Garden Spells Recipes

So I received Garden Spells in the mail about a week ago, but I have been so busy lately, that I haven't had a second to pick it up! Today I finally was able to pick it up... and already, into the 11th page, I came across the most beautiful array of magickal foods and fragrance!!!

Here is a paragraph that I have been reading over, and over again, because all of the food and flowers sound so lovely together, like poetry for the taste buds.... I would love to find recipes for any of these treats...

" The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not"

I could not find any recipes for the treats above, but among my research , I found some other recipes from the book! I checked out author Sarah Addison Allen's page... and BINGO!!! Here are some of Claire's Recipes along with a guide of edible flowers so you can experiment with your own floral recipes! :

Garden Spells

Claire’s Recipes

ROSE PETAL SCONES

rose petal -- encourages love...

2 1/4 cups unbleached all-purpose flour

2 tsp granulated sugar

1/2 tsp ground cinnamon

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

4 Tbs unsalted butter

1/3 cup unsalted coarsely ground pistachio nuts

1 cup heavy cream

1 Tbs rose water

2 Tbs edible rose petals - finely shredded

Preheat oven to 425 degrees. Combine and sift the flour, baking powder, baking soda,

sugar, salt and cinnamon. Cut in the butter and mix until crumbly. Stir in the

pistachios. In a separate bowl, combine the cream and the rose water. Stir in the

shredded rose petals. Add the cream-rose mixture to the dry ingredients, stirring until

a soft dough forms. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for

10-12 minutes or until golden brown.

STUFFED PORK TENDERLOIN

nasturtium -- promotes appetite in men, makes women secretive...

1 pork tenderloin, 1 to 2 pounds

2 ounces goat cheese

1-1/2 tablespoons of nasturtium blossoms, chopped

1-1/2 tablespoons chive blossoms, chopped

1 sprig rosemary

salt and pepper, fresh ground

olive oil

Split the tenderloin lengthwise down the middle, cutting about 2/3 of the way through.

Lay open. Evenly spread a layer of goat cheese down the center of the tenderloin.

Evenly sprinkle 1 tablespoon of nasturtium and chive blossoms and a single row of

rosemary foliage down the center of the tenderloin. Using kitchen twine, close the

tenderloin back up and tie it together. Brush the outside of the meat lightly with olive

oil, then roll it in fresh ground salt and pepper and the remaining blossoms and

rosemary foliage. Place into an ungreased cooking pan and cook for about 30 to 40

minutes in a 350 degree oven or until a meat thermometer reaches 140 degrees.

LAVENDER BREAD

lavender -- raises spirits and prevents bad decisions resulting from fatigue or

depression...

3/4 cup milk

3 tablespoons finely chopped culinary lavender

6 tablespoons butter, softened

1 cup granulated sugar

1/4 teaspoon salt

2 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

Preheat the oven to 325 degrees. Grease and flour a 9x5 inch loaf pan.

Combine the milk and lavender in a small saucepan over medium heat. Heat to a

simmer, then remove from heat, and allow to cool slightly.

In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg

until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into

the creamed mixture alternately with the milk and lavender until just blended. Pour into

the prepared pan.

Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the

crown of the loaf comes out clean. Cool in the pan on a wire rack.

DANDELION QUICHE

dandelion -- a stimulant encouraging faithfulness...

Preheat oven to 350 degrees.

Grease a 9" pie tin or baking dish. Coat with bread crumbs.

Fill with alternating layers of:

Dandelion greens, precooked until tender

Cheddar cheese, grated

Bacon, cooked till crisp and crumbled (optional)

Onion, diced and sauteed till translucent

Beat together:

3/4 cup milk

3/4 cup cream or half and half

3 large eggs

Pinch of ground nutmeg

Freshly ground black pepper

3/4 teaspoon salt

Pour over other ingredients. Bake until top is golden, about 30 minutes. Let cool slightly

to set.

MINT JELLY

mint -- when used with other edible flowers, it confuses the eater, thus concealing the

true nature of what you are doing...

1-1/2 cups fresh mint

2 1/4 cups water

2 tablespoons lemon juice

1/2 to 1 cup sugar

3 oz liquid pectin

Green food coloring

Rinse the mint (stems and leaves). Place in large pot and crush with a masher. Add

water and bring to a boil. Remove from heat, cover and let stand for 10 minutes. Add

the lemon juice and a couple drops of food coloring and mix. Add the sugar and mix

well. Put pot back on stove and bring to a boil, stirring constantly. Once it comes to a

boil, stir in the pectin and mix. Boil for 1 additional minute, stirring constantly. Remove

from the heat, skim off foam with a metal spoon and quickly pour into hot sterilized jars.

Seal with hot lids.

CHIVE BLOSSOM VINEGAR

chive blossom -- ensures you will win an argument...conveniently, also an antidote for

hurt feelings...

For every 2 cups packed fresh chive blossoms, you will need 2 cups white vinegar. Bring

vinegar just to boil, but do not boil. Pour over chive blossoms. Let stand in rock or large

glass bowl or bottle in a cool, dark place for one week. Strain vinegar, discard blossoms.

Transfer to bottles and add sprig of fresh chive blossom to each bottle. Flavorful and

pretty pink color.

(recipe from cooks.com)

I hope you enjoy!! I really cant wait to try some of these recipes !! :-D