Floral flavors are taking center stage in the world of baking and cooking. With a simple touch of petals, stems, and leaves, you can add a new dimension to your favorite dishes. From sweet treats like cakes and cookies to refreshing beverages and savory meals, floral teleflora recipes offer a delightful twist on traditional flavors.
In this article, we’ll explore 20 mouthwatering recipes that showcase the beauty and versatility of flowers in cooking. From rose-petal infused honey cake to lavender lemonade with edible flowers, hibiscus and mint iced tea, and many more, each recipe is a testament to the power of floral flavors.
Whether you’re looking for inspiration for your next dinner party or just want to add some excitement to your daily meals, these floral teleflora recipes are sure to impress. So let’s dive in and discover the delightful world of floral cooking!
Rose Petal Infused Honey Cake
Rose Petal Infused Honey Cake: A Sweet and Romantic Treat
This moist and flavorful cake combines the sweetness of honey with the delicate essence of rose petals, perfect for special occasions or as a unique gift.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons rose petal infused honey (see note)
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and eggs until light and fluffy. Add rose petal infused honey and lemon juice; mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 30-35 minutes
Note: To make rose petal infused honey, combine 1 cup of honey with 1/4 cup of dried rose petals in an airtight container. Let it steep for at least 24 hours before using.
Lavender Lemonade with Edible Flowers
Elevate your summer sipping game with this refreshing and fragrant Lavender Lemonade, garnished with edible flowers. This sweet and tangy drink is perfect for warm weather gatherings or a relaxing afternoon treat.
Ingredients:
– 2 cups freshly squeezed lemon juice
– 1 cup granulated sugar
– 4 cups water
– 1/4 cup dried lavender buds
– Edible flowers (such as violas, pansies, or nasturtiums)
– Ice cubes
Instructions:
1. In a large pitcher, combine lemon juice and sugar. Stir until the sugar is fully dissolved.
2. Add the water and stir well to combine.
3. Add the dried lavender buds and let steep for 10-15 minutes, allowing the flavors to meld.
4. Strain the mixture into a separate pitcher or jug to remove the lavender buds.
5. Chill the lemonade in the refrigerator for at least 30 minutes.
6. Just before serving, add edible flowers as garnish.
7. Serve over ice and enjoy!
Cooking Time: None
Hibiscus and Mint Iced Tea
Refreshing Hibiscus and Mint Iced Tea Recipe
This recipe combines the floral flavor of hibiscus with the cooling sensation of mint, creating a delightful and refreshing iced tea perfect for warm weather.
Ingredients:
– 1 cup dried hibiscus flowers
– 2 cups water
– 1/4 cup fresh mint leaves
– 1 tablespoon honey (optional)
Instructions:
1. Combine the dried hibiscus flowers with 2 cups of boiling water in a large pot. Let it steep for 10-15 minutes, or until the mixture has cooled to room temperature.
2. Strain the liquid through a fine-mesh sieve into a large pitcher or container. Discard the solids.
3. Add the fresh mint leaves to the hibiscus tea and let it infuse in the refrigerator for at least 30 minutes, or up to several hours.
4. If desired, stir in the honey until dissolved.
5. Serve the iced tea over ice and enjoy!
Cooking Time: 10-15 minutes (steeping time) + chilling time
Chamomile and Orange Blossom Shortbread Cookies
Experience the soothing sweetness of chamomile and orange blossom water infused into a classic shortbread cookie. These tender treats are perfect for a relaxing afternoon tea or as a thoughtful gift.
Ingredients:
• 1 1/2 sticks (6 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 teaspoons chamomile extract
• 1 teaspoon orange blossom water
• 2 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, cream butter and sugar until light and fluffy. Add chamomile extract and orange blossom water; mix well.
3. Gradually add flour and salt; mix until dough forms.
4. Roll out dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes.
5. Place cookies on prepared baking sheet, leaving 1 inch space between each.
6. Bake for 18-20 minutes or until edges are lightly golden.
Cooking Time: 18-20 minutes
Violet and White Chocolate Mousse
Elevate your dessert game with this elegant and refreshing mousse that combines the sweetness of white chocolate with the subtle charm of violet. Perfect for a special occasion or as a unique treat.
Ingredients:
– 8 oz white chocolate chips
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon dried violet petals (or 1/4 teaspoon violet extract)
– Whipped cream and edible flowers for garnish (optional)
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the white chocolate chips.
2. In a separate bowl, whip the heavy cream until soft peaks form. Add the granulated sugar and salt; continue whipping until stiff peaks form.
