106 violet murphy Recipes

fresh violet fresh edible flower, water (175 ml), sugar (450 g)

unsalted butter, at room temperature, sugar, extra-large eggs, at room temperature, chocolate syrup (recommended : hershey s), pure vanilla extract, all-purpose flour, heavy cream, good semisweet chocolate chips, instant coffee granules, candied violets , for decoration, optional

onion, dried sausage, diced small, ginger, grated, toes garlic, minced or pounded, olive oil , fair amount, potatoes, diced, turmeric, chili powder, cumin, ground, coriander, ground, salt and pepper, honey vinegar, tomatoes, diced, hard boiled eggs, assortment of wild and cultivated greens and flowers some favorites, handful violet leaves, handful sorrel leaves, handful mint leaves, handful basil leaves, handful plantain leaves, handful purslane, marigold petals, st. john s wort flowers

chicken or vegetable broth, buitoni refrigerated vodka sauce, half-and-half, sliced mushrooms, sliced fresh basil leaves, pinot grigio a generous summer fresh wine tasting of peaches , limes, melons and pears., chianti a wine with an intense violet aroma and a fresh, slightly spice, taste of black cherry, plum and raspberry.

violet liqueur , preferably creme yvette, fresh lemon juice, ice cube, prosecco, lemon twists or 1 fresh edible flowers such as violets, for decoration

onion, dried sausage, diced small, fresh ginger, grated, garlic cloves (minced or pounded ), olive oil , fair amount, potatoes, diced, turmeric, chili powder, ground cumin, ground coriander, salt and pepper, honey vinegar, tomatoes, diced, hard-boiled eggs, assortment of wild and cultivated greens, and, fresh edible flower, handful violet leaf (optional), handful sorrel (optional), handful mint leaf (optional), handful basil leaves (optional), handful plantain leaves (optional), handful purslane (optional), marigold petals (optional)

eggs, beaten, tomato sauce, salt , to taste pepper, tabasco sauce or sri racha hot sauce

marron glace, white bread (round cocktail slices or rounds cut from a sliced loaf), butter (no substitutions, quantity approximate), cream, sweetened and flavored with a little vanilla (quantity approximate), pistachios, blanched and chopped (quantity approximate), candied violet (optional)

chocolate chips, heavy cream, scalded, mascarpone cheese, grand marnier, sugar, dozen fresh figs, smooth apricot jelly, candied violet leaves, fresh rose petals

egg whites, at room temperature, water, dozen pesticide-free edible flowers , such as violets, marigolds, and rose petals, superfine sugar

all purpose flour, ground blanched almonds, grated lemon zest, confectioners sugar, unsalted butter , almost melted, eggs, lightly beaten, granulated sugar, flour, baking powder, grated lemon zest, fresh lemon juice, candied violets for garnish , optional

eggs, sugar, freshly squeezed lemon juice (from 3 to 4 lemons), lemon , zest finely grated, unsalted butter, slightly softened at room temperature, cream, eggs, sugar, vanilla extract, all-purpose flour, baking powder, shredded sweetened coconut, clarified butter, raspberry jam (optional), cream, sugar, candied violets or rose petals, equipment : 10 1/2 by 15 1/2 by 1-inch jelly roll pan

sugar, water, eggs, egg yolks, sugar, vanilla, half and half, port, violets , nasturtiums, or other edible flowers, for garnish

mint leaves , violets, rose petals, other eddible flowers, egg white, water, extra fine granulated sugar

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves