Flowers on your food are more than aesthetically pleasing. Casina Rossa Fiori & Salt is a blend of 10 edible flowers with sea salt, presenting an elegant and unique addition to salads, or on cheese, vegetables, poultry, fish, and pork.
Try Fiori & Salt with olive oil on Burrata cheese (instant gourmet appetizer) and once you put it on roasted fingerling potatoes, there’s no turning back. It definitely deserves a recurring role at every barbecue this summer.
As a fan of salty and sweet combinations, I was pretty proud of my Fiori & Salt caramel popcorn that I made for game night last week. You know you’ve got something great when your guests start asking you to pass the crack.
1/2 cup. popping corn
1/2 cup unsalted butter
1 cup brown sugar
1/2 cup simple syrup
2 teaspoons vanilla extract
1/2 teaspoon baking soda
Preheat oven to 250 degrees and prepare 2 baking sheets with parchment paper. Make popcorn. If you don’t have an air popping machine, you can use a stock pot with butter or olive oil over medium heat. Cover and remove when popping slows down. Transfer popcorn to a large bowl and throw out un-popped kernels. Over a double boiler (or very low heat), melt together butter, brown sugar, and corn syrup. Take butter and sugar mixture off heat and mix in vanilla and baking soda. Add Fiori & Salt and gently disperse throughout. Immediately pour mixture over popcorn and toss to coat. Spread on baking sheet for 30-45 minutes and toss every 10-15 minutes. Remove when caramel becomes amber (watch it carefully so as it doesn’t burn). Let popcorn cool, break it up, and enjoy!
Recipe by Jana Shih