Wild Violets

I have had a love affair with violets for as long as I can remember. They grew wild in the woods near me in NJ when I lived there. My gramma had them too. When I went to the Jr. Prom yrs later I even asked the boy who was taking me to get me violets as my flowers....I was wearing a lavender and lace gown. Violets are tiny lil things that you might even miss unless you look close. The smell is heavenly but fleeting, that is because one of the components in them actually numbs your nose once you smell them. So today I thought Id blog on another of my favorites and also a few recipes. Yes you can use them in food as long as they are organic, not sprayed, and not ones from the side of the road. If you read all the way down to the bottom theres some yummy surprises to top this all off hehee. Violets --Viola ordorata, also known as sweet violets, so delicate with their velvety purple petals. For me, they always conjure up images of lace gloved matrons sipping sherry from cut crystal glasses. The air, of course, is thick with the intoxicatingly clean, sweet perfume that could only belong to violets. Many cultures, primarily the Celts and the Germans, celebrate the arrival of springtime at the first sighting of violets. The German's further celebrate this event with dancing and drinking of May wine, a concoction made of wine, herbs and of course violets. Combining wine and violets dates back to the days of the ancient Greeks, who would not only put the petals in the wine, but also scatter them all about the banquet hall. They also wore garlands decorated with violets in the belief that this would help to prevent dizziness and headaches from overindulging in drink. (There must be some basis for this since today in France violets are used in the treatment of hangovers). Napoleon was also very fond of violets, even going so far as to adopt the violet as the symbol of his party. Josephine is reputed to have worn violets in her locket, and covered Napleon's grave with violet petals. Throughout the years people have used violets for medicinal purpose, usually in the form of a tea taken internally. In Pakistan, it is drunk to increase sweating and thus reduce fever. It is also reputed to relieve anxiety, insomnia and reduce high blood pressure. In the 17th century throat lozenges, made with violet conserve, were used to treat bronchitis, as well as to combat sinus congestion. Violet sugar was a popular staple in apothecaries of the time. This was used to treat consumption. These treatments worked because of the antibacterial properties of the blossoms. In addition, they contain vitamin C and A, and an aspirin like compound. For external treatments, violets were mixed with vinegar to make liniments. These were used to relieve gout, and to ease liver and spleen problems. The Celts were known to steep violets petals in goat's milk to make a facial treatment aimed at improving one's complexion. One of violet's most notable trait's is its delicate fragrance. It is ironic that this aroma is rarely used today to make perfume because the scent dissipates quickly. It is often replaced by synthetics. When violets are used in the kitchen, it is their candied form that most of us are familiar with. In the Victorian times these were so popular that they were often served as a confection for high tea. They were also used to garnish cakes, pastries, flans and puddings. These days people tend to use the fresh petals more than the candied ones. I love to add them to chilled soups (they are especially striking on creamy spring pea soup). Try adding them just before serving to a salad of fresh spring greens. Not only do they add rich color, but a delicious floral taste as well. I will often use Johnny-Jump-ups in addition to the violets. They, along with pansies, are part of the violet family. Their flavor and perfume is not as strong as those of the violet's, but their vivid colors, and contrasting face-like patterns transform a plan salad into a delightful treat. Violets are also used to add deep color and perfumed taste to jellies, jams, and liqueurs. Commercially available violet water can be used to add that floral quality to cakes, tea breads, ices, and poached fruit. The garden is where violets truly shine. Being a perennial, you can enjoy them year after year, in rock gardens, pots, borders and formal gardens, almost anywhere there is rich, moist soil, full sun (partial shade in very hot regions) and good drainage. Native to Europe, Asia, and North Africa, violets have now naturalized in most temperate zones. They propagate by seed, or by root division. Plant them in fall in mild winter areas, and fertilize well to insure a showy burst of flowers come spring. Violet and Orange Whipped Cream and Strawberries serves 