Indulge in the enchanting beauty of violets as we explore 19 exquisite recipes that showcase this versatile ingredient in all its glory. From sweet treats like lavender cupcakes and rose-violet shortbread cookies, to refreshing drinks and desserts, violets add a touch of whimsy and romance to any culinary creation.
Whether you’re looking for a unique twist on traditional flavors or seeking inspiration for your next dinner party, these elegant violet recipes are sure to impress. With a range of sweet and savory options, from candied petal decorations to boozy cocktails, there’s something for everyone in this collection of creative violet dishes. So why not get inspired and let the allure of violets guide you into the world of innovative cooking?
Violet-infused honey lavender cupcakes
Elevate your baking game with these enchanting cupcakes, infused with the sweet essence of violet and the floral charm of lavender. These delicate treats are perfect for a springtime celebration or as a unique gift.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons violet-infused honey
– 1 tablespoon dried lavender buds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, egg, violet-infused honey, and dried lavender buds.
4. Combine wet and dry ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Tips:
– Use high-quality violet-infused honey for the best flavor.
– Adjust the amount of lavender buds to your liking, as it can be quite potent.
– These cupcakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Candied violet petals with dark chocolate truffles
Transform ordinary truffles into extraordinary treats by adding a touch of floral elegance. This recipe combines the sweetness of dark chocolate with the delicate flavor and beauty of candied violet petals.
Ingredients:
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1/4 cup granulated sugar
– 1 cup violet petals (fresh or dried)
– Confectioner’s sugar, for dusting
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. In a separate bowl, whip the heavy cream until soft peaks form. Add the butter and vanilla extract; mix until combined.
3. Fold the whipped cream into the melted chocolate until smooth.
4. Stir in the granulated sugar until dissolved.
5. Dip the end of a toothpick or fork into the chocolate mixture, then roll it in candied violet petals to coat. Place on a parchment-lined baking sheet.
6. Refrigerate for at least 2 hours or overnight to set. Dust with confectioner’s sugar before serving.
Cooking Time: None (assembly only)
Violet syrup and elderflower champagne cocktail
Elevate your cocktail game with this unique and refreshing combination of flavors. Violet syrup adds a sweet and floral touch, while elderflower champagne brings a crisp and herbaceous note.
Ingredients:
– 1 cup granulated sugar
– 1 cup violet flowers (fresh or dried)
– 2 cups water
– 1 bottle elderflower champagne
– Fresh mint leaves for garnish
Instructions:
1. Combine sugar, violet flowers, and water in a saucepan. Heat over low heat, stirring until the sugar dissolves.
2. Remove from heat and let steep for at least 30 minutes to allow the flavors to meld.
3. Strain the syrup through a fine-mesh sieve into a clean glass bottle. Discard the solids.
4. To assemble the cocktail, pour 1-2 ounces of the violet syrup into a glass filled with ice.
5. Top with elderflower champagne and garnish with fresh mint leaves.
Cooking Time: None required (just steeping time)
Violet and blueberry chia seed pudding
Combine the vibrant colors of violet and blueberry with this nutritious chia seed pudding recipe, perfect for a quick breakfast or snack.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– 1/4 cup dried violet petals (or 1-2 drops violet essential oil)
– 1/2 cup fresh or frozen blueberries
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey, and vanilla extract. Whisk until well combined.
2. Add the dried violet petals (or essential oil) and whisk until the mixture is evenly colored.
3. Refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
4. Just before serving, mix in the blueberries and a pinch of salt.
5. Serve chilled and enjoy!
Cooking Time: 2 hours (or overnight)
Rose and violet shortbread cookies
Rose and Violet Shortbread Cookies
These delicate shortbread cookies are infused with the sweet scent of rose petals and the subtle charm of violet, perfect for a whimsical afternoon treat.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/2 cup confectioners’ sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon rosewater
– 1/8 teaspoon violet extract
– 1 3/4 cups all-purpose flour
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together butter, confectioners’ sugar, and granulated sugar until smooth.
3. Add vanilla extract, rosewater, and violet extract; whisk until combined.
4. Gradually add flour and salt; stir until a dough forms.
5. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or the rim of a glass.
