BLACK PANSY SYRUP
And you thought pansies were just to look at! This is so good over vanilla ice cream, cake, pancakes, even oatmeal! Adapted from David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia.I wasn't able to say pansy flowers, so added it in parentesis.
Provided by Sharon123
Categories Canadian
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 3 or 4 times, then process for about 30 seconds.
- Combine sugar, pansy/sugar mixture and water in a small stainless steel(or glass-no aluminum)saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.)
- When the mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. This rich dark syrup is wonderful poured over vanilla ice cream, cake, pancakes, etc.
Nutrition Facts : Calories 1548, Sodium 4.7, Carbohydrate 399.9, Sugar 399.6
CHARRED CORN TACOS WITH ZUCCHINI SLAW
From Smittenkitchen.com, originally adapted from David Schuttenberg. This is just a basic vegetarian filling for tacos and I strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don't have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
- Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. If you're using the burner method, you'll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It's a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too.
- Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
- Heat a large sauté pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the beans and sauté until hot, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs.
- Heat your tortillas by placing them one at a time directly on a gas stove burner, using tongs to flip them after a minute or starting to brown and blister.
- Fill each taco with a few small spoonfuls of the corn mixture and slaw. Top with a spoonful of crumbled cheese. Serve with an extra lime wedge on the side, and whatever fixings you like (sour cream, avocado wedges, etc. See above).
BRANDIED PEACH SAUCE
This peach sauce is a favorite over ice cream, cake, pancakes, waffles. If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.
Provided by Poppy
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
- Bring to a boil, stirring occasionally until the sugar dissolves.
- Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
- Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
- Cook the syrup until very thick- about ten minutes.
- Toss with the peaches and vanilla.
- The sauce can be served immediately, or can be served at room temperature or chilled.
Nutrition Facts : Calories 107.4, Fat 0.3, Sodium 43.3, Carbohydrate 25.5, Fiber 2, Sugar 22, Protein 1.2
BLACK PANSY SWIZZLE
Make and share this Black Pansy Swizzle recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Fill collins glass with ice.
- Pour Champagne into glass.
- Add black pansy syrup and stir with swizzle stick.
- Garnish with edible pansy flower.
Nutrition Facts : Calories 73.2, Sodium 4.4, Carbohydrate 2.3, Sugar 0.8, Protein 0.1
APPLESAUCE SYRUP
I went to look for a recipe for applesauce syrup here on Zaar and found none. So I had to search elsewhere. This came from fooddownunder.com and it is really simple and very good! Just what I was looking for to have on our waffles today. Hope you enjoy it as much as we did!
Provided by AprilShowers
Categories Sauces
Time 15m
Yield 1 1/2 cups, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a small saucepan.
- Heat through and serve warm!
- (1/4 cup concentrate will make for a thicker syrup while 1/2 cup will make it a thinner syrup.).
Nutrition Facts : Calories 113.7, Fat 0.3, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 28.8, Fiber 1.8, Sugar 13.7, Protein 0.4
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