Mom’s all over the world will be celebrated this coming Sunday.  I’ve always felt Mother’s Day isn’t just about Mothers with children (although they get top billing!)… it’s a celebration of women.  There are all kinds of “moms” in the world.  Mothers, sisters, aunts, cousins, bosses, wives.  All women have qualities that make them special to their loved ones. And let’s not forget pet owners… after all your pets make you feel special every day!

Sending flowers is such a traditional and favorite way of expressing love for our moms.  And why not? Flowers represent a frail beauty that doesn’t last forever.  Just like life. They are meant to be appreciated and enjoyed.  Just like moms.

Nothing is more beautiful than long stemmed roses in a vase.  But perhaps it’s time to get a little creative with roses. . . Perhaps it’s time to spend a little more effort to really do something that will wow that special mom in your life.  Something that takes more energy than dialing the local florist. Something that will completely surprise and delight her.  Kind of like this gift my son, Wyatt (age 4 at the time) made for me last year….. isn’t he cute?

Candied roses, or really any edible flowers are a beautiful, delicious and exquisite delicacy.  They sparkle like diamonds.  When I thought of this idea for Mother’s Day I emailed my good friend and “go to” Chef for all things exquisite . . . Rima Olvera.  Although she never makes the same dish twice – she is known as being an expert for using flowers in her dishes.  

There are lots of “how to candy roses” articles on the web…. but I KNEW Rima would be able to provide expert instructions that would ensure a professional and perfect candied rose.  Fortunately for us, she dropped what she was doing and wrote me those instructions. Now this takes patience and time… LOTS of patience, but probably not as much patience as our mom’s have shown with us! 🙂 

So, here are Rima’s instructions… in her own words…. right underneath this great photo of her sous chef, Shai diligently making candied roses for one of her exclusive Omnivore Supper Club events.

Candied Roses

contributed by Chef Rima Olvera in her own words . . .

Take unsprayed, edible garden roses, or rose petals (much
easier!!) Pansies, lilac florets, violets, mint leaves, verbena leaves…

With a very delicate paintbrush, carefully coat every
surface of every petal with:

Egg whites, beaten, left to sit for half hour+, then
strained.

After painting all the surface of the petals or whole
flowers, dredge thoroughly with superfine (NOT powdered!!!!) sugar (you can
use regular granulated sugar, but the results will be less delicate..)

If you are using whole rose petals, pansies, mint leaves,
etc- in other words- FLAT things- 
after heavily dredging in
superfine sugar, shake off the excess, then air dry on a mesh rack for at least
half an hour..

For whole roses, you must stick a wooden skewer into the
fleshy green bottom part of the rose before you cover with sugar- then, after,
holding the rose by the skewer, bang on the hand holding the rose, with your
other hand, to dislodge excess sugar, then stick the skewers into a grapefruit
or orange, cut in half and put cut- side down, to make a “pin-cushion” for the
skewered roses as they dry..

I grew up in a small town in Northern California, called Mendocino (same town as Laura) and in
this tiny, isolated village by the sea.. there grew a shocking amount of wild
nasturtiums, borage, pansies, and the most exquisite roses in the world for
patisserie…the tiny, fragrant, and delicate “Cecille Brunner” variety.  In France,
these roses are prized above all for their fragrance, delicacy, and small and
perfect bud shape. Many of the world’s most beautiful patisserie use these
roses… which were  a virtual pest
in the fog- shrouded coast of our beautiful village by the sea… And  I miss them immeasurably.. As I do the
Nasturtiums, whose blossoms taste like a pollen-dusted radish… At Café
Beaujolais, where I first started working in the kitchen at age 14, we used to
make whole salads from their flowers..

Crystallized (candied) edible flowers and leaves (if coated
completely, to make sure no air will be able to penetrate and ruin the flower
or leaf..)  can be stored in layers
of sugar, or airtight containers, at room temp at low humidity places, for
weeks.

Here is an easy
and great recipe for 

Dark Chocolate Sorbet with Lavender and Candied Flowers:

• 2  -1/4 cups
  water (500ml)
• 1 cup sugar
• Pinch salt
• Handful  dried
  lavender, or dried mint, or flavored black tea. Etc.. as desired)
• ¾ cup Dutch process cocoa powder
• 6 oz (170 grams) best quality dark bittersweet chocolate) **
  I prefer Valrhona “Le Noir Extra Amer” 85%, but it is very bitter. not for kids
  or amateurs..:)