7. Place cookies on prepared baking sheet, leaving about 1 inch space between each.
8. Bake for 18-20 minutes or until edges are lightly golden.
Cooking Time: 18-20 minutes
Violet petal ice cream with edible glitter
Transform your taste buds into a whimsical world with this enchanting Violet Petal Ice Cream, infused with the essence of lavender and sparkling edible glitter. A perfect treat for any occasion!
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup dried lavender petals
– Edible glitter (color of your choice)
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
2. Remove from heat and let steep for 10 minutes with the dried lavender petals.
3. Strain the mixture through a fine-mesh sieve into a clean container; discard the lavender petals.
4. Whisk in the vanilla extract. Allow the mixture to cool completely.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Once churned, fold in the edible glitter.
7. Freeze for at least 2 hours before serving.
Cooking Time: None (no cooking required)
Lavender violet lemonade with honey
Brighten up your day with this refreshing and floral lemonade infused with the sweetness of honey and the subtle charm of lavender and violet.
Ingredients:
– 2 cups freshly squeezed lemon juice
– 1 cup granulated sugar
– 4 cups water
– 1/4 cup dried lavender buds
– 1 tablespoon dried violet petals
– 2 tablespoons pure honey
Instructions:
1. In a large pitcher, combine lemon juice and sugar. Stir until the sugar is completely dissolved.
2. Add water to the pitcher and stir well to combine.
3. In a small saucepan, bring 1 cup of water to a boil. Remove from heat and add lavender buds and violet petals. Let steep for 10-15 minutes, or until the mixture has cooled to room temperature.
4. Strain the tea into the lemonade pitcher and stir well to combine.
5. Add honey to the lemonade and stir until dissolved.
Cooking Time: 15-20 minutes
Violet jelly with chamomile and vanilla
This recipe combines the floral sweetness of violets with the soothing properties of chamomile and the warmth of vanilla, creating a unique and delightful jelly perfect for toast, scones, or as a topping for yogurt or ice cream.
Ingredients:
– 1 cup violet petals
– 2 cups granulated sugar
– 1 cup water
– 1/4 cup dried chamomile flowers
– 1 vanilla bean, split lengthwise
Instructions:
1. Combine violet petals and water in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Strain the mixture through a cheesecloth or fine-mesh sieve into a clean bowl, discarding solids.
3. Add sugar and chamomile flowers to the liquid. Stir until sugar dissolves.
4. Simmer the mixture over medium heat for 10-15 minutes, or until it reaches your desired jelly consistency.
5. Remove from heat and stir in vanilla bean.
6. Strain the jelly through a cheesecloth or fine-mesh sieve into clean jars.
7. Store in refrigerator for up to 6 months.
Cooking Time: 25-30 minutes
Earl grey and violet macarons
Earl Grey and Violet Macarons Recipe
Elevate your dessert game with these delicate French meringue-based cookies infused with the sophisticated flavors of Earl Grey tea and sweet violet.
Ingredients:
– 1 1/2 cups (190g) almond flour
– 1 1/2 cups (200g) confectioners’ sugar
– 3 large egg whites
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon Earl Grey tea leaves
– 1 tablespoon violet syrup or extract
– Food coloring (optional)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour and confectioners’ sugar.
3. In a large bowl, whip egg whites until stiff peaks form. Gradually add granulated sugar and salt; continue whipping until smooth.
4. Add Earl Grey tea leaves and violet syrup or extract to the meringue mixture; fold until well combined.
5. Sift almond flour mixture over the meringue mixture; gently fold until no streaks remain.
6. Transfer batter to a piping bag fitted with a round tip. Pipe small, round circles onto prepared baking sheet.
7. Tap baking sheet gently to remove air bubbles. Allow macarons to sit at room temperature for 30 minutes to form skin.
8. Bake for 15-20 minutes or until tops are firm and lightly golden brown.
Cooking Time: 15-20 minutes
Yield: Approximately 40-50 macarons
Violet and white chocolate mousse
Elevate your dessert game with this luxurious mousse recipe featuring the floral sweetness of violet and the creaminess of white chocolate.
