A Life in Food by real-life Chef Cheryl Bennett
With Valentine’s Day upon us, I wanted to do a special drink for those of us who will not be amongst the throngs of people in crowded restaurants with overpriced dinners and less than stellar prix fixe menus.
I had been given a jar of hibiscus flowers in syrup as a sample at a food show and I’ve been dying to try them out in something, but I needed to exercise restraint and wait for just the right thing… Well friends, today is the day!
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Every summer when I see zucchini blossoms at the farmer’s market, I have an uncontrollable desire to make this dish. The flowers are so beautiful that I just can’t resist them.
The finished plate is quite striking and it works perfectly for a dinner party or special occasion at home.
The biggest decision you have to make really is which cheeses to use. Buy the best quality cheese that you can afford. If there is one particular cheese you love, make that the star of the show, but remember it is all about balance.