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Flowers work awfully hard to reinvent themselves, from our gardens to our outfits and now, in our snacks. They’re quite the entrepreneurs, really.
Today, we whipped together three edible flower appetizers that are sure to ‘wow’ at your next spring-time tea party. Creating these show-stopping snacks is as easy as picking up a store-bought packet of edible flowers (find ’em near the herb section) and combining the accompanying ingredients to taste. Who knew that so many beautiful vase-dwellers doubled as tasty morsels? Bon appétit!
Smoked Salmon & Violet Tea Sandwiches: Make this one with sliced pumpernickel bread, a generous dollop of garden vegetable-flavored cream cheese, chopped fresh dill, slices of smoked salmon, and top with violets or purple nasturtium petals.
Pink Grapefruit & Snapdragon Salad: Crisp arugula, pink grapefruit slices, crumbled blue cheese, juice of half a lemon, fresh cracked pepper, a drizzle of olive oil, and top with snapdragon buds and other pink blooms.
Petal-Topped Mini Cupcakes: Mini yellow cupcakes (either store-bought or homemade), cream cheese icing (if using homemade cupcakes), sprinkles, snapdragon or marigold buds for garnish.
+ Remember to only use flowers that are approved for consumption. Would you serve these beautiful blooms at your next brunch or breakfast?
edible flowers, food and drink, homepage
I’m always using edible flowers in my recipes. Over the weekend, I used violets to decorate the rosemary-meyer lemon cake I made. Now I have three more flower inspired recipes. Thank you, Elisa
I’ve always wanted to try using edible flowers but never knew where to buy them. I guess you can go to any florist and they would be able to assist you…
Love the recipes and presentation!
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