AS THE GARDEN GROWS ~ 'FAREWELL SWEET MAY'

"What a desolate place would be a world without flowers? It would be a face without a smile; a feast without a welcome."

~ Clara L. Balfour

"But make no mistake:

the weeds will win:

nature bats last."

~ Robert Michael Pyle

LUSCIOUS IRIS GERMANICA 'BATIK' ~ LEMONY BLUEBERRY CHEESECAKE

~ Iris Germanica 'Batik'

_______________

LEMONY BLUEBERRY CHEESECAKE

~ A luscious combo, perfect for warm weather

________________________

Crust:

1 1/2 cups vanilla wafers

1 Tbsp. sugar

6 Tbsp. melted unsalted butter

Filling:

2 1/2 pounds room temperature cream cheese

1 1/2 cup sugar

5 room temperature extra-large eggs

2 room temperature extra-large egg yolks

1/4 cup sour cream

1 Tbsp grated lemon zest

1 tsp. pure vanilla extract

1 tsp. lemon extract

Topping:

1 cup currant jelly

3 half-pints fresh blueberries

additional lemon zest

• Preheat oven to 350-degrees.
• Combine vanilla wafers, sugar and melted butter. Pat into 9-inch springform pan covering bottom and 1-inch up sides. Bake 8 minutes. Cool.
• Increase oven temp to 450-degrees.
• Combine cream cheese and sugar with mixer until light and fluffy, about 5 minutes. Reduce speed to medium and add eggs and egg yolks one at a time, scraping sides as needed. On low, add sour cream, lemon zest and vanilla, Mix thoroughly and pour into prepared crust.
• Bake 15 minutes. Turn oven down to 225-degrees and bake 1 hour and 15 minutes. Turn off oven and open door wide. Allow cake to rest in oven with door open for 30 minutes. Remove cake and allow to sit at room temperature for 2-3 hours until completely cooled. Wrap and refrigerate overnight.
• Carefully remove cake from springform pan by running a hot knife around outside, leaving cake on bottom of pan for easy serving.
• Melt jelly over low heat. Toss blueberries with warm jelly until well mixed. Arrange blueberries on top of cake. Sprinkle with additional lemon zest. Refrigerate until serving time.

THE BEST of BOTH WORLDS ~ BERGENIA

~ BERGENIA

___________________

Gardener's Note: Spring flowering Bergenia has large handsome leaves and clusters of delicate flowers ranging from deep purplish pink to pale pink and occasionally white. Grown for their 'sawtoothed' edges as well as blossoms that remain attractive even after the flowers fade, bergenia thrives in full sun or partial shade. Useful as a slow spreading border plant, the huge cabbage-like foliage remains green throughout the year in southern regions and turns a handsome bronze in the fall in cold areas ~ a strong contrast for spring bulbs, ferns and wildflowers.

STAR SOLUTIONS for SHADE ~ SAVORY BREAD PUDDING with SPRING HERBS

Note: Since orchid seeds are like specks of dust taking years before roots or shoots develop, all orchids are protected by conservation laws in Michigan.

~ Trillium, coleus, fern, sweet woodruff, Solomon's seal, astilbe, lungwart, wood anemone, bloodroot, wild geranium, Jack in the pulpit, celandine poppy, turtlehead, bleeding heart, lady's slipper

_______________________

SAVORY BREAD PUDDING with SPRING HERBS

~ This delicious luncheon or light supper dish is perfect with a fresh green salad

(adapted recipe compliments of Popovers to Panache)

__________________

12-16 slices dry French or Italian bread

2 1/2 -3 cups milk

1 pound trimmed and diagonally cut asparagus

5 organic eggs

1 tsp. salt

1 tsp. freshly ground pepper

1/2 cup chopped mixed herbs

(chives, rosemary, parsley, marjoram, thyme or sage)

