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Monday 10 November 2003
- 7:17
En français: Hémérocalles décadentes farcies au bleu au porto.
We often limit ourselves to cook with the fruit, leaves or root of the plants we're growing. What else is there? Well... flowers, for instance! This summer, I've included some edible flowers in a few recipes. I've used: chives' flowers, nasturtiums, aragula flowers, monarde, daisy's buttons, daylilies... and this was just a shy incursion in a world that often tastes as good as it looks!
It's evidently way too late to pick up some daylilies (unless you're living far far away from Rosemere, PQ), but I can't resolve myself to wait until next year to present some of my favorites edible flowers recipes here. Here are some common daylilies, stuffed with a blue cheese dripping with porto... how do you spell d-e-c-a-d-e-n-t?
 Ingredients
1 daylily per person (for this recipe, prefer the common daylilies with long petals, rather than those with a short head)
1 piece of blue cheese (I suggest a bleu Ermite or Saint-Agur)
Porto
Preparation
Make some incision to the cheese with a knife, put it in a small bowl and pour just enough porto over so that the base is immersed;
Cover and let macerate at least 24h in the refrigerator, turning cheese from time to time;
Leave cheese at room temperature for at least 2h before stuffing;
Gather the flowers, clean them, withdraw the pistil and etamins (this can be done very easily by placing your fingers at the base while drawing firmly) and cut the rigid base leaving only a quarter of it;
Stuff the flowers with the macerated blue cheese (I did not calculate the exact quantity, but there was roughly a tablespoon and a half of maybe even two...);
Close the flower by gently (but firmly) pressing the petals, leaving a little blue to show at the end (see picture).
I served my decadent daylilies as an entree, but I imagine they would make an even more interesting addition to a cheese plate, at the end of the meal.
For those interested to know more about edible flowers, their usage, and even get a few recipes (like a rose butter!), I highly recommend The Edible Flower Garden, by Rosalind Creasy. It's very inspiring as well as informative!
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