Recipe
December 24, 2008
Citrus & Wild Bergamot Flower Sauce Recipe
Step 1: Heat oil in a skillet over medium heat. Add shallot, garlic, salt and pepper and cook, stirring for three minutes or until softened. Cook, stirring for another minute.
Step 2: Add the juices and grenadine and bring to a boil. Reduce to medium heat and simmer for about 20 minutes or until reduced and syrupy. Stir in pepper sauce. Reduce heat to very low. Whisk in butter, a little at a time. Stir in flower petals. Immediately drizzle over grilled pork tenderloin, chicken, seafood or fish.
Makes 2/3 cup
Allergy Alert: It is not recommended to ingest flowers if you have hay fever, asthma or allergies that affect your respiratory system. Caution: Never eat roadside flowers, blooms that have been fertilized with chemicals or dusted with pesticides and never ingest a flower you are unsure is edible.
Directions
Yield:
Step 1: Heat oil in a skillet over medium heat. Add shallot, garlic, salt and pepper and cook, stirring for three minutes or until softened. Cook, stirring for another minute.
Step 2: Add the juices and grenadine and bring to a boil. Reduce to medium heat and simmer for about 20 minutes or until reduced and syrupy. Stir in pepper sauce. Reduce heat to very low. Whisk in butter, a little at a time. Stir in flower petals. Immediately drizzle over grilled pork tenderloin, chicken, seafood or fish.
Makes 2/3 cup
Allergy Alert: It is not recommended to ingest flowers if you have hay fever, asthma or allergies that affect your respiratory system. Caution: Never eat roadside flowers, blooms that have been fertilized with chemicals or dusted with pesticides and never ingest a flower you are unsure is edible.