The New Staples | Cherry Blossoms

[elleng]

In The New Staples, Merrill Stubbs of Food52 highlights ingredients making their way into restaurants and refrigerators, plus recipes from top chefs to help you put them to use.

CHERRY BLOSSOMS Along with some other fleeting spring treasures — ramps, fiddeheads, morels — cherry blossoms only make an appearance for a couple of weeks each year. Like pansies, roses and nasturtiums, cherry blossoms are edible, and impart a light, fruity fragrance to whatever they meet. Ken Oringer of Clio Restaurant and Uni Sashimi Bar in Boston has devised a clever way of preserving the essence of cherry blossoms long after the blooms themselves have wilted and fallen from the trees: he pickles the flowers and then uses them to adorn sashimi, the same way one would use pickled ginger. The recipe below can be used to preserve any similar fruit blossom. Rose petals would also work nicely.

http://tmagazine.blogs.nytimes.com/2010/05/21/the-new-staples-cherry-blossoms/?hpw

[grasswire]

1. interesting

I wonder if they could be candied, like violets and lilacs.

[Warpy]

2. That might be their best use

and I don't think there's any reason not to do it.

I'm sitting here thinking of French vanilla ice cream with candied cherry blossoms and drooling.