4 oz. shredded Swiss cheese

4 oz. shredded fontina cheese

1/2 cup freshly grated Parmesan or Romano cheese

2 Tbsp. butter (cut in very small pieces)

• Place bread in single layer shallow dish. Pour 2 1/2 cups mil evenly over the bread. Let stand for 30 minutes or until milk is absorbed. Press on bread and remove excess milk to a measuring cup. Add additional milk if needed to make 1/2 cup. Set milk and soaked bread aside.
• Place asparagus in steamer over boiling water. Steam for 2-3 minutes or until tender-crisp. Remove to a colander and rinse under cold water; drain. Remove and reserve 6-8 pieces of asparagus.
• Combine eggs, salt, pepper, and reserved 1/2 cup milk in a bowl. Beat until well mixed. Place 1/3 of soaked bread in a buttered 3-quart souffle dish. Top with 1/3 of asparagus, 1/3 of herbs, 1/3 of Swiss cheese, 1/3 of fontina cheese and 1/3 of Romano cheese. Pour 1/3 of egg mixture evenly over the layers. Repeat the layers two times, using the remaining bread, asparagus, herbs, Swiss cheese, fontina cheese, Romano cheese and egg mixture Sprinkle reserved asparagus over the top. Dot with butter.
• Bake at 350-degrees for 45 minutes or until the top is golden brown and a knife inserted near center comes out clean. (6 servings)

MEMORIAL DAY REMEMBRANCE

The dead soldier's silence

sings our national anthem.

~Aaron Kilbourn

And I'm proud to be an American,

where at least I know I'm free.

And I won't forget the men who died,

who gave that right to me.

~Lee Greenwood

CELEBRATE 'MEMORIAL DAY' ~ SUN-DRIED TOMATO BURGER SMOTHERED in CARAMELIZED ONIONS

"It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire."

~ Julia Child

~ Memorial Day Garden Medley

____________

SUN-DRIED TOMATO BURGER SMOTHERED in CARAMELIZED ONIONS

~ Always a family favorite

___________

3 lbs. ground beef (not extra-lean)

1 8.5 oz. (packed in oil) jar chopped & drained

sun-dried tomatoes (reserve oil)

1 grated onion

3 Tbsp. dried basil

2 tsp. ground cumin

1/2 Tbsp. freshly ground pepper

1/2 tsp. coarse salt

2 thinly sliced Vidalia onions

2 thinly sliced red onions

4 Tbsp. extra-virgin olive oil

1 tsp. sugar

freshly ground black pepper to taste

1/4 cup balsamic vinegar

8 toasted hamburger buns

• Mix ground beef, chopped sun-dried tomatoes, grated onion, basil, cumin, reserved oil, salt & pepper in large bowl (handle gently but don't overmix). Form into 8 patties. Cover with plastic wrap and refrigerate at least 1 hour.
• While grill is heating, saute onions in olive oil until soft. Raise heat and add sugar.Saute until onions are deep brown, stirring often. Add balsamic vinegar, scraping bottom of pan. Reduce heat and cook additional 5 minutes. Season with cracked pepper.
• Grill burgers until desired doneness. Place on bottom half on toasted bun. Smother with onions and top with other half bun. Serve with favorite condiment and slaw.

'HEART SMART SUPPER' ~ LAMB KABOBS WRAPPED in PITA / TABBOULEH (TABOULI)

~ Dicentra 'Gold Heart'

_________________

LAMB KABOBS WRAPPED in PITA

~ 'Guilt free' delicious choice for the holiday weekend

______

1 1/2 lbs. boneless leg of Spring lamb, cut in cubes

1/3 cup extra-virgin olive oil

2 Tbsp. chopped fresh thyme

2 Tbsp. chopped fresh oregano

2 cloves minced garlic

juice and zest of 1 fresh lemon

1 tsp. coarse salt

1 tsp. freshly ground pepper

1 cup plain yogurt

1 clove minced garlic

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh oregano

1 Tbsp. fresh lemon juice

4-6 large pitas

Tabbouleh (Tabouli)

• Place lamb in large bowl. Combine olive oil, thyme, oregano, garlic, lemon juice, zest, and salt & pepper. Toss with lamb and marinate for several hours.
• Combine yogurt, garlic, thyme, oregano and lemon juice. Set aside.
• Thread lamb cubes on skewers. Broil or grill about 4-5 minutes on each side for medium-rare.
• Meanwhile, toast pitas lightly on the grill until warmed.
• Remove lamb from skewers and place on Tabbouleh. Drizzle with yogurt dressing and wrap firmly into a roll. (4-6 servings)

_____________________

TABBOULEH (TABOULI)

1 cup fine bulgur or cracked wheat

1 cup chopped Italian parsley

1 seeded and chopped English cucumber

1 minced onion

3 chopped scallions

2 chopped and seeded Roma tomatoes

2 Tbsp. chopped mint

1 clove minced garlic

1/2 cup freshly squeezed lemon juice

1/2 cup extra-virgin olive oil

12 chopped black olives

• Soak cracked wheat in water to cover for 20 minutes. Drain any water that has not been absorbed.
• Add parsley, cucumber, onion, scallions, chopped tomatoes, mint, garlic, lemon juice and olive oil. Mix well. Add chopped black olives and let set for 2 hours for flavors to meld.
  

