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HOW TO: Candy violets
Roses are red, violets are blue, but only one of these flora are in season now, flashing regal purple petals in container gardens and shaded woodland right this very minute.
HOW TO: Candy violets
Roses are red, violets are blue, but only one of these flora are in season now, flashing regal purple petals in container gardens and shaded woodland right this very minute. Should you come across a carpet of violets while ramp foraging or be lucky enough to have a hook-up at Green Meadow Farm, which just began harvesting the flowers from their wild patch, GET THEM! Subtly sweet, herbaceous and floral without smelling like Great Aunt Gloria's boudoir, violets have been a personal favorite since tasting the violet ice cream Cathy Ansill used to spin back when her husband, Ladder 15 chef David Ansill, had his restaurant. (I still think about it from time to time ... ) The blue buds are a fave in France, where they're often candied. Make like a confectionaire extraordinaire with this easy recipe.
Go Get This:
1 cup superfine sugar
1 vanilla bean
1 bunch violets on stems
1 egg
Now Do This:
First, preheat the oven to 150 degrees and line a baking sheet with wax paper or foil.
Make the vanilla sugar. Add sugar to a mixing bowl, then split vanilla pod lengthwise and scrape out the beans inside with the back of a knife. Add beans to sugar and whisk to combine. Add the scraped-out pod, too; it'll intensify the aroma and any excess beans still inside will work their way out. Transfer to an airtight container and give a good shake. The flavor will strengthen the longer it sits, but for this recipe, you can use it right away.
Rinse the violets under cool water and allow to dry completely on paper towels. Separate the egg, discarding the yolk and transferring the white to a mixing bowl. Add a splash of cold water to the white and whisk until frothy.
Working a few violets at a time (or one at a time if you have patience), hold the flowers from their stems, dunk the blooms into the egg white and dust with vanilla sugar so petals are evenly coated. Shake lightly to remove excess and arrange on baking sheet. Snip off stems and discard. Place pan in oven, allowing the violets to candy, 30 minutes to an hour.
Remove the pan from the oven and allow candied violets to cool completely. Transfer the violets to an airtight container. Fold into cookie dough, crush as a coating for truffles, use to decorate cakes, mix with granola or add to oatmeal. Or can always snack on them like Skittles. Just try to eat them a little more slowly.
Photos: Adam Erace
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