From the chef at the Jekyll Island Club Hotel come these words of wisdom about cooking with flowers:
Incredible, Edible Flowers! – Chef Abigail Hutchinson
With all the flowers blossoming and brightening our lives, I’d like to share some fun things with you. How about cooking with flowers?
Pansies, mint, daylilies and squash blossoms are just a few of the flowers that we love to get and play with. They can accent desserts, appetizers, soups, salads and entrees in various exciting ways. Their colors and flavors can take any dish to the next level. Whether you’re just topping off a chilled Champagne and strawberry soup with a pedal of a pansy, or you’re adding a sprig of mint to your raspberry mousse, flowers tend to open the senses.
I enjoy rough chopping a few varietals, mixing them with a dash of Chambourde and maybe a hint of cinnamon, and then using the mixture as a side garnish for a dessert such as cheesecake or a Bavarian cream. Or, for the same application, using aged balsamic vinegar instead of the Chambourde is nice as well. This gives an extra spike of flavor that will surely “turn on” the tongue sensors.
Our chefs also enjoy stuffing squash blossoms and offering them as an appetizer special in the Grand Dinning Room.
Savannah Dining Tidbits 