I went into my storage of bee balm, calendula, blue bachelor buttons, chive blossoms, and lavender. Here are some photos of a recreated "Confetti Cake" from my cookbook "Beautifully Delicious", flowered shortbread cookies, and homemade ricotta with my Herbes Salee and chive blossoms. I've also included some photos of my drying racks.
I was inspired this week to create a few things using the edible flowers I had been drying throughout the summer. I was inspired by Loria Stern's Instagram posts of her beautiful flower cookies. She opened my eyes and my imagination to new floral ingredients and edible ideas. I went into my storage of bee balm, calendula, blue bachelor buttons, chive blossoms, and lavender. Here are some photos of a recreated "Confetti Cake" from my cookbook "Beautifully Delicious", flowered shortbread cookies, and homemade ricotta with my Herbes Salee and chive blossoms. I've also included some photos of my drying racks.
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Cookies:
2 sticks unsalted butter, room temperature 1 tsp fresh rosemary ½ cup sugar 2 cups all-purpose flour Optional Herbs: lavender, thyme, basil Icing: 2 1/4 cups confectioners' sugar, sifted 2 tablespoons light corn syrup 1 tsp lime juice and ½ tsp lime zest or 1/8 tsp lime oil 1 1/2 to 2 tablespoons plus 1 teaspoon milk Preheat the oven to 300 degrees.
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January 2021
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