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

IN HONOR of MICHIGAN WEEK ~ 'MICHIGAN, MY MICHIGAN'

"If you seek a pleasant peninsula,

look about you."

~ The 'Mighty Mac'

~ Delightful wonders

~ A taste of the wine country

~ Mackinac Island

_______________

Michigan, My Michigan

(Written by: William Otto Miessner & Douglas M. Malloch)

_______

A song to thee, fair State of mine,

Michigan, my Michigan;

But greater song than this is thine,

Michigan, my Michigan;

The whisper of the forest tree,

The thunder of the inland sea;

Unite in one grand symphony

Of Michigan, my Michigan.

I sing a State of all the best,

Michigan, my Michigan;

I sing a State with riches blest,

Michigan, my Michigan;

Thy mines unmask a hidden store,

But richer thy historic lore,

More great the love thy builders bore,

Oh, Michigan, my Michigan.

How fair the bosom of thy lakes,

Michigan, my Michigan;

What melody each river makes;

Michigan, my Michigan;

As to thy lakes the rivers tend,

Thy exiled children to thee send

Devotion that shall never end,

Oh, Michigan, my Michigan.

Thou rich in wealth makes a State,

Michigan, my Michigan;

Thou great in things that make us great,

Michigan, my Michigan;

Out loyal voices sound thy claim

Upon the golden roll of fame

Our loyal hands shall write the name

Of Michigan, my Michigan.

NATURE'S EAGERNESS ~ 'THE MIGHTY FERN'

"I began to reflect on Nature's eagerness to sow life everywhere,

to fill the planet with it,

to crowd with it the earth, the air, and the seas.

Into every empty corner, into all forgotten things and nooks,

Nature struggles to pour life,

pouring life into the dead,

life into life itself.

That immense, overwhelming, relentless,

burning ardency of Nature for the stir of life!"

~ Henry Beston

AS THE GARDEN GROWS ... MID-MAY MARVELS

"How fair is a garden amid the toils and passions of existence."

~ Benjamin Disraeli

~ Jack-in-the-pulpit

(Arisaema triphyllum)

~ Bergenia , tulips and Lady's Mantle

~ Tulips, hosta, bergenia, trillium, primrose and Maidenhair fern

~ Mid-May garden

1) Iris, Cinnamon Fern, Bleeding Heart, Cornflower (Mountain Bluet), Japanese painted fern

2) Trillium & Virginia Bluebell, Trillium, Tulip, Azalia, Bergenia

3) Celandine Poppy, Azalia, Tulip, Trillium & Maidenhair Fern, Azalia

4) Fern, Tulip, Exbury Azalia, Tulip, Azalia & Hosta

5) Solomon's seal, Viburnum, Downy Yellow Violet, Jacob' s Ladder, Jack-in-the-Pulpit

______________

"When at last I took the time to look into the heart of a flower,

it opened up a whole new world ~

a world where every country walk would be an adventure,

where every garden would become an enchanted one ..."

~ Princess Grace of Monaco

'PRETTY IN PINK'

"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

~ Angelique

'SPRING GREEN' TULIP ~ LEMONY BASIL SHRIMP SPRING SALAD

"To analyze the charms of flowers is like dissecting music; it is one of those things which it is far better to enjoy, than to attempt fully to understand."

~ Henry Theordore Tuckerman

~ 'Spring green' tulip

__________

LEMONY BASIL SHRIMP SPRING SALAD

~ A delightful taste of spring

___

2 lb. cooked and peeled large shrimp

1/2 cup vegetable oil

1/2 cup red wine vinegar

juice and zest of 1 lemon

1 Tbsp. sugar

2 Tbsp. Dijon mustard

2 Tbsp. chopped basil

1 clove pressed garlic

1/2 tsp. cayenne pepper

-----

1 thinly sliced red onion

1 julienne sliced red pepper

1 julienne sliced yellow pepper

1 julienne sliced orange pepper

1/2 cup chopped fresh basil

about 12 cups spring salad greens

Montrachet goat cheese

-----

Lemon Vinaigrette:

