FALL 2008
At Play
Pg 56 - The Hip Hostess Punta Cana
Entertaining with a Flourish
SFlowers are more than just for display-add these to salads, drinks, and baked goods for a simple touch of elegance.
Your friends will think you're a superstar baker when you adorn your pastries with these crystallized edible posies. Your only dilemma will be choosing from among the organically grown violas, pansies, snap dragons, mini roses and rose petals, each a uniquely beautiful treasure. John Clemons, founder of Sweetfields, perfected the ancient art of crystallization, so that the flowers look everlastingly fresh, and he obtained a few patents in the process. With proper storage, they'll last forever-so you can always have some on hand to add a light and fruity crunch to a salad, pose on top of a cupcake, or float atop a glass of champagne. www.sweetfields.com
Speaking of champagne, another flower that caught my eye is from The Wild Hibiscus Flower Company in Australia. The flower slowly opens up as bubbles stream off its tips, creating a dance in your glass and adding the flavor of raspberry and rhubarb to your cocktail. Owner Lee Etherington, once a tour guide who delighted tourists with his jams, Preserves, and sauces made from Australia's best indigenous offerings developed the flower idea after hosting a group of tipsy tourists who playfully dropped one into a glass of champagne. He spent the next few years perfecting the method of preserving the flowers and although now distributed to 16 countries, the product is still hand-packed into jars to ensure that none are squashed. They are naturally preserved in cane sugar and spring water and will last up to 24 months. And if champagne isn't your thing, then see these other recipes-Australian Beef with Red Wine Hibiscus Syrup Glaze and Wild Hibiscus Pavlova Supreme-on their website. www.wildhibiscus.com.
The next time your guests ask for tea, serve them the Budding Flower from Red & Green Company. A globe amaranth and chrysanthemum wrapped with young green tea and infused with the scent of magnolias will have them mesmerized as they watch the petals unfold in their cups. Co-founder Chongbin Zheng is an artist who grew up in Hangzou, a famous tea region of China. He travels back to his homeland to work closely with farmers to create exceptional teas which he has re-fitted in cool packages-from hermetically sealed aluminum canisters, clay jars, to bamboo canisters. He also has a knack for teapot design. Using craftsman from Chinese factories whose designs date back to the 1300s, Chongbin brings their time-honored techniques to his modern designs. www.rngco.com
You will want to put swirls and florets on everything you see once you get your hands on the mini whipper from ISI. Make your own whipped cream instantly while avoiding preservatives and additives-unless what you want to add are some flavored liqueurs, natural syrups, honey, or alternative sugars. Pastry Chef Aimee Altizer of Talisker Club in Park City, Utah, suggests mixing turbinado with the cream before whipping so it can dissolve. See box for her tips on other edible flowers. www.isinorthamerica.com
Ellen Swandiak is known for her well-orchestrated theme parties. There's always a catch, and creativity is highly encouraged. She's expert at snooping out the coolest kitchen gadgets and exotic food finds that she shares each issue.
EXPERT TIPS
How to Add Flower Power
Pastry Chef Aimee Altizer makes wonderfully light and pretty desserts. Here are her recommendations for edible flowers:
- Snip off the florets on your home-grown chives, sage, or basil, and add a milder herbal flavor to salads, soups or pasta-makes for a prettier tomato, basil, and mozzarella salad.
- Jasmine flowers are great with summer red fruit and make a heavenly cake or tart garnish.
- Grind a small amount of dried lavender for a great addition to a lemon pound cake.
- Try fresh rose petals to garnish a buttermilk vanilla panna cotta with fresh raspberries and rose syrup.
- Always make sure your flowers are from a reliable source.