The use of edible flowers in culinary dishes and beverages was quite common during the Victorian era in England, as they appreciated them for their flavor and aesthetics. Desserts were “almost always lavishly decorated . . . Cakes often were flavored with rose water and caraway seeds, and candies with lemon verbena, lemon balm and mint. Both fresh and candied edible flowers decorated dessert plates, tea sandwiches, and petits fours . . . nonalcoholic elder-flower beverages ended many a fine meal.”
To help make holidays a memorable culinary occasion for diners, Executive Chef Jonathon Miller from Stein Erikson Lodge in Utah loves to add the “wow factor” by using bright and/or exotic flavors, creating unique traditions and incorporating the unexpected.
Farmer Lee Jones shares his early winter menu must haves for 2016.