1/4 cup fresh lemon juice

zest of 1 lemon

1 tsp. dry mustard

1/8 tsp. cayenne pepper

1 clove pressed garlic

pinch of coarse salt

freshly ground black pepper

1/2 cup vegetable oil

• Combine oil, vinegar, lemon juice, zest, sugar, Dijon, basil, garlic, and cayenne pepper. Pour over shrimp and marinate several hours, turning occasionally.
• Combine onions, peppers, fresh basil and spring salad greens.
• Prepare vinaigrette by adding all ingredients and slowly whisking in oil. (Can be made ahead but bring to room temperature before serving).
• To serve: Remove shrimp from marinade. Arrange shrimp evenly over greens on chilled serving plates. Sprinkle with Montrachet cheese. Serve with hot crusty herb bread.

IN HONOR of MOTHER'S DAY ~ WALNUT GLORY CAKE

~ Anne

________________

WALNUT GLORY CAKE

~ Mother's favorite cake

___________

3/4 cup flour

2 tsp. cinnamon

1 tsp. salt

9 room temperature egg whites (1 1/4 cups)

3/4 cup sugar

9 egg yolks

2 tsp. pure vanilla

3/4 cup sugar

2 cups finely chopped walnuts

walnut halves to decorate

• Preheat oven to 350-degrees.
• Combine flour, cinnamon and salt. Beat egg whites in large mixing bowl until soft mounds form. Gradually add sugar and continue beating until very stiff (stiff peaks form). Do not underbeat.
• Combine egg yolks, vanilla and sugar n small mixing bowl. Beat until thick and lemon colored. Stir in dry ingredients.
• Fold batter gently but thoroughly into egg whites using a wire whip or rubber spatula. Fold in finely chopped walnuts.
• Turn into ungreased 10-inch tube pan. Bake for 55-60 minutes. INVERT IMMEDIATELY. Cool completely before removing from pan. Frost with a vanilla glaze, sprinkled with confectioners' sugar or serve with whipped cream. Decorate with walnut halves.

~ Lily of the valley

(Convallaria majalis)

(Mother's favorite flower)

STILL 'TULIP CRAZED' ~ (FRIDAY NIGHT FISH FEAST) MACADAMIA CRUSTED WHITEFISH / ROAST ASPARAGUS SALAD with CHEVRE

~ May garden beauties

_________________

MACADAMIA CRUSTED WHITEFISH

2 thick whitefish (or walleye) fillets

juice & zest of 1 lemon

6 Tbsp. chopped macadamia nuts

1/3 cup panko crumbs

4 tsp. extra-virgin olive oil

freshly ground black pepper

2-3 Tbsp. chopped green onion

1 Tbsp. chopped fresh parsley

• Preheat oven to 400-degrees.
• Place fillets on aluminum foil lined baking sheet sprayed with Pam.
• Combine lemon juice, zest, chopped macadamia nuts, panko crumbs, olive oil, pepper, green onions and fresh parsley. Pat evenly over fillets.
• Bake 12-15 minutes depending on thickness of fillets. (2 healthy servings)

___________

ROAST ASPARAGUS SALAD with CHEVE

~ Delicious spring salad from Williams-Sonoma

___________

1 1/2 lb. asparagus

coarse salt & freshly ground pepper to taste

sprinkle with extra-virgin olive oil

Dressing:

1 Tbsp. fresh lemon juice

4 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard

3-4 Tbsp. snipped fresh chives

freshly ground pepper to taste

6 chopped green onions, including about 2 inches of green portions

7-8 cup mixed baby salad greens

2 cups cherred tomatoes

1/4 lb. herbed goat cheese (cheve) cut into 6 slices.

• Preheat oven to 400-degrees. Line baking sheet with aluminum foil and brush with olive oil.
• Snap off tough ends from asparagus spears. Arrange on spears in single layer on prepared pan, season with salt & pepper, and drizzle with olive oil. Roast until tender about 12-14 minutes. Transfer to plate and set aside.
• Dressing: Whisk together lemon juice, olive olive, and mustard. Stir in chives and season with pepper.
• Spoon about 2 Tbsp. of dressing over asparagus and let stand while tossing salad.
• In large bowl, gently toss green onions and salad greens. Add tomatoes. Drizzle just enough dressing on salad so greens glisten and toss again. (Save remaining dressing).
• Immediately mound salad in center of large individual salad plates. Place a slice of cheve on top of each of greens and arrange asparagus spears around perimeter of each plate. Drizzle extra dressing over cheve. Serve immediately. (6 servings)

'TULIPMANIA' ~ FLOWERS & FRENZY

"The tulips that sparked Tulipomania were especially beautiful. Somewhat shorter than many of today's hybrids, they often had large flower heads with fabulous mottled or 'flamed' colors in two-tone mixes of red, oxblood, yellow, purple and white. Today we call these 'Rembrandt tulips,' as they are featured in so many famous paintings of the Dutch Masters."

