Elderflower Cordial

Elderflower Cordial

This week has Elderflowers to my front garden!  Beautiful lacy umbrellas of the tiniest blossoms, full of fragrance and flavor!  The time was “ripe” to make an elderflower liqueur to enjoy for the summer months to follow!  (If you have not tried the commercial elderflower liqueur, St Germain, I would encourage you to do so immediately.)  Apparently the elderflowers are edible and fabulous battered and deep fried as well, but when I broached the subject to the family, I was met with suspicion and pish-shaws…..they would eat it if I made a sauce to go with, I just know it!!

I chose my flowers and cut them first thing in the morning, which according to all the old recipes I found for this elixir, was the best time for the blossoms.  I gently shook each cluster over some newspaper to dislodge any no-see-ums, and cut the majority of the stems from the blossoms.  My elderflower plant is of an ornamental nature as well as edible, the variety is “Black Lace Elderberry” by Monrovia.  The blossoms have a distinct pink tint to them, thus a pink tinted cordial versus the traditional green tint from the wild elderberry shrub.

I didn’t want to make a huge quantity (thank goodness elderberry has a long bloom time!) so I placed the flowers into a ¾ quart glass jar and covered it with 80 proof vodka.  I placed the jar in the basement for about 3 weeks to allow full flavor to develop.  When finished steeping, I strained the infused vodka with cheesecloth until it was perfectly clear and tinted a lovely pink.  (If you are using traditional elderflowers, yours will be tinted green.)

Make a simple syrup by boiling 1 cup sugar and 1 cup water together for about 3 minutes until sugar has completely dissolved.  This quantity was perfect for the amount of vodka I used, so you may need to add additional simple syrup to adjust to the level of sweetness you desire.

My favorite cocktail to make with the elderflower cordial thus far has been:

2 cups dry sparkling wine (I used Prosecco)

2 cups sparkling water

1 cup elderflower cordial

Everything should be ice cold, stir gently and enjoy! 

Spring Cupcakes!

Easter gets me in the mood to fuss a bit in the kitchen and I had all those pretty pansies...so here was our Easter dessert!

If you tell me you don't like cupcakes, I know you are lying! There is something irresistible about tiny cakes with fluffy frosting, and they are small, so less guilt than that big chunk of cake. I do not care for boxed mixes, so this is a little standby recipe that makes 12 delicious, moist cupcakes and a butter cream frosting that you will eat by the spoonful (go ahead, I won't tell!)

The frosting does make a large batch and I have been unsuccessful in halving it, so I just plan to make 2 batches of cupcakes and share them with friends and family.

Pansies are edible...or go with sprinkles. I am including a list of edible flowers for this recipe or salads....they do add a bit of romance to lots of dishes!

CUPCAKES:
1/2 cup unsalted butter, softened
7 tablespoons sugar
2 large eggs
3/4 cup self rising flour
1/2 teaspoon vanilla
2-3 tablespoons milk

Preheat oven to 400 degrees and grease 12 cup muffin tin or use paper cups. Cream butter and sugar together in mixing bowl. Add 1 egg until completely blended and then half of the flour, add remaining egg and remaining flour. Add vanilla and 1 tablespoon of milk at a time until a batter forms. This doesn't seem like it will fill 12 cups but it will! Bake 15 to 20 minutes until golden brown.


ORANGE BUTTER CREAM FROSTING;
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup orange juice
2 egg yolks
1/2 teaspoon orange extract
20 tablespoons butter, room temp
1 cup powdered sugar

In a small saucepan combine sugar, cornstarch, salt and orange juice. Bring to a boil, whisking constantly until mixture thickens. Remove from heat and add extract.

Lightly beat egg yolks in a medium bowl, add half of orange juice mixture and combine, add to remaining orange juice mixture and mix until combined. Cool to room temperature.

Beat butter until fluffy. Beat in orange juice mixture and powdered sugar. Can be refrigerated up to 3 days.

EDIBLE FLOWERS:
Pansies
Johnny Jump Ups
Violets and violas
Nasturtiums
Roses
Lavender
Jasmine
Chamomile
Lilacs