The Flower Princess

TressaFlowerPrincess3 with Butterfliesfiwebtinynal


Fairy Cuisine, in the Raw

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Pink roses, azalea, sweet lilacs, bleeding hearts, quince blossoms and pansies sit waiting in a bowl. DSC_1633Washed and picked for sugar coating they await their transformation…they will become sugar coated flowers. Lovingly painting their petals with a brush, I cover the flowers  with a special mix of frothy white of egg, a touch of confectioner’s sugar and lemon juice.  Some flowers can be dipped into the liquid. I then pour crystal showers of finely ground, almost powdered castor sugar over them in waves until thee petals are covered. I do it again , catching the empty spots until they are all covered , then allow them to dry. The flowers can be gently placed on a sieve or a screen placed over a plate to catch the excess coating that will drip off the petals  while drying. More o the fine castor sugar can be poured over the drying blossoms and after sitting overnight they will be dry and sugar coated and sparklingly preserved. The crystal covered flowers make wonderful cake decorations , especially for fancy tortes and cakes made with rose petal jam.  DSC_1710DSC_1772


Roses are the Food of Love…

DSC_1554Traditional recipes have been handed down in my family from generations of wonderful cooks whose art was expressed in beautiful embroidery and fine cuisine. .Southern Ukrainian cooking made with love filled my childhood along with the stories told in the process of baking and cooking. Every holiday a feast to be remembered. My mother excelled in the making of cakes and desserts, conscripting me as her sous chef from the age of four when I was considered old enough to start helping in the elaborate preparations of the treasured traditional family cake recipes for special occasions, especially birthdays.  Everything was prepared and done by hand and the taste of love was in every amazing mouthful.

Her walnut torte, the traditional Ukrainian cake  was my favourite . I would sit grinding mountains of nuts by hand to please my mother and make the cake. No matter how much my small arms hurt, I kept grinding the nuts in a small hand grinder knowing what the ultimate reward would be – the most delicious cake in the entire world. The most special cakes were made with an exquisite jam between the torte layers that my mother made every summer. This was her special ambrosia –  confiture of roses. The scent was intoxicating .

 

We would snip the heads off at their peak of bloom together, cutting them into baskets on the morning after a Full Moon in June when their scent was at its peak. The petals were then plucked off the heads into bowls and cleaned of any caterpillars and leaves.

Old fashioned fragrant deep pink Damask roses are best used for this exquisite delicacy. There are many different ways of making rose jam. One is made raw, allowing the petals to macerate in the sun with sugar crystals and a touch of lemon until it becomes a sticky fragrant paste…my grandmother’s recipe. The other  is a silky textured syrupy fragrant jam that is cooked .

Fill a large bowl with cleaned rose petals . Cover them with sugar and the juice of 2 lemons and mix together. Leave to blend their juices overnight, covered with a linen towel.  Add half a cup of water with more lemon juice  to taste and stir.

Bring 2 cups of water to a slow boil with 1 cup of sugar, some grated lemon rind  and 2 tablespoons of agar agar, mixing to dissolve. Add the rose petal blend  and slowly simmer for 30 minutes slowly stirring in and adding 3 tablespoons of a light mild raw honey and more lemon juice to maintain the colour of the roses. Take care to  not overcook the rose petals or they will lose their colour and tenderness.  Ladle the mixture into boiled an sterilized jars and seal tightly. Store the preserves for up to a year, but they are best eaten within 7 months. DSC_1575

This recipe yields 3 medium jars of ambrosial , silky textured rose preserve that has a jelly like syrupy quality fragrant and delicious beyond your wildest taste dreams, like the taste of an unforgettably romantic summer love.


Bleeding Hearts

Bleeding hearts, sprigs of sweet scented lilac and Solomon’s seal… The sensuality of flowers is hypnotic. Their passion enters through our eyes as they fan themselves wide open, asking the birds and the bees for pollination. They exude ethereal love as we gaze upon them, flaunting their naked ephemeral beauty. Bleeding hearts in springtime – wild yet refined like young beauties in the throes of their first love singing songs of longing with elegant grace  and poignant sweetness…


Irises and Spring Magic

A Headress for Titania, the Fairy Queen sits framed by lilacs and a hand beaded lilac shawl. The magic of irises is partly due to their amazing scent and partly their exquisite beauty.


Chapeaux Fantastiques

My fantasy HATS … and Headdresses… Magical creations, each one is a small and unique work of art. Some are made entirely with natural elements and flowers like fairy wreaths Others are for city wear, weddings and special occasions. Created with love and and embellished with silk faux flowers, pearls and threads they are made to order and each is a a celebration of the joys of spring… a Chapeau Fantastique !

 


SEX Show at Gallery 1313

These images , ‘ Eyes of Thoth” and ” Golden Shakti “from my ” Painted Bodies” series  were selected for the show opening this evening at Gallery 1313. They are very small limited editions, printed large, 20 by 30 inches on metallic paper, and look stunning.

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