Ah Sunflower Recipes

AH, SUNFLOWER!

This cocktail - essentially a tequila sour softened by elderflower liqueur and gilded with a garnish of flower petals and toasted sunflower seeds (which add a surprising crunch) - aspires to capture some of the unambiguous cheerfulness most of us associate with sunflowers and serve it in a glass. It's named for William Blake's decidedly ambiguous poem, "Ah! Sunflower."

Provided by Rosie Schaap

Categories cocktails

Yield 1 drink

Number Of Ingredients 7

Ah, Sunflower! image

Steps:

Shake tequila, elderflower liqueur, lime juice and egg white with ice. Strain into a glass filled with ice. Add bitters. Garnish with seeds and flowers.

Ingredients

2 oz. blanco tequila
1/2 oz. elderflower liqueur
1/2 oz. fresh lime juice
1 egg white
2 dashes orange bitters
5 toasted sunflower seeds
Edible flowers to garnish

SUNFLOWER

Provided by Food Network

Categories dessert

Yield 4 sandwiches

Number Of Ingredients 37

Sunflower image

Steps:

For the bread: In a large bowl, put the yeast and warmed heavy cream and soy milk. Let sit for a couple of minutes until the yeast is foamy. Add the melted butter and egg yolks to the mixture. Mix well. Add the cinnamon and mix well. Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture. Add the cornmeal and mix well. Add the flour, salt and sugar and mix well. Scoop the dough evenly into 2 (8 by10-inch) generously greased bread pans. Cover and let sit for 30 to 40 minutes.
Preheat oven to 400 degrees F.
Bake in a hot oven for 1 hour. Check for doneness by tapping the bottom of the loaf for a hollow sound. If not done, bake a couple of more minutes.
Oven temperatures vary, so keep your eye on the bread. Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving.
For the Mango Butter Sauce: Melt butter in microwave or in a skillet. Prepare the green tea and let it sit for 5 minutes.
In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup. Blend until smooth. Serve with salads or over sandwiches.
For assembly: In a large bowl, combine all the ingredients but 1 cup of sunflower seeds and mix very well. Put the 1 cup of sunflower seeds off to the side. Place the bread on the plates and distribute the mixture in the bowl evenly among them. Drizzle the lemon and olive oil lightly over the sandwiches. Cover with the bread tops. With the 4 tablespoons of melted butter, drizzle 1 tablespoon over each center of the top of the sunflower bread. Take the extra cup of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread. Serve wih Mango Butter Sauce, if desired. Decorate plate accordingly.

Ingredients

1/2 tablespoon yeast
1 cup heavy cream, warmed
1 cup soy milk, warmed
1 cup butter, melted
4 egg yolks, beaten
1 tablespoon ground cinnamon
1 large acorn squash, cooked and seeded
1 cup sliced almonds
2 cups cornmeal
4 cups all-purpose flour
1 tablespoon salt
1 1/2 cups packed brown sugar
2 tablespoons butter
1/2 cup Chai green tea
1 cup chopped mango
1 teaspoon cinnamon
1 tablespoon maple syrup
2 cups chopped Swiss chard
2 cups goat cheese
2 cups chopped avocado
2 cups freshly chopped mint leaves
3 cups roasted sunflower seeds, divided
1 cup freshly chopped basil leaves
1 cup chopped tomatoes
1 cup grated carrots
1 cup chopped currants
I cup chopped macadamia nuts
1 cup chopped almonds
3 tablespoons fresh lemon juice
1 tablespoon lemon pepper
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon brown sugar
8 slices Sunflower-shaped Acorn Squash Bread
4 tablespoons butter, melted
Lemon and olive oil, to taste
1 cup Mango Butter Sauce

RUM AND PINEAPPLE JUICE

This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.

Provided by Rosie Schaap

Yield 1 drink

Number Of Ingredients 5

Rum and Pineapple Juice image

Steps:

Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.

Ingredients

2 to 3 ounces dark rum
4 ounces chilled pineapple juice
Splash of soda water
Nutmeg
Pineapple chunk, for garnish

More about "ah sunflower recipes"

HOW TO COOK A SUNFLOWER HEAD OR BUDS (RECIPE) FORAGER

Aug 18, 2018 Blanch the sunflower head for 3-4 minutes. Remove the sunflower bud from the pot. Transfer to a saute pan with the vegetable stock …
From foragerchef.com
4.3/5 (6)
Category Appetizer, Side Dish, Snack
Cuisine Italian, Native American

Bring a quart of unsalted water to a simmer in a 2 qt sauce pan, then blanch the sunflower head for 3-4 minutes. Remove the sunflower bud from the pot, then transfer to a saute pan with the vegetable stock and a good pinch of salt. Cover the pan, then simmer until the sunflower bud is tender when pierced with a knife, about 3-4 minutes depending on size.
Make sure the buds are tender, since they won't be able to be cleaned properly otherwise. Allow the sunflower buds to cool, then transfer to a cutting board and trim with a paring knife first removing the outer leaves, then scraping out any flower petals from the inner portion of the bud.
Do not remove the base of the stem, it's a great part to eat, and is part of the plant. Transfer the buds to a container with a lid and refrigerate until needed if not using immediately. The recipe is easily scaled depending on how many heads you have.

Ah Sunflower Recipes

AH, SUNFLOWER!

SUNFLOWER

RUM AND PINEAPPLE JUICE

This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.

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