Floral Blend: Using Edible Flowers

Photos by Whitley Daughtry

Peonies, orchids, roses and carnations. Delicate, whimsical, vibrant and fragrant. Your beautiful blooms have long shared a place at the center of the table. But did you realize these (and many others) could also have a place on your plate? Usually reserved for wedding cakes and fine cuisine, edible flowers can be used to spruce up your culinary delights. Think champagne and flower popsicles or decadent white chocolate bark with micro flowers. The creative minds at Social South are here to show you a few ways to incorporate flowers and make your next outdoor soiree or girls’ night the talk of the town!

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ELDERFLOWER FRENCH 75 >>

Ingredients
2 oz gin
½ oz elderflower liqueur
½ oz simple syrup
1 oz lemon juice
2 oz champagne or sparkling wine


Directions
Combine gin, elderflower liqueur, simple syrup
and lemon juice in a cocktail 
shaker with ice.

Shake and strain into glass.

Top with champagne and garnish with edible flowers.

 

>> Know your flowers!

Make sure that flowers are edible, safe to eat and free of pesticides and preservatives.

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WHITE CHOCOLATE BARK with FLOWER SPRINKLES

 

Ingredients
white chocolate candy melts
gel food coloring
edible flowers: micro orchids, micro marigolds, borage blossoms
sugar sprinkles
crushed pistachios

 

Directions
Melt chocolate white candies and separate equally into two containers. Add pink gel food coloring to one and purple gel food coloring to the other. Line a cookie sheet with wax paper. Pour pink mixture onto one half of the sheet and purple mixture onto other half. Smooth mixture with a spatula, allowing pink and purple mixtures to meet in the middle. Top with flowers, sprinkles and pistachios. Chill until completely hardened. Break into pieces and enjoy!

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SMOKED SALMON TEA SANDWICHES

 

Ingredients
thinly sliced pumpernickel bread
mayonnaise
smoked salmon
microgreens
edible flowers: pansies, flowering herbs 
lemon
salt & pepper

 

Directions
Preheat oven to 400˚. Slice bread into small rectangles and toast in oven until crisp. Let cool. Combine 1 cup of mayonnaise with a handful of fresh dill. Add a squeeze of lemon juice, and salt & pepper to taste. Spread dill mayonnaise onto each slice of bread. Top with smoked salmon and microgreens. Garnish with edible flowers.