23. Get your taste buds blooming

24 & 25 | FOUR EAST ASIAN DESSERT RECIPES

ALYSSA MARKS

CREDIT: FREEPIK

To celebrate the arrival of spring and the annual regrowth of our ecosystems, here are four recipes that incorporate flowers. Simply take a quick trip to your garden and add a pop of colour to these delicious dishes.

These unique plates are suitable for desserts, appetizers, and snacks, and are almost too pretty to eat!

LILAC SCONES

Adapted from “Lilac Scones with Rhubarb Curd” by Kitchen Vignettes

When I think of springtime, the first thing that comes to mind are beautiful lilac trees in full bloom. Why not bring their lovely floral scent into the kitchen? Try these warm lilac scones with your tea or coffee while soaking up the morning sunshine.

• 3 cups of all purpose, unbleached flour • ⅓ cup of granulated sugar, plus more for sprinkling • 2 ½ tsp of baking powder • ½ tsp of baking soda • ½ tsp of salt • 12 tbsp of chilled salted butter • 1 cup of full fat buttermilk, well shaken • 1 cup of lilac blossoms

1. Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 2. Cut the butter into small pieces and add to the mixture. Thoroughly mix the butter with your hands until the pieces are no larger than the size of a pea. 3. Add lilac blossoms to the mixture (no stems). Add the shaken buttermilk to the mixture and fold together until you can form a rough ball with the dough. Try to mix as little as possible. 4. Dust a clean surface with flour and roll out the mixture to a ½ inch of even thickness.

Cut into triangles and place on a greased baking sheet.

Sprinkle them with coarse sugar and add lilac blossoms for garnish. 5. Bake for 12 to 16 minutes or until the edges are golden brown. Serve while warm.

As the season begins to change and the weather becomes warmer, enjoy a floral bellini popsicle outside. CREDIT: PEXELS

STUFFED ZUCCHINI FLOWERS

Adapted from “Roasted Zucchini Flowers Stuffed with Bacon, Mushrooms, and Ricotta” by White on Rice Couple

These flavourful stuffed zucchini flowers are the perfect appetizer to share with your loved ones. The bright and tangy taste from the zucchini blossom combined with the creamy filling is the perfect concoction for springtime.

• 12-14 zucchini blossoms (centre pistil or stamens removed) • 4 slices of bacon • 4 ounces of diced mushrooms • 2 tsp of minced fresh rosemary • ½ cup of ricotta • 1 egg yolk • Kosher salt to taste • Black pepper to taste • Olive oil for drizzling

1. Preheat the oven to 400 degrees F. Lightly grease a baking dish or line a sheet pan with parchment paper. 2. Cook the bacon according to package instructions and remove from the pan. In that same pan, cook the mushrooms and rosemary for 3 to 5 minutes or until browned.

Remove from the pan and let cool for 10 minutes. 3. Cut the bacon into small pieces. Combine the bacon, ricotta, mushrooms, rosemary, and egg yolk. Add salt to taste. 4. Open the blossoms and stuff them with the mixture, approximately 1 to 2 tsp per blossom, depending on size.

Wrap the petals around the stuffing. Lay the flowers on the baking sheet and lightly drizzle them with olive oil. 5. Bake for 15 to 20 minutes, or until golden brown. Serve while warm.

BELLINI POPSICLES WITH EDIBLE FLOWERS

As the weather begins to warm and the sun sets a little later, these peach popsicles are the perfect ode to the changing seasons.

• 2 cups of soda water • ½ cup of simple syrup • ½ cup of lemon juice • 2 peaches • Edible flowers for garnish

1. Remove the pits from the peaches and chop finely. Puree the peaches in a blender until smooth, then strain through a fine mesh strainer. 2. Transfer the peach puree to a mixing bowl and add soda water, simple syrup, and lemon juice. Stir to combine. 3. Add the edible flowers to the popsicle moulds and pour the mixture into the moulds. 4. Place the moulds into the freezer and leave for 30 minutes. After 30 minutes have passed, take the moulds out and then add the popsicle sticks. Return the moulds to the freezer until they are fully frozen. 5. Release the popsicles by placing the moulds under warm water for a few seconds.

GRAPHICS BY FLATICON & PIXABAY

SPRING SALAD WITH EDIBLE FLOWERS

Adapted from “Spring Salad with Edible Flowers” by The View from Great Island

This simple recipe embodies the growth and blossoming of springtime with colourful flowers and bright greens. You can add your own twist by incorporating your favourite ingredients into the mix. I chose to add heirloom tomatoes!

• 2 cups of mixed spring greens • 1 small sweet onion • Edible flowers • ¼ cup of dressing of your choice

1. Peel and slice the onion into thin rounds. Remember to separate the rings! 2. Pour the dressing into a large salad bowl, then put the greens and onions into the bowl. 3. Scatter the edible flowers on top of the salad. 4. Toss and mix the salad right before serving.