These recipes are used with permission from Cathy Wilkinson Barash's books, Edible Flowers, and Edible Flowers-Drinks & Desserts (both from Fulcrum Publishing).
Calendula Cheese Ball
2 8 ounce pkgs. cream cheese, room temperature
1 cup extra sharp cheddar cheese, finely grated
1/4 cup green bell pepper, finely chopped
1/4 cup sweet red pepper, finely chopped
1/4 cup carrot, finely shredded
1/2 cup fresh calendula petals, chopped
2 tablespoons green onion, finely chopped
1 teaspoon fresh garlic, crushed
1/4 teaspoon tamari or other good soy sauce
Dash freshly ground black pepper
Mix all ingredients together in a bowl. Refrigerate for at least one hour.
Form into a ball. For an elegant touch, press whole calendula flowers into the ball.
Calendula Biscuits
(From Diana Clare, Malahat Farm, Sooke, B.C., Canada, also from Edible Flowers).
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 tablespoons fresh calendula petals, finely chopped
3/4 cup milk
2 tablespoons additional butter or margarine
Preheat oven to 450 degrees F.
Mix dry ingredients together in a bowl. Cut in butter and calendula petals with a pastry knife until the mixture is mealy in texture, then stir in the milk.
Turn out onto a floured board. Shape and knead (as little as
possible) into an oblong about 1 1/2" thick. Place on a heavy cookie sheet
and with a sharp knife, cut dough into 2" squares. Dot well with butter or margarine. Bake for 10 to 12 minutes or until lightly browned.
Serves 6 - 8.
Calendula Carrot Soup
4 tablespoons butter
1 cup sweet Vidalia or Walawala onion, coarsely chopped
4 cloves garlic, crushed
1 cup tart, Granny Smith apple, coarsely chopped
1/2 cup raw, not roasted, peanuts, chopped in food processor
1/4 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cumin
2 pounds carrots, coarsely chopped
4 cups vegetable or chicken stock
1/2 cup milk
1 cup fresh calendula petals
In a large stockpot, melt butter over a medium low heat. Add onion and
garlic, sauté until they turn translucent. Add apple and peanuts, cinnamon,
nutmeg and cumin. Continue to cook for 3 minutes. Add carrots and cook for
5 minutes over a low heat, stirring intermittently. Pour in stock, cover
and allow to simmer for 20 - 25 minutes. Remove from heat and allow to cool
slightly before pouring into a blender or food processor. Puree until
smooth. Return to pot and stir in milk. Cook over a medium low heat for 5
minutes. Do not let it come to a boil. Stir in petals just before serving.
Serves 4 - 6.
Calendula Rice
(From Pat Lanza, Shandelee Mountain Crafts & Gardens, Livingston
Manor, NY, in Edible Flowers, by Cathy Wilkinson Barash)
4 cups water
1/8 teaspoon salt
1/2 cup onion, finely chopped
2 chicken bouillon cubes
1/2 cup fresh calendula petals, finely chopped
2 cups long grain rice
In a medium saucepan bring water to a boil. Add salt, onion, bouillon
cubes, calendula petals and rice. Stir. Reduce heat, cover and simmer for
18 minutes.
Serves 8.
Zuni Rice
(From Robert Werst, chef/owner, y.e. Coyote, Hicksville, NY, in Edible Flowers, by Cathy Wilkinson Barash).
1/4 cup oil
1/4 cup fresh calendula petals, finely chopped
1 cup rice
2 cups water
2 tablespoons chili powder
1/4 cup frozen peas, thawed
1/4 cup sweet red bell pepper, diced
2 tablespoons tuberous begonia petals, coarsely chopped (optional)
Preheat oven to 375 degrees F.
Heat oil in an oven safe saucepan. Add calendula petals and rice. Sauté for several minutes, stirring frequently. Add water and chili powder. Bring to a boil and cover with aluminum foil.
Remove from heat and place in the oven. Bake for 45 minutes to an hour, or until all liquid is absorbed. Remove from oven. Stir in peas and red pepper. For added zest, add tuberous begonias.
Serves 4 - 6.
Calendula Potatoes
(From Jose Gutierrez, chef, Chez Phillippe, Hotel Peabody, Memphis TN, in Edible Flowers, by Cathy Wilkinson Barash).
4 medium potatoes, peeled and shaped into oblongs
Petals from 8 - 10 calendula flowers
1 tablespoon butter
Boil potatoes in water with half of the calendula petals until potatoes are just tender. Drain potatoes. Melt butter, and roll potatoes in butter to coat completely. Roll in remaining petal to coat with flowers.
Serves 4. This dish is a show-stopper when served with Veal Chop with Johnny
Jump Up flowers.
Calendula Orange Cake
Cake Batter:
5 eggs
1/2 cup butter, at room temperature
1 1/2 cups sugar
Rind of 2 lemons, grated
Rind of 1 orange, grated
1 cup sour cream
1/2 cup yogurt
3 cups flour
2 teaspoons baking soda
1/2 cup fresh calendula petals, chopped
Preheat oven to 350 degrees F.
Separate eggs. Beat whites until they form stiff peaks. Set aside.
Cream butter and sugar together. Blend in egg yolks, lemon rind, orange rind, sour cream and yogurt. Beat until smooth.
Sift dry ingredients together. Slowly add dry ingredients to wet, mixing well. Gently fold in beaten egg whites and calendula petals.
Butter and flour a Bundt or angel food cake pan. Pour in cake batter and bake for 60 minutes. Remove from oven and let cool in pan 10 minutes, then remove to a cooling rack and allow to cool completely.
Syrup topping:
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup Grand Marnier
1/4 cup sugar
Combine all ingredients in a saucepan over a low heat. Bring to a boil, then simmer for 3 minutes. Pour hot syrup over cooled cake and garnish with calendula petals.