~ For a brief escape into the beautiful history of art, lust, beauty and greed, please finish the above excerpt from Hortus Bulborum ~

Tulipmania ~ Of flowers and frenzy

'FIESTA FARE' for BODY & SOUL ~ RED or WHITE SANGRIA / CHICKEN & BLACK BEAN GUACAMOLE TOSTADAS / COCONUT FLAN

"First flowers on the table; then food."

~ Danish saying

~ Rembrandt tulip

____________

Garden's Note : These modern day tulips, named after the famous Dutch painter, are reminiscent of the flamed-shaped streaked 'broken' color color tulips selling for astronomical sums when Rembrandt was a young man during the tulip mania craze that gripped 17th century Holland.

_________

RED or WHITE SANGRIA

~ Delightfully refreshing during or after a warm sunny day. Enjoy the infused fruit wedges as an after treat.

_______

1 bottle fruity red (Beaujolais or Zinfandel)

or dry white wine

1 cup fresh orange juice

juice of 1 fresh lemon

juice of 1 fresh lime

2 Tbsp. Grand Marnier Liqueur or Calvados

3 Tbsp. Cointreau or Triple Sec

1 orange thinly sliced

1 lemon thinly sliced

1 lime thinly sliced

Cherries, grapes, apple slices optional

sparkling water or lemon-lime soda like 7-up

mint sprig for garnish

• Pour wine large glass pitcher. Stir in orange, lemon and lime juice, Grand Marnier, and Cointreau. Add fruit slices, cover and refrigerate several hours.
• To serve, pour over ice in tall glasses and top with sparkling water or soda. Serve with a sprig of fresh mint. (6 servings)

_____________________

CHICKEN & BLACK BEAN GUACAMOLE TOSTADAS

~ Fast and easy especially made with rotisserie chicken

(adapted from April 1994 Bon Appetit)

_______________

3 large pitted ripe avocados

juice & zest from 1 lime

1 rinsed and drained can black beans

6 chopped green onions

Tabasco shots to taste

coarse salt & freshly ground pepper

4 cooked shredded chicken breast halves

or 4 cups shredded chicken

2 chopped and seeded tomatoes

4 Tbsp. chopped fresh cilantro

2 tsp. ground cumin

juice of 1 lime

8 crisp tostada shells (corn tortillas)

4 cups shredded lettuce

1 1/2 cups crumbled goat cheese (Montrachet or feta)

Good fresh salsa

• Place avocado in bowl. Add lime juice & zest and mash until almost smooth. Mix n beans and green onions. Season to taste with Tabasco, salt & freshly ground black pepper.
• combine shredded chicken, tomato, cilantro and cumin. Season chicken to taste with lime juice, salt & pepper.
• Arrange tostada shells on chilled plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve. (6-8 servings)

__________________

COCONUT FLAN

~ Another creamy coconut treat (from Cooking Light)

___________

1 cup sugar

1/4 cup water

Pam cooking spray

2 Tbsp. dark rum

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

4 large organic eggs

1 (14-oz) can fat-free sweetened condensed milk

1 (14-oz) can light coconut milk

• Preheat oven to 375-degrees.
• Combine sugar and water in heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly. Immediately pour into 8 (6-oz) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.
• Combine rum and remaining ingredients, stirring with whisk until well blended. Divide egg mixture evenly among prepared custard cups (about 1.2 cup each).
• Place cups in 13x9- inch baking pan.; add hot water to pan to depth of 1-inch. Bake for 30 minutes or until center barely moves when custard cup is touched. Cool completely in water bath. Remove cps fro pan, cover and chill at least 4 hours or overnight.
• Loosen edges of custards with knife or rubber spatula. Place dessert plate upside down on top of each cup and invert onto plates. Drizzle any remaining caramelized syrup over custards. (8 servings)

