SC - Re: violets

[L Herr-Gelatt and J R Gelatt]

>Meliora & Drake wrote:
>> 
>> Hello,
>> 
>>         I'm currently making Violet syrup which involves suspending batches
>> of violet flower petals in sugar syrup (this from Elinor Fettiplate). Any
>> suggestions on what uses the petals might have after being removed from the
>> violet-flavoured sugar syrup?
>> 
>> Thanks,
>> 
>> Meliora de Curci.
>
>Remove them??? REMOVE THEM??? Shocking!!!
>
>Actually, you might be able to remove them and dust them with granulated
>sugar, and dry them in the sun on a wax-papered cookie sheet. I haven't
>tried this myself, though, and am not sure it would work. (Although
>that's never stopped me before!)
>
>Adamantius
>________

Actually, I like to sugar violets in either of two ways:

1) Dip in a thick sugar surup by holding the stem. remove, and gently pry
apart the petals with a tooth pick. lay on wax paper or a cookie sheet or
both, and sprinkle with a layer of fine granulated sugar. Let dry overnight
or longer if it's damp.

2) Dip in frothy but not too well beaten egg white. Seperate the petals.
Sprinkle as above with sugar. These will dry quickly (2-3 hours or so).

Both of these methods produce violets that are now "sugared", but they are
NOT preserved. They will mold if kept in an airtight container. They will
mold if they get damp. They will mold if they do not dry completely. They
will  lose their color over time (1 month or more), with addition of heat,
salt, or vinegar. They will stick together if given even the merest hint of
touching each other. 

Remeber that even though the surface is dry, there's a moist flower
underneath the sugar whicj must dry as well.


Don't know if this will work with simple petals. DO NOT try this with
hot-house violets. They are sprayed/raised with nasty chemicals.


HTH

Aoife

 

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================