Last weekend was my mom’s…29th Birthday. Somehow time has reversed and it’s gotten to the point where I’m actually a year older than her. I’m not an expert, but I’m fairly certain those numbers don’t quite add up, but we’ll let it slide. So my family came to Brooklyn for dinner. Food is always a good way to entice visits. The problem with a late April menu is, while it’s clearly been spring for a few weeks now, Spring fruits and veggies are still trying to catch on. The menu was a bit limited–mixed greens from greenhouse gardens, carrots from last year’s harvest, potatoes (there’s always potatoes) and lamb stuffed with bitter spring greens. On the positive side, I was able to bring some brightness to the menu thanks to my new foraging skills. Over the past few weeks I’ve gone a bit crazy with violets–jelly, syrup, candies–and I might have just one more recipe up my sleeve if I can find some more flowers this weekend. I figured what best to celebrate the awakening of spring than with some edible flowers?
I’ve noted may times throughout this Twelve Recipes of Christmas series that Christmas is all about sweets and booze. So why not combine the two into a perfect holiday dessert?