MARSHMALLOW CHICK FLOWER
Steps:
- Snip the chicks horizontally, starting at the heads, into 1/8-inch-thick petals. You should have about 8 petals of varying sizes.
- Arrange 4 petals at 12, 3, 6 and 9 o'clock around the cupcake. Put the remaining 4 petals on top and between them. Put the gumball in the center.
CHOCOLATE ALMOND FLOWER
Steps:
- Put the almonds in a petal pattern slightly off center on the cupcake. Put the gumball in the center of the almonds. Cut the jelly candy into 2 thin strips and arrange as vines between 2 almonds. Cut the fish in half and put one half next to the vines.
LARGE MARSHMALLOW FLOWER
Steps:
- Snip off top-to-bottom slices all around the marshmallows, leaving a sticky core (which you can eat)-each wedge will have a sticky inside and a powdery outside. You should have about 15 petals.
- Press the sticky sides into the blue sanding sugar. Arrange about 10 petals around the edge of the cupcake so that they extend slightly over the edge. Arrange the remaining petals in a second layer on top of the first.
- Cut 2 small pieces from the black licorice, dab some frosting on the ends and dip in the yellow sanding sugar. Stand it in the center of the flower.
QUAIL IN ROSE PETAL SAUCE
Steps:
- For the sauce: Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender.
- Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water.
- Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered.
- For the quail: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F.
- Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce.
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- Dandelion Jelly. I didn’t think it was possible until I tried it myself. This delicious jelly has a flavor like robust honey. I purchased a jar of this golden-hued delight at a local Mennonite grocery store and it was amazing.
- Wild Violet Jelly. If you prefer a jelly with a slightly tart taste, you will love wild violet jelly. Wild violets are fairly common in the United States, especially in the Pennsylvania spring time, but their growing season is very short.
- Lavender Jelly. Lavender has long been touted for its soothing, calming, and stress relieving properties and heavenly scent. This lovely flower is often used in sachets and pillows, infusions, and teas.
- Nasturtium Jelly. Nasturtiums are beautiful, brightly colored edible flowers that are terrific in salads, as garnishes, and stuffed with cream cheese.
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