I woke up this morning to the rumbling of thunder that I could hear in the distance. Within minutes the rain was thumping on the roof until the wind kicked in and sent it thrashing against the windows. I felt guilty asking the Lord to clear the skies so my long planned afternoon tea could go on as scheduled, knowing there were so many more important things happening in the world that needed His attention. Instead I simply chanted in my head “I trust You and know everything will work out fine.” I started with cleaning up the house, the usual vacuum, mopping, and a little dusting before settling into the kitchen to begin prep for the final menu items of today’s Annual Remembering Mothers Tea.
The table was set and ready for the day. Several weeks ago when I asked what flower Lydia associated with memories of her mother, she immediately responded “gladiolas” and she went on to explained how her Mother used to make corsages with them. I searched and inquired everywhere for gladiolas, but was told that they were not yet in season. Giving up on the possibility of finding fresh gladiola’s for the tea, I purchased a couple silk stems at the local craft store and passed them to Lydia so she could create at least one corsage for the table to share with our friends. Another flower that Lydia remembered were irises. Lydia has irises growing in her yard, so our back up plan was to decorate the table with irises. I purchased a bouquet of purple blue irises that we mixed with yellow and a rusty shade from Lydia’s yard.
Yesterday I decided to cross the lake and head to Trader Joe’s where I always seem to find exactly what I’m looking for. I was so excited to find French lilacs and selected a couple of bouquets. As I turned to place the flowers in my basket, on the opposite side I came face to face with an entire section of gladiolas! They were all tightly closed, so I searched for a bouquet that had a few flowers beginning to open, thrilled to at least have a bouquet that I could place in a vase and gift to Lydia after the tea.
The Sweet Course
These edible flower cookies created by Chef Marcela Valladolid caught my eye a couple of years ago on Instagram, and I knew at some point I would have an event where I could recreate them. When browsing through my inspiration saves, there they were. https://casamarcela.com/las-pinches-galletas-how-baking-cookies-helped-me-reconnect-to-my-inner-creative-d72/
My herb garden was abundant with violas and pansies that I had planted a little over a month ago. Lydia and another neighbor gave me roses and coreopsis. I carefully dried a variety of flowers and petals between paper towels in the microwave and I ordered an inexpensive letter stamping kit on Amazon. With all in place the cookie baking began and I employed Lydia’s help to decorate the cookies with flowers. Six dozen was quite a task, but together we managed to finish them all in a little over 3 hours, but over 2 separate days.
What you’ll need: Alphabet Stamp; dried flowers; cookie dough and sanding sugar. (There are a few different options of alphabet stamps on Amazon in various price points. They are very small and a little tricky to change the letter on the little rail tray, and don’t forget, the letters have to be installed backwards to stamp correctly.
Doing this part a day ahead will make the application time easier, but if done the same time as baking the cookies you may be in it for about half a day the first time.The first step is to cut clean, pesticide free, edible flowers with as little stem behind them as possible. Using the glass plate from the microwave, lay each bloom face down over two layers of paper towel. Once the sheet is full, carefully cover with two layers of paper towel and gently press down. Place a microwave safe dish that covers all of the flowers over the top.
Microwave in 30 second intervals for a total of 3 minutes. Let sit for about 5 minutes and remove the entire microwave plate, pressed flowers and press on top (be careful everything may be hot). The paper towels get slightly wet where the flowers were. The flowers aren’t actually dry until the paper comes out dry. Check after the 3 minute 30 second series. Each microwave is different and if not dried enough return and use a couple of additional 30 second turns. Gently remove the entire paper towel stack to a baking sheet and cover with another baking sheet leaving to further dry overnight for best results, but the flowers can still be used if not fully dried. I dried flat leaf parsley for the greenery. Oddly it was also very wet, but did not take as much time as the flowers, so be sure to check after about 2 minutes total in the microwave. Checking the result by pulling up a corner carefully and returning for more time if needed.
Remarkably, the flowers maintain their vibrant color even if their original color slightly changed.
With the flowers ready to go – on to the cookies.
