<![CDATA[luckybites - recipes]]>Wed, 12 Dec 2018 07:07:20 -0800Weebly<![CDATA[lemon poppy seed sugar cookies]]>Sat, 24 Nov 2018 17:02:42 GMThttp://lucky-bites.com/blog/lemon-poppy-seed-sugar-cookies
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​Yield: About 3 dozen 2.5" cookies

Dough Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 egg
1/4 teaspoon baking powder
½ teaspoon salt
1 tbsp lemon extract
zest of one lemon
2 tbsp poppy seeds
2.75-3 cups all-purpose flour

Icing Ingredients:
2 cups confectioners' sugar
6-7 tbsp 
lemon juice (about two lemons)
4 tsp meringue powder (optional—use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to gift them. i like Wilton)
 
Toppings:

​2 tbsp poppy seeds
zest of one lemon, air-dried completely

 
You'll also need:
Parchment paper or silicone baking mat
Wax paper
​Microplane/fine grater
Strainer

Method
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar and lemon zest on medium speed until well blended. Add baking powder, salt, and lemon extract. mix for one minute. Add egg. mix until well-combined. Add poppy seeds.
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
  7. Cut out cookies & place on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. Bake in a preheated oven 10-12 minutes, until cookies are golden around the edges. Cool two minutes on baking sheets. Place on wire racks to cool completely.
  10. Un-iced ​cookies can be stored at room temperature for 1-2 weeks.
 
 To make icing:
  1. Zest a lemon. spread out zest in a thin layer on parchment paper or cutting board and allow to air dry completely. depending on the humidity of your kitchen, it could take as little as a few hours, but may need overnight. you can skip the drying, but the moisture in the fresh zest may cause the icing to become splotchy.
  2. Juice the lemons, straining out any pulp.
  3. Mix powdered sugar and lemon juice (& meringue powder if using) till just incorporated. you can certainly mix by hand (i often do for single batches). but if using an electric mixer, mix at lowest speed just until smooth. 
  4. Apply icing to completely cooled cookies.
  5. Add zest and poppy seed toppings within a minute of icing the cookie so they will adhere. pop any air bubbles that may appear.
  6. Allow to air dry for 8-12 hours, until icing is firm.
  7. Store any unused icing in an airtight container at room temperature for up to one month.
  8. Iced ​cookies can be stored at room temp for about a week.
 

 
 
 

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<![CDATA[glazed candied ginger cookies]]>Sun, 14 Oct 2018 17:05:07 GMThttp://lucky-bites.com/blog/glazed-candied-ginger-cookies
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yield: About 30 cookies

cookie ingredients
1 cup granulated sugar
3/4 cup unsalted butter, softened

tsp baking soda
1 ½ tsp ground ginger
1 teaspoon cinnamon
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg

1 egg
3 tbsp molasses
2 cups flour

ginger sugar mix 
ingredients
⅓ cup turbinado sugar
½ tsp ground ginger
1/4 tsp coarse sea salt

glaze 
ingredients
2 cups powdered sugar
5  tbsp. water
½ tsp ground ginger
pinch fine sea salt

topping ingredients
1/4 cup candied ginger, chopped (Trader Joe's sells candied ginger) 
1 tsp sugar

you'll also need:
ice cream scooper (i like size #50 , which is 1 5/8" diameter)

method:
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter and sugar. add baking soda, ginger, cinnamon, cloves, nutmeg and salt. mix until well blended.
  3. Mix in egg and molasses. Tip: spray spoon with baking spray so molasses doesn't stick.
  4. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be too sticky. You may need to adjust flour quantity.
  5. to make ginger sugar mix, in a small bowl mix turbinado sugar, ginger and salt.
  6. scoop dough and drop balls in coating, rounded side down. about ⅓ of the ball should be coated. do not coat the entire ball, because sugar on cookie bottoms may burn. 
  7. place balls flat side down on cookie sheet, 2" apart. bake for 8-9 minutes, until edges are golden, rotating pan halfway through. let cool on baking sheet for 3-4 minutes till firm enough to handle. Transfer to cooling racks.
  8. to make topping, place candied ginger and sugar in a sealed container and shake till combined. this will prevent ginger from sticking together. set aside.
  9. to make glaze: Combine powdered sugar, ginger, salt and water and stir until smooth. Drizzle glaze over completely cooled cookies.
  10. while icing is still wet, add candied ginger topping.
  11. ​allow to dry for several hours before putting in airtight container. store at room temperature for up to 5 days.