CELEBRATE CINCO de MAYO ~ 'SPIRITED' MARGARITA SNAPPER / FIESTA SLAW / SOMBRERO

'SPIRITED' MARGARITA SNAPPER

4 (6-oz) snapper (or salmon) fillets

1/2 cup tequila

1/4 fresh lime juice & zest

1/4 cup triple sec (or orange juice)

1/4 cup extra-virgin olive oil

2 tsp. minced garlic

2 tsp. freshly ground black pepper

1/2 cup chopped cilantro

fresh cilantro for garnish

• Combine tequila, lime juice, zest, triple sec, olive oil, garlic and pepper. Pour over fillets and marinate several hours, turning often.
• Remove snapper from marinade (save) and grill snapper until desired doneness, 6-12 minutes. (Do not overcook).
• While fish is grilling, bring marinade to boil and simmer 5 minutes. Serve over fish garnished with additional chopped fresh cilantro. (4 servings)

________________

FIESTA SLAW

1 lb. shredded cabbage

1-2 shredded carrots

1 julienne sliced red pepper

1 julienne sliced orange pepper

1 julienne sliced yellow pepper

5-6 sliced green onions

1 diced cucumber

6 sliced radishes

1/4 cup chopped fresh parsley

3 Tbsp. fresh lime juice & zest

2 Tbsp. white wine or white balsamic vinegar

3 Tbsp. salad oil

1/2 tsp. cayenne pepper

3 Tbsp. sugar

1 tsp. coarse salt

freshly ground black pepper

• Toss together cabbage, carrots, peppers, green onions, cucumber, radishes, and parsley in large salad bowl.
• Whisk together lime juice, zest, vinegar, oil, cayenne, sugar, salt & pepper. Pour over slaw and toss well. Let stand at room temperature 30 minutes before serving. (6 servings)

___________________

SOMBRERO

~ Delicious after dinner drink

For each drink:

1 1/2 oz coffee brandy

1 oz light cream

Pour brandy into an old-fashioned glass over ice cubes. Float cream on top and serve.

'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

____________

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.

GARLIC & DAFFODILS ~ (FRIDAY NIGHT SEAFOOD FEAST) HERB~SKEWERED GARLIC LEMON PRAWNS / SPRING RISOTTO

HERB~SKEWERED GARLIC LEMON PRAWNS

~ Luscious lemon, garlic and herbs ... as good as it gets!

24 peeled, deveined and uncooked Prawns

5-6 cloves minced garlic

1/2 cup Chardonnay

1/4 cup extra-virgin olive oil

2 tsp. Worcestershire sauce

1 large bunch chopped fresh basil

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

freshly ground black pepper to taste

juice and zest of 2 lemons

• Combine garlic, Chardonnay, olive oil, Worcestershire sauce, basil, rosemary, thyme, cracked pepper, lemon juice and zest. Pour over prawns and marinate 2-3 hours.
• Remove from marinade and thread on skewer. Grill prawns until pink, about 3-7 minutes, turning occasionally. Baste with marinade. Serve with Spring Risotto and fine bottle of Michigan Chardonnay. (4 servings)

_____________

SPRING RISOTTO

6 cups organic chicken broth

or low-sodium vegetable stock

1/4 cup extra-virgin olive oil

1 finely chopped Vidalia or sweet onion

2 cups arborio rice

1 lb. trimmed asparagus sliced diagonally

4 diagonally sliced scallions

1/2 cup frozen peas (thawed)

1/2 lb. coarsely chopped spinach leaves

coarse salt & freshly ground pepper

crumbled goat cheese (or freshly grated Parmesan)

• Bring 5 cups of stock to simmer in medium saucepan. In another saucepan, heat 2 tablespoons of olive oil. Add onion and cook over moderate heat, stirring occasionally until translucent. Add rice and cook, stirring for 1 minute. Add 1 cup of hot stock and cook, stirring until stock is absorbed before adding more. Continue cooking until rice is al dente and liquid thickened, about 20 minutes total.
• Meanwhile, heat remaining 2 tablespoons of olive oil in large skillet. Add asparagus and scallions and cook until just tender, about 2 minutes. Add peas and spinach and cook until spinach is wilted, about 1 minute. Add remaining cup of stock and season with salt & pepper and bring to simmer. Remove from heat.
• Stir vegetables and liquid into risotto and cook until rice is creamy, about 1 minute. Season with salt & pepper. Spoon risotto into bowls and serve topped with cheese. (4-6 servings)