While the violets continue to bloom, my daughter, Rebecca, suggested I describe how to candy them. Here’s what to do.
Pick 50 or so sweet violets, each with a bit of stem. If you can’t candy them right away, keep them covered and chilled for as long as several hours.
When you’re ready to proceed, lay a sheet of waxed paper on a plate. In a small bowl, beat an egg white with about a teaspoon of water. Have at hand small, soft pastry brush and a small bowl of extra-fine sugar, store-bought or ground in a blender or spice grinder from ordinary granulated sugar.
Holding a violet by the stem, brush the back of the petals with a thin coating of egg white. Then brush the front of the flower with egg white, spreading the petals as you do so. Sprinkle a think layer of sugar over every surface, lay the flower face up on the waxed paper, and pinch off the stem. Do the same with the rest of the blossoms, and then set the plate in a warm, dry place until the flowers are completely dry (for me, this means overnight on the pellet stove).
Store the dried blossoms in a small glass jar until you’re ready to use them. They look lovely on a cake or a plate of sweets.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite