares

1 (16-oz) finely ground package pecan shortbread cookies

1 1/2 cups soft unsalted butter

1 1/2 cups sugar

12 large organic eggs

1/3 cup bourbon

1 Tbsp. powdered sugar

Bourbon Cream Sauce

Candied Violets

• Preheat oven to 350-degrees. Grease 9-inch springform pan and line with greased parchment paper.
• Place ground cookies in large bowl.
• Microwave chocolate pieces at MEDIUM (50% power) in glass bowl for 2 minutes or until melted, stirring after 1 minute.
• Process butter, sugar, and eggs in food processor until smooth, stopping once to scrape down sides. Add bourbon and chocolate; process until blended. Fold into ground cookies. Pour into prepared pan.
• Bake for 1 hour. (Torte will appear cracked and dry but won't test done.) Cool in pan for 30 minutes. Cover and chill overnight or for at least 8 hours. Remove from pan and sprinkle with powdered sugar and cover with sprinkled Candied Violets. Surround the cake with red rose buds. Slice and serve with Bourbon Cream Sauce on the side.

Bourbon Cream Sauce

2 large beaten organic eggs

3/4 cup half & half

2 Tbsp. sugar

2 Tbsp. bourbon

Cook eggs, half & half, and sugar in saucepan over medium heat, whisking constantly for 5 minutes or until candy thermometer registers 160-degrees and mixture thickens. Remove from heat and stir in bourbon.

________________________

CANDIED VIOLETS

~ Takes a little patience but worth the effort. Try also with pansies, rose petals, apple blossoms, scented geraniums, Johnny-jump ups, borage, etc.

*

Rinsed and dried UNSPRAYED flower blossoms, separated from stem

1 extra-large room temperature egg white

few drop of water or vodka (helps to dry faster)

1 cup superfine sugar

(if you can't find superfine, process regular sugar in blender or food processor

for a minute or two)

small paint brush

• Combine egg white with water in small bowl. Whisk lightly until white shows a few bubbles.
• Place sugar in shallow dish.
• Hold flower petal in one hand, dip paint brush into egg white with the other and gently paint the flower on both sides (don't overdo). Sprinkle with sugar on both sides. Place flower on waxed paper to dry until completely free of moisture, flipping over occasionally. This usually takes 12-36 hours depending on humidity. (Can place in 150-degree with oven with door ajar for a few hours.)

Note: Dried properly, flowers will keep for several months.