Edible Flowers and Honey recipes with Chef Bruce!
Here is some more information about edible flowers.
Ginger & nasturtium butter
This is a very tasty butter for a piece of grilled wild salmon.
1 cup unsalted butter, room temperature
1 cup nasturtium flowers, chopped
1 tbsp. capers, chopped
1 tbsp. olive oil
1 x 2" piece ginger, finely minced
Pinch sea salt & pepper
In a bowl cream together the butter, nasturtiums, capers & salt & pepper.
Heat the olive oil in small frying pan and add the ginger. Cook for two minutes or until soft. Cool to room temperature and mix into the butter.
Roll the mixture into log on a piece of waxed paper & refrigerate.
Honey roasted pears with a wild blueberry compote
FOR THE PEARS:
2 bartlett pears, cut in half and cored (not peeled)
2 tbsp. Unsalted butter, melted with one vanilla bean split in half and seeds scraped out
3 tbsp. medium dry sherry
¼ cup wildflower honey
Pre heat the oven to 400 degrees.
Place the pears cut side up in a baking dish. In a bowl whisk together the butter, honey, vanilla and sherry. Drizzle the sherry mixture over the pears and place the baking dish in the oven. Bake for 10 minutes basting the pairs 2 or 3 times with the juices. Continue to bake the pears until soft approximately 5 minutes longer.
Remove the pears from the oven and drain off any pan juices. Reserve the juices. Serve with the blueberry compote and pan juices.
FOR THE BLUEBERRY COMPOTE:
2 cups wild blueberries (frozen is fine)
¼ cup maple sirop
pinch freshly milled black pepper
1 cinnamon stick
juice of one lemon
Combine all the ingredients in a pot and bring to a hard bubble. Simmer until thick (approximately 10 minutes) Remove from the heat and cool. Remove the cinnamon stick and serve with the pears.
* 350 g flour
* 200 g butter
* 200 g sugar
* 1/4 teaspoon salt
* 1 egg, beaten
* 200 g sugar
* 2 tablespoons water
* 250 g walnuts, coarsely chopped
* 150 ml heavy cream
* 3 tablespoons honey
* 1 egg white
* 1 egg yolk
* 2 tablespoons heavy cream
For the pastry:
Put all the ingredients for the pastry in a food processor and pulse until just mixed, be careful not to overwork the dough.
With the dough prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
Add the nuts and the cream until and stir the walnuts until well coated.
Remove the saucepan from the heat and. Set aside to cool.
Preheat the oven to 180°C (355 F) Grease a 9 inch springform pan.
Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.