4 2 tsp. candied violets* 2 tsp. candied orange peel 2 cups unsweetened whipped cream 2 baskets strawberries, stemmed and quarted 4 fresh violet blossoms, or Johnny-jump-ups With a very sharp knife, chop the violets and the orange peel separately. Place the whipped cream in a bowl. Gently fold in the violets and the peel without deflating the cream. Divide the berries into four decorative dessert cups. Top with the flavored whipped cream, and serve, garnished with a fresh violet blossom on each dessert. *available in specialty markets. Or make them yourself when you have violets blooming, its ez and I store them in an air tight container. Candied Violets Makes 100 If the eggs in your area are questionable as far as the risk of salmonella, feel free to substitute an equivalent amount of meringue powder, available at many baking supply stores. 1 large egg white 1/3 cup water 1 16-oz. box superfine sugar 100 freshly picked violets on the stem -- In a small, deep bowl, lightly beat together the egg white and water. Set aside. -- Pour the sugar into something smallish and deep, like a loaf pan. Working with 1 violet at a time (I warned you, this is tedious!), dip the violet into the egg white mixture, then hold it over the sugar and snip the blossom from its stem. Gently scoop more sugar on top of the violet so that it's completely covered. Discard the stem. Your scissors will get really gummed up after a few dozen violets, so you may have to stop and rinse them from time to time. -- Remove the violet from the sugar with a fork and lay it carefully on a wire rack to dry completely. Repeat until remaining violets are gone, or you are ready to scream, whichever comes first. Allow violets to completely dry at room temperature for several days before storing in airtight containers. Storage Candied violets keep for several months in a cool, dark place, and look gorgeous scattered over cakes, ice cream, and custards. Violet Muffins 1 box Jiffy Corn Muffin Mix (makes 6 to 10 muffins) or use your own muffin recipe 1/2 cup fresh violet leaves and blooms Add 1/2 cup fresh violets to each box of corn muffin mix. Sprinkle tops of muffins with violet leaves. Bake as directed. To get extra vitamins from the violets, mix some fresh violet blooms and leaves into some margarine (whipped would be best), and have it ready when the muffins come out of the oven. Violet Jelly 2 cups violet blooms (the darker blooms make a richer color) Juice of 1 lemon 1 package commercial pectin 4 cups sugar Put violet blooms in a jar or other glass container. Cover blooms with boiling water. Let it steep for 24 hours. This is called "infusion". After 24 hours, strain the liquid from the blooms. Put 2 cups of violet liquid in a saucepan. Add lemon juice and pectin. Bring to a boil and then add sugar. Return to a boil and boil hard for one full minute. Pour into sterilized jars and seal. Violet Jam 1 cup violet blossoms, tightly packed 1 1/2 cups water Juice of 1 lemon 2 1/2 cups granulated sugar 1 package powdered pectin Place violets in food processor. Add 3/4 cup of water and lemon juice. Blend to coarse paste, add sugar, blend until dissolved. In a pan, heat 3/4 cup of water, then stir in pectin. Boil hard for 1 minute. Add to blender; blend for about 1 minute. Pour jam into small jars and seal. Store in freezer Violet Vinegar - pick enough violet flowers to fill a pint jar - pour unseasoned white wine vinegar over flowers - put lid on - sit container in windowsill for 4 days - strain into another pint jar, put lid on and refrigerate. Salad Dressing - 1/2 Cup Mayonnaise - 1 tsp. sugar - 1 Tbsp. + 1 tsp. Violet Vinegar - Mix well Sweet Violet Herb Salad 1 head of endive 1 tbsp finely chopped celery 1 tbsp finely chopped, tender fennel stalks (peeled if necessary) 1 tbsp chopped parsley 1 tbsp chopped chervil 2 olives, finely chopped salad dressing to taste petals of 30 sweet violets Separate the endive leaves and place in a salad bowl. Add the remaining salad ingredients, including the herbs, and gently mix well. Add the dressing and toss the salad. Sprinkle on the sweet violet petals. Serves 4. And two more recipes which have nothing to do with violets except the name and sounded like a great way to top this off!!! Blue Violet Martini * 1 ounce Hpnotiq * 1/2 ounce Chambord * 1 ounce Absolut Raspberri * splash of pineapple juice * 3 blackberries PREPARATION: In an ice-filled mixing glass, combine Hypnotiq, Chambord, Absolut and juice. Shake vigorously and strain into a chilled Martini glass. Garnish with skewered blackberries. April's Violet 1 1/2 oz. Bombay Sapphire gin 2tsp. Blue Curacao liqueur 3 drops grenadine syrup Pour into a mixing glass half filled with ice. Add ingredients, stir. Strain into a chilled cocktail glass and serve.

