Edible flowers are too pretty to resist when it comes to making something beautiful in the kitchen.
Ingredients (makes ~10 popsicles):
- 15 oz prosecco
- 5 oz simple syrup
- 5 oz lemon juice
- 2 large white peaches
- 3 dashes peach bitters
- edible flowers for garnish (optional)
- Chop the peaches, removing the pits, and add them to your blender. Puree until smooth and strain through a fine mesh strainer.
- Transfer 5 oz of peach puree to a mixing bowl. Add the lemon juice, prosecco, simple syrup, and bitters. Carefully add the prosecco, as it will foam aggressively. Stir to combine.
- Wash and dry the edible flowers and add them to the popsicle molds. I used violets.
- Pour the peach mixture into the popsicle molds. The flowers will float to the surface.
- Place the popsicle molds into the freezer for approximately 30 minutes or until partially frozen. At this point you can gently mix the popsicle to evenly distribute the flowers. This is a good time to add the popsicle sticks too. Place back into the freezer until frozen solid.
- Once frozen, release the popsicles by running them under warm water for a few seconds.
- dilled mayonnaise
- thinly sliced pumpernickel or rye bread, sometimes called cocktail bread
- butter at room temperature
- homemade dilled mayonnaise (recipe below)
- salt and fresh cracked black pepper
- thin slices of smoked salmon
- edible flowers
- lemon for garnish
- 1 pastuerized egg, at room temperature
- 1 cup mildly flavored olive oil, also room temperature
- a handful of fresh dill
- salt and pepper to taste
- a squeeze of lemon
- Set oven to 400F
- Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.
- Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.
- Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.
- To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.
- See THIS POST for a more detailed step by step instructions.
Of course if you don't want to make the homemade mayonnaise, just add plenty of fresh chopped dill to jarred mayo. Put these sandwiches together as close to when you want to serve them as possible. You want the toast to be crisp and the greens fresh.
- 12 ounces Lillet Rose
- 12 ounces Ruby Red grapefruit juice
- 6 ounces gin
- 6 edible flower blossoms (optional)
- Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
- Garnish with flowers. Serve immediately.