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<![CDATA[glazed pumpkin spice cookies]]>Sun, 14 Oct 2018 16:42:26 GMThttp://lucky-bites.com/blog/glazed-pumpkin-spice-cookies
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​Yield: About 3 dozen 2.5" cookies

cookie ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar

3/4 cup light brown sugar, packed
3/4 tsp baking powder
3/4 tsp salt
3 tbsp pumpkin spice mix (recipe below)

1 egg
2 ½ cups all-purpose flour

glaze ingredients:
2 cups confectioners' sugar 
6 tbsp warm water

pinch salt
3/4 tsp pumpkin spice mix (recipe below)

pumpkin spice mix ingredients:
1 tbsp cinnamon
2 tsp ginger
​½ tsp nutmeg
​½ tsp cloves
1/4 tsp allspice
1/8 tsp cardamom


you will also need:
Parchment paper or silicone baking mat
wax paper

method:
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter and sugars on medium speed until well blended. Add baking powder, salt, pumpkin spice. mix for one minute. Add egg. mix until well-combined.
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
  7. Cut out cookies & place on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. Bake in a preheated oven 8-10 minutes, rotating pans halfway through. Bake until cookies are a golden around the edges. Cool 2 minutes on baking sheets. Place on wire racks to cool completely.
  10. To make glaze, blend water, powdered sugar, pumpkin spice mix and salt until smooth.
  11. Apply icing to completely cooled cookies. i like to dip cookie tops in the icing, allowing the excess to drip off before setting the cookie down to dry.
  12. Allow to dry for several hours before putting in an airtight container. store at room temperature for up to a week.

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<![CDATA[candied flowers & herbs]]>Sat, 06 Oct 2018 22:02:04 GMThttp://lucky-bites.com/blog/candied-flowers-herbsThis is an update to my 9/7/17 post on candied nasturtiums, which was my first time ever trying out this technique. Since then i've learned a few things, reflected here:
  1. a few drops of vodka greatly speed up the drying process, and makes egg white solution thinner and lighter. this helps flowers keep their shape.
  2. superfine sugar works better than regular granulated sugar because it's lighter weight and flower won't collapse. it's pricy to buy, so definitely make your own in the food processor.
  3. flowers dry better on a drying rack, which allows air flow on all sides. spray lightly with cookie spray so they don't stick.

​Make sure you use plants that are organic/pesticide free. Also, not all flowers and leaves are edible. Please do your research before feeding plants to anyone. :-)
Nasturtium is an entirely edible plant, flowers and leave. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, lavender hyssop and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. :-)
Seeds are mainly from Botanical Interests.

it's fun to test this candying technique on herbs like mint and basil. i recently candied spearmint from my garden and it came out awesome! i used them on chocolate cookies. see photo below. Picture
tools:
  • sheet pan with drying rack sprayed with cookie spray.
  • a food-safe, super-soft paintbrush
  • tweezers

ingredients:
  • 1-2 dozen freshly-picked, edible pesticide-free flowers or herb leaves
  • superfine sugar. if you don't have any, process granulated sugar in the food processor.
  • one egg white, room temperature
  • 1 tsp water, room temperature
  • 6 drops vodka (helps it dry faster)

method:
  1. mix sugar, egg white, water and vodka.
  2. paint a thin layer of the solution on all sides of the blossom/leaf. with sturdier blossoms,  you can dip the blossom into the solution, and gently shook off the excess. this seems to have worked, but caused more delicate petals to collapse. Noelle Carter recommends using a spray bottle, which i plan to try sometime.
  3. sprinkle all sides of the flower completely with sugar.
  4. place on the prepared sheet pan to dry for 1-2 days, until hardened.
  5. gently turn them over after 24 hours, so the backside can dry completely.
  6. once dry, i snipped off the stems and long pointy tails at the back of the flowers to give a neater appearance. not necessary, though.
  7. use as edible decorations!
  8. store any leftovers in an airtight container at room temperature, in a cool dark place.

photo by @lalalunchbox
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<![CDATA[edible flower shortbread]]>Sat, 06 Oct 2018 21:12:43 GMThttp://lucky-bites.com/blog/edible-flower-shortbread
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​I have been growing nasturtium, an edible plant, for several years now. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. Well somehow I lost one particular seed packet, so all summer I assumed the pretty plants with scalloped leaves and purple flowers   were just pretty weeds. In fact so many started popping up that I almost pulled them, fearing they were too invasive!

​Anyway, I was recently at an event at  Feedfeed where they had created a fantastic edible flower/herb table-scape, and recognized my mystery plant! Turns out it’s called 'Lavender Hyssop.' It’s a perennial in the mint family, and has the most delicate licorice scent & flavor. What’s interesting is that it tastes slightly sweet. So it’s wonderful added to salads, or as a cocktail garnish. Traditionally it’s used to make tea & sachets...and commercially to flavor root beer and liqueurs.
Seeds are mainly from Botanical Interests.

