|
Bee Balm (Monarda didyma), also known as Bergamot, may owe its name to the resemblance of its fragrance to that of the bergamot orange. However, it is the orange, not the herb, whose oil flavors Earl Grey tea and some perfumes. Bee balm is often found in gardens on the Palouse, probably because of its reputation as a great lure to bees and hummingbirds.
Scarlet is the most common and best-known color of this species, but cultivars range from white to pink and lavender. To use them in the kitchen, rinse the flower heads gently and pat dry. Pull the individual florets from the blossom head. Bergamot flowers are especially good with summer fruits and are used in jams, jellies, and desserts, and also make a colorful garnish for salads and drinks. Peach Shortcakes with Bergamot Flowers 6 to 8 very ripe peaches, peeled and sliced
1 Tbs. lemon juice
1 to 2 Tbs. Bergamot florets
2 cups flour
1 Tbs. baking powder
Scant ½ tsp. salt
3 Tbs. sugar
6 Tbs. butter
1 cup half-and-half with 1 Tbs. Bergamot florets
1 Tbs. butter, melted
Whipping cream or vanilla ice cream or yogurt Preheat oven to 425 degrees F, and lightly grease a baking sheet. Toss the peaches in a bowl with the lemon juice, sugar and half of the Bergamot flowers. If the fruit is tart, use the larger amount of sugar; if it is sweet, use less. Reserve the remaining flowers for garnishing the dessert. Combine the flour, baking powder, salt, and 2 Tbs. of the sugar in a bowl or food processor. Cut the butter into the mixture until it is a coarse meal. Add the half-and-half with the Bergamot flowers to the
dry ingredients and mix until just blended; do not overmix. Turn the dough onto a floured surface and knead 8 or 10 times. Roll or pat the dough to about 3/4 inches thick. Using a 3-inch cutter, cut out rounds using all of the dough. Place the rounds of dough on the baking sheet, brush the tops with the melted butter, and sprinkle them with the reserved tablespoon of sugar. Bake the cakes in the center of the oven for 12 to 14 minutes, or until golden brown. Cool the shortcakes for at least 5 minutes before splitting them open; they are best served warm, but are still good at room temperature. To assemble the shortcakes, split them in half. Place a spoonful of fruit on the bottom half with a bit of the juice. Add a dollop of whipped cream (or substitute) and cover with the top half of the shortcake. Repeat layers of fruit and cream and garnish the top with a few peach slices. Scatter the reserved Bergamot blossoms over the desserts and serve immediately. |