Ingredients:
– 1 cup heavy cream
– 2 ounces high-quality white chocolate, finely chopped
– 2 tablespoons granulated sugar
– 1 teaspoon violet extract or 1/4 cup dried lavender buds
– 1 large egg white
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, melt the white chocolate in the microwave in 10-second increments, stirring between each interval, until smooth.
3. In another bowl, whisk together the sugar and violet extract or dried lavender buds until well combined.
4. Fold the melted white chocolate into the sugar mixture until fully incorporated.
5. Gently fold the whipped cream into the white chocolate mixture until no white streaks remain.
6. Whip the egg white until stiff peaks form and fold it into the mousse.
7. Spoon the mousse into individual serving cups or a large serving dish.
8. Chill in the refrigerator for at least 2 hours or overnight.
Cooking Time: None required, as this is an uncooked dessert.
Crème de violette cheesecake with graham cracker crust
Experience the sweet and tangy combination of crème de violette and graham cracker crust in this unique cheesecake recipe.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup crème de violette liqueur
– 1 cup sour cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl until well combined.
3. Press crust mixture into a 9-inch springform pan.
4. Beat cream cheese, sugar, eggs, and vanilla extract until smooth.
5. Stir in crème de violette liqueur and sour cream.
6. Pour cheesecake batter into prepared pan over the crust.
7. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before refrigerating overnight.
Cooking Time: 55-60 minutes
Violet-infused gin and tonic with cucumber
Elevate your gin and tonic game with this refreshing twist, featuring the sweet essence of violets.
Ingredients:
– 1 bottle of gin
– 1 cup dried violet petals
– 1 cucumber, thinly sliced
– 1 lime, cut into wedges
– Tonic water
– Ice
– Fresh mint leaves for garnish (optional)
Instructions:
1. Steep the dried violet petals in the gin for at least 2 hours or overnight.
2. Strain the gin mixture through a cheesecloth or fine-mesh sieve to remove the violet petals.
3. Fill a glass with ice and pour 1-2 ounces of the violet-infused gin over the ice.
4. Add a few slices of cucumber to the glass for garnish.
5. Top with tonic water and squeeze in a lime wedge.
6. Garnish with fresh mint leaves, if desired.
Cooking Time: None! This recipe is ready in minutes.
Violet and rhubarb compote with yogurt
This sweet and tangy compote is perfect for topping yogurt, oatmeal, or using as a filling for cakes and pastries. The combination of violets and rhubarb creates a unique flavor profile that’s both refreshing and delightful.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup fresh violet flowers (or 1 tablespoon dried)
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup plain yogurt
Instructions:
1. In a medium saucepan, combine rhubarb and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens (about 10-12 minutes).
2. Add the violet flowers (or dried violets) to the compote and stir to combine.
3. Reduce heat to low and simmer for an additional 5-7 minutes or until the mixture has thickened to your liking.
4. Remove from heat and let cool slightly.
5. Stir in yogurt and serve warm or at room temperature.
Cooking Time: 20-25 minutes
Violet tea sandwiches with cucumber and cream cheese
These delicate sandwiches are the perfect accompaniment to a warm cup of tea on a lazy afternoon. The creamy cream cheese and refreshing cucumber add a delightful twist to this classic combination.
Ingredients:
– 1 package of white bread (soft, thinly sliced)
– 2 tablespoons cream cheese, softened
– 1/2 cucumber, thinly sliced
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Lay out a slice of bread on a clean surface.
2. Spread one tablespoon of cream cheese evenly across the bread.
3. Arrange two slices of cucumber on top of the cream cheese.
4. Season with salt and pepper to taste.
5. Top with another slice of bread to form a sandwich.
6. Repeat for each sandwich desired.
Cooking Time: None! Assemble just before serving.
Violet and pistachio baklava
This sweet and nutty baklava is a unique twist on the classic dessert, featuring the vibrant flavor of violet and the crunch of pistachios.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup granulated sugar
– 1/2 cup honey
– 1/4 cup pistachio oil
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/2 cup chopped fresh violet petals (or 1 tablespoon dried violet powder)
– 1 cup chopped pistachios
Instructions:
1. Preheat oven to 350°F.
2. Thaw phyllo dough according to package instructions.
3. In a small bowl, mix together sugar, honey, pistachio oil, cardamom, and salt.
4. Layer phyllo dough, brushing each sheet with the sugar mixture, until you have used about half of the dough.
5. Sprinkle chopped violet petals (or dried violet powder) evenly over the dough.
6. Top with another layer of phyllo dough, followed by a sprinkle of pistachios.
7. Repeat layers one more time, ending with a layer of phyllo dough on top.
8. Cut into diamond shapes and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Violet and blackberry galette with flaky crust
This galette is a sweet and tangy combination of juicy blackberries and tart violets, nestled within a buttery flaky crust. Perfect for a summer dessert or as a unique brunch option.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1/4 cup ice-cold water
– 1 cup fresh blackberries
– 1 cup violets (fresh or dried)
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and confectioners’ sugar.
3. Add butter and use a pastry blender or fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
6. Arrange blackberries and violets in a spiral pattern, leaving a 1-inch border around the edges.
7. Fold the crust over the filling, pressing gently to seal.
8. Brush with granulated sugar and bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Violet sugar-dusted marshmallows
Violet Sugar-Dusted Marshmallows Recipe
Sweeten up your snacks with these adorable and delicious marshmallow treats, perfect for a whimsical touch to any gathering.
Ingredients:
– 1 cup mini marshmallows
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/2 teaspoon violet extract (or a few drops of food-grade violet essential oil)
– Confectioner’s sugar, for dusting
Instructions:
1. In a small bowl, mix together the sugar and cornstarch.
2. Add the violet extract (or essential oil) to the sugar mixture and stir until well combined.
3. Dip each marshmallow into the sugar mixture, coating evenly.
4. Place the coated marshmallows on a parchment-lined baking sheet or tray.
5. Allow the marshmallows to sit at room temperature for 1-2 hours to set the sugar coating.
6. Dust with confectioner’s sugar before serving.
Cooking Time: None! This recipe is ready in under an hour, and the marshmallows will keep for up to a week when stored in an airtight container.
Violet and orange blossom water madeleines
These delicate French cakes are infused with the sweet essence of violets and orange blossoms, perfect for a whimsical tea party or special occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/2 cup (120ml) whole milk, at room temperature
– 1 large egg
– 1 tablespoon violet syrup or extract
– 1 teaspoon orange blossom water
– Unsalted butter, softened
Instructions:
1. Preheat the oven to 375°F (190°C). Butter a madeleine pan and dust with confectioners’ sugar.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, violet syrup or extract, and orange blossom water.
4. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour the batter into the prepared pan, filling each mold about 2/3 full.
6. Bake for 12-15 minutes or until golden brown.
7. Remove from the oven and let cool in the pan for 1 minute before transferring to a wire rack.
Cooking Time: 12-15 minutes
Violet petal salad with baby greens and goat cheese
Elevate your salad game with this delicate and flavorful combination of violet petals, baby greens, and creamy goat cheese.
Ingredients:
– 1 cup fresh violet petals (or substitute with edible violas or pansies)
– 4 cups mixed baby greens (arugula, spinach, etc.)
– 1/2 cup crumbled goat cheese
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the baby greens and violet petals.
2. Crumble the goat cheese over the top of the salad and sprinkle with salt and pepper to taste.
3. Drizzle the olive oil and white wine vinegar over the salad, tossing gently to combine.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Get ready to indulge in a world of culinary creativity with these 19 elegant violet recipes! From sweet treats like lavender cupcakes and white chocolate mousse to refreshing drinks like lemonade and champagne cocktails, these unique concoctions showcase the versatility of this enchanting flower. Discover how to infuse honey and gin with violets, or create stunning desserts like petal ice cream and sugar-dusted marshmallows. Whether you’re a seasoned chef or a curious foodie, these creative twists are sure to delight your taste buds and inspire your next culinary adventure.
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