Making stuffed blossoms is a pretty and delicious way to use wild edible flowers.
Stuffed Hibiscus/Rose of Sharon Blossoms
- 12 hibiscus/Rose of Sharon flowers (daylilies work well, too)
- 12 heaping teaspoons garlic and chive seasoned goat cheese (about 3 ounces)
- 1 egg beaten
- splash of cream
- 1 cup unbleached white flour seasoned with salt and pepper
- 1 1/2 cups soft bread crumbs
- Pick through hibiscus flowers removing stamens and calyxes (green part at the base of the flower). Rinse well to remove any insects.
- Set aside on a towel to dry.
- For each flower, roll a teaspoon of goat cheese in your hands forming an elongated egglike shape. Then put the cheese inside of the flower and close the petals around it by pressing.
- In a bowl, beat the egg well with a splash of cream.
- Dip each stuffed blossom in the egg mixture, then in the flour, in the egg again and finally roll in the breadcrumbs. It takes a little bit of practice to coat hibiscus blossoms thouroughly because they're much more slippery than other flowers. Daylilies are easier.
- Bake at 350 degrees F on a greased baking sheet for 15 to 20 minutes until golden brown.
- Serve in a pool of chipotle berry coulis.
Wild Berry Coulis
- 1 cup wild berry jam or substitue seedless blackberry jam
- 1 tablespoon of sherry
- 3 tablespoons of apple cider vinegar
- 1 1/2 teaspoons of pureed chipotle in adobo sauce
- dash of salt
- To make coulis, combine all ingredients in a sauce pan and bring to a boil over medium heat, whisking constantly.
- Lower heat and continue to cook for 5 minutes.
Wild Berry Jam
- 2 cups blackberries
- 1 cup elderberries
- 1 cup raspberries
- 3 tablespoons sumac concentrate or lemon juice
- 3 cups sugar
- 2 teaspoons pectin
- To make wild berry jam, combine berries in a heavy bottom sauce pan and simmer until soft.
- Strain or process in a food mill to remove most of the seeds.
- Return to the pot and add sugar, sumac and pectin
- Bring to a boil, reduce heat and cook uncovered until mixture thickens. This could take up to 30 minutes.
- It's ready when a small amount dropped on a plate holds its shape.
- Pack in sterilized jars.