Night Flower Recipes
NIGHT FLOWER
This aphrodisiac-laden mocktail comes from NYC's Museum of Sex and is a perfect way to set the mood on Valentine's Day. The recipe makes enough almond and jasmine elixirs for eight drinks; if you're making only two, refrigerate both elixirs and they will last up to two weeks. If you can't find granulated honey, substitute raw cane sugar. To make the Night Flower alcoholic, add two ounces of St. Germain (elderflower liqueur) or vodka to each drink.
Provided by Emilie Baltz
Yield Makes 2 drinks
Number Of Ingredients 13
Steps:
- In a small saucepan, bring the almond syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Almond elixir can be prepared in advance and refrigerated up to 2 weeks.
- In a small saucepan, bring the jasmine flowers and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Jasmine elixir can be prepared in advance and refrigerated up to 2 weeks.
- Pour the lime juice onto a small plate and spread the granulated honey on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the granulated honey to lightly coat. Repeat with a second 12-ounce glass.
- Pour 1 ounce each of the almond elixir, jasmine elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
MAGIC FLOWERS
This is one of the easiest ways I know to work with sugar and create beautiful flowers. You can make as many colors as you would like. You can combine different shapes to make multicolored flowers. Have fun and let your creative instincts guide you.
Provided by Food Network
Categories dessert
Time 40m
Yield 40 flowers, depending on the m
Number Of Ingredients 4
Steps:
- Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like.
- Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece.
- If you want to stick different shapes together, use more melted sugar to "glue" the pieces into place.
- Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar.
THE WILD FLOWER
A great, crisp summer refresher.
Provided by Ted Allen
Categories beverage
Time 5m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Pick a few of the lavender buds from a sprig, and muddle them in 2 highball glasses. Fill with ice, then add the wine, liqueur and vodka and top with club soda. Garnish with lavender sprigs.
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- Violet Flower Syrup. Violet flowers (Viola species) are a gorgeous part of Spring's blossom display This violet flower syrup can be used for sorbet, to moisten cakes or scones, and for cocktails.
- Dandelion Wine. Many people have heard of dandelion wine, but not many have had the pleasure of actually tasting it. This recipe captures the sunny color of spring's dandelion flowers.
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