3. Fold the whipped cream into the melted white chocolate until well combined.
4. Stir in the dried violet petals or extract.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours or overnight.
7. Garnish with whipped cream and edible flowers, if desired.
Cooking Time: 10-15 minutes
Pansy and Goat Cheese Stuffed Mushrooms
Elevate your appetizer game with this unique and flavorful combination of earthy mushrooms, tangy goat cheese, and vibrant pansies. This recipe is perfect for a special occasion or a quick dinner party.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh pansies (or violas)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together goat cheese, pansies, and garlic.
3. Wipe mushroom caps clean with a damp cloth and remove stems. Fill each cap with the cheese mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the mushrooms and season with salt and pepper.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
6. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 15-20 minutes
Marigold and Saffron Rice Pilaf
Elevate your meals with this aromatic and flavorful pilaf, infused with the warmth of marigold petals and the subtle earthiness of saffron.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground marigold petals (or 1/4 teaspoon dried)
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat the ghee or oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rice and stir to coat with the oil and mix with the onion mixture.
5. Add the marigold petals and saffron-infused water. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
7. Fluff the pilaf with a fork and season with salt to taste.
Cooking Time: 20 minutes
Jasmine and Coconut Milk Panna Cotta
Experience the exotic flavors of Asia with this creamy panna cotta infused with jasmine and coconut milk.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1/2 tsp vanilla extract
– 1/4 cup unsweetened shredded coconut
– 1/4 cup jasmine tea-infused simple syrup (see note)
– 1/2 cup coconut milk
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
2. Remove from heat and stir in vanilla extract. Let it steep for 10 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean bowl. Whisk in unsweetened shredded coconut and jasmine tea-infused simple syrup.
4. Pour the mixture into small individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight until set.
Cooking Time: 10 minutes
Elderflower and Strawberry Tart
This elegant tart combines the delicate flavor of elderflowers with the sweetness of strawberries, perfect for a light and refreshing summer dessert.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups sliced strawberries
– 1/4 cup elderflower syrup (or to taste)
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and place on the prepared baking sheet.
3. In a small bowl, mix together elderflower syrup, honey, and vanilla extract.
4. Arrange strawberries on one half of the pastry, leaving a 1/2-inch border. Drizzle the elderflower mixture over the strawberries.
5. Fold the other half of the pastry over the filling, pressing edges to seal. Brush with egg wash (beaten egg mixed with 1 tablespoon water).
6. Bake for 25-30 minutes or until golden brown. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Dandelion and Fennel Salad with Citrus Dressing
This refreshing salad combines the earthy flavor of dandelion greens with the crunch of fennel, all tied together with a zesty citrus dressing.
Ingredients:
– 4 cups dandelion greens, chopped
– 1 large bulb fennel, thinly sliced
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon honey
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped dandelion greens and sliced fennel.
2. In a small bowl, whisk together the orange juice, honey, and salt until well combined.
3. Slowly pour in the olive oil while continuously whisking until the dressing is emulsified.
4. Pour the citrus dressing over the salad and toss to combine.
5. Season with additional salt and pepper if desired.
Cooking Time: None! This salad is ready in just a few minutes.
Lilac and Vanilla Bean Ice Cream
Experience the sweet and floral combination of lilac and vanilla bean in this unique ice cream recipe.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup dried lilac petals (or 1 tbsp lilac syrup)
– 1 vanilla bean, split lengthwise
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
2. Remove from heat and stir in vanilla extract. Let steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Discard the solids.
4. Add the dried lilac petals (or lilac syrup) and stir well to combine.
5. Chill the mixture in the refrigerator for at least 2 hours or overnight.
6. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
7. Once churned, add the vanilla bean and mix until evenly distributed.
8. Freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes + chilling time
Nasturtium and Avocado Toast with Poached Eggs
Brighten up your morning with this vibrant and flavorful toast recipe that combines the sweetness of avocado, the crunch of nasturtium, and the richness of poached eggs.
Ingredients:
– 2 ripe avocados, mashed
– 1/4 cup nasturtium petals, chopped
– 2 slices whole grain bread
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 large eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Toast the bread until lightly browned.
2. Spread mashed avocado on each slice of toast.
3. Sprinkle chopped nasturtium petals over the avocado.
4. Poach the eggs by cracking them into a pot of simmering water and cooking for 3-4 minutes or until desired doneness.
5. Place the poached eggs on top of the avocado and nasturtium mixture.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Peony and Raspberry Jam
This sweet and tangy jam combines the delicate flavor of peonies with the tartness of raspberries, creating a unique and delicious spread perfect for toast, yogurt, or as a topping for ice cream.
Ingredients:
– 1 cup fresh peony petals
– 2 cups fresh raspberries
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Rinse the peony petals and remove any stems or debris.
2. Combine the peonies, raspberries, sugar, water, and lemon juice in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the jam has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Sunflower Seed and Herb Crusted Salmon
Elevate your seafood game with this flavorful and nutritious recipe that combines the nutty taste of sunflower seeds with the brightness of fresh herbs. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup sunflower seeds
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together sunflower seeds, parsley, garlic, and lemon zest.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Divide the seed mixture evenly among the salmon fillets, pressing gently to adhere.
