Floral Flirtations: Dishes to Make You Blush This Season

Floral Flirtations: Dishes to Make You Blush This Season

By Gwendolyn Rodriquez

When sunny skies and bright blooms return, it’s the perfect time to add a touch of floral fancy to your kitchen adventures. Edible flowers are Mother Nature’s way of enticing our senses with their seductive fragrances and pretty pops of color. So why not let them seduce your palate as well? From appetizers to desserts, a few petally embellishments are sure to impart a certain romantic je ne sais quoi to all your warm weather dishes. Prepare to swoon over these blossoming beauties!

Lavender Lemon Soufflé Pancakes Start your day with an enchanting twist on classic lemon pancakes, courtesy of lovely lavender buds lending their perfumed charms.

Strawberry Rose Shortcakes You had me at strawberries and cream, but these tender shortcakes adorned with edible rose petals and whipped cream are almost too gorgeous to eat…almost.

Hibiscus Berry Pavlova This showstopping meringue wreath gets crowned with a kaleidoscope of jewel-toned berries, hibiscus syrup and candied hibiscus blossoms for a flora-inspired grand finale dessert.

Lavender Lemon Soufflé Pancakes 

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp white sugar
• 1 cup milk
• 1 large egg, separated
• 2 tbsp butter, melted
• Zest of 1 lemon
• 1 tsp lavender buds, divided
• Fresh lavender sprigs for garnish

Instructions:

1. In a bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and pour in milk, egg yolk and melted butter. Whisk to form a thick batter, then stir in lemon zest and 1/2 tsp lavender buds.
2. In a separate bowl, beat egg white until stiff peaks form. Gently fold into batter.
3. Lightly grease a skillet or griddle and preheat over medium heat. Pour batter into desired pancake sizes. Cook until bubbles start to appear on surface, then flip and cook other side until golden brown, about 2-3 minutes per side.
4. Remove from heat and top pancakes with remaining 1/2 tsp lavender buds and lavender sprigs. Serve hot with lemon curd, maple syrup or fruit compote if desired.

Strawberry Rose Shortcakes (Makes 6 servings)

Ingredients: Shortcakes:

• 2 cups all-purpose flour
• 1 tbsp white sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold butter, cubed
• 1 cup cold heavy cream, plus more for brushing
• 1 tsp vanilla extract
• 2 tbsp raw sugar

Filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup white sugar
• 1 tsp rose water
• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 cup edible rose petals

Instructions:

1. Make shortcakes: In a food processor, pulse flour, sugar, baking powder and salt to combine. Add cold butter and pulse until mixture looks like coarse crumbs. Transfer to a bowl and make a well in the center.
2. Pour in cream and vanilla. Use a fork to gradually incorporate it into the dry ingredients until a shaggy dough forms.
3. Turn out dough onto a lightly floured surface and knead a few times until it comes together. Pat into a 3/4-inch thick circle and cut into 6 rounds using a biscuit cutter.
4. Place rounds on a parchment-lined baking sheet. Brush tops with additional cream and sprinkle with raw sugar. Bake at 400°F for 15-18 minutes until golden brown.
5. Make filling: In a bowl, mix together sliced strawberries, sugar and rose water. Let sit for 30 minutes to macerate.
6. In another bowl, beat heavy cream and powdered sugar until soft peaks form.
7. Split warm shortcakes and fill with strawberry mixture and whipped cream. Garnish with rose petals. Serve immediately.

Hibiscus Berry Pavlova (Makes 8 servings)

Ingredients: Meringue Wreath:

• 4 large egg whites, room temp
• 1 cup superfine sugar
• 1 tsp white vinegar
• 1 tsp cornstarch

Hibiscus Syrup:

• 1 cup water
• 1/2 cup sugar
• 1/2 cup dried hibiscus flowers

Filling:

• 2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla
• 3 cups mixed fresh berries
• Candied hibiscus flowers

Instructions:

1. Make hibiscus syrup: In a saucepan, bring water and sugar to a boil. Stir in hibiscus flowers, remove from heat and let steep for 20 mins. Strain and refrigerate syrup until completely cooled.
2. Make meringue: In a clean bowl, use an electric mixer to beat egg whites on low speed until frothy. Gradually increase speed and beat until soft peaks form.
3. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in vinegar and cornstarch.
4. On a parchment-lined baking sheet, spread meringue into a 9-inch wreath shape with an empty center.
5. Bake at 225°F for 1 1/2 hours. Turn oven off and let meringue cool inside for 1 hour.
6. Make filling: In a bowl, beat cream, powdered sugar and vanilla until stiff peaks form.
7. Assemble: Place meringue wreath on a platter. Spread whipped cream in the center well. Top with berries.
8. Drizzle pavlova and berries with 2-3 tbsp hibiscus syrup. Garnish with candied hibiscus flowers. Serve immediately.

With their enchanting floral flourishes and vibrant colors, these sweet treats are sure to awaken all your senses this season. Impress at your next spring soiree or simply indulge in a delightfully personal bouquet for one! However you enjoy them, these blossoming desserts are made for lingering moments of sheer delight.