Blue Foods From Soup to Nuts
Something Blue for Summer Skies and June Brides
June is busting out all over with blue skies and soon to be brides, all good reasons to start entertaining again outside or otherwise.
From a lunch or afternoon tea it is very easy to incorporate something blue into a table-scape or menu.
Blue flowers of hydrangea, delphinium and pansies create beautiful centerpieces, but edible blue flowers are showstoppers when added to savories, soups, sweets and shakes.
Blue Theme Table Settings ~ Soup, Luncheon, Dessert
Butterfly Blue Pea Flower Infusion has no caffeine, filled with vitamins and antioxidants is refreshing served hot or iced. The longer it steeps the darker blue it will become. Add citrus and it will turn pink. Experiment to add to your recipes for cakes, cookies, puddings, icings and shakes to find your favorite shade of blue.
Afternoon Tea Sandwiches with Edible Violas, Oyster leaf and Borages
Blueberry Mini Muffins ©Ellen Easton
Blueberry Bowls with Edible Orchids, Dianthus and Begonias, Rose Sugar and Cream
Blue Decorated Afternoon Tea Sweets ~ Cookies, Icings, Puddings, Petit Fours and Cakes~
CHILLED BLUEBERRY SOUP or SHAKE with Crushed Edible Crystal Flowers
CHILLED FRUIT SOUP
- 1-Cup Cold Milk
- (Substitute the variety of liquid of your choice but whole or nonfat Lactaid milk is best)
- 1 Cup of frozen or fresh Blueberries
- 2 TBS of nonfat Plain Greek Yogurt
- 1 tsp. pure Vanilla Extract
- (I use Nielsen- Massey Madagascar Bourbon Vanilla)
To make into a shake add 1 TBS at a time of nonfat Plain Greek Yogurt to thicken to consistency desired or if feeling no guilt, a big heaping scoop of vanilla bean ice cream!
Place all ingredients into a blender and pulse until the berries are mixed into the milk.
Garnish with crushed Edible Flowers or additional Berries. Serve immediately or chill over night in the refrigerator. Yields one serving. Multiply recipe for additional servings per person.
Note: Blueberries complement many other fruits, herbs and spices, including but not limited to other berries, peaches, citrus, melons, dates and figs, ginger, cinnamon, cardamom, lavender, honey, lemon verbena and the aforementioned lemon, mint and vanilla.
Who knew there were blue strawberries and bananas? I certainly didn’t until I found these photos on the Internet.
If anyone has ever seen or tasted one please let us all know.
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.