Crystallized Violets and Violet Jam

Spring is the time for violets. So here are some lovely recipes for sweet violets that you will enjoy. I will post a violet syrup recipe in the future also.Its wonderful on pancakes!


Crystallized violets are lovely , delicious and good. They are simple to make and look lovely on a cake or cupcakes. They are edible too!

You can do this with rose petals too. Again just be sure they are not treated with insecticides.
You will need to gather:

about 36 violets with stems ....make sure they have not been sprayed with weed killer etc.
4 oz of frozen egg substitute, thawed
(or 1 egg white plus 1/2 tsp. water) but be safe and use the substitute
1/4 c. superfine sugar (the kind they make for iced tea )

Wash the flowers well, but very gently and pat dry very gently also.
Very carefully paint each petal on both sides with the egg white substitute. You can use a small painting brush for this.
Now sprinkle on both sides with the fine sugar and place on in a cool dry area til they are all dried.
Now snip off the stems (they just allow you to hold them better while painting them)
You can store them carefully in an air tight container in your refrigerator. Layer gently.
Some people use waxed paper between. Make sure the jar is very dry and air tight.

You can use them to decorate wedding cakes, cup cakes .. anything you wish. They taste lovely.





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Violet Jam


Ingredients:
2 c Fresh violets
2 cups of boiling water
4 Tablespoons of lemon juice
1 pkg of powdered pectin
4 cups of sugar

How to make the jelly:
Place boiling water into a heat resistant glass jar.
Place your cleaned violet blossoms in the jar, cover and let steep for 24 hours.
You will end up with a murky infusion that is bluish green in color. Its ok even if it looks funny. This is your violet infusion.

Strain out violets and add the lemon juice. The infusion will lighten up now to light lavendar.

Put your violet/lemon mixture into a clean sauce pan and stir in the pectin and bring the whole thing to a boil for a minute or so.

Now add the 4 cups of sugar and bring back up to a good boil for another minute.This will melt in the sugar.

Skim the top if there is scum on it.

Pour the violet jelly into sterile jars and seal tightly. ( for safety sake, be sure to learn how to sterilize and seal jars properly before making any canned or bottled goods.There is lots of information on the web and there are people who know how and can be a valuable resource. )

Recipe makes about 2 1/2 cups of violet jelly.

Stawberry Lemonade

Ingredients you will need:

• 
  1 container (1 pound) strawberries, washed thoroughly and hulled
  3 tablespoons sugar
  1 can (12 ounces) frozen lemonade concentrate
  2 cups ice

Directions
1. Using a potato masher or pastry blender, mash together strawberries and sugar in a medium bowl until strawberries are cut into small pieces and mixture becomes juicy, about 1 minute; let stand 3 to 5 minutes.
2. Combine strawberry mixture, concentrate and 6-1/2 cups water in a large pitcher. Add ice and serve.


A sprig of mint on the side looks lovely when presenting this beverage as does a colorful straw or umbrella in the drink!

Mediterranean Burgers

Ingredients (adapted from Ladies Home Journal recipe)
4 hamburger buns or rolls, split
1/2 cup mayonnaise
1 small garlic clove, finely minced
2 teaspoons jarred capers, rinsed, drained and coarsely chopped
1/2 teaspoon freshly ground pepper
1 pound of very lean ground beef. (use kosher buffalo if you are adventurous)
1/2 medium onion, finely chopped
1/3 cup finely chopped roasted red bell pepper (from a 12-ounce jar)
3 tablespoons plain bread crumbs
1 tablespoon olive oil, plus additional for grill
1 tablespoon minced fresh basil
1 teaspoon dried oregano
1 teaspoon red wine or sherry vinegar
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
5 artichoke hearts (from a 14-oz. can), drained and thinly sliced
1 cup (1 ounce) arugula
(or lettuce for the rest of us who can't afford arugula!)

Preheat grill to gill pan to moderate heat. Grill rolls, cut side down, until just golden, about 1 minute; set aside.
Combine mayonnaise, garlic, capers, and 1/4 teaspoon pepper in a small bowl. Cover and set aside.
Using hands, gently mix meat, onion, roasted pepper, bread crumbs, oil, basil, oregano, vinegar, rosemary, salt and remaining 1/4 teaspoon pepper in a medium bowl until just combined. Shape into 4 (1 inch thick) patties.
Lightly oil grill rack or pan. Grill burgers, turning once, about 8 minutes for medium well.
Spread a heaping tablespoon mayonnaise mixture on bottom half of each bun. Layer with artichoke slices, burger and arugula(or lettuce); cover with top half of bun. Serve immediately.

Matzo Ball Soup (with Chicken Feet and Shmaltz)

The Matzo Balls


Prepare these first and leave in the refrigerator until you are ready for them.

4 eggs

2 teaspoons salt

4 tablespoons chicken broth

4 tablespoons schmaltz (or vegetable oil if you are a sissy)

1 cup matzo meal

1 tablespoon finely minced parsley if you wish.

Beat the eggs , schmaltz and broth with a bit of salt using a whisk or fork until blended and then stir in the matzo meal and the parsley if you use it. Now you might wish to place this in the fridge for a half hour to firm up the dough.
Now you will shape them into small...... Emphasis on small... balls and drop them into either salted boiling water too cook or into boiling soup to cook.
If you make them large beware because they will end up huge!!


Now for the soup:

1 whole chicken( now the real secret to good chicken soup is to use about 8 chicken feet. yes you heard right, thats the real old fashioned way and where most of the flavor is. You just have to scrub them thoroughly but its how your great great grandparents made soup! no jokes about the flavor please. But they are optional of course)
3 or 4 carrots chopped
3 stalks of celery chopped and you can add a chopped up zucchini if you wish
2 large onions chopped
2 chopped cloves of garlic
3 parsnips peeled and sliced
A quart or more of chicken stock ( you can purchase kosher chicken broth if you wish)
Water to make sure the stock covers the chicken for boiling if the stock is not enough
1 bay leaf
salt and pepper to taste and pinches of sage or marjoram and thyme can be added .
You may also like a bit of dill in it.. but I do not.

Place your chicken in a large pot of water and/or stock ( I use a mixture) along with all your spices and vegetables and cook at a boil til the chicken is done. Lower the heat and cook more til the chicken is falling off the bones, about 2 hours total start to finish really.
Skim fat along the way.
Now if you wish, you can cook the chicken a little then bone it and return to the pot or you can just strain them out after the soup is done.

You add the matzo balls about half an hour before the soup is completely done . It will take about that long for them to cook through.

Another option is to cook the matzo balls in salted boiling water first while soup is preparing and then add them.