When I was the Director of the Horticultural Therapy Center at Descanso Gardens, one of our volunteers introduced me to this ethereal treat. Nasturtiums grow so well here in Southern California and they are a lovely addition to a salad. The peppery flavor of the nasturtiums combine magically with the mildly sweet filling.
Ingredients
3/4 cup cream cheese, softened
4 Tbsp. sour cream
1 Tbsp. Fresh lemon juice
3 Tbsp. honey
1 tsp. Vanilla
1/3 cup chopped walnuts
1/4 cup chopped golden raisins
20 nasturtiums and leaves washed and dried.
Directions
Soften cream cheese by leaving on counter for 30 minutes. Blend all ingredients well (except flowers). Form into tiny balls and chill 1/2 hour. Fit balls into center of nasturtiums. Arrange on a plate covered with large dark green leaves. Fill each nasturtium with violet or borage flowers.
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