Black Pansy Swizzle Recipes

BLACK PANSY SWIZZLE

Steps:

• Fill collins glass with ice.
• Pour Champagne into glass.
• Add black pansy syrup and stir with swizzle stick.
• Garnish with edible pansy flower.

PANSY COOKIES

Steps:

• Line two baking sheets with parchment paper. In a large bowl, sift together flour, salt, and baking powder. Set aside.
• In bowl of electric mixer fitted with paddle, cream butter on medium speed. Gradually add granulated sugar; beat until fluffy. Add eggs gradually; beat until fluffy. On low speed, add vanilla and reserved dry ingredients; mix until combined. Divide dough into two balls; wrap in plastic wrap. Flatten into disks. Refrigerate 30 minutes.
• Heat oven to 325 degrees. In a small bowl, whisk egg white with 1 tablespoon water until frothy. On a lightly floured surface, roll out one ball of dough to a 1/4-inch thickness.
• Using 1 1/2- or 2 1/2-inch-round fluted cookie cutters, cut out shapes. Place on baking sheets, spacing 2 inches apart. Brush tops with egg wash. Place a pansy on top of each cookie; affix petals with more egg wash. Sprinkle sanding sugar over pansies. Bake until lightly golden, 8 to 10 minutes. Transfer to wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week.

PANZANELLA PANINI

Steps:

• Preheat a skillet over medium-low heat.
• Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
• Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

BLACK PANSY SYRUP

Steps:

• Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 3 or 4 times, then process for about 30 seconds.
• Combine sugar, pansy/sugar mixture and water in a small stainless steel(or glass-no aluminum)saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.)
• When the mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. This rich dark syrup is wonderful poured over vanilla ice cream, cake, pancakes, etc.