Asclepias syriacacracker-berry, dwarf cornel, quatre-temps •
In the Kitchen

Can be eaten raw, cooked in puddings, mixed with other berries, sauces, preserves, cooked and strained to make syrups, jellies, drinks, mixed in with ground meats and fish.

Blueberry Terrine with Chocolate and Lemon Verbena Spaetzle

Ingredients • Terrine

  • Ingredients
  • 2 cups whipping cream
  • 1 cups 18% cream
  • cup sugar
  • 4 egg yolks
  • 2 cups blueberries

Instructions • Terrine

  • Line a 700g loaf pan with waxed paper overhanging on the sides
  • Combine creams in a heavy saucepan, stir over medium heat, bring to a boil
  • Reduce heat to simmer
  • In a bowl add cup sugar, egg yolks, whisk until thick and pale yellow
  • Add yolk mixture slowly to saucepan, stirring constantly for 5 minutes
  • Cool down to room temperature
  • In saucepan add cup sugar, blueberries, 1/4 cup water
  • Heat gently until sugar dissolves
  • Bring to a boil, and then cook for 5 minutes
  • Cool down to room temperature
  • Mix blueberries into cream mixture
  • Spoon into prepared pan to cover bottom
  • Freeze for 1 hour
  • Layer more cream and blueberries
  • Freeze for 1 hour
  • Continue until pan is full and freeze overnight

Ingredients • Bunchberry Sauce

  • 2/3 cup sugar
  • 1 cup bunchberries
  • cup water
  • 1 tbsp lemon juice

Instructions • Bunchberry Sauce

  • In a heavy saucepan add all the ingredients and heat gently on low
  • Stir until sugar has dissolved
  • Bring to a boil without stirring for 5 minutes
  • Let sauce cool
  • Strain.

Ingredients • Chocolate and Lemon Verbena Spaetzle

  • 2 cups of all purpose flour
  • 2 tbsp cocoa
  • 4 tbsp chopped lemon verbena
  • 5 eggs
  • 2/3 cups milk
  • tsp salt
  • 2 ounces melted semi sweet chocolate

Instructions • Chocolate and Lemon Verbena Spaetzle

  • Butter a large baking dish, set aside
  • In a large bowl mix the flour, cocoa and lemon verbena
  • In another bowl whisk eggs together
  • Mix into the flour mixture
  • Stir in the milk, salt
  • Stir in the melted chocolate
  • Let stand for 30 minutes
  • Preheat oven to 265F
  • Bring a large pot of water to boil
  • In a large colander press down with a large spoon strips of batter into the water
  • When dumplings float to the surface (1-2 minutes) they are cooked,
  • Transfer to the baking dish
  • Place in the oven to dry off excess moisture

To assemble

  • On plate add a few lemon verbena leaves
  • Add raw bunchberries
  • Chocolate and Lemon Verbena Spaetzle
  • Add sliced blueberry terrine
  • Add bunchberry sauce

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