The butterfly effect: 5 recipes using blue flower magic - The Dallas Morning News

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Native to Southeast Asia, the butterfly pea plant (Clitoria ternatea) has edible leaves that are often dried or ground into a powder. It’s sometimes labeled blue matcha. The woody and earthy flavor brews a perfect tisane, holds its own in baking, and so much more.

In drinks, the butterfly pea flower changes color from vibrant blue to magenta with a simple change in pH. This magic, often done tableside at restaurants, bars and tea houses, creates colorful drinks with the squeeze of a lemon.

You can make a simple syrup, turn into into ice cubes, or infuse clear liquors like tequila, rum, gin and vodka.

The petals are also known for their health benefits, rich in antioxidant anthocyanins, the polyphenol compound found in blueberries and other purple produce.

Butterfly Pea Simple Syrup ("Stewart F. House" / Special Contributor)

Butterfly Pea Flower Simple Syrup

2 cups water

2 cups sugar

1/4 cup dried butterfly pea flowers

In a large saucepan over medium heat, add water, sugar, and dried flowers. Stir continuously until sugar is dissolved. Allow to cool for 1 hour and strain. Store in a glass container, refrigerated, for up to one week.

Makes about 3 cups.

Butterfly Ranch Water

2 ounces tequila

1 ounce fresh lime juice

2 dashes grapefruit bitters

1 ounce Butterfly Pea Flower Simple Syrup

Splash of Topo Chico

Lime wheel for garnish

Fresh mint for garnish

Fill a rocks glass with ice. Add tequila, lime juice and grapefruit bitters. Drizzle with Butterfly Pea Flower Simple Syrup. Splash with Topo Chico. Stir and garnish.

Makes 1 serving.

Butterfly Pea Flower “Arnold Palmers”("Stewart F. House" / Special Contributor)

Butterfly Pea Flower Rosemary “Arnold Palmer”

1 cup fresh squeezed lemon juice (5 to 6 lemons)

1/8 cup sugar

3 cups water

Butterfly Ice Cubes (recipe follows)

4 lemon twists for garnish

Place lemon juice and sugar in blender, on low, until sugar is incorporated. Add water and blend an additional 2 minutes. Equally divide Butterfly Ice Cubes into 4 tall glasses. Pour lemonade over cubes and garnish with lemon twists.

Butterfly Ice Cubes: Mix 1 cup water, 1/2 cup Butterfly Pea Flower Simple Syrup, and 1 sprig minced rosemary. Freeze in an ice cube tray or shape of choice.

Makes 4 servings.

A Floral Blueberry Salad with Butterfly Pea Flower Vinaigrette ("Stewart F. House" / Special Contributor)

Floral Blueberry Salad with Butterfly Pea Flower Vinaigrette

5 ounces organic baby greens

1/2 pint heirloom cherry tomatoes, cut in half

1/2 pint blueberries

1/2 English cucumber, diced

4 radishes, sliced thin

1 carrot, grated

4 ounces sliced almonds, toasted

4 ounces crumbled goat cheese

1 ounces container edible flowers

Butterfly Pea Vinaigrette (recipe follows)

To build salad, equally divide greens onto 4 plates. Equally divide cherry tomatoes, blueberries, cucumber, radishes and carrots on each plate. Dress each salad with 1 ounce of Butterfly Pea Vinaigrette. Finish with toasted nuts, goat cheese, and edible flowers.

Butterfly Pea Vinaigrette: In blender, add 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon Butterfly Pea Flower Powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt salt. Blend until completely incorporated. Add 3/4 cup extra virgin olive oil. Blend additional 2 minutes until emulsified.  Store in a glass container, refrigerated, for up to one week.

Makes 4 servings.

Butterfly Pea Flower Shortbread ("Stewart F. House" / Special Contributor)

Butterfly Pea Flower Shortbread

1 cup butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

2 cups all-purpose flour

1/4 teaspoon salt

Zest of 1 lemon

2 tablespoons dried butterfly pea flowers, stems removed, chopped fine

In the bowl of a stand mixer, cream butter and sugar. With the mixer on low speed, add vanilla and lemon juice. Slowly add flour, salt and lemon zest, and beat until dough comes together. Fold in chopped flowers. Evenly divide dough, forming two discs. Wrap each disc in film and chill until firm, at least 1 hour.

Preheat oven to 300 F. Line bottom of 2 9-inch round pans with parchment. On a highly floured surface, roll out each disc to 9 inches and place in prepared pans. Prick dough with a fork. Place pans on middle rack and bake for 30 to 35 minutes, or until golden. Immediately remove shortbread from pans and cut into wedges.

Make 2 9-inch pans.

The Link Lonk


October 01, 2020 at 01:28AM
https://www.dallasnews.com/food/cooking/2020/09/30/the-butterfly-effect-5-recipes-using-blue-flower-magic/

The butterfly effect: 5 recipes using blue flower magic - The Dallas Morning News

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