from Shepherds Garden Seeds cookbook - Im not sure if it is from their first or second book _Recipes from a Kitchen Garden_ or _More Recipes from a Kitchen Garden_. Ive made it for the edible flowers workshop Ive done and am planning to make it for my dept. Christmas party using flowers I pressed rather than fresh. The flowers get all squished and are mainly for color, so it should work. I always have the deli slice the provolone as thin as they can get it about 1mm thick for best results. Cream together the softened cream cheese, Asiago or Parmesan cheese and butter. Add the garlic, basil, oregano, Worcestershire sauce, and pepper and combine thoroughly. Add the pine nuts and chopped parsley and mix again. Use your hands and squoosh it together. Butter a mini-loaf or terrine pan. Line with saran wrap. Layer bottom of pan with provolone cheese slices, then add a layer of the soft cheese mix and a sprinkling of flowers or petals. Continue to alternate layers. Try to get about 5 layers for a nice effect. Refrigerate overnight. Remove from fridge and let stand about 15 minutes before serving. Remove plastic wrap and garnish with more flowers. Note: when cooking with flowers, make sure they have not been treated with any pesticides and make sure you identify them correctly. The best source is to grow your own however, but if need be some produce suppliers can order fresh edible flowers for a small fortune. Posted to FOODWINE Digest by Susan Schoneweis
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|Serving Size: 1 Serving (2216g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1399 (61%)|
|Amt Per Serving||% DV|
|Total Fat 155.5g||207 %|
|Saturated Fat 53.6g||268 %|
|Monounsaturated Fat 41.3g|
|Polyunsanturated Fat 47.7g|
|Cholesterol 384.3mg||118 %|
|Sodium 2257.6mg||78 %|
|Potassium 1416.6mg||37 %|
|Total Carbohydrate 198.6g||58 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 189.5g|
|Protein 36.2g||52 %|
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Calories per serving: 2296
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