Making Sugared Blossoms

Beautiful magazines that promote lovely living frequently feature sugared flowers and the instructions for making them. Each spring when my violets and pansies are blooming, I think about how nice it would be to have sugared flowers. The instructions always say to take some egg white, mix with a little water, paint on petals, dip in ultra-fine sugar, and allow to dry. They also give the classic warning about the potential for salmonella, as the egg whites are only dried and not cooked. Food safety is important to me and I don't want to make anything that might cause anyone to get sick. Even though the petals are used mostly for decor, the risk is still too great. I know not everyone will agree with me, and that's alright. I've just dreamed about sugared flowers and tried to think of an alternative way to achieve the same results. Commercial egg white products are available at craft and cake decorating stores that have been pasteurized and are safe for use, but it was challenging and fun for me to find a plant-based, vegan alternative. 

Both egg whites and egg yolks carry risk for this illness. Here's information from the Centers for Disease Control regarding salmonella and egg whites: www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm

Sugared Flowers with Flax Seed Gel

Here are my instructions for making 'food safe' sugared flowers. Be sure to use non-toxic flowers for sugaring.

1. Bring 1/4 cup flax seed and 1 cup water to a boil. Stir occasionally and allow to cook for 3 - 5 minutes. Remove from heat and allow mixture to cool. The liquid portion of this mixture will turn thick and have a similar consistency to egg whites. 

2. Don't worry about straining out the flax seeds. I tried and it's too difficult and unnecessary for this application.

3. Use a soft paintbrush and gently wash each petal in flax seed gel. Only paint the top side. If the gel is too thick, stir in a small amount of water. Tweezers are needed to hold the petal without damaging the flower.

4. Once petal is painted, gently sprinkle ultra-fine sugar over the petals. Not much sugar is needed. I thought that about 1/2 the sugar would fall off when the flower dried, so added a little more sugar than really necessary. The sugar did not dry and fall off as expected! About 99% of the sugar stayed on the petals! Flax seed gel is very 'binding'.

5. Set flowers on parchment paper or a hard, flat surface. Do not touch. Allow to dry completely. 

6. When ready to use, take a small, sharp object and/or tweezers and gently remove the blossom and place on cupcakes, cookies, or brownies. A lovely garnish!

7. Next time --- I will sugar a few leaves as well. I left a short stem on each blossom for ease in handling with tweezers. I will probably shorten them next time, although they snipped off easily with a pair of small scissors after blossoms dried.

8. Sugared flowers made by this method keep very well. Store in a small container in a dry place. Mine kept for months.

Today I am linking to Bernideen's Tea Time Blog and Rose Chintz Cottage.

Mouse Ear of the Woods

Forget Me Not teacup
Clare Bone China ~ Made in England

These dainty little flowers have the botanical name Myosotis sylvatica which has the adorable meaning "Mouse Ear of the Woods". They are probably better known, though as Forget Me Nots. They can be identified by their five petals, a flat face, and a yellow eye or center. They are commonly baby blue in color, but can also be found in white and pink. They are native to England but can be found in woodland areas in many parts of North America. They are easily cultivated and make a pretty addition to flower gardens. 

The tiny blossoms of this plant are edible and can be added to salads to add variety in color, shape, and flavor. And like violets, violas, and pansies, they can be candied or sugared and then used to decorate baked goods and confectioneries. Excessive ingestion of this delicate blossom is not suggested, as it contains minute amounts of pyrrolizidine, an alkaloid that is found in several common herbs like borage, comfrey, and coltsfoot. Don't let that scare you from trying this tiny blossom, though. Honey, grains, milk, and eggs are also sources where this naturally occurring chemical can be found. Moderation seems to be the key.

Historically, this flower was selected to be the one representing King Henry IV of England. He was exiled in 1398  and holds a colorful and romanticized place in chronicles of the time. It is thought that the flowers represent faithfulness and enduring love because of the life of Henry IV. This English king was the principle in a play written by William Shakespeare entitled "The History of Henrie the Fourth". Such interesting tidbits of history and information can be gleaned simply by researching a simple, blue flower from the garden.

Forget Me Not teacup
Queen's Fine Bone China ~ Rosina China Co. Ltd. ~ Made in England

Finding recipes that use forget me nots as an ingredient in food is uncommon, but the little blue flowers make beautiful decoration on baked goods. They can be arranged on cupcakes or frosted cookies. Cookies decorated with icing sugar "forget me not" flowers are pretty too. Examples can be found on Pinterest and are fun to look at. 

