Mother’s Day: a floral menu from appetizers to desserts


Mother’s Day: a floral menu from appetizers to desserts

For Mother’s Day flowers are brought to the table: here is a complete menu from appetizers to desserts with which to celebrate in a colorful and original way.

Here we are, May 10 is just around the corner and the desire to celebrate our mothers in an original and different way than usual reappears on time as every year. This time, however, let’s start with one of the most traditional gifts –the protagonists will be the edible flowers, to flavor and garnish the dishesflowers – and let’s decline them in an extravagant way by bringing them to the table. Obviously, the protagonists will be the edible flowers , that is the edible ones, with which you can aromatize, flavor your dishes or use directly as the main ingredient. Between dill, chervil, carnation, hibiscus and verbena, the possibilities for building a complete menu – from appetizer to dessert – are truly endless. If you don’t know where to start, here are a series of recipes to inspire you to celebrate Mother’s Day in the name of joy.

 

  1. Millet and flower salad . Let’s start with a light appetizer that will tickle your appetite while waiting for more substantial courses. This salad is perfect for those who are gluten intolerant and for those who prefer a vegetarian diet. As for the ingredients, choose the first fruits of the season from fruit and vegetables, preferring both raw and cooked ones. Before serving, don’t forget to decorate your plate with a varied and colorful mix of edible flowers.
  2. Citrus risotto with flowers creamed with Parmesan . A first course that smells of spring and sunny days. The secret lies in the addition of julienned and lightly blanched citrus fruits that will be added at the end of cooking, just before starting to stir the risotto with the Parmesan. To further enhance the aroma of the dish will be the cooking broth enriched with bay leaves, parsley, tomatoes and pepper. The final touch of edible flowers will then make your risotto even more colorful and springy.
  3. Bites of croaker with wild violet flowers. The tender meat and the light taste of the brine lend themselves particularly to equally delicate and fragrant combinations. Serving it in the form of delicious morsels with a delicious wild violet dressing is the perfect idea if you love to surprise at the table. First, prepare an emulsion with extra virgin olive oil, a handful of lemon balm leaves, salt and peppercorns. Gently massage the fish and leave to marinate for a few hours. After the necessary time, drain the shadow of the excess liquid and cut into cubes. Meanwhile, blend 200 g of mixed herbs (baby spinach and chard) together with a drizzle of oil until you get a creamy consistency. Add the edible wild violet flowers and 100 g of toasted almonds. Cook the croaker morsels over low heat for about 10 minutes and add the flower and vegetable dressing. Season with salt and pepper.
  4. Flower and mixed salad . A perfectly balanced side dish in which the bitter notes of the mixed salad blend well with the sweetness of the edible flowers. Season with an emulsion prepared with oil, balsamic vinegar, salt and pepper and mix carefully to flavor all the ingredients. You will bring to the table a truly original triumph of colors.
  5. Wisteria scented biscuits . Wisteria flowers are the best choice for making floral desserts. All you have to do is add a handful of coarsely chopped wisteria flowers and a spoonful of candied lemon zest to the classic shortcrust pastry dough which will give a pleasant touch of freshness. Once out of the oven, decorate the cookies with some flowers left aside and enjoy the intoxicating scent that will be released with each bite.

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