5. Drizzle olive oil over the fish and season with salt and pepper.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Clover and Honey Glazed Carrots
This recipe combines the natural sweetness of carrots with the subtle flavor of clover honey and a hint of savory notes from the glaze. Perfect as a side dish or added to your favorite meals.
Ingredients:
– 4 large carrots, peeled and sliced into 1/4-inch thick rounds
– 2 tablespoons clover honey
– 1 tablespoon apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together honey, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.
3. Add the carrot slices to the bowl and toss until they are evenly coated with the glaze.
4. Line a baking sheet with parchment paper and arrange the carrots in a single layer.
5. Roast for 20-25 minutes or until the carrots are tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Chrysanthemum and Ginger Tea Sorbet
This refreshing sorbet combines the subtle floral flavor of chrysanthemum tea with the spicy warmth of ginger, perfect for a hot summer day. With just a few simple ingredients and steps, you can enjoy this unique and delightful treat at home.
Ingredients:
– 1 cup chrysanthemum tea (cooled)
– 1/2 cup sugar
– 1/4 cup water
– 1-inch piece of fresh ginger, peeled and grated
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine cooled chrysanthemum tea, sugar, and water. Heat over low heat, stirring until the sugar dissolves.
2. Remove from heat and stir in grated ginger and lemon juice.
3. Let the mixture cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: 10 minutes (plus chilling time)
Orchid and Lychee Fruit Salad
This refreshing fruit salad combines the delicate flavor of orchids with the sweetness of lychees, perfect for a light and revitalizing snack or dessert. With just a few simple ingredients and steps, you can create this exotic treat in no time.
Ingredients:
– 1 cup fresh orchid petals (or substitute with edible violas)
– 1 cup canned lychees in syrup, drained and chopped
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 2 tablespoons honey
– 1 tablespoon freshly squeezed lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine the orchid petals and mixed greens.
2. In a separate bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey-lime dressing over the orchid mixture and toss to coat.
4. Add the chopped lychees and toss gently to combine.
5. Season with salt to taste.
6. Serve immediately, garnished with additional orchid petals if desired.
Cooking Time: 10 minutes
Calendula and Cornbread with Honey Butter
Warm up your senses with this sweet and savory cornbread infused with the subtle charm of calendula petals, paired with a rich honey butter that’s sure to brighten up any gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup calendula petals, dried and crushed
– 1/2 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Honey butter (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add crushed calendula petals to the wet ingredients and stir to combine.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Honey Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon pure honey
Mix together butter and honey until smooth and creamy. Serve with warm cornbread.
Snapdragon and Prosciutto Wrapped Asparagus
Elevate your asparagus game with this elegant and flavorful dish. The sweetness of snapdragons pairs perfectly with the savory prosciutto, making for a delightful springtime treat.
Ingredients:
– 1 pound fresh asparagus
– 6-8 snapdragons (or any other colorful edible flowers)
– 6 slices prosciutto
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the asparagus under cold water, pat dry with paper towels.
3. Wrap each asparagus spear with a slice of prosciutto, leaving a small portion of the asparagus exposed.
4. Place the wrapped asparagus on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until the prosciutto is crispy and the asparagus is tender.
6. Garnish with snapdragons (if using) and serve hot with a drizzle of extra virgin olive oil, if desired.
Cooking Time: 12-15 minutes
Primrose and Almond Flour Pancakes
Brighten up your morning with these delicate and flavorful pancakes infused with the sweetness of primrose and the nutty goodness of almond flour.
Ingredients:
– 1 cup almond flour
– 2 tablespoons primrose powder (or dried primrose petals)
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 teaspoon salt
– 1/2 cup milk
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
Instructions:
1. In a bowl, whisk together almond flour, primrose powder, and sugar.
2. In a separate bowl, whisk together eggs, salt, and milk.
3. Add the melted butter and vanilla extract to the egg mixture; whisk until smooth.
4. Pour the wet ingredients into the dry ingredients; stir until just combined (do not overmix).
5. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until golden brown.
Cooking Time: 6-8 minutes
Summary
Discover a world of flavors with these 20 floral recipes from Teleflora! From sweet treats like Rose Petal Infused Honey Cake and Violet and White Chocolate Mousse, to refreshing drinks like Lavender Lemonade and Hibiscus and Mint Iced Tea, there’s something for every taste. Savory dishes like Pansy and Goat Cheese Stuffed Mushrooms and Sunflower Seed and Herb Crusted Salmon also make an appearance, while desserts like Elderflower and Strawberry Tart and Calendula and Cornbread with Honey Butter are sure to delight. Get inspired by these beautiful and delicious recipes!