EDIBLE FLOWER SHORTBREAD
Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
edible flowers (quantity depends on whether you're mixing them into dough or just decorating tops)* 
edible leaves, chopped (optional)*
extra sugar for sprinkling
coarse sea salt for sprinkling
 
*should be organic/pesticide free. 
not all flowers and leaves are edible. please research.

You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:
  1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended. 
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Stir in flowers, and chopped leaves if you're using them. stir just a few seconds until incorporated. Again, do not over mix. 
  5. Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  6. Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
  7. remove top sheet of wax paper and place additional flowers on top of dough. roll 1-2 times so flowers are pressed flat into dough.
  8. Flip dough 'sandwich' over. Peel away & replace top sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over once more so flower side is up. remove top sheet of wax paper, leaving bottom sheet in place.
  9. Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart. 
  10. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  11. sprinkle with granulated sugar and coarse salt
  12. Bake in a preheated oven 13-18 minutes. (ovens vary) Bake until cookies are barely golden around the edges, and before flowers lose too much color. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

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<![CDATA[Chocfetti Shortbread]]>Sat, 06 Oct 2018 20:59:51 GMThttp://lucky-bites.com/blog/chocfetti-shortbreadPicture
Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
​1/4 cup sprinkles (quantity can be adjusted to taste)
extra sugar for sprinkling
coarse sea salt for sprinkling
 
You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:
  1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended. 
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Stir in sprinkles. stir just a few seconds until incorporated. Again, do not over mix. 
  5. Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  6. Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
  7. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
  8. Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart. 
  9. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  10. sprinkle with granulated sugar and coarse salt
  11. Bake in a preheated oven 15-20 minutes. (ovens vary) Bake until cookies are lightly golden around the edges. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

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<![CDATA[not so classic shortbread]]>Sat, 06 Oct 2018 20:27:07 GMThttp://lucky-bites.com/blog/not-so-classic-shortbread
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Yield: About 2 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
extra sugar for sprinkling
coarse sea salt for sprinkling
 
You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:
  1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
  2. Using an electric mixer, cream butter, sugar and salt on medium speed until well blended. 
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
  7. Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. sprinkle with granulated sugar and coarse salt
  10. Bake in a preheated oven 15-20 minutes. (ovens vary) Bake until cookies are lightly golden around the edges. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

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<![CDATA[Sugar Cookies for National Dairy Month!]]>Thu, 28 Jun 2018 15:30:00 GMThttp://lucky-bites.com/blog/sugarcookies
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​​
I've partnered with Five Acre Farms and Our Name Is Farm to spread the word that June is National Dairy Month! Local dairy farmers across the US are having a super hard time because of the low prices of conventionally-produced dairy products. We can help by buying local dairy products, which are almost always higher  quality, transparently-sourced, ethically-produced and better tasting!! I feel so lucky that here in NY we have family-run farms and cooperatives like Five Acre Farms supplying us with awesome local  dairy items.

I made these cookie cows with super fresh Five Acre Farms eggs. I just love how the farmer's story is inside each egg carton. The "pasture" is made from chives and lantana from my garden. You can get the cookie & icing recipe below. 

My love for buying local food whenever possible started about 20 years ago, back when i was living in San Francisco and frequenting the Ferry Plaza Farmers Market. It soon became my Saturday am ritual. I'd stay for hours, getting to know the farmers, and eventually i started working there. My meals seemed even more delicious with that added dimension of knowing where my food comes from, and that sense of community that forms when you are connected to the source.

SUGAR COOKIES
Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 egg
1/4 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
2.5-3 cups all-purpose flour
 
You will also need:
Parchment paper or silicone baking mat
wax paper

Method:
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter and sugar on medium speed until well blended. Add baking powder, salt, vanilla. mix for one minute. Add egg. mix until well-combined.
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in quarters and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
  7. Cut out cookies & place on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. At this point, you have two options: you could decorate cutouts with sprinkles/colored sugar. Or you could bake them first, and then ice them once they've cooled. Icing recipe below.
  10. Bake in a preheated oven 8-10 minutes, depending on the size of the cookies. Bake until cookies are golden around the edges. Cool two minutes on baking sheets. Place on wire racks to cool completely.
 
 
ROYAL ICING
 
Ingredients:
4 cups confectioners' sugar (about 1 lb.)
5 tablespoons warm water
3 tablespoons meringue powder (i like Wilton)
1/8 tsp salt
 
optional:
1/2 teaspoon pure vanilla powder
lemon juice (to replace water)  
 
Directions:
  1. Mix water (lemon juice), meringue powder, salt (and vanilla powder if you're using it) until combined.
  2. Using an electric mixer, add powdered sugar 1-2 cups at a time. pulse till just incorporated.
  3. Stir at low speed until smooth. Do not overmix. 
  4. Apply icing to completely cooled cookies!
 
