- Peel outer skin, leaving root end intact.Using a small sharp knife,
- make cuts halfway down toward the root end all around the onion.
- Place onion in hot water for 5 minutes, then place in ice water to
- make it “bloom”. Insert skewer through bottom of each onion flower.
- TOMATO ROSE: Using a sharp knife, start at the smooth end and slowly
- remove the skin of a cherry tomato in one long continuous strip,
- about 1/2 inch wide.With the fleshy part inside, start to curl skin
- from the base end, forming into a rose.
- FINISHING: Cover skewers with green onion tops and arrange in the
- large clay pot. Place squash flowers and tomato roses on individual
- plates. Fill lined small clay pots with 3-4 tablespoons of Vegetable
- Dip (recipe below).
- Garnish dip-filled pots with dill sprigs if desired.
- Vegetable Dip: In a bowl, combine cream cheese, mayonnaise and sour
- cream; mix well. Add remaining ingredients. Cover and refrigerate
- until ready to serve. Yield: 3 cups.
Note: We used three squash flowers and five tomato roses arranged on a plate and three cucumber flowers, four radish flowers, five mushroom flowers and four pearl onion flowers in the bouquet. Finished size: The bouquet is about 14 inches tall x 11 inches wide. Your bouquet
can be as large or as small as you like. Crafterthoughts For a heartier dip, Eleanor suggests adding some chopped cooked ham to her recipe. “That’ll give it a nice smoky flavor,” she assures. If you’d like, you can use a large clay pot to serve the dip instead of small individual pots. Just be sure to line the pot with aluminum foil first.
Nutrition Facts: 1 serving (2 tablespoons) equals 85 calories, 9 g fat (3 g saturated fat), 15 mg cholesterol, 128 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.