Thursday, May 13, 2010
tis the season of violets!
so I would like to share with you a recipe for omelet oomphs --
from the forgotten art of flower cookery
by leona woodring smith --
try these various fillings:
fresh violets and grated lemon peel.
Diced crabmeat, chives, and violets, blended together with a few drops of sherry.
red caviar, chopped walnuts, violets and cognac.
sour cream, violets and grated lemon peel.
chopped asparagus and violets.
grape jelly and violets.
whipped cream, violets (fresh or candied), and candied ginger.
sliced strawberries and violets blended with orange liqueur.
(for dessert omelets I usually add 1/2 teaspooon sugar to the egg and then sprinkle the finished product with powered sugar and/ or violets.
also i would like to add that violets are yummy in salad as well!
be adventurous, find a violet patch and start picking!