Columbia Star

Star Chefs

Borage and
Calendula

Herbed Cucumber Dip with Borage Blooms

1 medium cucumber,
peeled and seeded
1 tsp. white wine
vinegar
½ tsp. soy sauce
3 dashes Angostura
bitters
Pinch of sugar
Salt and freshly ground
white pepper
1 garlic clove, pressed
2 tsp. finely chopped
parsley
2 tsp. finely chopped
basil
1 tbsp. finely chopped
dill
1-1/3 cups sour cream
2/3 cup plain yogurt
20 borage blossoms

Finely chop the cucumber. In a mixing bowl, combine the cucumber with vinegar, soy sauce, bitters, and sugar and season with salt and pepper. Blend well and set aside while preparing the herbs and garlic. Add the herbs and garlic, toss well, and add the sour cream and yogurt. Combine well, cover, and chill for at least 30 minutes before serving.

The dip can be made several hours ahead. Transfer to a large bowl and garnish with a circle of borage blossoms.

The dip can be served with crackers or chips, or with fresh crudités like carrots, celery, bell peppers, cherry tomatoes or cucumber.

From Flowers in the Kitchen by Susan Belinger

Golden Corn Muffins with Calendula Petals

1 cup stone ground
cornmeal
¾ unbleached white
flour
2 tsp. baking powder
½ tsp. salt
2 large eggs
1 cup milk
3 tbsp.canola oil
¾ cup grated cheddar
cheese
1 cup corn kernels,
fresh or frozen and
thawed
¼ cup calendula petals

Butter a muffin tin and preheat over to 375°.

In a mixing bowl combine cornmeal, flour, baking powder, and salt.

In another bowl beat eggs and add milk and oil, blending well. Stir the cheese and corn into the wet ingredients.

Pour wet ingredients into dry and blend.

Stir the calendula petals into the batter. Fill muffin cups almost full, dividing batter evenly.

Bake for 20 minutes or until golden brown. Let stand 5 minutes.

Remove the muffins from the tin and serve warm with butter.

Makes one dozen large muffins.

From Flowers in the Kitchen by Susan Belinger

Herbal Salad

1 quart of spinach
leaves or leaf lettuce
¾ cup radishes, thinly
slice
¼ cup thinly sliced,
small, young borage
leaves
1 tbsp. fresh thyme
leaves, crushed
1 tsp. thinly sliced
fresh sage leaves
1 tsp. minced fresh marjoram

Dressing
3 Tbsp. olive oil
2 Tbsp. red wine
vinegar
2 Tbsp. apple juice
1 tsp. lemon juice
Freshly ground pepper

Combine all and whisk thoroughly.

Toss greens and radishes with dressing. Add prepared herbs and toss again. Garnish with sprigs of fresh herbs.

From Sage Cottage Herb Garden Cookbook by Dorry Baird Norris

Candied Borage Flowers

Gather borage flowers and remove the hairy sepals. Wash flowers in cool water. Dry on paper towel. Brush with egg white, sprinkle with sugar, and let dry in warm place. Use to decorate cakes, cupcakes, and cookies.

Adapted from Flower Cookery by Mary MacNicol

Dress up your cakes with fresh flowers

Fresh edible flowers make gorgeous and easy decorations. Top a frosted cake or a plain cake dusted with confectioners’ sugar with sweet violets, lavender, honeysuckle, rose petals, borage, bachelor’s buttons, johnny-jump ups, or calendulas. You can add a dollop of whipped cream so that some of your flowers are raised up off the surface of the cake; arrange the flowers like you would a floral arrangement.

Dusting the flowers with superfine sugar adds an elegant, sparkly effect. (Candied violets and candied rose petals are available at cake decorating supply stores and some supermarkets.) Be sure that the flowers are clean, all the parts you are using are non-toxic, and that they are pesticide-free.

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