Forget Me Not teacup
Hand-painted Porcelain ~ No Marking

Forget Me Not Cookies

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1 egg white

1/4 cup sugar

1/16 teaspoon salt

1/2 cup semisweet chocolate chips

1/2 cup finely chopped walnuts

1/4 teaspoon vanilla

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Makes 18 cookies

*

Preheat oven to 350 degrees F. Be sure the oven rack is set in the middle position. Prepare cookie sheets by lining them with parchment paper.  Whisk egg whites in a bowl until foamy. Slowly add sugar and beat until peaked. An electric mixer works best for the whisking process. Then, fold in salt, chocolate chips, walnuts, and vanilla.  Using a teaspoon, drop cookies on baking sheet. Then place cookies in preheated oven. Close the door and then turn off the oven. Allow cookies to sit in the oven for six to 10 hours. Then, open oven door and remove. Use a metal spatula to remove cookies from the parchment paper.

A Tree

What Is a Tree? 

What is a tree
Well doubtless he
Who dwells in city streets by choice 
May never know.
But souls that breathe expanding life outdoors
Know trees as brothers, friends; and feel aglow 
With kindred fellowship and common voice. 

Yes, bees do know
And birds have made
The trees their lifelong homes
And what is nearer or more intimately ours than home?

What is a tree? 
The soul of God! 
Whose budding leaves and blossoms in the Spring
Bespeak Creation.
Whose shade in Summer cools
The burning heat of life and brings us peace;
Whose bronzing colors in the Autumn landscape glow
With pride of fruitfulness, God's bounty, man's maturity.
Whose bare strong arms in Winter steadfast hold
Against- the ice and storms of life when courage sags
When green and sap of youth have lost their bold
Firm power and interest lags. 

What is a tree?
Oh! Yes, I know! 'Tis God.
'Tis His own way to speak His majesty,
His voice, His power, His love, His mystery.. 

G.T. Dunlop

Blossom & Bear

The ornamental crabapple blossoms are so pretty in vibrant pink! I decided to bring some inside and pair them with a pink blossom teacup and saucer so I could enjoy them in the house. Dusty miller provided some contrast to the vibrant pink and bright green leaves. The arrangement is more whimsy and casual than symmetrically formal or elegant. But, it was fun to create!

The pictures are of my Blossom Bear. She's just the right size to sit on a chair and to look pretty on display, but she's really not stylish any more. Trends have changed from the days when bears were so ultra-popular. But I don't mind. She is special to me. My mother made her about twenty years ago. The fabric is an embroidered 1950's luncheon tablecloth that had been a wedding gift to my parents. Mom kept it as such for about 40 years. Then she decided to re-purpose it by dying it pink and using it to make a bear out of. She strategically positioned the embroidery on the body and face so that it would be featured well. Isn't she sweet? I thought you might like to see her. I love Blossom Bear because she has become a family heirloom.

Are you familiar with the crabapple tree? I have memories of my father raving over how good crabapples were. My grandmother would stew them or can them in his childhood and he developed a fondness for crabapples that has never gone away. I like them too, but not well enough to put up with their messiness in the lawn when the apples fall. So, our crabapple tree is ornamental. The apples are very small; similar to berries. They are a popular ornamental tree used in landscaping, having beautiful blossoms that announce spring so loud and clear! Their blossoms are beautiful even before they open. The bud stage is called "balloon". Flowers in the balloon stage are often a different color than the open blossom. The leaf colors can vary from tree to tree.

Today I paired this teacup with Blossom Bear and my ornamental crabapple blossoms (top photo; lower photo is shown with dogwood blossoms).  The teacup and saucer are Peach Blo Limoges, Silver Moon pattern. They are American made and feature a square plate with scalloped corners. The teacup and saucer are platinum trimmed with a pale pink background and have pastel blossoms and foliage. It was manufactured from the 1920's to the 1940's.

The tea is Adagio's Ceylon Sonata, a black tea from Sri Lanka. Grown on the Kenilworth Estate, it is fresh, citrusy in aroma and has the sweet, juicy notes of mandarin peel or grapefruit. It is quite balanced in astringency and has a refreshing, smooth texture.

It's been fun to look around my house and the garden, finding things that go with this and that. Today is the day for pink! I hope it is a wonderful one for you!

The Flowers of Spring

It took awhile for spring to arrive this year. Drizzly, chilly weather slowed the progress of growth in the garden and delayed the blooms of flowers in my garden. But it finally arrived, and it seems vital to duly acknowledge the arrival of spring before the seasons passes on to summer. Hot weather has arrived and the tender blossoms of spring are fading quickly. Lilac, snowball, iris, money plant, peony, dogwood, red bud, rhododendron, tulips, daffodils, cherry, lily of the valley, crab apple, onion blossom, chive blossom, forget-me-not, and more have graced my garden with beautiful blooms this spring. Ninety degree temperatures are sure to fade springs bloom, but summer flowers are soon to follow. Yesterday my roses enjoyed the sunshine and a handful of rose buds opened to full bloom. I'll post pictures of those another day. For now...let's enjoy the beauty of spring.


What's blooming in your part of the world? Pour yourself a cup of TEA and sit down to tell us about those blossoms!



Click on the photos to enlarge.