Tips:
  • For colored icing, add a drop or two of food coloring — remember one drop goes a long way, So, add one drop at a time & mix till you get the desired shade.  
  • If adding sprinkles, do so within 1-2 minutes of icing the cookie, before icing starts to harden.
  • You can make a thicker consistency if you want to do decorative piping. Simply increase the proportion of dry to wet ingredients.
  • Store any unused icing in an airtight container at room temperature for up to one month.
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<![CDATA[endless summer...a.k.a. candying nasturtiums]]>Thu, 07 Sep 2017 15:12:07 GMThttp://lucky-bites.com/blog/endless-summeraka-candying-nasturtiumsare you sitting, people?? my first ever blog post.
please be kind.

first, i want to make you a promise: i can't stand having to scroll to the bottom of a post—past a zillion pix—for the recipe.  so, i will always put it higher up in the post, wherever makes the most sense.
second, i'd like to apologize in advance: my recipes can be somewhat detailed (read: verbose).

SO, here we go!
​combined here are 
two of my favorite things: sweets and gardening. i've always been curious about candied edible flowers and how they're made. i can't say i've done extensive research, but i'll share what i know so far.

nasturtiums are absolutely one of my fave flowers. in order for a flower to qualify as a 
favorite, i must love the look of the leaf as much as the flower, since the blooms aren't always around, but the leaves are. and the nasturtium has the prettiest lilypad-like leaves. LOVE.
cocktail party trivia: did you know that they are often planted in vegetable gardens because they attract aphids and other pests away from the vegetables?
AND they are edible! the leaves are also edible and great added to salads. they have a peppery, mustard-y taste.
how can the nasturtium not be a favorite with all these plusses??
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enter (a not so controlled) experiment with two test groups:
  1. the egg white group
  2. the meringue powder group

i read up on Martha's take. and the LA Times. for the meringue powder option, Taste of Home.
​then the research phase abruptly ended because i was too excited to start. what can i say? sometimes i lack discipline.

i went out to the garden with my shears and snipped 12 blossoms. i kept about ½" of stem, thinking that may help me handle them better when they're wet.
NOTE: later, during the candying process, i realized it's best to select younger blooms that are not quite completely open because they're sturdier and will hold up better to the process. i found that fully open blooms were more fragile. 


i didn't think to take many photos of the process. ok, i lied....i did.
But, i was so darn impatient to see if this would actually work. and my fingers were extremely slimy. and my phone was charging.


tools:
  • sheet pan with a silicone mat. i use Silpat. you can also use parchment or waxed paper,
  • a food-safe, super-soft paintbrush
  • tweezers

ingredients:
  • 1-2 dozen freshly-picked, edible pesticide-free flowers
  • superfine sugar. if you don't have any, process granulated sugar in the food processor.

egg white solution:
  • one egg white, room temperature
  • 1 tsp water, room temperature
  • 6 drops vodka (helps it dry faster)

meringue powder solution:
  • 1 tsp meringue powder. i use Wilton.
  • 1 tbsp water, room temperature
  • 6 drops vodka

method:
  1. mix up the solution of your choice.
  2. paint a thin layer of the solution on all sides of the blossom. i will say here that this wasn't easy, so out of frustration, i dipped the blossoms into the solution, and gently shook off the excess. this seems to have worked, but caused more delicate petals to collapse. Noelle Carter recommends using a spray bottle, which i plan to try next time.
  3. sprinkle all sides of the flower completely with sugar.
  4. place on the prepared sheet pan to dry for 1-2 days, until hardened.
  5. gently turn them over after 24 hours, so the backside can dry completely.
  6. once dry, i snipped off the stems and long pointy tails at the back of the flowers to give a neater appearance. not necessary, though.
  7. use as edible decorations!
  8. store any leftovers in an airtight container at room temperature, in a cool dark place.

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results and observations:
  • flavor: totally delicious! the peppery taste of the flower combined with the sweet crunchy sugar. YUM.
  • texture: the egg white solution hardened up more—and was therefore sturdier—than the meringue powder solution. but they both worked just fine and had a nice snappy texture. so if there are any food safety concerns, go for the meringue powder option.
  • color: the bright orange flower color faded the most. it turned a rust color (see pics), which is pretty in its own way, but certainly not the electric orange nasturtium we know and love. the yellow and peach-colored flowers retained their original hues much better. Noelle Carter recommends adding food color to the sugar to help pump up the resulting color. i may try that next, although i'd like to see how long the natural color lasts on its own.
  • it's only been a day that they're dry, so now i plan to observe how they do over time in terms of color, texture, and taste. unless they get eaten too soon!

so, please ask any questions...and do let me know if you give it a whirl!

​happy baking,
Michele xo

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<![CDATA[hellooo... ]]>Mon, 09 Jan 2017 17:18:25 GMThttp://lucky-bites.com/blog/hellooomore to come....promise!  ]]>