SUGARED FLOWERS-PETALS OR LEAVES

      Title: SUGARED FLOWERS-PETALS OR LEAVES - COUNTRY LI
  Categories: Holidays, Desserts, Decor
       Yield: 6 Dozen
  
       6    To 7 dozen pesticide-free
            -edible small flowers,
            -petals, or mint leaves
            -(see Note)
     3/4 c  Sugar
     1/3 c  Meringue powder mixed
            -with 3 to 4 T water (or if
            -not to be eaten, 3 large
            -egg whites)
  
   1. Rinse flowers, petals, or leaves in cool water and gently pat dry
   on facial tissues.
   
   2. In separate small bowls, place sugar and meringue-powder mixture
   (or egg whites if the decorations will not be eaten). Holding 1
   flower, petal, or leaf at a time, with a tiny paintbrush, paint all
   sides with meringue-powder mixture.
   
   3. Holding the flower, petal, or leaf over the bowl of sugar,
   sprinkle all sides with sugar until well coated. Place sugared
   flower, petal, or leaf directly on wire rack over waxed paper and let
   stand in warm place until sugar dries and hardens. Repeat to coat all
   pieces. Rinse and dry fingers frequently to remove stickiness.
   
   4. Store sugared flowers, petals, or leaves in an airtight container
   with waxed paper between the layers until ready to use.
   
   Note: Purchase edible flowers from a gourmet produce market or organic
   gardener. Flowers from a florist will not be pesticide-free. You may
   use pansies, violets, violas, chrysanthemums, nasturtiums, primroses,
   or roses. Already sugared edible flowers can be found in gourmet
   shops; sugared pansies can be ordered by mail from Grapevine Trading
   Co., 59 Maxwell Ct., Santa Rosa, CA 95401; (707) 576-3950.
   
   Note: Meringue powder is used as a coating here and can be purchased
   wherever cake-decorating supplies are, sold or by mail from Wilton
   Industries, Inc., 2240 West 75th St., Woodridge, IL 60517 (708)
   963-7100. If the sugared flowers are not to be eaten and are for
   display only, use egg whites instead.
   
   Country Living Holidays/1994 Scanned & edited by Di Pahl &
[ add our full cookbook to your website ] [ Search The Cookbook ]