Learning the Trade

"Do What You Do, Say What You Say"   Be Proud of Who You Are

This is who I am! 

This is who I am!

 

 

 This is who I am! 

 

Edible Flowers

Daylily

Rose

Violet

How many of you have ever thought about using flowers in your cooking adventures?  Flowers have been used by many cultures for thousands of years to add a special taste or flare to a meal.  There are some obvious flowers that almost anyone would recognize as being edible such as rose petals, violets, marigolds, but you may be surprised at some of the blooms in your garden that can add a whole new dimension to your food experience!  

Let me show you some examples of edibles that you may not be as familiar with~

Petunia

Nigella

Nasturtium

That's right Petunias! Nigella! Nasturtiums! 

Petunias are such a delight to add to a summer salad of mixed greens from the garden ~ gather your lettuce, fresh lemon basil, fennel leaf and whatever fresh veggies are emerging from the garden. Toss the greens together top with your petunias & serve with your favorite dressing.
Nigella will not only turn heads but lend an exotic aire to your room temperature pasta dishes, it will impart a flavor of subtle wild onion to the meal.  The flower is used along with it's seed to flavor many Middle Eastern & Indian dishes.
Nasturtium is probably the most versatile of the three flowers!  It can be used in salads, pasta & as a decorative addition to summer drinks.  Nasturtium has peppery taste and the buds are actually used as a caper substitute. 

I hope that I've piqued your interest in edible flowers if so drop me a comment and we'll revisit the subject some time in the future, because today we didn't even begin to explore the many uses of Edible Flowers! 

Shortbread, Tarts and Cookie Bags!

January 9, 2013


Cheers and Happy New Year one and all!  I've taken a little break the last few weeks partly because of the holidays and partly because this winter flu had it's way with me for the last couple of weeks.  Thank goodness I finally feel as though I am on the mend and ready to join the real world again!

So what you ask do I have in store for you as we begin the New Year?  Let me tell you!  I am going to continue to make the best Shortbread you ever tasted!  There was a real interest in Tarts and Cookie Bags during the holidays and I see no reason for that to discontinue as we go into this New Year so I will continue to hone and improve production and try to find new avenues for continued and improved sales.  

I'm already looking for new venues to promote my products as well a few new additions to my Shortbread Menu and Product Line.  One thing that I know needs work is finding a way to ship my product both safely and economically.  Once I get a handle on this particular obstacle I believe I will do nothing but move forward.  I'm reaching out to all of you if you have any suggestions I would love your feedback! Just attach it to the comment section of my blog! 

Thanks

KMC

The Origin of Shortbread

Shortbread originated in the twelfth century in Scotland, but didn't reach it's first claim to fame until the reign of Mary Queen of Scots in the 16th century~a popular version called petticoat tails found it's way to France around the same time. 

Because of the expense of ingredients ~ butter, flour, and sugar ~ Shortbread was mainly presented @ Christmas or other special holidays. Shortbread has also become popular in the rest of the rest of the British Isles & also Denmark & Sweden. 

Types Shortbread:

Classic~ Simplicity is the only way to describe the luscious combination of butter, flour, sugar & vanilla ~ Heavenly!

Chocolate ~ Modify a classic recipe by pumping it up with 2 heaping tablespoons of Coco! Yum!

Orange Spice~ If there is any way to improve on Classic Shortbread it definitely would begin with a combination of ground orange peel, ginger, cinnamon! Fantastic!!

Pecan~ In Europe a nut shortbread actually would have been made with hazelnuts~but America can claim the mighty Pecan our nut if choice! Yay!

Rosemary~ I will declare this a KMC  Signature Shortbread!  My Rosemary Shortbread is a cross between sweet & savory. Let your mouth savor the the bold statement of rosemary complimented with sweet/salty combination that's wonderful when paired with with coffee, tea or even a glass of white wine.  This Shortbread works as a dessert eaten by it's self or paired with a nibble of chocolate & fruit & as an appetizer served with a nice cheese, hard salami or just let your imagination flow.  Indescribable!

Cracked Pepper ~ This is the 'perfect' savory Shortbread!  Let essence of Pepper fill the palette & dance in your mouth.  Use this Shortbread to accompany a winter soup or sala, Or switch gears and pair it with cheese & fruit. Perfecto!

Both of my Savory Shortbreads are offered as a Pan (thicker) or Cracker (thinner).  The Pan usually yields 8-9 pieces and the Cracker usually yields 15-20 pieces.