[Sca-cooks] Candied violet recipe

[Tonya R Stinson]

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On Fri, 19 Apr 2002 15:52:58
 Vincent Cuenca wrote:
>
>Does anyone have a candied violet recipe?  I have a friend with access to a


Here's what I've got in my collection of oddities. :)


---------- Recipe via Meal-Master (tm) v8.04

       Title: CRYSTALLIZED VIOLETS
  Categories: Flowers, Candies, Holiday, Info/tips
       Yield: 1 servings

       1 tb Powdered gum arabic
       1 tb Rose water
            Violet blooms
            Superfine sugar

   NOTE: Both gum arabic and rose water are available
   from drugstores or cake decorating supply stores.

   Dissolve the gum arabic in the rose water and leave
   until the solution becomes a paste.  Using a small
   brush, paint each violet all over with the solution,
   then dip the flowers in superfine sugar.  Leave to dry
   on a wire rack in a warm place.  Store the petals in
   an airtight container, and use them on desserts as an
   edible garnish.

   * Source: The Magic of Herbs, by Jane Newdick * Typed
   for you by Karen Mintzias

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  ---------- Recipe via Meal-Master (tm) v8.04

       Title: VIOLET SYRUP
  Categories: Jewish, Beverages, Flowers
       Yield: 1 servings

       4 c  Violets; freshly picked
            -unsprayed
       2 c  -Boiling water
       6 c  Sugar
       1    Lemon; juice of
       2 c  -Water

   Select only the freshest and most unblemished violets
   in your garden. Place violet petal in a deep bowl and
   pour the boiling water over them. Weigh down with a
   heavy dish to keep them submerged. Place the bowl in a
   draft-free place at room temperature for 24 hours.
   Line a colander with layers of rinsed cheesecloth and
   place over a bowl. Pour violets and liquid into
   colander, squeezing out juice from the violets;
   discard the violets. Place sugar, lemon juice and
   water in a saucepan and boil into a very thick syrup,
   near the candy stage. Add violet water and bring to a
   rolling boil. Boil 10 minutes or until thickened. Pour
   into sterile bottles. Allow to cool, then seal and
   refrigerate. Serve with ice water or club soda.
   VARIATION: Substitute 4 cups fragrant rose petals and
   add 1 cinnamon stick per bottle of syrup. MAKES: 2
   QUARTS

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   ---------- Recipe via Meal-Master (tm) v8.02

       Title: Violet Ice Cream
  Categories: Desserts
       Yield: 1 batch

1 c  Heavy cream                       1/4 c  Crystallized raw sugar
2 c  Fine, fresh whole wheat                  -- (turbinado sugar)

 -- bread crumbs                          Crystallized violets
 -- (abt. 4 medium slices)

   Whip cream until stiff.  Fold in bread crumbs and sugar.  Chill in the freezer until stiff but not hard.
   Before serving, mix in a few crystallized violets, and garnish each serving with more of the same.
   From Kathleen S. Van Horn's "Sweet Violets" article in "The Herb
   Companion."  April/May 1993, Vol. 5, No. 4.  Pg. 29.  Posted by Cathy Harned.

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Hope this helps with what you are looking for. :)
Elizabeth


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