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Baking With Roses

Joseph Coupal - Friday, December 27, 2013

The holidays are my favorite time of year, between the gorgeous decorations and the cheer in the air its hard not to feel festive. This year my family is in town and I get to show off my baking skills at every meal.

For Christmas Eve this year I decided to take one of my favorite products, Flower Crystals Rose, and add it to my favorite dessert, Red Velvet Cupcakes. A simple addition such as this one will add a new element of taste and texture that I know will impress everyone at the table.

The cupcakes were simple, I cheated and used the boxed mix and the pre-packed buttercream frosting, and at the end, after everything had cooled and it was safe to add the frosting, I rolled the frosted cupcakes around in a bowl of the Mini Flower Crystals Rose.

To go along with my dessert I decided to add a lemon-rose martini as well. Here is the recipe guaranteed to make you the life of the party!

Ingredients:

  • Fresh Origins Mini Flower Crystals® Rose
  • 1.5 oz Citrus Vodka
  • 1 oz Rose Liqueur
  • 1 oz Rose Syrup
  • 2 oz Lemon Juice
  • 1 Lemon wedge (garnish)
  • Ice

Directions:

Chill a martini glass. In a shaker, combine all ingredients and shake.

Pour Mini Flower Crystals® Rose on a small plate, lay out evenly. Add simple syrup (sugar & water mixture – heat to dissolve sugar) to a small bowl and dip the glass rim in it. Immediately dip the chilled glass in the Mini Flower Crystals® Rose plate.

Strain the shaker ingredients into the glass. Add a tsp of Fresh Origins Mini Flower Crystals® Roseto the drink. Garnish with a lemon wedge.

Create A Buzz This Holiday Season!

Joseph Coupal - Monday, November 25, 2013

Entertaining during the holiday season is the perfect way to show off your culinary and cocktail skills. Create something unique and memorable with our Buzz Buttons. Stimulate your taste buds with this exciting burst of energy! These yellow, cone shaped flowers produce an electrifying effect on the palette. With a slight citrus flavor, it gives your mouth an exciting tingly feeling with an almost numbing effect.

This unique flower stimulates saliva and cleanses the mouth with a refreshing cool feeling. Use sparingly by shredding the flower and sprinkling over food or muddle in cocktails to add electricity! Here are some ideas on how you could use them:

  • Add to Lemon Sorbet
  • Shred & sprinkle on chocolate desserts
  • Infuse in sauces
  • Muddle in cocktails
  • Shred & sprinkle on salads

Recipes:

Buzz Thriller Cocktail
Servings: 1 drink

  • 6 Buzz Buttons™
  • 1oz Citrus Rum
  • ½ oz Blue Curacao
  • Float of Cachaca
  • Lime
  • Cup of Ice

Cut 5 Buzz Buttons™ into pieces, put in a blender. Add Sweet and Sour, Citrus Rum, Blue Curacao, and juice from half of a lime. Blend mixture then pour into a glass filled with ice. Top with a float of Cachaca. Serve with 1 Buzz Button™ for garnish, but be sure to caution your customers of their tingly sensation. Since alcohol dehydrates you, the Buzz Button™ is a perfect ingredient because it stimulates salivary glands, keeping your mouth from getting dry and giving you a refreshing hydrated feeling!

Tingly Citrus Vinaigrette
Yields: 2 cups

  • 2 Buzz Buttons™
  • 2 oz lime juice
  • 3 oz orange juice
  • 2 oz grapefruit juice
  • 2 tablespoons red rice wine vinegar
  • 1 tbsp honey
  • salt, pepper to taste
  • 3/4 teaspoon mustard Dijon
  • 3/4 cup olive oil
  • 2 sprigs Fresh Thyme

Combine all ingredients in a blender. Blend until smooth.

Citrus Buerre Blanc with a kick!
Yields: ½ cup

  • 2 Buzz Buttons™ shredded
  • ½ Shallot minced
  • 3 oz orange juice
  • 2 oz lemon juice
  • salt, pepper to taste
  • 1 pt cold butter, cubed – ½”

In a hot small saucepan, add shallots and juices. Simmer and reduce until au sec (nearly dry, about 1 tbsp of liquid left). Add Buzz Buttons™, salt, & pepper. Take off heat and add a few cubes of butter at a time, whisk quickly and constantly until melted. Careful not to “break” the sauce (separation of fat and liquid). This will happen if it is too hot. The finished sauce should be thick and smooth.


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