As gardener Judy Kenzie of Strathcona 1890 Urban Seed Collections shares some of her favourite unique and easy-to-grow seed blends with MONTECRISTO, she also serves up delicious recipes that can be made from the resulting harvests.
This decorative appetizer can be made using the blooms from Kenzie’s Edible Flowers collection.
Edible flowers of your choice
Chevre, jack, brie, or camembert cheese
2 cups dry white wine
1 envelope unflavored gelatin
01. Prepare chevre, jack, brie, or camembert in round, wedge, or square shapes.
02. Lay flowers and herbs flat on top of the cheese to plan the presentation, removing the flowers when ready.
03. Prepare a larger saucepan, bowl, or container and fill with ice.
04. In a medium saucepan over medium heat, combine white wine and gelatin, stirring until gelatin is dissolved and mixture is clear.
05. Remove from heat and place the saucepan in ice-filled container. Continue stirring slowly (so as not to create bubbles) until mixture thickens. If too thick, reheat to thin.
06. Place cheese on a plate and spread wine-gelatin glaze evenly over the cheese. Let sit for a few minutes until glaze becomes tacky to the touch.
07. Apply flowers in pre-planned design.
08. Refrigerate decorated cheese for 15 minutes, remove from refrigerator, and spread glaze over flowers and cheese once more.