PICKLED ASPARAGUS
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!
Provided by Behr
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 15
Number Of Ingredients 11
Steps:
- Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
- Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
- In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
- Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
- Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 10.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 2156.6 mg, Sugar 9.3 g
PICKLED ROSE PETALS
Provided by Martha Stewart
Categories Quick & Easy Recipes
Time 25m
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Place rose petals in a nonreactive bowl. Bring vinegar, honey, and salt to a simmer in a small saucepan, stirring until salt and honey dissolve. Remove from heat and let cool 5 minutes; pour over rose petals and let cool, about 15 minutes.
PICKLED CHIVE BLOSSOMS AND ASPARAGUS
Make and share this Pickled Chive Blossoms and Asparagus recipe from Food.com.
Provided by Alia55
Categories Vegetable
Time 30m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Add asparagus, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
- Drain.
- Pack flowers with vegetables in a glass container that has a lid.
- Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
- Pour hot liquid over asparagus and chive blossoms to cover them.
- Cover the jar and shake to release any trapped bubbles.
- Chill at least overnight and up to 2 weeks.
Nutrition Facts : Calories 494.9, Fat 0.5, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 88.8, Fiber 9.5, Sugar 76.8, Protein 10.1
CANDIED ROSE PETALS
These rose petals are simply beautiful when used to decorate desserts. Recipe from Southern Living.
Provided by Dreamgoddess
Categories Brunch
Time 30m
Yield 18 rose petals
Number Of Ingredients 5
Steps:
- Rinse the rose petals very well and lay them out to dry on paper towels.
- Combine the powdered sugar, meringue powder and water in a mixing bowl.
- Beat on low speed until blended, then beat on high speed 4-5 minutes or until fluffy.
- Brush this mixture on all sides of the dry rose petals and then dust them with the superfine sugar.
- Let stands on wire rack for 24 hours to dry.
Nutrition Facts : Calories 47.4, Sodium 0.1, Carbohydrate 12.2, Sugar 12.1
WHITE ASPARAGUS
White asparagus with a shrimp mouseline. Asparagus are divided into classes depending on the thickness and beauty. In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted. To be superior in quality to be applied, an asparagus straight, long enough, have no discoloration to the head, not an open cup, not hollow, contain no damage, no rust (brown spots) and having a good regular appearance have.Dutch white asparagus bear a label since 2006. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used. Compared to other vegetables asparagus very expensive, the price is highly dependent on the weather. This is because the crop is very labor-intensive: each stem should be separately identified on the ground and then underground by hand to the right length to be cut.
Provided by zarameid
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
- Cook the shells in cream on low heat, don't let boil the cream too thick.
- Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
- Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
- Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
- Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
- Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
- Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
- Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
- Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
- Finish:.
- Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
- Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.
SALAD OF WARM WHITE ASPARAGUS (SPARGEL), BABY ARUGULA AND BEEFST
Yummy, yummy! Some of my favorite things! If you are lucky enough to be able to make this when the tomatoes are in season, this salad tops all others! I love the presentation of the white asparagus contrasting with the dark green arugula and bright red tomatoes. Just a beautiful dish! Recipe courtesy of Emeril Lagasse.
Provided by breezermom
Categories Greens
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 2 quarts of salted water to a boil.
- Set up a bowl with ice water and place near the sink.
- Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.
- Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt, pepper and a splash of vinegar. Set aside.
- On 6 salad plates, plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.
ROSE LIQUEUR
Make and share this Rose Liqueur recipe from Food.com.
Provided by Alia55
Categories Beverages
Time P2m29DT15m
Yield 750 ml
Number Of Ingredients 6
Steps:
- In a quart jar, add petals, 1 cup sugar, and vodka.
- Seal jar tightly, and place in a dry, dark place for about 2 weeks.
- After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the petals, getting as much juice as possible.
- In a fresh quart jar, add the second cup of sugar, glycerin, coloring, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
- Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
PICKLED ROSE PETALS AND WHITE ASPARAGUS
Make and share this Pickled Rose Petals and White Asparagus recipe from Food.com.
Provided by Alia55
Categories Vegetable
Time 30m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Add the asparagus, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
- Drain.
- Pull apart the roses, keeping just the petals, trim white bit off petals.
- Pack flower petals with vegetables in a glass container that has a lid.
- Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
- Pour hot liquid over asparagus and rose petals to cover them.
- Cover the jar and shake to release any trapped bubbles.
- Chill at least overnight and up to 2 weeks.
Nutrition Facts : Calories 494.9, Fat 0.5, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 88.8, Fiber 9.5, Sugar 76.8, Protein 10.1
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