{"id":3136,"date":"2014-02-03T17:29:15","date_gmt":"2014-02-03T22:29:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3136"},"modified":"2021-08-23T15:23:27","modified_gmt":"2021-08-23T19:23:27","slug":"petal-pushers","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/petal-pushers\/","title":{"rendered":"DIY: Petal Pushers"},"content":{"rendered":"<p>Gilding your cheeses with summer\u2019s edible petals not only gives them good looks, but also lends a nice little kick of flavor. And besides, it\u2019s fun and easy to do (a bit like playing dress-up with dairy!). So go ahead, unleash your flower power. Here are a few simple guidelines to get you started.<\/p>\n<ul>\n<li>Don\u2019t use flowers from florists, nurseries, or garden centers. Typically these commercial flowers have been treated with pesticides not labeled for food crops. Choose flowers from an organic garden or wildflowers that are grown far from any roadside toxins.<\/li>\n<li>Remove the pistils and stamens from the flowers before using them. Eat only the flower petals, as they have the best flavor and generally are very digestible (in small quantities).<\/li>\n<li>Embellish moist cheeses, such as goat cheese logs and crottins, or washed rinds with a slightly sticky surface. The natural moisture helps the flowers and herbs to adhere to the cheese when gently pressed. Petals and herbs will not cling well to hard or dry cheeses.<\/li>\n<li>Wrap the embellished cheeses tightly in plastic and refrigerate, upside down (which helps to flatten the petals), until serving.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/flowerpress_img.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-3139\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/flowerpress_img.jpg\" alt=\"Four images showing how to press flowers into cheese, step by step.\" width=\"540\" height=\"360\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/flowerpress_img.jpg 540w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/flowerpress_img-300x200.jpg 300w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><\/a><\/p>\n<h3>BEST BLOSSOMS FOR CHEESE<\/h3>\n<p><strong>Carnation<\/strong>: slightly bittersweet flavor<br \/>\n<strong>Cornflower<\/strong>: mild sweetness with hints of clove<br \/>\n<strong>Marigold<\/strong>: spicy or tangy with peppery notes<br \/>\n<strong>Dandelion<\/strong>: honey-like flavor when picked young<br \/>\n<strong>Nasturium<\/strong>: silky with a subtle peppery taste<br \/>\n<strong>Violet<\/strong>: wonderfully sweet when young<br \/>\n<strong>Pansy<\/strong>: mild, pea-like flavor<br \/>\n<strong>Lavender<\/strong>: sweet and floral with hints of citrus<br \/>\n<strong>Chive<\/strong>: light onion aroma and flavor<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Use edible flowers to serve the best-dressed cheeses<\/p>\n","protected":false},"author":12,"featured_media":3138,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[6],"tags":[],"coauthors":[63,336],"class_list":["post-3136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - 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