Every spring, my kids and I make violet jelly. Walking through the neighborhood on one of those rare spring days where it’s warm in the sun and cool in the shade and picking violets is a lovely way to spend an afternoon. Yesterday when we were making our jelly for the year, my youngest asked if we could make violet and dandelion candies. I’m still working on that…but it did remind me that last year we made some bonkers-good violet lemonade and I never posted the recipe. Which is awfully selfish. So here you go!
These elegant violet and elderflower gummies are sweet, floral and just a little tart. You only need a half cup of violet flowers, making this a perfect project for those first precious violets that pop up in the spring. This recipe can be made with a lot of variations but I’ve detailed how I did mine in the recipe below. The gummies, like the violets, don’t last long so it’s best to make them on the day you plan to eat them. Continue reading “Violet Elderflower Gummies”→
I am always looking for new ways to use lemon curd. If it were socially acceptable, I would put it on my breakfast cereal. These Lemon-Rosemary Linzer Cookies were a bit of late night inspiration but will now be a standard in my rotation. The rosemary is a just-barely-there flavor note that compliments the lemon and brings out the hint of salt. They’re addictive.
