Find pretty blossoms on your table with a salad, a main course and a dessert all made beautiful and delicious with summer blooms. Edible flowers dot Fleur Salad with Vinaigrette while squash flowers make for a richer cream sauce for Pork Roulade. End with dainty squares of Rose Petit Fours baked and adorned with lovely rose petals. Enjoy these blossomy, yummy recipes from The Maya Kitchen! 🙂
Fleur Salad with Orangey Vinaigrette
Salad:
mix of edible flowers
mix of greens
apple, sliced into thin wedges
Orangey Vinaigrette:
zest of 1 orange
¾ cup freshly-squeezed orange juice
3 tablespoons white wine vinegar
¼ cup honey
½ cup extra virgin olive oil
salt and pepper, to taste
Combine mix of edible flowers, greens and apple slices in a salad bowl and set aside. In another bowl, combine orange zest, orange juice, white wine vinegar, honey, olive oil, salt and pepper. Whisk until incorporated. Drizzle or toss in the salad.
NOTE: Canned sweetened orange juice may be substituted for the freshly-squeezed juice.
Pork Roulade with Squash Flower Cream Sauce
Pork Roulade:
1-1.5 kg pork loin with skin on
juice of 1 lemon
1 tablespoon worcestershire sauce
1 tablespoon liquid seasoning
salt and pepper, to taste
asparagus
batonette slices of cheese and carrots
whole peppercorn, crushed
Squash Flower Cream Sauce:
15-20 pieces squash flowers, boiled (squeeze out excess water and (remove the sepals or the green leaves under the flower)
3 tablespoons butter
1 cup red wine, reduced to about ¾ cup
3 tablespoons grainy mustard
1 cup all purpose cream
sugar, to taste
salt and pepper, to taste
pork stock, as needed (use to dilute sauce if too thick)
Prepare pork roulade. Preheat oven to 375°F. Slice pork loin to about ½ inch thick. Combine lemon juice, worcestershire sauce, liquid seasoning, salt and pepper to make marinade; add in the pork. Arrange the carrots, asparagus and cheese on top of the meat. Roll tightly like a jelly roll then tie with twine to secure. Rub the roulade with crushed whole peppercorns before pan searing. Finish cooking in the oven for 45 minutes to one hour. Remove from oven. Allow the roulade to rest before slicing. Serve with squash flower cream sauce.
Prepare squash flower cream sauce. Use a food processor for the squash flowers; set aside. Melt butter in a pan before adding the squash flowers, worcestershire sauce, liquid seasoning, red wine, grainy mustard and all purpose cream. Add sugar, salt and pepper depending on your taste. Use pork stock to thin out the sauce if it becomes too thick.
Rose Petit Fours
Yellow Cake:
1 pack MAYA Decadence Yellow Cake Mix 520 g
1 cup + 1 tablespoon water
1 tablespoon
3 eggs
1/3 cup vegetable oil
Rose Water:
500 ml water
3 cups rose petals
Poured Fondant:
2 ¼ cups confectioner’s sugar
2 tablespoons corn syrup
¼ cup rose water
¼ teaspoon vanilla extract
desired food color
Candied Rose Petals:
egg white
white sugar
rose petals (organic)
Prepare yellow cake. Follow package directions to bake the yellow cake. Cool and cut into 2-inch cubes or any shape that you want.
Prepare rose water. Boil the rose petals in water for 15 minutes. Cool and strain. Bottle and keep in the refrigerator before using.
Prepare poured fondant. In a heat proof bowl set over simmering water, mix the confectioners’ sugar, corn syrup, rose water and vanilla until warm (around 100 degrees F), well-combined and smooth. Stir in enough food coloring until desired color is reached. Do not overheat.
Prepare candied rose petals. Choose any colored rose petals. Before using, wash and dry them completely. Set aside. Beat the egg white in a bowl. Dip or brush each petal with egg white and coat in sugar. Put them on a rack or tray with wax paper. Let them dry in a cool, dry place for 2-3 hours.
To assemble: Put cake pieces on a wire rack. Pour fondant on top until covered. Top with a candied rose petal.
NOTE: Other MAYA products such as Oven Toaster Chocolate Cake Mix, Oven Toaster Butter Cake Mix and Decadence Devil’s Food Cake may be substituted for the Yellow Cake.
