Salt Cured Cherry Blossoms Recipes

SALT CURED CHERRY BLOSSOMS

Salt Cured Cherry Blossoms image

A specialty of Kyoto Japan and used in many Japanese cooking. The result is beautiful and the flavor exquisite. Used in desserts, salads and salad dressings to flavor for flavor, tea, etc. Rinse gently in water or soak in water first to remove the salt. Do not soak too long. The yield is a guess.

Provided by Rinshinomori

Categories Japanese

Time 2h

Yield 1 cup

Number Of Ingredients 4

Ingredients

200 g cherry blossoms (1/2 to 2/3 open blossoms)
40 g salt
70 ml ume vinegar or 70 ml liquid, from the cherry blossom juice below
4 tablespoons salt

Steps:

Since full blossom is missing the taste and aroma, it's best to pick the blossoms when they are about 1/2 to 2/3 open. Cut off blossoms making sure to keep some of the green stems (see picture).
Using lots of water, soak the blossoms to wash. Several changes of water.
Dry the blossoms completely. Lettuce spinner works really well here.
Add 40g salt to the blossoms, salt the container and the layers of blossoms.
Water will start to float up. Lightly squeeze the blossoms. If you have ume vinegar you will use ume vinegar next, but if you do not have ume vinegar, then do not discard the liquid from squeezing the blossoms because you will use this.
Lightly spread out the blossoms. Straighten the blossoms and stems and place them carefully in the container. Pour in the ume vinegar or if you do not have the ume vinegar, the liquid remaining from squeezing out the blossoms. Place a stone or heavy object to pickle. Keep pickled for 1 week.
After 1 week discard the liquid and spread the blossoms on flat bamboo or plastic container for drying (with holes for air) outside in the shade. Do not squeeze the blossoms because the aroma and taste will be gone if you squeeze too much. The final result should be somewhat damp blossoms and not dried out blossoms.
Gather the blossoms and mix gently with 4 T salt and bottle. Keep in refrigerator - keeps for a long time.
To use, remove the salt by soaking in water or gently washing in water first.

Nutrition Facts : Calories 12, Sodium 43410.3

CHERRY-CHOCOLATE BLOSSOMS

Cherry-Chocolate Blossoms image

Make and share this Cherry-Chocolate Blossoms recipe from Food.com.

Provided by Donna M.

Categories Dessert

Time 42m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 9

Ingredients

1 cup powdered sugar
1 cup butter or 1 cup margarine, softened
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
3 -4 drops red food coloring
2 1/4-2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3-1/2 cup maraschino cherry, drained, chopped
48 chocolate stars or 48 Hershey chocolate kisses

Steps:

In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
Lightly spoon flour into measuring cup; level off.
Add flour and salt; mix well.
Stir in cherries.
If dough is too dry, add a little more cherry liquid until dough holds together when shaped.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees F for 10 to 12 minutes or until edges are just slightly brown.
Immediately top each cookie with a chocolate candy, pressing down firmly.
Remove from cookie sheets and cool.

Nutrition Facts : Calories 300.5, Fat 16.9, SaturatedFat 8.7, Cholesterol 20.3, Sodium 86.4, Carbohydrate 33.1, Fiber 1.6, Sugar 25.1, Protein 4

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