MAGIC FLOWERS
This is one of the easiest ways I know to work with sugar and create beautiful flowers. You can make as many colors as you would like. You can combine different shapes to make multicolored flowers. Have fun and let your creative instincts guide you.
Provided by Food Network
Categories dessert
Time 40m
Yield 40 flowers, depending on the m
Number Of Ingredients 4
Steps:
- Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like.
- Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece.
- If you want to stick different shapes together, use more melted sugar to "glue" the pieces into place.
- Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar.
CRYSTALLIZED FLOWERS
Steps:
- In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.
FLOWER COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 14 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
- Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
- Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.
PENNE WITH EDIBLE FLOWERS
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente.
- While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers.
FLOPPY FLOWERS
Provided by Food Network
Number Of Ingredients 1
Steps:
- Floppy Flowers
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