Herb Of The Week - Violet - Flower Recipes

[Guest guest]

Some recipes I've gathered over the years ...

 

All of the recipes below use fresh, unblemished, unsprayed Violet (Viola

odorata) flowers.

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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Violet Syrup

 

4 c fresh, unblemished, unsprayed Violet flowers

2 c Boiling water

6 c Sugar

1 Lemon - juiced

2 c Water

 

Place Violet flowers in a deep bowl and

pour the boiling water over them. Weigh down with a

heavy dish to keep them submerged. Place the bowl in a

draft-free place at room temperature for 24 hours.

Line a colander with layers of rinsed cheesecloth and

place over a bowl. Pour Violets and liquid into

colander, squeezing out juice from the violets;

discard the violets. Place sugar, lemon juice and

water in a saucepan and boil into a very thick syrup,

near the candy stage. Add Violet water and bring to a

rolling boil. Boil 10 minutes or until thickened. Pour

into sterile bottles. Allow to cool, then seal and

refrigerate.

 

Idea: Serve with ice water or sparkling mineral water.

 

Yield: 2 Quarts

 

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Violet Flower Jelly

 

2 c. Violet flower juice (see below)

1 lemon - juiced

1 pkg. powdered pectin (Sure-Jell)

4 c. sugar

 

Violet flower juice: Tightly pack 1 quart jar full of fresh,

unblemished, unsprayed violet flowers. Do not use wilted flowers as they

look like bugs when the jelly is done.

Fill the jar with boiling water, cover tightly and let steep overnight.

Strain off blue violet juice. Discard flowers.

 

To 2 cups violet flower juice, add lemon juice and pectin. Bring to a

boil and add sugar all at once.

Bring to boil again and boil hard for one minute. Skim off foam, ladle

into jars and seal.

 

Yield: approximately 5 1/2 pints.

 

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Violet Jam

 

1 c. packed fresh, unblemished, unsprayed Violet blossoms

1 lemon - juiced

3/4 c. water

3/4 c. water

2 1/2 c. sugar

1 pkg. powdered pectin (Sure-Jell)

Put the blossoms, 3/4 cup water and lemon into blender and blend into a

liquefied paste.

Add sugar and blend. In small pan mix 3/4 cup water, pectin and boil

hard for 1 minute.

Add to blender ingredients and mix for one minute. Pour immediately into

sterilized jars and refrigerate.

This can be frozen if not used in one month.

 

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Candied Violets

 

3 doz. fresh, unblemished, unsprayed Violet flowers with stems

1 egg white plus 1/2 tsp. water

1/4 c. superfine sugar

 

Wash flowers, pat dry on paper towels. Brush each flower with egg

substitute. Cover each petal.

Use a toothpick to separate petals. Sprinkle both sides with sugar.

Place on a baking sheet and

let dry in a cool dry place until sugar has dried and hardened. Snip off

stems, store layered with

waxed paper in an airtight container in the refrigerator.

 

Yield: 36 crystallized violets.

 

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Violet Butter

 

1 room temperature stick of unsalted butter

2 T finely chopped fresh, unblemished, unsprayed Violet flowers

 

Blend butter and flowers. Put into a mold and refrigerate.

 

Idea: Whip with an electric mixer for a minute on high speed for whipped

butter.

 

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Violet Honey

 

1 cup honey

1/2 cup fresh, unblemished, unsprayed Violet flowers

 

Pour the honey into the top of a double boiler. Stir in the violet

petals, cover and heat for 30 minutes.

Remove from the heat and leave to infuse for seven days.

Reheat the flavored honey - it will be easier to pour - and strain it

into a clean jar.

 

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Violet Sugar

 

Fill a clean pint jar with a tight fitting lid 1/3 full with sugar

(granulated or super fine).

Scatter a handful of fresh, unblemished, unsprayed Violet flowers on

top.

Add sugar until the jar is 2/3 full, then add another handful of

flowers.

Fill the jar with sugar leaving 1/2 inch head space. Put on the lid,

shake and place in cool dark spot.

Ready to use in 2 to 3 weeks. Will become more flavorful with age.