TARRAGON PART 2

SAUCE BEARNAISE

1 Tbsp. shallots, chopped
1 sprig of thyme
½ bay leaf
3 Tbsp. tarragon, chopped
2 Tbsp. chervil, chopped
salt and pepper
¼ cup each vinegar and red wine
2 eggs, beaten lightly with 1 Tbsp. water
¼ cup butter, cut into 1 cm. pieces
1½ tsp. lemon juice (optional) pinch of hot paprika (optional)

In an enamel saucepan combine the shallots, thyme, bay leaf, 2 Tbsp. of the tarragon and 1 Tbsp. of the chervil. Add a pinch each of salt and pepper, pour over the vinegar and wine and bring to a boil. Continue to boil until reduced by two-thirds. Let cool.

To the saucepan add the eggs and, over a low flame, beat until the eggs begin to thicken. Immediately begin to add the butter, in small pieces, whisking constantly. Correct the seasoning with salt and pepper and, if desired, lemon juice and hot paprika. Strain the sauce and add the remaining tarragon and chervil. Use at once or keep warm in a double boiler.
***This is the classic sauce that is great on grilled steaks or salmon or vegetables.

TARRAGON LOBSTER SALAD

This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

4 (1 1/2-lb) live lobsters
1/4 cup finely chopped shallot (1 large)
3 tablespoons fresh lemon juice
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon
Accompaniment (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner.

While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.

When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.

Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat. Makes 4-6 servings.
Cooks' notes: • Lobsters may be cooked and shelled 1 day ahead and chilled, covered. • Lobster salad may be made 1 day ahead and chilled, covered.


TARRAGON LEMONADE

Give it a try with other summer herbs, too, like fresh mint.

10 cups water
2 1/4 cups sugar
17 tarragon sprigs
6 cups fresh lemon juice, strained (from about 40 lemons), plus 12 thin lemon slices for garnish
Salt
Ice

In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar. Simmer over moderately high heat until reduced to 3 1/4 cups, about 25 minutes. Remove from the heat and add 5 of the tarragon sprigs. Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs. In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice. Add a pinch of salt, stirring until it dissolves. Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs. Serves 12. ***While this recipe would probably require you to have lots of lemons on hand why not just make the syrup and add it to bottled lemon juice.


HERBED GORGONZOLA CHEESECAKE

Serve this herbed cheesecakes like a cheese ball at your next party. Great for tailgate parties, picnics, and family gatherings. Suitable for a large crowd.

Crust:
2 cups crackers, crushed
1/4 cup unsalted butter, melted
Filling:
4 packages (each 8 ounces) cream cheese, softened
3 eggs
1 Tbsp fresh lemon juice
1/4 tsp salt
2 Tbsp chopped fresh tarragon
1 tsp chopped fresh dill
1 tsp dried onion flakes
8 ounces Gorgonzola cheese, crumbled

Preheat oven to 325 degrees F./160 degrees C. Prepare pan: 6-inch (15 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchment paper.

Crust: In medium bowl, combine crushed crackers and butter. Press into bottom of cheesecake pan and freeze.

Filling: In a large mixer bowl, beat cream cheese on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice, salt, tarragon, dill, and onion flakes. With a rubber spatula, fold in Gorgonzola cheese. Pour batter over frozen crust. Bake in preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve warm or cold with crackers or party toasts. To serve warm as an appetizer, wrap the cheesecake in foil and place in a preheated 350-degrees F. (180 degrees C.) oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake.

Tips: Use your favorite salted or unsalted crackers for the crust.
Variation: If substituting dried herbs, use half of what the recipe calls for. Yield: 18 to 20 servings


HERB DRESSING

Tarragon, chervil, parsley, and watercress flavor a creamy dressing based on sour cream and mayonnaise. Use as a topping for stuffed eggs or salad greens.
2 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried tarragon)
2 tablespoon finely chopped fresh chervil
2 tablespoon finely chopped parsley
2 tablespoon finely chopped watercress
1/2 garlic clove, minced
1/2 cup sour cream
1/2 cup mayonnaise, preferably homemade
1 teaspoon lemon juice
Salt and freshly ground pepper

Combine tarragon, chervil, parsley, watercress, and garlic in a mixing bowl, add the sour cream, mayonnaise, lemon juice, and salt and pepper to taste, and blend thoroughly. Makes about 1-1/4 cups of dressing . Yield: 6 servings