Making stuffed blossoms is a pretty and delicious way to use wild edible flowers.
Author: Cindy Halbkat
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. Daylilie
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.
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
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.
2 cups blackberries
1 cup elderberries
1 cup raspberries
3 tablespoons sumac concentrate or lemon juice
3 cups sugar
2 teaspoons pectin
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.