Sugar Cookie with Lemon and Raspberry
Yields about 3 dozen cookies (used a 2 5/8th inch or 68 mm scalloped cutter)
- 1 cup of room temperature butter (2 sticks)
- 1 cup of granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract (I used Mexican Vanilla)
- the zest of one large lemon (or two small) yellow part only
- 3 cups of all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons of freeze dried raspberries (crushed with fingers)
- white sanding sugar
Pre-heat oven to 375 degrees.
In a large mixing bowl, cream together butter and sugar until smooth and creamy. Add egg, vanilla, lemon zest and crushed freeze dried raspberries and mix until well blended. Scrap down the sides of the bowl and mix again.
In a separate bowl, whisk together flour, baking powder and salt. With the mixer on low, slowly add flour mixture to the creamed ingredients. Once all flour mixture has been incorporated, put mixer on high and beat until the dough comes together and away from the sides.
Divide dough in half, form into a flat square and wrap each half into clear plastic wrap. Refrigerate for one hour. (If you refrigerate for long periods of time, the dough will be too firm, but you can let it sit out on the counter for about 10 to 15 minutes until is softens, but is still firm.
Open the plastic wrap and smooth out on the counter. Place the dough in the center. Cut another large piece of plastic wrap and lay on top. Roll out the dough to about 1/4th inch thickness (between the two sheets of plastic). This avoids drying out the dough with adding more flour and rolls out with less mess to clean up and after cutting out the cookies you can easily fold up the scraps with the plastic and re-roll.
Cut with desired cookie cutter and place each cookie on a parchment lined or silicon lined baking sheet. The cookies do not spread, but place about an inch apart. Place entire baking sheet in the freezer for 5 minutes. (I repeated and cut out all of the cookies with the remaining dough filling 3 baking sheets, each with a dozen cookies and placed all of the prepared sheets in the refrigerator or freezer).
Remove one prepared sheet after 5 minutes. Using a small bowl of water and a small paint brush, brush a small area on the cookie where you want to place flowers and arrange as desired, leaving space for word stamping if that is what you are going to do or it can be done with flowers only.
Once all of the cookies on the sheet are decorated with flowers, lightly sprinkle with white sanding sugar. (Important to sprinkle sugar prior to stamping word). If stamping with a name or word, now is the time to stamp. Gently press into the cookie. It actually works best if the cookie is a little more softened which is will be during the time it takes to decorate with flowers.
Return the cookie sheet to the freezer for 5 minutes (put your timer on) and take out the next sheet to decorate. After 5 minutes in the freezer, place decorated cookie tray into the pre-heated oven for 15 minutes. Take out of the oven and let cool for 10 minutes on the tray. Then move to a cooling rack until completely cooled. Repeat with the remaining cookies.
Originally I was going to make the cookies with only Lydia’s mother’s name, but the more I thought about it, I thought that all of the mom’s should be imprinted on the cookies. I decided to make a dozen dried flower cookies for each of my guests, stamped with their mother’s name. I saved one each to serve with the sweet course, and then stacked 10 cookies into clear bags and selected one to slip into the side of the stack, facing out before tying up with a tulle bow. Each were used around the table as place cards. I just asked everyone to sit where they found their mother’s name on the cookies.
Other items shared in the previous posts to complete the menu are pictured below.
THE SANDWICH COURSE
The Scone Course
Mission Fig & Date Scones
Candied & Orange Marmalade
The Soup Course
Fresh Corn Coulis topped with shaved asparagus, fresh green peas, pea shoots, shaved fennel and corn kernels tossed in a white balsamic vinaigrette and edible flowers.
The Scone “To Go Boxes”
When I did a test bake a couple of weeks ago, the number of scones were so plentiful that I knew I would have enough to box and send home with the ladies. I purchased these white boxes at Michaels and lined the inside with floral tissue paper. Using mini sealed containers from the Dollar Tree, I filled each with the orange marmalade and candied orange that I garnished the top of those served with and glued some of the leftover dried flowers to the lids.
As the first of my guests arrived, there was still a slight drizzle falling, but shortly afterwards the sun began to peek from behind the clouds. As we toasted our mothers and shared more memories of them, the skies had cleared and the sun was shining brightly. I was filled with gratitude for our time together and that my friends would return safely home, free of storms.