L (kinkedriotfemme) wrote in faboofood,

  • Mood:
  • Music:
Signet Marigold Biscuits
the below photo shows you what the "Signet" marigold variety look slike, they come in many golden shades from yellow to orange to red...

Prep: 30 minutes
Bake: 11 minutes
3  cups all-purpose flour
1  Tbsp. baking powder
1  Tbsp. sugar
1  tsp. salt
3/4  tsp. cream of tartar
3/4  cup butter
1-1/4  cups buttermilk
1   egg white
1  Tbsp. water
   Signet marigold flowers

1. Preheat oven to 450 degrees F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough 4 to 6 strokes, just until dough holds together. Pat or lightly roll to 1/2 inch thick. Cut dough with floured 1-1/2-inch round, oval, or flower cookie cutters, rerolling scraps as needed. Place biscuits 1 inch apart on ungreased baking sheet; bake for 8 minutes.
3. Meanwhile, in a small bowl combine egg white and water. Brush biscuits with egg white mixture. Arrange Signet marigold flowers and leaves on biscuit tops. Brush again with egg-white mixture. Return to oven; bake for 3 minutes more or until golden.
4. Remove biscuits from sheet; cool on wire rack. Makes about 38 biscuits.

Nutrition facts per serving:
calories: 72
total fat: 4g
saturated fat: 2g
monounsaturated fat: 2g
polyunsaturated fat: 0g
cholesterol: 11mg
sodium: 118mg
carbohydrate: 8g
total sugar: 1g
fiber: 0g
protein: 1g
vitamin C: 0%
calcium: 2%
iron: 2%


Marigold Sipper
Makes 6 servings (1 2/3 cups syrup)
Prep: 15 minutes
Chill: overnight
Cook: 10 minutes

1  cup water
1  cup sugar
2  medium oranges, sliced 1/2 inch
30  to 40 sprigs Signet marigolds 4 to 5 inches long
   Carbonated water, chilled
   Ice cubes
   Signet marigold sprigs
1. In a large saucepan combine water and sugar. Add orange slices. Bring to boiling, stirring occasionally. Reduce heat and simmer, covered, for 5 minutes. Remove from heat; stir in marigold sprigs. Cover; steep for 3 minutes. Strain syrup with a fine mesh sieve; discard sprigs. Cool syrup completely. Cover and refrigerate.
2. For each serving, pour about 1/4 cup syrup and 1/2 cup carbonated water into a glass filled with ice cubes. (For a less sweet beverage, add additional carbonated water to taste). Float additional marigold sprigs in each glass. Makes 6 servings (1 2/3 cups syrup).

Nutrition facts per serving:
calories: 173
total fat: 0g
saturated fat: 0g
monounsaturated fat: 0g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 34mg
carbohydrate: 45g
total sugar: 43g
fiber: 1g
protein: 0g
vitamin C: 46%
calcium: 3%
iron: 0%

Marigold Vinaigrette

Prep: 20 minutes
1/3  cup olive oil or salad oil
1/3  cup rice vinegar
2  Tbsp. Signet marigold petals
2  Tbsp. snipped Signet marigold leaves
1  tsp. sugar
   Iceberg lettuce wedges or mesclun
   Signet marigold leaves and blossoms (optional)
1. In a screw-top jar combine oil, vinegar, Signet marigold petals, marigold leaves, and sugar. Cover and shake well.
2. Drizzle vinaigrette on lettuce wedges or mesclun. Top salads with additional Signet blossoms and leaves. Makes about 1 cup dressing.

Nutrition facts per serving:
calories: 43
total fat: 4g
saturated fat: 1g
monounsaturated fat: 3g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 0mg
carbohydrate: 0g
total sugar: 0g
fiber: 0g
protein: 0g
vitamin C: 0%
calcium: 0%
iron: 0%

Flower Power Mini-Cupcakes
Prep: 35 minutes
Bake: 10 minutes

1  pkg. 1-layer white cake mix
1/3  cup Signet marigold petals
1/3  to 1/2 cup Snipped Signet marigold leaves
1  recipe Butter Cream Frosting
   Signet marigold leaves and blossoms
1. Preheat oven to 350 degrees F. Line 1-3/4-inch muffin cup pan with paper bake cups; set aside.
2. Prepare cake mix according to package directions. Stir in Signet marigold petals and leaves. Fill each cup two-thirds full with batter (scant tablespoon per cup). Bake 10 to 12 minutes or until a wooden toothpick inserted in centers comes out clean.
3. Remove cupcakes to wire rack. Cool completely. Frost with Butter Cream Frosting. Top with Signet marigold leaves and blossoms. Makes about 32 cupcakes.
Butter Cream Frosting: In medium mixing bowl beat 1/3 cup softened butter until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 2 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar, adding additional milk as necessary to reach spreading consistency. If desired, tint with yellow food coloring. Makes 1-1/3 cups frosting.

Nutrition facts per serving:
calories: 86
total fat: 3g
saturated fat: 1g
monounsaturated fat: 1g
polyunsaturated fat: 0g
cholesterol: 5mg
sodium: 48mg
carbohydrate: 16g
total sugar: 11g
fiber: 0g
protein: 0g
vitamin C: 0%
calcium: 0%
iron: 1%

Tags: edible flowers, marigolds, summer recipes
  • Post a new comment


    default userpic
  • 1 comment