Chrysanthemum, known for its elegant beauty and diverse culinary and medicinal applications, takes center stage in this culinary exploration. From the vibrant yellow Chrysanthemum Tofu Soup, a delightful symphony of flavors and textures, to the Chrysanthemum Chrysanthemum Tea, a fragrant and soothing elixir, this article presents a range of enticing recipes that showcase the versatility of this unique ingredient. Discover the refreshing Chrysanthemum Salad, a crisp and colorful medley of flavors, and the Chrysanthemum Chrysanthemum Jelly, a delicate and visually stunning dessert. Indulge in the savory Chrysanthemum Chrysanthemum Stir-Fry, a harmonious blend of flavors and textures, and the Chrysanthemum Chrysanthemum Tempura, a crispy and flavorful appetizer. Embark on a culinary journey through the world of chrysanthemum, experiencing its distinct flavors and aromas in a variety of tempting dishes.
Here are our top 5 tried and tested recipes!
CHRYSANTHEMUM
Provided by Camper English
Categories Liqueur Alcoholic Cocktail Party Cocktail Orange Spirit Engagement Party Drink
Yield Serves 1
Number Of Ingredients 5
Steps:
- In cocktail shaker, stir together absinthe, Benedictine liqueur, and vermouth. Add ice and stir for one minute, then strain into martini glass. Squeeze orange peel over drink, making sure oils fall into glass, then drop peel into drink and serve.
ROAST CHICKEN NOODLE SOUP WITH CHRYSANTHEMUM
Categories Soup/Stew Chicken Leafy Green Pasta Poultry Roast Noodle Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes. Add 3 cups water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper.
- Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.
- Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes. Drain; transfer to large bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.
- Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil. Serve, passing red chiles separately.
CHICKEN DUMPLING AND CHRYSANTHEMUM LEAF SOUP
Steps:
- Using your fingers, strip off the leaves and snap off the tender tops of each chrysanthemum stem. Discard the stems along with any discolored leaves and small buds. There should be about 3 cups packed leaves. Rinse the leaves well to remove any grit and drain in a colander. Cut the leaves into 1-inch pieces and set aside.
- In a 3- or 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the water and salt, raise the heat to high, and bring to a boil. Lower the heat to a simmer. Use 2 teaspoons or demitasse spoons to shape the dumplings. Scoop up a smallish mound of the paste with 1 spoon. (The dumplings nearly double in size, so you don't want to start with a huge spoonful of paste.) Pass the mound back and forth from 1 spoon to the other, forming it into a relatively smooth round or football shape. When you're satisfied, use the second spoon to push the dumpling gently off the spoon into the simmering broth.
- After the dumplings float to the surface of the broth, let them simmer, uncovered, for 10 to 12 minutes, or until cooked through. Taste and season with up to 1 tablespoon fish sauce; how much you use depends on the saltiness of the meat paste. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer and add the chrysanthemum leaves. When they wilt and turn deep green, after about 1 minute, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and sprinkle with lots of black pepper. Serve immediately.
CHRYSANTHEMUM SWEET POTATOES
I discovered edible flowers just recently and have enjoyed many recipes. These sweet potatoes are yummy with the flowers and crushed pineapple. Your guests should love this!
Provided by Allison S.F.
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- Place the sweet potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain.
- Mash potatoes with pineapple, honey and butter using a whisk or electric mixer until smooth and creamy. Stir in the lemon zest and chrysanthemum petals. Transfer to the prepared baking dish.
- Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 45.2 g, Cholesterol 11.4 mg, Fat 4.6 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 92.5 mg, Sugar 20.8 g
CHRYSANTHEMUM CHICKEN
For a truly special chicken dinner, try this delicious dish. The ginger and Chinese five-spice adds so much flavor that this dish will be requested by your family all the time.-Helen Currie, Douglas, New Brunswick
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2-3 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first five ingredients. Add chicken and toss to coat. In a wok or skillet, stir-fry chicken in oil for 5-7 minutes or until no longer pink. Add the broth, additional broth or sherry and green onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the flower petals and toss to coat. Serve over rice. ,
Nutrition Facts : Calories 318 calories, Fat 11g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 429mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
Tips:
- Choose the freshest chrysanthemums available. Look for flowers that have tightly closed buds and no signs of wilting.
- Remove the green sepals from the base of the flower heads. This will help the chrysanthemums to cook evenly.
- Blanch the chrysanthemums in boiling water for 1-2 minutes. This will help to preserve their color and texture.
- Rinse the chrysanthemums in cold water and drain them well.
- Chrysanthemums can be used in a variety of dishes, including salads, soups, stir-fries, and tempura.
- Chrysanthemums are also a popular ingredient in Chinese medicine. They are believed to have several health benefits, including reducing inflammation, improving digestion, and boosting the immune system.
Conclusion:
Chrysanthemums are a beautiful and versatile flower that can be used in a variety of dishes. They are a good source of vitamins and minerals, and they also have several health benefits. If you are looking for a new and exciting way to use chrysanthemums, be sure to try one of the recipes in this article.
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